Delicious looking...no?

There are versions of this all over the Internet.  I’ve adapted this recipe to healthier standards and better quality ingredients than most.    The main crust ingredient, believe it or not, is cauliflower–and it is truly delicious (almost seemingly decadent).  It’s also very low carb.  I happen to be bovine casein sensitive, so I used sheep’s milk cheeses for this recipe at home.  Extra crusts can be made and supposedly frozen for later.  Who needs Domino’s, anyway?

• 1 cup cooked, shredded or “riced” organic  cauliflower
• 1 free range, organic chicken or duck egg
• 1 cup organic sheep milk “mozzarella-like” Greek cheese or regular organic mozzarella cheese
• 1/2 tsp organic fennel
• Pinch of organic caraway seeds
• 1-2 cloves finely chopped organic garlic
• 1 tsp organic Italian herbs
• 2 tsp organic parsley

Toppings:

• Organic mozzarella-like cheese (or any variety you like)–or–I’ve had some nice results with a Sheep’s milk Gouda I found at Trader Joe’s
• Organic low carb tomato/marinara sauce
• Whatever quality meats or seafood you like
• Organic artichokes
• Organic veggies, spinach, onions, mushrooms, garlic, olives…the works!

Delicious and easy!

Preheat oven to 450 degrees Fahrenheit.

Spray a cookie sheet with olive oil spray.

In a medium bowl, combine cauliflower, egg,  and cheese.  Press evenly on the pan. Sprinkle evenly with fennel, caraway,  finely chopped garlic, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven.

To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted (5-10 minutes)

Many thanks to Dee Lieber for providing the tantalizing photo for this recipe!

This delectable recipe was sent to me by Durga, a member of Portland’s local Weston A. Price Foundation’s group with paleolithic culinary tendencies…for the good fortune of us all.  I have made some small modifications to allow for better adaptation to Primal guidelines….Enjoy!
Servings: Serves 4.

Ingredients for marinade:

1/2 teaspoon fenugreek seeds
2 tablespoons red- or white-wine vinegar
2 teaspoons ground coriander seeds
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
Four 3-ounce pieces salmon fillet with skin
3 bell peppers (preferably different colors)
1 medium onion
10 fresh curry leaves
4 large garlic cloves
4 tablespoons olive oil
1 tablespoon grated peeled fresh gingerroot
2 cups Laxmi’s fresh coconut milk or canned unsweetened coconut milk
1 teaspoon coarse salt, or to taste

Recommended Accompaniment: steamed veggies with butter and/or Cauliflower Rice (see recipe)

Preparation:

Make marinade:
In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients. In a shallow baking dish rub salmon fillets all over with marinade. Marinate fillets, covered, at cool room temperature 30 minutes.
While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic. In a 10- to 12-inch nonstick skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear fillets until golden, about 2 minutes on each side. Transfer salmon to a plate. To skillet add onion, garlic, gingerroot, and 1 1/2 tablespoons oil and cook over moderate heat, stirring occasionally, until onion is lightly browned. Stir in coconut milk and salt and bring sauce to a boil, stirring. Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.
In another skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender and lightly browned, 5 to 6 minutes.

Serve salmon and sauce over Cauliflower Rice, topped with bell peppers!

BONUS:

ANOTHER SIMPLE RECIPE DURGA RECOMMENDS:

“Saute a little ground or leftover meat in ghee and celtic sea salt, add some chopped greens or other non-starchy veg until wilted, add some bone broth and a little chopped garlic and let it simmer a couple of minutes. Pour it in a bowl over a spoonful of coconut oil and a BIG spoonful of mixed herb pesto.

It’s pretty YUM.”

NO LIE, Durga.

This soup is heaven-on-wheels. Not only is it extremely hearty (wonderful, comforting and filling on a cold winter day), healthy and nourishing, it is also extremely supportive of immune function (chicken broth, garlic, ginger, shitake/maitake mushrooms, coconut milk/coconut oil, chili spice—If you’re really coming down with something I’d avoid adding the wild rice). It also may just be the best tasting soup you have ever had. This will serve 4-6 –assuming you haven’t invited me to dinner (I could practically eat the entire pot on my own). If you have any left over, it keeps well and may even taste better the next day—if this is even possible.

Ingredients:

• 1-2 quarts of either homemade or packaged organic, free-range chicken broth
• 1 large boneless chicken breast – cut into bite-sized pieces – May substitute (or even add) diced shrimp and/or scallops
• 1 medium sweet onion, diced
• Shitake or maitake mushrooms, diced
• 1-2 cloves of garlic, mashed or minced
• Grated ginger (as much or as little as you like)
• A handful of wild rice (entirely optional)
• Thai “Tom Yum” soup mix or red curry paste – 2+ tablespoons
• Fresh or frozen spinach
• Thai fish sauce (4-tbs)
• 1-2 cans organic coconut milk (avoid the ones saying “lite” on the label)
• A handful of diced cilantro
• One juicy lemon

Directions:

-    Sauté onions and mushrooms in KerryGold butter or coconut oil with a dash of either regular sesame oil OR “hot pepper” sesame oil (depending on how spicy you like things) until lightly browned in a large soup kettle

-    Add the chicken broth and bring the mixture to a light boil-reduce to simmer

-    If you want to use the wild rice, rinse it first then add it to the broth.  This will take a good 45 minutes to properly cook

-    Add the Tom Yum soup mix/red curry paste while simmering

-    Add garlic and/or ginger also while simmering

-         After a few minutes (say 10 without the wild rice or 45 with the wild rice) increase heat back to a light boil and add raw chicken/shrimp/scallops.  These will cook quickly (maybe 5 minutes at most)

-         Add spinach

-         Add fish sauce

-         Reduce heat to simmer again and add in one to two cans of organic coconut milk and let it come back up to a simmer, then turn off heat

-         Serve it up in a large bowl (this can be a meal unto itself)

-         Squeeze in the juice of about ½ a lemon per serving (you can add less or more, depending on how lemony you like it)

-         Add a generous topping of diced cilantro

-         Be teleported to a whole new unparalleled gustatory nirvana

This soup is heaven-on-wheels.  Not only is it extremely hearty (wonderful, comforting and filling on a cold winter day), healthy and nourishing, it is also extremely supportive of immune function (chicken broth, garlic, ginger, shitake/maitake mushrooms, coconut milk/coconut oil, chili spice—If you’re really coming down with something I’d avoid adding the wild rice).  It also may just be the best tasting soup you have ever had.  This will serve 4-6 -assuming you haven’t invited me to dinner (I could practically eat the entire pot on my own).  If you have any left over, it keeps well and may even taste better the next day-if this is even possible.

This soup is quick, easy, healthy and delicious. Your taste buds, your family and your colon will thank you.

Ingredients:

-         1-2 quarts homemade or prepackaged organic, free range chicken broth

-         1-2 lemons

-         Small handful of wild rice (entirely optional)

-         One large, boneless chicken breast (diced)

-         One medium sweet or regular onion (diced)

-         Shitake/maitake mushrooms (diced)

-         One clove garlic, minced

-         Plain homemade (preferably) raw milk kefir (either cow or goat’s milk)

Directions:

First sauté the onions and mushrooms, then add chicken broth

If using wild rice in the recipe, then add it here and let it simmer for a good 45 minutes (without the wild rice this soup is really quick)

Bring the broth to a light boil

Add garlic

Add diced chicken breast and cook/lightly boil for 5 minutes

Remove from heat and add kefir to desired creamy consistency

Squeeze in juice of about one lemon per serving

This soup is quick, easy, healthy and delicious.  Your taste buds, your family and your colon will thank you.