Cashew Cheese Vegan, Paleo Pizza

Cashew Cheese Vegan, Paleo Pizza

Cashew Cheese Vegan, Paleo Pizza

Anyone on a strict Paleo diet will be avoiding dairy so here’s a recipe for a totally dairy free Paleo pizza using our thin & crispy style pizza bases.

Ingredients:

  1. 1 x ‘No Grainer’ Pizza base
  2. 1 x clove of garlic
  3. 1/2 medium zucchini – sliced
  4. 2 x mushrooms sliced
  5. 1/2 cup pitted olives
  6. 4 cherry tomatoes, sliced
  7. Coconut Oil for Frying

For the Cashew Cheese

  1. 1 x cup of cashews – soaked for 2 hours or overnight & drained (you can make it without pre-soaking but it will just require more water when mixing)
  2. 1 TBS Nutritional Yeast
  3. 1 TBS of lemon juice
  4. 1/4 – 1/2 tsp (make according to taste) of Himalayan rock salt
  5. 1 clove fresh garlic grated or finely chopped
  6. 1/4 cup of water
  7. 1/4 cup of olive oil
  8. 1 tsp of dried Italian herbs such as oregano & basil

To make the cashew cheese:

Place all the ingredients into a food processor & process until well combined. Add more salt if needed. The final result should be able to be drizzled over the pizza so add more water or olive oil if it is too thick.

Method for pizza

Cut the garlic clove in half & rub it over the pizza base (on the cut side).

Heat up some coconut oil & fry the zucchini & mushroom slices under just tender.

Slice up the cherry tomatoes & olives

Scatter the cooked zucchini & mushroom & the cherry tomatoes & olives on the pizza base & bake for 10 minutes.

Remove the pizza & drizzle with the cashew cheese. You may also like to scatter fresh basil leaves, roquette, or baby spinach leaves on top for a good dose of healthy greens & some added crunch!

ENJOY!!

No Grainer Pizza Paleo

Fear of a Fat Planet

If you grew up in the 80’s like we did, it’s pretty likely you grew up on a low-fat diet. We were bombarded with the message that fat is the root of all evil and will surely kill us all! We heard the research, we listened to the experts and we switched to a ‘healthy’ low-fat lifestyle. We swapped butter for margarine, full fat cheese for a low- fat, tasteless, rubbery version of cheese, whole milk to watery skim milk and full cream yoghurt to low-fat, sugar-laden varieties. All meat had to be lean and any excess fat was discarded. We cooked our food in vegetable oil and wouldn’t dream of cooking in saturated fat – that stuff will block your arteries and make you fat! Low fat crackers, breads, pasta and cereals were all considered healthy and eaten to excess – they form the base of the food pyramid so they must be good!

Well you can imagine our confusion when we started to stack on the weight when we were cutting all the fat out of our diet. How could this be? We ate low fat cereal with skim milk for breakfast, we had sandwiches, muesli bars and fruit in our school lunch box and pasta or rice for dinner. We did also consume a lot of vegetables and other good things but the main part of our diet was refined carbohydrates. I remember thinking that it was OK to eat lollies because they didn’t contain fat – crazy right?!

After many years on this highly-refined carbohydrate diet I became a pretty sickly kid too and consumed way too many antibiotics.  I feel quite sure that all this contributed strongly to me developing leaky gut and then full blown autoimmune disease with type 1 diabetes in my mid twenties. Sadly, the advice I was given as a newly diagnosed diabetic was to be even more militant with eating low fat.

It wasn’t until a few months later that my sister put me onto the book ‘Nourishing Traditions’ by Sally Fallon that I got a whole new perspective on fats, particularly saturated fats. to sum up, fats are critical for good health and your health will suffer without them. Yes, some fats are bad, we’re looking directly at you margarine with your fancy hydrogenated, trans fats, making us all hate butter! But most of the fats that we thought were really bad are actually pretty darn good. (Now I’m not saying that you should go out and eat a bucket of lard but isn’t moderation the key to eating most things? Heck – even overdoing it on something as healthful as kale can have negative consequences on our thyroid function and nutrient absorption!)

So when I switched to a low-carb higher fat diet I started to see some really positive changes. I switched vegetable oil for coconut oil, I snacked on high fat nuts, I poured olive oil on my salad,  I put coconut cream in my chai and best of all – butter was back on the table and margarine got kicked to the curb (take that you poor, evil substitute)! Not only did I not get fat from all the fat I was now eating, I actually lost weight! My skin was clearer and my blood sugar control was far more stable. Go fat!

Although I was reaping the rewards of my new diet, I was really missing the foods I grew up with, mainly bread and baked treats. It’s really tough to break a habit of a lifetime no matter how bad it is. These foods had been a part of my diet for so long and it was really tough to stop eating them altogether. So I found a new way to moderately include these old foods in my diet and discovered the joys of baking with low-carb almond and coconut flour. What I found was that I could still enjoy these old favourites without it affecting my blood sugars or my weight. By adopting this more moderate approach, I was far more able to enjoy life as well as good health. Whilst some people are able to deny themselves things and cope well with it, for everyone else there’s No Grainer bread. That’s what we hope anyway!

So you have our blessing to cut a slice of our bread and enjoy it with some eggs cooked in coconut oil, ghee or grass-fed butter. It beats a tasteless low fat cracker smeared with low fat cottage cheese any day!

For a really great article on healthy fats check out this article by Dr Natalie Bird from Coconut My Body. She’s a woman after our own hearts!

http://www.coconutmybody.com.au/blogs/news/31261825-eating-fat-does-not-make-you-fat

The Sweet Truth about Starch & Blood Sugars

No Grainer

 

One of the advantages of having diabetes (and believe me, there’s not that many) is that you know pretty quickly how certain foods can spike your blood sugars. I know that grains just turn to sugar & are not my friend, I know that certain kinds of ‘mylk’ need to be avoided as even a small amount in a cup of chai will send my blood sugars sky rocketing & I now know that starch flours, even grain free ones, will spike my blood sugars through the roof.

I had come across lots of Paleo recipes that included tapioca starch and had always just assumed it was a fairly healthy  ingredient. I had even read on a food blog that I really respect that tapioca starch was ‘inert & didn’t affect blood sugar.’ Ok, fine, that’s good enough for me! So when I came across a recipe for Paleo Naan that used equal parts of almond flour, tapioca starch & coconut cream I went for it as Indian style breads are something I really missed.  Granted, the Paleo Naan was totally delectable. It was light, chewy, & tasty with just the right amount of crispness.  I was a fan. Fast forward two hours when I went to check my blood sugars and I was completely shocked to see my reading was a whopping 23! This is higher than what my blood sugars were when I was first diagnosed as a Type 1 Diabetic 10 years ago & I was suffering from full blown diabetic keto-acidosis.

The first thing I did was check that my insulin pump was working & that my insertion site was OK. This all proved to be fine so then I re-washed my hands & checked my blood sugars again in case I’d accidentally had something sweet on my hands before I checked last time. The numbers were there plain as day, I was seriously high. I gave myself a correction dose, drank copious amounts of water & played the waiting game for my blood sugars to come down. It took a really long time & at least two more correction doses for my blood sugars to stabilize. What the heck had happened?! Well, when I began to research tapioca starch I saw that it wasn’t ‘inert’ at all & in fact contained as many carbohydrates as white flour with 88% of it being pure carbs. Also, because it’s a starch & has been stripped of both fat & fibre it really spikes your blood sugars. It would’ve been helpful to know this before my naan cooking session!

This diabolical diabetic dilemma has led me to reading & researching ingredients even more closely & I found that tapioca starch could be found in large amounts in most gluten free breads & baked products. So this was the reason I could never tolerate them! The positive thing that came from my experience with tapioca is that it led us on the path to creating our No Grainer line of breads – this is something I truly am thankful for! Our bread contains a mere 2.4 grams of carbs per serving so even if I do over indulge I can rest assured that my blood sugars will remain stable. Phew!

So, can tapioca be part of a balanced diet? I believe it can, as long as it’s used in moderation & doesn’t constitute the main part of the recipe. I use small amounts of tapioca when making paleo gravies & crackers & it even features in our pizza base recipe as it adds a lightness & a crispness that couldn’t be achieved without  a starch like flour to balance the other ingredients. I have been able to enjoy our pizza bases many times & it hasn’t cause my blood sugars to spike. The reason I had such a bad reaction to it with the naan was both because it represented one third of the recipe & because I made a bad estimate at how many carbohydrates I thought it had (because I read that it had no affect on blood sugars & I didn’t do a fact check!) & I didn’t give myself enough insulin.

Hopefully other people can learn from my experience & not go too crazy with starches in their recipes. Also check the ingredients  of baked products & if starches represent  a third of more of the ingredients it’s best to stay clear of it (unless it’s a very occasional treat & you don’t have issues with blood sugars like I do) Moderation is key folks! Even with something as delicious as Naan!!

Allow ourselves to introduce…ourselves

Hello, and congratulations, you have just found the home of the world’s finest grain-free baked goods.

Based in Melbourne, Australia our mission is simple – to create the healthiest, most wholesome delicious loaf of bread on the planet. No biggie.

We are currently working through the last few pieces of paperwork and slices of bread and will be popping up in a health food shop or cafe near you just as soon as we have dotted the i’s, crossed the t’s and sprinkled the last organic sesame seeds on top of our first commercial loaf.

Our products are the end result of a lifelong quest to create food that truly nourishes the body and we can’t wait to share the results with you! Read our story HERE and keep an eye on our Facebook page for news and updates.