SPELT PIZZA with ROASTED VEGETABLES & SPROUTS

Who does not like pizza?!?

SPELT PIZZA with ROASTED VEGETABLES & SPROUTS / Make 3 medium pizzas on very thin base

INGREDIENTS for the topping:

• 1/2 butternut squash
• 1/2 yellow courgette
• 1/2 green courgette 
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 large portobello
• any seed sprouts

METHOD:

Preheat the oven to 190C and line baking tray with aluminium foil or parchment paper. 

Wash courgettes, peppers and butternut squash. Slice them, place in a medium bowl and  cover in extra virgin olive oil. 

Place into the oven and roast until soft. Take out and leave on a side.

Slice also portobello mushroom and leave on a side.

INGREDIENTS for the sauce:

• 1 tin chopped tomatoes
• 1 clove of garlic
• oregano
• pink salt

METHOD:

Open the tin and use coriander to remove liquid from tomatoes (do not throw it away - keep it to use in another dish). Transfer tomatoes to a saucepan, bring to boil and simmer until the mixture is thick. You can also blend them into the puree. Press the garlic clove, add salt and oregano to taste. And it is ready!

INGREDIENTS for the dough:

• 250 g white spelt flour (or wholegrain)
• 1 tsp pink salt
• 1  TBS extra virgin olive oil
• 3 & 1/2 g dry yeast
• 160 ml lukewarm water

METHOD:

Add dry yeast to water, mix and leave for 5-10 minutes on a side. In large bowl, mix flour, salt, olive oil. Then add water with yeast and knead the dough for 5 minutes. Cover with kitchen  towel and leave on a side for 10 minutes.

Preheat the oven to about 230C or the maximum temperature of your oven. Prepare baking tray or baking pizza stone. Divide the dough in half and roll out on the parchment paper. Transfer onto the tray and bake in the oven for about 8-10 minutes. 

Remove form the oven, spread tomato sauce and roasted vegetables with mushrooms on the top. Put back into the oven and bake for about 7 minutes. Then top with mozzarella and bake for another few minutes until cheese melts. 

Top with seed sprouts and enjoy you healthy meal!

OVEN BAKED SALMON with LEEKS & SPINACH

Listening to your body is very important as it tells you what it needs at the moment. I am sure all of you have times when you eat certain foods only, maybe in different variation but it is mainly one thing. That symptom can be a sign that your body is lacking some nutrients which such food you crave contains. That is why you want to eat it.

I am not talking about sweets as some of you can think about. If you crave such, that means your diet is not balanced.

Today I feel like eating salmon. I have some leeks and spinach so I have made something really delicious.

OVEN BAKED SALMON with LEEKS & SPINACH


INGREDIENTS:

• 1 medium salmon fillet
• 1 large leek, cut in pieces (not too small as they will burn)
• 3 cups of fresh spinach
• 2 cloves of garlic, thinly sliced
• extra virgin olive oil
• sea salt
• lemon juice
• small mozzarella ball

METHOD:

Preheat oven to 190-200 C. 

Wash salmon fillet, sprinkle with salt and lemon juice. Place it on the ovenproof dish and sprinkle with olive oil. Cover pieces of leek in olive oil and place around fillet. Put to the oven for about 15 mins (do not overcook it). 

In the meantime, warm up some olive oil on a pan and saute washed spinach. Then add some garlic, salt and shred some mozzarella. Warm up everything and when the salmon is ready, place on the top of the fillet.