The Art and Science of Regenerative Eating: Building Better Health One Meal at a Time



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My name is Sandra Mach, and I am
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NAAN PIZZA

 

 

 

This is another meal suggested by The Official Menu Book of the Hay System where I discovered a new ingredient (fennel) and blended several recipes to make another Regenerative Eating masterpiece.

 

The original meal plan was for parsley soup, cauliflower and pimiento salad with sauerkraut juice mayonnaise, creamed asparagus on toast, grilled mushroom, steamed fennel. I had never used fennel before, so I went online to find ways to prepare it. I ended up finding a pizza recipe that caramelized the fennel and used asparagus, too... Perfect! I blended that with a recipe for roasted pepper sauce and used naan bread to create a wonderful properly-combined pizza that everyone enjoyed.

 

We even got to use a couple of peppers fresh from the garden, so delicious! I paired the pizza with cream of mushroom soup and a "power greens" salad blend with cauliflower, sweet peppers, and creamy Italian garlic dressing... And for dessert we had sliced banana, raisins, and coconut with chocolate peanut butter sauce.

 

And you thought Regenerative Eating was a diet...

 

 

2 naan breads
1 Cup diced artichoke hearts
1 Cup diced steamed asparagus tips
1 fennel bulb core quartered and sliced thinly
1 tsp dried thyme
1 large red bell pepper
1 Tblsp minced garlic
1 Tblsp dried basil
1 tub Philadelphia Cooking Crème (any flavor)
Go Veggie dairy-free shreds or other dairy-free, non-tofu cheese (mozzarella and/or other flavors)
olive oil, butter, vegetable salt, paprika


Caramelize fennel similarly as with onions: Use butter and sea salt, cook covered on medium-low to a deep golden brown color, stirring occasionally (about 45 minutes).

 


Coat peppers lightly with olive oil and place under broiler until skins start to blacken, then remove peppers and place them in a folded paper bag until cool enough to handle (about 30 minutes).

 

 

Set oven to 400F. Slide skins off cooled peppers and remove stems and seeds. Chop peppers and puree with the garlic, basil, and 3 Tblsp olive oil, then set in skillet and simmer for a few minutes to blend flavors.

 

 

Add Philadelphia Cooking Crème and stir to mix, then add 2 Tblsp butter and stir until melted.

 


Pre-bake or lightly toast the naan breads alone for a few minutes if you like a crisper, sturdier crust.

 


Add asparagus, artichoke, thyme, and seasoning (vegetable salt and paprika, to taste) to caramelized fennel, with a little more butter only if needed, and sauté this for about 5 minutes.

 


On hot naan breads spread a layer of creamy pepper sauce, then a thin layer of vegan cheese shreds, then the artichoke-asparagus-fennel mixture, and finally top it with another layer of vegan cheese shreds. We added bacon too, of course!

 


Bake on pizza stone if available at 400F for about 10-15 minutes or until it looks and smells done just the way you like it.

 

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