Monthly Archives: October 2010
I created this healthier pizza dough so that I could offer my daughter pizza that I felt good about serving to her (what 15-year-old doesn’t like pizza?!). She actually took the leftovers for lunch and said it was good! Wow a compliment, I’ll take it! Great topped with homemade tomato sauce, veggies and cheese!
- 1 3/4 cups organic whole wheat flour
- 3/4 cup organic quinoa flour
- 1/2 tsp organic Celtic sea salt
- 4 tsp raw organic honey or agave nectar
- 1 tsp dry active yeast
- 1 cup warm water
Pour water into a large bowl and add yeast and honey, stir well until blended. Let mixture stand for 5-7 minutes until it becomes foamy. Add the flours and salt and mix with a fork until a coarse dough forms. Continue to mix by hand until the flours are fully incorporated. Form into a ball and leave in bowl. Cover the bowl and place bowl in a sink with about 3 inches of hot water. This will help the dough rise and it should double in size in about 35 minutes. After the dough has risen, poke it with your fingers a few times and let it rise for another 30 -35 minutes.
Remove the dough from the bowl and divide into two pieces. Cover the dough with plastic wrap. Dough can remain in refrigerator up to 24 – 36 hours. If not using right away wrap with plastic wrap then foil and freeze.
Super easy recipe to prepare in a food processor or Vitamix. Yummy spread to serve with just about any type of cracker, chip, crudites or try as a spread on a sandwich instead of mayonnaise or mustard. Beautiful green color to brighten up a party!
- 4 ripe organic avocados, peeled & pitted
- 1 tsp Celtic sea salt
- 3 tbsp freshly squeezed organic lemon juice
- 1/3 cup chopped organic green onion
- 2 medium organic tomatoes, quartered
- 1/2 cup organic baby spinach
- pinch of organic cayenne pepper
Place all ingredients into food processor. Pulse for 20 seconds, pause, stir ingredients into blades and resume pulsing for 10 seconds more. Leave chunky.
Also shown in this photo:
Sun-Dried Tomato Hummus:
Another super easy recipe for your dipping pleasure! Healthy hummus can be used as a dip for crackers, chips, raw veggies or a sandwich spread. Try on Ezekiel bread with sprouts, tomatoes, and spinach, yummy!
- 30 oz organic garbanzo beans drained (can use raw – soaked overnight or canned)
- 1/8 cup raw organic sesame seeds
- 1/8 cup raw organic shelled hemp seeds
- 1/2 tbsp extra virgin olive oil
- 1/4 cup freshly squeezed organic lemon juice
- 1 organic garlic clove, peeled
- 1 tsp organic cumin
- 1/2 tsp ground organic turmeric (adds a great yellow color)
- 2 oz. organic sun-dried tomatoes
- pinch organic cayenne pepper
- Celtic sea salt to taste
Place all ingredients except salt into food processor. Mix for about 1 minute or until desired texture is achieved , stopping to scrape sides with spatula to incorporate all ingredients. Season with salt to taste.
Now that fall is upon us it’s time to start cooking with some of nature’s beautiful colored bounty! Squash is so versatile, beautiful and full of fiber and yummy goodness! I like to use small acorn squash for this recipe but any variety should do well, kuri, kabocha or even spaghetti squash. Experiment and have fun with this simple recipe! You can substitute chicken, turkey or tofu for the shrimp or can simply omit for a vegetarian dish.
- 1 cup organic whole grain brown rice
- 2/3 lb large raw peeled, deveined shrimp, cut into small pieces
- 4 small organic acorn squash (about 1 lb or slightly over), cut lengthwise and seeded
- 4 oz. organic baby spinach, roughly chopped
- organic Celtic sea salt
- Fresh ground organic black pepper
- 2 tsp organic dried thyme
- 1/4 cup organic whole-wheat panko breadcrumbs
- 1 1/2 tsp extra virgin olive oil
Preheat oven to 375°F Coat a large baking dish with olive oil cooking spray. Coat insides of squash with salt and pepper to taste. Place squash upside down on baking sheet and bake for 30 – 35 minutes or until easily pierced with a fork. Remove squash from the oven but leave on for further baking.
While squash is baking cook rice in rice steamer – about 60 minutes. Stir in shrimp when there is about 4 -5 minutes left for rice to cook. Cook until shrimp are pink. Leave rice and shrimp covered.
In a large bowl, mix rice and shrimp mixture, baby spinach, thyme, salt and pepper to taste, stir well. Spoon mixture into squash halves. In a small bowl mix breadcrumbs with olive oil, stir until breadcrumbs are moist. Sprinkle breadcrumbs over squash.
Place filled squash back on the baking sheet and bake until breadcrumbs are browned, about 15 – 20 minutes.