Plant-Powered for Life by Sharon Palmer, RDN is a great cookbook to have on hand because not only does it feature over 100 plant-based recipes, it also provides over 50 steps (with directions and inspiration) for how to develop your own plant-based life! For example, Step 26 urges readers to “Spice it Up!” explaining why followed by recipes to show you how to incorporate a variety of spices! This is a perfect cookbook for those looking to experiment with a plant based lifestyle, or those who are vegans wanting to fill their recipe arsenal with some clean eating, healthy recipes! This cookbook focuses on produce and natural foods ensuring a healthy slew of recipes! There’s even a handy table in the back of the book detailing which recipes are in season when! Be sure to Check out Plant-Powered for Life to start making small, everyday changes to your everyday diet! Sharon Palmer makes it easy for you, check out the book today!
As a sneak peak, here’s a recipe from the book, featuring Sharon Palmer’s Arugula Pizza recipe! Its vegan and filled with delicious, healthy ingredients!
Arugula Salad Pizza
From the Plant-Powered for Life Cookbook
Whole grain pizza dough (see Notes), or one 16-oz package refrigerated whole grain pizza dough, or whole grain pizza dough prepared from a mix
Cornmeal for sprinkling
1/3 cup marinara sauce
1 1/2 tsp dried oregano
1 cup shredded plant-based cheese (see Note)
2 cups mixed fresh arugula and baby spinach
1 1/2 cups fresh yellow cherry tomatoes, halved
1/2 medium red bell pepper, sliced
1 ripe medium avocado, sliced
1/4 cup roasted pistachios
1 Tbl. balsamic vinegar
1 Tbl. extra virgin olive oil
1. Preheat the oven to 350 degrees F. Roll out the pizza dough to fit a 14-inch pizza pan or pizza stone. Sprinkle the pan or stone with cornmeal and fit the dough on top.
2. Spread the marinara sauce onto the dough and sprinkle the oregano and plant-based cheese over it. Place the pan or stone in the oven and bake for 30-35 minutes, until the crust is golden and firm to the touch.
3. At the last minute before serving, remove the crust from the oven and top with the arugula and spinach, tomatoes, bell pepper, avocado, and pistachios. The greens will wilt quickly.
4. Drizzle with vinegar and olive oil. Serve immediately.
You may prepare your own pizza dough following this procedure: Stir together 3/4 cup warm water, 1 1/2 tsp active dry yeast, and 1 tsp of agave (PLEASE NOTE: the author uses honey in this recipe, however to keep it purely vegan substitute the agave!) in a medium bowl. Let stand for 10 minutes. Stir in 1 1/2 tsp extra virgin olive oil and 1 3/4 cups whole wheat flour. Tip the dough onto a lightly floured surface and knead for 10 minutes. Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for about 1 hour, then proceed with step 1 of the recipe.
Omit the plant-based cheese, if desired.
variation: Substitute other firm greens, such as baby kale or chopped collard greens, for the arugula and baby spinach.
Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, copyright © Sharon Palmer, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Let me know how you like the arugula salad pizza! For more awesome plant-based recipes and tips, make sure to check out Plant-Powered For Life by Sharon Palmer!
Don’t forget I have an awesome giveaway coming up next week! Stay tuned to see how you can win one of these babies!
Like this review?Sign Up To Get A Mini Vegan Cookbook Plus Recipes and Reviews to Your Inbox!
Full Disclosure: Although I received a complimentary copy of this book, I am not affiliated with the publishers or author of this book, nor did I feel obligated to write a review or positive review in exchange. If you choose to buy a product from one of my links, I receive a small compensation from Amazon.