Quinoa Pizza Crust

Ingredients:

1 cup quinoa

1 tsp. salt

½ tsp. garlic salt

1 tsp. rosemary*

1 tsp. thyme*

½ cup water

¼ cup grapeseed oil or olive oil

*(You can season your crust however you like. Basil also makes a great crust.)

 

Directions:

Put quinoa in a large bowl and add water until the quinoa is covered. Soak anywhere from 3-8 hours. Once you are finished soaking your quinoa preheat your oven to 450. Drain the excess water (if any) out of your quinoa. Add all ingredients except the oil to your food processor (quinoa, salt, rosemary, thyme, and water) and blend until smooth. In a medium to large skillet coat the bottom with the ¼ cup of oil (The skillet will help make your pizza crust round). Add in your pizza crust batter and smooth it out so it reaches the edges of your skillet. Bake your batter at 450 for 10 minutes. After 10 minutes, flip pizza dough and bake another 10 minutes.

Remove skillet from oven. Add your desired toppings, return pizza to oven, and bake for approximately 5-7 minutes or until your cheese is melted.

Turkey Gravy Recipe

Turkey Gravy Recipe

Ingredients:

Reserved pan juices from turkey roasting pan

2 tablespoons sweet rice flour OR cornstarch**

Liquid: One or a combination of the following:

1/2 water OR milk OR white wine

Salt and pepper to taste

 

Preparation:

When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup or bowl. Use a spatula to scrape flavorful pan dripping into the cup or bowl. When the fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix cornstarch with 1/2 cup water or white wine. Stir until smooth and dissolved. Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.

Yield: About 2 cups of gravy

**Gradually sprinkle in more sweet rice flour if needed to get the amount of thickness you are looking for. If you are using cornstarch for thickening, add more by first whisking two tablespoons of cornstarch with 2 tablespoons of cold water. This is called making a “slurry” and will prevent the cornstarch from clumping when added to hot gravy. Gradually whisk in to gravy to desired thickness.

Pumpkin Cinnamon Cheesecake

Pumpkin Cinnamon Cheesecake

Ingredients:
1 medium pie pumpkin, acorn squash or butternut squash (2 Cups cooked)
1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
½ cup agave nectar
1 tablespoon  vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon sea salt

 

Preheat oven to 350. Fill the bottom of a baking dish with about 1/4 inches of water. Cut the pumpkin in half and remove the seeds. Place face down in the baking dish and roast for 45-55 minutes until the pumpkin is soft. Allow the pumpkin to cool and scrap the flesh into a bowl. Measure out 2 cups. In a food processor,  combine the 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave nectar, vanilla, and lemon juice and process until smooth, about 1-2 minutes. Next add the cinnamon and salt, make sure to mix in well. Pour the batter into a 9-inch tart pan and bake at 350° for 45-50 minutes, until firm. Remove from oven let cool and enjoy.

Serves 8