Greek Pizza and Spinach Salad
with Raw Cashew Feta
This Greek-inspired meal serves up a unique combo of whole food ingredients. The olive and cashew feta adds big, bold flavor to both the pizza and salad and will have your mouth watering for more.
Pizza
Makes 1 serving
2 millet-flax lavash (or other thin-crust)
2/3 cup oil free garlic hummus (recipe below)
1 cup artichoke hearts, chopped
1 potato, sliced paper-thin
8 kalamata olives, chopped
1/2 cup tomatoes, diced
2 tbs fresh dill, chopped
Feta crumbles (recipe below)
Preheat oven to 375 degrees. Spread 1/3 cup hummus on each lavash (or other thin crust). Slice potato (paper thin) with a handheld mandoline, layer potato slices evenly over both pizzas add remaining ingredients, except for the fresh dill. Place into oven to warm for 15-20 minutes, spinning once for even heating (do not over-brown). Prepare your salad while pizzas are warming, set aside. Remove pizza and place onto cutting board, allow to cool for about 2 minutes, add fresh dill herb. Cut a slice of frozen cashew feta and roughly chop it to create feta crumbles (it’s much easier to work with when it’s still frozen). Immediately garnish pizzas and salad with feta (raw feta will soften in about 1 minute). Slice your pizzas and serve.
Note: The Kyocera handheld mandoline can be purchased on amazon.com for $25 and the millet-flax lavash can be purchased at select natural food stores or online at Sami’s Bakery samisbakery.com
Oil-Free Garlic Hummus
Makes about 2.5 cups
2 cups garbanzo beans
1/2 cup filtered water
1/4 cup tahini
2 tbs lemon juice
2 cloves garlic (or 1 tsp garlic granules)
1/2 tsp sea salt
1/4 tsp cumin
Place all ingredients into a food processor or high-speed blender and blend until creamy. Store leftovers in a sealed glass container for up to 5 days.
Spinach Salad with Cashew Feta
4 cups fresh spinach
1/2 cucumber, sliced paper-thin
1/4 cup red onion, finely sliced
1/2 cup blackberries
2 tbs lemon juice
1/4 tsp garlic granules
1/4 tsp sea salt
Pinch of black pepper
Feta crumbles (recipe below)
Place all ingredients, except feta, into a large salad bowl and toss well. Add feta crumbles.
Raw Cashew Feta
2 cups cashews, soaked overnight and rinsed
1 cup water
2 tbs lemon juice
1 tsp sea salt
Blend all ingredients in a high-speed blender until thick and smooth. Note: you may have to turn off the blender, remove lid, scrape down sides a few times, and also move the mixture around with a rubber spatula. Replace lid and allow to blend again. This process should take about 7-8 minutes. Patience is required.
Once the mixture is silky smooth, pour into a strainer that is lined with a folded piece of cheesecloth. Place strainer over a bowl or plate to catch any water that drips. Place into refrigerator to firm up (about 4 hours). Remove and cut in half (using cheese cloth so cheese doesn’t stick to your hands) shape each half into a 7″ long log. Place into a sealed container and allow to freeze overnight.
You can also store one of the cheese logs in your refrigerator (it will stay soft and spreadable) and use it as you would cream cheese. Freeze the other log for feta crumbles. This cheese will store in the fridge for only 5 days but will keep in the freezer for up to 3 months. Note: The unbleached cheesecloth can be purchased on Amazon.com
Nutritional Information
Calories: 1020
Carbs: 163 g
Protein: 40 g
Fat: 32 g
Omega 3: 0.41 g
Fiber:41 g
Calcium: 344 mg
Iron: 12 mg
Magnesium: 371 mg
Potassium: 2897 mg
Selenium: 14.7 mcg
Zinc: 5.8 mg
B1: 0.75 g
B2: 0.65 g
B3: 6.9 g
B5: 2.2 g
B6: 1.27
Choline: 159 g
Folate: 622 mcg
Vitamin C: 129 mg
Vitamin E: 4.8 mg
Vitamin K: 665 mcg
BCAA’s
Isoleucine: 1.24 g
Leucine: 1.69 g
Valine: 1.5 g
