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pancakes, pizza yields 1 large pizza Pinch of cayenne pepper 1 teaspoon garlic powder 2 teaspoons oregano ¼ cup oil 16 ounces tomato sauce TOMATO SAUCE per in the oil until slightly limp. Add the mushrooms and broccoli and mix well. for 90 minutes. Add the yeast mixture and oil to the dry ingredients and combine well. The dough will be loose. Let the dough rise begin to form, about 5 minutes. psyllium husk 7. Bake for an additional 10 mi
& more

yields 1 pizza yields 8–10 pancakes
CHEESY BROWN RICE PIZZA NUTRITIOUS AND DELICIOUS PANCAKES
Butter is high in vitamin A and doesn’t turn carcinogenic when heated, so it’s better to fry Serve these pancakes with Cashew Sour Cream (p. 241) or Apple Relish (p. 241), or drizzle with
in butter than in oil for dairy dishes. This recipe requires advance preparation, but makes honey. What a nutritious—and delicious—way to start your day!
a wonderfully nutritious main dish. The beauty is that you can enjoy a large slice guilt-
free and know that you are nourishing your body. 2 eggs 1. In a medium bowl, combine the eggs, sweetener, vanilla ex-
¼ cup agave nectar, honey, or sugar tract, and water.
CRUST TOPPING 1 stalk celery, diced 1 teaspoon vanilla extract 2. In a separate bowl, combine the flour, salt, baking soda, and
3 cups cooked brown rice 1 tablespoon butter 2 medium tomatoes, diced ¼ cup water arrowroot starch.
½ cup hulled sesame seeds 1 cup sliced mushrooms 1 teaspoon sea salt 1½ cups almond flour 3. Add the liquid mixture to the dry mixture and mix together
½ cup shredded cheese 1 onion, diced 1 cup shredded cheese ¼ teaspoon salt well.
1 zucchini, unpeeled ½ teaspoon baking soda 4. In a nonstick skillet, heat the oil or butter. Drop the batter by
and chopped 1 tablespoon arrowroot starch the tablespoon into the skillet and cook, flipping once, until
1 red, orange, or green bell 2 tablespoons oil or butter, for frying golden.
pepper, diced

yields 3 omelets
KALE VEGETABLE OMELET
1. To prepare the crust, preheat the oven to 375˚ F. Grease
a 12-inch pizza pie pan or cookie sheet. Have this omelet for breakfast, lunch, or dinner. This dish, full of vegetables and flavor, can
2. In a large bowl, combine the rice, sesame seeds, and stand on its own. Kale, a leafy green vegetable related to the cabbage, is an excellent source
cheese. of nutrients—vitamin A, beta-carotene, and calcium in particular. It’s also high in fiber,
3. Press the mixture into the greased pan. Bake until the which helps to create the bulk you need to feel full. Put simply, it’s one of the most nutritious
vegetables out there.
crust is golden, 20 minutes.
4. To prepare the topping, in a nonstick skillet, melt the 1 onion, diced 1. In a greased skillet, sauté the onion in the olive oil until trans-
butter. 3 tablespoons olive oil lucent.
5. Sauté the mushrooms, onion, zucchini, peppers, and 1 red bell pepper, diced 2. Add the red pepper and zucchini and continue sautéing un-
celery in the butter until soft, about 20 minutes. Add 1 zucchini, unpeeled and cubed til the vegetables are soft. Add the kale, sautéing only until
the tomatoes and salt, and sauté for an additional 10 3 large kale leaves, finely chopped wilted.
minutes. Dash of turmeric 3. Add the turmeric, salt, and pepper. Divide the vegetables into
6. Spread the sautéed vegetables over the baked crust Salt, to taste three parts and set aside.
and sprinkle with the shredded cheese. Bake until the Ground black pepper, to taste 4. In a small bowl, beat 3 eggs with a pinch of salt.
cheese is melted and sizzling, about 10 minutes. 9 eggs 5. Spread one part vegetables on the bottom of the frying pan.
Pour the beaten eggs over the vegetables and fry for several
minutes. Turn once. Repeat with the rest of the vegetables and
eggs.

94 HEALTHY EVER AFTER flatten and bake for 30 minutes. ie sheets. Press down each ball to balls and place on the lined cook- cookie sheets with baking paper. for 30 minutes. until a dough is formed. Let stand ple cider, oil, and honey by hand flours, baking soda mixture, ap- water. 4. Divide and roll the dough into 50 3. Preheat the oven to 350˚ F. Line 2 2. In a large bowl, combine the 1. Dissolve the baking soda in the 4 tablespoons honey 4 tablespoons

91

bananas (optional)

coconut sugar (see recipe note)

soaked overnight

soaked for 5 hours
yields 50 biscuits