Beyond Green Crackers with Vibrant Dips
Thursday, 24 September, 2020

Beyond Green Crackers with Vibrant Dips

Author: Lauren Lovatt


Beyond Green Crackers

1 cup pumpkin seeds, pulsed into a medium flour

One cup flax seeds, ground

¼ cup hemp seeds

¼ cup nori

1 tbsp honey

Two scoops udos greens

1 tbsp olive oil

1 tbsp miso

Pinch salt


Udo’s Sour Cream


1⁄4 cup filter water

1⁄4 cup lemon juice, freshly squeezed 1 tbsp apple cider vinegar

1⁄2 tbsp yellow mustard seeds

1 clove garlic

1 tsp Pink Himalayan sea salt

1⁄4 tsp black pepper, freshly grated

1 1⁄2 cup dry cashews, soaked during 4 hours

3 tbsp Udo ́s Choice Ultimate Oil Blend



One cup hemp seeds

One cup parsley, roughly chopped

Zest and juice ½ Lemon

One clove Garlic

3 tbsp Olive oil

2 tbsp nutritional yeast

Tsp greens

5 tbsp udos oil



Pea Hummus

2 cups thawed peas

Zest and juice ½ lemon

One clove garlic

2 tbsp olive oil

2tbsp udos oil

Salt & pepper to taste


Beyond Green Crackers

Add the wet ingredients into a bowl and stir. Then ass the dry ingredients and mix everything together really well. This should be a medium wet mixture. Leave the crackers to gel for five minutes before spreading onto a teflex sheet.

Either bake in the oven at 100 for 20-30 mins until crisp or dehydrate for 24 hours at 42c for a wonderfully crisp cracker.

Udo’s Sour Cream

In a blender, blend water, lemon, apple cider vinegar, mustard seeds, garlic, salt and pepper for 30 seconds.

Add the cashews, and blend again until smooth texture.

With the blender running slowly, stream the Udo ́s Choice Ultimate Oil Blend to emulsify.

Storage in an airtight container in the refrigerator for up to 5 days.


Add the parsley and hemp seeds to a food processor. Blend to break down the parsley. Add the remaining ingredients and pulse into a chunky pesto. Season to taste and enjoy as a sip, on hummus or folded through pasta.

Pea Hummus

Simply add everything to a food processor and blend until well combined. Serve with crackers, crudités or on a salad.

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