- 1/2 cup warm water
- 2 1/4 teaspoon instant yeast ( one packet)
- 1/2 Tablespoon raw honey or sugar
- 1 egg
- 1/2 teaspoon sea salt
- 2 cups Rorie’s spelt flour (not spelt dough mix) white whole wheat flour can be substituted
- Olive Oil for oiling counter
- Store bought or homemade pizza sauce to taste
- Shredded cheese of choice to taste
- Veggie toppings of choice
Preheat oven to 400 F Combine the water yeast and sugar/honey and let it proof for 5 minutes. Add the egg, salt and 1 and a half cups flour, reserve the 2 tbsp to add after mixing. Mix the dough first by spoon. The dough will be sticky. Dust the additional 2 tablespoon of flour on the dough. Then kneed the dough until it becomes a nice ball of dough. Dust the top of the dough with a little flour, then cover and let it rise for 15 minutes. Oil your surface and your hands. The dough can be used as one larger pie 2 medium pizzas or 3 personal pies. Shape dough into a ball/balls then roll out each the dough to desired thickness ( it does puff up so not too thick) Place each rolled out pizza on a baking sheet lined with parchment paper. Top with desired amount of sauce, cheese and or toppings. Bake on 400 for 15-20 minutes depending on the thickness and size of your pie. Let it cool before slicing.
- 1 medium spaghetti squash
- 1 medium onion
- 2 cubes
- 1 small (6-ounce) box shiitake mushrooms and baby bella mushrooms, thinly sliced
- 3 cups washed fresh baby spinach
- 1/2 teaspoon Himalayan Salt or sea salt
- black pepper, to taste
- 5 eggs
- 1 cup cheddar cheese (optional)
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside. Cut spaghetti squash in half lengthwise and scoop out the seeds. Bake face-down on the cookie sheet for 35 minutes; add five more minutes for a larger squash and five less for a smaller one. Remove from oven. Leave squash face down for five more minutes. After five minutes, flip over and allow to cool completely before stringing. These steps ensure that you will get crispy individual strands out of your squash. To string, hold the squash over a plate or bowl and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti. Sauté the onion until golden. Add frozen garlic, mushrooms and sauté. Once the mushrooms are cooked through, add spinach and allow to cook until slightly wilted. Transfer to a mixing bowl. Add stringed spaghetti squash. Season vegetables with salt and pepper. Add eggs and cheese if using and mix well. Pour mixture into a nine- or 10-inch round pan for a larger casserole. Bake at 375 degrees for about 35 minutes or until very brown on top. Rewarm uncovered or enjoy at room temperature. Variation: Omit the cheese and enjoy this as a kugel side for any meat or fish meal.
- 2 bags frozen prechecked asparagus
- 3 Tbsp mustard
- 1 Tbsp honey
- 1 cup shelled pistachio nuts crushed
- 1 cup grated Parmesan cheese*
- 1 cup red grape tomatoes
- 1 cup yellow grape tomatoes
- 3 cubes frozen garlic
- 1 cube frozen Basil
- 1 cube frozen parsley
- 1 cube frozen dill (adjust herbs to taste)
- 1/2 tsp sea salt
- 1 1/2 Tbsp olive oil
- 1 small onion
- 2 celery stalks
- ½ red peppers (optional)
- 1 medium celery root, cubed and riced
- 1 tbsp. coconut aminos or tamari sauce
- Salt and pepper to taste
- 8 large Portobello mushrooms
- 1 tbsp. balsamic vinegar
- 1 tbsp. orange juice
- 1/4 cup olive oil
- 1 tsp. garlic salt
- ½ tsp. rosemary
To prepare the mushrooms, wash well and remove stems. Marinate in Balsamic Marinade for 1 hour to overnight. To prepare the stuffing, chop onion into very small pieces and sauté until golden. Add chopped celery and peppers and sauté until vegetables begin to soften but are still firm. Preheat oven to 375°F. Bake Portobello mushrooms for 30 minutes; they will give off liquid and shrink considerably. Allow to cool and spill off liquid. In the bowl of a food processor fitted with the S blade, process the celery root cubes until consistency resembles rice. Line a cookie sheet with parchment paper and spray with oil. Lay the celery root rice on the cookie sheet and bake for 20-25 minutes. (Mushrooms and cauliflower may be baked simultaneously.) Combine the sautéed vegetables with the celery root rice. Add coconut aminos or tamari sauce and salt and pepper to taste Stuff mushrooms with vegetable mixture. Top with cheese to taste, if using, and re-bake for 10 minutes to melt the cheese.
- 1 head fresh cauliflower
- Olive or avocado oil
- Garlic salt, to taste
- 1 cup cheddar cheese
Soak, wash, and check the cauliflower. Chop it into small, half-inch chunks that resemble macaroni. Generously spray cauliflower with olive or avocado oil using an Evo sprayer, or use 1-2 Tbsp. of oil to coat it instead. Season with garlic salt to taste. Bake covered at 375°F for 1 hour. Uncover. Add cheddar cheese and mix. Bake uncovered for an additional 10-12 minutes or until cheese is melted. Yum!