Welcome to Fit in the City! Did you see our show? IF you did, thanks for watching! If you have any questions or want to get a hold of us, contact us anytime! Below, we've put together some recipes and other conversations of the show for you to browse and use. And again, thanks for watching!
On This week:
Gluten-intolerant or sensitive
1 ½ cup whole wheat flour or gluten free flour
1 package quick rising yeast, in 2/3 cup water
3 tbsp. flax seed ground
Herbs to taste
1 small can tomato puree blended with 1 cup strained tomatoes.
1 small jar Artichoke hearts
1 cup cashews, soaked for 4 hours, rinsed and rained
¼ cup olive oil
¼ cup nutritional yeast
1 tsp. garlic powder
1 tsp. cumin powder
1 tsp. soy sauce
1 tsp. dried dill
1/3 cup water
Sautéed veggies for topping: onion, garlic, red peppers, mushrooms, olives
Add yeast mixture to dough and knead for 3 minutes. Cover with a towel and let stand for 30 minutes. In the meantime, sauté vegetables and puree cashew cream ingredients in a high-powered blender.
Roll out dough onto parchment-lined baking sheet. If dough is too sticky, cover with a sprinkle of flour so that it moves for you. Spoon on tomato puree, sautéed veggies and cashew cream in dollops. Bake at 375 for 15 minutes or until crust is golden brown around the edges.
Also, Get your Whole Foods or Healthy Holiday eBook for $10 Today!
for more information visit our ebooks
Click to set custom HTML
Are you Gluten Intolerant?