1 1/2 pounds brussel sprout

trimmed and halved.
3 tablespoon olive oil

1 tsp Himalayan salt

1/2 tsp Black pepper

1/4 ts Cayenne pepper


3 /4 cup Tahini paste

1/3 cup Lemon juice

2 garlic cloves

2 Tbs pomegranate

1/3 tsp salt 




Preheat the oven to 400 F.

Cut the Brussel sprout in halves, add the olive oil, salt and pepper and mix the sprout until they are all coated with the oil.

Transfer them to a baking tray and put in the oven for 30-45 minutes. Turn the sprout every 10 minutes for even browning.


In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.


When done, serve the Brussels sprouts with the sauce on the side.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)


½ cup sun-dried tomatoes 

1 (12-ounce) package firm or extra-firm silken tofu

1 (10-ounce) package frozen spinach, thawed

1 medium yellow onion, diced small

2 cloves garlic, minced

1 tablespoon dried dill

2 tablespoons nutritional yeast

Sea salt

Freshly ground black pepper

2 (12-inch) precooked whole-grain pizza crusts or dough

½ medium red onion, finely diced

1 cup pitted kalamata olives, halved


 Preparation time: 15 minute(s)

Cooking time: 15-20 minute(s)

Number of servings (yield): 4



Preheat the oven to 350 F.

If using oil packed sun-dried tomatoes, drain from the oil and then cut into thin slices. If using packaged sun dried tomatoes put in a bowl and add warm water. Set aside to soak until tender, about 30 minutes. Drain well. Finely chop the tomatoes and set aside.

In a blender, puree the tofu until smooth. Set aside.


Lay a clean kitchen towel or several layers of paper towel on the counter and place the thawed spinach at the bottom of one short end. Roll the spinach in the towel and, holding it over the sink, twist either end of the roll to squeeze as much liquid out of the spinach as you can. Unroll and set aside.


Heat a skillet over medium heat. Add the yellow onion and cook, stirring occasionally. Add water 1 to 2 tablespoons at a time, as needed to keep the onion from sticking, until softened, about 5 minutes.


Add the garlic and dill and cook until fragrant, about 1 minute. Stir in the pureed tofu and the spinach, along with the nutritional yeast. Cook to warm through, about 2 minutes. Season to taste with salt and pepper, and remove from the heat.


Place the pizza crusts on pizza stones or large baking sheets. Divide the spinach mixture evenly between the crusts, and spread it to cover the crusts evenly. Top with the chopped sun-dried tomatoes, red onion , and olives.


Bake until the edges are browned slightly and the pizzas are warmed all the way through, about 15 minutes. Slice and serve. 

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