|¾ cup||flax seeds|
|¾ cup||chia seeds|
|1 tsp||dried fennel seed|
|2 tsp||sea salt|
|16 oz||full fat organic sour cream|
|½ lb||apple wood chips|
|6||medium radishes, cut lengthwise|
|6||medium turnips, cut lengthwise|
|½||small head of red cabbage, cut into large bâtonnets|
|–||nasturtium for garnish|
seed crackers: Eight hours (or more) before serving, mix together chia seeds, fennel, and salt. In a non-reactive bowl, soak seeds in water until water is consumed and the seeds are soft to the touch and gelatinous. Spread a thin layer of the mixture on a parchment-lined full baking sheet, and bake for 1-1½ hours at 400°F. Crackers should be firm and crispy.
smoked sour cream: Soak wood chips in water for 2 hours before use. Heat grill on high. While grill is heating, poke 10-20 small, pin size holes in a medium tin foil tray, and place chips in tray. Once grill is hot, cover the wood chips with another tin foil tray. Once chips are aromatic, remove from heat, pour sour cream in a small heat-safe bowl, and place with the chips. Cover well and allow to sit for about 20 minutes. Sour cream should taste smokey.
to serve: Arrange vegetables on a small plate. Sprinkle with crumbled chia seed crackers and serve with a dollop of smoked sour cream. Garnish with nasturtium flowers.