Too Good to be Healthy Pizza
April 14th, 2008 by 
admin
Let’s transform an all-time favorite food, pizza, into a healthy all-time favorite. This pizza is high in fiber, antioxidants and phytonutrients that fight inflammation, heart disease and cancer, and it just tastes good. It’s a great way to introduce dark leafy green vegetables into your diet. I encourage everyone to have at least one serving of these daily. Swiss chard, broccoli, kale, collards and cabbage are examples. These vegetables have two to five times the antioxidant vitamins A and C of other vegetables. They contain unique phytonutrients that causes the liver to do a better job at detoxifying cancer causing substances. They also cause cancer cells to stop multiplying and die. Dark leafy greens are an excellent source of calcium without the fat and inflammation causing casein of cow’s milk. Remember cows don’t get those big bones by drinking milk. They get them by eating grass. We get them by eating dark leafy green vegetables.
This recipe uses Swiss chard. Like all dark leafy greens, they grow in cooler weather. So you will find fresh local Swiss chard at farmers markets right now. It should be brightly colored, crisp and free of tiny holes that may be a sign of insect damage. Wash it just before using. Otherwise, it stores well in the refrigerator in a plastic bag. This recipe also calls for red miso, Japanese fermented soy paste. It lends a dairy like flavor to the pesto sauce. Find it in the dairy case at your local health food store. This pizza is tasty and satisfying without the cheese.
Too Good to be Healthy Pizza
1 Kabuli Whole Wheat Pizza Crust (available at Wild Oats)
1/3 cup non-dairy pesto (recipe below)
Tags: health food, Healthy Cooking, Organic Food
Posted in Health_food | 