Raw Pizza with cooked sprouted chickpea crust

Posted on December 17th, 2010

One of my all-time favorite foods is pizza. If I had to only eat one food for the rest of my life, I admit – it would be pizza. One of my favorite raw food dishes is also pizza…go figure! I’ve tried many a different raw crusts, but haven’t found any I truly liked. The other day, I stumbled across this recipe for a sprouted chickpea flat bread and decided I had to try it out. Although it wasn’t raw it was still very nutritious because of the sprouted chickpeas. It seemed like it would make an excellent pizza crust. Below is a picture of the sprouted and pealed chickpeas. It probably took about 1.5 hours to shell 2 cups worth, which made one 10″ flat bread.

Sprouted Chickpeas

Sprouted and pealed chickpeas

The recipe for the bread was pretty simple, but I don’t know that I will ever make it again. It was very time intensive. The bread was okay as is, but lacked flavor. If I ever did make this again I would season up the bread for better taste. But I’m sure it would be great for a wrap.

For the raw pizza, I made a sauce from Matt Amsden’s Rawvolution book. Then, I topped it with kalamata olives (my favorite olive), chopped red onions, chopped orange bell peppers, all topped with nutritional yeast to create a yummy cheese flavor.

Raw pizza on a cooked, sprouted chickpea crust

The Sauce

  • 1 1/2 c. blended tomato
  • 1/2 c. fresh lemon juice
  • 2 T. Nama Shoyu
  • 2 T. olive oil
  • 2 T. chopped yellow onion
  • 3 cloves garlic (I used garlic powder, but fresh is best)
  • 1 c. sun-dried tomatoes
  • pinch sea salt

This is by far my favorite raw marinara sauce. It’s even great to slather on a raw portobello mushroom. YUM!

The Crust

Top with nutritional yeast and your favorite raw veggies.

RAW Food, Recipes by OrganicClimber
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Everyday raw food – Homemade almond nut butter

Posted on October 8th, 2009
Raw Coconut Honey Almond Butter on a sprouted grain tortillia.

Raw Coconut Honey Almond Butter on a sprouted grain tortilla.

Ever since I purchased a Vita-Mix blender I have enjoyed making my own nut butter. I recently started adding other ingredients to enhance the taste. Initially I just started with just honey, then one day I added coconut oil, and what resulted was purely amazing! The sweet satisfying flavor will have you making batch after batch. My last climbing trip to Arkansas was the first time I ate this recipe, and let’s just say I only came back with half a jar. It’s that good!

For those of you that don’t have a high-speed blender such as the Vita-Mix or Blendtec you can use a food processor, you just have to process A LOT longer. I was never able to obtain a satisfactory consistency when I made them in my food processor, but I recently saw a blog that had a very creamy mixture from a food processor. They key is patience, and processing for up to 15 minutes. That is why the Vita-Mix is so amazing. It will only take you about 3-4 minutes of blending to obtain a nice creamy texture.

Anyway, without further or do, here is the recipe for creamy almond goodness.

Recipe – Raw Almond Butter – Honey & Coconut Flavored

  • 3 cups of raw almonds (you can also use cashews in place of a cup, or do half-and-half)
  • 1/2 cup of cold pressed olive oil (extra virgin)
  • 1/4 cup of coconut oil
  • 4 TBSP of raw honey (or raw agave nectar for 100% vegan option)

Pour all the ingredients into the blender, staring with the almonds. Process for two minutes using the tamper provided with your Vita-Mix to push the almonds down into the blades. After two minutes dial the speed of the blender down and let the motor cool off a bit, then finish processing for up to two minutes until a rich creamy consistency is obtained. By the end, the nut butter should be smoking from the heat of the blades working hard. Warm almond butter is the best kind in my opinion, so enjoy it while you can, just don’t burn your tongue!

For those opting to use a food processor us a spatula to scrape down the sides of the blender periodically. If you are not patient enough to spend a good amount of time waiting for a creamy consistency, you can stop once you get a moderately smooth consistency. It will be a bit chunky, but still spreadable. Either way, the flavor is still delightful.

This recipe is great for every day use! It goes great in smoothies, on apples, celery or on raw flat breads and sprouted grain tortillas.

Uncategorized by OrganicClimber
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