Thursday, September 15, 2011


Berries are the bounty of the summer season. But they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.
By way of the "forward" option on gmail, Cliff shared this excellent tip on how to salvage berries that are starting to lose their luster. Now I'm here to share a tip on how to prevent them from getting there in the first place:
Wash them with vinegar.
When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.
The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them.

Monday, September 12, 2011


FINALLY! A pizza dough that Maximized Living doctors and patients can prepare, eat, and savor without feeling guilty or bloated, or both!

1 ¼ cups Almond Flour
¼ cup ground flax meal
¼ to ½ tsp. kosher or sea salt
¼ tsp. aluminum free baking soda
1 egg, beaten with a whisk
1 Tbsp. extra virgin olive oil
1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Mix all ingredients together until they form a ball.
Roll the “dough” into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper.
(To make this easier, top the dough with another piece of parchment paper when you roll it out; then peel off the parchment paper when you have it the way you want it.)
Bake at 350 degrees for 10 to 15 minutes.
Remove from oven.
Top with your favourite "Maximized" pizza ingredients. Left-over "Maximized" ingredients are fine.
Return the pizza to the oven for another 10-15 minutes (this is a slow, lower heat pizza).

Sunday, September 11, 2011


I have been promising to blog this recipe for months. Sorry it took so long. I know you will find it worth the wait. We love it for Sunday dinner dessert.

1 1/2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
stevia equivalent to 1/2 tablespoon sugar
1 tablespoon pure vanilla extract

Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the lemon topping mixture:

Lemon Topping Mixture:
1/4 cup extra virgin olive oil
stevia equivalent to 1/2 cup sugar
3 large eggs
the zest of a lemon
1/2 cup freshly squeezed lemon juice

Combine all the lemon topping mixture ingredients in a blender.
When crust has baked for 15 minutes, pour the lemon topping mixture over the crust and return the crust and lemon topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.

Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through - about another 30 to 45 minutes. Cut into squares. (Nice to have dessert finished and waiting while you eat your dinner, right?)