Classic Margherita Pizza
Recipe:
Servings: 2 for full pizzas or 6-8 if cut small for a party
Ingredients:
- 2 sprouted grain or brown rice tortillas
- ½ cup tomato sauce of choice (preferably organic without any added sugar)
- 1 cup shredded organic mozzarella cheese
- Drizzle of olive or truffle oil, optional
- Few fresh basil leaves, optional
Directions:
1. Preheat oven to 450 degrees Fahrenheit. Toast tortilla until just crisp, about 5-8 minutes.
2. Take tortilla out of oven and place on a baking sheet on foil or parchment paper. Spread on the tomato sauce and cheese and top with basil if using and return to oven.
3. Cook until cheese is completely melted and bubbly, about 3-6 minutes. Remove from oven and drizzle with oil if using, slice and serve.
Goat Cheese and Fig Pizza
Servings: 2 for full pizzas or 6-8 if cut small for a party
Ingredients:
- 2 sprouted grain or brown rice tortillas
- 1 jar chutney, onion or “farmhouse” style both work great
- ½ cup crumbled goat cheese
- 3-5 figs, thinly sliced
- 2 handfuls of baby arugula
- Drizzle of olive oil
- Sea salt and freshly ground black pepper
Directions:
1. Preheat oven to 450 degrees Fahrenheit. Toast tortilla until just crisp, about 5-8 minutes.
2. Remove tortilla from oven and gently slather with chutney, then pile on your greens and arrange the figs and feta on top.
3. Drizzle pizza with olive oil and season with salt and pepper. Slice and serve.
Light and Simple Good for Your Gut Salad
Servings: 4-6 servings
Ingredients:
- 4-6 large handfuls of mesclun salad mix
- 1/4 cup roasted sunflower or pumpkin seeds
- 4-6 red radishes, thinly sliced
- Few forkfuls of raw, fermented, sauerkraut
- Olive oil
- Juice from sauerkraut jar
- Juice of half a lemon
- Sea salt and freshly ground black pepper, to taste
Directions:
1. Toss all ingredients.
2. Dress with olive oil, sauerkraut juice, lemon juice and season with salt and pepper.
Variations:
Add grated carrot, thinly sliced cucumber or celery.
