Tuesday, February 15, 2011
Grind 2 cups of flaxseed in a seed grinder or dry Vita-mix container. In a blender, put the following ingredients. Blend well.
1 cup water
1 large onion, chopped
1 tsp. Celtic Sea Salt
3 stalks celery
4 cloves garlic
2 tomatoes, medium
Pour liquid mixture over ground flaxseed, mix well. Spread on dehydrating sheets with a spatula. Divide into desired shape. a 4"x4" is a nice size or mini circles. Dehydrate only until dry but not crispy; turn over and continue to dehydrate. It takes about 4-6 hours at 105 degrees.
Blend the following ingredients with 1 cup water.
2 cups cashews or almonds
1/2 cup sun-dried tomatoes
1 medium tomato
1/2 cup raisins
2 tbsp. fresh squeezed lemon juice
2 tbsp. cold-pressed olive oil
1 tbsp. onion granules
2-3 tbsp. fresh basil or 1 tsp. dried
1 tbsp. Celtic Sea Salt
1 clove garlic
You may need to add a small amount of water to make it the consistency of almond butter.
Spread pizza topping on squares or crust. Garnish with chopped veggies of your choice. I used marinated leeks. Just slice them thinly and drizzle some fresh lemon juice and a very small amount of cold-pressed olive oil and sea salt over them and let them marinate for at least an hour or overnight in the refrigerator. They make a wonderfully gourmet pizza topping! Other suggestions: Marinated mushrooms, grated butternut squash, diced tomatoes, chopped onion, sliced raw olives, or any other favorite pizza toppings.
Mary Ann's Home Kitchen by Mary Ann Jones