This winter, try your hand at a different kind of homemade pizza. Add some seasonal vegetables to the mix and you’ll bring more excitement and diverse flavors to pizza night. This sweet potato and leek pizza recipe is just one way you can mix it up. Enjoy!

The stars of this pizza recipe are the leeks and sweet potatoes. As spring approaches, I’m trying to get the most out of my sweet potato kick and one of the ways I like to do that is to pair it with unlikely vegetables, such as leeks, and in unique ways, such as in a pizza. This recipe makes me appreciate the sweet potato — and pizza! — in an entirely different way.

Leeks reduce LDL (bad) cholesterol and are helpful in fighting certain cancers, such as colon and prostate cancer, with their carcinogen-fighting quercetin content. They also contain protective antioxidants, inlcuding the carotenoids lutein and zeaxanthin, which help to prevent aging, lower high blood pressure, cleanse the blood, and heal wounds.

The sweet potato also offers incredible health benefits. It is packed with vitamins B6, C and D, contributing to healthy bones and nerves, clear skin and strong teeth. The sweet potato is also helpful in reducing stress and boosting the immune system. It is the better alternative to a white potato because it has sugars that are slowly released into the bloodstream and thus won’t cause sugar spikes. Like leeks, the sweet potato also wards off cancer.

Sweet Potato & Leek Winter Pizza

Makes one 10-inch pie

Ingredients

• 1 10-inch pizza crust (preferably whole-wheat)
• 1 tablespoon olive oil (for brushing the crust)
• 2 leeks
• 1 medium white onion
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, stemmed and halved
• 1 sweet potato (baked at 400 degrees F for 40 minutes)
• 1 teaspoon chives, chopped
• Salt and pepper to taste

Brush both sides of the crust with olive oil and place on a baking dish.

Spread the sweet potato over the crust so that it is evenly distributed.

Top the sweet potato with the leeks, onions, cherry tomatoes and chives.

Bake in the oven at 400 degrees Fahrenheit for about 10-12 minutes, or until the crust browns slightly and the tomatoes cook to a withered look. Serve and enjoy!

Photo Credit: GlowKitchen

The post Winter Ingredient Twist: Sweet Potato and Leek Pizza Recipe appeared first on EcoSalon.

It’s soup weather again. High protein, tasty lentils make an eco-friendly and satisfying meatless meal. Plenty of vegetables make this soup balanced. And lentils don’t take long to cook, so this can even work as a weeknight dinner. The lemon and spinach give this soup a bit of a Mediterranean flair. If you like, it’s nice garnished with a sprinkle of feta or other Greek cheese.

This recipe makes a pretty large batch of soup so you can take the leftovers to work the following day. If you like the lentils to remain intact without breaking down, use French green lentils. If you don’t mind a less defined lentil, brown lentils are more common and more economical. Both make a great soup.

Lentil Soup with Spinach and Lemon

Serves 6

8 cups water, chicken or vegetable broth
2 cups green or brown lentils, picked through and rinsed
3 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 sweet red pepper, seeded and diced
2 cloves garlic, chopped
1 bay leaf
1 pinch dried oregano
1 bunch spinach, washed and stemmed
3-4 tablespoons fresh lemon juice
Salt and pepper to taste

Combine the water or broth and lentils in a large soup pot and bring to a boil. Lower heat and simmer until mostly tender, but still whole, about 20 minutes. Salt to taste.

In a large skillet over medium heat, heat the olive oil until warm. Add the onion, celery, carrot and pepper, along with a pinch of salt. Cook, stirring occasionally until soft and fragrant, about 10 minutes. Add the garlic and cook for one to two minutes. Add the herbs and some freshly ground pepper and stir. Remove from heat, and add to the soup pot with the lentils and broth. Bring to a simmer and add the spinach. Simmer for 15 minutes to blend flavors. Stir in the lemon juice and season to taste with salt and pepper. Serve immediately.

Use organic ingredients and organic and local vegetables whenever possible.

Recipe Copyright 2009 Vanessa Barrington

Image: Maggie Hoffman

The post Ecosalon Recipes: Lentil Soup with Spinach and Lemon appeared first on EcoSalon.