I experimented with a new recipe today. This is a healthy recipe with many of my favorite healing foods for the eyes.
Topping (all organic):
- 3 large leaves of collard greens
- 6 pc kale
- 1 large leaf of red swiss chard
- 2 leaves of red cabbage
- 3-4 "bunches" (sprigs?) of fresh cilantro
- 1 sprig of parsley
- 1 bunch of dandelion greens
- half inch thick slice of yellow onion
- 4 cloves of garlic
- half inch thick slice of yellow ginger
- 1 beet root
- 1 or 2 carrots
- 1 small slice of red bell pepper
Chop the vegetables into approx 1/4 inch pieces. (Do not chop until it becomes mushy.)
Spices for topping (all organic):
- 1/4 tsp (or more) turmeric
- 1/4 tsp (or less) cumin
- 1/8 tsp fenugreek
- 1/4 tsp (or less) coriander
- 1/8 tsp fennel
- 1/4 to 1/2 tsp thyme
- 1/4 tsp rosemary
- 1/8 tsp oregano
- 1/8 tsp black pepper
- 1/4 cup (maybe more) dried basil
- 3 or more tsp Ancient Organics ghee
- 3 tsp olive oil
Heat the ghee in a large pot to about 300 degrees F. The ghee will be thinly spread in the large pot, so be very careful not to overheat it. Sautee the spices in the ghee for a minute or two. Don't burn the spices. Add olive oil.
After spices are sauteed, add the finely chopped vegetables and stir well so ghee spice mixture coats all veggies. Add a very small amount of water and steam the veggies for about 5 to 10 minutes. (I cooked them 10 minutes today and it turned out great, but next time I'm going to try 5 minutes.)
- 1/2 tsp natural salt (or a bit more)
Add the salt to the veggies while they are cooking.
- mozarella cheese
- goat cheese (cheddar type)
- feta cheese
Grate the cheeses together. Put about 1/4 of the cheese into the veggies near the end of the time allocated (see above). We grated enough cheese to have a moderately thin layer over the entire pizza. Next time we might use a little more cheese.
Make your own if you are capable. I used a premade crust called "Rustic Crust" Organic by Great Grains. It is a whole grain crust and very healthy.
Brush a little olive oil on the pizza crust. (Optionally add a little cheese on top of the crust - we plan to try doing that next time.) Spread the veggie topping thickly on the crust. Top with the rest of the cheese. Garnish with some fresh basil or other veggie. This pizza is mostly veggies. The veggie topping is thicker than the crust, by far.
Bake at about 425 degrees F for about 8 to 10 minutes. In our oven, 8 minutes was enough. The pizza came out fantastically good. Even my sister-in-law loved it -- and she is a very picky eater who doesn't normally eat anything that's healthy.
If you want to get really technical, you could customize the spice mixture for your Ayurvedic body type. You could also choose vegetables based on your body type. I have done that, and what you see above it largely choosen with my body type in mind. I think this selection of ingredients will suit anyone who wants to improve their vision.
The pizza really did taste wonderful and it looked wonderful too. My sister-in-law initially planned to add tomato sauce to her slices, but when she saw how nice it looked (with the red color from the beet) and when she tasted it, she concluded that she didn't need to add any tomato sauce or make any other changes.