Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Cauliflower Flatbread with Pesto

Thank you Christine Denney with Oaks at Ojai for creating this perfect substitution, if you crave carbs…I mean Italian like I do then this is brilliant and tasteful as well.  Yummo!

Cauliflower-flatbread-pesto-recipe-768x463

 

INGREDIENTS

Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt


DIRECTIONS

Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. Parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sauteed mushrooms and onions, etc and dusted with a bit of Parmesan or cheese of your choice.


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20 Smart Food Substitutes for Sensitive Stomachs

Swaps (1)With my recent diagnosis of food sensitivities, I have become an expert at finding less troublesome substitutes for some of my favorite things.  My boyfriend, Eric and I decided to do a food detox and eliminate all the foods I was testing sensitive to.  Not wanting to feel deprived we found some great recipes and by the end of the four weeks we were swapping less allergenic ingredients like pros….and felt better than we had in decades.  No kidding!

For us we decided to eliminate gluten, dairy, soy, nuts, corn, alcohol, coffee and egg.  We minimized grains and beans for good measure.  For a true detox, you have to read every single label because these problem foods are in almost everything and they appear in different forms such as food starches, oils, fillers and flavorings.  It is best to completely avoid most processed and prepared foods and condiments to ensure you are not keeping inflammation going by having small daily reactions to fillers.

One of the things that made this process easier was the finding of great substitutes.  In lieu of one thing we would use something else.  To help you with your detox journey, here is my compilation of some of the swaps we were able to make.  If you have great swap ideas be sure and send my way.

For the full list visit the full article HERE.