A physician’s job can be ethically challenging at times. Our centuries old Hippocratic oath obliges us to heal the sick. Which means we treat man, woman, child, Christian, Muslim, Buddhist, Democrat, Republican, Independent, gay, straight, transgender, rapist, drunk driver, child molester exactly the same; to the best of our ability and with the utmost dignity and respect that we can muster.
With the election now behind us, regardless of which side you happen to be on, we’ve been bombarded with the notion that our country is divided: red vs blue; whites vs minorities; urban vs country; baby boomers vs millennials.
I had the privilege of going to a talk by the Dalai Lama when I was in New Orleans. He exuded an incredible sense of harmony and caring. With a mischievous grin and twinkle in his eye, he delivered a simple message like it was the most carefully guarded secret in the world:
There is no they.
I will heed this in the time to come. But whether it’s politics or the practice of medicine, there is no room or tolerance for sexism, racism, xenophobia, or bigotry.
So let’s come together and share a meal instead.
- Canned whole tomatoes 28 oz
- Rosemary 2 sprigs
- Oregano 1 T
- Chorizo 1/4 lb
- Red bell pepper 2, julienned
- Onion 1 large, julienned
- Cauliflower greens 1 cup
- Mozzarella Shredded
- Salt To taste
- Dough (Trader Joe’s has pre-made pesto dough)
I’m choosing to call this recipe flat bread rather than pizza because for some reason flatbread sounds healthier than pizza, and it makes me feel better about myself. If you prep the dough beforehand, this is an crowd pleaser for parties or a super fast meal option for a busy day. Obviously the toppings can vary based on whatever your preference tends to be. But I will vouch for the combination I’ve posted above. Sarah and I really wanted to re-purpose the greens from the giant cauliflower we bought rather than throw them away. We both love the slight bitterness of greens on pizza…err flatbread.
Turn on your oven to broil. Start off by putting your canned tomatoes with the juice included into a food processor and running it to a consistency of your choosing. I like having some small chunks of tomato. Pour it into a small pot and add rosemary, oregano, salt. Bring to simmer and let reduce as you prep your other ingredients. In a separate pan, add chorizo and cook until outside is golden brown. Remove chorizo from pan and put on plate. In same pan, add bell peppers, onions, and cauliflower greens. Saute until onions caramelized. Roll out your dough to the thickness you desire. Add a small amount of the tomato sauce and spread it across the dough (I can’t emphasize the small amount enough. You don’t want it drowning in sauce otherwise your final product tastes soggy). Add desired amount of chorizo, cauliflower greens, onions, bell peppers. Sprinkle top with shredded Mozzarella. Put final product in the oven for 10-15 minutes or until edges start to brown. Remove from oven, slice, and enjoy.