3 3/4 cups (15.5 ounces) white whole wheat flour 1 tablespoon instant yeast 1 1/2 teaspoons fine sea salt 1 1/2 cups lukewarm water 1 tablespoon olive oil, plus more for brushing 1 tablespoon honey
In a large mixing bowl combine the flour, yeast, and salt. In a liquid measuring cup combine the water, oil, and honey. Gradually add the water mixture to the flour, stirring until incorporated and a shaggy dough forms. You may need to use your hands.
Shape the dough into a rough ball and transfer to large clean bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. You can also let the dough ferment in the fridge overnight. Remove from the fridge and let come to room temperature, about 2 hours, before using.
Transfer the dough to a well-floured work surface. Divide into 2 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining half of dough. Let the dough rest, covered, until soft and pliable, about 30 minutes.
At this point the dough can be wrapped in plastic and refrigerated for up to 3 days. Unwrap and let rest at room temperature, covered in plastic, for 2 to 3 hours before shaping. Freeze the dough, individually wrapped in plastic and placed in ziptop bags, for up to 1 month. Defrost in the fridge overnight then allow to sit at room temperature as directed before shaping.
Place a baking stone on the bottom rack of the oven and preheat to 450°F. Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough onto a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use. Brush the edges with olive oil and top with desired toppings. Bake in a 450°F oven for 12 to 15 minutes, or until desired doneness.
Heat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes.
Bake Read more here: http://www.kansascity.com/living/liv-columns-blogs/chow-town/article61643617.html#storylink=cpy
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I believe the body needs healthy food: every meal, every day.
I believe healthy food can be delicious: 100% of the time.
You don't have to sacrifice taste for health: period!
Some of these recipes are my family's tried-and-true favorites; others are on our list of new recipes to try.
You'll find that the recipes contain:
*No dairy--except for occasional butter and eggs. See Substitutes under the Label section on the sidebar for substitute suggestions.
*No refined foods (white flour, white rice, white pasta, etc.)
*No table salt (We limit our salt intake, but when we do use salt we always use Celtic or Himalayan Salt for its mineral content.)
*No refined sugars (We limit our sweets, but occasionally use more natural sweeteners such as maple syrup, maple sugar, date sugar, dates, honey, etc.
*We try to buy Organic whenever possible.
*We eat food in its raw state as much as possible. Juicing/blending is a favorite way to do this. We have fresh juice often.
*We avoid soy products. (Soy lecithin is in so many things that it's nearly impossible to avoid it entirely.) Improperly fermented soy (which includes all soy products except miso and tempeh) causes fertility problems and a host of other MAJOR problems that I encourage you to become familiar with. Do your family a favor and do not feed them soy!
*We don't use processed oils. Instead we use olive oil, coconut oil, sesame oil. We do not use Canola oil! We like eating avocados, nuts, and seeds for their natural oil content. We try to soak our nuts, seeds, and grains to make them more easily digestible. (Unfortunately, it is not always feasible to do this.)
To read about children and healthy eating, click here.
It took me years to replace the unhealthy recipes in my recipe box with healthy ones. It was a time-consuming and frustrating experience. I hope the recipes on my blog will make the process easier for you!
The Natural Remedies posted are from my own research and are meant for my use only. I recommend you do your own research and use what I have posted at your own discretion.
"God knows what course to pursue to restore mankind to their pristine excellency and primitive vigor, and health; and He has appointed the Word of Wisdom as one of the engines to bring about this thing..." -Hyrum Smith, Times and Seasons, 3:799-801
"Health is more important than taste, and when it is known that certain foods carry health insurance, one ought to have the gumption to learn to like them.
.....The taste of any new food may be unpalatable at first; but repeated nibbles cause one gradually to acquire a taste for it. Many children, if given cod liver oil from infancy, actually enjoy its taste. This is true of any food. It is really infantile not to be master of one's taste as regards that which insures health." ~Leah D. Widsoe