By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Each week I have the incredible opportunity to intuitively create recipes with the beautiful food so passionately grown by urban farmer Billy Anthony in the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.
During the last few weeks, Billy has been growing and we’ve been enjoying so many different greens. What I love about the greens is that they are so beautiful with so many various shapes, sizes, textures, and colors. And, they offer different flavors. Some more mild. Some very spicy. Plus, we can enjoy greens raw in salads and beverages, lightly sautéed in a side dish, and even as dehydrated chips. Think kale chips.
Oh my…the wide variety of greens grown at The Farm’s Soil & Seed Garden this 2019 Fall / Winter Season.
- Borage greens
- Broccoli greens
- Cauliflower greens
- Collard greens
- Hon tsai tai
- Mustard Greens
- Rainbow Chard
- Red Pac Choy
- Roquette Arugula
- Shungiku (chrysanthemum)
Let’s take a look at Soil & Seed Garden. Always beautiful. And, one of my favorite places to pause and enjoy nature…right in my neighborhood.
And, the beauty of edible flowers…
Broccoli Kale Orange Green Drink Recipe
This week I decided to try something different with the greens. A Green Drink, featuring the kale, sprouting broccoli, and fresh mint grown at the Soil & Seed Garden by urban gardener Billy Anthony.
From the Soil & Seed Garden
- 1 cup kale leaves
- 1 cup sprouting broccoli
- 2 small oranges, peeled
- 3 sprigs fresh mint
- 2 cups coconut water
- 1 banana, cut and frozen
- Place kale, broccoli, and coconut water into high speed blender and blend for about a minute.
- Add oranges and mint. Blend for a minute.
- Add bananas and blend another minute.
- Enjoy as a refreshing breakfast or snack.
Garnish with a few sprigs of broccoli, mint, and edible flowers…Enjoy!
Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA
Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm
Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm
Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.