I'm not always in the mood for salads, and it's not always convenient to cook, but this flatbread is a way to increase my intake of nutrient dense greens that I never get tired of!
I packed it full of detoxifying cilantro and parsley and added basil, basing it on my dairy free pesto recipe. This flatbread gets most of its texture and protein from Sari Foods Non-fortified Nutritional Yeast (important for those of us with the MTHFR gene mutation), hemp hearts or pumpkin seeds, as well as the addition of arugula that packs a punch of flavor and nutrition that can't be beat! One serving (5 servings per batch) contains roughly 170 calories, 15 gm CHO, 14 gm PRO, and 8 gm FAT. My favorite way to eat it is with a smear of dairy free cheese...give it a try, you won't regret it!
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch basil
- 3 cups arugula
- 3 cups baby spinach (or more arugula, or any green)
- zest and juice of one lemon
- 2 carrots, cut into chunks
- 8 cloves of garlic
- 1 bunch green onions (or one small onion)
- 1/2 tsp pink salt
- 1/2 cup hemp hearts or sprouted pumpkin seeds
- 1/2 cup Sari Foods Company Non-fortified Nutritional Yeast
- 2/3 cup water, to blend
- OPTIONAL: 1/4 cup olive oil
- OPTIONAL: 2 tbsp chickpea miso
Blend everything together in a food processor until very smooth then spread over parchment paper and dehydrate at 115 degrees for 12 hours. (If still a little sticky, peel the parchment off the back, flip them over, and dehydrate for 2 more hours.)
Note: This recipe is a template. I make it a little differently each week! Sometimes I add olives or sun-dried tomatoes, sometimes I add in extra greens such as chard or kale, etc. Get creative and have fun with it!