Grain-Free Tuesdays 10

Join us for another Grain-Free Tuesday bloghop and share your favorite GAPS, SCD, Paleo and probiotic recipes or research. Features a delicious grain-free pizza dough recipe and SCD yogurt. Linky is open all week.

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Mushy Pea Pizza with Heirloom Tomatoes

Ever wondered what they ate in Europe before the potato? Pease porridge was one of the staples of the diet. Who doesn’t love a good pea soup with ham hock or sausage? Ever thought that mushy peas might make a fantastic pizza sauce? It does. We had a little pea soup left over from dinner last night so I thought I’d give it a shot. My pea soup was made with beef broth and lots of ginger, onions and garlic, and made a lovely bright green flavorful sauce.

This recipe also makes a great gluten and grain free thin crust pizza using almond flour, the recipe for the crust is from a fantastic cookbook I have just gotten: Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Crust:

  • 2 t olive oil
  • 2 c (220g) almond flour
  • 2 eggs
  • 1/2 c (115g) dry curd cheese
  • 1/4 t salt

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Street Food is Making a Comeback

It is interesting to see over the past decade or so, as countries such as India and Thailand are putting more and more pressure on their street vendors to shut them down, that illegal street vendors are springing up all over North America — San Francisco, New York, Washington D.C., Los Angeles…the small guy is back. All over the world, sometimes this is the only way a family can make a dollar.

Last year in Los Angeles there was a crack down on street vendors, supposedly people were worried about the health safety of the vendors, but it may have been motivated more by racism. These days it is clear we need to be more concerned about food coming from the industrial-agriculture food sector, and not waste resources hassling street vendors. Most small-scale street vendors are very conscious of where their food is coming from and how they process it, they often know their customers in fact, their personal livelihood depends on their repeat business. They also take pride in their creation. Some of the new movement of pavement culinary artists may have even wild-harvested their ingredients!

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