1. For recipes, scroll down or visit eatourfeelings.com.
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    For all episodes, check out our Vimeo Channel: Eat Our Feelings Season 1

    RECIPES:

    Sasha's Goat Cheese and Ricotta Pizza with Caramelized Onions, Cherries, and Arugula

    • 1 pre-baked crust made with almond meal pizza dough (see recipe)
    • 3/4 cup goat cheese
    • 1/4 cup ricotta
    • 1 cup cherries, pitted and halved
    • 1 half red onion, thinly sliced
    • 1 tbsp honey
    • a couple handfuls, fresh arugula
    • balsamic vinegar, for drizzling
    • olive oil, for drizzling

    1.Sautée onions in olive oil, until soft and translucent. Add honey and cook a couple minutes longer, stirring frequently, until onions are fragrant and slightly brown.
    2. Combined ricotta and goat cheese, and spread onto pre-baked crust. Top with even layer of onions and cherries. Drizzle with balsamic.
    3. Bake for another 15 minutes, or until edges of crust are golden-brown.
    4. Top with fresh arugula, drizzle with olive oil, and sprinkle with a pinch of salt.
    5. Serve and enjoy!

    Emma's BBQ Zucchini, Collard, and Mushroom Pizza

    • 1 pre-baked crust made with almond meal pizza dough (see recipe)
    • 1 cup, your favorite BBQ sauce
    • 3 large collard leaves (or any leafy green of your choice), cut into ribbons
    • 1 medium zucchini, sliced
    • 1 cup, sliced cremini mushrooms

    1.Sautée the 3 vegetables in olive oil and a sprinkle of salt, individually, until they've softened and liquid has cooked off.
    2. Evenly spread BBQ sauce over pre-baked crust.
    2. Add collards, zucchini, and mushrooms.
    3. Bake for another 15 minutes, or until edges of crust are golden-brown.
    4. Serve and enjoy!

    Almond Meal Pizza Dough

    • 1/3 cup flax meal
    • 1 cup water
    • tsp chopped rosemary
    • 4 tbsp cornstarch (or other starch)
    • 1 tbsp baking powder
    • 1 tsp salt
    • 1 tbsp olive oil
    • 1/2 cup cooked and mashed parsnip

    1. Preheat oven to 400. In medium bowl, whisk together flax meal and water. Let sit for a few minutes until thick. In a large bowl, whisk together dry ingredients and rosemary. Add oil and mashed parsnip to flax mixture, and stir until incorporated.
    2. Add wet into dry, and stir until combined.
    3. On parchment lined baking sheet, press dough into even layer, wetting hands occasionally if necessary (dough is sticky, y'all!)
    4. Pre-bake dough for 20 minutes (will bake it again, once toppings are on!)

    --

    EPISODE CREDITS:

    Written and Cooked by
    Emma Jane Gonzalez
    Sasha Winters

    Directed by
    Dylan Marron

    Director of Photography
    David William Turner

    Executive Producer
    Doug Anderson

    Directeur de Cuisine
    Megan Stein

    Cast

    Sasha Sasha Winters
    Emma Emma Jane Gonzalez
    Jordyn Janna Emig
    Kate Ruibo Qian
    Vicky Ashley Brooke Roberts

    Producers
    Mike Dean
    Brian Diliberto
    Michele Friesz
    Tate Garibyan
    Karl Halpert
    Maureen McGinn
    Erik Rydholm
    Brent Spechler
    Rubyn Wasserman
    Morgan Winters

    Production Manager
    Rubyn Wasserman

    Production Coordinator
    Kate Behm

    First Assistant Director
    Mike Dean

    Gaffers
    Todd Oravic
    Ryan Wood

    Second Camera
    Brandon Jones

    Sound
    Doug Anderson

    Edited by
    Pinar Comezoglu
    Adam Goldman
    Sasha Winters

    Original Music by
    Chris Rubeo

    Colorist
    David William Turner

    These Credits (design)
    Brian Fabry Dorsam

    Special Thanks
    William Cooksley
    Kate Fogler
    Andrew Kluger
    Joe Lanza
    Abby Rosebrock
    Diane & Tony Turner
    Daily Press Coffee
    Pine Box Rock Shop

    This episode was made possible by the generous donations
    of more than 300 Kickstarter backers. Thank you!

    Visit eatourfeelings.com for more recipes and videos!

    # vimeo.com/123084227 Uploaded 95.3K Plays 28 Comments

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