Blog Archives

Gluten Free Pizza Base with Cauliflower

27/4/2015

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PIZZA BASE

florets from 1 cauliflower
3/4 cup almond flour
1 tablespoon dried oregano
sea salt and freshly ground black pepper
3 organic eggs, beaten

METHOD

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture and place in a mixing bowl. Add the almond meal, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.
Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Depending on preference, you could make 2 small bases or one large. We find the small bases work better and cook more evenly.
Pre-bake for 25 minutes or until golden. Meanwhile, prepare the super green basil pesto. Remove the crust from the oven. Cover it with pesto sauce, halved tomatoes & parmesan cheese and put it back in the oven for 5-10 more minutes. Take it out the oven and top with fresh basil, arugula & a squeeze of lemon juice.

SUPER GREEN PESTO

1 cup activated nuts of your choice
1 bunch of basil
Juice of 1 lemon
1 clove of garlic, crushed
pinch of sea salt
1/4 cup good quality olive oil
1 tablespoon Food Matters Superfood Greens

METHOD

In a food processor, place your nuts and process them until they are roughly chopped, add basil, lemon juice, garlic, superfood greens & garlic. Pulse a few times until blended well. Slowly add the 1/4 cup of olive oil while food processor is running.
Blend until creamy and pesto comes together, add a pinch of salt and pulse a few times.

We topped our with this tasty green pesto, fresh tomatoes and greens but you can use any of your favorite pizza toppings!!

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Moroccan Lentil Salad

21/4/2015

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Time to create: 45 minutes; Serves six

1 1/2 cups whole wheat couscous, cooked according to package directions
1 cup dried green lentils, sorted and rinsed
1/2 teaspoon fine sea salt
3 medium-size carrots, peeled, grated
2 cups loosely packed chopped kale
1/2 cup toasted pistachios or almonds, chopped
1/2 cup dried Turkish apricots, chopped
1/4 cup Kalamata olives, pitted, chopped
1 tablespoon Ras el Hanout (Moroccan spice blend)

Dressing:

1/3 cup extra-virgin olive oil
1/3 cup fresh-squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 small shallot, minced

Morrocan Spice Blend

YIELD: Makes about 3 tablespoons

Ingredients

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Preparation In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

To cook the lentils and couscous: Place the lentils in a medium pot, add the salt, and cover with 2 inches of water. Bring to a boil over high heat then turn the heat to low, cover, and simmer until tender but not mushy, about 25 to 30 minutes. Drain and set aside to cool. Cook the couscous in a separate pot according to package directions. Fluff and set aside to cool.

To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, maple syrup and shallot. Set aside.

To assemble the salad: Place the carrots, kale, nuts, apricots, olives and Ras el Hanout in a large salad bowl. Add the cooked couscous and lentils and toss until evenly combined. Add the dressing and toss again. Taste and, if needed, add a sprinkle of salt and pepper and another drizzle of olive oil. Cover the salad and place in the fridge to chill for at least 30 minutes or until ready to serve.

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