Herb and garlic tear-apart bread with kalamata olives and pine nuts
I debated on whether or not I would post this recipe. Because, it's definitely not a health recipe! But, it is delicious, and as a holistic nutritionist, my job is to help people make realistic changes, and become comfortable with all kinds of food, healthy, and not. So, the reality for this situation is, that bread is delicious, it exists, it's readily available, and if you like it, you shouldn't stop eating it. The key is to know when it's right for you to eat it. Some people would classify this as 'intuitive eating'. I'm not the biggest fan of the phrase 'intuitive eating', because, I think that often, the only thing people take away from it, is, "eat whatever you want, whenever you want. Listen to whatever your body is telling you." On the surface it sounds great - but make sure you don't take it too literally. Indulge when it fits into your lifestyle, and don't deprive yourself! But, don't forget about your goals, and your commitment to your health - because that counts as self-care, too!
TLDR; eat bread whenever you want, but remember to eat salad sometimes too.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Yields 6-8 pieces
Ready in 1 hour
1 recipe of pizza dough (I use "That Dough" from Hot For Food's Vegan Comfort Classics cookbook)
20 kalamata olives
1/4 cup pine nuts
1/2 head garlic cloves, peeled, smashed
1/3 cup good quality herbed olive oil (I love Della Terra's Tuscan Herb Extra Virgin Olive Oil)
1/2 cup assorted chopped fresh herbs ( I used sage, basil, lemon thyme, chives)
Preheat oven to 450 F
Oil a large baking pan with half of the 1/3 cup
Make the pizza dough according to the directions. Knead in a few tablespoons of chopped herbs. Roll out the dough into roughly an 8x12" rectangle or oval. Carefully transfer it to the oiled pan
Rub the dough with the remaining oil. Scatter the dough with the olives, pine nuts, smashed garlic, and remaining herbs.
Bake for 20-22 minutes, or until golden brown, fluffy on the inside, and crisp on the outside
I recommend serving this with a generous drizzle of balsamic!