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Simple Gluten-Free Pizza Crust, Yeast-Free

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Serves 2 to 4
Preparation time 10 minutes
Cook time 20 to 25 minutes

Crust:

2 eggs or egg substitute
2 tablespoons unrefined oil
1 tablespoon honey or agave syrup
1¼ cups tapioca flour (starch), plus some extra for kneading the dough
¼ cup almond meal or other gluten-free flour (OR you can just use more tapioca flour)
¾ teaspoon sea salt
1 teaspoon garlic powder
1½ teaspoons dried oregano or Italian seasoning
Optional: 1 teaspoon xanthan gum
Olive oil for brushing

Preheat the oven to 400º. Whisk together egg, oil, and honey or agave syrup in small bowl. Mix together the rest of the ingredients in a medium bowl. Add the dry ingredients to the wet. Combine the ingredients as well as possible with spoon or fork – it will be quite sticky. Put about 1/8 cup of tapioca flour on a clean surface. Pull everything out of the bowl and make a dough ball. Knead the dough on the tapioca-dusted surface until it stops sticking to your hands (3 to 5 minutes). Roll the dough out into a circle; you can either use a rolling pin or your hands to press it out until it is the thinness you desire. I like to make two smaller rounds for two different pizzas! Transfer this circle to a baking sheet. Brush the round with a bit of olive oil, prick it in a couple of places with a fork, and place it in a 400º F oven for 15 minutes or until slightly golden on the top. Remove from the oven and add the sauce or pesto and toppings of your choosing. Place back into the hot oven and bake another 5 to 10 minutes until it’s all nice and bubbly. Let cool for 5 minutes and serve.

Dairy Free “Cheese”

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Yields 2 cups “cheese”
Preparation time: 5 minutes
Contains soy

2 to 3 cloves garlic
1 pound soft tofu (press out water)
3 tablespoons unrefined olive oil
3 tablespoons ume plum vinegar
4 tablespoons nutritional yeast
¼ teaspoon sea salt
Optional 3 tablespoons fresh basil or rosemary

In a food processor, mince the garlic. Add tofu, olive oil, vinegar, yeast, and salt. Process until smooth and creamy. Taste and add more salt or garlic if desired. Add optional fresh herbs and pulse until they are well combined. This tofu “cheese” works great in the gluten-free lasagna recipe or in the calzones. To create dairy-free pizza, I suggest trying some of the dairy free “cheese” blocks that are available in PCC. Some are made of soy and others with almond or rice. You can grate them just like regular cheese. Many of my patients that are dairy-sensitive are able to tolerate goat cheese. It actually digests much more easily than cow dairy. Consider this as an alternative when making recipes that call for cheese.

Recipe adapted from Jean Duane, Alternative Cook LLC

Simple Gluten-Free, Yeast-Free Calzone Crust

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Preparation time 10 minutes
Cook time 20 to 25 minutes
Serves 2 to 4 (makes 2 full-meal calzones)

Crust:
2 eggs or egg substitute
2 tablespoons unrefined oil
1 tablespoon honey or agave syrup
1¼ cups tapioca flour (starch) plus some extra for kneading dough
¼ cup almond meal or other gluten-free flour
¾ teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon garlic powder
1½ teaspoons dried oregano or Italian seasoning
Olive oil for brushing

Filling:
1 cup any combination of fresh veggies, cooked beans, or cooked meats
½ cup marinara or pesto sauce
½ cup your choice of cheese, or non-dairy “cheese”

Preheat oven to 375º. Whisk together egg, oil, and honey or agave syrup in a small bowl. Mix together the rest of the ingredients in a medium bowl. Add the dry ingredients to the wet. Combine as well as possible with a spoon or a fork – it will be quite sticky. Put about 1/8 cup of tapioca flour on a clean surface. Pull everything out of the bowl and make a dough ball. Knead the dough on the tapioca-dusted surface until it stops sticking to your hands (3 to 5 minutes). For smaller calzones, separate the dough into 4 balls; for larger ones, make 2 balls. Roll dough out into a circle; you can either use a rolling pin or your hands to press it out until it is about 1/8-inch thick.

ADDING FILLING:
Transfer this circle to a baking sheet. In the center of the lower third of the circle add the following:
-For smaller circles, use ¼ cup of any combination of fresh veggies, cooked beans, or cooked meats, ⅛ cup marinara or pesto, ⅛ cup of goat cheese, Italian cheeses, ricotta cheese, or dairy free “cheese” options.
-For larger circles double the above amounts.

Once the filling has been placed, fold the dough over towards the front tip so that it comes just over the top of the filling. Bring the exposed portion of the bottom piece up and fold over the top piece, using your fingers to press down, creating a seal. Brush with a bit of olive oil, prick the top in a couple of places with a fork, and place in a 375º F oven for 20 to 25 minutes until golden brown on top. Let cool 5 minutes and serve.

GF Calzone Crust, continued

Other options:

1. Pizza Crust: This dough makes a great pizza crust. Just roll it out nice and thin, crimp edges, prick several places with a fork, and bake in a 400º F oven on a pizza stone or baking sheet for 12 to 15 minutes, until slightly browned. Remove, add toppings, and bake an additional 8 to 10 minutes until bubbly.

2. Crackers: Flatten the dough to the thickness of a tortilla. Place on a baking sheet and brush with oil or butter. Cut into bite sized pieces and bake 20 minutes, until slightly browned and crisp. Let cool and store in an airtight container. Get creative with seasonings!

3. Soup Bowl: You can press this dough into ¼-inch thick layer over ovenproof bowls. Bake at 400º F for 25 minutes, or until golden. Remove from bowl and pour in soup of your choice! Idea adapted from “Gluten Free for Dummies,” by Danna Korn.

Gluten-Free Yeasted Calzone

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I love calzones, and I spent quite a bit of time, and wasted a lot of flour, trying to create a gluten-free version that would stay together and taste good. The xanthan gum is a must, and this mixture of flours creates a nice flavor.

Serves 4
Preparation time: 30 minutes
Cook time: 20 to 25 minutes

Crust:
1½ cups warm water (110º F to 115º F)
2 tablespoons sugar, honey, or agave syrup
1 packet dry, active yeast (2¼ teaspoons)
1½ teaspoons sea salt
3 tablespoons olive oil
4 cups Tif’s GF baking mix, consisting of 2 cups brown rice flour, 2 cups tapioca, 2 teaspoons xanthan gum
Extra olive oil and gluten-free flour for kneading

Filling:
1 cup chopped red onion
1 cup sliced mushrooms
1 cup chopped red bell pepper
3 or 4 garlic cloves finely chopped
1 teaspoon sea salt
1 tablespoons crushed red chili flakes
2 tablespoons dried parsley and/or Italian seasoning
1 cup ricotta cheese
1 cup grated Italian cheese
1 cup GF marinara sauce (I like Amy’s brand)

Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until the yeast and sugar are dissolved. Let it sit to allow the mixture to “mature” for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy “head” on the surface of the mixture. Add the salt and the olive oil and stir again to combine the ingredients. Add 1 cup of Gluten-free flour mix and whisk in until dissolved. Mix in the second cup of flour and xanthan gum. Add the third cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough. Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Knead dough for about 5 to 8 minutes. You may need to add olive oil during this process.
You’ll know you’ve done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball.

ADDING FILLING:
Transfer this circle to a baking sheet. In the center of the lower third of the circle add the following:
-For smaller circles, use ¼ cup of any combination of fresh veggies, cooked beans, or cooked meats, ⅛ cup marinara or pesto, ⅛ cup of goat cheese, Italian cheeses, ricotta cheese, or dairy free “cheese” options.
-For larger circles double the above amounts.

Once the filling has been placed, fold the dough over towards the front tip so that it comes just over the top of the filling. Bring the exposed portion of the bottom piece up and fold over the top piece, using your fingers to press down, creating a seal. Brush with a bit of olive oil, prick the top in a couple of places with a fork, and place in a 375º F oven for 20 to 25 minutes until golden brown on top. Let cool 5 minutes and serve.

Bake at 400º F for 20 to 25 minutes. Cool and eat!

Ava-tillo Salsa

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This sassy salsa is a treat for your belly and your eyes! With a variety of fresh, delicious veggies it is quite a colorful delight! In the upcoming video clip, Tiffany shares with you some time-saving tips on how to chop the veggies and offers you her unique perspective on the healing benefits and energetic qualities of the ingredients.

1 cup chopped tomatillos
1 cup chopped red bell pepper or tomato (or both)
1/2 cup grated carrots
1/2 cup chopped cilantro
1/8 to 1/4 cup lime juice (1 large, juicy lime)
1 to 1½ jalapeno or Serrano pepper, seeded (seed to it make less spicy) and finely chopped
1/4 to 1/2 teaspoon sea salt
1/2 teaspoon finely ground pepper
1 ripe avocado cut into chunks

1. Put the first 7 ingredients into a medium mixing bowl and stir to mix well. Add the avocado chunks and stir easily so that the avocado does not get mushed.
2. Eat with gluten free chips or use as a fun, colorful, and oh so tasty topping on anything you like!

Olive Oil Poached Salmon

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Poaching salmon is one of the easiest (and quickest!) ways to prepare salmon. Using this method helps the salmon retain all of its moisture. Learn how to make this recipe so you can benefit from the amazingly nutrient dense salmon.

Wild salmon is truly a “super food!” It is loaded with goodness, low in calories and saturated fat, high in protein, and high in important Omega 3 essential fatty acids. The omega 3’s have a broad array of benefits to the heart, helping to prevent erratic heart rhythms, makes blood less likely to clot in the arteries, improve the ratio of “good” to “bad” cholesterol, and prevent cholesterol from being damaged. Salmon has been shown to prevent and control high blood pressure, protect against stroke, reduce the risk of arrhythmias, lower lipids, prevent clotting in the arteries, improve insulin response, improve blood flow, reduce Macular degeneration, fend off dry eyes, protect against sunburn, improve concentration and decrease age related cognitive decline, AND decrease depression. As if that wasn’t enough, the omega 3’s in salmon can act as anti-inflammatory substances in the body (which is helpful in combating a good portion of the diseases that affect us today), and it is a good source of B vitamins…plus it tastes AMAZING!!! This way of preparing salmon seals in the moisture and it does not absorb the oil. To date, this is my favorite way to prepare salmon. By the way, the method works great for other types of fish too.

Preparation time: 5 minutes | Cook Time: 10 to 12 minutes | Serves 2

1⁄2 to 3⁄4 pound wild salmon
1⁄4 to 1⁄2 cup unrefined olive oil (enough to come up about half way on the
sides of the fish)
1⁄4 teaspoon white pepper
1⁄4 to 1⁄2 teaspoon sea salt
Optional parsley for color

Place the oil in a small skillet and heat it on low. Once the oil is hot, place the fish skin side down in the center of the skillet(make sure that the fish is not wet or oil will splatter). Cover and simmer on low for 10 minutes. Check the center of the thickest part of the fish. If the flesh has turned color then you know it is done. Remove the salmon from the heat quickly to cease the cooking process. The best way to do this is with a slotted spatula, so that the oil drains off. Sprinkle with white pepper and salt, and maybe a bit of parsley for color. So simple, so fabulous!

Honey Miso Steamed Salmon

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Wait until you see this dish! In this lesson you’ll learn how to steam salmon and the tricks to keeping it smooth, tender, and moist. I can’t wait for you to try it!

The honey adds depth to the sweetness of the fish. The flavor is velvety sweet and a little savory. Delicious and SO easy to make!

Preparation time: 5 minutes | Cook Time: 10 to 12 minutes | Serves 2

½ to ¾ pound wild salmon
½ teaspoon gluten free miso
1½ tablespoon honey
1 tablespoon Gomasio (this can be found in the ethnic section of many grocery stores, but you can also use plain sesame seeds)
Sea salt to taste
Optional parsley for color

Use a steamer or a pot with a steamer insert. Put several inches of water in the bottom of the pot and bring it to a boil. Place a large lettuce leaf, greens leaf, or cabbage leaf on the steamer basket and then place the salmon filet on top with the skin side down. Cover and steam for 10 minutes (more time may be needed for thicker cuts). Check the center of the thickest part of the fish; if the flesh has turned color then you know that it is done. Remove the pot from the heat to quickly cease the cooking process. Mix the miso and the honey in a small bowl and then spread the mixture over the top of the fish. Sprinkle with Gomasio, and maybe a bit of parsley for color.

Cashew Coconut and Chocolate Truffle Power Balls

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These little guys make for wonderful desserts, perfect for hikes, and a great pick-me-up snack. In this lesson you’ll learn what makes these treats oh-so-delicious and several ways you can change them up. You also get to learn all about nuts, how to best pick them out, and why they make for a happy heart.

Cashew Coconut OR Chocolate Truffle Power Balls

These little guys are packed with flavor and energy. If you would like to serve them as dessert then you might choose to leave the protein powder out. I like to have the protein powder in them for a more balanced snack when I hike or travel. The brown rice is optional, it adds more substance to the balls and cuts down on the sweetness. It is nice to have recipes for desserts and snacks that utilize the inherent sweetness in fruits rather than adding refined sugar.

Yields 16 to 18, 1-inch balls | Preparation time: 10 minutes

2/3 cup pitted, fresh dates, packed (you may need to add more if the balls do not hold together)
2/3 cup cashew pieces (I prefer the roasted, salted variety) OR hazelnuts
1/4 teaspoon sea salt (leave out if you use salted nuts)
1/4 teaspoon ground cinnamon (I typically use cinnamon only with the chocolate truffle balls)
1/4 cup shredded coconut OR 1/4 cup unsweetened cacao powder
Optional: ¼ cup protein powder

In a food processor, pulse the dates, nuts (either cashews or hazelnuts), salt, cinnamon and either ¼ cup cacao OR ¼ cup shredded coconut until the ingredients are well mixed with little bits of nuts visible. If you would like to add rice or protein powder, do so at the same time as the dates and nuts. Roll into small balls about ¾ to 1 inch in diameter. If they are not holding together, add more dates. If you like, you may roll the balls in either shredded coconut or cacao powder to coat the outside. Serve these as dessert “truffles” or put into a hard container with a lid for travel or hiking. They also freeze well in baggies.

Southwest Salad

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A salad’s a salad, right? Wrong! There are many secrets to turn a mundane salad into a festive delight! In this lesson you’ll learn how to make a vibrant southwest salad that is wonderful as is, or can be dressed up with other creative options.

Preparation time: 10 minutes | Cook time: 20 to 30 minutes (to cook rice) | Yields 4 to 5 cups

3/4 cup brown rice (uncooked)
1 cup corn
1 cup black beans
2-4 oz can Hatch Green chili (or any type of green chili, OR 1 finely chopped jalapeno, OR ½ chopped green bell pepper for a “mild” version).
1/2 cup each: grated carrots, cilantro, celery, and your favorite salsa
1/4 cup pine nuts
1/8 to 1/4 cup lime juice
2 tablespoons unrefined olive oil
1 teaspoon ground cumin
1/2 to 1 teaspoon sea salt to taste

Cook the rice as directed ( the rice cooks quicker in a rice cooker). Let the rice cool.

In a large mixing bowl put the corn, black beans, chili (and its juice), carrots, cilantro, celery, salsa, and pine nuts together and stir to mix.

Mix the lime juice, olive oil, salt, and cumin together and then pour it over the salad.

Add the rice, mix well, and serve!

Wild Baby Greens Salad with Raspberry Vinaigrette and Candied Walnuts

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While spring and summer are typically the best time of the year to enjoy salads, I just can’t help but enjoy this salad as long as I can get my hands on some fresh baby greens. It is so delicious! And so healthy! Learn how to make this tasty dressing and how to candy your own walnuts with healthy ingredients.

This salad tastes like spring in your mouth! I just love it! This recipe also includes a quick and easy way to “candy” walnuts. Walnuts are great for the brain, they can decrease inflammation in the body, and they can increase immune function. They are also used in Chinese medicine to “enrich sperm” and support the kidneys and adrenals.

Preparation Time: 5 minutes | Cook Time: 5 to 8 minutes | Yields: 4 servings

6 cups mixed baby greens
1 cup raw walnut halves
½ teaspoon sea salt
1/8 cup dark agave syrup

Vinaigrette:

½ cup raspberries (fresh or frozen and thawed are fine)
2 to 3 tablespoons unrefined olive oil
1 tablespoon balsamic vinegar
1 to 2 tablespoons raspberry balsamic vinegar (if this is unavailable, just use regular balsamic)
Optional: 1 to 3 tablespoons agave or maple syrup (this will make the dressing less
tart if you prefer it that way)

1. Put the raspberries and vinegar in the blender and blend on high; add in the olive oil while the blender is on and let it blend another 30 seconds to one minute, until everything is smooth.
2. Put the clean greens either in mixing bowl or on separate serving plates.
3. Heat the walnuts in a small skillet over med/low heat. Stir every minute or so and
cook until toasted and fragrant, but not burned (5 or so minutes). Add salt and then
the agave syrup.
4. Stir the walnut mixture and then turn off the heat. Continue to stir until the nuts are “candied.”
5. Pour the dressing over the greens and then top with the walnuts. They are nice served
warm on top of the cool salad. Try this with sliced or grated apple. I have also
enjoyed this salad with a bit of feta cheese on top. Mmmmm!