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Fitter Flatbreads with Fresh Greens

Updated: Jun 1, 2019


Naan Flatbread

Note: Vegan version of these recipes were later published in Conscious Community Magazine's April 2019 issue. Click here for those versions.


When asked what their favorite food is what is the most common response in the United States? It’s #pizza. Although pizza may be delectable, it is not the most healthful choice with the most popular variety, pepperoni, being high in saturated fat and sodium. April ushers in spring in full bloom and fresh greens are now available at our local markets. It’s common knowledge that green leafy vegetables are great food choices, but we often pass them up for convenience foods, such as pizza. This month, we are bringing the green leafy vegetables to our pizzas in two healthful versions of flatbreads featuring fresh greens.


#Arugula is an excellent source of fiber, immune system boosting vitamins A and C, bone-strengthening vitamin K, folate, calcium, iron, magnesium, phosphorus, potassium, and manganese. It also has high levels of protein, riboflavin, thiamin, zinc, vitamin B6, copper and vitamin B5 (pantothenic acid.)


#Dandelion #greens are commonly used in folk medicine. These bitter green leaves provide more than five times the daily value of vitamin K (the highest amount for any plant-based food.) They also provide twice the amount of vitamin A. It is a great food for eye-health, offering a #flavonoid called #zeaxanthin which may shield the retina from ultraviolet rays and subsequent damage!


Dark Leafy Greens, an essential for excellent health

Pear and Cashew Flatbread

4 pitas or naans, small

4 teaspoons olive oil

2 teaspoons garlic, minced

1 ½ cups fresh baby arugula

1 ½ cups fresh young dandelion greens

1 cup fresh baby spinach

1 to 2 tablespoons balsamic reduction

Roasted Pears (see below)

1 cup gorgonzola crumbles

1 cup fresh parmesan


Roasted Pears

2 pears in ¼ inch slices

2 tablespoons lemon juice

1 tablespoon raw sugar

1 tablespoon olive oil


Preheat oven 400˚F. Toss pear slices in lemon juice and one tablespoon of olive oil and sprinkle with raw sugar. Place on greased baking sheet and roast until golden about 10 minutes


While the pears are roasting, rub the pitas or naans with olive oil; then spread minced garlic on each and sprinkle with thyme and cheese. Toast the pitas in a toaster oven or bake them at 300˚F for five minutes or until cheese is melted. Then place roasted pears and arugula on top. Drizzle with balsamic reduction and serve.


Parsnip and Hummus Flatbread

4 pitas or naans, small

4 teaspoons olive oil

2 teaspoons garlic, minced

1 ½ cups fresh baby arugula

1 ½ cups fresh young dandelion greens

1 cup fresh baby spinach

2 tablespoons balsamic reduction

Salt and pepper, to taste

Hummus Topping (see below)

Roasted Parsnips and Carrots (see below)

1 cup feta crumbles

Fresh Parsley


Hummus Topping

¼ cup hummus

1 tablespoon lemon juice

¼ teaspoon cayenne

½ teaspoon turmeric

¼ teaspoon cumin

Salt and pepper, to taste


Roasted Parsnips and Carrots

2 parsnips, cut in ¼ slices

1 carrot, cut in ¼ slices

¼ teaspoon salt

Dash of black pepper


Preheat oven to 425˚F. In a bowl, toss together sliced parsnips and carrots with olive oil, salt, garlic and a dash of black pepper. Place in a single layer on a baking sheet and roast for 15 minutes.


While the root vegetables are roasting, rub the pitas or naans with olive oil; then spread minced garlic on each and sprinkle with thyme and feta. Toast the pitas in a toaster oven or bake them at 300˚F for five minutes or until cheese is melted. Prepare hummus topping by stirring spices and lemon juice into hummus. Remove from oven and spread with hummus topping. Then place roasted vegetables and arugula on top. Garnish with fresh parsley and serve.


Food Facts

foodfacts.mercola.com/arugula.html

foodfacts.mercola.com/dandelion-greens.html

www.nutritionix.com/food/pepperoni-pizza

www.usatoday.com/story/money/food/2018/09/27/national-pizza-month-favorite-food/1430139002/



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