By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
I absolutely love beautiful local Arizona farmers’ food and feel so humbled and honored to cook with it. I am so honored to intuitively prepare one of my favorite meals – flatbread – inspired by the POM Rhibafarms Box, with produce grown by farmer Mark Rhine at Rhibafarms in San Tan Valley, Arizona and in collaboration with the Pomegranate Café, in Ahwatukee, Arizona owned by Cassie and Marlene Tolman.
This week (2.8.19) with the POM Rhibafarms Box I am especially in awe of the fresh broccoli and cauliflower. Since the beginning of January 2019, I’ve been creating a new seasonal flatbread each week. Naturally, the plant-based flatbread features these beautiful veggies.
Made a quick stop at Pomegranate Cafe to pick up this week’s POM Rhibafarms Box…
The beautiful ingredients in this week’s POMBox.
Mark, thanks so much for your dedication in growing the beautiful food for our community. And, Cassie, thanks so much for sharing your yummy walnut taco and pico with us this week. My mouth is watering.
Rhibafarms Broccoli & Cauliflower Flatbread Recipe
The beauty of Rhibafarms broccoli and cauliflower were the inspiration for my weekly flatbread. Since these veggies were so fresh, I roasted them lightly and simply with olive oil and sea salt.
INGREDIENTS from the POM BOX
- 1 head broccoli
- 1 head cauliflower
ROASTED BROCCOLI & CAULIFLOWER
- 1 head broccoli, sliced and leaves
- 1 head cauliflower, sliced and leaves
- 2-3 tbsp organic extra virgin olive oil
- 1 tsp sea salt
- Pre-heat oven to 425 degrees F.
- Slice broccoli and cauliflower into bite-sized pieces.
- In a bowl, gently coat broccoli and cauliflower with olive oil and a pinch of sea salt.
- Place broccoli and cauliflower on parchment-lined flat sheet pan, flat side down with veggies not touching.
- Roast for 8 minutes.
- Flip veggies.
- Roast for another 8 minutes.
- Use veggies as flatbread toppings.
- 1 cup raw cashews, soaked in water 2-4 hours
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- Pinch sea salt
- ¼ cup water, adjust for desired creaminess.
- Pour all ingredients into a blender.
- Blend to desired smoothness.
EXPERIENCE NUTRITIONTM Yeast-Free Quick Flatbread
- 1 ¼ cups sprouted spelt flour
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 1 ½ tbsp organic extra virgin olive oil (dough)
- ½ cup water
- 1 tbsp organic extra virgin olive oil (spread on dough prior to baking)
- OPTIONAL: ¼ cup Kalamata olives, ¼ cup capers, ¼ cup dehydrated tomato slices.
- Place pizza stone into oven. Pre-heat oven to 390 degrees F. Pre-bake the stone for about 5 minutes.
- In large glass bowl, with a fork mix dry ingredients: flour, baking powder, salt.
- Add 3/8 cup water and oil until dough forms a ball. Add additional water, as needed.
- Knead on a lightly floured surface for 3-4 minutes.
- Flatten out the dough on floured parchment-paper.
- With parchment paper on top of the dough, roll thinly with a rolling pin.
- Carefully move flatbread to pre-heated pizza stone.
- Spread 1 tbsp of olive oil onto the flatbread.
- Bake flatbread for 5 minutes.
- Remove stone from oven.
- Spread cashew cream on the top of the flatbread.
- Add broccoli, cauliflower, olives, and capers to the top of the flatbread.
- Cook for about 8 minutes.
- Garnish with dehydrated tomatoes.
Yummmm…the baked beautiful POM Rhibafarms Box Roasted Cauliflower Broccoli Flatbread
A perfect slice…
Love to cook? Check out other POM Farm Box recipes created with the beautiful Rhibafarms produce and Pomegranate Cafe goodies.
Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA
Purchase Tickets for Whole Foods for Addiction Recovery with New York “Spiritual Adrenaline” Author Tom Shanahan and Phoenix cookbook author Melanie Albert. The Farm at South Mountain, Phoenix, Arizona, Sunday, February 17, 2019, 11am-1pm
Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm
Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm
Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.
PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES
I’m honored have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.
- Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
- More to come in the Summer Reading Program: June & July 2019.
FREE PUBLIC KIDS COOK CLASS AT THE DOWNTOWN PHOENIX PUBLIC MARKET
- Saturday, February 9, 2019, 10-11am: Kids Cook at the Downtown Phoenix Public Market (14 E Pierce Street, Phoenix)