These are the recipes from this week plus one from last week. I am trying to form a google group that will not only have recipes but also other good health information.
PIZZA Sauce
Ingredients
-
1 cup
sun dried tomatoes, soaked,
soak water saved (Make sure that the tomatoes are truly sundried and not oven dried)
-
1 teaspoon
oregano
-
1 clove
garlic, or about 1/4 tsp,
minced
-
½ teaspoon
basil (I put fresh basil)
- A cup of cherry tomato's
Preparation Blend together tomatoes, oregano, garlic, and basil with just enough soakwater to make a thick sauce. Buckwheat Pizza Crust
One ten inch crust
This recipe can be the foundation of whatever kind of pizza you’d like to make.
Ingredients
-
1½ cups
buckwheat groats,
sprouted.............YOU can double the recipe if feeding a lot of people.
-
¼ cup
olive oil............... OR ........I mixed 1/2 cup of cashews with one cup of water to moisten up the mixture in the food processor.
-
⅔ cup
carrot pulp............(I left out the carrots...When have you seen an orange pizza crust... lol)
-
⅔ cup
flax seeds,
soaked..............I used ground flaxseed................
-
spices and herbs,
to taste...............I only used onion powder / Celtic...REAL SALT and garlic powder........
Preparation
Place
the buckwheat in a mixing bowl, drizzle oil (olive is good OLIVE OIL IS ALSO A GOOD CHOICE) over them,
add the flax seeds and carrot pulp. Mix with a large spoon. Then scoop
the groats into a food processor or blender. With the blender, you may
want to add a little liquid.
Coat a solid plastic
dehydrator sheet with oil, and scoop 3 or 4 big scoops onto it – a
mound about six inches in diameter. If the dough is sticky, use
filtered water to moisten your hands.
Shape the dough into
a rough square and flatten. YOU CAN ALSO MAKE THEM ROUND Smooth the top and edges to form a ten inch
square, OR you can make little individual pizza pies (they dry faster).. checking the depth by inserting a knife. It should be the same
depth as the edges, 1/4th to 1/2 inch.
Dehydrate at 99°F
for about eight hours, OR you can put it in the dehydrator at 145 for 2 hours then lower the temperature to 115 for 4/5 hours--faster) until the crust is dry enough to transfer. Lift
crust with a spatula and transfer to a mesh dehydrating rack for faster
double-sided dehydrating. Dehydrate for another eight hours. When done,
crust should be very dry......Crust does not have to be completely dry to serve immediately or within a few days... Taco Nut Meat
Serves 4
Delicious
taco meat. I make cheeze (brazil nut, will post recipe), guacamole,
spicy salsa and wrap it all in a crispy lettuce leaf – amazing!!
Ingredients
-
1 cup
Almonds, dry
-
-
1 tablespoon
ground cumin
-
1 tablespoon
ground corriander
-
¼ cup
Extra virgin Olive oil/udos choice omega Oils
-
1 teaspoon
sea salt
-
1 teaspoon
Nama Shoyu
-
1 cup
Walnuts, dry
Preparation
Process
Almonds and Walnuts into a powder. Place the nut meal in a mixing bowl.
Add the other ingrediants and mix well. Keeps for 4 days in the fridge CHILI MOLE 1 Large Tomato ! ear of Fresh RAW CORN 1/2 red bell pepper chopped...DIced 1/2 Green Bell Pepper... chopped Diced !/2 cup sundried tomatoes.. soaked...chopped 1/4 cup parsley chopped 1/4 cup cilantro....chopped 1 tbsp OLIVE OIL............I say add as much as you want 2 garlic cloves..............pressed Juice of 1/2 lemon Cayenne Pepper to taste Celtic Salt AVOCADO...........as much as you want.............. YOU
can DOUBLE OR TRIPLE THIS RECIPE for whatever your needs
are.............IT is the Olive oil... salt and Cayenne pepper that
give it it's flavor... Play with it.
DELICIOUS
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