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A Magazine for

Healthy Eating

by Now Then Sheffield

Recipe by Barra Organics
Serves 2

A peach-sized piece of bread dough
3 tablespoons of tomato passata
2 sliced, roasted beetroot
Goat’s cheese
Olive oil

Prepare and measure all toppings in advance. Heat an 8-inch cast iron skillet over medium heat on the stove. Dust the dough with flour, shape and stretch with your hands or a rolling pin, and turn around until it’s 5mm thick. Transfer to the pre-heated pan.

Quickly blob the fresh tomato or passata over the dough, then the cheese and oil. Cover the skillet with a pan lid and cook for four minutes on a medium heat. Then turn on the grill.
Remove the lid and toast the pizza for one or two minutes until you get a crisp top crust. Allow to cool slightly, preferably on a wire cooling rack. Cut and serve.

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Recipe by Ros Arksey
Serves 4 as a snack

300g kale, washed, leaves only
½ tsp cumin seeds
½ tsp paprika
½ tsp sea salt flakes
1 tbsp olive oil

Pre-heat oven to 150°C. Make the seasoning by dry frying the cumin seeds until they smell fragrant, then mix with the paprika and salt in a pestle and mortar until you have a rough powder.

Prepare the kale by washing and drying thoroughly. Strip the leaves away from the stalks, chop roughly and then place a single layer on a couple of baking trays. Drizzle over the olive oil so the leaves are evenly coated, and then bake for ten minutes until crisp. Remove from the oven and scatter over the seasoning.

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by Now Then Sheffield

Next article in issue 83

Alt Lit

just sat there waiting the second cd in the three disc changer is ready eager oh crazybones oh pokemon card oh party ring the smashi…

 just sat there 
 waiting
 the second cd in the three disc changer
 is ready
 eager
oh crazybones
 oh pokemon card
 oh party ring
the smashi

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