For those of you who may have been following my "stories" posts from last night, here's a bit more from the progression on my #rawveganpizza project.
My method for making this particular #glutenfree #veganpizza crust is very similar to procedures used for a baked version, but placed in a @tribestlife Sedona Classic food dehydrator at very low temperature instead of baking in an oven.
This #gourmetraw black truffle rosemary buckwheat crust is intended for someone in a transitional stage, aiming toward better health as a longer-term goal.
This is not low in fat by any stretch of the imagination, and texture of the finished product should closely resemble a higher-fat Chicago style "#buttercrust " pizza. It is simply homemade flours (#madewithkitchenaid from sprouted buckwheat, dehydrated and then finely ground), #organic & #raw/unrefined oils, #farmdirect & #homegrown herbs, and a bit of mineral sea salt.
I'm juice cleansing at the moment (season change=fasting/juicing/fine-tuning of the immune system), and then perhaps I'll work on one of my regular lower fat #rawvegan pizzas to enjoy afterward. Not sure where things will take me from this point forward, as I'm currently attempting to phase out my (too) longstanding adherence to fruitarianism in favour of something a bit closer to Dr. Cousens' "rainbow green" #rawlifestyle regimen. We shall see how that goes, and in the meantime I'm still accepting a few more clients & #ahimsa #culinary #rawfood workshop engagements in the #Cincinnati area before heading south for the winter.
Once home again, I hope to get back to "normal" with the #RawVeganista blog, #veganfoodshare posts, related social sharing, and also resume work on my upcoming book + iOS apps (lost my computer on this long journey, so will most likely be starting again from scratch). Until then, keeping the vibration high and sending much love & gratitude to all of my fellow #vegansofIG !