James Hermes, N.D.- Oregon Licensed Naturopathic Physician http://hermesnaturedoc.com Portland Naturopathic Doctor Mon, 12 May 2008 07:24:02 +0000 http://wordpress.org/?v=2.2.1 en Gluten free pizza crust (Vegan recipe) http://hermesnaturedoc.com/2007/02/01/gluten-free-pizza-crust-vegan-recipe/ http://hermesnaturedoc.com/2007/02/01/gluten-free-pizza-crust-vegan-recipe/#comments Thu, 01 Feb 2007 22:51:17 +0000 James Hermes http://hermesnaturedoc.com/2007/02/01/gluten-free-pizza-crust-vegan-recipe/
Ingredients:
1 cup Brown Rice Flour
1/2 cup Cornstarch
1/2 cup Tapioca Flour
1/2 cup Almond Meal/Flour
1 Tb Baking Powder
1/2 tsp Sea Salt
2 Tb Unrefined Coconut Oil
3/4 cup Water
office furniture in BulgariaDirections:

 

  Preheat oven to 400°. Grease 2 cookie sheets or 2 pizza pans, set aside. In a mixing bowl, place the flours, baking powder and salt. Cut in coconut oil, rubbing with the fingers until it feels like cornmeal. Pour in water and stir until dough clings together in a ball. Work with hands, kneading dough until smooth. Form into 2 balls. Place each ball on the center of prepared pans and cover each with plastic, press out into a 10 inch circle about 1/4 inch thick except at the edges, which should be about 1/2 inch thick to contain the sauce and fillings. Repeat with the second ball. Fill with desired sauce and toppings. Bake 20 to 22 minutes. Yield: 2 pizza crusts 10    

 

 

 

]]> http://hermesnaturedoc.com/2007/02/01/gluten-free-pizza-crust-vegan-recipe/feed/ Dr. Hermes’ recommended cookbook list http://hermesnaturedoc.com/2007/01/27/dr-hermes-recommended-cookbook-list/ http://hermesnaturedoc.com/2007/01/27/dr-hermes-recommended-cookbook-list/#comments Sat, 27 Jan 2007 02:17:09 +0000 James Hermes http://hermesnaturedoc.com/2007/01/27/dr-hermes-recommended-cookbook-list/ “366 Healthful ways to cook leafy greens”
Author: Linda Romanelli Leahy
ISBN # 0-452-27511-3

“The Allergy Self-Help Cookbook”
Author: Marjorie Hurt Jones, R.N.
ISBN # 0-517-12002-x

“The American Vegetarian Cookbook from the fit for life kitchen”
Author: Marilyn Diamond
ISBN # 0-446-51561-2

“Cook your way to the life you want”
Author: Christina Pirello
ISBN # 1-55788-321-1

“Cooking the whole foods way”
Author:Christina Pirello
ISBN # 1-55788-262-2

“The New Enchanted Broccoli Forest”
Author: Mollie Katzen
ISBN # 1-58008-136-3

“The Encyclopedia of Healing foods”
Authors: Michael Murray N.D. and Joseph Pizzorno N.D.
ISBN –10 # 0-7434-8052-x

“The essential root vegetable cookbook”
Authors: Sally and Martin Stone
ISBN # 0-517-57623-6

“Glow: A prescription for radiant health and Beauty”
Author: Christina Pirello
ISBN # 1-55788-370-X

“Grub: ideas for an urban organic kitchen”
Authors: Anna Lappe’ and Bryant Terry
ISBN # 1-58542-459-5

“The new moosewood cookbook”
Author: Mollie Katzen
ISBN # 1-58008-130-4

“Sweet and sugar free: an all natural, fruit-sweetened dessert cookbook”
Author: Karen E. Barkie
ISBN # 0-312-78066-4

“The Uncheese Cookbook”
Author: Joanne Stepaniak
ISBN # 0-913990-42-6

“The Ultimate Smoothie Book”
Author: Cherie Calbom
ISBN # 0-446-67775-2

“Vitality foods for health and fitness”
Authors” Pierre Jean Cousin and Kirsten Hartvig
ISBN # 1-903296-88-9

“Wise Concoctions”
Author: Bonnie Trust Dahan
ISBN # 0-8118-1744-x

]]> http://hermesnaturedoc.com/2007/01/27/dr-hermes-recommended-cookbook-list/feed/ Blueberry and Orange Scones http://hermesnaturedoc.com/2007/01/26/blueberry-and-orange-scones/ http://hermesnaturedoc.com/2007/01/26/blueberry-and-orange-scones/#comments Fri, 26 Jan 2007 05:47:39 +0000 James Hermes http://hermesnaturedoc.com/2007/01/26/blueberry-and-orange-scones/ Ingredients:
2 cups brown rice flour
1/2 cup Amaranth Flour
1 Tablespoon Aluminum Free Baking Powder
3 Tablespoons Maple Sugar or Maple Syrup
Grated zest of one orange
1/2 cup butter or unrefined coconut oil
1 cup fresh or frozen blueberries
1 egg (or 1 Tablespoon soy flour mixed with 1 Tablespoon water)
3/4 cup milk or non-dairy milk

Preheat oven to 400 degrees Fahrenheit
In a bowl, combine flour, baking soda, sugar, and orange zest.
Cut the butter into dry ingredients until the mixture resembles a fine meal. Beet the egg or soy/water mixture together. Add the liquid to the flour mixture, stirring gently. Stir in the blueberries. Do not overmix. Press the dough into a ball and flatten into a round 1 inch thick pie shape. Cut into 8-10 pie shaped wedges. Place the scones on an ungreased cookie sheet about 2 inches apart. Bake for 20-25 minutes or until lighly browned.
Enjoy!

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