Happy Wednesday, everyone! I am so glad that you’re out there. You really help keep me on track.
Both of you. So how are you doing today? Are you eating well? What did you have for breakfast?
I enjoyed a DELISH green smoothie with banana, pineapple, oranges, and an apple with some greens (collards, spinach and kale). My tummy is practically singing with all of the good and healthy micronutrients that it’s digesting. And I’m sure that it’s getting excited for my very first attempt at RAW PIZZA.
I’m a Pizza Whore
I have a confession: pizza is my kryptonite (followed closely by chocolate-coconut ice cream). I realized after this weekend, that if I’m going to be successfully raw, I need to give in to my cravings and make myself a pizza. And some ice cream…but that’s another post.
So. Pizza. I’ve been trolling the best cookbook in the world: the internet, and found this rawsome crust recipe. And so, last night I soaked my oat groats and sunflower seeds like a good little raw foodist. And I’ve got the crusts in the dehydrator waiting to be flipped. It smells SO good in my house right now!!
Raw VEGAN Pizza?
In anticipation of my rawsome pizza, I also made some macadamia nut cheez (recipe follows). It’s kind of cream cheese like, and SO delicious. Yes, it’s high in fat, it’s a nut, for crying out loud.
But I WANT PIZZA. So there.
Besides, I’m not a huge fan of lots of cheese on my pizza. So we’re going the ‘traditional’ small noblets of cheese amongst my veggie goodness. So my pizza will be mostly crust, sauce (made with grape tomatoes!! YUM!), and veggies with a few sprinklings of my cheez.
I am so excited I can barely stand it!!
Macadamia Nut Cheese
- 1 cup raw macadamia nuts (DO NOT SOAK THEM!!)
- Filtered water
Place your nuts into your blender, and add enough water to just cover. S
tart blending at low speed, and increase the speed, being careful not to heat up the cheez during blending, blend until a creamy constancy is achieved.
Pour, or scoop the cheese into a nut milk bag (my preference) or cheesecloth, and place in a colander (I suggest putting it on a plate to catch any liquids). Cover with a weighted plate (I used a canning jar full of water) overnight.
Remove cheese from cloth and place in sealed container in fridge for up to two weeks.
…did I mention that I’ve got LOADS of energy?! Did I? Well I do. Now I’m off to make Smalls some crackers!