With an overabundance of local CSA vegetables I kind of made this up on a whim last week in an effort to use as many vegetables as I could. Let’s just say the accidental recipe was delicious! It was so delicious I thought I’d give it a second try, with some recipe worthy tweaks, and a presentation worth sharing with you all :)
Roasted Vegetable & Cornbread Pizza Crust
2 cups cornmeal
1 1/2 cups oat flour (or buckwheat, almond, etc.)
1 cup water
2 Tablespoons extra virgin cold pressed olive oil
2 teaspoons baking soda
1/4 teaspoon Himalayan Pink salt Topping
2 cups shredded raw cheddar cheese
2 handfuls of small tomatoes
1 red pepper
1 long green pepper
1 yellow button squash
handful of okra
1 head of garlic
2 sprigs of fresh basil
extra virgin cold pressed olive oil
Himalayan Pink salt
Mix all dry ingredients in a large mixing bowl. Add in wet ingredients, combine thoroughly, and roll out onto a parchment covered pizza pan. Bake at 350 degrees Fahrenheit for about 20 minutes. Keep oven at 350 degrees for roasting the vegetables.
Chop all vegetables and toss with olive oil and salt. Roast vegetables in a large cast iron skillet for an hour stirring every 20 minutes. Top cornbread crust with roasted vegetables and shredded cheese and bake for another 10 minutes. Enjoy!
Once again, I’m obsessed with buckwheat! Can’t get enough of it. This sweet crunchy cookie is a decadently rich version of a cooked favorite. Dehydrate a short time for a soft cookie and a long time for a more crispy cookie. This has been a childhood favorite of mine and I’m happy to say this recipe hit the spot!
Peanut Butter Cookies
2 cups buckwheat groats (soaked and dehydrated)
1 cup coconut sugar
1/2 cup peanut butter (just peanuts/peanuts and salt)
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon Celtic Sea salt
Grind 1 cup of buckwheat groats into a fine flour. In a food processor pulse remaining cup of buckwheat groats, coconut sugar, and salt until a coarse flour. Combine all ingredients in a mixing bowl. Roll into teaspoon sized balls and press twice using a fork. I found putting the fork into some coconut sugar between pressing prevented the dough from sticking to the fork. Dehydrate at 105 degrees Fahrenheit until crunchy. Enjoy!
It’s humid around here and I know it’s only the beginning.
With these summer days to come something cold and refreshing brings relief to the heat.
With a BIG thanks to my mom’s kombucha brewery
I have the privilege of strong fermented tea on a fairly regular basis.
These popsicles with a kick are the perfect cool down during this time of year.
[ scroll down for recipe ]
Bucha Berry Pops
3 cups* komucha
1/3 cup frozen berries
1/2 teaspoon vanilla
stevia extract to taste
Stir all ingredients in a glass jar and refrigerate for an hour. Pour through a nut milk bag (or any fine strainer) to separate out the berries and then pour into popsicle molds. Freeze. Enjoy!
*My popsicle molds hold 3 cups of liquid, so you can adjust this recipe to whatever the capacity is for the molds. To measure this just fill the molds with water and then pour the water into a liquid measuring cup (I used a 4 cup measuring cup :). This will show you how much liquid the molds will hold.