Pizza lovers know all about all the different kinds of cheeses and toppings you can put on pizza for infinite variety from savory to sweet. Hot out of the oven, this gluten-free pizza crust topped with a combination of homemade tomato sauce, fresh sliced tomatoes, chevre, sauteed garlic and greens is a work of art. Feel free to swap other favorite seasonal organic vegetables and pastured raised organic cheeses such as sauteed eggplant and extra sharp cheddar cheese. Best of all, this is the most delicious pizza crust I have ever made. The combination of teff and millet flour gives it a subtle sweetness. Pour yourself a glass of wine and enjoy a hearty, gourmet meal of vegetarian pizza with chevre and greens. Continue reading →
How to make a quick and easy warming Tomato Lentil Soup/Stew with Kale: nutrition information, chopping techniques, and cooking beans from scratch with spices. Leslie on Mass Appeal, NBC TV Affiliate Winter 2011
This gorgeous and delicious dish is dedicated to my dear friends Mark and Alisa, who love good food—and who don’t eat garlic and onions. Serve it with Amaranth and Corn Flatbread, Corn Fritters, or Corn Muffins. Or, for a heartier meal, serve it alongside Sunny Mountain Rice, Millet and Sweet Carrots, or any of the simple grain dishes in this chapter, or with your favorite pasta with pesto.
Ancient grains are making a comeback. More and more, I have replaced brown rice, barley and millet with quinoa, teff, and spelt. Rich in protein, amino acids, B Vitamins, calcium and fiber, each ancient grain has its own unique flavor and nutrition profile. Some are also quick cooking (quinoa, amaranth, and teff). Ancient grains expand our choices, and offer new options for diners whose diets demand rotation, not just to escape boredom, but because of food allergies. Ancient grains permit even the most restricted dieter to feast.