By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Each week I have the incredible opportunity to intuitively create recipes with the beautiful food so passionately grown by urban farmer Billy Anthony in the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.
Spring Farm-to-Table Flatbread
The beauty of the Soil & Seed Garden greens and “purple greens” were the inspiration for my weekly flatbread.
Let’s take a look at the Spring CSA
The Farm at South Mountain: CSA March 2019
SPRING FLATBREAD RECIPE STEPS
To prepare your Spring Farm-to-Table Flatbread, follow the following recipes to create a flatbread with your local seasonal ingredients. Please share your flatbread creations with us on www.facebook.com/NewViewHealthyEating or tag @nutritionauthor on Instagram.
- Roasted Veggies: Choose a few seasonal veggies, such as cauliflower, radishes, and tomatoes.
- Sauteed Greens & Purples: Choose a few of your favorites, such as arugula, spinach, or shungiku (chrysanthemum).
- Cashew Cream: Quick Plant-based sauce created with raw cashews.
- Quick Yeast-Free Flatbread: Quick flatbread that takes less time that yeast flatbread.
- Creation Video: Layering of veggies onto the flatbread.
- Final Flatbread: A look at the cooked flatbread with sauteed greens.
ROASTED VEGGIES RECIPE
Simple Ingredients from the Soil & Seed Garden
- 10-12 radishes, sliced
- 1 small head, cauliflower, sliced
Other Simple Ingredients
- 2-3 small tomatoes, sliced
- 3-4 mini sweet peppers
- 2-3 garlic cloves, minced
- 2-3 tbsp organic extra virgin olive oil
- 1 tsp sea salt
Ingredients Set for the Spring Flatbread and Sauteed Greens & Purples
Simple Steps
- Pre-heat oven to 425 degrees F.
- Slice veggies into bite-sized pieces.
Mise en Place: Roasted Veggies
- In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
Add olive oil and a pinch of salt to veggies prior to roasting.
- Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
Place veggies on parchment-lined flat sheet, with veggies not touching.
- Roast for 12 minutes.
- Flip veggies.
- Roast for another 12 minutes.
- Use veggies as flatbread toppings.
Roasted veggies are ready for the Spring flatbread.
SAUTEED GREENS AND PURPLES
Simple Ingredients from Soil & Seed Garden
- 2 cups of 3-4 greens from Soil & Seed Garden, such as Shungiku, Minutina, Purple Orach, Red Spinach
- 3-4 leaves, lemon verbena
- 1 tsp organic extra virgin olive oil
- 2-3 tbsp fresh grapefruit juice
- Pinch sea salt
Mise en place for sauteed greens: Red Spinach, Purple Orach, Shungiku (Chrysanthemum), Minutina.
Simple Steps
- Pre-heat medium sauté pan on medium.
- Add olive oil to pan.
- Add to pan, green colored greens, lemon verbena, pinch sea salt, and 1 tbsp grapefruit juice.
- Lightly toss the greens to cook for 2 minutes.
- Remove greens from pan.
- Follow same cooking steps for the purple greens.
Saute greens lightly and quickly with squeeze of fresh grapefruit juice and a pinch of sea salt.
Greens & Purples Sauteed for the Flatbread
The beauty of the greens and purples.
CASHEW CREAM
Simple Ingredients
- 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.
Simple Steps
- Pour all ingredients into a blender.
- Blend to desired smoothness.
EXPERIENCE NUTRITIONTM Yeast-Free Quick Flatbread
Simple Ingredients
- 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)
Mise en place set for the Yeast-free Quick Flatbread.
Simple Steps
- 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.
Mix the sprouted spelt flour, baking power, and salt. Then add olive oil and water.
- 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.
Kneed the dough 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.
Roll out the flatbread 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 veggies to the top of the flatbread.
- Cook for about 8 minutes.
- Garnish with edible flowers.
- Enjoy!
Mise en Place Spring Farm-to-Table Flatbread
Mise en place to prepare the Spring Flatbread.
Enjoy the Step-by-Step Video of Layering the ingredients on the flatbread.
Let’s take a look a the beautiful, tasty, local Arizona flatbread.
The beauty of the Spring Farm-to-Table Flatbread.
Mouthwatering…
Spring Farm-to-Table Flatbread. Sauteed Greens.
INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE
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
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.
Natural Awakenings Arizona, January 2019
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