I like non-bloating fruits like pineapple and citrus, lots of leafy greens and lots of colorful veggies! To rev up my metabolism, I drink my Morning Metabolism Boost: 1 tbsp apple cider vinegar, the juice of ½ lemon, 1–2 oz water, and a pinch of cayenne, ginger and cinnamon. I also love my Flush Out the Fat Smoothie. I blend together ½ cup kale, ½ cup frozen mango, ¼ cucumber, ½ cup coconut water and some fresh cilantro and mint.
INGREDIENTS Crust 4 tbsp chia seeds, ground 8 tbsp water 2 cups shredded cauliflower ½ cup almond pulp* or store-bought almond meal ½ cup buckwheat flour, or other gluten-free flour 2 tbsp nutritional yeast 2 garlic cloves, finely chopped 1 tsp onion powder 1 tsp sea salt 1 tsp pepper
Pink Hummus 2 cups cooked chickpeas 4 garlic cloves ¹⁄³ cup tahini ¼ cup olive oil, plus more if desired 1 large beetroot, cooked Pinch of salt, plus more if desired Juice of 1 lemon, plus more if desired Reserved chickpea liquid, or splashes of water, if needed Additional Toppings 1–2 avocados, thinly sliced 1 handful arugula Sea salt and pepper Coconut shavings (optional), to sprinkle *Almond pulp is the leftover ground almonds from making homemade almond milk. Instead of tossing the pulp, use it as almond meal in this recipe. METHOD Preheat oven to 400°F. Make chia egg by mixing 4 tbsp ground chia seeds in 8 tbsp water; let absorb for at least 5 minutes.
In a food processor, pulse cauliflower until it’s shredded and flour-like. (I like to do this in two batches.) Then add to a large mixing bowl with chia egg, almond pulp, buckwheat flour, nutritional yeast, chopped garlic, onion powder, sea salt and pepper. Knead with your hands to create a large doughy ball. Transfer dough to a pizza stone, or baking tray lined with parchment paper, and roll out the dough until it’s approx. ¼ inch thick.** Bake in the oven for 30 minutes, or until golden. While you’re waiting for the dough to bake, make your Pink Hummus: In a food processor, add chickpeas, garlic, tahini, olive oil, beetroot, salt and lemon juice. Blend until smooth and creamy. Add splashes of reserved chickpea liquid or water, as needed, to create a smooth consistency.
Pink
Spread hummus onto pizza dough leaving approx. 1 inch for the crust. Decorate pizza with sliced avocado and arugula, and sprinkle with sea salt, pepper and coconut shavings. **Tip for the dough: After transferring the dough to parchment paper, begin flattening it with your hands. Flatten dough to about 2–3 inches thick. Then layer a piece of parchment paper over top of the dough and set your rolling pin on top. Roll pin over top of the parchment paper to flatten the dough until it’s ¼-inch thick. (The top layer of parchment paper will stop the dough from sticking to the rolling pin.) Peel off the paper, and you’re left with a thin pizza crust ready to bake!
