Category: Recipes

Kathleen Rea’s Sprouted Rice Pizza Crust

When my family went on a low carb high-fat diet I tried and tried to make a yummy pizza crust my kids would eat. I tried almond flour, coconut flour, eggs, cauliflower and never got the thumbs up from, my kids and husband. Undaunted I kept on trying with the faith that one day they would be picking the crumbs off their plates. After experimenting for two years, I came up with this sprouted rice pizza crust that is now a much-loved staple in our family.

Why Sprout?
Un-sprouted grains have an anti-growth enzyme in them that can make them hard to digests and less nutrient rich. Sprouting overrides the anti-growth enzyme and the grains’ growth process begins. This deactivation of the anti-growth enzymes leads to a more nutrient-dense grain (more vitamin C, folate, and minerals like iron and protein). As the root gets longer it “eats” up the carbohydrates in the grain resulting in a reduction in carbohydrates. Finally, it is believed that the soaking, sprouting and the rinsing involved might help reduce the pesticide or chemical load in non-organic grains.

Are There Any Risks involved in sprouting grains?
The moist environment involved spouting grains can also facilitate bacteria growth. So there can be a risk involved in eating raw sprouted grains. However, cooking sprouted grains will kill any potential bacteria.

Following these recommendations reduces the risk of this happening.

  • Rinse, rinse and rinse again! (We rinse our sprouting jars three times a day)
  • Use sprouting jars that have mesh lids so that the grains are not touching cloth.
  • Never eat if even just one grain in the jar is moldy (throw the whole jar out)


Kathleen Sprouted Rice Pizza Crust
Sprout Your Rice
Soak rice overnight in a sprouting jar. The drain and rinse 3 times a day for 2 two 4 days.

Sprouted Rice Pizza Crust Recipe
– 3 Eggs (or four egg yokes)

– 1/4 cup water  (you may need to add more water to ensure mixture moves well in your high-speed blender. Add water tablespoon by tablespoon until mixture start to blend well)

– 3 tablespoon oil (ghee or refined organic coconut oil that does not have a strong coconut taste)

– 1 teaspoon apple cider vinegar

– 1 large parsnip peeled and chopped up

– 2 1/2 heaping cups sprouted rice

– 1 tablespoon chia seeds

– 1/8 teaspoon Himalayan salt

– 1/2 teaspoon baking soda

Put liquids in first. Mix in high-performance blender (such as Blendtec) that will evenly blend the rice into the mix. Mix until mixture is smooth and there are no more rice kernels.

Please note, you may need to add more water to ensure mixture moves well in your high-speed blender. This will depend on how sprouted the rice is and how recently you rinsed the rice. Very sprouted rice is super easy to liquify and rice sprouted only a day is harder to liquify and will require more liquid to mix well. Also making sure the parsnip is in small chunks and pulsing the blender can help get things moving.

Place silicone baking sheets on your baking trays. Pour batter onto sheets. Spread into pizza crust shape and desired thinness (thin crust works best). Please note the silicone baking sheets are essential as they allow thin-crusted pizzas to be moved off of the baking trays easily, keeping the crust intact.

Bake in an oven at 350 degrees for 20 to 25 minutes until edges of pizza crust are crispy.

Add sauce and toppings and bake. You no longer need to bake on the silicone sheets as by this point the crust holds together well.

* Some coconut oils have a very coconutty taste to them which can add coconut taste to the crust that my family does not like. We use refined organic coconut oil which we find does NOT have a coconut taste to it. My favorite flavor in the pizza crust is to use Ghee. Butter just makes thing taste so good.

Sprouting jars                                                 Sprouting How To

               

         

Silicone baking sheets                                      Blendtec

Wide mason jar lids to make your own sprouting jars

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Almost Sugar Free Stevia Lemonade

I know it is a little late in the season for a lemonade recipe, but my stevia plants have grown like crazy this summer and I am in the process of figuring out what to do with them.

What is stevia?
Stevia is a plant that naturally grows in south america and southern untied states, where people have used the leaves to sweeten food for hundreds of years. It is a unique among herbs because it’s most valued for what it doesn’t do. It does not add calories.

Here is my Almost Sugar Free Stevia Lemonade recipe
– two or three lemons
– twenty fresh stevia leaves
– one to two tsp. sugar

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Mash up sugar and stevia leaves in mortar and pestle until you have created a paste. Mix with juice from two or three lemons. Add about four to six cups of water to taste.

“Why the little bit of sugar?” you may ask. I find it helps break up the stevia leaves into a paste and helps boost the flavour.

Yes, this recipe involves growing stevia in your garden as fresh stevia is not often sold in markets. So make a note for next spring when planting season begins.

The result is somewhat earthy in terms of taste, as stevia does tend to have an earthy flavour. My family including my four year old son Wyatt loves to drink Almost Sugar Free Stevia Lemonade.

For fun this summer Wyatt and I did Almost Sugar Free Stevia Lemonade market research which involved setting up an Almost Sugar Free Stevia Lemonade stand and asking for people’s feedback. About 80% of the people who tried said they liked it including lots of kids! This is good news to us parents trying to be conscientious about reducing sugar in our children’s diet.

Of note, is that I find fresh stevia tastes completely different then powered stevia. I actually can’t stand the taste of powdered stevia. So do not be turned off growing stevia because of the taste of the powdered version.

Do not be scared off stevia because of its controversial past. In the 1990s artificial sweetener companies, due to fear of competition from a natural product, lobbied against stevia and were able to get the FDA to say it was dangerous. Since then FDA has approved its use.

Read more about this at:
http://nutritionwonderland.com/2009/02/stevia-controversy/

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What will I do with my big stevia plant in the winter? I plan to make and freeze stevia paste in useable portions so we can enjoy its use all year long. Along with using stevia paste in lemonade, I also have used it in baking cookies and in popsicles.