The great thing about this “challenge” is that you can mix and match to your own liking, time and needs. The meals are all plantbased, alkalizing, nutritious, yummy and easy to prepare. Today’s Cauliflower Pizza does take a bit more effort BUT it is so worth it! I promise …
I have topped mine with ovenbaked pumpkin, baby spinach, thyme and avocado but this could also have been a tomato sauce, or the tomato salsa we made on Day 1, fresh basil, caramelized purple onions and olives. A pesto and some vegan cheese would also be deliscious. The combinations are endless once you ‘ve got your cauliflower glutenfree base ready! The dough can be baked in a regular oven or in a dehydrator.
Ingredients for a 10 inch pizza base are,
1 medium head of cauliflower, about 500 grams / slightly over 1 pound when cleaned
1 cup of buckwheat, quinoa or brown rice flour ( mine was sprouted and dehydrated )
2 Tbsp. chia seeds plus 8 Tbsp. of water, mixed and left to thicken for about 15 minutes so it will form a gel-like substance
1 Tbsp. tamari or Braggs Aminos
1/2 to 1 tsp. pink or sea salt to taste
1 cup mashed, ovenbaked pumpkin
a few cloves of garlic. I prefer ovenbaked, to taste
1 Tsp. olive oil
pink salt to taste
1/2 avocado thinly sliced
2 Tbsp. fresh thyme leaves
handful of baby spinach or small dandelion leaves
Cut the cauliflower in florets, place it into a foodprocessor and process until it becomes a fine puree. Press all the excess water out throug a fine sieve or cheesecloth. Don’t skip this part! Mix the pulp in a bowl with the flour, oil, tamari, salt and the chia gel. It should not be too runny and you should be able to spread it out with the back of a wet spoon or hand on a greased baking sheat or greased parchment paper. Bake for 25 to 30 minutes on 375F until golden. Now is the time to add your toppings, you can place it back in the oven for 5 to 10 minutes or enjoy it with raw add-ons. This base also makes a great flat bread to use for sandwiches or wraps.
When using a dehydrator, set it on 110F, and allow it to dry for 8 to 12 hours.
Mash the ingredients for the puree and season to taste. Spread it on the base. I popped it back in the oven for 5 minutes to heat it through and then added my avocado, herbs and green leaves to keep those fresh and raw. A sprinkle of extra virgin olive oil works great on top.
Greens & Fruits Salad
A salad for breakfast could sound a little strange but this combo of lots of green leaves, fresh fruit, cinnamon and honey is just wonderful, light and easy on the digestion.
The ingredients for one large salad are,
2 hands of puslane, baby spinach or green leaves of your choice
3 inch cucumber, sliced
1/2 apple, sliced thinly
1 or 2 prunes, apricots or a few slices of pear
1 Tbsp. lime juice
a drizzle of raw honey, optional, or another liquid sweetener of your choice
cinnamon, lowers bloodsugar
Arrange the green leaves on a plate, top with slices cucumber, apple, pear, apricots or prunes, lime juice and drizzle with honey and sprinkle with cinnamon. The greens add chlorophyl, nutrients and alkalize the body.
This is one easy recipe, the only question is … to dip or to scooooop?!
Ingredients for 1 bowl,
1 large carrot, grated
1 medium sweet potato or a piece of pumpkin, grated
1/2 cup of cooked white beans, optional, adds protein, the dip can also be made without, beans make it more substantial
1/2 inch fresh ginger, grated
1/2 cup orange juice
2 Tbsp. lemon juice
1/4 cup chopped fresh dill
pink or sea salt to taste
Add the grated carrot and sweet potato or pumpkin, orange and lemon juice, grated ginger in a small pan and cook on a slow heat until the juice has evaporated. Add the soft veggies and the beans to a small blender, foodprocessor or just mash with a fork until creamy. Add the chopped dill and season to taste.
Dip or scoop, deliscious on wraps or as a dressing.