Candy’s Calzone Recipe (Gluten Free, Grain Free, Vegan, Paleo)

Candy’s Calzone Recipe

Ingredients:

1 ½ C warm water (110⁰F)

1 T honey (or maple syrup for vegan)

2 T instant yeast

6 egg whites (or 3/4 C aquafaba or vegan yogurt for vegan)

2 t apple cider vinegar

½ C extra virgin olive oil

480 g (2 C) tapioca starch (plus more as needed)

192 g potato starch 

100g almond flour 

1 T salt (I use Himalayan Pink)

1 t baking powder

Gluten Free:

158 g brown rice flour

Grain Free:

120 g (½ C) teff flour

60 g (½  C) cassava flour

Filling:

8 oz Ricotta cheese (or Kite Hill vegan Ricotta)*

1 egg (or 2 T almond milk for vegan)

2-4 C mozzarella cheese (Miyokos vegan fresh mozzarella)

Instructions:

Preheat oven to lowest setting and then turn off after it reaches about 120⁰.

Add honey to warm water and stir.  Add yeast and gently stir again and then let sit for 5 minutes or so as you work the flour and egg whites.

Beat the egg whites or aquafaba on high speed in a large mixing bowl until firm. (Skip this step if using yogurt.)

Whisk the dry ingredients together and set aside.

Add the oil and vinegar to your yeast mixture then add your liquid ingredients to the egg whites/aquafaba/yogurt. Mix on low for a few seconds to incorporate ingredients.

Add the dry ingredients all at once and mix on low until there is no more dry flour then mix on high for a minute.  Dough should be coming off the sides of the bowl.  It will be wetter than normal gluten dough. If it is too wet and looks like batter, slowly add additional tapioca until it is coming off the sides of the bowl.  This is more likely to be necessary with the grain free version than the gluten free version.  

Oil the bowl that your flour was in and put your dough back in the bowl.  

Cover with a towel and place in warm, but not hot, oven to rise for about 30 minutes to an hour. (You can warm oven up to lowest setting then turn off. Open door for a few seconds and then place dough in oven.)

Remove dough from oven and heat oven to highest setting.

Divide dough into 8 pieces. Place one dough ball on a piece of parchment and press out gently with your fingers to form a round, flat circle, thin but not transparent.

Mix egg with ricotta (or almond milk with vegan ricotta). I also add about 1/4t salt, 1/4t garlic powder and 1/2t Italian seasoning but some people like their ricotta plain. 

Place ricotta on one side of the circle, leaving about an inch around the edge. Add meat, veggies and mozzarella. Make sure pointy things, like onions, are on the bottom so they don't break through the dough. Gently take the other side of the circle under the parchment and fold it over onto the top. Use a fork or your fingers to press the edges together. At this point, we take some melted butter or dairy substitute, to which we've added some garlic powder, and gently paint this on to all the outside dough that is visible.

Put entire thing, including the parchment paper, onto your pizza stone and cook for about 10 minutes. Watch it carefully to make sure that it does not burn.

Remove from oven and do the same for the remaining seven dough balls.

These can also be partially cooked and frozen for future dinners.

*We also have used vegan cream cheese mixed with some herbs and salt, in place of vegan ricotta. 

                   

Natural Protocol for Group B Strep

Let me start by saying, once again, that I am not a doctor, in any way, shape or form.  As a mother of 4, I've been around the birth block a few times and for my last birth, I opted on a homebirth.  I had tested GBS positive for my 3 previous births and subsequently, was pumped full of antibiotics which wreaked havoc on my system and my baby's.  So, for the last birth, I decided not to even be tested, although the probability was high that I would also be positive this time.  I began researching the safest ways of going about this and then pieced together some things that midwives had had success with and I began taking this protocol about 4 weeks before the birth.  I am sharing this as something that worked for me.  I had no internal exams, whatsoever, before my daughter arrived in this world.  I ate healthy, took the protocol and hoped for the best.  We had no issues, thankfully, and I would definitely go this route again.  However, if you are considering taking the same path I took, I encourage you to do your own research.  Thoroughly exam the risks, as well as the benefits, and decide for yourself if this is something you feel comfortable doing.  We were already living a more natural lifestyle at that point and all my children were relatively healthy.  I had never had any complications in my pregnancies or deliveries.  It worked for me.  Wishing you the best and a safe, healthy, happy delivery!

Daily GBS Regimen

(Start 4-6 weeks before due date)

EHB: 1 capsule 4x/day

Vitamin C: 500mg 4x/day

Propolis: 1 capsule 4x/day

Silver: 1 tsp 3x/day between meals

Primal Defense: 2 pill 3x/day before meals

Tea Tree/Lavender externally each night starting 2 weeks before due date

More information that I saved but because it was over 13 years ago, I'm not sure where it came from:


EHB by NF Formulas given over a 10 day period (6 caps per day) (E.H.B. by NF Formulas, Inc.), and Tea tree oil vaginal suppositories 3 to 4 x daily for that time (see above). This mom was re-tested at two weeks after positive culture (3 to 4 days after last EHB taken), two weeks after that (2 1/2 weeks after first positive culture), and on one occasion was tested again 2 1/2 weeks later (5 weeks after positive culture) because of a prolonged ROM with no labor.

Another midwife had a case of a mom's GBS culture at 36 weeks yielded a result of 2+ colonization, which was the same at 38 weeks. She had her take 500mg Vitamin C every 4 waking hours, 1 EHB (NF Formulas) capsule every 4 waking hours, Propolis 4x daily, and she inserted a tampon soaked in 2% Tea Tree oil solution (2% Tea Tree essential oil, 98% Olive oil). She left the tampon in for 4 hours each day for 6 days. Culture at 39 weeks was negative for GBS. She had a long labor, a high leak for 72 hours, then a rapid active phase and 2nd stage, healthy baby, normal placenta, and normal recovery. The midwife has become a believer in Tea Tree oil for a variety of infections, though in this case she believes it acted synergistically with the other natural therapies the mother used. She has used it as a spray on throat infections, as well as for vaginal yeast, trichomonas, and gardnerella, all with great success. Not much is seen about Tea Tree oil in midwifery literature, but it may well be worth a try for other GBS+ moms who are averse to standard antibiotic therapy.

·  Another recommendation for GBS:

1. Boost Vitamin C in your diet, such as eating 2 grapefruit per day. Other good sources of Vit C: red peppers, oranges, kiwi fruit.

2. Drink a cup of Echinacea tea or take 2 capsules of echinacea every day

3. Get extra sleep before midnight. Slow down your schedule. Take it easy and eat well. Follow a nutritious Pregnancy Diet.

4. Take 3 teaspoons of Colloidal Silver per day. Take it between meals. Hold the liquid in your mouth a few minutes before swallowing. Colloidal Silver can be purchased in most health food stores. It is silver suspended in water. It is antibiotic in nature and safe in pregnancy.

5. Plan ahead for extra warmth after the birth for both you and baby. Hot water bottles, heating pads, hot packs, and big towels dried in a hot dryer during the pushing phase--will all help you and baby keep extra toasty after birth and reduce stress. Have a friend or family member assigned to be in charge of the "Mother/baby warmth team".

6. The colostrum from your breasts is the best antibiotic treatment your baby could ever get. The colostrum is very important for your baby. Breastfeeding your baby is the best thing you can do to keep your baby healthy since you pass on your immunities to your baby through the breast milk.

7. Other good prevention tips: Keep vaginal exams to a minimum--0 is best. Do not permit artificial rupture of the membranes. After the membranes have broke, keep vaginal exams to a minimum, again 0 is best if possible. If not possible, use extreme care and sterile technique if an exam is absolutely necessary. Any exam has the possibility of introducing GBS into the cervix of the mother if she has a positive GBS test result. Do not allow children of other families to visit the new baby for the first 3 weeks. Keep your older kids healthy so they are not sneezing and coughing on new baby.

Easy Gluten-Free Protein Balls (Almond, Date, Coconut, Protein Powder)

My kid's love these!  They are a healthy, filling snack...great for the afternoon when everyone needs a little something to hold them over until dinner.  This is actually a recipe I made up myself and it is naturally gluten-free.  My husband loves to have 2 with his morning coffee.  You definitely won't feel like your "being good" while eating these, but you are!

Protein Balls (makes 30 large balls)

2 cups Almonds
1 cup Dates
1/2 cup cocoa (I prefer dark cocoa, natural is better for you than dutch or alkalized)
1/2 cup coconut oil (regular or extra virgin, whichever you prefer)
1/2 cup organic shredded coconut (unsweetened) + 1/4 cup for coating balls
2 scoops or about 4 T of protein powder (whey, soy, brown rice or pea, we use the 2 latter)
Stevia or maple syrup to taste
2 T almond milk (optional, if needed)

First, put your almonds in a food processor and process until they are fine crumbs.  Next, add the dates and process until they are completely mixed in.  Add the coconut oil, cocoa, coconut and protein powder and pulse until all the ingredients are thoroughly mixed together.  Taste a little tidbit and then add stevia or maple syrup as needed.  They will already have some sweetness from the dates but you may need a bit more.  These will harden up and not be so "greasy" looking once you put them in the fridge but if they seem too greasy or wet, you can add in a little more coconut or protein powder.  If the mixture seems too dry, I usually just add in a little almond milk or you could add more oil or maple syrup.  Once the mixture is sweetened to your taste, grab about 1 tablespoon or so and roll it into a ball.  Place some shredded coconut in a bowl or plastic bag and roll the almond ball in the coconut.  Place finished balls on a plate and place in the refrigerator for 30 minutes or longer to harden up then they can be placed in a storage container or plastic bag.  Makes about 30 large balls (like the ones pictured).  I keep mine in the fridge or freezer but they are tastiest at room temperature or even slightly warmed.  Grab a couple in the morning, put them in your bag and they will be perfect by the time you are feeling snacky, mid-morning.

Click here for printable recipe:  GF Protein Balls Printable Recipe

Gluten Free Hemp Bread

Gluten Free Hemp Bread

Today while carousing GF bread recipes and reading about the need for flours with high protein content, a light bulb went off.  I have some hemp protein powder sitting in my freezer from when my hubby was on an exercise kick and needed the protein for building muscle.  I browsed around for a hemp bread recipe and came across a recipe at http://fantastichemp.wordpress.com/hemp-recipes/gluten-free-vegan-hemp-bread/.  Although the recipe originally said gluten-free, it actually was not, as spelt is the primary flour used.  They have since changed the title of the recipe and I went to work actually making a gluten free, though not necessarily vegan, version.  So here you go, courtesy of FantasticHemp.
 
Gluten-Free Hemp Bread (adapted from FantasticHemp's Vegan Hemp Bread)

900 g all purpose gluten-free flour mix (I used 400g Bob's all purpose and 500g of my own blend)
50g hemp flour (I used hemp protein powder, 50% protein)
50g hemp seeds (or sunflower if you would prefer a larger, crunchier seed)
1 T xanthan gum (or physillum husk powder)
1 1/2 T kosher salt
3 1/2 C warm water
1 T organic sugar, agave or honey
2 T yeast
1/2 C olive oil
2 T apple cider vinegar
1 egg (or 1T flax + 3T water for vegan)

(My blend is: 4 C sorghum, 1 1/2 C brown rice, 2 C potato starch, 2 1/2 C cornstarch, 1 1/2 C tapioca starch, 1 1/2 C Expandex.  Brown rice and sorghum are interchangeable, as are potato and corn starch.  Regular tapioca starch can be substituted for the Expandex but you won't get the same results.  Thoroughly combine and store in air-tight container.)
Combine water, yeast and sugar in a bowl and let stand while you get the other components together.  Weigh out all dry ingredients and mix thoroughly.  Add olive oil, vinegar and egg to the water mixture and slowly add into the dry ingredients.  I use a stand mixer and let run for a few minutes (3-5 minutes).  Grease three 8x4 bread pans.  Divide the dough evenly among the 3 pans.  Dough will be wet, like a thick pancake batter.  Put in a warm, moist place to rise for about an hour.  (I heat a cup of water in the microwave for 2 minutes then put the pans in the microwave with the steamy cup and close the door.)
When the bread has just about risen to the top of  the pan, turn your oven on and heat to 350 degrees.  Put your loaves in the oven and bake for 45-50 minutes.  Remove from oven when done and allow the bread to sit in the pan for 10 minutes before removing.  After 10 minutes have elapsed, run a butter knife or plastic spatula around the edges and remove bread to a cooling rack.  Allow to cool at least 30 minutes before cutting (an hour is better, but it's so hard to wait!)  Spread with a little organic butter and enjoy!

Printable Recipe here: Hemp Bread

Rosemary Focaccia

Rosemary Focaccia

My passion for bread baking began when I stumbled across a recipe adapted from Jim Lahey's no-knead bread recipe.  I read Jim's book and tried out some of his recipes and I was sold!  I loved this no-knead thing.  I wanted a way of making up more than one batch at a time and eventually picked up a copy of Artisan Bread in 5 Minutes a Day.  Here you made up large batches and stored them away for up to 2 weeks!  The only problem was that ABin5 used way more yeast (2 T per 6 cups flour vs. 1/4 t per 3 cups flour in Jim's recipe).  So I decided to combine the two techniques.  I would mix up a large batch using only 1 teaspoon of yeast, let it sit out out for 12 hours and then refrigerate.  It would be Healthy Bread in 5 Minutes that would lead me to gluten-free baking.  I had friends with Celiac so I tried out the gluten-free recipes on them.  Of course, I immediately began adapting them so I would have gluten and gluten-free versions of the bread I was offering for sale at the co-op. 

The focaccia above comes courtesy of HBin5's Gluten-Free Olive Oil Bread recipe.  I mixed up a batch last night and made 3 baguettes.  I had maybe 1/2 pound left over so we put it in the fridge.  I got it out tonight, flattened it out on a piece of parchment then sprinkled it with course salt and rosemary, let it rest for 30 minutes or so then popped it in a 450 degree oven for 30 minutes.  My kids could not believe it was gluten-free.  The only variation from the recipe was I used 1/2 cup of olive oil and used half tapioca, half Expandex where it called for tapioca starch.

Be sure to check out http://www.artisanbreadinfive.com for more tasty gluten-free recipes or read the book Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.