• It’s a Cookbook
    It’s a Philosophy
    It’s a Resource
logologologologo
  • FoodTrients 101
  • News
      • Age Gracefully with Grace O
      • Ginger Hultin, Nutrition
      • Mark Rosenberg, MD
      • Robert Tostado, MD
      • Anti-Aging
      • Beauty
      • Food
      • Health
      • Exercise
      • Celiac
      • Life Extension
      • Books We Love
      • FoodTrients Guides
      • Newsletter
      • woman doing yogaSecrets of the Lymphatic System
      • Fresh-RosemaryRosemary Improves Memory and Cognition
      • fish on slateAnti-Inflammatory Foods: the Top 10
      • capsule full of good foodAre Supplements Safe for You?
  • Recipes
    • SEARCH BY:

      • Category:

      • Starters
      • Soups
      • Salads
      • Main Dishes
      • Sides
      • Desserts
      • Drinks
      • Extras
      • Spice Mixes
      • All Recipes
      • Or Search By:

      • Anti-inflammatory
      • Antioxidant
      • Beauty
      • Detox
      • Disease Prevention
      • Gut Health
      • Immunity Booster
      • Mind
      • Strength
      • exotic fruit and granolaExotic Fruit Salad with Granola
      • buffalo meat slidersTry Buffalo Sliders with Sweetened Cranberries
      • chocolate mousseIt’s a Melt-in-Your-Mouth Chocolate Mousse 
      • Green Tea NoodlesHeart-Healthy Green Tea Noodles Ramp Up the Flavor
  • Resources
  • About
  • Shop
  • Media
  • Home Page
  • News
    • Age Gracefully
    • Anti-Aging
    • Beauty
    • Food
    • Ginger Hultin, MS RDN CSO
    • Health
    • Newsletter
  • Recipes
    • Starters
    • Soups
    • Salads
    • Main Dishes
    • Sides
    • Desserts
    • Drinks
    • Extras
    • Spice Mixes
  • Resources
    • Anti-Aging Resources
    • Health
    • Eating Well
    • Books We Love
  • About
    • About Grace O
    • Experts and Advisors
    • Contact Us
    • Facebook
    • Instagram
    • YouTube
    • Pinterest
  • Shop
  • Media
    • In the Media
    • Press Releases
    • Videos
            No results See all results
            ✕
                      No results See all results

                      Pizza: Slicing It with FoodTrients

                      Published by Grace O

                      Recently, I was asked to appear in the Rustic Crust (www.rusticcrust.com) booth at the Natural Products Expo West at the Anaheim Convention Center in California. Actress and natural-food advocate Jamie Luner appeared alongside me, and the FoodTrients team passed out samples of four dips and spreads I created specifically for Rustic Crust ciabatta (see recipes). While in the booth, I was inspired to try out Rustic Crust Tuscan Six-Grain pizza crust and their Great Grains organic pizza crust. When I got home, I developed two pizza recipes using the FoodTrients formula of adding anti-aging ingredients wherever possible to classic foods in a delicious way.

                      Below are recipes for my Roasted Eggplant and Pepperoni Pizza and Pesto Whole-Grain Pizza with Artichokes. The nutty flavor of the Tuscan Six-Grain crust suggested it would go very well with eggplant and olives. I also used Rustic Crust’s Old-World Pizza Sauce because it had a very bright, tomato-y flavor and wasn’t too sweet. You can make your own sauce if you prefer.

                      Roasted Eggplant and Pepperoni Pizza

                      The FoodTrient anthocyanins in eggplant improve capillary function for beautiful skin and a healthy brain, and they inhibit the growth of cancer cells. I chose Japanese eggplant because its small circumference yields perfect rounds for topping a pizza, but you can use European eggplant. I roast the eggplant in olive oil (which has FoodTrient omega-3 oils for soft skin) and garlic salt (which has the FoodTrient allicin that thins the blood and lowers cholesterol). A few tablespoons of my Olive & Watercress Tapenade adds zing, as do red pepper flakes (which also provide the immunity-boosting FoodTrient vitamin C). The FoodTrient lycopene in the tomato sauce is good for artery health and therefore heart health. I added pepperoni because I like it, not because of its nutritional value. You can leave it off if you’re worried about eating cured meats.

                      1 Japanese eggplant, sliced (about 2 cups)

                      ¼ cup olive oil (reserve 2 Tbsp. for brushing on the crust)

                      1/8  tsp. garlic salt

                      ¼ tsp. dried oregano

                      1/3  tsp. red pepper flakes

                      1 Rustic Crust Tuscan Six-Grain pizza crust (or your own recipe)

                      4 oz. (1 packet) Rustic Crust Old-World Pizza Sauce (or your own recipe)

                      1 cup shredded mozzarella cheese

                      16 slices of pepperoni (optional)

                      3 Tbsp. Olive & Watercress Tapenade recipe (follows)

                      Toss eggplant slices in olive oil and spices and lay in a single layer on a rimmed cookie sheet. Roast in a 400-degree oven for about 40 minutes, or until golden brown. Brush pizza crust with reserved olive oil. Spread crust evenly with pizza sauce and sprinkle with shredded cheese. Arrange pepperoni slices and enough slices of eggplant to fill the pie. You won’t use all of the eggplant slices. Dot the pie with tapenade and bake at 425 degrees for 8–12 minutes, or until the cheese melts and is slightly brown.

                       

                       Olive & Watercress Tapenade

                      Olives are full of FoodTrient omega-3 fatty acids, which are good for the heart. Garlic has allicin, another artery-friendly FoodTrient compound. Both watercress and parsley contain—when eaten raw—the FoodTrients chlorophyll and vitamin C (an anti-inflammatory), as well as heart-protecting folic acid. Olives do contain a lot of salt, so avoid this recipe if you have hypertension.

                      1 cup pitted black olives, drained

                      1 cup pitted kalamata olives, drained

                      1 cup pitted green olives with pimentos, drained

                      1 ½ cups fresh watercress, tightly packed

                      1 ½ cups fresh parsley, tightly packed

                      3 tsp. minced garlic

                      1 tsp. oregano

                      Place all ingredients in bowl of food processor. Blend together for 5 or 6 seconds. Scrape down the bowl and blend another 5 seconds, or until the mixture is somewhat granular. Be careful not to over-blend it into a paste. 

                      Pesto Whole-Grain Pizza with Artichokes

                      My Kale Cashew Pesto is so full of anti-aging ingredients, I don’t have room to list them all here. (See the full recipe below.) Pesto is a versatile spread that works on pasta, in sandwiches, in soups, and on this delicious pizza in place of tomato sauce. Artichokes pair nicely with pesto, and they contain the FoodTrient lutein, which reduces the risk of age-related macular degeneration and cataracts. I used to steam, trim, and de-choke my own artichokes until I met Jane MacDonald at the Natural Foods Expo West. She is the president of Monterey Farms in Salinas, California. She takes fresh artichoke hearts, steams them, tosses them in olive oil, and grills them. Then she vacuum-packs them without adding any preservatives. You can buy her ArtiHearts at Whole Foods or order them by the case online at her website

                      2 Tbsp. olive oil

                      1 Rustic Crust Great Grains organic pizza crust

                      ½ cup Kale Cashew Pesto recipe (follows)

                      1 cup shredded mozzarella

                      6 oz. (1 package) Monterey Farms Grilled ArtiHearts

                      Brush crust with olive oil. Spread pesto evenly over the whole pie. Scatter the shredded cheese evenly across. Arrange the artichoke hearts on top. Bake at 425 degrees for 10–12 minutes, or until the cheese melts and is slightly brown. 

                      Kale Cashew Pesto

                      Kale is practically a wonder drug, what with all its antioxidant power from the FoodTrients indoles, carotenoids, choline, quercitin, vitamin C, as well as vitamin A and calcium. It protects against many kinds of cancer, as do olive oil and the sulfur compounds in garlic. Basil contains the FoodTrient lycopene, another cancer-fighter. Cashews contain copper and the FoodTrient zinc, which boosts the immune system. They are a sweet nut that helps to balance the bitterness of the kale. I use Tuscan kale, a tenderer, less bitter version of the green. It is also called lacinato kale, black kale, or cavolo nero. Young purple kale works as well.

                      1 cup Tuscan kale leaves, stems removed, tightly packed

                      1 cup basil leaves, tightly packed

                      ½ cup cashews, unsalted

                      1 tsp. crushed garlic

                      ¼ tsp. sea salt

                      4 Tbsp. olive oil + 1 Tbsp. olive oil

                      1/8 cup grated Parmesan cheese

                      Place all ingredients except the cheese and the final Tbsp. of olive oil into the bowl of a food processor. Blend together for 10 seconds, or until the mixture is very granular but not smooth. Scrape down the sides of the bowl. Add the final Tbsp. of oil and the cheese. Blend for another 6–10 seconds, or until you get an emerald-colored paste.


                       

                      Share
                      Grace O
                      Grace O
                      GRACE O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks – The Age Gracefully Cookbook, The Age Beautifully Cookbook, and Anti-Aging Dishes From Around the World. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 30 years in the healthcare industry.

                      Sign Up to get our
                      NEWSLETTER FREE


                      By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

                      ABOUT

                      • Grace O
                      • Our Experts
                      • FoodTrients
                      • Board of Advisors
                      • FAQs

                      EXPLORE

                      • Age Gracefully by Grace O
                      • News
                      • Recipes
                      • Our Guides
                      • Resources
                      • Shop
                      • Media

                      CONNECT

                      • Contact Us
                      • Subscribe
                      • Facebook
                      • Pinterest
                      • Instagram
                      • Twitter
                      • YouTube

                      SIGN UP for our NEWSLETTER

                      Nourish your week! Get the latest wellness news and delicious recipes to help you age better.


                      By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

                      FoodTrients Trademark™ and copyright © 2011-2024 Triple G Enterprises. I Terms and Conditions I Privacy

                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

                                No results See all results