1 1/4 cups warm water
2 tbls olive oil
1 tsp honey
2 3/4 cups unbleached all-purpose flour plus extra for rolling out dough
1 tbls instant dry yeast 

3/4 tsp sea salt
1 tbls ground flax seeds
10 cherry tomatoes cut in half
1 clove garlic finely chopped
Pinch course sea salt
Tsp dried basil
1/4 cup olive oil

Note: if using whole wheat flour, add a tiny bit more salt and a bit more water


In a bowl, combine the water, yeast and honey. Set aside and allow yeast to foam for about 5 minutes. In a large bowl, with a wooden spoon combine the flour, flax and salt and make a well in flour. In the well ad the olive oil and add the yeast mixture and stir until a soft ball forms Knead the dough for about 10 minutes on a floured work surface. shape dough in a ball and place in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 1 hour or more until the dough has doubled in size. 

Punch down dough on a lightly floured surface and knead again for a few minutes. Stretch and shape dough with hands to and oval shape approx 8″ x 12″, allow to rest again on a cutting board or floured service, covered with a tea towel for 30 minutes. Make indentations in dough with fingers or thumb. Mix garlic, basil and olive oil and pour into indentations on dough. place tomato halves in the indent holes of dough, brush entire top of dough with remaining olive oil and sprinkle course sea salt on top. Preheat pizza stone in oven to 400* for 10 minutes. Place dough directly on hot pizza stone and cook for about 10-12 minutes until golden on top. When done remove from oven and let rest for 5 minutes before cutting






Watercress and sardine salad

150 gr. arugula
100 gr. watercress
250 gr. mixed greens
Hand full large Kalamata olives
One tin sardines in water
Greek Olive oil to taste
Red wine vinegar to taste
Salt and pepper to taste
Pinch dried oregano preferably Greek
Loaf crusty bread, sliced

Drain water from sardines and place all ingredients in a bowl, top with sardines, drizzle with olive oil and the vinegar and serve with crusty bread.


Spanish brown rice

Tsp ground cumin
Tbls chilli powder
Pinch dried oregano
2 cloves garlic minced
1 small onion chopped
One red bell pepper diced
Two tomatoes diced
Tsp sea salt
2 tbls olive oil
One carrot grated
One chilli pepper chopped or more to taste (optional)
2 cups organic brown rice

Juice of One lime or lemon
More olive oil to taste
2 tbls Fresh cilantro chopped

Combine rice with first 12 ingredients and steam rice for 45 min, check seasoning if needs more salt and pepper add more, if its too thick add more oil, I like mine oily.

If you want a creamy option add 1/2 cup Greek yogurt and serve and enjoy.