Quinoa Cornbread Pizza Crust (gluten-free, vegan)

Well, it is a winter lull here in Michigan this week. Kinda just can't wait for spring...it really is only a few weeks away, but right now it seems like it will be forever. I don't know about you, but in our house it seems like we need something special to perk us up and have a little fun. What about a pizza? Yes! Maybe to the average American family, they order pizza every week from their favorite place so it's no big deal to have pizza, but that is just not how it works in our house. There are many gluten-free crust mixes you could buy, but not any of those are homemade or have quinoa in them...you are in for a yummy healthy treat with this one!

I like to cook a big batch of either brown rice or quinoa at the beginning of each week. Then I have it ready to use in the fridge for stir-fry's soups, salads or whatever. Well, how about some cooked quinoa in your pizza crust, or flat bread? Why not, right?! Quinoa adds protein and fiber, not to mention a perfectly nutty taste. If you haven't tried quinoa yet, then I suggest you get your cute butt to the grocery store and find it and buy it. Yes, it may not be well known by your grocer, but ask and see if they have it. If they do not, then you can definitely buy it in bulk online. I actually buy mine as a large 3 pound bag at our local Costco store... so it can be found in large chain stores, and for a decent price I must say. It is a great grain (actually a seed) that is cooked just like rice, but tastes much different and adds a little more variety and spunk to your life.

I did not end up getting any cooked flatbread pictures, so the two above are of the crust before it was cooked. It is almost like a thick cake batter, but bakes well to be stiff and moist as well. I used it as a perfect pizza crust for dinner, but it can be used as a flatbread for any dinner of soup or salad as well. I made a pizza with this recipe and add some of my favorite toppings...fresh spinach, fresh basil, craisins, pinenuts and dairy-free, vegan Daiya "cheese".

Quinoa Cornbread Pizza Crust/Flatbread Recipe

1 1/2 cup cooked quinoa

2 cups organic cornmeal (millet flour would be the substitute for corn-allergy)

1 1/2 cup of tapioca flour

1/3 cup of flaxmeal (ground flax seeds)

1 TB. of baking powder

1 ts. sea salt

1 TB of Italian seasoning herbs, or 1ts. of each marjoram, basil, and oregano

1 ts. of dried garlic powder

1 TB of maple syrup or honey

1 1/2 cup of pure water

2 TB of olive oil

1/4 cup of coconut milk beverage (or other non-dairy milk), with 2 ts. of apple cider vinegar mixed separately before adding to the rest of the mix. This allows the milk to become a buttermilk like substance.

Mix all of the dry ingredients together first, also with the pre-cooked quinoa. Mix the non-dairy milk with the apple cider vinegar, and let sit for 5 minutes. Then add the wet ingredients and the *buttermilk mixture* to the dry ingredients. Mix well. This will be like a thick cake batter. Then spread out about 1 inch thick on a 11x14 pan that has either been oiled, or has parchment paper on it. I suggest the parchment paper for best results and no sticking.

Bake at 450 degrees for about 20 minutes. If you want it softer, then do 15 minutes, if you want it crispier, then go with 25 minutes. Then pull from oven and let cool for a few minutes and then add your pizza sauce, toppings and choice of cheese. If you can eat dairy, I would suggest getting an organic mozzarella, or goat cheese, and if you are dairy intolerant, then I suggest a soy free version of Daiya Cheese that I like very much on special occasions. It melts and doesn't taste too awful! :)

Then after you add the toppings to your crust, bake for an additional 10-15 minutes until your cheese melts and it ready for eating. This pizza will serve 4-6 people.

If you just want to make this recipe as the flat bread, then I would suggest baking on a 11x14 pan as well, but maybe keep the batter a bit thicker/smaller in size when you spread out, and sprinkle some seeds, or herbs on top to add some flavor and spzaaz. You can bake it the same time around 20 minutes unless you want it softer or crispier like above.

Enjoy!

Also an update from my last posts, there are 4 more days to take advantage of the $1000 scholarship towards a $5000 dollar tuition for the Holistic Health Counselor Program at the school I went to in NYC, The Institute of Integrative Nutrition. I still have 2 more scholarships to offer! Do you want to use one in the next 4 days? The program is now more accessible and you can do it in the comfort of your own home! Email me at stephanielaidlaw@gmail.com if you are interested or have questions and I will do my best to answer and help you out.

Much love to you today!

Stephanie

Goat-Cheese Holiday Cheese Ball

So the last few days of 2009 are before us, and 2010 is about to begin. A new year, a new month, and new beginnings. A great time to celebrate! I wanted to post this recipe before tomorrow in case you were looking for some last minute ideas to serve as party pleasers. I am not a huge dairy consumer, and when I do eat dairy I usually make sure that it is raw goat dairy or raw dairy to get the most enzymes and nutrients from it. This cheese ball idea was inspired from a cheese ball that my grandma used to make every Christmas at her house. She would make hers out of cheddar and who knows what else. I was trying to make a more healthy version of that with the main ingredient being goat cheese. So, here we go...

Goat Cheese Ball Ingredients:

6-8 ounces of goat cheese chevre (smooth cream cheese)

4 ounces of goat cheese feta cheese (crumbly)

4 ounces of shredded goat cheddar cheese (shredded)

Mix all the cheese parts with:

1 TB of minced onion, or garlic works too

1 TB of dried Italian herb blend

1/2 ts of ground pepper and sea salt

Roll in:

1 cup of crushed pecans making a pecan meal

Mix the cheese with all the spices in a large bowl and then form a ball in your hands. Roll the ball in a pecan meal powder with small pecan pieces. Cover the whole cheese ball in the nuts and then set on a plate. Spread out an arrangement of gluten-free crackers. Some of my favorite crackers that are store bought... Let sit in the fridge for a few hours before serving to harden and to let the flavors meld together.

My favorite gluten-free cracker to serve with cheese:

http://www.marysgonecrackers.com/ns/ourcompany.php

and other favorites include other nut and rice blend cracker varieties are good too. Just make sure they are certified gluten-free.

Another favorite topping to a cracker, a little cheese, and then a dollup of some hot red pepper jelly. http://www.stonewallkitchen.com/prdsell.aspx?L0=specialtyfoods&L1=Jams&L2=RedPepperJelly

I love this sweet and hot jelly on top the cool and creamy cheese with a little crunchy cracker. It is almost a delicacy. A special treat for sure! Try it, I gurentee you will love it! You can find the jelly at many specialty cheese, wine and deli stores. Or at least something similar to it. Ask around and see what you can find. Also, the crackers and cheese ingredients can be found at most health food stores, or maybe even your local market. See what you can find and don't be afraid to ask around and try something special for the holiday if you can handle the goat cheese. I love the treat and enjoy every bite on a special occasion.

I hope you have a blessed and happy new year's and many many new joys to you in the new year! The next time I post it will be a brand new year! I am hoping to post some of my new year resolutions and goals for 2010. Stay tuned...

Arugla Egg Pizza

It's an easy, cheap and nutritious meal. If you need to try and keep the spending down a bit on your grocery bill, then this is one easy recipe, for 2 people, but could be stretched to 4 people.

Sometimes when you need a meal without having to think you might need more something, this has it all. I know that some of you out there have a hard time digesting eggs, and this may not be for you then. One way to ensure you are getting the best protein and nourishment from eggs is to use the free-range, grass-fed chicken eggs that do not contain any hormones or preservatives added to the feed. You will notice the difference when you make the switch to the farm eggs because they will have so much flavor and color. Not like those factory farmed eggs that are so small, papery thin and bland. Try it out, and I guarantee you will not eat another factory egg again!

Many people can digest eggs or casein better if it is combined with a cayenne or hot pepper ( I guess that would also have to be for people that enjoy some heat in their food). I personally have gone months without eggs and have felt somewhat better, especially if I was eating vegan to heal from something specific, but I also know the benefits of the egg as being a balanced protein that carries a good amount of amino acids and vitamin B without having to eat meat protein. I enjoy something easy and fresh every once in a while and this is something my husband and I can share without having to spend lots of $ or time in the kitchen. Enjoy with a fruit smoothie of choice or some tea/coffee.... and really you can whip this up for any meal, breakfast, lunch or dinner. Easy, delicious and nourishing to the body, what more can you ask for?

What you need:

6 cage-free free-range eggs

1/3 cup of water

salt

pepper

1 heaping cup of chopped arugula or spinach

2 medium chopped green chili peppers (with or without seeds)

dash of cayenne

1 ts of minced garlic

1/4 cup of chopped onions (if you prefer)

1 ounce of feta goat cheese for topping

Whip up all the above ingredients in a mixing bowl and pour into a raised frying pan or large wok. Make sure you have the pan getting hot with some fresh olive oil before you pour in the eggs to make sure they don't stick and start heating up right away. The turn down the heat and let cook on a lower heat for maybe 10 minutes or until you start to see the eggs cooking all the way through, then with 2 spatulas try and flip the egg pizza so that you can brown the other side as well. Cook on that side for 5 more minutes and the the eggs really just a little crusty on the bottom. Then sprinkle the fresh goat cheese on top and add some fresh herbs if you so desire and viola you have an egg pizza! I like to slide mine out of the wok and place on a serving plate to cut and serve.

Now if you want to fry up some potatoes or make some gluten-free toast that can be nicely added, but really you don't need much more. My husband likes ketchup on his eggs, so you may add whatever sauce makes you happy.

Enjoy and have a peace-filled day!

Gluten-Free Pizza Treat

Let's be honest, most every Celiac you ask about what they miss most about eating gluten, almost 100% of the time they say PIZZA. Well, I have to say the longer I eat gluten- free, the more things I really enjoy about eating this way. And to top it off I feel the best I have ever felt in my whole life, BUT I still every- now- and- then want to have some pizza. So, if you want to be bad :) and have something like pizza, but not eat any gluten or cow dairy, then this is the recipe for you. It is a little different than ordering a pizza from your local 5 dollars pizza place down the road, but it is kinda similar to a thin crust new yorker pizza in my mind. You don't have to agree, and that's the beauty about pizza, you can put your own toppings and make it special to you. So, here is my version of beating the pizza craving without the gluten, cow dairy, and even yeast if you are trying to avoid yeast.

Crust:

1 Chebe Pizza mix or Foccacia mix 

I must say the reason I like this crust over others that you can buy at the health store is because

there is no yeast in the mixture. People that are trying to overcome digestion issues should really try and stay away from anything that contains yeast because it will only help the bad bacteria grow in your gut. So I consider this mix a better alternative to others for that reason. 

Follow the ingredients on the back of the bag. 

You will need 2 eggs, 4 TB of Almond milk and 2 TB of olive oil.

Mix the crust with a fork, and then knead by hand. Then lay out on a parchment papered 12x18 baking pan. Roll with a rolling pin and extend the crust to all edges to get more crust. Follow the instructions for baking. I like to put my oven on the broil option and bake /broil for about 10 minutes. Then it is crispy. I flip over the crust to the softer side and start with the toppings.

Toppings:

1 14oz. can of Organic Pizza Sauce---but I also like to use a can of crushed tomatoes mixed with basil. I like a lot of sauce on my pizzas so I add the whole 14oz. can, but you can judge how much you want to have on yours...

1 7 oz. package of Mt. Sterling Creamery Feta Goat Cheese  or other goat cheese option

(When you are sprinkling on the pizza, make sure to finely crumble the feta so that you can evenly cover the whole pizza)

(Shown in the picture above)

My favorite little extra toppings:

1/4 cup pine nuts

1/4 cup dried craisins

Fresh or dried basil

Sprinkle with spices such as garlic, Italian blend spices, or cracked pepper

Other toppings I have tried on this recipe...

chopped banana peppers  

lots of fresh herbs

organic chicken sausages

Now, if you are on a dairy-free diet, I would encourage you to try raw goat dairy as an option over the other soy/almond/rice cheese options..... only because goat dairy has more enzymes in it to help digest, and if you can find a local farm that produces the goat cheese you may be able to find it raw, which means that the enzymes haven't been taken out, so it may be easier to consume as well. I do not eat convention dairy at all, but I will treat myself to goat dairy every now and then because I have seen positive results to adding it to the diet occasionally. It could be that you are very afraid to eat even goat dairy, but if you haven't experimented with it yet, then I urge you to at least try it. And then you will know if it is good for you or not.

Well, that is my little secret recipe for making the pizza craving go away. I have been making this kind a pizza for a few years now, and I have to say that it gets better the more you make it. I cannot eat traditional cow dairy without feeling too full and uncomfortable, so I still do goat dairy, and it actually makes me feel better and satisfied. There is goat mozzerella cheese out there as well if you want to experiment with that. I have found I like the feta because I like how it tastes and also with the pine nuts and craisins it has a nice flavor all together.

For local readers:

You can find both the goat cheese and the pizza mix at Harvest Health Grocery Stores. And you can find the pizza mixes also at Meijer. I have found that they are cheaper at Harvest Health, but it is nice to know that if I am at Meijer I could pick a mix up to have on hand. I have not found a good goat cheese option at Meijer, but if you don't want to have goat cheese, Meijer has a few options for organic cheeses.

This pizza could serve up to 4 people, or I like to serve two for dinner, and then have leftovers for my packed lunch the next day. Enjoy!