Simple Gluten-Free Pizza Crust, Yeast-Free

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


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”

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

Tuscan Root Vegetable Stew

Serves: 4 to 6
Preparation time: 10 minutes
Cook time: 30 minutes

3 tablespoons unrefined olive oil
3 to 4 cloves minced garlic
⅓ cup finely chopped leek or shallot
¼ cup sweet white cooking wine
2 cups chopped root veggies of your choice (rutabaga, carrot, and turnip; red
potato is nice as well)
4 cups (32 ounce) gluten-free vegetable or chicken broth (reserve 1½ cups)
2 15-ounce cans cannellini beans, drained, and rinsed
1½ tablespoons finely chopped fresh rosemary, or thyme, or half of each
¼ cup chopped Italian parsley
2 tablespoons apple cider vinegar
“Rosemary sea salt” to taste (see recipe below)
Fresh rosemary or thyme sprigs for garnish

Add the olive oil to a medium or large soup pot and heat to medium. Stir in garlic and let caramelize a bit, about 2 minutes. Add leek and cooking wine; let simmer 3 or 4 minutes. Add chopped root vegetables and 2½ cups of the broth. Cover and let simmer. In a blender or food processor, put half of the cannellini beans and the remaining 1½ cups broth along with the rosemary and/or thyme; blend until well-mixed. Add this to the stew, and continue to simmer 20 to 30 minutes until your veggies are the desired texture. About 5 minutes before serving add the remaining beans, parsley, and apple cider vinegar. Sprinkle rosemary sea salt on top to taste. Serve with a spring of fresh rosemary or thyme and a side of Sprouted Quinoa Flatbread. This is also paired nicely with some salty, hard cheese bits on top, such as Parmesan.

To make Rosemary Sea Salt:
Put one part chopped, fresh rosemary to 2 parts sea salt in a coffee grinder (used for grinding herbs). Pulse until rosemary is very finely chopped and well mixed with salt. You can store this for several weeks in a glass container or salt “pig.” Great addition to Italian dishes!

Hot Mustard Sauce

Would you like to know the secret to making the perfect Hot Mustard Sauce? This sauce is quick and simple to prepare, and adds fantastic flavor to any Asian dish. It pairs well with tofu, fried rice, and makes a great dipping sauce for Tiffany’s Garden Fresh Spring Rolls.

Preparation time: 2 minutes (then let sit for up to 30 minutes) | Serves 4 to 6

¼ cup Chinese style mustard powder
1/8 cup seasoned rice wine vinegar
1/8 cup water
¼ teaspoon turmeric
Optional 1 to 2 tablespoons jam (I like apricot)

Mix all of the ingredients in a small bowl until they are well blended. Let the sauce stand for about 30 minutes to let flavors fully develop and then Enjoy!

Ava-tillo Salsa

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!

Coconut Lime Noodle Soup

A fantastic recipe and a perfect dinner solution after a long day of hard work! This 15 minute recipe was inspired by a traditional Thai soup. And true to its culture, this is a simple recipe with few ingredients and yet abundant with flavor!

Preparation time: 5 minutes | Cook time: 10 minutes | Serves 2-4

Dry weight: 3-4 ounce thin, rice noodles, cook as directed
1, 14 or 15 ounce can of coconut milk
2 cups water
1/8 cup gluten/wheat free tamari
1⁄4 cup fresh lime juice
2 to 3 tablespoons agave syrup or honey
1, 15 ounce can of straw mushrooms or 2 cup chopped shitake mushrooms
1⁄2 cup sliced bamboo shoots
1⁄2 cup chopped cilantro

1. Cook the noodles as directed and set them aside.
2. Heat all the ingredients, except the cilantro, in a medium sized sauce-pan to
a simmer. Let the ingredients simmer for 8 to 10 minutes. Add the cilantro and then
turn off the heat.
3. Portion the noodles into bowls and pour the soup over the top. Serve hot with
chopsticks and a spoon! This is also excellent with chicken or shrimp and
with or without the noodles.

Cashew Coconut and Chocolate Truffle Power Balls

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

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

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


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!

Rosemary Yukon Gold Taters

If you cook them will they eat them? You bet! This recipe is so delicious, with its rich, buttery smooth finish; it’s a lovely and healthful way to incorporate veggies and fresh herbs into your diet. In this lesson you learn how to pick out good potatoes, the healing benefits of rosemary, and much more!

Rosemary Yukon Gold Tators

These tasty tators are a well-known Northwest crop. Their golden color contributes to the smooth way that they interact with your senses… like butter. Medicinally potatoes are used to neutralize body acids, and increase ones receptivity, nurturing, and compassionate nature (builds yin). Potato skins are VERY nourishing so be sure to eat the skin and all! Rosemary stimulates immune function, increases circulation, improves digestion, contains anti-inflammatory compounds, and is known to increase blood flow to the head and brain, improving concentration. In fact, in ancient Greece, students would place rosemary springs in their hair when studying for exams!

Preparation time: 5 minutes | Cook time: 45-50 minutes | Yields: 4-6 servings

• 1 ½ – 2 lb Yukon Gold potatoes (about 4 medium tators)
• 3 tablespoons olive oil
• 3-4 tablespoons fresh rosemary (dried is OK as well)
• 2 teaspoons sea salt
• 1 teaspoon pepper

1. Preheat the oven to 400 degrees.
2. Cut the potatoes in half lengthwise. Place them flat side down and cut in half lengthwise again. Make 4-5 horizontal cuts to create medium/large chunks of potato.
3. Place the potatoes in a 9×13 baking dish. Place the potatoes in the oven and roast for 25 to 30 minutes. Remove the potatoes from the oven and drizzle oil over the top. Add salt, pepper, and rosemary, then mix to coat and distribute the seasonings and herbs. Place the dish back into the oven and bake for another 20 minutes or so until the potatoes are tender and slightly browned. These are great with toasted
Parmesan cheese on top!