for rolling dough
1 pound whole wheat pizza dough
2 tablespoons grated Parmesan
For the sauce
2 tablespoons extra virgin olive oil
1 medium white onion, diced
2 cloves garlic, minced
5 tablespoons tomato paste
1 cup water Sea salt
Freshly ground black pepper
For the topping
1 large ball (8 ounces) buffalo milk mozzarella, thinly sliced
2 cups grated Parmesan
2 medium white onions, thinly sliced
1 medium-size sweet red pepper, thinly sliced
2 cups sliced button mushrooms 2 cups thinly sliced zucchini
2 medium Roma tomatoes, sliced
1 tablespoon dried oregano
Preheat oven to 400°.
Roll dough on a floured work surface into a rectangular shape to fit the baking sheet. Sprinkle with 2 tablespoons grated Parmesan. Place in freezer while you make the tomato sauce and prep veggies.
To make the sauce, heat olive oil in a medium-size saucepan over medium heat. Add onion and garlic; cook until translucent. Add tomato paste, water, sea salt, and pepper. Continue to cook over medium heat, stirring occasionally, until the consistency of a thick paste. Cool to room temperature.
Remove pizza dough from freezer. Pour sauce evenly over dough. Top with mozzarella and Parmesan, then remaining veggies and oregano. Bake for approximately 20 minutes.
Let cool for several minutes before cutting into bite-size squares.
This refreshing dip has a Latin American flavor as well as a Middle Eastern touch and can be made as spicy as you like. It is also very healthy and is fabulous served with organic spicy-or-not taco chips. I also like to put freshly cut lime wedges around the bowl for added color. Try using a cheery-looking serving bowl with this salsa. It is also an excellent side dish to accompany grilled tuna steaks, fish, or chicken.
Mango and Black Bean Salsa
Serves 4-6
1 (15 ounce) can black beans
1 medium mango, peeled, pitted, and cut into 1/2-inch dice
1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1/4 cup minced red onion
1 small jalapeño pepper, seeded and finely diced
1 cup chopped fresh cilantro
1/2 cup lime juice (about 3-4 limes)
3 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon sea salt
Put all ingredients together in a mixing bowl to blend. Adjust seasoning to taste. Put in a plastic container and refrigerate for several hours so flavors can marry. Serve at room temperature. This can be refrigerated for up to 4 days. Serve with organic corn chips.
Salads in the Raw and Not So Raw
With today’s health conscious population, the consumption of a midday salad has become the norm. Salads help keep your body alkaline, which in turn helps build your immune system and prevent colds and flu. Here is Cayce’s take on this:
(Q) Should plenty of lettuce be eaten?
(A) Plenty of lettuce should always be eaten by most every body, for this supplies an effluvium in the blood stream itself that is a destructive force to most of those influences that attack the blood stream. It’s a purifier.
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No modern-day nutritionist could say it any better. In fact, Cayce said that at least one meal a day should consist of totally raw vegetables. Alternatively, a salad should be included with the lunch and dinner meals.
Surviving on earth without the daily consumption of fresh salad is not an option for me. I absolutely adore salads, whether composed of an abundance of in-season vegetables or fresh fruit. I have rarely bought salad in a bag, as I want it to be as fresh as possible, but it can be a godsend when short on time. The point is simply to make sure you eat lots of greens and green, leafy vegetables!
During World Wars I and II, an initiative was put forth in the United States, Canada, and the United Kingdom to plant what were coined “victory gardens.” In an effort to reduce pressure on the public food supply, citizens started planting vegetable, herb, and fruit gardens on their lawns, in vacant lots, and on apartment-building rooftops. People were encouraged to can and preserve their vegetables to allow for commercial food to be sent to the troops overseas. Subsequently, there were over 20 million victory gardens planted in the United States alone. Neighborhoods put their produce together to form co-operatives.
There is renewed interest in victory gardens, with many Web sites offering advice on how to plant from seed. If every person planted some form of garden, just as in days gone by, I feel there would be rewards on many levels. And with the average person currently feeling a pocketbook pinch, such a task may help to offset this burden. Small vegetable or herb gardens can be planted whether you live in an apartment or a house. Windowsills are ideal and decorative places for planting fresh herbs. Large pots can house tomatoes, lettuce, peppers, and other veggies easily and can be placed outside your front step. Another money saver is to buy from local farmers or to join a CSA (community supported agriculture).
Every country has its own version of salads. In this section, the ones I learned to love in my travels are included. And then there are others that have been created or recreated from classical recipes. As always, use your imagination to make your very own invention!
In Europe, the composed salad is popular. This is basically a layer of lettuce topped with a variety of ingredients tossed in together or laid out in rows to create an aesthetic plate. You can create a seafood salad, a fruit salad, a raw or cooked vegetable salad, or a salad with a bevy of freshly cut herbs. By adding walnuts, pine nuts, or almonds, you will achieve a crunchier texture. Sunflower, sesame, and pumpkin
