Monthly Archives: May 2015

“Pure Goodies” Paleo Cassava Root Pizza Crust

I topped this pizza with Avocado oil, fresh basil leaves, sun-dried tomatoes, crumbled goat cheese, shredded pecorino romano cheese (Sheep cheese), black pepper and dried oregano!

I used these toppings for my mini pizza:

*My PALEO & Dairy Free” Basil Spinach Pesto”

*Fresh Spinach leaves, cut up in shreds

*Diced Red Pepper

*Goat cheese crumbles

*Black Pepper

*Dried Oregano

This recipe came from experimenting with the Cassava Root.  This root is also known as the Yucca root, and can usually be found by the ginger root at your local market.  I have used Cassava Flour, which I ordered from Otto’s, but I’ve never bought the actual root.  I was curious, so I bought a few.  I was happy to see happy to see how inexpensive they are too!  I researched for just a bit, to see if I could be inspired with an idea on what to do with this root.  I found an idea or two that I wanted to experiment with.  I started this experiment with the intention of making bread, it looked so easy.  Well, it didn’t take me long to realize that there is a lot that goes in to preparing cassava flour.  It takes a few steps and some time just to get to the first point of the root being ready for baking.  It takes a couple days to get the root ready to make flour.

Through this experiment, I have made a couple different pizza crusts that are delicious!  I have found a new appreciation for the Cassava root, and I’m excited that it’s fairly easy to prepare.  Time consuming… But easy!

Both of the Pizza Crusts are fabulous, and each one has a different taste and texture.  This is great because you can use the first part of your prepared Cassava root for a rustic “Whole Grain” kind of textured crust, and the second part can be used for a more light, thin crusted pizza.

To stretch the recipe even further, I used the second batch of dough to make 2 smaller, personal size pizza crusts.  I froze one and ate the other.  It’s always smart to have frozen pizza crust on hand for those busy days when you don’t have much time to spend cooking.

To get started, you will need about 3 medium or 2 large Cassava roots.  This made me 1 med/lg pizza crust, and 2 small personal size crusts.

Cassava Root “Rustic”  Pizza Crust: 

Ingredients: 

1 C Prepared Cassava Root “Rice”  (See instructions below)

1 tsp. Pink Himalayan salt

6 T Arrowroot flour

1 T Avocado Oil

2 Soy-Free Eggs (I buy mine at Whole Foods)

1/2 tsp. baking powder

1/2 tsp. konjac powder (found at your health food/vitamin market)

Directions: 

Preheat oven to 325 degrees F.  Mix all ingredients together in a mixer bowl until fully combined.  Pour batter/dough into a glass baking dish lined with parchment paper.

Bake at 325 for 40-45 minutes.  Remove from oven.  Lift parchment with crust out of glass dish and place on the counter.  Top crust with your favorite toppings and bake another 5 minutes or until your toppings are heated. You can Store this crust in the Freezer if you don’t want to use it right away.  Wrap in parchment and place in a plastic Freezer bag.  When ready to bake just heat pizza at 350 degrees F until toppings are warm and melty.  ENJOY!!

CASSAVA ROOT “Rice” Instructions:

First you will need to wash the Cassava Roots and pat dry.

Now use a vegetable peeler and peel the outer root peel off.  Try not to peel to deep, you only need to take the first layer off.

Rinse again and pat dry.

Shred the root using the smallest grater size you have.  You can use the food processor if your grater is large like a cheese shred size.  If using the food processor, be sure not to process too much smaller than a piece of rice would be.

Now you will wrap the grated root up in a clean, thin dish towel and squeeze out all of the excess liquid.  There will be quite a bit of liquid, so keep squeezing out as much as you can.

Prepare a cookie sheet with parchment paper.

Evenly distribute the grated and strained Cassava onto the lined baking sheet.

Place uncovered in the refrigerator for an hour.  *This cool air in the fridge works as a quick dehydrator

Preheat oven to 325 and place baking sheet on the middle rack.  You will be lightly toasting the cassava in the oven for about 20-30 minutes.  Stir and flip after 10 minutes and then again after another 10 min.  Continue until your cassava turns into a lightly toasted “rice” like form.

Once your Cassava “Rice” is ready, remove from oven and cool on a wire rack.

You can use your Cup of Cassava “Rice” for the first Pizza Crust recipe.

The rest of your Cassava “rice” will be stored in an open, brown paper bag for a 2-3 days.

After the 3rd day, your cassava rice should have dehydrated and turned into hard rice pieces, no moisture should be left.

Use the remaining “rice” for Cassava flour in your second pizza crust recipe.

For CASSAVA FLOUR: 

Take dehydrated Cassava and place in a high speed blender or grinder.  I use the Blendtec, but you could use any gadget that grinds into a fine powder.  Grind until you have a fine Cassava Flour.

Use that flour in your 2nd Pizza Crust Recipe.

Mini PALEO Cassava  Pizza Crust Recipe:

Mix together all ingredients that the first recipe calls for, except you will be using the Cassava Flour that you made instead of the Cassava “Rice”.  It calls for 1 C Cassava Rice, but when ground into flour, it looks like much less.

Add 2 Tablespoons of warm water and mix until fully combined.

Place dough on a baking sheet prepared with parchment paper.

Divide dough into 2 equal balls.

Cover with another piece of parchment and roll out into mini size crusts.

Remove top piece of parchment and using your fingers gently go around the dough and push toward the middle, creating a thicker edge around the crust.

Bake the mini crusts in a 325 degree oven for 18 min.

Top with your favorite toppings and bake until heated and crust is light golden brown, or store wrapped in parchment in a freezer bag in the Freezer.

ENJOY!!

Jenny- Health Nut & Founder of Pure Goodies

PALEO “Pure Goodies” Perfect Waffles

I love breakfast foods, and the great thing about living Paleo is that you don’t have to give them up.  There are so many recipes that I’ve adapted to be paleo approved, and they are all just as delicious… Some are even better!  In fact, my husband told me not to offer these to my nephews because they don’t eat healthy.  They ate them up, and liked them!  Ha..Proof that these waffles are Seriously GOOD.

My Original Waffle recipe was still very healthy, Fiber Rich and High Protein… But these are Perfectly Paleo and as “Clean” as you can get and still be able to make a true waffle.  Yummy and Healthy is Always what I’m after.

The best part is that they freeze well and can be popped right into the toaster or oven for a quick breakfast!

I always use Grade B Maple Syrup, NEVER any other Maple flavored syrup which contains corn syrup and “other things”.  Grade B has the most nutrients and fullest body flavor. Since I chose to go off of refined sugar years ago, this has been my all time favorite.  My “go to” for baking and topping those delish waffles and pancakes.  It’s naturally packed with vitamins and minerals that our bodies need.  The vitamin that makes me most excited is the B vitamin.  I am naturally deficient iof several vitamins, the “B” being one of them.  I grew extremely ill with mouth and throat ulcers that were so painful that I literally couldn’t swallow.  I couldn’t eat.  I ended up loosing so much weight that I was down to 89 lbs.  I was exhausted and felt hopeless.  This was about a month long problem, and the doctor was clueless.  Luckily for me, My loving husband did loads of research and came across someone online who posted about a similar experience and found that B vitamins took care of the problem.  That day we went to our local vitamin store to purchase some high grade B-Complex #12 By (THORNE RESEARCH).  The very next day the ulcers started to lessen, and before I knew it I was almost healed from all problems related.  This was it, how could this not be known among doctors?  Well, I’ve had a lot of experience with doctors not knowing what was wrong with me, so this wasn’t anything new.  The positive to this story is that I learned of vitamin B deficiency, and how it can affect our bodies.  Now, I hope to help even one person struggling with their health as I have in the past.  I highly recommend this THORNE B-Complex #12 to everyone I know who struggles.  I send them to my favorite local store “Take your Vitamins” located in Gilbert Arizona.  I don’t recommend taking supplements forever though, only when needed.  I believe that what we eat should contain most of our nutrients needed, and then only sometimes do we need a boost here and there.

So, long story short, Grade B Maple Syrup is a tasty way to add just a bit of “B” vits to your life!

Now for what you really came on the blog for… and remember to use as much Organic and Non-GMO ingredients as possible:

“Pure Goodies” Paleo Perfect Waffles Recipe: 

Ingredients: 

1 1/2 C Cashew Meal (instructions posted in a previous post)

1/4 C Tapioca Flour

1 T Coconut Flour

2 T Coconut Palm Sugar

1 tsp. Baking powder

1 tsp. Baking soda

1 tsp. Konjac powder (found at your local health/vit store)

1/4 tsp. Pink Himalayan Salt

1/2 tsp. Ground cinnamon

1-2 Vanilla bean pulp OR 1 tsp. Vanilla extract (alcohol free is best)

2 T Coconut oil

1/2 C+ 2 T Cashew or Almond Milk

2 Soy-Free Eggs, divided

Directions:

Combine all dry ingredients in a blender or food processor.  I use the Blendtec.

Separate the Egg yolks from the whites.  In a medium bowl, beat just the Egg whites until soft peaks form.  Set aside.

Add the remaining wet ingredients (egg yolks, milk, oil, vanilla) to the dry ingredients in the blender and pulse until well combined.  You will have a smooth, slightly thick batter.

Fold in the egg whites until just combined, making sure not to deflate them.

Heat your waffle iron to a medium heat.  Mine is set to #2.  Spray or lightly brush coconut oil on waffle iron before adding batter.

Pour batter onto each waffle square of the iron (about 1 lg. ice cream scooper amount), being careful not to overfill.  Shut waffle iron lid and wait until it is cooked and ready.

Repeat this process until all batter is used.

I made about 12 uneven waffles, but you will make 10 evenly sized waffles. (I like mine a bit more rustic and imperfect)

Enjoy with a bit of fruit and some Grade B Maple syrup!!

Jenny- Health Nut & Founder of Pure Goodies