Ani's Raw Food Essentials - Ani Phyo [64]
Wheat is acid forming and slows down our metabolism. It contains a protein called gluten that creates inflammation in the body and contributes to bacterial imbalance, yeast overgrowth, and food allergies; depletes the immune system; and makes us feel and look bloated and swollen. Even organic whole wheat raises insulin levels, disrupts biochemistry, and impairs our body’s ability to lose weight.
Dr. Joseph Mercola, author of The No-Grain Diet, says one in every thirty-three people exhibits symptoms of celiac disease, a severe from of gluten intolerance resulting in intestinal complications, and the numbers are continuing to rise. Gluten is an allergen protein in wheat, barley, and rye.
My friend Billy is an organic and permaculture farmer in Portland, Oregon, and he breaks it down for me like this: Grains are mass produced and mono-cropped, meaning the same crops are grown over large areas of farmland every year. This creates a breeding ground for pests because the crops aren’t rotated. So, each year, stronger and stronger pesticides need to be used to combat stronger pests. Farming the same crops year after year depletes the nutrients in the soil, while the chemical pesticides and fertilizers provide no nutrients to the soil, nor to the crops grown in it. This is why nonorganic foods contain less nutrient value.
On the other hand, organic gardening and permaculture use broken-down plant materials, microorganisms, and compost to amend the soil, to replenish it, and to put nutrients back into it so the food grown is nutrient dense.
Michael Pollan, author of many books including The Omnivore’s Dilemma, in his TED (Technology, Entertainment, Design) talk describes a farmer who calls himself a grass farmer, rather than a chicken or sheep or cattle farmer. This farmer moves chickens around his farm to help fertilize the soil. The chickens break down the cow manure and help to enrich the soil so it grows healthier grasses, which in turn feed his livestock. Pollan points out that we think that for us to get what we want, nature needs to be diminished. In this example of the farmer, there’s actually more soil, more fertility, and more biodiversity created at the end of the season, not less. Says Pollan, “If we begin to take account of other species and the soil, we can take the food we need from the earth and heal the earth in the process. This is a way to reanimate the world.” I couldn’t agree more.
DEHYDRATED PIZZA CRUST
My pizza crusts are basically flatbread and cracker recipes that I think work well topped with pizza ingredients. When sauce and toppings are added, the crust takes on a texture and taste that to me is very baked pizza-like.
As with baked pizza that can be made on English muffins, baguettes, and sliced bread, you can also use whatever raw cracker or raw flatbread you may have on hand to make any pizza.
BUCKWHEAT PIZZA CRUST
MAKES 9 SERVINGS
The buckwheat makes this a light crust that’s delicious when topped with marinara or pesto and your favorite pizza toppings.
If you don’t have Buckwheat Crispies on hand, use ½ cup of dried buckwheat groats instead.
½ cup dried Buckwheat Crispies (page 63)
3 cups chopped celery
2 tablespoons olive oil
½ teaspoon sea salt
1 cup water
1 cup flax meal
Grind the Buckwheat Crispies into a powder, set aside.
Place the celery, olive oil, salt, and water in a high-speed blender. Blend until smooth. Add the flax meal and blend to mix well. Add the buckwheat powder and blend to mix well.
Scoop the batter onto a lined 14-inch-square Excalibur Dehydrator tray. Spread the batter evenly across the entire surface.
Dehydrate for 10 hours at 104°F. Flip and score into your desired shape, either a circular pie or nine slices. Dehydrate for another 4 to 6 hours, until the crust has your desired consistency.
TOMATO PIZZA CRUST
MAKES 9 SERVINGS
Made with both flax meal and flaxseed for additional texture and