Naraya Cooking Health Recipe

Ingredients

Dough:

• Bob's Red Mill Gluten Free Pizza Crust Whole Grain Mix
• 1 1/2 cup warm water
• 2 flax eggs (2 tablespoons flax seed meal & 6 tablespoons water, mix and let set for 10 min)
• 2 tablespoons extra virgin olive oil
• Yeast packet, included in pizza mix
• fresh herbs or spices, optional (I didn't use any this time but it would be nice to spice it up with something)

Pizza topping:

• marinara sauce or any pizza sauce of choice 
• 1/2 cup pineapple
• 1-2 jalapeno
• small handful mushrooms
• 1/2 bell pepper, I used orange
• 4-5 grape tomatoes, quartered
• 1/2 small red onion
• 1 scallion
• 5-6 big leaves of basil, chopped

Directions

Prepare and cook pizza dough according to package, layer with pizza topping when called for. I cooked mine on a cookie sheet lined with parchment paper.

Try adding a little Almond Parmesan topping if you want to add a bit of cheesiness. It's really easy to make and a great pantry staple!

oh my goodness gracious holy cats. the first step to recovery is admitting you have a problem. i have already done the hardest part. buuuut... I JUST CAN'T STOP EATING KALE CHIPS!

i could have a worse addiction though; like... almost any other substance actually. kale chips are uber healthy. you know how good kale is for you, and when you dehydrate it - you concentrate all it's incredible life-giving nutrition. just make sure to have them with a big glass of water, because obviously you're also taking out the H20 when you "DE-hydrate".

we bought beautiful kale from the farmer's market on saturday just for kale chips. ain't it perdy?
(the answer is yes.)


the sauce for these is mega good. i used liquid smoke so they taste like barbeque chips. get ready to have garlic breath too - it's totally worth it. as usual, over half of them were devoured (or should i say inhaled) by time they were actually done... like i said: i have a problem.

cheesy barbeque kale chips: makes a huge bowl, but only serves one :)

dressing:
2 cups walnuts
1/2 cup nutritional yeast
2 tablespoons mustard
2 tablespoons agave syrup (or 1/2 cup dates)
1 tablespoon apple cider vinegar
3 tablespoons tamari
2-4 garlic cloves
1 tablespoon liquid smoke
1 teaspoon each of chili flakes, paprika, salt & pepper
1/2 cup water

chips:
3 big bunches of organic, local kale!

to make the dressing, blend all the ingredients until smooth. tear up the kale leaves (leaving the stems out) and throw them all in a giant bowl with the dressing. massage in with your hands until each leaf is covered. i eat so many just like this. it's like the greatest salad ever. BUT YOU MUST RESIST. now put them on dehydrator trays and dehydrate for 1-3 hours until they're dry and crispy. you'll have to check on them. you can also use your oven at it's lowest temperature and put them on baking sheets.


i'm always listening to music when i write my posts and - as i should be - in love with whatever song from my library is playing. which is why i HAVE to share it with you. hence, my links to songs lately. i think i'm gonna make that a habit. here's some police and modeselektor.

chocolate coffee face mask: makes enough for one face... aaaand a snack

2 tablespoons freshly, finely ground organic coffee
2 tablespoons cacao/cocoa powder
water/fresh almond milk, as needed

mix the coffee and cacao together and add water until it's a good face mask consistency. you want it sticky but easy to spread. smear all that goodness onto your gorgeous face and gobble up the leftovers in the bowl! yum! i don't even like coffee... let it stay on for around 15 or 20 minutes. rinse it off gently with warm water.

P.S. this is a lovely song that i am obsessed with currently. you'll probably think it's weird but i hope you like.

Ingredients

• 1 cup quinoa, rinsed 
• 1 1/2 cups vegetable broth or water
• 1 corn off the cob
• 1 8 oz. package mushrooms, sliced
• 2 carrots, peeled and diced
• 3 scallions, thinly sliced (green and white parts)
• 1 small zucchini, diced
• 1 cup shredded cabbage
• 1/2 cup bell pepper, diced...red, orange or yellow
• 1/2 cup basil, chopped, optional
• 1 tablespoon sesame oil
• 3 tablespoons tamari, Bragg's Liquid Amino's or soy sauce
• 1 tablespoon garlic powder
• salt & pepper to taste
• Sriracha hot sauce, red pepper flakes or dash of cayenne pepper, to taste

Rinse your quinoa in a fine mesh sieve under cool running water. In medium sauce pan combine quinoa with 1 1/2 cups water or vegetable broth, bring to a boil, simmer covered for 15 minutes. Once done remove cover and let set for another 15 minutes to soak up the excess water. Fluff with a fork and set aside.

In wok or large skillet, heat oil over medium high, add vegetables and stir fry for 1 minute or so. Add tamari, garlic powder and other seasonings to taste. Cook for another 3 - 4 minutes stirring occasionally, use a lid if needed to help soften the vegetables a bit. Add in quinoa, turn heat to high, cook another 3 - 5 minutes stirring constantly adding a drizzle of oil if mixture seems too dry.

• 1 tomato, sliced
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/2 cucumber, sliced
• sprouts or leafy greens (or both would be great too)
• hummus, to spread (veganiase would be great too)
• 4 slices your favorite bread (I used a sprouted whole wheat bread)
• mineral salt & cracked pepper, to taste

don't have too much to say today... except that i'm seriously excited about the hastiness with which my gojis are growing. the plant wasn't supposed to produce anything for at least a year - and yet look at those lovely little berries! hopefully the weather will stay hot enough, LONG enough this year for them to ripen; so i can eventually devour them like the mad beast i proudly am.

Ingredients