Savory and satisfying, pissaladière is a classic southern French pizzalike tart made with caramelized onions, garlic, anchovies, olives — and no cheese! We throw mushrooms into the mix here. This hearty, simple crust is terrific with full-flavored toppings.
Traditional mochi, which is glutinous rice, creates a thick crust that is crunchy on the outside and gooey on the inside. (This preparation makes it thin and crispy.) Adding pears to a pizza may seem unusual, but the fruit’s sweetness pairs wonderfully with the salty ham. Avoid overloading the delicate mochi crust.
Compatible with most savory pizza toppings, this delicate crust is best made into personal-size pizzas. The BLT-inspired topping here uses fresh arugula to zing things up.
Parsnips impart an aromatic quality to this slow-cooked dish, which is perfect for a Sunday supper. Mint adds a fresh flavor element to gremolata, a dry condiment traditionally made with parsley, lemon zest, and garlic.
Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.
This light, grain-free take on risotto uses grated root veggies in place of the traditional arborio rice. For a creamy risotto, sub in ½ cup coconut milk for part of the vegetable stock.
East Asia meets the American South in this lively recipe. If your turnips have attached greens, use them instead of the collard greens.
Making your own almond milk is a breeze in the blender. Pitted dates add a subtle flavor and sweetness but are not necessary. For variety, try adding cinnamon, nutmeg, or vanilla to your milk.
These yummy cookies are both gluten-free and vegan. If you’re hankering for a gooey chocolate version, substitute dark chocolate chips for the cacao nibs.
Almond butter lends this hearty autumnal soup a velvety, creamy texture. Add chicken, lamb, beef, or pork, if you like. Or, for a vegan soup, use vegetable stock as a base.
This creamy, comforting gratin is a cinch to make. If crème fraîche is not available, sub heavy whipping cream or sour cream.
This zesty mix makes a light and refreshing lunch that is a cinch to pull together. It can be served atop lettuce leaves, or wrapped inside them for a gluten-free spring-rolls presentation. Ground chicken, turkey, or lamb may be substituted for the pork.
Ditch the English muffin and place your ham, eggs, and hollandaise sauce atop crispy, delectable zucchini pancakes made with almond meal. Grain-free goodness!
Dark chocolate and toasted coconut come together to create the perfect gluten-free dessert. It also works as a super late-afternoon pick-me-up. You can use any toasted nut in place of the coconut, or combine nuts with the coconut if you like.
Why you need Functional Training and how to do it.
As many as 2,000 chemicals may be involved in making the clothes in your closet. They include pesticides, toxic dyes, and formaldehyde — a known carcinogen used as a mildew preventive in the fashion world (and as an embalming agent in the funeral industry).
Make a peanut-butter alternative with your favorite seeds. Roasting the seeds before blending gives the butter a lovely flavor and color. You could try adding a dash of cinnamon or cocoa powder if you like.
Blending seeds into soups and stews adds a naturally creamy quality to the dish. This soup is delicious served warm or chilled.
Serve this traditional piquant dish over brown rice or with sprouted tortillas.
Experiment with this recipe by trying other berries or fruits and different combinations of seeds. (If you decide to skip the rhubarb and use all berries, you can cut down on the sugar.) Serve warm with a drizzle of Greek yogurt or a scoop of ice cream.
Serve these crunchy crackers with your favorite cheeses, dips, and veggies. For a change, add 1/2 cup grated Parmesan cheese.
