This week I am excited to introduce you to the wonderful and uber talented, Amy Crawford of The Holistic Ingredient. Having transformed her life following a Chronic Fatigue Syndrome diagnosis, Amy decided to combine her passion for food, toxic-free living and healing therapies into her blog and business- The Holistic Ingredient, and her recipe book A Nourishing Kitchen. Amy is a Practitioner of CTC, Reiki, Hypnosis, NLP & EFT. More than than though she is a MASTER whiz in the kitchen. A true culinary genius 🙂 Her food always looks amazing and when you examine the ingredients carefully, they are indeed each NOURISHING and HEALING to the body, mind and soul 🙂 Of course I first came across Amy in the famous Insta-land where you can find her as @theholisticingredient. You can also find her on Facebook. Please enjoy this recipe as I am confident you will, and feel free to send feedback to [email protected]
Without further ado, over to Amy…… 🙂
You’ve got friends (or even a special someone) coming around for dinner and drinks on Friday, friends (or that special someone) who appreciate good grub (for the non Aussies, grub = food) and expect a little more than spag bol. The problem is, you get home from work at 6.30pm and you’re worrying about delivering a frazzle-free meal to the table by 7.30pm (whilst remaining the cool, calm and collected home chef that you are).
Fear not my friends, because I have just the answer. A meal that is relaxed enough for a Friday night dinner yet interesting enough to garner acceptable nods from your guests. It’ll also satisfy any gluten free requirements. Bingo!
For the base:
3/4 cup almond meal
3/4 – 1 cup chickpea (besan) flour
2 eggs, beaten
1 garlic clove, crushed
1 tablespoon finely chopped basil or parsley
1 dessert spoon nutritional yeast flakes
1 tablespoon lemon juice
1 tablespoon coconut oil, melted
Good pinch Himalayan or Celtic sea salt
For the topping:
1-2 peaches, cut into eighths
50 grams prosciutto (approx.)
40 grams goats cheese
6 cherry tomatoes, halved
1 large handful rocket
1/2 lemon to squeeze
Drizzle of olive oil
1 garlic clove, halved
Preheat the oven to 220C and prepare a greased baking tray.
To make the pizza base throw all the ingredients into a bowl and combine. Once the egg is mixed through I find it easier to get my (clean!) hands in there. If you find the mixture is too wet and sticky (it should have a similar texture to bread dough) slowly add more chickpea flour.
When ready, place the dough between two pieces of baking paper and roll into an even thin circle. Pop onto the greased tray and into the oven for 10 minutes, checking half way through to make sure it is not burning.
For the topping, roast the peach slices on a hot grill or barbeque for 2-3 minutes each side (you’re ideally looking for griddle lines on your peaches – for maximum aesthetic effect).
Grab your garlic halves and rub them all over the now cooked base.
Scatter your grilled peaches, prosciutto and goats cheese around the pizza.
Pop back into the oven for 10 minutes or until the cheese is melting.
Remove from the oven and top with rocket and a drizzle of olive oil.