Beets Archives - Strength and Sunshine

Pickled Beetroot Hummus (Gluten-Free, Vegan, Allergy-Free)

January 30, 2019 by Rebecca @ Strength and Sunshine 24 Comments

An easy and veggie-packed homemade hummus recipe with standout color and flavor! This Pickled Beetroot Hummus is gluten-free, vegan, allergy-free, and sesame-free! With fresh beets providing the vibrant color and zesty pickling seasonings, this hummus can be used for more than just a healthy snack!

I’ve always believed that hummus should be a staple food you keep in the house! It’s the perfect snack, condiment, spread, and appetizer for any situation! Sure, classic hummus is delicious and easy to whip up with just a can of chickpeas, but amping up the flavor (and color) always makes it a bit more special! Take this Pickled Beetroot Hummus for example. Just by the look of it, it’s clear there will be some double dippers at hand!Read More

Nightshade-Free Ketchup (Gluten-Free, Sugar-Free)

October 11, 2017 by Rebecca @ Strength and Sunshine 48 Comments

Have no fear! Even if you have a nightshade allergy, you can still have ketchup! This Nightshade-Free Ketchup recipe is gluten-free, allergy-free, vegan, paleo, and sugar-free! Perfect for any diet and super-packed with “sneaky” healthy veggie nutrition!

The condiment classic, revolutionized! I always laugh when I see in my analytics that one of the most trafficked posts on Strength and Sunshine is my “What To Avoid With A Nightshade Allergy” post. Now, being a good food allergy influencer, I knew that meant you guys wanted to learn more about nightshade allergies. So if you haven’t checked out that post, I suggest you read it or refresh your brain with what exactly a nightshade allergy means when it comes to the foods that can and can’t be eaten.Read More

Beet & Leek Cassava Crust Pizza

May 9, 2016 by Rebecca @ Strength and Sunshine 166 Comments

It’s pizza time! A healthy beet & leek cassava crust pizza that’s gluten-free, vegan, nut-free, and paleo. A fantastic whole food pizza recipe for a weeknight dinner, but fancy enough for a date night!

Sometimes pizza is the only thing that will satisfy. Sometimes you want a pizza that’s a little classier too. And sometimes you have celiac disease and food allergies and well….you need something a little different in the “pie” department!

The thing is, there are a lot of pizzas out there. Many restaurants and pizza places are dishes out “gluten-free” crusts, etc. However…they usually suck. There’s no getting around that! I’ve always been a longtime fan of the personal tortilla pizza; even a polenta crust from time to time. But I wanted to try something different. Something with actual “dough”.

In comes cassava flour! The flour child of the all glorious yucca! I’m sure you’ve heard how cassava is a pretty good 1-to-1 replacement for “wheat” flour and is becoming a staple for celiac, grain-free eaters, and paleos alike! Well I’m here to tell you, the tales of cassava flour are true. This stuff rocks!

Imagine a nice thin, crispy, chewy crust. That’s what this stellar “flour” creates! No yeast either, but seltzer! Top this glorious crust with an o so delicious “beet” sauce, leeks, and golden beet slices! We get pizza, but we get one elegant flavor-smacking, seasonal beauty to enjoy! Ah, healthy pizza!

This is one of 3 pizza recipes I’ve had in “The List” for a while now and since beets and leeks are aplenty and cassava is trendy, why not start here! The cassava flour wasn’t the only inspiration for this pie though. I had a package of Love Beets that I wanted to use and since they’re already cooked and blendable, a beet sauce it was!

Of course if I was going with the beets as the main sauce, I could not neglect my favorite beet, the golden glory! Slices those up to brighten up the pie and then some seasonal leeks sliced into rounds with a sprinkling of fresh parsley and tarragon, this pie was anything but boring!

The flavors are sweet, earthy, deep, and all-around a delicious unexpected bite! Each pie serves 2 so you can halve this recipe for just one pie with 2 servings or keep as is and make the 2 pies and serve 4 people! Either way…I bet you’ll want to keep it double once you taste this colorful, chewy, thin, crispy pie!

It’s pretty spot on and leftover from the fridge! That extra pie may just make tomorrow’s lunch a little more exciting and your coworkers will be jealous 😉 We all know lunches can be boring, but that’s not the case when PIZZA is involved!

Beet & Leek Cassava Crust Pizza

Beet & Leek Cassava Crust Pizza

Author: Rebecca Pytell
Cook Time: 20 mins
Total Time: 20 mins
Yield: 2 Pies 1x
Category: Main
Cuisine: American

Scale

Ingredients

Pizza Dough:
1 Cup Cassava Flour
1/2 Cup Arrowroot Starch
2 Tsp Baking Powder
4 Tsp Extra Virgin Olive Oil
1 Cup Seltzer
Beet Sauce:
3 Small Cooked Beets (I used Love Beets)
2 Cipolline Onions
Zest of 1 Lemon
1 Tsp Minced Garlic
1 TB Fresh Chopped Parsley
2 TB Nutritional Yeast
1/4 Tsp Black Pepper
Toppings:
1 Large Golden Beet (sliced in 1/8 inch rounds)
1 Large Leek (white part, sliced into thin rounds)
2 Tsp Chopped Fresh Tarragon
2 Tsp Chopped Fresh Parsley

Instructions

Preheat the oven to 425°F.
For the dough, in a large bowl or stand mixer, combine all ingredients and mix to combine.
Scoop out the dough ball, divide in half and roll out each into a thin (1/4 to 1/8 inch) base with a rolling pin.
Bake in the oven on a Silpat or parchment paper for 10 minutes and remove.
While the base is baking, create the beet sauce by combining all sauce ingredients in a food processor and blending until smooth.
Prepare the topping veggies by slicing the golden beet and leeks very thinly and chopping the herbs.
Once the bases have baked for 10 minutes, top the each with the beet sauce and slices of golden beets, leeks, and fresh herbs.
Place back in the oven and bake for 10 more minutes.

Nutrition

Serving Size: 1/2 of 1 Pie

Sweet and earthy this Beet & Leek Cassava Crust Pizza will be your new Friday night special! No greasy gluten-mess, only a delicious fresh homemade pie for the eyes and the belly 😉 Ordering pizza is way to old school! Making crazy versions is much more “2016” foodie culture. Am I right?

For more pizza goodness check out this Italian Polenta Pizza or Mediterranean Tortilla Pizza!

So tell me:

+ Have you tried cassava flour?

+ Are you a fan of leftover cold pizza? YES!

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Sunshine Spiralized Beet Salad

May 4, 2016 by Rebecca @ Strength and Sunshine 138 Comments

Spiralized golden beets, mango, and sweet bell pepper with a sunflower seed dressing, screams sunshine! This spiralized beet salad is gluten-free, vegan, nut-free, and paleo! A beautiful side dish recipe that’s sure to make you smile!

Need a little sunshine in your life? I know I do! You know I thrive on sunshine (it’s all in the name!) As I’m writing this post, it is dark, dreary, and rather cold. Not one peek of sunshine for the last week. It really puts a damper on things. No good photo shooting = no recipe creating = no stress relief = anxiety to the max! You can say my life revolves around the sun!Read More

Golden Cauliflower Puree

March 21, 2016 by Rebecca @ Strength and Sunshine 120 Comments

A simple golden cauliflower puree with golden beets, Indian spices, and coconut milk. A healing and nourishing side dish recipe for gluten-free, vegan, and paleo eaters alike.

March’s Theme – It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner. Think beyond smoothies or drinks, please. (And for those of you living in countries where it’s not Tax Season – we’re pretty sure you and your readers would still love doing the math for seven-ingredient-recipes!) (Recipe ReDux)Read More