The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.
This balanced sweet potato fries and dip recipe from Veronica Bosgraaf's new cookbook, Pure Food, provides protein from yogurt, and fiber, healthy carbs and antioxidants from the sweet potatoes and spices. The sweet potato "fries" are actually baked with olive oil and curry, and you can easily adjust the recipe to serve one or 10!
This fall-inspired dish is as beautiful as it is healthy. The omega-3s found in walnuts are instrumental in promoting cardiovascular health, reducing inflammation, and help to protect against certain kinds of cancer.
These little nuggets are made with unheated ingredients and pressed together without cooking. Keeping the ingredients away from heat helps preserve their nutrients.