Cauliflower Pizza Crust

Let's face it, life without a little pizza now and then is just plain sad. So for those of us who don't do grains and/or dairy, this recipe is a tasty and nutrient dense alternative. Give it a try by topping it with your favorite sauce and goodies and enjoy, guilt free!

Ingredients:

Directions:

  1. Preheat your oven to 400F.
  2. "Rice" the cauliflower by pulsing it in a food processor into a fine rice-like or course meal texture.
  3. Add the riced cauliflower to a large saucepan and add just enough water to barely cover the cauliflower. Bring the water to a simmer and cook for about 3-4 minutes.
  4. Drain the cauliflower using a fine mesh strainer and then transfer it to a large piece of double layered cheesecloth. Wrap it tightly in the cheesecloth and wring it out to release as much liquid as possible. This will help prevent a soggy pizza crust.
  5. Add dried, riced cauliflower to a mixing bowl and add the beaten egg, ground flax, optional dairy-free cream cheese (here's the one I like: http://www.kite-hill.com/our-foods/cream-cheese-style-spread/), oregano and sea salt and mix until thoroughly combined.
  6. Line a sheet pan or pizza stone with parchment paper (don't skip this!). Roll your dough into a ball and using the heel of your hand or a rolling pin, press onto the parchment to form a 1/4"-1/3" thick circle.
  7. Bake at 400F for about 35 minutes or until crust is golden brown.
  8. Remove crust from oven and add desired sauce and toppings, then bake for 8-10 more minutes or until toppings are heated through. Watch the crust and if it starts to get too brown, cover your pizza with foil to prevent burning, and next time, remove it from the oven sooner before adding your toppings.
  9. Serve and enjoy!

Basic Slow Cooker Bone Broth

Bone broth is a wonderfully healing food and is both inexpensive and easy to make. It contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals.

The gelatin found in bone broth attracts and holds liquids, including digestive juices, thereby “healing and sealing your gut” and supporting proper digestion. Not only is bone broth great for digestion, it also inhibits cold and flu viruses, and contains anti-inflammatory amino acids such as glycine, proline, and arginine.

Some other benefits of bone broth include healthier hair, skin, nails and bones, reduced joint pain, and even improved sleep.

Ingredients:

  • 2 lbs (900 grams) or more of pasture raised, grass-fed, organic beef bones
  • 1 medium Carrot, peeled and roughly chopped
  • *1 medium onion, chopped
  • 1 celery rib, chopped
  • *3-5 garlic cloves, peeled and roughly chopped
  • 1 tbsp (14.8 ml) apple cider vinegar
  • Sea salt & black pepper to taste

Directions:

  1. Roast the bones at 400 degrees for one hour
  2. Place the bones in a large slow cooker (should fill up about  ¾ of the slow cooker)
  3. Peel and cut the vegetables and garlic
  4. Fill the slow cooker with filtered water, just enough to cover the bones.
  5. Season with a generous amount of sea salt
  6. Add 1-2 Tbsp of apple cider vinegar
  7. Set the slow cooker on low and cook for 18-24 hours
  8. Strain the broth through a strainer lined with cheesecloth and cool.
  9. Broth should gelatinize and have a layer of fat on top when cool
  10. Use the fat for sautéing vegetables if you like or just skim it off and discard it.
  11. Drink broth on its own, use it as a soup base, a braising liquid, or add it to sautéed veggies for extra flavor & nutrition.

* If you have IBS or are following a low FODMAP diet, omit the onion and garlic.