Pizza Dough

This is a recipe created with the help of AI.

INGREDIENTS:

• 2 Cups Peeled Yucca
• 2 TBSP Palm Shortening
• 2 TBSP Cassava Flour
• 1 tsp Olive Oil (high quality)
• ½ tsp Real Salt
• Optional Herb(s) such as: Italian Seasoning, Garlic Powder, Basil, Oregano, Onion flakes, or any other favorite seasoning or blend.

INSTRUCTIONS:

1. Peel Yucca. (If not already peeled. in my local grocery store they sell yucca peeled and frozen).
2. Boil water on the stove top.
3. Add Yucca to boiling water.
4. Cook.
5. Test for “fork tender” texture to know its done.
6. Drain Yucca.
7. Mash
8. Preheat oven (if using for pizza crust) to 375 (otherwise, skip if you are using this crust for a “dough” recipe such as pizza pockets)
9. Mix all ingredients together. Process (high speed blender or food processor) until a dough forms.
10. Place dough between sheets of parchment paper or silicone mats.
11. Allow dough to cool completely.
12. Divide into 2 halves to make two crust rounds.
13. Roll out to about 1/2 inch thick or less.
14. Bake for 15-20 minutes on a parchment or silicone-lined baking sheet. NOTE: it should be nicely browned.
15. Remove from oven.
16. Turn crust over.
17. Continue baking until the second side is browned nicely too.
18. Top as desired or use in bread dipping sauce.

NOTE: Keep sauce or “wet” ingredients to a minimum when topping or stuffing this dough so final crust is not soggy.

Gyro Meat

When Lamb is on sale, consider making this nice treat. You can make it, slice it into serving portions, freeze it flat, then repackage it into Gyro making kits. It keeps in the freezer and is delicious.

INGREDIENTS:

• 2 LBS Ground Beef
• 1 LBS Ground Lamb
• 6 peeled cloves of garlic
• 1 red onion
• 6 TBS Greek Seasoning

INSTRUCTIONS:

You’re going to need a food processor. Even a high-speed blender with an S hook cannot keep up with this recipe! It is a hog of blender resources and will burn out the motor. You’re forewarned.

Blend together the onion and garlic.

Add 1/2 of the lamb. Process until a smooth paste.

Processing remaining 1/2 of lamb. Process until a smooth paste.

Continue adding about 1/4 of the beef at a time, processing until it is a smooth paste and all of the spices are incorporated well.

When the mixture is entirely mixed and a fine paste, put into a bread mold pan. Cover. Refrigerate over night.

Bake at 350 degrees, covered with foil, for 1 hour.

Remove from oven. Allow to cool slightly. Place in fridge. DO NOT attempt to slice until it has been in the fridge 24 hours.

Thinly slice entire loaf into serving portions.

Follow the method for freezing (lay one slice on a lined freezer tray) or cook in some hot fat in the pan. NOTE: This recipe produces a lovely, spiced, rendered fat on its own. You can use that to cook. Just discard the blood.

Pairs lovely with Mediterranean salad, cucumbers, tzatziki sauce, carrots, black olives or Mediterranean olives and more.

Dr Berg’s Chocolate Seed Crackers (revamp)

Recently I published Dr. Berg’s video and some thoughts about making seed crackers from Dr. Berg’s YT channel. I revamped this and it turned out fun and delicious. Original Post Link: https://collectedgoodies.wordpress.com/2025/05/31/chocolate-crackers/

INGREDIENTS:

• 2 Cups Go Raw Sea Salt Pumpkin Seeds
• 2 Cups Raw Sunflower Seeds
• 9 Ounces Lillys Dark Chocolate Pieces
• 1/2 Cup Central Market Organic Cocoa Nibs
• 1/2 Cup Kirkland Organic Hemp Hearts
• 3 TBSP Rendered Tallow or Coconut Oil
• 1 TBSP Poppy Seeds
• 1 TBSP Cream de Cocoa extract
• 1 scoop Kal Stevia

Perfection! NOTES: The rest of the recipe is exactly what Dr. Berg recommended. Since his goal was not to use nuts for those who are sensitive and/or looking for an alternative, he didn’t include any. However. I see this recipe has a lot of room for playing around with using up left over nuts, too. So you have less than a handful of any nut variety left over? Course chop it and toss it in the bowl with this lovely mix. Viola! Lovely snack!

Ginger Ale (kinda DIY)

Who doesn’t love ginger ale? However, the brands typically at market labled “ginger ale” have ingredients in it that 1) typically are not ginger, but flavoring 2) healthy 3) allergen friendly. To the rescue: Ginger is super healthy on its own. Here is the solution. Buy your own organic (or grow your own) ginger root and make your own ginger ale. Here is a quick and practical method, including your sweetener of choice.

So let’s talk about the sugar aspect. The ratio you’re looking to achieve is roughly the equivalent to 1/2 cup sugar to 1 cup of water per 2 inches of ginger root and 1/2 a citrus rind (left over from making another recipe is fine). Your sweetener can be cane sugar, coconut sugar, stevia (here is a handy stevia calculator), honey, date sugar, or maple syrup are options. For the citrus, half a lemon, lime, or tangerine are all nice variations.

INGREDIENTS:

• 1 cup water
• 2 inches of ginger root, peeled, chopped.
• 1/2 lime
• 1 tsp sweetleaf powdered stevia

Ginger-Lime Syrup

INSTRUCTIONS:

Combine ingredients in a sauce pan. Heat over medium heat until bubble form, just short of boiling (if you miss it, take it off the heat). Cover. Let steep one hour. Sieve. Place into clean bottle. Refrigerate. Enjoy over ice and diluted to your preferences with sparkling water.

Wrap (Oats)

Flatbread, wraps, tortillas which are gluten free and lower carb than traditional corn or wheat tortillas are common recipes. Here is one style which is simple to make using a blender.

Yields 10

INGREDIENTS:

Bowl 1:

• 2 Cups Rolled Oats
• 3 1/2 Cups Water

Bowl 2:

• 1 TBSP Whole Chia Seeds
• 1/3 Cup Water

Bowl 3:

• 1 TBSP Flax Seeds
• 1/3 Cup Water

Additional Blender Ingredients:

• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp finely ground thyme
• Optional: additional herbs such as cumin, black pepper, parsley, etc.

Blender, to ladle, to hot pan-riffic! This recipe yields 10 ladle-fulls of wraps.

INSTRUCTIONS:

1. Place oats in a bowl. Cover oats with the water. Stir. Set aside for approximately 60 minutes. The goal here is we are softening the oats for the consistency of the final batter. Don’t rush this step.
2. In a separate bowl, combine measured whole chia seeds and water. Stir. Set aside for approximately 30 minutes until the seeds are thick and gel like.
3. In a third bowl, combine measured whole flax seeds and water. Stir. Allow to sit approximately 30 minutes until these seeds are also gel like.
4. When everything is done soaking, add the softened oats, along with their soaking water, into a blender. Add salt and optional herbs and seasonings of choice-this is customizable.
5. Blend.
6. Check consistency if you need to add water or not. It should glide off a spoon, the consistency of pancake batter. If needed, add more water.
7. Once the batter is ready, stir in the reserved seeds, which boost the nutritional content and function as a binder in our flatbread.
8. Heat a non-stick pan over medium heat.
9. Drizzle Olive Oil into the pan.
10. Pour one soup-ladle full of the batter into the hot pan and tilt the pan to spread the batter all around the pan evenly.
11. If desired, sprinkle sesame seeds (white and black) for added health and nutritional benefit, if not allergic.
12. After 2-3 minutes of cooking, the edges will start coming away from the edges of the pan. Now its time to flip!
13. Use a spatula to flip the flatbread.
14. Repeat flipping a few times to ensure it is cooked evenly on both sides.
15. Remove from the pan to a wire rack so the steam can escape.
16. Repeat cooking process in the medium-heat pan with the remaining batter.

Ready to flip, the first time, it curls all the way around the edges. 

These smell amazing!

NOTES:

• Yield: 10 equal ladle full sized portions.
• The first one, like making pancakes, can ruin if there is too much oil, or the pan temperature is not dialed in.
• The olive oil really makes the herbs in this recipe shine. If you skimp on the olive oil, as long as you are not rushing the process and using a non stick pan, this recipe will still turn out. However, even a bit of olive oil makes the herbs really shine. Yet, too much and you end up with mush, like mashed potato consistency which will never cook.
• Flipping notes: This recipe is like cooking traditional pancakes but different too. You have to dial in the oil and temperature. Once you do, ladle one ladle full of batter into the hot, oiled, pan and let the batter swirl around the pan. Then leave it alone. First you will see tiny bubbles forming “holes” in the wrap. It is okay. They fill in later. This is just steam escaping. It is NOT time to turn yet. Next, you will see the holes fill in and the batter which is facing up turn from “wet” to “dry” looking. It is also NOT time to turn yet. Then, you will see the edges of the wrap start to turn upwards towards the sky. It is NOT time to turn yet. Wait until the edges are all the way up all the way around the wrap. Now, it is time to turn. Once you do, let it cook on the 2nd side until the entire wrap becomes a pita-bread like bubble. The bubble goes away when the steam releases, it won’t stay, but wait for the giant bubble before turning again to the first side. Now, wait again for the giant bubble. Then it is ready to cool on a rack. The rack will get hot, you may need more than one Rack. These wraps need a cool rack to allow the steam out or they get too soft and then they get sticky. Otherwise, you are good to go with foldable, bendable, spreadable with your favorite topping and condiment wraps.
• Enjoy!

Strawberry Nutella

This recipe doesn’t need any modifications, and it is an excellent chance to practice French. Our YTer does an excellent job of describing the various uses. Makes me think this method can be copy-kat style for kiwi and hemp heart nutella (like the nut-free chocolate nutella version I have on my blog using hemp hearts) and other lovely flavors beyond strawberry and hazelnut. I may give that a delicious and nutritious try some day.

Pickled Ginger

Many cultures believe pickled ginger helps kickstart the digestive process and is supportive to overall health.

Method:

Have a clean jar. Peel and grate ginger root about 1 cup. Place in clean jar. 1/2 to 1 TBSP real salt. Remove seeds, add 1/2 cup fresh squeezed lemon juice. Ensure the ginger is immersed. Stir it all up.

Protein Bagels

2 1/2 cups sesame seed flour
1 1/2 tsp baking powder
1/2 tsp salt

Mix together.

Add 1 cup coconut yogurt (drained if needed, or substitute silken tofu). Mix together. Knead dough until the dough is no longer sticky.

divide into 4 portions. roll into sausage shapes and combine ends to make classic bagel shape, just note to leave a LARGE center hole as they do expand when cooking.

Place bagels onto a baking sheet either lined or greased.
use JUSTegg wash, or water, or melted butter or olive oil as a topper. Add toppings such as everything bagel spice, cinnamon stevia, etc.

Bake 375 about 25 minutes, or until done. Toaster oven works great.

Let rest until room temp. Slice. Freeze or enjoy. Frozen for 6 months, counter top for 2 days, fridge for about 5 days.

Homemade Teriyaki Sauce

The secret to this sauce? Reducing to the desired thickness, or use a flour replacement such as arrowroot/tapioca to thicken it up more quickly.

INGREDIENTS:

• 1/2 cup organic soy sauce or Braggs liquid aminos
• 1/4 cup of rice wine
• 1/4 cup of brown sugar (substitute)
• 2 tbsp of date syrup
• 1 tsp of ginger, peeled and grated

INSTRUCTIONS:

Combine ingredients. Cook down until desired reduction/thickness.

Chocolate Crackers

Lower-carb, grain-free, dairy-free crackers.

INGREDIENTS:

• 5 cups of seeds (ideas include: hemp hearts, pumpkin seeds, cocoa nibs, sunflower seeds)
• 1 package of dairy-free, sugar-free chocolate chips (or make your own)
• 3 TBSP coconut oil (or palm oil)
• OPTIONAL: Vanilla Extract or other flavoring. Peppermint makes a nice switch up!

INSTRUCTIONS:

1. Prep a baking sheet with parchment or silicone mat.
2. Prep a double boiler.
3. Melt chocolate and coconut oil together.
4. Pour over 5 cups of seeds.
5. Pour mixture over prepared baking sheet.
6. Freeze.

Source: Adapted from https://www.youtube.com/watch?v=zDp03fOlnSM&t=141s