Herbal Remedies - Organic Sprouted `Za,

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Sprouted Pesto

 

Handful of " Sprouted " pine nuts

Bunch of fresh basil (about 30 leaves) or 2 tblsps Dried Basil

2 Cloves of Garlic (or if you like garlic more - i used 5!)

Salt to taste

1 Tblsp Parmesan cheese (or omit if you dont do dairy)

1/4 Olive Oil

1/4 Cup of Coconut oil (make sure it is in liquid form so it will

blend well with Olive oil and other ingredients)

 

In food processor, gently process pine nuts and garlic to coarse

meal, about 5 pulses. Pine Nuts are really oily so it may look like

scrambled eggs, the idea is not to process to the point of a " butter " .

 

Mince Basil and add to bowl along with pinch of salt and Cheese if

you are using it. Pulse gently until basil is incorporated and

mixture looks like a course meal.

 

Mix Olive and Coconut oils together and slowly add to processor

pulsing, until mixture is blended, check for salt, Ready

 

Pizza

 

Aprrox 4 cups of Sprouted spelt

1 tsp celtic salt

1 1/2 cakes (1 oz) or 1 envelope Yeast

1 cup warm water

 

Add about 3 1/2 cups of flour and salt to bowl, combine and make a

well in the middle; set aside. Blend yeast into water making sure

all lumps are gone. Slowly add water to well in flour and mix with

hands or wooden spoon. Once combined, knead dough with hands for

about 5 to 10 minutes, adding a bit more flour as required until

dough is smooth and elastic.

 

Place dough in a clean well oiled bowl, cover gently and set in warm

place to rise until double in size (approx 2 hours). *see alternative

rising method below*

 

Pre-heat oven to 450°, once dough has risen, flatten dough lightly

and shape into 2 equal size balls. Gently strech out dough or roll

to approx 6 to 8 inches and pinch up sides to form rim (crust).

 

Place on Well oiled cookie sheet, pizza pan, or pizza stone.

 

Spread pesto sauce evenly over the dough base (not on rim) and add

your favorite toppings like mushrooms, bell peppers, sun dried

tomatoes, olives, spinach, etc. (One word of caution: fresh veggies

will bleed a good amount of moisture so try to use veggies like

peppers and spinach, sparingly or they will ruin your pizza.

Mushrooms and olives dont seem to bleed as much and sundried

tomoatoes are great).

If you use cheese, you can lightly sprinkle a little parmesan or Feta

cheese over the pizza. The key here is a little, we try to use this

as an accent.

 

Bake for approx 10 to 15 minutes until crust is golden brown. remove

when done and allow to set for approx 5 mintues.

 

Slice and Enjoy!

 

*Alternatively you can cold rise the dough overnight for 12 to 24

hours. (this is the method hubby prefers - he used to work in an

Italian restaurant). Use room temperature water for disolving

yeast. Combine all ingredients as above, place in oiled bowl cover

with parchment or plastic wrap and place in warmest part of

refridgerator. This method will require pre-planning of your pizza

as dough will take anywhere from 12 to 24 hours to proof. You will

need to remove from Fridge at least one hour before using and allow

to come to room temp*

 

 

herbal remedies , Suzanne <suziesgoats>

wrote:

> You post your recipe and I'll put it in the member contribution

files.

> Suzi

>

> Sylvia <h10feet> wrote:

> Yup and everything was oraganic and sprouted!

>

> We used fresh spinach, sundried tomatoes, olives, bellpepper,

> mushrooms and home-made pesto!

>