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Tuesday, April 3, 2012

Bring on the Artichokes!

Tonight I was craving something with a "gourmet" feel.  Something easy, of course - as I'm not an accomplished chef! Far from it, in fact!!  But something to change up my smoothie/salad routine.  I started flipping through my Moosewood Cookbook and found just the thing!!  GREEK PIZZA!  It was delicious AND easy! 

Here's the recipe:

Topping

1 15 oz can chickpeas, drained
3 T water
4 tsp lemon juice (or more to taste)
2 T olive oil
1/4 tsp salt
2 garlic cloves (or more!)
5 cups fresh spinach
1 cup mushrooms
1 cup fresh chopped tomatoes
1 jar (or can) artichoke hearts, well drained and chopped
1 tsp dried oregano
3/4 cup feta or asiago cheese (I used feta - and only about 1/2 cup)

Dough:
Anything you want!  I used  gluten free, wheat free rice tortillas.  But you could use any crust you prefer.

In food processor, puree the chickpeas, water, lemon juice, 1 garlic clove, 1 T olive oil and salt.  Add more lemon juice or salt to taste.

In a skillet on medium-high heat, cook the garlic and mushrooms in 1 T olive oil for just a moment, before adding spinach.  Cook for a minute or two, until the spinach has just wilted and is still a beautiful bright green.  Place in colander to drain.

Spritz a bit of olive oil on back of crust and place on pizza stone, or cookie sheet.

Spread the chickpea puree over the crust and top with spinach, tomatoes and artichoke hearts.  Sprinkle with oregano, pepper and cheese.  Bake in preheated oven for 10-15 minutes.

I found that this amount of ingredients made 3 tortilla sized pizzas.  I could only eat one!  It was very satisfying!!  To me, the artichokes are what made it divine!  They were perfect on this little pizza!!  Give this recipe a try!  I know you're going to love it!!

Keep in mind, this is YOUR pizza!  You can make it any way you want! 

Sunday, April 1, 2012

Chocolate Coma!!!!

Today I made a 10 minute recipe that was so rich and decadent, it nearly put me in a coma!!  My taste tester, Sophie, enjoyed as well (as evidenced by the photo below!)

This recipe could not be more simple and full of raw nutrients!







Raw Cinnamon Brownies (courtesy of Kristen Suzanne)


Yield one 8×8 glass baking dish (12 to 16 brownies)
Frosting
 
2 T cocoa pdr
2 ½ T agave (or honey)
2 tsp vanilla
1 avocado
Dash salt
Dash cinnamon
Beat with hand mixer to ensure all avocado is blended and invisible.  (I promise!!  It will not taste like avocado!!)

Using a food processor, fitted with the “S” blade, grind the seeds, walnuts, salt, cinnamon, and chocolate powder to a coarse grind. Add the dates. Process until it starts to stick together. Press into an 8×8 glass baking dish.  Top with frosting.  Enjoy!  (Keep it in the fridge until they're gone.  It won't take long!)