Maria Rickert Hong May 24, 2013

Grain-Free Pizza Crust

Just because you’ve gone grain-free doesn’t mean you have to give up pizza! Try this grain-free pizza crust that is suitable for the GAPS, SCD and Paleo diets.

Serves: 4

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

2 cups almond flour
2 teaspoons extra-virgin olive oil or coconut oil
3 large pasture-raised eggs

Directions

Mix ingredients into a ball. Flatten into a circle on a greased cookie sheet. Bake at 350F for 10-15 minutes, or until golden brown.

Ingredients

1/2 cup coconut flour
1/4 cup ground chia seeds
1/4 cup coconut oil
3/4 cups boiled, filtered water
1/8 teaspoon sea salt
1/8 teaspoon granulated garlic
1/2 teaspoon fresh rosemary (minced)

Directions

Preheat oven to 375F.

Using a whisk or fork, mix the dry ingredients in a bowl until well incorporated. Add the coconut oil into the bowl. Add the hot water a little at a time, stirring as you add it in. (This will melt the coconut oil.)

Mix well with a spoon, stirring and mashing out any lumps that might still exist. Once you have a uniform dough in a ball, place it on your silpat or unbleached parchment-paper lined tray and roll out. Keep rolling your dough until it is as thin as you can get it without seeing through or tearing it. Feel free to move pieces of dough around and press it in- the dough is forgiving and easy to “cut and paste.” Slice into squares with a pizza cutter.

Bake for approximately 20 minutes, depending on your oven.

Ingredients

1-1/4 cup coconut flour
3/4 cups ghee or coconut oil
3/8 cups raw, local honey
1/8 teaspoon sea salt

Directions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all ingredients; dough will be soft and slightly sticky. Divide into 16 small balls and flatten slightly on the baking sheet.

Bake until the edges are light golden, about 10 minutes. These over bake quickly, so keep an eye on them. Enjoy warm from the oven!

Ingredients

2 cups lentils (soaked overnight, rinsed and drained)
2 cups pumpkin, butternut squash, acorn squash or kabocha squash
2 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use ghee)
3 tablespoons ground flax
2 cloves garlic (minced)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric

Directions

Cook the squash by steaming them. Remove the skin and mash. In a food processor combine ingredients and mix.

Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes. Serve with avocado or your other favorite toppings!

Ingredients

1 lb ground, grass-fed beef
1/2 lb ground bison
3-1/2 oz shiitake mushrooms (roughly chopped)
2 large beefsteak tomatoes (large dice)
1 medium yellow onion (diced)
2 stalks celery (chopped)
1 large carrot (peeled and coarsely chopped)
2 teaspoons coconut aminos
6oz tomato paste
1 tablespoon fresh thyme leaves
1 head cauliflower (chopped)
4 large parsnips (peeled and coarsely chopped)
3 tablespoons pastured ghee
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Pre-heat oven to 350 degrees.

In a medium pot with a steamer basket, steam cauliflower and parsnips until fork tender.

While that is cooking, add onion, celery, carrots, mushrooms, tomatoes, coconut aminos, thyme, salt and pepper to a large skillet with 1 tablespoon of ghee. Cook on medium until onions are translucent and veggies are tender. Add ground meat and tomato paste.

Cook stovetop mixture on medium until meat is cooked. Simmer for 10 minutes to allow juice to boil off.

In a baking dish (smaller if you like thicker layers or larger is you like thinner layers), spoon in meat mixture.

Mash cauliflower and parsnips with remaining ghee. Season to taste with salt and pepper.

Spread cauliflower mixture over the meat mixture. Bake for 30 minutes. Let rest for 20 minutes. Serve.

Filed Under: MEATS, RECIPES Tagged: cottage pie, dairy-free, GAPS, gluten-free, Paleo, primal, recipes, SCD, shepherd's pie

Maria Rickert Hong April 22, 2013

Cauliflower Pizza Crust

Here’s a great way to get more veggies into your diet! This gluten-free, cauliflower pizza crust is GAPS, SCD and Paleo legal.

Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes

Source: Food Loves Writing

Ingredients

2 cups cauliflower crumbles (about one small cauliflower or half of a really big one)
1/4 large onion (chopped)
3 cloves garlic (minced)
1 cup almond flour
2 large pasture-raised eggs
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Preheat oven to 450 degrees F.

Combine cauliflower with onion and garlic in a food processor* and pulse until crumbly, being careful not to over-mix (you don’t want it to become a paste). Then stir this mixture together with garlic, almond meal, and eggs, and a couple good cracks of salt and pepper. If it seems too dry, you can add a little water; if it seems too wet, add more almond meal (between another 1/4 and 1/2 cup).

Form into pizza crusts and bake them alone for 20 minutes. Top with desired toppings and bake for another 10 minutes.

Ingredients

1 cup quinoa
2 cups filtered water
4 large pasture-raised eggs (whisked)
3 large scallions (sliced thin)
3 cloves garlic (minced)
1/2 teaspoon sea salt
1 cup steamed swiss chard or kale (chopped)
1 cup gluten-free breadcrumbs
1 tablespoon ghee or coconut oil

Directions

Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 15 minutes. Let cool to room temperature.

In a large bowl, mix together cooked quinoa, eggs, scallions, garlic, salt, steamed chard or kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. Form patties.

Heat ghee or coconut oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

Ingredients

3 tablespoons ghee or coconut oil
freshly ground black pepper (to taste)
4 tablespoons SCD yogurt or coconut milk (if you want a dairy-free version, use coconut milk)
2 medium ripe avocados
4 medium zucchini (shredded with a julienne peeler)
sea salt (to taste)
1 medium freshly squeezed lemon juice

Directions

Heat the oil in a saute’ pan over medium heat. Add the zucchini and saute’ for 3-4 minutes, until zucchini has softened. Stir often.

While zucchini is cooking, use a fork to mash up the avocado with the yogurt/mayo/coconut milk, salt, pepper, and lemon juice. It should resemble a smooth guacamole. Turn off the heat and toss the sauce in the sauteed zucchini to warm the sauce. Serve immediately.

Ingredients

For the vinaigrette:

2 large lemons, freshly squeezed and zested
1 tablespoon fresh rosemary (minced)
2 pinches sea salt
1/2 cup extra-virgin olive oil

For the lentils:

3 cups carrots (peeled and coarsely chopped)
1 bunch asparagus
2 large shallots (cut lengthwise into thin wedges)
2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
sea salt (to taste)
freshly ground black pepper (to taste)
1-1/2 cup French lentils (small greenish/black)
1 bay leaf
1 clove garlic (crushed flat but left whole)

Directions

For the vinaigrette:

In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.

For the lentils:

Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.

Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.

Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.

Ingredients

2 bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic (minced)
1/4 cup hazelnuts, coarsely chopped (soaked overnight, rinsed and drained, then dehydrated)
1 tablespoon raw apple cider vinegar
2 teaspoons raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Wash greens, remove stems and chop into 3/4-inch pieces, then place greens in a large mixing bowl. Heat oil in a sauté pan on medium low, then add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, honey, salt and pepper, and pour the hot vinaigrette over the dandelion salad and toss well.

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For the vinaigrette:

For the lentils:

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For the vinaigrette:

For the lentils:

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