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

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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
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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.
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Mise en Place: Roasted Veggies

  • In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
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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.
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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.
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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
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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.
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Saute greens lightly and quickly with squeeze of fresh grapefruit juice and a pinch of sea salt.

Greens & Purples Sauteed for the Flatbread

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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)
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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.
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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.
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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.
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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

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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.

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The beauty of the Spring Farm-to-Table Flatbread.

Mouthwatering…

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Spring Farm-to-Table Flatbread. Sauteed Greens.


 

INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE

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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


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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


BB-05-Kids-MelanieAlbert-A-DSC_0453 (2)Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

 

 


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.

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Natural Awakenings Arizona, January 2019


Join our Simple Daily Plant-Based Eating Tips Facebook Page


 

 

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It is not intended to replace the advice of a physician or medical practitioner. Please see your healthcare provider before beginning any new health program.