FABULOUS PIZZA

Jimmy rushed home to be the first one to make his pizza tonight.
After his first two bites - Jimmy shows you (and it's not a fake) that he really loves it!

Jim Cozza is also giving you a true thumbs-up because he thinks this tastes
better than a meal at the restaurant. (He's my best fan)

Jimmy loved all the sauces and used all the toppings.

I marinated portabello mushrooms all day in olive oil and my own rosemary

that I am growing in the back yard. Mmmm. I also made a homemade PESTO sauce and my own PARMESAN Cheese to put on top. WOW!

Jim said he wanted me to make this again and again.
"Hey - get Ben and Peggy Archuleta over here - they've
just got to taste this!"

So....another evening where everyone eats in the raw with a smile!
(Recipes by Rachel Talley in Utah)

PIZZA

Use the Ezekiel Sprouted Wheat Tortillas
Spread either homemade Pesto Sauce or homemade Marinara on top.
Top with whatever you like. We used:
Tomatoes, yellow and red bell peppers, purple onions, marinated mushrooms, shredded
zucchini and yellow squash, spinach and shredded cauliflower from our garden.
Top with homemade Parmesan Cheese.

PESTO SAUCE
3 cups fresh basil
1 cup pinenuts
4 garlic cloves
a dash of salt
Put everything in the processor and let it chunk up - scrape with your spoon and then slowly
add about a cup of olive oil until it's as creamy as you like.

MARINATED PORTABELLO MUSHROOMS
Place Portabello Mushrooms in a glass pie dish.
Cut up fresh rosemary - about 3 stems.
Add the best olive oil to cover the mushrooms.
Add a 1/4 c of Braggs Aminos.
Let this marinate all day.

PARMESAN CHEESE
I ground up 1 cup of walnuts in the processor.
Added about 2 cups of Nutritional Yeast and a dash of salt.
I started eating this by the spoonful.
Yum.