Archives for posts with tag: Pesto

When I found out that Tropical Traditions had a great recipe for a coconut flour-based pizza crust, I had to give it a whirl. So I did.

Unfortunately, my first experience with coconut flour pizza was kind of a bust, so the opportunity to redeem the dish was quite exciting.

My fiance and I give this dish two thumbs up. It’s not Dominos, or Caesars or Round Table. So don’t be expecting classic gluten-pizza taste and texture. However, the crust is flavorful with herbs and garlic, it holds up under the weight of pesto and toppings, and the edges get crispy. So I call that a success in the world of Paleo-Italian fusion cuisine.

Herbed Pizza Crust

3 eggs
1 clove garlic, crushed or minced
1 cup whole coconut milk
1/2 c. coconut flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil

  1. Preheat oven to 375 degrees.
  2. Beat eggs in a medium-sized bowl, mix in milk and garlic.
  3. Add remaining ingredients and beat into the milk mixture. The batter needs to be thin enough to spread but not watery.
  4. Spread onto a baking sheet lined with parchment paper ( NOT WAX PAPER!)
  5. Bake 12-20 mins. until bottom edges begin to brown.

    browning on the sides

  6. Remove crust from the oven and carefully turn over. Could be achieved by placing a cutting board, face down, over the crust and flipping. Put the flipped crust back on the baking sheet
  7. Cover with your sauce and toppings. Bake for 5 -10 mins depending on your topping choice.

Nutrition Facts for the Pizza Crust

I made ours with a sun-dried tomato pesto.

The Sauce

Not a lot of measurement in this pesto… just get out your food processor and add these ingredients to your taste:

garlic cloves
sun-dried tomatoes
olive oil
walnuts, pine nuts, or pumpkin seeds
parmesan cheese
sea salt

I think I like this type of crust with a sauce/spread like a pesto instead of a more watery pizza sauce.

Our toppings were:

italian sausage, red onion, raw shaved parmesan, mushrooms, and zucchini.

Fully Loaded

As this week of conscious Primal effort comes to a close, I have noticed that I am much more mindful of the food passing from my hand to my mouth. Eating clean, whole foods takes some thought, some self-control, and some preparation. I enjoy cooking but as I talk to others and step into their “food” universe, I realize that most people do not have the time, knowledge, or determination to stick with eating the Wild and Free way.

Today, I had the pleasure to cook with some fellow Crossfitters. The meal was simple, seasonal, and Paleo but I realize that no matter how simple the preparation or how beneficial the nutrients, people must make a choice to commit to their kitchen or they will succumb to the pressure of the microwave oatmeal, the taco bell drive thru, or the pita chips and hummus. The way that you eat is entirely up to you. No one can force you to buy organic, spend time in your kitchen, and experiment with recipes.

With that said, here’s another day of deliciousness.

9:30 am – coffee at Mr. Toot’s coffeehouse and a bowl of papaya, orange, coconut, and cashews

12 pm – As I walked out of the newly opened Staff of Life natural foods market, they handed me a dark chocolate heart… Okay! Off to Crossfit for the catch 22 workout:

22 Deadlifts (103 lbs. )

100 m Farmer’s walk

22 Dumbbell Squat and Press

100 m Farmer’s Walk

100 m Sprint

22 Chest to Bar Pullups

400 m Run

22 OH Squat (53 lbs.)

400 m Run

2:30 pm – Made some fresh almond milk from soaked almonds, coconut water, vanilla extract, and a spoonful of honey. A raw lunch: Zucchini noodles with a basil/artichoke pesto, sundried tomato pieces, and smoked oysters

6 pm – Began my paleo cooking consult.

Menu:

Winter Citrus and Avocado Salad

Grapefruit, Blood Orange, Arugula, Olive Oil, Avocado

Roasted Vegetables

Beets and Kabocha Squash

Chicken with Cilantro-Pistachio Pesto

Organic Chicken, Cilantro, Pistachios, Cardamom, Lemon, Olive Oil, Garlic, Pepper, Sea Salt

Chocolate Mousse with Cashew Cream

Dates, Avocado, Cocoa, Vanilla, Honey, Cashews

Successful evening of good instruction resulting in good food. Here’s the Pesto recipe…

Cilantro Pistachio Pesto

1 c. pistachios
2 c. cilantro leaves, packed
1 clove garlic, chopped
4 tsp. lemon juice
1 tsp. cardamom
3/4 c. olive oil
salt and pepper to taste

  1. In a food processor, blend all ingredients. Add salt and pepper to taste.