Finally, I can post on the new blog. The glitches migrating from the old site to this one were a bit more serious than anticipated, and we are still sorting out the subscription plug-in, but generally things are working again. Phew.
Mexican pizza crust
Based on a recipe I found here. I adapted this a bit, as follows. It makes 6 small round pizza crusts.
1 cup sunflower seeds
1/3 cup flax seeds, soaked in 1 cup water
1 cup carrot pulp (leftover from juicing)
1/2 cup chopped yellow pepper
1 cup chopped tomatoes
pinch of cayenne pepper, pinch of paprika
1 tsp oregano
1 tsp ground cumin
pinch of himalayan salt
Instructions: process all ingredients in food processor, beginning with sunflower seeds. Spread thin onto teflex sheet (or parchment paper) and dehydrate at about 40-42 degrees C (104-108 F) for about 10 hours, flipping halfway through.
Raw vegan Mexican pizza toppings
Mushrooms, onions and bell peppers (marinated overnight in lemon juice, olive oil and tamari)
cashew cheese (see recipe here)
fresh tomato salsa (see recipe here)
fresh spinach, shredded
avocado, sliced thin
Instructions: Cover pizza bases with a layer of spinach first– it serves as a barrier between the base and the wetter toppings, so they don’t get too soggy. Then top with cashew cheese, salsa, marinated veggies and avocado. Sprinkle with a little freshly ground pepper and salt, and enjoy.
Orange goji berry white chocolate slabs
I got the recipe for these amazing chocolates here. The first time I made them, I did try to grind up the goji berries in the food processor. A piece of advice for you– don’t bother. While it does turn the white chocolate a nice pinky-orange colour, it’s sticky and messy and totally unnecessary. This time around, I just skipped that part and used whole goji berries, as called for, with the orange zest (use organic!) and cacao nibs. Mmm, delicious, and packed with anti-oxidants and other important nutrients.