Raw Pizza Crust

Ingredients:

1 medium size cauliflower ( approx 4 cups of florets )

1 cup chopped spinach

1 cup finely grated carrot

1 large garlic clove

1/2 cup hemp seeds

1/2 cup nutritional yeast

1/2 cup crumbled nori seaweed ( the sheets used in sushi rolls ) 

4 tbsp ground flax + 12 tbsp water ( flax egg ) 

1 tsp salt

1 tsp pepper

** use organic when possible**

Method: 

Add the ground flax & water together. Stir and set aside to allow it to gel.

Add cauliflower florets to your mixer and chop till it resembles rice. Transfer to large mixing bowl.

Grate carrot, chop spinach, mince garlic, crumble the seaweed then add them to the cauliflower. 

Mix well so all the veggies are evenly mixed. 

Now add salt, pepper, nutritional yeast and mix again.

Finally add the flax egg. Once you feel it's all incorporated set aside.

I don't have an Excalibur so I need to take this time to cut parchment paper for mine, but that's ok, this allows the pizza mix to bind longer.

If you have an Excalibur then you can make 1-2 pizzas out of this recipe. Because my dehydrator is round, I need to divide this into 6. So small rectangle pizzas for me or call it flat bread. Either way dehydrate till you are satisfied with the dryness, but flip them half or when they do not stick to the paper. Mine was about 5 hours at this point.

 First in

 All done. 8 hours later 

Top it with all your favourite raw veggies & sauces

 

Hope you enjoy!

Kale Wraps

Last nights left over carrot dogs & chipotle veggie dogs became my inspiration for this wrap. Being we don't eat to much bread anymore, I love creating other options to replace it. Even though last nights dogs where wrapped in yummy sprouted buns, today's left overs were going to be different. This recipe does have a little flour in it but way less then a bun would.

My filling choice for my wrap was a smoky marinated carrot, avocado, salad leftovers, cilantro with cashew cheese & seed butter dressing.. So delish!

My husbands filling choice, well actually he had none because it was made before he got home hee hee but I knew he would have chosen the chipotle veggie dog ( waaay to spicy for me ) with pretty much the same ingredients as mine except he has two sauces. Spicy curry aioli and seeded butter dressing. He loved it. 

Here is what you will need to make these come together.

Ingredients:

1 cup chopped kale leaves ( packed )

2 tbsp finely chopped red onion

1 flax egg ( 1 tbsp flax meal + 3 tbsp water )

2 tbsp corn meal

1/4 cup flour ( I used all purpose )

1/4 tsp salt

1 tbsp seasoning ( I used vegetable & legume from club house )

4 tbsp water

Yields 2 servings ( aka 2 wraps ) 

**use organic when possible

Method:

Make your flax egg and allow it to sit and thicken while you continue with the recipe.

Chop the kale & onion then add them to a bowl and pour boiling water over them and let them soften for about 10 minutes. Or you can place them into a glass container with water and microwave for about 1 - 1 1/2 minutes but still allow them to sit.

Add the corn meal, flour, salt & seasoning to their own bowl & mix well.

Drain the kale & onion & give them a little squeeze to release some extra water and add them to the dry mix bowl with the flax egg. Mix and add the 4 tbsps of water. If you wish to make this thinner add 1 tbsp of water at a time to your desired consistency.

Heat a pan on medium low heat ( 4.5 ) I used my cast iron as its always out and always my favourite to use.

Once the pan is hot add a little oil.

Divide the mix in half and scoop one wrap to be into the pan. I did one at a time so each one cooked evenly all around. If your pan is big enough do both if you wish. Spread the mix to make about a 5-6 inch circle by evening out the top with a spatula.

Cook approx 4-5 minutes per side.

Repeat for the second one. They are now ready to eat. Eat them now or refrigerate for later. 

These can be eaten a few ways not just as a wrap but as 2 small flat breads or you can make one large wrap and use it as a pizza crust. 

Hope you enjoy 

Veggie Flat Bread

I love left overs plus I don't like to waste food. I know a lot of people don't like left overs but they are the best ingredients for creating another recipe with. They are full of flavour and just sitting there conveniently ready to be used. 

This is what I did with my left overs.

Ingredients 

1/2 cup potato

1/2 cup sweet potato

1 cup carrots 

2 tbsp nutritional yeast

1 tsp salt

1/2 tsp garlic powder

Pepper to taste 

1/2 cup flour ( I used garbanzo ) aka chick pea flour

*use organic when possible*

Method

Pre heat oven to 425 F

Add all ingredients except flour into a blender ( I used my vitamix ) and pureé till smooth. It's ok if there are a few small pieces in it.

Remove from the blender to a bowl and add the flour. Mix well

The mix will be sticky so be prepared to get your fingers a bit gooey. 

Line a baking sheet with parchment paper and spray with oil.

Now spread the mix into the shape you wish, making sure it's as even as possible so it cooks evenly. Approx 1/4 inch thick. Even thinner if you'd like just watch the time. The thinner the quicker it will cook. Don't want the chance of this burning.

Place in the oven and bake for 20 minutes.

Top it right away with your favourite ingredients and pop it back into the oven for about another 10 minutes or place the flat bread with parchment paper onto a cooling rack to allow it to cool and save it for later or store for another day.

You don't have to serve this as a flat bread/pizza even. You can use it for bread to make a sandwich or panni or even cut into shapes as a base for an appie. I cut mine into 6 squares so I could top them each with different ingredients for a variety plus kept 2 squares to make a sandwich with tomorrow. 

The options are yours.

However you choose to serve this up, know that every left over is useful and is waiting to be added to your next creation. Mostly may you be Nutritionally Well.

Garbanzo Bean Pizza Crust

A soft, savoury & gluten free pizza crust begging for your favourite toppings.

Ingredient's 

 

1 C garbanzo bean flour ( chick pea flour )

1 3/4 C filtered water

1 Tbsp nutritional yeast

Rosemary & Thyme fresh or dried ( I used about 1/2 tbsp each )

Salt to taste ( I used about 1/2 tsp )

Method

Heat oven to 400 F

Add all ingredients to a mixing bowl and let stand for about 1/2 hour or more. This allows flavours to infuse & the mix to get slightly thicker.

Line an oven proof pan with parchment paper, enough to be able to lift out once pizza is cooked. ( I used my 10 inch cast iron pan). If not using parchment paper you may find the crust to stick to much and much more oil to be used.

Spray parchment paper with a little EVOO.

Add pizza mix to the parchment lined pan using a spatula to help spread it out evenly. 

Cook for about 30 minutes & allow to cool and use for later or top it with your toppings of choice and pop it right back in for about another 10-15 minutes. 

Serve & enjoy!

 Should look like this

Nutritional Facts

Per serving 1 piece ( 1/4 of recipe ) not including toppings (approx)

120 calories

2g   fat

7g   protein 

19g carbs

5g   fiber

Ready for the drizzle 

My base & toppings today were:

The Base 

1 c spinach + 2 cloves garlic + 2 pieces of canned artichoke hearts placed in a mixer & chopped to resemble a pesto like texture. 

Toppings

Chopped red onions, cremini mushrooms, black olives, capers, kale & raw sprouted beans/lentils. 

Once cooked I drizzled with my cheesy spinach dip I previously posted, here is the recipe again.

Cheesy spinach dip

Ingredient's

3/4 C cashews

3/4 C cashew milk ( or one of your choice just not sweetened )

2 C spinach

3 Tbsp fresh squeezed lemon juice ( or store bought )

1/4 C nutritional yeast

3 garlic cloves

1 tsp salt & pepper 

**use organic when possible

Yields approx 1 1/2 Cups

Method

Soak cashews for a few hours or overnight if you do not have a high speed blender. I use my Vitamix and I still like to soak the nuts as I find them to still be more creamier this way.

Add all ingredients into your blender and blend till creamy smooth. 

Can be used in & on so many dishes.

This pizza crust recipe can be used as a flat bread just the same. Take it out of the oven & brush it with a little EVOO & sprinkle with some course salt. Serve! 

However you serve this up, enjoy and may you be Nutritionally Well.

Eggplant & Kale Pizza Crust

 

Ingredient's

1/2 purple eggplant ( I used black beauty-it's oval shaped )

1/4 cup red onion ( about 3 thin slices ) 

1/2 cup kale

1/4 cup ground flax meal 

2 tbsp chia seeds ( can suit a Paleo diet if left out )

6 cloves of roasted garlic ( or 1 tbsp garlic powder )

1 tsp each salt & pepper ( optional ) 

Method 

Heat oven to 400 degrees F

Grate eggplant. ( I hand grated mine ), place into a mixing bowl

Finely chop onion, kale & roasted garlic add to bowl with the rest of ingredients

Mix altogether well

Let sit in fridge for approx 30 or longer to allow the ingredients to bind

After being chilled add mix onto a greased pan or onto parchment paper.

Shape into a circle shape ( approx 8 inches ) and bake for approx 30 minutes. 

Every 10 minutes run a spatula under the mix to make sure it's not sticking--- do not have to do this if using parchment paper.

The mix will feel soft but will firm up when cooled. At this point you can eat it as is and use in place of bread or cut into smaller shapes topped and eaten and served as an appie.

But if you want to use as a pizza crust, add your toppings of choice. Heat the oven to 400 F and cook for about 10-15 minutes, depending on the ingredients you add.

I ended up adding my spicy roasted orange pepper sauce as the base, then mushrooms, red pepper & red onion

Once baked I added arugula, roasted garlic, yellow cherry tomatoes, bean sprouts and drizzled with a garlic dressing. Delish 👌

I think out of all the food I make, I love making these pizza crusts the most. Being that typically pizza crust is made from bread dough, I am so fascinated on how healthy, easy and so versatile they can be made with out any flour at all. 

That's what makes cooking & experimenting so fun and gratifying to me. Going beyond the norm!

Hope you find this recipe one you will use or perhaps it gives you an idea to making your own creation.

Either way always look outside the box and mostly may you be Nutritionally Well.

Amaranth Flat Bread

Gluten free, Dairy free, Vegetarian, Vegan, low calorie and low fat.

Good source of fiber, protein and full of vitamins and minerals.

Kale Chilli Slaw

Ingredient's 

2 large leaves of kale 

1/2 cup red cabbage

1/2-1 jalapeño ( choose your heat ) 

3 green onion

1/2 cup grape tomatoes 

1/2 cup corn

1/2 cup black beans ( canned or pre soaked & cooked ) 

1-2 tbsp eggless-gluten free mayo ( add more if you want it more creamy ) 

1 tbsp chilli powder

Salt & pepper to taste

6 homemade amaranth flat bread ( see recipe below )

*use organic when possible

Method

Heat a slightly oiled pan on medium heat, add corn and sauté till just turning brown ( give the pan a couple of shakes and flip the corn ) approx 3-5 minutes then remove from heat 

Slice red cabbage thinly

Remove leaves of kale from the hard stem ( throw stems out ) slice small & thinly 

Chop green onion, jalapeño & tomato ( small ) 

Add all veggies to a mixing bowl then add (pre cooked) beans, corn, mayo, chilli powder, salt & pepper, mix and spoon onto flat bread. For an easy hold and a cute presentation, wrap around with a slightly wilted green onion ( green part only ) and tie.

Or just pick it up by folding it

Flat Bread Recipe

Ingredient's

1 1/4 cups amaranth flour

1/4 cup water

1/4 tsp cumin

1/2 tsp tumeric 

1/2 tsp tandoori masala 

Salt & pepper to taste

*use organic when possible

Method 

Add all dry ingredients to a mixing bowl-mix well. Add water and mix with a fork or spoon till it forms a dough.

Roll 6 even balls and place back into mixing bowl.

Spread some arrow root powder down on a clean surface and rub some onto your hands to coat them. Flatten each dough ball with palms ( remember to add more arrow root powder when it gets to sticky ) on the board & your hands.

Then with using your finger flatten dough till you get a thin ( approx 5 inch ) circle and it doesn't have to be perfect. I found with using the rollng pin the dough just kept sticking to much even with lots of arrow root powder on it. That's why I used my hands instead. You may have better luck.

Use a wide preferably thin spatula to remove dough from the surface ( as it falls apart very easily when it gets thin ) to a heated oiled frying pan. 

Your pan should be medium to low heat.

Cook on one side till it starts to bubble then flip and cook till done. Approx 3-4 mins per side. For extra crispy, leave on longer.

Remove from pan and let cool. Use right away or store in frig or freezer.

Nutritional Facts

Yields 6 filled flat breads

150 calories

4 g fat

27 g carbs

5 g fiber

7 g protein 

The flat bread on its own if you are using different topping or on its own is :

90 calories

1.5 g fat

17 g carbs

2.5 g fiber

3.5 g protein 

This is my first attempt making a completely dairy & gluten free bread recipe. I got so inspired that I had to make another batch and make something else--some Mexican muffins

I made smaller balls, flattened them the same as the flat bread and placed them in a greased muffin tin, then added some left over Mexican brown rice & bean mixture and topped with cheese. Use a vegan cheese option to keep it vegan & dairy free. I also made a few with out filling and they turned out crispy and I can use them for another time. I baked them at 375 for about 12-15 minutes- still testing these ones. But they were yummy too.

Hope you enjoyed these as much as I did and may you be Nutritionally Well.