Monday, January 26, 2015

Seasonal Eating and your HEALTHY Raw Vegan Pizza

Seasonal Eating

Dad's Garden 

Imagine a vegetable garden in the dead of winter. Then imagine the same garden on a sunny, summer day. How different the garden is during these two seasons of the year! Yet, today it is so easy for us to forget about the seasons when we eat.
Originally, people had no choice but to eat foods only when they were in season. But now, modern food propagation methods and a fast and economical worldwide distribution of food make the same foods available all year round. You can buy many types of food from a supermarket irrespective of seasonal availability, and grocery store shelves look much the same in December as they do in July.
However, life always comes full circle and now, once again, we are moving back to the old approach of following the seasons. Seasonal foods are a way of reconnecting with the cycle that nature intended for us. Raw foods, the healthiest wholesome foods provided by nature, are seasonal. And when food is in season, it has more flavour and is more economical to buy. 

Add some live nuts and seeds to your life and reap amazing health benefits. 

'Allow Food to be your Medicine, medicine to be your food!'

LSA (Linseeds, Sunflower Seeds and Almonds)

LSA help to cleanse and detoxify the liver. The liver is the cleanser and filter of the bloodstream,
it regulates fat metabolism and makes HDL cholesterol (good cholesterol), which carries the LDL
(bad cholesterol) back to the liver for elimination. One to two tablespoons of LSA per day added to breakfast cereal, yogurt or smoothies will increase that food's nutrient value significantly. Alternatively, sprinkle LSA on salads and fruit. 


Top this delicious raw pizza recipe with sun-dried tomatoes and fresh basil leaves for the perfect night in
Who says you can’t indulge in the  ‘take-away night’ every now and then without falling off the health wagon? You can – except, it technically isn’t take-away. This raw pizza – which is just as satisfying, by the way – means you can have all the tasty goodness of a pizza without any of the processed junk that comes with it. The dish – taken from Nicky Arthur’s The Power of Living Raw – is the perfect meal to whip up for a bunch of friends to enjoy on a night in.
Serves 4
For the crust
1 cup (4 oz/115 g) LSA meal (mixed ground linseeds, sunflower seeds and almonds
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried mixed herbs
2 cups (8 oz/225 g) yellow squash, chopped
1 cup (4 oz/115 g) walnuts, soaked for 1 hour in water
2 tsp Himalayan pink salt or Celtic sea salt
2 tbsp olive oil
1 tbsp lemon juice
1⁄2 shallot, chopped
2 tsp nutritional (savoury) yeast
For the cashew nut cream
1 cup (4 oz/115 g) cashew nuts, soaked in filtered water for 1–2 hours
Juice of 1 lemon
1⁄4 tsp Himalayan pink salt or Celtic sea salt
1 tsp maple syrup or raw honey
1 tbsp olive oil
1⁄4 cup (2 fl oz/60 ml) filtered water
For the tomato sauce
1 cup (5 oz/150 g) tomatoes
1 cup (5 oz/150 g) sun-dried tomatoes, soaked in water for 20 minutes
1⁄4 tsp dried basil
1⁄4 tsp Himalayan pink salt or Celtic sea salt
1 tsp oregano
For the macadamia mozzarella topping
1 cup (4 oz/115 g) macadamia nuts, soaked for 1 hour in water
3⁄4 tsp lemon zest
1 tbsp lemon juice
1 tbsp chia seeds mixed with 1 cup (8 fl oz/250 ml) water 1⁄4 shallot
1⁄4 garlic clove
1⁄4 tsp Himalayan pink salt or Celtic sea salt
1⁄4 teaspoon cayenne pepper
1. To make the crust, mix the LSA meal, oregano, basil and mixed herbs in a bowl. Set aside.
2. Turn the dehydrator to 145°C/290°F. Process the remaining ingredients until smooth in the bowl of a blender or processor.
3. Add the processed ingredients to the LSA and herb ingredients and stir well. Turn out onto a baking sheet lined with baking paper, press out to a 1⁄4 in (0.5 cm) thick pizza base. Arrange on Teflex paper.
4. Decrease the dehydrator temperature to 115°C/240°F and dehydrate for 45 minutes to 1 hour. Alternatively, bake in the oven for 30 minutes at 115°C/240°F.
5. To make the cashew nut cream, bend all the ingredients in the bowl of a food processor for 5 minutes, or until smooth and creamy.
6. To make the tomato sauce, blend all the ingredients in the bowl of a processor or blender until smooth and creamy.
7. To make the macadamia mozzarella topping, pulse all the ingredients in the bowl of a blender until the consistency of fine breadcrumbs.
8. Spread the cashew nut cream over the pizza crust then top tomato sauce and macadamia mozzarella.
Blessings xx