First Organics FoodsLiving A Healthy Life With Organic Foods

To start making your own delicious healthy organic pizza from scratch, you need to make the dough first. You need: 3 cups of organic unbleached white or bread flour, salt, 2-2 and a half spoons of active-dry yeast and water.

1. Mix flour with salt.

2. In a separate bowl dissolve yeast in ¼ cup of warm water.

3. Mix flour and yeast together. Add ¼ to a ½ of warm water and make dough. If you accidentally put too much water, don’t panic. Just add some extra flour and it should be fine.

4. Put your dough in a warm place and let it rise. I usually slightly preheat my oven and let the dough rise there for an hour or two.

In the meantime, make sauce. For the sauce you need: basil, oregano, organic tomato paste, olive oil, onion, garlic, salt (sea salt) and water.

5. In a small to medium skillet cook chopped onion and garlic until slightly golden. Add 5 table spoons of organic tomato paste and ½ to a cup of water to make your sauce the consistency of ketchup. Add salt, basil and oregano. Cook together for 5 minutes. Set aside.

6. After your dough has risen (it should at least double in size), get it out, put it on a pizza pan and try forming pizza. I usually put a few drops of oil on the pan and form pizza with my hands.

7. When your pizza dough is nice and round (or square if you prefer), evenly spread sauce on it.

8. The rest is up to your fantasy and imagination. Of course, shredded cheese is a must to put on top, but other than that you can put whatever you find in the refrigerator. On our pizza we often put mushrooms, peppers, more garlic (it is never enough for me), tomatoes, black olives, ham and even bacon (Yes, there are uncured organic varieties out there).

9. Put pizza on the middle shelf of your oven and let it bake for 20-25 minutes at 400F.

10. Enjoy your healthy treat and make sure you don’t overeat, because it is always a problem in our house.

Found this recipe a few years ago. My entire family love’s it, plus it’s super healthy for the whole family.Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores.

4 servings, 2 tacos each

Active Time: 1 1/4 hours

Total Time: 1 1/4 hours
Nutrition Profile

8 ounces tomatillos
2 cloves garlic, unpeeled
1 jalapeño pepper
1/4 cup sliced white onion
1/2 ripe avocado, diced
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Freshly ground pepper to taste

Tacos

4 cups diced (1/2-inch) peeled butternut squash
3-4 small dried red chiles
2 cloves garlic, unpeeled, smashed and left whole
1 tablespoon extra-virgin olive oil
3/4 teaspoon dried oregano, preferably Mexican, divided
1/2 teaspoon salt, divided
1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
2 cups cooked pinto beans, drained (see Tip)
1/2 teaspoon chili powder
Freshly ground pepper to taste
8 6-inch corn tortillas
1/2 cup fresh cilantro leaves
1/2 cup finely shredded and chopped red or green cabbage
8 teaspoons crumbled queso fresco (see Note), or feta cheese

Preparation

1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
2. Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
4. To prepare tacos: Preheat oven to 400°F.
5. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
6. Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
7. Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)

No special ingredients are required to make your own organic hair products. Many of the items can be found in your store cupboard right now! Eggs, honey, cider vinegar and olive oil not
only make a wonderful salad dressing, but also are great for use on hair to give you smooth, silky locks.Plus much cheaper too !!

Most important thing to remember is that the better quality the ingredients, the better the end result will be.Therefore use the freshest of ingredients wherever possible. The benefit of using certified organic ingredients is that you have the reassurance that the ingredients you are using have been grown without the use of harmful chemicals or chemically derived substances.

Some of the most common ingredients used in homemade hair products are:

1.Eggs
2.Yogurt
3.Fruit
4.Avocado
5.Honey
6.Coconut Oil
7.Cider Vinegar
8.Chamomile
9.Oils