Beet Pesto

Beet Pesto Pizza with Goat Cheese and Arugula

Beet Pesto Pizza with Goat Cheese and Arugula

When most people think of pizza sauce it is tomato based, but for those who have an intolerance or sensitivity to Nightshades, tomato sauce is off limits.  That slice of pizza could cause a tremendous amount of discomfort to include symptoms such as heartburn/acid reflux, joint pain, bloating, intestinal distress, malaise, headaches, etc.  This recipe for beet pesto is an option for those who can not tolerate nightshades.  There are three options for preparing the beets; buying prepared organic beets (Love Beets is a brand that comes cooked and ready to use), roasting or boiling (I opted to boil my organic beets since I needed the beet juice for another recipe).  I also washed and chopped up the beet greens and incorporated some into our salad, the remainder was used the following night in our sautéed mixed greens.  This Pesto can be used as a dip or leftovers can be tossed on your favorite gluten or grain free pasta.

I wish I could be more precise with the measurements, but it’s going to depend on the ingredients you are using.  Start with the lesser amounts and add slowly until you reach your desired consistency/flavor.

Ingredients:

2 Cups Organic Red Beets (cooked, peeled and roughly chopped)

1 to 3 Cloves of Garlic (peeled and roughly chopped)

3/4 to 1 Cup Parmesan Cheese (grated)

1/2 to 3/4 Cup Olive Oil (I used a combination of Avocado Oil and Olive Oil)

Juice from 1 Large Organic Lemon (should yield 2 to 3 Tablespoons)

1 teaspoon Sea Salt (or more to taste)

Freshly Ground Black Pepper (to taste)

Directions:

Wash the beets well to remove the dirt, I use a small kitchen scrub brush.

Cut the beets in half (or quarters) place in a pot covering the beets with cold water.

When the water comes to a boil reduce the heat and cook beets until tender.

Remove the beets with a slotted spoon or by piercing with a fork.

Place the beets in a bowl until they are cool enough that you can remove the outer skin.

Roughly chop the peeled beets and place into a blender or food processor.

Add the garlic, parmesan, lemon juice, sea salt and pepper; blend/pulse until combined.

Begin adding the olive oil in a steady stream until you have a smooth paste.

NOTE:  If the pesto is too thick, add a small amount of lemon juice or water to thin.

 

Appetizers, Condiments, Recipes

Grain Free Zucchini and Plantain Bread

Grain Free Zucchini Plantain Bread

 

A nutrient dense moist bread (or muffin) that is free of grains, refined sugars, and casein; but definitely not short on flavor.  The diced green plantain softens while baking, and provides a resistant starch/prebiotic to this bread which is a great way to feed our microbiome.  Plantains are also a great source of Vitamin A (which aids in the health of our mucosal lining), Vitamin B6, Vitamin C, Fiber, Calcium, Magnesium, Potassium and Phosphorus.

Ingredients:

3 Cups Blanched Almond Flour
1 Tablespoon Organic Ground Cinnamon
3 teaspoons Organic Ground Ginger
1 teaspoon Organic Ground Nutmeg
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Sea Salt
1 teaspoon nutmeg
6 Pastured Eggs
1/4 Cup Unsweetened Applesauce
1/2 Cup Maple Syrup (more if you like it sweeter)
1 Medium Sized Green Plantain (peeled and diced)
2 Cups Organic Zucchini, Shredded

Directions:

Preheat oven to 350 degrees.

Prepare 9×5 loaf pan (and small pan or muffin tin) by greasing with coconut oil.

Grate the Zucchini and squeeze out as much liquid as possible in a tea towel or paper towels.

Peel and dice the Green Plantain in small pieces, it will soften while baking, but it will appear as chunks in the bread.  The larger the pieces the larger the plantain chunks in the finished product.

Combine the dry ingredients in a medium bowl.

Place the wet ingredients in the bowl of a stand mixer, beat on medium for 1-2 minutes until combined.

Add the grated zucchini and diced plantain, beating just until the ingredients are incorporated.

Slowly add the dry ingredients with the mixer on low speed until the dry mixture has combined with the wet ingredients.

Spoon the batter into a 9×5 loaf pan, remaining batter can be used to make a small loaf or muffins.

Bake for 35 minutes and test the bread by using a toothpick inserted in the center of the loaf.  The toothpick should come out clean when fully baked.

Continue baking if crumbs are on the toothpick checking in 5 minute increments.

Muffins should be checked after 20 minutes baking time.

Breads, Crackers and Muffins, Breakfast, Recipes, Sweets and Treats, Uncategorized

Grain Free Coffee Cake with Pecan Crumble Topping

Grain Free Coffee Cake with Pecan Crumble Topping

Grain Free Coffee Cake with Pecan Crumble Topping

 

A simple yet nutrient dense grain free coffee cake that won’t crumble.  Serve for breakfast, pack in a lunch box, or have as an afternoon snack.  This coffee cake freezes well, if you have leftovers.

Ingredients:

Coffee Cake

1 Cup Blanched Almond Flour
½ Cup Coconut Flour
¼ Cup Hemp Hearts
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Sea Salt
4 large Pastured Eggs
½ Cup Milk of Choice (I used full fat coconut milk)
¼ Cup Melted Pastured Butter or Coconut Oil
¼ Cup Maple Syrup
¼ Cup Coconut or Palm Sugar
1 Tablespoon Vanilla Extract
1 teaspoon Organic Ground Ginger
2 teaspoons Organic Ground Cinnamon

Crumb Topping

1 ¼ Cups “crispy” Pecans, finely chopped (See NOTE below)
1 Tablespoon Organic Ground Cinnamon
1 teaspoon Organic Ground Ginger
¼ Cup Melted Butter or Coconut Oil
2 Tablespoons Maple Syrup or Coconut Nectar
1 to 2 Tablespoons Coconut Sugar

NOTE:  “crispy” refers to raw nuts that are soaked to remove the phytic acid which makes them easier to digest.  The nuts are then dried in a dehydrator or oven set at the lowest temperature.

Directions:

Preheat oven to 350° F.

Grease a 9 inch round or 8×8 square cake pan (I used coconut oil)

Combine the crumb topping ingredients in a small bowl, set aside (keep at room temperature).

In a large mixing bowl combine the dry ingredients with a fork or whisk:  almond and coconut flours, hemp hearts, coconut or palm sugar, baking powder, baking soda, ground ginger, ground cinnamon, and sea salt.

In a small bowl, use a fork to beat the eggs, then add the milk, maple syrup, vanilla extract, and melted butter or melted coconut oil. Use your fork to gently beat the liquid ingredients until they are combined.

Add the egg mixture to the dry ingredients.

Using an electric hand mixer beat until the mixture is well combined.

If the mixture seems too thick to spread, add milk a little at a time.

Spoon the mixture into your prepared pan and spread it evenly.

Sprinkle the topping over the cake (I use my hands and go from the outside to the center in a clockwise motion).

Bake for approximately 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool in the pan for 5 to 10 minutes before slicing and serving.

Breakfast, Recipes