Savory Seasoned Flaxseed Crackers

This summer has been very strange, we didn't have a week of 112 degree temperature, which is quite normal in phoenix and it has been raining. Of course that just means its rained more than twice this summer and the downpours have been pretty significant. A few weeks ago we received more rain in one day than the area had received all year. I am loving it! Rain means cooler temperatures and a break from the desert dry air. The drawback, Phoenix is not equipped to handle rain. The slightest amount of moisture throws this city into a panic. Drivers have no idea how to navigate raindrops and the streets flood almost immediately. Today it came down in buckets and of course I had a near empty cupboard. Rather than venture out into the storm that knocked over all of my outdoor potted plants, I decided to make something out of the mixed-match ingredients I had on hand. I had been craving potato chips but I am not a fan of frying anything. While scouring the cupboards for hope, I came across a huge bag of flax seed I inherited when my cousin gave up her last dieting fad. I knew what I was making: crackers. I could avoid a frying fiasco and still get the savory crunch I was after. Below is a very simple recipe for flax seed crackers I used for a rainy day. 

These crackers just so happen to be grain free and vegan. 

Savory Seasoned Flaxseed Crackers

Here's What You Gotta Have:

• 1 cup ground flax seed
• 1/4 cup roasted and lightly salted sunflower seeds
• 1/2 sesame seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt ( optional) ( I used pink himalayan pink salt here)

Here's What You Gotta Do:

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 
2. In a food processor combine all of the dry ingredients and pulse until the sunflower seeds are coarsely ground. about 30-45 seconds.
3. Turn out dry ingredients into a large bowl and add water. Stir the mixture until a loose grain dough is form. 
4. Spoon the mixture onto the lined baking sheet and spread the cracker dough evenly in the pan. 
5. Using a butter knife. score the crackers in the size and shape you'd like your crackers to be.
6. Put the baking sheet in the oven and let the crackers bake for 30 minutes. then turn your oven off and let the crackers remain in the oven for another 30 minutes to dry out a bit more. 
7. Pull the crackers out of the oven and let cool to room temperature before breaking along the score lines.
8. Enjoy with your favorite cracker toppings or alone. 

May be stored in a dry airtight container.

Ground Flax seed. Flax seed is a good source of fiber and Omega 3 fatty acid

Dry Ingredients

Ingredients after a spin in the food processor. 

Dough after the water is added

Using a rubber spatula to smooth the dough into the pan. 

Crackers taking shape

Topped with vegan cream cheese and green onions

Awesome Alternate Add-ins

• For a cheesy take add 1 tsp of nutritional yeast
• Substitute the sunflower seeds for pistachio nuts
• Add 1/4 tsp of cayenne pepper for a spicy version of these crackers. 

Life is Delicious...Go Taste It!

Whirlwinds and Other Blessings

Okay so  its been a long while since I wrote a post. I can assure you it has not been because life has not been absolutely chock full of deliciousness. In fact I think its been so chock full I've been busy eating it up. A lot has happened so let me fill you in.

On May 9th I found out that I passed the Arizona bar. Wohoooo! All that hard work and forfeiture of fun was not in vain. Then, as is the next logical step, I decided to start my own law firm. Yep, Keo'vonne Wilson Legal, PLLC is officially a thing now. I hosted a launch party which just so happened to coincide with my birthday. Yep, I had a birthday and threw myself a party. It was wonderful!  I also built a website, created business cards and marketing merchandise ( magnets, t-shirts, social media accounts). I am so proud of my little start up.

I also got a very awesome video from my sister and bro-in-law back home. KJ, my nephew, is crawling! I am so excited. It has been an amazing journey watching him grow up. I am so thankful for social media and technology because I don't have to miss a moment.

With a new business, interesting clients, networking, blogging for the firm, cooking, attempting to push the limits of professional wear, it has been the most delightful whirlwind!

Below is a photographic peek at all of the delicious-ness
The order of events is a little hazy but it's all great.

                                                This is how I celebrated passing the bar.

Well I passed the Bar here, so I figured it was time I finally became a licensed Arizona Driver. 

Here is the hummus I made for road trip to Cali Number 1.

Rice Noodles with kale, bell peppers and mock beef. 

Gosh I hope I wrote down this recipe somewhere.

Granola I made for Road Trip To Cali Number 2. 

This was a photo used on my birthday/website launch invite.
Pretty snazzy huh!

Days before my birthday my sister's birthday gift to me came in the mail. 

A rice cooker! This woman knows me too well. 

My old one crapped out months ago. 

Rice cooker's maiden voyage, Spicy rice and beans. 

Birthday bling for birthday/launch party. 

The business cards arrived just in time for the birthday bash. 

The party favors were gourmet cupcakes in these cute takeout boxes. I pulled out the shoe-string looking ties and replaced it with ribbon that coordinated with the business card style magnets. 

I enjoyed this blue cheese stuffed olives in my dirty gin martini. Of course I hosted my birthday/launch at Hanny's. I love this place, this martini...

...and these people. 

This was one of the only time I enjoyed yogurt. I really dont like it unless it's mixed in something. Summer ripened peaches, a light dusting of ground ginger, agave and toasted oats and almonds. 

This was a perfect breakfast.

I FINALLY made my sister's super simple eggplant parmesan. 

I will share this recipe soon. 

Homemade almond pesto. 

I have since killed the basil plant, but the legend of the pesto live on.

Heading to the gym wearing one of the t-shirts I designed featuring my firm's moto

"Turn Your Dream Into Your Legacy"

Shield your eyes from the dirty mirror.

This is what Bono looks like with his summer do. I didn't realize how smal this dog really was. 

He still believes he is half great dane, half Beyonce. 

Went to Vegas for the 4th of July watch my "little" cousin, Leena Star, open for Doug E. Fresh. 

She is a little fire cracker on the stage and off. 

Us being silly and posing for a fan picture in front of the poster she is on. 

We had a blast at the afterparty!

Rang in the 4th of July celebrations at a Pho place in Treasure Island. 

Yum!

Taking shelter from the heat of the Las Vegas Stip in on of the many casinos. 

Riding on the highway with the top down seemed like a good idea...

It was not!

Selfie after dinner in the Ling Ling Lounge on the third level (of five) at Hakkasan. 

Hakkasan is allegedly the hottest restaurant in Vegas. 

The food was exceptional, but it was so dark that the guy at the next table lent me his phone with a flashlight app to read the menu. 

At this point in the night, the only thing I was fighting was sleep. It was a great end to my Vegas trip!

I've begun tutoring this cutie twice a week in preparation for kindergarten. 

My cousin's son keeps me laughing the entire time.

After finally cleaning out my car, I made this handy organizer to keep things in reach but out of the way. 

Instructions coming soon.

My World cup outfit. Go 'Murica!

Picked up that tie for a dollar.

This is the local pub at 10am on a tuesday during a USA World Cup match. 

I kept wondering, where do these people work?

Mom's birthday gift arriving the standard month later. 

After my last phone bit the dust, mom made it clear that I had no more excuses. 

Bono finding comfort in sweaty gym bags. 

Life is Delicious...Go Taste It!

Warm Brussel Sprout Salad with Maple Balsamic Dressing

Happy St. Patrick's Day. I decided to make this warm smokey dish in honor of the holiday. Brussel Sprouts aren't particularly Irish, but they are green. I mean I'm not particularly Irish either, but I did spend an afternoon in an airport in Ireland...close enough. Sláinte

Here's What You Need: 

• 1/2 sliced yellow onion
• 1/4 cup balsamin vinegar
• 2 tablespoons maple syrup
•  2 good dashes of liquid smoke
• 2 1/2 cups sliced brussel spouts
• 1/8 teaspoon salt 
• 1/8 teaspoon cayenne pepper (optional)

Here's What You Gotta Do: 

1. Heat a very lightly oiled non-stick pot with a lid, over a low heat. 
2. Add onions to the pot and heat until onions are soft and brown ( about 5 minutes). 
3. Add balsamic vinegar, maple syrup, and liquid smoke to the pot and let the sauce reduce over a low heat for about 10 minutes.
4. Toss in the brussel sprouts, cayenne and salt. Turn off the heat and stir well to coat the brussel sprouts with dressing. Put the lid on the pot and let the salad soften and stem for 5 minutes. 
5. Serve Warm and Enjoy!

Serves 2 as a salad and 4 as a small side dish.

Brussels sprouts contain sulforaphane, 

a chemical believed to have potent anticancer properties

 Brussels sprouts are an excellent source of vitamin C; 100 g ( 3.50 oz) 

of Brussels Sprouts provide about 141% of the Recommended Daily Allowance of Vitamin C. 

For comparison's sake, 100 grams of orange juice yields 83% of your RDA.  

Getting Sauced. 

Bowl of Green Goodness

Showering myself in the Luck. 

Life is Delicious...Go Taste It!

Chick Pea and Arugula Salad

Studying for the bar leaves little time for fancy meals so quick and dirty is my m.o. these days. Today, these were the ingredients I had on hand so I made the best of them. Lo and behold, my best turned out to be pretty darned good. I'm hoping for a similar outcome with the bar exam. This simple and hearty salad can easily be served as an entree. 

Dressing: 

2 tbspn lemon juice

2 tbspn seasoned rice vinegar

1 tbsm olive oil

1 tspn minced garlic

1/8 tspn salt

Salad Ingredients:
2 cups of cooked brown rice (cooled to room temperature)
4 cups arugula
14 oz can of Fire Roasted and diced tomatoes
14 oz can drained and rinsed chickpeas
1/3 cup feta cheese crumbled (can be omitted for some vegan lovin')


Serves 4
1) In a medium bowl, mix all of the dressing ingredients together.
2) In four large salad bowls divide all of the ingredients evenly among 4 bowls.
3) Pour 1/4 of the dressing over each of the salads and Serve.

Life Is Delicious... Go Taste It!

Minted Zucchini and Feta with Sunflower Seeds

I have been staring at the zucchini in my fridge for some days now trying to figure out what to do with it. I had entertained the idea of breading and frying it, but I have skipped one too many gym days to justify anything fried. Just as I nearly devolved into simply sautéing the zucchini with olive oil and salt as usual, I had an idea. Below is a dish that does not skimp on flavor and will leave your waistline in Mint Condition.

Minted Zucchini and Feta with Sunflower Seeds:

Here's What You Need: 

2 large zucchini

1/2 tsp dried finely crushed peppermint

1/4 tsp dried basil

1 tsp lemon juice

1 tsp finely minced garlic

1 tsp white wine vinegar

1 tsp olive oil

Salt to taste

2 tablespoons of crumbled Feta Cheese

4 teaspoons of  Sunflower Seed kernels (roasted and salted)

Here's What You Gotta Do:

1) Finely slice the zucchini using a vegetable peeler or stringer tool and place in a large bowl.

2) Add all of the remaining ingredients (Except the Cheese and Seeds) to the bowl and mix well.

3) Cover and place bowl in the refrigerator for 10 minutes to let the dressing absorb and soften the zucchini.

4) Uncover bowl and add the feta cheese and sunflower seeds. Serve immediately. 

 * Serves four as a side dish or two as a salad.

Used this handy dandy vegetable shredder tool. 

Tastes as good as it looks!

Tasty Tips: 

- To make this salad Vegan, simply leave out the Feta. 

Life's Delicious...Go Taste It!