Live Pizza Crust (yield 1 crust) (food processor)
1 ½ cups sprouted buckwheat groats
1 clove garlic
Celtic sea salt, spices, and herbs to taste – i.e. italian seasoning, garlic powder, onion powder, basil, parsley, oregano
2/3 cup flax seeds, soaked 1 hr.
1/4 cup cold-pressed olive oil
2/3 cup carrot pulp
Combine all ingredients in food processor and process for 1 minute, scraping bowl once. Spread onto a solid dehydrator sheet using an offset spatula. Dehydrate at 105 degrees ~5-6 hours or until top is dry. Transfer to a mesh dehydrating sheet and dehydrate for another 5-6 hours until dry. Top with ¾-1cup Mac Cream, ~½ cup Bar B’Que sauce, and veggies of choice. Veggie examples: diced green onions, cauliflower pulsed in food processor w/#5 blade, butternut squash w/fine shredding disk in food processor, diced red pepper, zucchini (cut in half lengthwise) and sliced in food processor, sliced cherry tomatoes, sliced olives, basil chiffonade. (Flax Crackers can also be used as pizza crust)
Sprouting Buckwheat Groats
Place 1 cup raw organic buckwheat groat seeds into a bowl or sprouter. Add 2-3 times as much cool, purified water. Swish seeds around to ensure even water contact for all. Allow seeds to soak overnight. Drain off the soak water. Rinse thoroughly with cool, purified water. Groats create very starchy water; it’s very thick! They won’t sprout well unless rinsed well, so rinse until the water runs clear. Drain thoroughly. You can add to your sprouter at this time or simply put the sprouts in a colander and cover with a tea towel. Set out of direct sunlight at room temperature (70 degrees is optimal - if it’s too cold they won’t sprout). Rinse and drain again in 4-8 hours. Groats will have 1/8-1/4 inch tails.
1 cup raw groats yields approximately 1 ½ cups sprouted groats.
Mac Cream (yield 2 cups) (food processor or blender)
1 cup raw macadamia nuts - soaked, drained, and rinsed (purified water)
1/2 cup fresh-squeezed lemon juice
1 Tbsp. chopped garlic
1 cup raw cashews - soaked, drained, and rinsed (purified water)
1 ½ tsp. Celtic sea salt (to taste)
¼ -½ cup purified water if needed
Blend until creamy.
Bar B’Que Sauce (yield 1 ¼ cups) (blender)
1 cup tomatoes – de-seeded and coarse chopped
½ cup sundried tomatoes (packed in oil) – chopped
¾ tsp. minced jalapeño
½ cup dates pitted (soak if needed)
1 tsp. Celtic sea salt
¼ cup chopped onion
½ tsp. minced garlic
4 fresh de-stemmed basil leaves
Combine all ingredients except sundried tomatoes and dates. Blend until smooth or leave chunky (your preference) Add sundried tomatoes and dates and blend until smooth or leave chunky.
From: www.bellavegan.com by Charmaine Vierra