Happy Thanksgiving everyone! I'll be celebrating on Saturday with friends. As the years go by in Paris, I find myself defeated against upholding a traditional fanfare feast each year. The thought of basting a Turkey—which I don't even eat—for hours and preparing all the side dishes that go along with it just plain 'ole fatigues me.
The fact that it is celebrated on a Thursday is another challenge. We obviously don't get the long weekend to recuperate from all that feasting, but we don't even get the turkey Thursday off to feast. But of course, I'm in France. What do I expect? What does anyone expect around me? What does anyone expect from me?
You got it...nothing.
I try to give a nod to turkey Thursdays, as there is a whole lot to be thankful for. I've been reduced to taking the family out to a local "American" diner called Breakfast of America (BOA) in the Marais where they usually serve turkey plates on this particular Thursday.
The ironic thing is that my French husband usually winds up being the only one ordering the turkey plate. My kids don't have any recollection of a moment when their mum comes out of the kitchen with the star turkey and places it on the table along with the beautiful side dishes that match. Ooh, and stuffing, well I never got the traditional stuff as I grew up in an Asian household and our turkeys were stuffed with sticky rice but at least I grew up with the concept and nostalgia of stuffing. Stuffing is for stuffed animals as far as my children are concerned.
This is the time when I miss my family the most. I miss the football playing on the t.v. screen (it's just part of the background scene), Nat King Cole singing in the background, adults drinking, kids playing, and the scent of sweets and spices tickling our noses—Mmmm, pumpkin pie, pecan pie, sweet potato marshmallow mash....
So this is just another Thursday in Paris, France...no turkey day recipe here. Like I said, I'll be celebrating on Saturday, we'll be creating new traditions.
INGREDIENTS//Yields 20 pieces
• 100 grams beetroot, raw and finely grated
• 30 grams chia seeds
• 60 grams oats
• 70 grams sunflower seeds
• 20 grams flax seeds
• 10 grams poppy seeds
• 1 teaspoon salt
• 1/2 teaspoon cumin
Let the chia seeds sit in 12 tablespoons of water for about 15 minutes. It will become gelatinous.
In a food processor, pulse your beet.
In a medium size mixing bowl, combine your beets and chia seeds.
Then stir in your oats, sunflower seeds, flax seeds, and poppy seeds.
Add the salt and cumin.
Pre-heat your oven to 150° celsius.
Line a baking tray with parchment paper and then spread your mix onto it.
Use a spatula to spread and flatten the mix flat to form a rectangular shape, and don't forget to score it into square bite-size pieces. Thiis will make it easy to break into cracker shapes afterwards.
Place it in the oven for an hour. Your crackers should harden up around this time. If not, leave it in longer.
Take out your ready made crackers and let it cool down.
Break your beetroot sheet along the lines you have scored for bite size cracker shapes.