Superfoods for Super Health

Thought I’d share info on superfoods for super health, from my annual Women’s Retreat session on “Abundant Health in Christ”. Most of the notes this year are about our relationship with Jesus, and how we can find abundant health through that. But utilizing a few of the wonderful, natural, healing foods God put here for our own good, also seems worthy of mention!

Dry Blend of Superfoods for Breakfast Smoothies

I don’t make a big production every morning, to get my nutrient fix. I have a few jars of blends; I just add a scoop to various drinks.

  • Maca/Gelatin Mix is added to smoothies (using Collagen gelatin, which mixes well with cold ingredients)
  • “Maca/Gelatin/Eleuthero/Fo-Ti Blend” is added to my hot “Golden Milk” brew
  • “Chlorella/Spirulina Mix” (which also includes Nopal, Astragalus, Liver, Brewer’s Yeast, Ashwaghanda, and Goat Whey) is added to a cup of cold water in a jar, shaken well, and quickly chugged down

Below is a list of the foods in my arsenal. Let good health prevail!

Super Foods & Such

Ashwagandha Root Powder, Organic– Can support thyroid function. An adaptogen, filling various nutritional/hormonal needs, improving sleep, improving energy; decreasing anxiety, increasing libido; improving concentration.

Astragalus Root Powder– It reduces inflammation (by reducing nitric oxide levels released from cells). An immune-enhancer. In activating enzymes stimulating telomere production, it might reduce cell death from aging and cancer.

Black Cherry Juice Concentrate, Organic– Can reduce gout-causing uric acids; anti-arthritic.

Black Cumin Seeds, Organic– Fights Candida, cancer, autoimmune disease. May help asthma, allergies, eczema, inflammation, digestion. Might help fight super bugs (MRSA, etc.). The thymoquinone (TQ) in this can improve cholesterol levels and blood pressure. It can increase glutathione, to prevent cell damage from free radicals, heavy metals. (Use oil topically for skin problems,)

Chlorella Powder, 1 lb.– Binds with mercury from silver/amalgam fillings. Loaded with nutrients.

Cinnamon, Ceylon– Can potentially reduce blood sugar, cholesterol and triglyceride levels. Other cinnamon varieties (Indonesian, Saigon, cassia cinnamon) have a lot of coumarin, which can mess with liver function.

Coconut Manna, Organic– This is pure coconut, pureed smooth, to use for sauces, smoothies, soups. It can go by other names as well: coconut spread, coconut butter, coconut cream… It contains the pulp/fiber, plus oil (good for brain/metabolism/immune system, etc.).

Cod Liver Oil Mixed w/Royal Butter– A mix of the two ingredients is synergistic but quite expensive. Just eat pastured butter in meal, with cod liver oil.

Cod Liver Oil, Blue Ice Fermented– Helps balance Omega 3/6 ratio; may improve dental health,skin issues.

Desiccated Liver, Grass Fed– Better assimilation than iron from plant sources (even more taken with acidic lemons or other fruits). Is liver toxic? The liver neutralizes toxins (drugs, chemicals, poisons), but it doesn’t store them. Toxins will more likely accumulate in fatty tissues and nervous systems. What IS stored in the liver? Vitamins A, D, E, K, B12 and folic acid, plus minerals (iron, etc.).

Diatomaceous Earth–For Candida and other yeast problems. It binds with toxic metals in the body, helping with detox. Some folks love it for hair, skin, and nail health. Drink 2 tsp. each morning, half hour before breakfast (every other month).  Give dogs half that (rids them of worms and other nasty parasites.) Also, doesn’t mess with other beneficial bacteria in our gut.

Eleulethero Root–For cold relief, fatigue, high cholesterol; the list goes on! A tonic to boost the immune system, and more.

Fo-Ti–A longevity tonic that may be used in cancer treatment, for inflammation, high cholesterol, insomnia; thought to help even tinnitus and premature graying.

Gelatin, Organic– From grass-fed cows, for joints, skin, hair, cellulite, nails, etc. It’s not a complete protein, but supplies the body with oft-missing amino acids. Great for swollen knee issues (give it a few months). Sprinkle on water, add boiling water/tea (it won’t mix well into cold foods, unless dissolved and heated first).

Gelatin Collagen Hydrolysate– Like the gelatin above, but this form of gelatin will mix well with cold foods- great in smoothies.

Goat Whey (AKA Capra Mineral Whey) (From grass-fed goats)—Lots of minerals, in easily-absorbed form. It is super alkaline, for reducing acidic deposits in arthritic joints, even helping acid reflux, inflammation, Osteoporosis, and bone mass loss.

Heather’s Tummy Fiber (Organic Acacia Senegal)– This typically helps folks with IBS. But it also helps general digestion and improves gut flora.

Jun Kombucha Scoby—The “champagne” of probiotic drinks! Make with green tea and honey (instead of the black tea and sugar used for “regular kombucha”).

Kefir Grains– This is for “water kefir”, a non-dairy way to get probiotics. No need to purchase pricier organic milk kefir or yogurt this way. Add water, sugar, and a splash of molasses, let ferment.

Kombucha – Another popular probiotic brew.

Maca Powder, Organic– A natural endocrine adaptogen; supporting normal hormone production by stimulating/nourishing the hypothalamus and pituitary glands (which regulate other glands). Some have seen it reverse hypothyroidism, adrenal fatigue, anemia, infertility, and post-menopausal symptoms. For men and women, it may also be a libido enhancer.

Matcha Green Tea Powder– Metabolism-boosting, loaded with antioxidants.

Nopal Powder– Smooths out blood sugar levels, improves inflammatory conditions.

Protein Powder, Whey, Grass Fed, Cold-processed – 5lb.— A personal fave… No additives.

Saffron, Mehr Premium– I need to remember to use this, ha! Popular as a memory enhancer and appetite suppressant; it’s gourmet too, for pilafs, stews, risotto, etc..

Superfood Powder by Dr. Schulze– A handy mix to add to smoothies, to insure ultimate, natural nutrition– superfood powder from natural sources. Vitamins can be manufactured synthetics, but they might be missing some (yet discovered) components crucial to our nutritional well-being.

Tart Cherry Juice Concentrate, Organic– This can help control blood sugar and cholesterol levels, maybe even decreasing abdominal fat and inflammation, and improving muscle recovery after workouts.

Turmeric Powder– Full of antioxidants; anti-inflammatory too, with potential for use with Alzheimer’s patients.

Yucca Root,1 lb.– This contains certain chemicals that might reduce high blood pressure and high cholesterol, arthritic pain, swelling, and stiffness.

Good Water

Water Filter, Berkey– Fluoride and chlorine can disrupt thyroid function, among other things. (Read this about all the potential poisons in water- yikes!)

Water Filter, “Clearly Filtered”– Economical filter that does get out the chlorine and fluoride (plus other stuff); preferable to many other products.

Golden Milk Recipe for Golden Age

FYI- this is the extreme recipe I used at first, when I was overly ambitious and thought I’d go all out, even using fresh turmeric, which I could only find at one certain health food store (not in our area).

Check this recipe out for a more-streamlined version!

Homemade Golden MilkMost golden milk formulas include a few particulars. Like, black pepper and Ceylon cinnamon (the best of the various cinnamon varieties), which work synergistically with turmeric to increase absorption of nutrients.

Once I’ve made a batch of Golden Milk Paste, I like to blend it with some “Nut Milk, Bullet-Style” (same idea as “bullet coffee”). Adding coconut and butter to the golden milk helps sustain good energy levels; the healthy fats level out sugar levels.

Heating the turmeric mix helps bring out more of the healing qualities, hence the method. This mix keeps two weeks, refrigerated, so freeze some of it (or make a half recipe) if not making several drinks of it daily. Makes about 10 ounces of concentrated paste, for quite a few drinks.


  • 2 TBS. fresh ginger, sliced thin
  • 1 tsp. or so fresh black pepper (grated or whole peppercorns)
  • 1/4 c. turmeric root, sliced thin (or sub powder)
  • 2 TBS. Ceylon cinnamon
  • 1/2 tsp. cayenne
  • Optional: 1/4 c. honey
  • 1 1/2 c. boiling water
  • Per serving: Milk of choice (dairy, coconut, etc.)

To make “golden milk paste”, mix the first six ingredients in a small pot. Use: > 2 TBS. fresh ginger, sliced thin > 1 tsp. or so fresh black pepper (grated or whole) > 1/4 c. turmeric, sliced thin (or substitute powdered) > 2 TBS. Ceylon cinnamon > 1/2 tsp. cayenne

Slowly stir in the boiling water and simmer for 10-20 minutes, to get the flavor out.

Let pot cool some. Optional: Stir in the honey, if desired, using: > 1/4 c. honey

Stored in glass jar in refrigerator, this will keep for two weeks or more. Or, freeze some of it, to prolong shelf life.

Bullet-Proof Coco-Nut-Butter Cream

I have an older post about Brazil Bark, which gives nutritional reasons for this concoction. But by now, “bullet-proof” coffee, tea and smoothies has kind of gone main-stream…an explanation is hardly required. If you haven’t heard yet, the idea is that adding pastured-butter, plus maybe some coconut (or MCT) oil to various beverages, can help boost energy, suppress appetite, and help regulate blood sugar.

I like to melt a pound or so of butter with an equal amount of coconut spread (AKA coconut manna, coconut butter, etc.). Some folks would rather substitute coconut oil or MCT oil. That’s your choice! I personally am big on whole foods, so I figure, why not throw the whole, ground-up coconut into the mix, fiber and all?

I also add my favorite blend of nuts (or whatever’s available). I like to add macadamias, since they’re lower in polyunsaturated fats (which are inflammatory). Brazil nuts have selenium, so I add some of those too.

Oh dear- sounds like I’ve got off on the nutrition tangent once again. I was intending to just post this “bullet-proof nut milk” recipe. Did I go too far?!

Butter + Coconut Cream + Nuts = Bullet-proofHere goes- an easy way to make a big batch of nut-milk-bark, which will keep for a month or so in the fridge. Just add boiling water to several chunks of this, to make a thick “nut milk cream”. It’ll blend smoother when mixed with the boiling water, making it easier to add to hot drinks and/or smoothies. A jar of the pureed nut milk cream blend will keep for about a week.


  • 1 lb. (or one 15-oz. jar) coconut spread (or “coconut manna“, coconut cream concentrate, or coconut butter, which are all 100% coconut meat, ground to a puree)
  • 1 lb. butter (grass-fed, like Kerry Gold. “Organic” is not necessarily grass-fed)
  • 3/4 lb. nuts (macadamias, Brazil nuts, almonds, cashews, or a mix)

To get hardened coconut cream out of the jar, set the jar on a folded cloth in a small pot of hot water. Let it warm gently on low heat.

Mix the softened coconut butter with the butter in a small pot, until melted. Use: > 1 lb. butter, melted > 1 15-oz. jar coconut spread, softened

Last, stir in: > 3/4 lb. nuts of choice

Cover a cookie sheet or large pan that has edges, with parchment or heavy-duty foil. Pour mixture into lined pan; refrigerate overnight.

Next day, break bark into pieces and store in glass jar. (Or leave on the foil, to break up as needed.) Refrigerate.

To make the nut milk concentrate, blend several big chunks with enough boiling water to process, in the blender. Mix until smooth. The refrigerated blend will last a week, although the “bark” will keep a few months in refrigerator. Use in smoothies or hot drinks as needed. It makes “smoother smoothies” this way!

Fermented Cabbage (Sauerkraut, Kimchi, Etc.)

I love having some preserved veggies on hand. They can give a more boring dish a savory, salty, tangy kick. Sauerkraut or kimchi can serve as a garnish, or a last-minute addition to stir-fries or soups. And, of course the probiotics in the fermented veggies are so good for the gut.

cabbage + salt = easy probiotic, fermented veggies

Some folks shy away from the saltiness of fermented foods, but salt is a natural preservative. One might use as little as 3 TBS. salt per 5 lb. of veggies, but it’s best to not go lower than that.

The recipe below is a loose guideline. You can change up the spices, or add some shredded beets or carrots as well. It’s best to use a larger proportion of cabbage, since it has the most fermentable properties. Note that veggies like onion, garlic and peppers are better used in small quantities, for seasoning, due to their low acidity. Makes 1 qt.


  • 2 lb. total of veggies (1 head cabbage, plus some carrots and/or beets if desired)
  • scant 2 TBS. salt, non-iodized (about .10 lb.; a scant half ounce of salt per pound of produce)
  • optional: garlic, spices, caraway seed, pepper flakes, ginger, curry, etc.
  • optional: kimchi-style ingredients (fish sauce or kelp powder, ginger, garlic, red pepper flakes, green onion, etc.)

Fine-slice the cabbage. If using carrots or beets, grate those. If a Korean-style kimchi is desired, use napa cabbage! Use: > 2 lb. total (approx.), of cabbage (including a small amount of carrot, beet, or onion, if desired)

Add the prepped veggies to a large bowl and toss with the salt and any other seasonings of choice. Use: > scant 2 TBS. salt > optional garlic, caraway seed, ginger, pepper flakes, etc.

The mixture will soften up after twenty minutes or so, creating its own juices as well. Then add to a quart jar, pressing in to fit. The vegetables should be pressed down enough that they are submerged in the liquid.

Cover the jar with a coffee filter or a cloth and let sit on counter for about 5 days. Check the jar daily to be sure the vegetables are covered with the juice. If they float to the top, press them down again.

After 5 days or so (this depends on the room temperature), the veggies should be fermented. It will taste fermented! Put a lid on them and refrigerate. Will keep for months.

Induction Stove Top Vs. Gas, Electric (+ Cleaning Tips)

I’ve cooked on electric and gas stove tops for years. Most cooks know that gas ranges are awesome. Electric, not so much. At least we have a gas range at the deli. But for over 25 years, I put up with an electric stove top at home. Not great! Until I finally found a most excellent replacement: Induction range.

Induction better than Electric, GasEdited, September 8, 2017

I’ve had the pictured induction stovetop for over three years now. I LUV it. I’m not really worried about EMFs from this (more about induction-safety here). If nothing else, this non-iodizing (ie safer) magnetic method of heating pots and pans is so efficient that it uses less energy, which has to be good, right?

As for care tips. You need to use stainless steel or iron pans only, but that’s cool, right? (Since they’re the best!) BUT. Don’t leave an iron pan on the stovetop- it might cause a rust stain. Oh no! It’s very hard to scrub out! But I did do just that. Some water had gotten under an iron pan, and a few days later I discovered the stain.

Clean Rust Off Induction StovetopNo worries. Well, maybe a little. Until I found out what works. You can’t use abrasive items like SOS pads. So I went a different route: “Goop”, and “Goo Gone”, plus some vinegar spray. I put these cleaners on, let it sit a bit, then scrubbed with a sponge scrubber. Rinse and repeat. It worked! My stovetop is back to looking practically new.

Considering purchasing one of these stoves yourself? As the nice guy at the appliance store said: f you don’t want the bother and expense of piping gas into your kitchen, but you like to cook, then “Induction Range” was the way to go.

What? I hadn’t even heard of it a few years ago. Guess I’d been too busy cooking on the deli stove to research alternatives. But after looking into it, I realized: Induction range was my answer!

It was easy to get the range installed (we got one similar to this one). Just plug it in! Over three years later, the stove is still gleaming. It’s easy to wipe clean, but if I want to spiff it up, I also spray it with vinegar, wiping until spotless.

But that’s just surface talk. What’s really cool is that the induction burners can get much hotter than electric burners. When I want to sear something, I can really sear. But, like the gas burner, as soon as it’s turned off, there is no more heat. When I want to bring something to a boil, it happens so FAST! I love my induction range, and highly recommend it to anyone looking for a good stove.

Date Bars

I pulled out some of our old deli recipes, now that the grandkids and I want to make desserts on occasion. We used to make this recipe at The New Deli, back when we had a wholesale delivery route as well (in the eighties). It was a hit!

Less Sugar Date BarsThis is a less-sweet version of the original Betty Crocker recipe. And it can be made gluten-free, by substituting processed oats (“oat flour”) in place of the regular flour.

I made these with the grandkids—they were surprised that the dates turn into this yummy filling, just by cooking up with some water. Might serve 12 or so (unless there are some date-bar-piggies like me around…).


  • 3 c. dates (1 lb.)
  • 1 1/2 c. water
  • 1 c. brown sugar
  • 1 c. butter
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 c. flour
  • 1 3/4 c. quick-cooking oats

Ahead of time, prepare the date filling. Boil, then simmer until thick: > 1 lb. dates > 1 c. water

Cool the date mix.

Beat until creamy: > 1 c. brown sugar > 1 c. butter

Add, just beating until mixed: > 1/2 tsp. baking soda > 1/2 tsp. salt

Add to creamed stuff: > 2 1/4 c. flour > 3 c. quick-cooking oats

Butter 13×9″ pan. Press half the above in pan. Spread with the cooled date filling.

Sprinkle other half of oat mix on top. Bake at 400 degrees (375 in Pyrex) for 20-30 minutes.

Serve warm with whipped cream if desired.

Ginger Bug: Easy Recipe, Healthy Gingerale

Most recipes for ginger bug would have us grating some fresh ginger every day, mixing it with a bit more sugar and water, to feed the bug. I don’t have time for that! So I came up with a quicker method: I process a big bunch of ginger with an equal part of sugar, adding double that quantity of water. Two quarts will keep in the fridge for two weeks, to use for daily feedings (about 1-2 TBS. per feeding). And I freeze any extra in ice-cube trays. Daily feedings become easy that way.

Freeze Ginger Bug Paste!But what’s “ginger bug”, you ask? It’s a beneficial culture, for making healthy fermented sodas. Add some to the second ferment of kombucha or kefir, for a natural “gingerale”. So tasty, and good for digestion too.

One caveat: Only use organic ginger! I’ve tried using non-organic on two different occasions, and it ruined my bug every time. It may be hard to locate organic ginger, but it’s worth the hunt. I guess that’s why I like to buy a whole lot of it when I do find it (I usually get at least a pound at a time). The ginger/sugar mush I make with it will last. A quart or two lasts two or more weeks in the fridge, and ice cubes of it last months in the freezer.

Once the top layer of the ginger bug brew has gotten bubbly (see top picture), most of the batch can be strained into bottles. Just a few tablespoons of the bottled “ginger bug extract” will flavor a big bottle of kombucha or water kefir.

Details: I should mention that most ginger will have a lot of starch in it. Thoroughly stir the starch that settles at the bottom of the jar, daily. Typically, I store the bottled extract upside-down in the fridge, so that it’s easier to shake the starch back into the brew when I’m using it to flavor drinks.

Ginger bug pictorialINGREDIENTS

  • 8 oz. fresh ginger root
  • 1 1/2 c. sugar
  • 2 c. filtered water for mix
  • 2 c. filtered water for starter

To make an easy ginger/sugar mix to store in the freezer for months, process the two ingredients in a blender, to a fine “slush”. Chop the fresh ginger into pieces (I don’t peel mine) and process with the sugar in blender, using: > 8 oz. or so fresh ginger root (about 6 large “fingers”) > 1 1/2 c. sugar

Add to the mixture: > 2 c. filtered water

Set aside 1 c. of the ginger/sugar/water mixture for the starter batch. Store the rest of the mixture in the refrigerator for up to two weeks. If making a really big batch, freeze the extra in an ice cube tray. Grab an ice-cube per day, for the ginger bug’s daily feeding.

The initial starter will need these amounts, mixed into a jar (one-quart size or larger): > 1 c. ginger/sugar/water mix

Also add to jar: > 2 c. filtered water

Add a lid and shake well. Remove lid and use a rubber band and coffee filter (or napkin or paper towel) to cover the top.

Stir the mixture once a day for five to eight days, with a non-metallic spoon or spatula. Each day, add: > 2 TBS. ginger/sugar mix > 2 TBS. water

The culture is active when bubbles form in the top layer (where the ginger pulp floats). It will get cloudy, and may seem fizzy and smell lightly yeasty. This might take up to eight days. (On one occasion, mine didn’t get that bubbly layer for about a month, but it still fermented within the first week or so.) Deal-breaker: If mold grows, remove the mold. Discard the mixture and start over if it gets moldy again.

When fermented, strain most of the liquid out, removing the pulp. Store this ginger bug extract in a bottle in the fridge, using it for the second ferment of kombucha or kefir, for a delicious, natural, healthy “soda”. It will make EXTRA bubbly drinks. Spoiler-alert: put a towel over bottles before opening, and open carefully. Most kombucha and kefir brews will get quite bubbly after a day or two, especially with ginger bug added. Please refrigerate at that point. Do not leave them on the counter for longer than that. Also, burp any bottled drinks that are sitting out, at least once a day. This will relieve some pressure, and if they’re fizzy, you’ll know they’re done.

For a 32-oz. bottle, use: > 1/4 c. ginger bug, strained

The ginger bug can also be refrigerated: then it will only needs to be fed weekly. A loose top on it will do, but even bottled with the ceramic stopper, it will continue to ferment a bit. To any refrigerated ginger bug, add another 2-3 TBS. of the ginger/sugar mix, plus 2 TBS. water, each week.

Kitchen Sinks: Jen’s Fave & Why

After over 25 years with our original kitchen, I realized my friend was right: My kitchen needed a renovation. One feature: I had a “shabby chic” sink, but sinks aren’t supposed to be shabby chic! It had chipped within the first year of use, years ago, and more chips continued to pop up, even with light use. Turns out, the enamel-over-steel construction was horrible. I do not recommend such a sink, even if they are cheaper than their cast-iron cousins!

Porcelain on Steel- Horrible!

Kohler_Cast_Iron_No_Chips_Bright_DishwashingOne of the things I did in the process of my budget kitchen renovation: I splurged on an enameled cast iron Kohler sink, which I absolutely love. I felt justified, since I wasn’t spending a lot of money on other upgrades. The sink was so worth it.

One of my friends had chosen a more economical stainless steel sink for her kitchen, which I think was a way better choice than the enameled steel sink (in my first picture). But here was my beef about the steel sink: It’s darker! Less warm and inviting! After all, I can spend a lot of time at my sink. I prepare loads of food, which means I wash a lot of dishes. Washing dishes at my bright, light sink, with the window above it, is actually a pleasure!

Another friend insisted I’d want a one-compartment, deep sink (like those popular vintage, farmhouse-style sinks). He said that most professional cooks prefer it, since they can wash large amounts of produce in it. Well, I might be a professional, but I don’t process massive quantities of foods in my home kitchen. I just make our meals, and a few bulk things, and I like washing most of the dishes by hand. I like having one sink compartment for washing and rinsing, the other for letting them sit in to dry. That has always been my dish-washing style. I would say, maybe if you do wash cases of produce, and/or use the dishwasher a lot, go for the farmhouse/apron style sink. But if you’re like me, you’d probably really enjoy the kind I got.

Oh, one caveat: even the enameled cast iron sink could get marks or chip if you try hard enough. I’ve had mine for over two years now, and it’s yet to chip or mark. I don’t think it ever will. I have taken precautions though, purchasing the Kohler stainless steel sink racks for the left side and right. They protect my sink from pots and pans. Yes, it’s true that metal will mark the sink, but any marks I’ve made have come out with cleanser. (I try not to use too much cleanser though, as that will help preserve the integrity of the finish.

I hope this helps with any decision-making you need to make about your kitchen sink!

“Pistou” (French Pesto)

Perk up an otherwise average soup by topping it with French-style pesto (AKA pistou). I personally appreciate that it doesn’t contain pine nuts, since I watch my intake of PUFAs (due to their inflammatory qualities).

A cool thing about “Pistou”: The garlic flavor steeps and mellows some when it is crushed with sea salt. The salt draws out the garlic flavor as it brings out the moisture. Kind of “unlocking” the flavor, so it’s not too overwhelming.

You can use a mortar and pestle (old-school style) to make this, but a food processor or blender is handy too. The garlic gets processed with the salt until fine, then basil is added, to puree until pretty smooth. Then the olive oil gets whisked in, along with chopped tomatoes and the cheese. Delicious!

Olive oil, basil, garlic, salt, parmesan

“Pistou” (French Style Pesto)


  • 4-6 cloves fresh garlic
  • 1/2 tsp. sea salt
  • 4 c. fresh basil
  • 1/4 c. extra-virgin olive oil
  • 1 tomato
  • 1 c. grated Parmesan (or other flavorful, aged, dry cheese, like Gruyere)


1. Mash garlic up with salt, or use processor/blender. (A garlic press also works- just sprinkle salt on afterwards, letting the garlic soften for the salt.). Use: > 4-6 cloves fresh garlic > 1/2 tsp. sea salt

2. Let salt work into the garlic for 10-20 minutes, then add fresh basil to the mix and process. (If doing by hand, hand-chop the basil first, until fine.) Use: > 4 c. fresh basil

3. Slowly add plus the olive oil, whisked in slowly until incorporated: > 1/4 c. extra-virgin olive oil

4. Add the tomato, chopped, and the Parmesan (or other favorite). Process until smooth (or leave it more chunky): > 1 tomato > 1 c. grated Parmesan (or other flavorful, aged, dry cheese, like Gruyere)

5. Dollop onto of soups or other fave dishes.

Pesto Pizza, New Deli Style

Back in the day, The New Deli made one huge sheet of Pesto Pizza on Fridays. A few of us still remember those days. Once in awhile, we make this recipe again, for New Deli parties. Sssh–don’t tell anyone! (It’s just for employees and family, ha…)

We found a way to prepare it using a hearty amount of chunky tomatoes, without the crust getting soggy. The secret: A first layer of thinly-sliced mozzarella cheese over the dough.

We also add extra spinach to the pesto we make up, processing it together in the blender, then adding an egg as well, which gives the pesto drizzle a good consistency.

Serves 8.

New Deli Pesto Pizza


  • 1-2 lb. bread dough (fresh or frozen, thawed)
  • 28 oz. can chunk tomatoes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 TBS. dry oregano, rubbed
  • 2/3 c. pesto
  • 3 c. spinach, fresh
  • 1 egg
  • 8 oz. thinly-sliced mozzarella
  • 8 oz. grated Jack cheese (or part Provolone cheese)
  • 1/2 c. Parmesan


  1. Let dough get to room temperature. Meanwhile, prepare toppings. Mix the following in a strainer, setting over a bowl to catch the juice. The salt will help the tomatoes to lose their excess moisture: > 28 oz. can chunk tomatoes > 1/2 tsp. salt > 1/2 tsp. pepper > 1/2 TBS. dry oregano, rubbed
  2. The seasoned tomatoes can drain for several hours. Also, mix together and set aside (use blender or food processor if adding the fresh spinach): > 2/3 c. pesto > 1 egg > 3 c. fresh spinach
  3. Shape the room-temperature pizza dough into a circle, to fit a standard pizza pan (or very large iron pan, if available), using extra flour as necessary if dough is sticky. Sprinkle the pizza pan with fine corn meal, stretching the dough onto the pan, using: > 1-2 lb. frozen bread dough, thawed (or use homemade)
  4. Lay out over dough, to cover: > 8 oz. mozzarella, sliced thin
  5. Next add the drained, seasoned tomatoes, topping with dollops of the pesto mix. Finally, top with: > 8 oz. grated Jack cheese (or part Provolone cheese) > 1/2 c. Parmesan

6. Bake at 475 degrees, 20 minutes or more (depending on size of pizza pan).