Tuesday, August 14, 2012

Raw Living Pizza Recipe

Easy versatile raw crust
Raw Living Pizza


Ingredients
1 cup flaxseed (essential for the right consistency)
2 cups of any other nuts or seeds
- I prefer almonds, walnuts, sunflower seeds, hemp seeds or buckwheat but you can use any type of seed/nut
- nuts do not have to be soaked
- buckwheat is the best sprouted
water to achieve desired consistency (about 1 cup)

Optional

1 tbs cold-preseed oil (any type – olive, flaxseed, hemp,…)
2-3 tbs spices (e.g. 'Italian style' basil, rosemary and thyme,...)
1 clove garlic
2 tbs minced onion
1 tbs nama shoyu / tamari / nutritional yeast
1 zucchini / carrot / stalk celery
3 tbs sesame seeds / chia seeds
3 tbs sprouts
1 tbs probiotic powder, green powder

Preparation
1. Process nuts and seeds in your Vitamix blender / food processor
2. Add the rest of the ingredients and process until smooth or slightly crumbly.

3. Let the dough sit for about one hour.
4. Roll the dough out to form crust using rollpin or your own hands (clean and dry, of course).
You can create one large pizza crust or a couple of small ones. Be creative with the sizes and shapes - circles, squares, triangles. Especially fun for visitors and parties.
5. Dehydrate on 105 degrees for 5-10 hours or so until completely dry.
Halfway through dehydrating flip the crusts over so that the air can circulate through more evenly.
If you make extra crusts, you can store them in your freezer and take them out whenever your taste buds demand some raw pizza treat!

Raw red tomato sauce


5 fresh tomatoes

5 sundried tomatoes (soaked)
1 cup pitted olives
2 pitted dates
1 tbs olive oil
2 tbs dried / 1 cup fresh spice (or more) - basil / oregano / thyme / cumin / sage / majoram / mint / parsley / chilli / pepper
1 clove garlic
1/6 onion
1 tbs raw apple cider vinegar

Rawzzarella cheese sauce


1 cup raw cashews
1 tbs nutritional yeast / white miso
1 tbs lemon juice

Raw pizza toppings


Spread with raw red sauce, rawzzarella sauce, raw pesto, raw hummus, or any other sauce and/or top with your fave pizza toppings, such as:

bell peppers - thin sliced
fresh tomatoes - thin sliced / cherry tomato halves
sun dried tomatoes
olives
spinach
sprouts
pineapple
fresh herbs (basil, oregano)
garlic and/or onion
mushrooms (I like to put them into a dehydrator for a couple of hours so they get 'golden' colour and the typical 'mushroomy' taste gets stronger)

For some ingredients (e.g. tomatoes) it is a good idea to pulse them in a blender or food processor for a second until chopped, but still kind of chunky.

You can either enjoy your raw pizza as is or dehydrate for extra 2 hours or so - so it appears more 'cooked'.

Recipe Inspiration by: Kristen's Raw.  Photo courtesy of Natural Zing.

Thursday, August 02, 2012

Raw Pesto Sauce with Kelp Noodles Recipe

Happy Birthday Chef Bliss!

The NZ team celebrated with a raw food feast in honor of our founder's birthday today!

One of our favorites was created by a member of our staff & was adapted from the book; Raw Food Made Easy For 1 or 2 People by Jennifer Cornbleet .

Raw Pesto Sauce

Raw Pesto Sauce Served on Kelp Noodles
Delicious simple raw Pesto sauce. This is one of the easiest, quickest recipes to make for an incredible tasting sauce. 

Ingredients:

•2 cups basil leaves (fresh); stems removed, tightly packed
1 handful of fresh spicy arugula
1/4 c raw olive oil
1 clove of garlic, crushed
1/2 tsp pink salt
1/4 cup raw pine nuts; may substitute with other raw nuts such as cashews, walnut, pecan, etc. 
kelp noodles

 Place the basil, olive oil, garlic and salt in a food processor fitted with the S blade, and process until the basil is chopped.

Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

Do not over process, you should still see flecks of pine nuts throughout. Store in a sealed container in the refrigerator. Pesto will keep for 5 days. Don't be afraid to get creative with it and add in whatever nuts & greens you may have on hand! The original recipe does not call for arugula but was thrown in last minute to make up for not having quite enough basil - and we loved the spiciness it added!

Pour over kelp noodles that have been soaking in water and sea salt overnight & serve. We served it on heirloom tomatoes & with fresh basil leaves from the Natural Zing farm.

Stock up on kelp noodles now & try a different variety of sauces every night! A case of kelp noodles is on sale for a limited time - Get them here .

Enjoy!