These days, more and more information is coming to the front about the merits of including nuts and seeds in our diet. This is not anything new - various cultures have been reliant on these nutrients for many years. If you can tolerate nuts and seeds, they are extremely healthy and nutritious for all of us.
Speaking of various cultures eating nuts and seeds in our life time - for those of you not familiar with the Blue Zones - these are 5 specific areas identified in the world as having people living to 100+ years. These locations were discovered through the work of Dan Buettner, a researcher hired by National Geographic to lead a team of demographers to identify regions worldwide where centenarians exist. More importantly, they were asked to identify specific diet and lifestyle traits that supported why these people had the highest life expectancy. One of several factors identified was that the Blue Zones centenarians eat about a handful of nuts every day.
For that very reason, I wanted to share with you a delicious nut and seed bread recipe that I came across, thanks to Megan Telpner! Not only are nuts and seeds delicious but perhaps you are one of those people who cannot tolerate gluten. This is a good alternative bread for that reason. I have made a few adjustments that make this more of a savory tasting bread (I've put astericks beside my changes). If you are interested, please keep on reading.
I know - I am so fickle in love (when it comes to food that is)! I just happened to come across this Paleo gluten-free pizza crust recipe in a wonderful cookbook by Sarah Fragoso - "Everyday Paleo Around the World - Italian Cuisine, Authentic Recipes Made Gluten-Free." Thought I would give it a try; I know I am way behind all those adventurous folks who use cauliflower and broccoli and other substances for a pizza crust. Me bad!
I have to admit it wasn't until recently that I even bothered to contemplate what the 'BIG' mushrooms would be like to cook. Not sure why, but I was protective of the little guys (cremini, white, button and brown mushrooms - to name just a few). As it turns out, the Portobello is a mature form of the baby cremini mushrooms and not anything to be intimidated of.
But now having crossed over, I must say that the Portobello is something to be admired...and enjoyed. Hey, doesn't Portobello sound kinda Italian to you? For anybody who knows me, I am very prejudiced about anything and anyone Italian... And sure enough, the Portobello or Portobella is native to Europe and North Africa, and originated in Italy. It actually got its name from Portobello which is a town in Italy. Gotta thank those Italians once again! And in addition to be tasty, versatile, low in calories, the Portobello is a good source of selenium, copper and niacin.