Gluten-Free Grilled Pizza with Fresh Tomatoes and Basil

Gluten-Free Grilled Pizza with Fresh Tomatoes and Basil
Prep Time
25 minutes prep time + 1/2 hour crust rise time
Number of Servings
makes a 9-inch pie (serves 3)
Ingredients
  • [q:1/2] cup warm water
  • [q:1 1/4] tsp active dry yeast
  • 1 tsp unrefined cane sugar
  • [q:1/2] cup sorghum flour
  • [q:1/2] cup almond flour
  • [q:1/8] cup potato starch
  • 1 tsp xanthan gum
  • [q:1/4] tsp salt
  • 1 Tbsp olive oil, plus additional for oiling hands and crust
  • [q:1/2] tsp apple cider vinegar
  • [q:1/2] cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 2 medium-size tomatoes, sliced [q:1/4] inch thick
  • [q:1/4] cup thinly sliced fresh basil leaves
Directions
  1. Add water to a small bowl. Stir in yeast and sugar. Set aside for 5 minutes.
  2. Using a whisk, mix sorghum flour, almond flour, potato starch, xanthan gum, and salt in a large bowl.
  3. Add 1 tablespoon of the oil and the vinegar to yeast mixture. Using an electric hand mixer, slowly add yeast mixture to flour mixture. Mix for 5 minutes. Dough will be sticky.
  4. Oil a 10 by 10 inch piece of unbleached parchment paper. Place parchment paper on a baking sheet. Scrape dough from bowl onto parchment paper.
  5. Oil your hands well with oil. Using oiled hands, shape dough into an 8-inch circle. Prick dough a few times with a fork. Set dough aside to rise, uncovered, in a warm, draft-free area for 30 minutes. (Dough will expand to approximately 9 inches in diameter.)
  6. Heat grill to Medium. Have pizza sauce, shredded mozzarella, sliced tomatoes, and basil ready near grill.
  7. Carefully brush top of crust with 1 teaspoon of the oil. Take parchment paper with pizza crust still attached to it, and flip it onto grill so oiled side of pizza is face down on grill and parchment paper side is face up. Using a pair of metal tongs, slowly peel parchment paper away from crust. Discard parchment paper.
  8. When underside of crust begins to blister and brown, flip it. (This can take anywhere from 5 to 10 minutes, depending on type of grill.)
  9. Quickly spread tomato sauce over crust. Top with cheese and tomatoes. Grill pizza for about 5 minutes, until cheese is melted and crust is cooked through.
  10. Using a grill spatula, carefully slide pizza off grill and onto a serving platter. Garnish with basil, cut into slices, and serve.
Nutrition Info
408 Calories, 16 g Protein, 37 g Carbohydrates, 4 g Fiber, 23 g Total fat (6 g sat), 511 mg Sodium, [nutrition:4] Phosphorus, [nutrition:2] Vitamin C, K, Calcium, [nutrition:1] Vitamin A, B12, Potassium, Zinc

Pea, Mint, and Basil Soup

Pea, Mint, and Basil Soup
Prep Time
20 minutes
Number of Servings
4
Ingredients
  • [q:2 1/2] cups low-sodium vegetable broth
  • 1 small onion, chopped
  • [q:1/2] Tbsp olive oil
  • 5 cups frozen peas
  • [q:1 1/4] cups basil, leaves picked
  • 1 cup mint, leaves picked
  • Salt and pepper
Directions
  1. Bring broth to a boil in a saucepan.
  2. Sauté onion in oil and 1 tablespoon water for 2 to 3 minutes.
  3. Add peas, followed by boiling broth, and cook for 10 minutes.
  4. Add herbs, blend until smooth, and season to taste.
Nutrition Info
193 Calories, 13 g Protein, 30 g Carbohydrates, 9 g Fiber, 3 g Total fat (1 g sat, 2 g mono, 1 g poly), 395 mg Sodium, [nutrition:5] Vitamin C, K, Manganese, [nutrition:4] Vitamin B1 (thiamine), Copper, [nutrition:3] Vitamin A, B3 (niacin), Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), B6, Folate, Iron, Magnesium, Molybdenum, Zinc, [nutrition:1] Potassium

Whole-Grain Pasta Chop Salad with Blood Orange

Whole-Grain Pasta Chop Salad with Blood Orange
Prep Time
10 minutes
Number of Servings
Makes 5 cups
Ingredients
  • 4 cups cooked whole-grain penne pasta (or your favorite fiber-rich pasta) 
  • 2 cups raw chopped red, yellow and green bell peppers and other vegetables (tomatoes, onion, fresh corn kernels, carrots, or jicama)
  • 1 cup chopped fresh herbs (basil, oregano, dill, chives, rosemary, thyme, or mint)
  • [q:1/2] cup fresh blood orange juice (or other orange juice)
  • [q:1/2] cup crumbled feta cheese (optional)
Directions
  1. In a large bowl, thoroughly mix all ingredients. Top with feta, if using.
  2. Refrigerate and chill for several hours before serving.

Thai Brussels Sprout Salad

Thai Brussels Sprout Salad
Prep Time
25 minutes
Number of Servings
6
Ingredients
  • [q:1/3] c fresh lime juice 
  • 3 Tbsp Asian fish sauce 
  • 3 red Thai chilis, minced 
  • 1 Tbsp turbinado sugar 
  • [q:3/4] lb Brussels sprouts, thinly sliced (about 5 c) 
  • 2 Honeycrisp apples, cored and chopped 
  • 1 c mixed chopped cilantro and basil 
  • Salt and pepper
Directions
  1. In a large bowl, mix lime juice with fish sauce, chilis, and sugar until sugar dissolves. 
  2. Add Brussels sprouts, apples, and herbs. Season with salt and pepper. Toss to coat. Serve.
Nutrition Info
Per serving: 79 Calories, 4 g Protein, 18 g Carbohydrates, 4 g Fiber, 472 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin A,[nutrition:1] Vitamin B6, Folate, Manganese, Potassium

Kale Salad with Mustard Dressing

Kale Salad with Mustard Dressing
Prep Time
15 minutes
Number of Servings
4
Ingredients

Salad

  • 4 cups kale, (1 bunch) remove hard stems and discard
  • 1 quart water, for blanching kale
  • 1 tsp fresh lemon juice
  • 2 pinches EDEN Sea Salt
  • 1 cup seedless red grapes, halved
  • [q:1/2] cup seedless green grapes, halved
  • 1 ripe avocado, seeded, peeled, sliced
  • [q:1/4] cup pine nuts, lightly dry pan roasted

Dressing

Directions
  1. Bring water to a boil in a medium saucepan.
  2. Add the kale and blanche 3 to 4 minutes.
  3. Remove, drain, and rinse under cold water to set the bright green color.
  4. Using a knife, slice the kale into small pieces. Place the kale in a mixing bowl and add the lemon juice and pinches of sea salt.
  5. Using your hands, massage the lemon juice and salt into the kale to help soften the leaves. Let sit while you prepare the dressing.
  6. Place all ingredients for the dressing into a blender and pulse until creamy. Pour into a serving container.
  7. Place the grapes in the bowl with the kale and toss.
  8. Add the avocado and gently toss.
  9. Place the salad in a serving bowl and garnish with pine nuts.
  10. Spoon the dressing over the salad before eating.
Nutrition Info
Per serving: 313 calories, 26g fat (69% calories from fat), 6g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 289mg sodium

Chilled Tomato, Watermelon, and Basil Soup

Chilled Tomato, Watermelon, and Basil Soup
Prep Time
45 minutes
Number of Servings
4
Ingredients
  • 1 cup canned low-sodium plum tomatoes
  • [q:1/4] cup low-sodium tomato puree
  • 1 cup chopped watermelon (seedless)
  • [q:1/2] teaspoon chopped garlic
  • [q:1/4] teaspoon freshly ground black pepper
  • [q:1/2] teaspoon orange zest 
  • 1 tablespoon basil, chiffonade (cut into thin strips)
  • Garnish: Four sprigs of fresh basil
Directions
  1. Combine all ingredients in a blender.
  2. Blend well.
  3. Chill.
  4. Before serving, garnish each bowl with a sprig of fresh basil.
Nutrition Info
35 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 1g protein, 2g fiber, 15mg sodium.

Low-Sodium Sun-Dried Tomato Veggie Sauce

Low-Sodium Sun-Dried Tomato Veggie Sauce
Prep Time
15 minutes prep time
Number of Servings
Serves 3 (1 cup each)
Ingredients
  • 1 cup chopped vegetables (mix and match zucchinis, bell peppers, onions, garlic, leeks, broccoli, tomatoes, etc.)
  • 1 Tbsp garlic granules
  • 2 to 4 Tbsp low-sodium sun-dried tomatoes packed in oil
  • [q:1/4] cup fresh chopped herbs (mix and match basil, oregano, sage, rosemary, thyme, etc.)
  • [q:1/4] tsp ground chipotle pepper (optional)
  • 1 (16 oz.) can of tomato sauce or tomato puree (no-salt, no-salt-added, or low-sodium varieties)
  • Sprigs of parsley or cilantro for garnish
Directions
  1. In a large pot or skillet over medium heat, sauté vegetables and garlic with sun-dried tomatoes for a few minutes until vegetables are soft.
  2. Add herbs, chipotle, if using, and tomato sauce or puree. Reduce to simmer. Stir constantly until sauce is well-blended and hot.
  3.  Garnish and serve right away or refrigerate and use within three days.
Nutrition Info
87 Calories, 4 g Protein, 20 g Carbohydrates, 4 g Fiber, 0.5 g Total fat, 79 mg Sodium. [nutrition:3] Vitamin C. [nutrition:2] Vitamin A, Copper, and Potassium.

Classic Basil Pesto

Classic Basil Pesto
Prep Time
15 minutes
Number of Servings
2 cups (Serves 6)
Ingredients
  • 2 garlic cloves, crushed under a knife and peeled
  • [q:1/3] cup pine nuts, walnuts, or almonds
  • [q:1/2] cup (2 oz) freshly grated Parmesan or Romano, or a combination
  • 3 cups packed fresh basil leaves, well rinsed and dried in a salad spinner
  • [q:1/2] cup extra-virgin olive oil, plus more to cover pesto
  • Salt and freshly ground black pepper
Directions
  1. With the machine running, drop garlic through the feed tube of a food processor. Add nuts and cheese, and process until nuts are finely chopped. Add the basil. With machine running, gradually add oil, scraping down the sides of the work bowl as needed to make a thick paste. Season with salt and pepper to taste.
  2. Transfer pesto to a shallow container and smooth the mixture. Pour a thin film of olive oil over pesto to inhibit discoloration. Cover container and refrigerate until ready to use. (The pesto can be stored for up to 3 weeks, covered and refrigerated. Bring to room temperature before using.)
Nutrition Info
With pine nuts and parmesan: 262 Calories, 6 g Protein, 8 mg Cholesterol, 2 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 1 g Fiber, 26 g Total fat (5 g sat), 147 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin A, Vitamin E, Phosphorus, [nutrition:1] Calcium

Ten-Minute Chickpea Salad with Feta and Basil

Ten-Minute Chickpea Salad with Feta and Basil
Prep Time
10 minutes
Number of Servings
Serves 3 as an entree, or 8 as a side dish
Ingredients
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • Half a red onion, finely diced
  • Half an English cucumber, finely diced
  • 1 jar roasted red or yellow peppers, roughly chopped
  • [q:1/2] lb feta cheese, crumbled
  • 1 garlic clove, crushed and minced
  • 1 handful fresh basil leaves, torn
  • 3 Tbsp fresh lemon juice
  • [q:1/4] cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
Directions
  1. Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well.
  2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
  3. Serve right away, or refrigerate for up to a few hours.
Nutrition Info
As a side: 556 Calories, 27 g Protein, 25 mg Cholesterol, 73 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 14 g Fiber, 19 g Total fat (5 g sat), 497 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Folate, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Zinc, [nutrition:2] Vitamin B12, Vitamin K, Calcium, Iron, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin B3 (niacin), Vitamin E

Italian Herb Burgers

Italian Herb Burgers
Ingredients
  • 1 (15 ounce) can kidney beans
  • 1 to 2 cups old-fashioned rolled oats, as needed
  • [q:1/2] cup all-purpose flour
  • [q:1/4] cup vegan egg substitute
  • [q:1/2] cup roughly chopped white mushrooms
  • [q:1/2] cup roughly chopped red onion
  • 1 carrot, shredded
  • [q:1/2] cup roughly chopped red bell pepper
  • 4 cloves garlic, peeled and pressed
  • 4 fresh basil leaves, chopped roughly
  • 1 tsp dried oregano
  • 2 Tbsp chopped fresh parsley leaves
  • [q:1/4] cup well-chopped sun-dried tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • Vegan focaccia bread, for serving
Directions
  1. In a food processor, combine all the ingredients, except the focaccia. Pulse until just coarsely chopped, adding more oatmeal as needed (start with 1 cup), until the mixture holds together when you make a patty.
  2. Chill the mixture for an hour. Shape into patties about [q:1/2] inch thick and about 4 inches in diameter. Chill the patties on a plastic wrap-covered platter for at least 3 hours.
  3. Heat a broiler and a grill to medium-high. Broil the patties about 5 inches from the heat source for 4 to 6 minutes, or until lightly browned (watch them closely, as times may vary), checking to make sure the ingredients are holding together well. Broiling first will help to prevent them from falling apart on the grill.
  4. Using a grilling screen if desired, transfer the patties to the heated grill and grill for 2 to 3 minutes, turning once.
  5. Serve at once, with the focaccia bread.
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