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Trendy Bible foods make their way into pizza

Whole wheat pizza with kale and spinach



If you check food trends,  some of the most important and healthy foods and herbs touted this year as trendy have their roots in Bible days. 

Gluten free.
For people who have gluten or wheat intolerance, grains such as wheat and its relatives are a no-no.  Bible grains like millet are gluten free.

We’re all familiar with the passage in Ezekiel 4:9-17 – when he is commanded to take wheat and barley, beans and lentils, spelt and millet and make a bread from it. There’s a type of millet used in birdfeed but the kind we eat is called pearl millet. It’s easy to digest since it has an alkaline ph. factor, has lots of muscle building protein, and a good source of B vitamins. Cook it like rice, but add 3 cups liquid to every cup of millet.

Plant based/vegan foods are getting lots of attention.

A plant-based diet is as old as our ancestors but we’ve revamped it for modern times.  Along with beans, kale and mustard greens are the stars here. Part of the cruciferous super food cabbage family, these are considered to be among the bitter greens eaten during Passover.  We grow different kids of kale, like Locinato, and Red mustard greens, which are great for lowering cholesterol. Locally sourced  foods are big this year, so either grow your own in the garden or containers, or frequent local farmers’ markets.

Pizza with greens, cheese and herb crust

Mixing kale with spinach tones down the taste of kale.  Substitute just spinach or even Swiss chard if you like.

1 prebaked pizza shell, whole wheat or regular or gluten free
2 teaspoons finely minced garlic
Dash or two Italian herbs seasoning
1/4 cup olive oil
Pizza sauce to cover
Enough small spinach and kale leaves to cover  (or large leaves, chopped)
6-8 oz. Pizza cheese, shredded
3-4 oz. crumbled goat or blue cheese

Preheat oven to 450. Stir garlic into olive oil. Brush over crust. Top with pizza sauce and greens, overlapping leaves so entire surface is covered. Sprinkle with cheeses. Slice cherry or regular tomatoes and lay on top if you like. Bake 10 minutes or until cheese melts. If  you  have any chives, toss them on, too.

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