Sunday, June 20, 2010

Spicy Sun-Dried Tomato Marinara Sauce and Chili Kidney Bean Pizza

This recipe has great flavor ( from Brazier's Thrive diet) which is entitled “Chili Kidney Bean Pizza”; always keep in mind that Brazier says his pizzas are in shape only, not necessarily standard-type pizza. I will definitely make it again! When I do make this again, I will put it in a casserole pan and not on a pizza pan. The reason is that the flavor is fabulous (I'm sure it is the Marinara Sauce), but the brown rice is not sturdy enough for a standard-type crust and it was impossible for me to cut the pizza in the normal way and hand out slices. It broke apart.  The only other option would be to have an extra large pizza serving utensil. We all agreed that the taste was excellent but the pizza pan did not work. Next time, casserole dish and the recipe will be a complete success. Here is the recipe:

Chili Kidney Bean Pizza
1 ½ cups cooked brown rice
1 ½ cups kidney beans (I used white)
¼ cup coconut oil
1 TBS chili powder
1 tsp chili flakes
sea salt to taste (I used 1/8 of a tsp)

Using a food processor, blend up all crust ingredients and press into a pan (casserole dish preferred)

Spicy Sun-Dried Tomato Marinara Sauce (EXCELLENT!)
1 cup sun-dried tomatoes
1 clove fresh garlic
1 cup chopped fresh tomatoes
1 cup water
½ cup grated cucumber
3 TBS hemp oil
1 TBS balsamic vinegar
1 tsp oregano
1 tsp rosemary
¼ tsp thyme
Sea salt to taste (1/8 tsp)

Soak the sun-dried tomatoes in the water for 20 minutes.
In a food processor, process all ingredients until smooth.
Top pizza with sauce or you can use it for any other recipe that asks for Marinara Sauce. 
Cook at 300 degrees for 45 minutes.  Brazier says that by cooking at 300 degrees or less, you retain all of the original nutrients from your food.  He also states that through his research, he believes  you should either eat your food raw or never cook it higher than 300 degrees. 

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