Thoughts of a thinker.

healthypinkie:

Veggie Pizza

Ingredients for Honey Wheat Dough:

1 cup whole wheat flour 

1/4 cups all purpose flour 

1/2 cup warm water  

1/3 Tbsp honey 

1 tsp yeast

1 Tbsp olive oil  

3/4 tsp salt

Process:

In a small bowl, combine warm water, yeast and honey. Let sit for 5 minutes. Add olive oil and salt to the mixture. Add 1/2 cup whole wheat flour. Stir and keep adding whole wheat flour by 1/4 cup and then add all purpose flour (if needed) until it is unable to be stirred with a spoon and has a dough consistency. On a floured surface, kneed the dough for 5 minutes and until it is soft and not sticky. Place in a bowl sprayed with non stick cooking spray and cover the bowl with a paper towel. Wait 45-60 minutes for the dough to rise. Spray a round pizza pan with non stick spray and turn your dough into a circle to fit. Top with your favorite toppings. I chose 1/4 cup of an organic pizza sauce, 1/2 cup of lowfat mozzarella cheese (can choose vegan cheese if youre a vegan or omit the cheese), and some broccoli, mushrooms and baby tomatoes cut into small slices. Preheat oven to 450 degrees F and bake for 12-15 minutes. This can form about a 10 in pizza and can be cut into 8 small slices to serve 6-8 people. ENJOY!

(via thegymhamster)

taylornietsche:

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pinkofbundy:

lol.

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ravenspyre:

Freedom?  What’s that….

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jambeauty098280:

Truth

THIS IS A PROBLEM!! So said and so true. 

yummyrawfood:

Raw Pizza with Buckwheat Crust

Buckwheat Crust

• 1 cup buckwheat, sprouted

• 1/4 cup olive oil

• 1/2 cup walnuts, soaked 6 hours, drained

• 3 carrots, diced very fine

• 1 teaspoon Italian spices

1.  Sprout buckwheat: Soak 1 cup buckwheat in water overnight. Drain (the water will be slimy so drain and rinse a couple of times).  Rinse 3 times a day until little tails sprout. Use when tails are the same length as the seed. This will take 1-2 days.

2. Place buckwheat and olive oil in the food process and pulse until a mash is achieved.

3.  Add walnuts and pulse until well blended.

4.  Add carrots and italian spices, blend well.

5.  Form into 6, 4-inch squares on a non-stick dehydrator sheet. Dehydrate at 140 for 45 minutes. Turn down heat to 115 and dehydrate until the tops are dry. Remove from non-stick sheet to screen and continue to dehydrate until mostly dry. You want these a little soft, not brittle.

Marinated Mushrooms and Onions

• 1 cup mushrooms, sliced

• 1 cup onions, sliced thin

• 1/4 cup olive oil

• 1/4 cup Nama Shoyu

• 2 tablespoons maple syrup

1.  Toss together mushroons and onions. Place in glass container.

2. Whisk together, olive oil, Nama Shoyu and maple syrup.

3. Pour over mushroom, onion mix. Stir to coat. Place in refrigerator for at least 4 hours to marinate.

4.  Remove mixture, drain. Place on non-stick dehydrator sheets and dehydrate at 115 for 4-5 hours.

Marinara Sauce

• 1 clove garlic

• 1 cup sun-dried tomatoes, softened

• 1/4 cup olive oil

• 1/2 lemon, juice from

• 1/4 cup raisins, soaked

• 1/2 cup soaking water from raisins

• 1 teaspoon italian spices

1.  With food processor running, drop garlic in and chop fine.

2.  Add remaining ingredients. Process until smooth.

Spinach Walnut Pesto

• 2 cloves garlic

• 3 cups spinach

• 1/3 cup olive oil

• 1/2 cup walnuts, soaked, drained and dried

• 1/2 lemon, juice from

1.  With food processor running, drop in garlic.

2.  Add remaining ingredients and process until a paste is formed.

Cashew Cheese:

• 3/4 cups cashews, soaked overnight, drained
• 1 teaspoon lemon juice
• pinch Himalayan Salt and pepper

1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.

Assembly

Place crust on plate. Spread a layer of the marinara sauce, then a layer of the spinach walnut pesto, some of the cashew cheese, the mushroom onion mixture and then top with more cheese and onions.

Serves 6-8 A little goes a long way!

Thanks so much for sharing!!! Looks yummy. 

jambeauty098280:

Face of an angel!

So adorable!!

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fightwinconquer:

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