Kung Fu Workshop Recipes Summer 2013

[suzanne sanders]

I had several request for my pizza dough recipes.  Here you go....

Awesome Organic Wheat Pizza

First Step:  Do this a day or two before your pizza day.

Poolish

4 cups organic unbleached bread flour or organic whole wheat flour 

4 cups cool water 

1/4 teaspoon yeast.  I prefer the Organic Rapuzel brand. 

http://internaturalfoods.com/brands/rapunzel-organic-fair-trade-foo...

Combine all the ingredients in a mixing bowl large enough to hold the batter after is has doubled in volume. 

Beat or whisk for about 1 minute, until the batter is well mixed and quite smooth.  (Any remaining small lumps will dissolve when the final dough is mixed, if not before.) 

Cover the bowl with natural wax paper, and then a towel.  Keep out of draft and in a warm area. Leave it at room temperature for 3 to 5 hours, or till foamy and bubbly. 

Refrigerate the Poolish, well covered, overnight. 

Pizza Dough or Bread Dough

Make your poolish !!!!!, This has to be done a day or two before pizza day

3 1/2 cups organic unbleached flour or organic whole wheat

2 teaspoons sea salt 

1/4 tsp. yeast

2 Tbls. raw local honey

1/2 cup organic olive oil 

3/4 cup plus 1 tablespoon cool filtered or spring water

1 1/4 cup poolish sponge (above recipe) 

Combine all the ingredients in the bowl of an electric mixer with a paddle attachment (not a dough hook) or a mixing bowl.  If mixing by machine, mix on slow speed for 1 minute;  increase to medium speed and mix for about 12 minutes, till the dough is smooth and creamy.  The dough will be very wet, like a thick pancake batter .

 If mixing by hand, (this is what I do) beat with a whisk or spoon for 15 minutes. 

Cover the bowl with natural wax paper and a towel

Allow the dough to rise at room temperature for 3 hours, till bubbly.  

Refrigerate overnight;  it will thicken as it cools

Side Note:  You can make pizza at this point.  You do not have to refrigerate overnight.  Just flour up your counter spot real well and knead it until smooth

If you refrigerate over night: 

Turn the dough out onto a heavily floured work surface and use a knife or pastry blade to cut it into 3 to 8 pieces.  

You can make three 12 inch pizzas, eight 6 inch pizzas, or any number in between. 

Toss the pieces, one at a time, in the flour, gently round them into loose balls, and place them on the prepared pan.   Brush a little bit of organic olive oil  and cover.  Let the dough rise for at least 30 minutes before proceeding.

Dough can hold up for 2 days in the refrigerator, tightly covered. 

This dough can be made into french bread, make cinnamon rolls, a fruit roll, etc....

GLUTEN FREE PIZZA CRUST RECIPE

I used almond meal instead of ricotta cheese( I only did this for the guest that I had, had a allergy to dairy). 

Enjoy.  

1/4 cup millet flour

3/4 cup white rice flour (or use a mixture of brown rice and white rice flour)

1/4 cup sweet rice flour

1/4 cup arrowroot starch (or  tapioca starch)

1/2 cup tapioca flour

2 teaspoons guar gum

3/4 teaspoon se salt

1 1/2 Tablespoons raw local honey

1 teaspoon honey for proofing yeast

2 1/2 teaspoons active dry yeast

3/4 cup warm water, (heated to 115 -120 degrees)

2 Tablespoons ricotta cheese (for casein free try almond meal)

2 organic eggs

2 1/2 Tablespoons olive oil

1/2 teaspoon red wine vinegar or apple cider vinegar

1 Tablespoon Honey

Note: If you like your pizza dough seasoned, try adding some Italian seasoning to the dough.  I put two tablespoons of organic Italian seasoning 

DIRECTIONS:

Place your pizza stone (or pan) in the oven and heat the oven to 170 degrees to get the stone warm. Prepare your liquid ingredients. Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a med. measuring cup or bowl and set aside so the mixture comes to room temperature. This mixture should not be cold when mixed with the dry ingredients. Next, combine all the dry ingredients and sift together in the bowl of your stand mixer. I used my paddle (not the dough hook) for this recipe. Heat 3/4 cup of water until it reaches 115 -120 degrees. In a separate small bowl, place your yeast and the teaspoon of sugar. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe. At this point, you want to double check and make sure all your ingredients have come to room temperature. Turn the stand mixer (fitted with paddle) on and give the dry ingredients a few twirls. Add the egg, ricotta mixture to the dry ingredients and give it another few twirls. Add the yeast mixture. At this point, gauge the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls of the mixer, but it should be shiny and not dull. Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup – making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.

Once you have the pizza dough made, take the pizza stone out of the oven. You can turn the oven off at this point and leave the light on in the oven. Fit the pizza stone with parchment paper (do not use waxed paper) and lightly brush olive oil over the parchment paper. With a cake scraper, slowly spread the pizza dough batter in a 12-13 inch circle. You want the batter to be evenly distributed. At this point, you want to create a beautiful crust edge to your pizza. This can be tricky with such sticky dough. Cover your hands in olive oil and shape the edges like you want them. If you find your hands getting too sticky get a little more olive oil on your hands. You don’t want your dough to be too wet, so be careful. At this point, I put my stone back in the oven for a 40 minute rise. Once it has risen for 40 minutes, turn the oven to 375 degrees for 10 minutes to pre-bake crust.

Then add toppings. Turn the heat up to 400 degrees and cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful though because the pizza will burn if left too long- I recommend watching this process carefully!!

Makes 1 12-13 inch pizza crust.

Chocolate Zucchini Bread and Gluten Free Chocolate Zucchini Muffins: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/mountain-ma...

Raw Seed And  Nut Spread

1/2 cup each, sunflower seeds, cashews, and almonds

1 Tbs. olive oil

1/4 tsp salt

1/2 Tbs miso

water to blend, about 1/2 cup

 

Soak the seeds and nuts overnight or for 8 hours.  Rinse and puree with the remaining ingredients in a blender until well mixed and of spread consistency.  Serve with raw veggies and crackers.  Makes about 1 3/4 cups

High Vitamin C Tea: 

4 parts rose hips

3 parts hibiscus flowers

2 parts lemongrass 

1 part cinnamon chips

2 parts elderberry (optional) 

1 tablespoon per 1 cup of water.  

Bring spring  water or filtered water to a boil.  Add herbs. turn on low (no boiling) simmer for 5 minutes.  Strain and enjoy. 

I like to  make this by the gallon in the summer time.  When it is hot I add honey to taste.  Let it cool strain and refrigerate.  

Also, in the late summer I like to add some elderberries to this recipe.  I add 2 parts elderberry to the above recipe.  

This High Vitamin C Tea recipe has a nice flavor that will remind you of cranberry juice with citrus undertones. 

Only  buy organic herbs!

Gluten Free Pumpkin Cupcakes: 

http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with...

This is what my daughter Sophia did with this recipe: 

We never use potato starch.  Non organic potatos are very toxic, high contaminated with fungicides. 

Substitute:  tapioca startch

We never use xanthan gum:  It is not a food.  It is created in a lab...... 

Substitute:  guar gum 

Frosting: 

We never use powdered sugar... Yuck. really bad for your body. 

We would never use vegan cream cheese, toxic GMO Food.... 

Here is Sophia's Frosting recipe:

1 (8 ounce) package package cream cheese, softened

1/4 cup (1/2 stick) butter, softened (optional)

2 tablespoons ( or more to taste) maple syrup

1/2 teaspoon of real organic vanilla 

We usually do not put the butter in.  

Cream together cream cheese and butter in a large bowl with an electric mixer until fluffy. Gradually add maple syrup and vanilla and beat until well combined.

[suzanne sanders]

I just added a few more recipes.