Wednesday, March 20, 2013

Pulp Wonderful Pizza

Since coming off my fast I have been juicing everyday-- I got a "practically new" Jack la Lane juicer for $12 on craigslist!!!-- and I have been saving and using some of the pulp!
So yesterday I made a veggi juice, that unfortunately, wasn't awesome :(
I got it down the hatch but I don't think I will be making it again! However, I did make some awesome raw pizza crust with the pulp!

I juiced 2 carrots, 2-3 tomatoes, 2 celery stalks, 1 lime, 3 small sweet peppers, 2 apples, I tried to do a little parsley but it didn't go through- it's not a masticating juicer-eh, oh well! (You can see the parsley in the rolled out dough!)
Anyhow, I pulled out any larger pieces that didn't get squashed and added: 
about 1/2 C of ground flax seed
salt and pepper
garlic powder
and got a really nice pizza crust dough that I rolled out on parchment paper with a rolling pin.

I dehydrated it on the lowest setting on my oven with the door open to allow the air to circulate.

I made raw marinara sauce, using Ani Phyo's recipe as a base:
cherry tomatoes, oregano, rosemary, salt, olive oil
I added:
more oregano

And then I made Ani's basic nut cheese recipe using sunflower seeds which turned out great.

Then I assembled my awesome pizza! I added red onion, olives, mushrooms, some yellow bell pepper, and a couple basil leaves. 

SO SAVE YOUR PULP!! Find other uses for it! I will be adding more wonderful pulp recipes as I create secondary meals from my pulp! Enjoy the deliciousness!

Sunday, March 17, 2013

Happy Shamrock Day!

For all of you out there who like to celebrate St. Patrick's Day, I have created a few tasty recipes for you to try, play with, and make your own. I also recommend making the white chocolate covered apples with sprinkles of your desired color- this recipe can be found in the post Yummy Holiday Treats.

Ok, so I have a confession to make. I have been fasting, otherwise I would have had this posted earlier. I wanted to post it Saturday, But, I didn't have any pictures :(   And I really don't like posting untested recipes- it's not fair to you- my lovely readers! So, I waited. So I apologize that this post is coming out only a day before St. Patty's- please forgive me.

Raw Kale Pesto Burgers

Makes 2-3

1/2 C walnuts, soaked for 1 hour

1/4 C sun dried tomatoes, soaked for 1 hour
1/2 tsp minced garlic, to taste
2-3 TBSP diced red onion, to taste
1 C shredded kale
1/2 C shredded basil

In a food processor, place all ingredients and pulse, scrapping down the sides as needed to combine ingredients. Add a little water, as needed from soaked tomatoes, to aide in stickiness. When consistency is good, and it tastes good to you, you can shape the burgers and either plate them, or dehydrate them to warm them or dry them out as needed, if desired. If the dough doesn't want to stick together, add 1 tbsp coconut oil and pulse till it is thoroughly mixed in.

Sesame Kale Wakame Slaw

2 C shredded kale
1 C soaked wakame
1/2 C shredded carrot
1/2 C sesame seeds- white or black- I suggest white for contrast
1 diced green onion
1/8th C tahini
2 tbsp honey/agave
1 tbsp lemon juice
1 tbsp nama shoya
1 tbsp apple cider vinegar- or plum vinegar
1-2 tsp minced ginger

For this recipe you will need to breifly soak the wakame in a bowl of warm water- about 5 min and then wring it out. It will expand upon soaking. After soaking, place wakame and kale in dry bowl with carrot, green onion, and sesame seeds. In a separate cup mix tahini, lemon juice, nama shoya, vinegar, honey/agave, and minced ginger. Taste and adjust till it seems good to you and pour over slaw. Enjoy!

Raw Green Kiwi Ice Cream!

I make raw banana based ice cream in a small 1.5 C food processor, so you may need to adjust the proportions to fit your processor.

1 frozen banana, sliced
1.5 frozen, or fresh peeled and sliced kiwi
1/2 tsp green tea powder
3 packets of stevia
1 tbsp water, more if needed
shelled pistachios (optional garnish)

Place all ingredients in in food processor and pulse until creamy. You may need to scrape down the sides of the processor and mush the ingredients into the blades to make it completely smooth-- unless you want it chunky!! Try it and let me know how you like it!

Happy St. Patty's Day!

Wednesday, March 6, 2013

Baked Veggie Eggplant Mozzarella

I was a bit stumped on what to share with you this week, so I thought that I would share my husbands FAVORITE meal that I make him from time to time. It is a bit time consuming but the results are fantastic.
-- Unfortunately I thought of this After I just made it so I don't have any pictures to go along with the recipe. What was I thinking?! Or not, apparently!

For this recipe you will need the following:

2 shallow bowls
1 fork
1 cutting knife
1 pair kitchen scissors
1-2 cutting boards depending
1 large baking pan- preferably glass
1 cookie or pizza sheet
2 paper plates
Cheese grater

breadcrumbs- seasoned either garlic or italian
eggs- about 4
1 large eggplant
one bell pepper diced, or a pre-cut mix (of colors) which saves time
1/2 C diced red onion- may need more, or less (sorry I didn't measure!)
1 jar tomato sauce-- I like the tomato basil as it adds background flavor
fresh baby spinach
2 blocks mozzarella cheese- you probably won't need it all

Break 2 eggs in to one shallow bowl and pour some bread crumbs into the second shallow bowl. 
Preheat oven to 375. 
Next you want to cut off the top of the eggplant and slice it thinly, roughly an 1/8th to 1/4". You don't have to slice it all at once. Get about 8-10 slices and then each on in turn dip into the egg and then into the bread crumbs. Turn it over to get the other side of the slice covered in bread crumbs and place onto the pizza sheet. 
Continue until sheet is full. If oven is not ready yet continue to batter the slices of eggplant and place on a paper plate. 
Cook eggplant in oven for 5 minutes and then flip the slices over and cook for another 5 minutes. Remove from oven and place on the second paper plate and reload your pizza sheet. Put next batch in the oven.
Begin to line the bottom of your baking dish with the eggplant. It is okay if the slices overlap a little.
Next, sprinkle diced bell pepper and onion on top of the slices and then add a light layer of pasta sauce.
Grab a handful of the spinach and form into a tight bundle. Cut the spinach with the scissors so that it is fine and evenly spread over dish. 
Next grate a light even layer of mozzarella.
You will continue this layer pattern until you run out of either eggplant or casserole dish! 
Top with breadcrumbs and mozzarella.
Bake for 35-40 min on 375 till golden brown and bubbly.
Allow to cool a bit before eating!