Inspiration from Meghan

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Thin Raw Veggie Crackers



Since I forced you into the land of Vag yesterday, I felt it only fair to lighten the mood with a little fresh eating recipes. I have to say there are many great things to dating a man who is also a nutritionist- aside from the fact that he’s really healthy, active and doesn’t think it’s insane that I sleep on a grounding pad ’cause he does do.

The best of the best though is that we share our meals.

My mom used to make me do this when we were travelling. She’d always want to order two appetizers and share them and I thought it was her gentle way of trying to get me to eat less, when I may have needed to. But let me tell you- it’s the best way to eat.

You know that whole French Paradox thing, or the Mediterranean diet goodness, or why we love tapas and dim sum? It’s because you get little bits of a whole lot of things. You get to taste all the tastes- you get a variety of carbs, fats and proteins, and a mix of sweet, salty, sour, bitter, pungent and astringent. What I’m saying is that you can eat less, eat more variety and feel more satisfied.

It works! Whenever the man and I hit the town to dine, we usually order a few little things we can share- though I always suggest he eat a pot of quinoa before we leave the house as it takes a lot less to fill me than it does him.

Of course eating out is not a common thing, eating lightly and diversely is. To keep things light and satisfying- especially in the summer months, my fave approach is to mix and match and create my own little taste plate.


I am forever being asked to share what I eat for meals and it is very rare that I do. But this plate, inspired by the appetizer plate we served at my Raw Food Power class a couple weeks ago was too pretty, delicious and flavourful not to share.

My Plate Of Goodness

Vegetable Thin Raw Crackers

1 cucumber
2 stocks of celery
3 carrots
1 tomato
1 red pepper
1/2 onion
1 clove garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp thyme
1/4 cup ground flaxseed
pinch of sea salt

  • Process all ingredients except sea salt together in a high powered blender.
  • Add sea salt 1 pinch at a time. As the crackers dry, they will concentrate and you don’t want them to dry up too salty.
  • Spread thinly over teflex lined dehydrator sheet or parchment lined cookie sheet.
  • Dehydrate at 115 for 4-5 hours or in your oven with the door slightly opened at it’s lowest setting.
  • Store in an airtight container.

Question Of The Day: What’s on your summer tasting plate?

8 responses to “Thin Raw Veggie Crackers”

  1. Jessica @ Dairy Free Betty says:

    Love this, it’s finally a cracker recipe without flax!! Flax and I are not friends, so I rarely eat or make raw crackers because of this.

  2. Erica says:

    Mmm, I’d love to have tapas or multiple plates daily, with all of the tastes represented. if only every night were like a cooking class night! I made sweet potato arame salad and it’s lasted me eleventeen meals on my own :)

  3. Kristin (Cook, Bake, Nibble) says:

    Yum, that’s my kind of tasting plate! I love raw veggies, kale chips, hummus, pesto & guac on mine!


  4. Dana says:

    Hi Meghan, is there any water/liquid in this recipe? Thanks!

    • Meghan Telpner says:

      The vegetables should provide enough liquid if using a high powered blender. If not- add a very little bit at a time.

  5. Renata says:

    Hi! Can’t wait to try these…how many does the recipe make?

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