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34.1% My bodyfat percentage is not going down as quickly as I'd expected. Oh well, I did read once that people with an "overweight" bodyfat percentage are healthier than people with a "normal" bodyfat percentage. Still sick; can't wait for this to be over. Hoping to get a walk in today. Here is a recipe I promised amryk. It calls for an earlier recipe for dough, so I am including that one, too, although I think if I made the recipe again I would just use a whole wheat boboli crust. Recipes are from a taste of heaven and earth by bettina vitell.
Whole Wheat Pizza Dough
1/3 cup water
1/3 cup milk
1/2 teaspoon sugar
2 tsp active dry yeast
2 tbsp olive oil
1/4 tsp salt
1/2 c whole wheat flour
1 cup whole wheat pastry flour
one 12 inch pizza- serves 4
Whole wheat flour gives pizza a nutty flavor, and while its not as light as white flour, its much more nourishing.
Preparing the dough is easy, but it does take time, so I generally double or triple the recipe and freeze the extra dough. To freeze, let it rise once, then punch it down. Wrap the dough tightly in plastic wrap, and place in the freezer. It will keep for up to four months. Before baking, knead it for a minute, then shape it into a pizza.
In a small saucepan, heat the water, milk and sugar to 110 to 115 degrees. It should be warm to the touch but not hot. Pour into a large mixing bowl and stir in the yeast. When the yeast has dissolved, mix in the olive oil and salt.
Sift the whole wheat flour and pastry flour together. Gradually stir the flour into the yeast and milk until the dough is soft enough to knead. It may still be a little sticky. Turn this out onto a lightly floured surface. Sprinkle flour on top and knead the dough for about 5 mins, adding more flour as necessary.
Put the kneaded dough into a lightly oiled bowl. Cover with a cloth and let it rise for 30 mins until doubled in size.
Preheat oven to 500 degrees.
Oil the pizza pan with olive oil. Place the dough on a lightly floured surface and roll it out to the size of a pizza pan. To make 4 single pizzas, cut the dough into quarters. Place on the pan and raise the edges of the dough slightly. Brush with olive oil and bake with your fave toppings.
Pizza with Kale and Tofu
1 recipe whole wheat pizza dough
1/2 lb kale
1 10 oz block firm tofu
2 tbsp olive oil
3 medium garlic gloves, minced
2 tbsp lemon juice
1 tbsp tamari
1 medium red onion, sliced thin
2 cups basic tomato sauce
1/2 c grated parmesan cheese
finely chopped parsley for garnish
one 12 inch pizza, serves 4
Prepare the pizza dough and let it rise.
Preheat the oven to 500 degrees.
Remove the stems from the kale and coarsely chop the leaves, rinse the tofu and drain in a colander. Cut in half, then into 1/3 inch thick strips.
Heat the oil in a large wok or skillet. Add the garlic and cook for a moment over high heat. Before the garlie begins to brown, add the kale. Cook for five minutes, stirring frequently. Lower the heat to medium, add the tofu, and continue to cook for 10 or 15 mins, until kale is well cooked. Season with lemon juice and tamari.
Roll out the dough and place in well oiled pizza pan. Brush the dough lightly with olive oil and prebake it for 10 mins. Remove from oven and evenly distribute slices of onion over it. Cover with a layer of tomato sauce and arrange the kale and tofu on top. Return to oven and bake another 10 mins until crust becomes golden. Remove from oven and brush edges lightly with olive oil. Top with parmesan cheese and garnish with parsley.
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145.2 lb
Lost so far: 61.8 lb.
Still to go: 15.2 lb.
Diet followed reasonably well.
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losing 4.2 lb a week
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