Pizza For Dinner

My recent European Adventures inspired me to create some more complicated dishes especially because I’m anticipating the days to turn cooler, when we all feel like eating “heavier” or more substantial foods. Also, people’s interest in raw foods is ever-growing and so does the need for transitional* foods on my blog! I had the best raw pizza at a restaurant in Copenhagen, which I wanted to duplicate ever since.

This pizza is even more amazing than I imagined it could be. The end result is just absolutely delicious cold and when put in the dehydrator for 20 minutes to 2 hours your guests might not even be able to tell that they're served a raw dinner!

*Transitional raw foods are those that help you convert to a raw (or high raw) lifestyle by their resemblance to cooked dishes. They usually have more ingredients, are more complicated to create, heavier on nuts and/or seeds, and very often dehydrated and/or even served warm straight out of the dehydrator. It is often very helpful to rely on foods as such for the first days/weeks/months (or however long it may take) because of the satisfaction and fullness they provide.

Raw Pizza Crust
(Makes 6 pieces)
1 cup buckwheat groats
½ cup sunflower seeds
1/6 of an onion (or garlic, if preferred)
splash of olive oil
splash of water
~ ½ tsp salt
basil, oregano to taste
½ cup flax seeds

Soak the buckwheat for a few hours or overnight. Rinse and drain them. Grind the flax seeds until fine. Using a food processor, combine all of the ingredients but the flax seeds. Salt to taste and transfer ingredients into a mixing bowl. Fold in the flax seeds and mix well. Spread the mixture on a teflex sheet (you will get just enough to cover one sheet at a thickness of about 1/3 in or 8 mm). Score as desired (I made it into six triangular slices) and dehydrate at ~130 °F (54 °C) for about an hour then lower the temperature to 115 °F (46 °C) and keep dehydrating until you can flip them over to a mesh sheet. Dehydrate for a few more hours to pizza crust-like consistency.
Now that you have the base, you can store them in the fridge (or freezer) to use later, or you can assemble pizza right away using the recipes that follow.

Raw Marinara (Pizza Sauce)
 (Makes about a cup)
Blend the following ingredients:
½ cup sundried tomatoes*
2 small tomatoes
juice of half a lemon
couple of slices of red onion
2 cloves of garlic
salt to taste/splash of soy sauce
splash of olive oil
basil, oregano

*soaking the sundried tomatoes beforehand helps a lot, especially if you (just like me) don’t have a high-speed blender

Raw Seed Cheese
Ingredients:
(Makes about a cup)
1 cup sunflower seeds
juice of half a lemon
2 cloves of garlic
3 tbsp soy sauce/nama shoyu/1 tbsp umeboshi vinegar + some water (if you avoid soy)
optional: dash of turmeric for color

Directions:
Grind the seeds as finely as you can. Blend the rest of the ingredients and add the seed “meal” to the blender. Add some water if necessary for desired consistency. I like it more runny than thick but everybody’s different.

Both, the pizza sauce and the seed cheese will keep in the refrigerator just like the crust, so guess what, once you prepare them all you'll have some grab-and-throw-together lunch waiting for you for days!

Toppings
This is where you can go as simple or as crazy as you wish! I put spinach, tomatoes, and marinated mushrooms on these (above), and the first image shows the one with herbed walnuts and lemon boy tomatoes. You may put pineapple for Hawaiian or pesto for a green pizza. It’s hard to go wrong…

So grab a piece of crust, spread some pizza sauce on it, add your favorite toppings, and drizzle with some seed cheese. You may put the assembled pizza slice(s) into the dehydrator for a few minutes to warm up or for a couple of hours for more of a “baked” feeling.

Dinner is served!

What are YOUR favorite toppings??

Wrap 'em Up!

It all started with mushrooms, again. I’m pretty sure I reached for them this morning at the store for a reason. I knew that I was going to marinate them…the rest was spontaneity in action.

The truth is, I grabbed some collard greens for a smoothie, but then I wanted to use some sprouts too to make a high protein meal sans nuts. So came the idea of making a mushroom-veggie roll. This time I went for crimini mushrooms. Their nutritional profile is nearly identical to that of the portabello’s and they’re both so healthy. The health benefits of criminis stand out when we look at selenium content, which is even higher than that of its giant cousin’s. Also, criminis are a more complete protein source and they make a good post workout food for vegans as their protein to carbs ratio is 3:4!

Rosemary has a laundry list of benefits
…among which are the following characteristics: antiseptic, antidepressant, anti-inflammatory, expectorant, antiviral, aphrodisiac, disinfectant. In other words, it can protect you from disease causing microorganisms, elevate your mood, help clear mucus build up when you have a cold, etc. It also stimulates bile secretion and provides an all around support for digestion. In aromatherapy it is used to help with fatigue, sadness, anxiety, and to ensure a restful sleep.
I admit, while the benefits sound wonderful, I only used it for its savory resinous flavor!  

Marinated Crimini Collard Wrap
Ingredients for the mushroom marinade:
(Serves 1-2)
½ lbs (0.2 kg) crimini mushrooms
~4 tbsp olive oil
finely chopped leaves of a 2 in (5 cm) piece of rosemary sprig
2 cloves of minced/finely chopped garlic
salt to taste
optional: you may add any other spices/herbs you love

To make the wraps:
2 collard leaves
1 small tomato
handful of clover/any other sprouts

Directions:
Brush off the mushrooms (do NOT wash them), halve the caps, then slice them. Place in a bowl and add the olive oil , the rosemary, the garlic, and salt to taste. Mix it well and give it a few stirs. If you have time, let it sit for 30-45 minutes. The oil will “cook” the mushrooms and the whole marinade becomes juicy as the mushrooms release water due to the salt. You’ll find that you end up with a handful of mushroom “stew” without cooking and killing all the nutrients!

Grab the collard leaves and partially remove the stems, so that they’re flush with the rest of the leaf.

This will allow you to have a large wrapper that’s easy to roll. (If you cut the stems out, you will have very small surface areas that are much harder to work with!) Spoon some of your mushroom marinade on the back side of the leaves,

layer sliced tomato and sprouts, or anything else you’d like (cucumber, bell pepper, olives, slices of radish or avocado) on top and just roll it up…..and that’s a wrap!

Reference: http://www.liveandfeel.com/medicinalplants/rosemary.html

Savory Midafternoon Snack

I've been using this season's fresh fruits, veggies, and herbs to create new recipes but today I balanced them with something more filling: a succulent portobello mushroom. Since I made it to the farmer’s market this week, I also had the sweetest, ripest, and juiciest tomatoes on hand. Of course I had to make something using some so I made pico de gallo to go with the mushroom “steak”. It took less than five minutes to prepare and the house smelled so good for hours!  

If you are already into mushrooms then you’ll be glad to hear that they’re not only yummy but good for you too! If you haven’t made friends with them, today might be a good day for your first rendezvous.

Health Benefits of Portobello Mushrooms
The dense and velvety texture of the beautiful caps are sure palatable but how well do they score in the nutrition department?
It may sound unbelievable but this mushroom's protein to carbohydrates ratio is nearly 50:50! They’re high in fiber and they almost qualify to be called a B vitamin complex. As an exceptionally high source of niacin (B3), riboflavin (B2), copper, selenium, pantothenic acid, phosphorous, potassium, and a very good source of thiamin (B1), folate (B9), vitamin B6, zinc, magnesium, and manganese, they’re just an absolute gold mine for vitamins and minerals. They’ll help strengthen your immune system, help protect your nerves and build or maintain strong bones, and safeguard against many types of cancer! Oh, and don't forget the copper's power to fight gray hair! There's more of this trace element in a serving of this mushroom than in a serving of molasses!!! I think that deserves at least an A-, right?


Herbed Mushroom “Steak”
Ingredients:
(per mushroom)*
1 portobello mushroom (cap only)
2-3 tbsp olive oil
1 generous pinch of finely chopped rosemary
1 clove of garlic
salt to taste (you may use nama shoyu or soy sauce, if you’re ok with soy products, and skip the salt)

*I recommend you make 2-3 mushrooms per person.  Multiply the listed amounts by the number of mushrooms you have.


Directions:
Clean the mushrooms just by brushing them off with your fingers (do NOT wash them). They’re pretty delicate so be careful not to chip/break them. Place them with the gills facing up on a dehydrator tray. Crush the garlic and mix all the marinade ingredients in a small bowl and drizzle it on the mushrooms. Dehydrate for 3-4 hours at 115 ˚F (46˚C). (If you prefer cooking them, you may place them in an oiled pan and bake them at ~375˚F (190˚C) for 45 minutes.)

Pico de Gallo
Ingredients:
(Serves 1-2)
1 tomato
1 jalapeno
couple of slices of red onion
a little cilantro
salt to taste
optional: you may add some lime and/or black pepper

Directions:
Chop and mix all ingredients and place in a serving bowl.

This is just what I decided to do but either of these will go well with other dishes, as a side. Yumm! : )