If you're cauliflower intake has finally peaked from all the inventive cauliflower rice and cauliflower pizza crust recipes out there lately, why not give sweet potato crust a try? This plant-based Ayurvedic pizza recipe from cookbook author and Ayurveda lifestyle expert, Sahara Rose piles a potato-powered crust high with flavor and whole food nutrition. Made without dairy or wheat, the easy-to-digest dish is the perfect combination of good and good for you. Snag the recipe from Sahara's incredible cookbook below -- it's ideal to make and share with friends.
Just because you’re plant-based Ayurvedic, doesn’t mean the pizza party has to stop! In fact, it just got upgraded with a root veggie crust, plant-based pesto, almond feta, roasted chickpeas and assorted veggies from my book, Eat Feel Fresh: A Plant-Based Ayurvedic Cookbook.
The crust is super easy to make and chances are, you already have everything in your kitchen. You can omit the raw arugula, but I’ve found that even my Vata clients are able to digest it well when paired with warm, grounding ingredients — plus a little bit of raw foods alkalizes the body and contains cellular intelligence that can repair the gut.
This crust contains the six tastes: sweet-tasting sweet potatoes, sour lemon, salty salt, bitter arugula, pungent curry, astringent walnuts, all leaving you satiated and craving free post-pizza. Best of all, it’s tomato free so you can share it with the Pittas in your life (we all have one!).
The post Move Over Cauliflower: This Sweet Potato Crust Changes Everything appeared first on The Chalkboard.
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