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Polenta Pizza CrustPolenta Pizza Crust

I got up early this morning to make the polenta for our pizza crust.  This is the crust after i cooked the polenta (i.e. corn grits), oiled the pizza stone and the cookie sheet, poured the polenta onto the oiled surfaces, smoothed the polenta down, and covered with plastic wrap.  Now it will set up in the fridge until I cook it in a 350 oven for 20 minutes.  After that I will put on the toppings and warm again before we eat it.  Max and I experimented with different toppings this weekend and came up with our favorite mix.  We will have pizza sauce, roasted red/orange peppers, carmelized onions, and spinach for our toppings.  

My kids grew up on the BED for about 6 years when Max and I remained about 80% faithful to BED.  It started for health reasons for Eli and Cheyanna and continued for me and Max.  One thing we were always hungry for was a good pizza.  We were thinking “outside of the box” when we came up with the idea of using corn grits for a crust. in 1998.  We had never heard of this before and have experimented over the years with it.  Now I can find polenta pizza recipes on the internet.  Seems that others had to think outside of the box too.  I have even made this crust and then cut the crust into long pieces to come up with a “noodle” for lasagne.  Don’t get me wrong, my kids never ever never preferred this to “real” pizza, but it got us by.  Now they giggle and eat it, but still eat “real” pizza with their friends.  

For you in the Vital Health – Body Ecology group, I will see you tonight at 5:30.  For you reading this not in the class, thank you for joining us on the blog and hope you are doing well.

Yours in the journey to health and healing,

kevyn

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Here is the salad dressing I used on Tuesday evening on our salad.  You can add any herbs/seasonings that appeal to you.  In the past I have added parsley, cilantro, mint, and basil.  Try anything you like.  Sometimes I substitute part of the olive oil for some flaxseed oil.  The flaxseed  oil gives some Omega 3 support and digestive support.  As long as the total oil adds up to this ratio – or close.  This is more of an “art” than a “science” – so be artistic!

Ingredients 

1 Tablespoon Juice of a Lemon

1/2 teaspoon of Sea Salt

1 teaspoon Xylitol (or a drop of stevia)

1/3 Cup of Olive Oil

(1 clove of chopped garlic and any other herb/seasoning you want)

Whisk the lemon, salt, xylitol, garlic, and seasoning in a bowl.  Slowly whisk in olive oil in a thin stream.  If you want a creamier version, you can blend all of this in a food processor or a blender, but still put the oil in with a small gradual stream as it blends.  It will keep in a jar in the fridge.

THAT’S IT – it is really that easy and sooooo tasty!

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Thank you all for coming last night.  Here is the recipe for the butternut squash soup.  Remember, you can substitute the butternut squash for any other vegetable.  I think cauliflower, asparagus, and broccoli are especially good.  Feel free to experiement with other seasonings than thyme and orange peel.  The Red Pepper Puree is optional.  The soup is great on it’s own.
BUTTERNUT SQUASH SOUP WITH RED PEPPER PUREE
from Epicurious.com

ingredients

  • 2 tablespoons olive oil
  • 2 1/4 cups chopped onions
  • 4 garlic cloves, minced
  • 1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
  • 5 1/2 cups (or more) vegetable broth
  • 3 teaspoons chopped fresh thyme
  • 1/2 teaspoon grated orange peel

preparation

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)

Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

 

RED PEPPER PUREE

  • 1 cup coarsely chopped drained roasted red peppers from jar(or roast your own)
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, chopped 
  • 1/4 teaspoon dried crushed red pepper

preparation

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

 

HAPPY BON APETITIN’

 

KEVYN

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