The Art and Science of Regenerative Eating: Building Better Health One Meal at a Time



Eat mostly fruits and veggies—mostly raw—and
keep carbs, dairy, flesh & soy proteins separate
to regain and retain better health!
 

Take my FoodMagick 4-Day Challenge
and feel for yourself what a difference
Regenerative Eating can make!


Hello and welcome, Friend!

My name is Sandra Mach, and I am
a Regenerative Eating practitioner
who wants to help you learn how
easy and delicious it can be to
achieve the best health of your life
just by playing with your food.

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PIZZA RECIPES

 

 

No need to deny yourself pizza just because meat and cooked tomatoes aren't compatible with bread. Just decide if you want carbs or protein and choose the appropriate recipe option below.

 

If ordering for delivery, stick with carb options since they probably won't offer the right kind of crust for protein compatibility.

 

 

Protein Pizzas

Crust Ingredients:

2 Cups soy flour
3 Tblsp butter
3 tsp baking powder
3/4 Cup water (approx.)
1 Tblsp Tupelo honey

Optional:
1 tsp garlic powder
1 tsp each oregano and basil
1/2 tsp each sea salt and paprika

Sift soy flour with baking powder and optional ingredients, cut in butter. Add liquids slowly until a soft dough is formed. Roll on floured baking pan or pizza stone to about 1/3-inch thickness and pinch around the outer edge to form a little lip.

 

Bake alone at 375F for 10-15 minutes or until crust is just starting to brown. Remove from oven to add choice of compatible sauce and toppings (no carbs), cover lightly with cheese, then return to oven and continue baking until cheese is melted.

 

 

Alternately, try making a "meatza" instead where the crust is made of meat:

Mix 1 lb ground beef with 1/4 lb Italian sausage and 1 tsp each sea salt, paprika, garlic powder, oregano, and basil. Spread the meat mixture about 1/4-inch thick on a baking sheet with low sides or a lip. Bake at 375F for about 10 minutes, then remove from oven and drain off excess grease. Spread with sauce of choice and add favorite veggies, mushrooms, olives, onion, garlic, etc. Top with cheese and return to oven to continue baking until cheese melts.

 

 

Or try using a thick sturdy vegetable such as eggplant for the crust and use any meat, cheese, veggie toppings and tomato sauce as you like. OR (again!) I found a cool recipe for using cauliflower for the crust! Check this out, originally left by user "Twins+1" in the comments section of an online article, with some adds from me:

 

Cauliflower Pizza Crust

Ingredients:

2 Cups of finely minced raw cauliflour
2 Cups of finely shredded cheddar cheese

     (or half cheddar and parmesan)
2 eggs
1 tsp each oregano, basil, minced garlic, parsley, veggie salt

     (or other favorite savory herbs)

Preheat oven to 450F. In a large bowl mix all ingredients together well. Press mixture evenly into a 12" pizza pan and bake for about 10 minutes or until crust starts to brown. Remove from oven to add any typical pizza sauce and toppings, and return to bake for another 10 minutes or so.

Cauliflower Pizza Crust (with homemade quickie tomato sauce, mozzarella, bacon, and Italian ham)... YUM!

 

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Carb Pizzas

Most commercial or delivery pizzas should be considered as carb meals with sauce and topping choices made accordingly.

 

Sweetza

Ingredients:

3/4 Cup Medjool dates, pitted and chopped
1 large yellow onion sliced into thin rings
1 Tblsp olive oil
1/8 tsp sea salt
1 tsp dried rosemary
2 naan flatbreads, plain or garlic

Cream cheese to spread on flatbreads

 

Coat the bottom of a non-stick sauté pan with olive oil, and heat on medium high until the oil is shimmering. Add onion slices and stir to coat the onions with the oil. Spread onions out evenly over the pan and let cook for 30 minutes to an hour more, stirring occasionally. Continue to cook and scrape until the onions are carmelized.

 

Preheat oven broiler.

 

Spread cream cheese thickly over flatbreads or prepared crust and place under broiler just until cheese starts to melt (2 to 4 minutes). Remove from oven and top with the onions, dates, and rosemary, dividing evenly over flatbreads or crust. Return to broiler for a few more minutes until toppings are hot and bread starts to brown.

 

 

For a more traditional-style pizza: Prepare naan flatbread or pre-made pizza crust such as Boboli by spreading with cream cheese and broiling as above, but then just top with more traditional pizza veggies such as sauteed mushroom, olives, peppers, onion, garlic, etc. before returning to oven to brown the crust.

 

Naan Pizza with Artichoke, Asparagus, and Caramelized Fennel

 

Avoiding the usual meaty, cheesy, tomato saucy, miscombined monstrosity is the key to a more healthful carb pie. Any tomato used must be kept raw, so serving it as a garnish or dipping sauce such as raw tomato pesto is preferred. Adding herbs and/or nutritional yeast to the cream cheese base before spreading on the flatbread or crust is also a healthful way to get a wider range of nutrients. To satisfy any perceived need for meat, use chopped crispy bacon or get really creative with more unusual savory toppings such as artichoke, eggplant, avocado, beans, nuts, etc.

 

So many new taste adventures, so little time to eat!

 

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Recipe Index