March 2010 Archives

                                      Herb Cheese and Italian Topping Pizza

The spinach, nut and seed crust on this pizza is absolutely splendilicious. The creamy herbed cheese with the added Italian toppings bursts with Old World Flavor. The best part about these individual pizzas - they are completely guilt free, gluten free and dairy free.

2 cups almond cheese (see almond cheese recipe)

1/2 cup parsley, finely minced

1/2 cup basil, finely minced

1 tsp dark miso

1/4 cup green onions, minced

1 tbs nutritional yeast

1 tsp garlic cloves, finely grated Topping

2 cups spinach

1 cup green olives, diced

1 cup black olives, diced

1 cup marinated artichokes, chopped

1 cup tomatoes, diced

 

Procedure

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1) See recipe for spinach pizza crusts to create the base for these amazing personalized pizzas.

2) Place almond cheese into a mixing bowl then add parsley, basil, miso, green onions, nutritional yeast and garlic. Mix together with spatula.

3) Then simply build your pizza. Start with the herb cheese then add the spinach, green olives, artichokes, tomatoes and black olives. Serve and enjoy!

 

 

                                       Spinach Nut and Seed Pizza Crust

These pizza crusts are DELICIOUS! Individual pizza crusts are perfect any time of year! They're great for girls' night, boys' night or even family night! Add a banquet of toppings and let your guests create their own masterpieces! Everyone enjoys playing with their food! Got a kids' party coming up? These are PERFECT! Got leftovers from your last dinner? Try adding them to these pizza crusts - everything tastes better when it's on a pizza! The best part of these little beauties is their shelf life. You can store them in an airtight container for up to one month in the refrigerator or in the freezer for up to three months! This way you'll always have them on hand!

1/2 cup sunflower seeds, soaked for 6 hours

1/2 cup pistachio nuts, soaked for 6 hours

1/2 cup dry pistachios, ground into a fine meal

1/2 cup pumpkin seeds, soaked for 6 hours

1/2 cup brown flax seed, soaked in one cup of water for 6 hours

1/4 cup flax meal

1 cup spinach

2 medium celery stalks, chopped

2 medium green onions, sliced

1/4 tsp Himalayan pink salt

1 tsp garlic clove, minced

1 1/2 tsp dulse flakes

1/2 tsp Italian seasonings

1/4 cup water

 

Procedure

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1) Place spinach, water, salt, garlic, onion, celery, dulse flakes and Italian seasonings into a food processor and blend until smooth.

2) Add the rinsed and drained sunflower seeds, pistachios and pumpkin seeds to the processor and pulse until they look like a course meal.

3) Remove the mixture and place it in a large mixing bowl. Wearing gloves, add the soaked flax seed, flax meal and pistachio meal and mix well by hand.

4) Measure 1/3 cup of mixture per pizza crust and place on a dehydrator teflon sheet. Using a flat metal spatula, spread mixture to form a round flat circle. Each crust should be 5 1/2 to 6 inches in diameter. You can fit 4 crusts to a sheet.

5) Dehydrate for 8 to 10 hours at 105 degrees. Then, flip the crusts onto a mesh dehydrator tray and remove the teflon sheet. Continue to heat at 105 for another 8 to 10 hours. The crusts should be dry and crisp.

6) Store in an airtight container in the refrigerator for up to one month or in the freezer for up to three months.

Servings: 10

Stuffed Grape Leaves with Tzatziki

Grape Leaves

This recipe may seem complicated, but really there are only 6 little steps to preparing these grape leaves. That's only 6 steps separating you from these amazingly delicious delicacies! Each and everyone of them make it all worth it in the end. So, what are you waiting for?

2 cups wild rice, sprouted

6 cups water, purified


RICE INGREDIENTS


1/4 cup Greek olives, pitted, minced

1 tbsp lemon juice, freshly squeezed

1/4 cup dill weed, fresh, minced

1 tbsp olive oil

1 tbsp flax oil

1/2 cup raisins, soaked to plump, minced

1 tsp onion powder

1/2 tsp coarse ground pepper

1 tsp Himalayan pink salt

1/2 tsp minced garlic

1 tsp mustard seed powder

1 8oz organic grape leaves


SAUCE INGREDIENTS

1/2 cup olive oil

1/2 cup orange juice, fresh squeezed

1 tbsp lemon juice, freshly squeezed

1 tsp Himalayan pink salt

1 tbsp agave nectar

1/2 tsp minced garlic


Procedure

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Step 1: Place two cups of wild rice and 6 cups of filtered water into a 1/2 gallon glass jar. Place the sealed jar in the dehydrator set at105 degrees for 24 to 48 hours or until the rice splits and blossoms.

Step 2: Once the rice has blossomed, place in large mixing bowl and add the remaining rice ingredients; set aside.

Step 3: Remove grape leaves from jar. Drain and discard the brine, then rinse the leaves in cold water and pat dry.

Step 4: Prepare the sauce. In a medium bowl combine all the sauce ingredients. (Make sure the bowl is large enough to accommodate the dipping of the leaves). Once your sauce is complete, dip each leaf in the sauce so they are well coated. Place the leaves in a glass baking dish and set aside to marinate for 1/2 hour.

Step 5: Assemble the grape leaves. Place one grape leaf, with stem end closet to you, shiny side up, dull side down, on a flat even surface and brush the top with a little of the sauce.

Step 6: Place two tablespoons of rice mixture in the center of the leaf towards the top of the end closest to you. Now take hold of the edge of the leaf that is closest to you and roll it completely over and tuck it under your ingredients in making a pocket, fold the sides over and continue to roll. As you roll, keep tucking the sides inward with each roll and tuck until you get to the tip of the other end of the leaf.

Step 7: Place your grape leafs, seam side down, close together in a baking dish. Repeat this process until all the leaves are filled or ingredients are gone.

Step 8: Pour the remaining sauce over grape leaves. Serve warm, chilled, or at room temperature.

Step 9: To warm, cover the grape leaves and place in your dehydrator set at 105 for 30 minutes to 2 hours, depending on how warm you want them.

Step 10: Store in a airtight container in the refrigerator for up to 2 days.

Servings: 7

Yield: 28 grape leaves




This salad is refreshingly cool and light. It is a perfect accompaniment to any Mediterranean dish or eaten alone! Simply to make, so serve some up today!

1 cup macadamia nut yogurt

1 tbsp dill, fresh, minced

2 tbsp lemon juice, freshly squeezed

1/2 tbsp agave nectar

1/2 tbsp Himalayan pink salt

2 medium cucumbers, peeled, seeded and cut into thin slices

Procedure

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Step 11: Make your yogurt: Follow all instructions on the cashew yogurt recipe with the exception of adding macadamia nuts in place of the cashews. However, with that being said, the cashew yogurt works just as well in this dish.

Step 12: Peel the cucumber and remove the seeds by scooping out with a spoon. Thinly slice the cucumber and place in a mixing bowl, add salt and massage the cucumber to remove excess water. Drain water and add all remaining ingredients.

Serve chilled and enjoy!

** Keep in an airtight container for up to 3 days in refrigerator.

Servings: 6

Yield: 3 cups