Ritual teamed up with Matthew Kenny for a plant-based dining experience that represents some of the ingredients found in Essential for Women.
We paired with Kenney because his cuisine and methods align perfectly with our mission: to fuel the body with the cleanest ingredients we can find, no matter what. All plant-based & no B.S. Because we believe that’s how it should be.
Matthew Kenney & team shared the recipes with us so that you can get Essential with your own meals at home. Here is one of our favorites from the dinner, Kenney's Omega-3 inspired Guacamole and Mixed-Seed Cracker dish. Yummm.
Sunflower Chia Crackers:
4 cups of sunflower seeds
2 cups of chia seeds
2 cups of pepita | or pumpkin seeds
1 cup of flax seed ground
6 cups of water
2 ancho peppers, seeded
4 teaspoons of coriander
2 teaspoons of fine sea salt
6 ripe avocados
1 jalapeno pepper micro diced
1 1/2 cups of cilantro, minced
1/2 cup lime juice
1/2 cup chopped pistachio
Salt to Taste
- Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
- For the Sunflower Chia Crackers, grind sunflower seeds and pepitas seeds in a food processor.
- Add the water, the garlic, and salt. Stir with a spatula and combine with chia seeds.
- Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2 minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
- With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12 by 7 inches each and 1/8 to 1/4 inches thick. Sprinkle additional salt on top.
- Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn.
- Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan.
- Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month. If the crackers soften while storing (this can happen in humid environments), toast in the oven at 300ºF for 5 to 7 minutes, then let cool completely. This is usually enough to return their former crispness!
- Mix all guacamole ingredients in a large bowl.
- Serve as chips and dip or by topping cracker with a teaspoon of guacamole, pumpkin seeds and micro garnish with cilantro.
NEXT RECIPE: Hearts of Palm Ceviche
Image: Jake Ahles