This fresh summer salad was inspired by the pickling cucumbers purchased at the Downtown Phoenix Farmers Market. When I purchased the cucumbers I was planning on making some quick pickles. Instead, I ended up enjoying them as a raw snack and this fresh salad.
Enjoy the video of the salad…from farmers market to table…
Chopped Cucumber Salad
Inspired by the beauty of the cucumber…
Simple Ingredients
1 small cucumber (Crooked Sky Farm)
1 tomato (Crooked Sky Farm)
1green pepper (Crooked Sky Farm)
1 green onion
1 cup yellow beans (Steadfast Farm)
Simple Steps
Slice all veggies in unique shapes and sizes.
Basil Garlic Lime Dressing
Simple Ingredients
½ lime, juiced
2 tbsp organic extra olive oil
3-4 basil stems (Melanie’s garden)
1 garlic clove, minced (Blue Sky Organic Farm)
Pinch sea salt
Simple Steps
Place all ingredients into small blender.
Blend until desired level of smoothness.
Dress the Salad
Place all chopped ingredients into a medium bowl.
Pour dressing over the veggies.
Gently toss to coat all veggies with the dressing.
Salad Food Art
Plating Mise en Place: Mindfully gather the salad, garnish, and bowl for plating
Mindfully plate the chopped cucumber salad with extra slices of cucumber, tomatoes, and fresh basil.
Enjoy!
Another view…the beauty of the Cucumber Salad
As you may be aware I am getting ready to announce “The 5-Day Beautiful Food Art Challenge”.
If you’d like to be included in our e-mail to learn more about the Challenge, please fill in your Name and E-Mail below. Thanks!
It has been such an honor to lead cooking classes at the Downtown Phoenix Farmers Market for a few years and it’s such an honor to create the Farmers Market-to-Table Flatbread with our local Arizona Winter veggies.
Thanks so much to our local farmers for all the passion and hard work to grow and harvest such beautiful food for our community. – Melanie Albert
Enjoy the video with a look at the fun shopping at the Downtown Phoenix Farmers Market and all of the cooking steps. Please come over to our Facebook Page to ask any questions and to share your flatbread creations with us: www.facebook.com/plantbasedfoodart and #plantbasedfoodart
Shopping at the Downtown Phoenix Farmers Market
Melanie Albert, Shopping at the Downtown Phoenix Farmers Market
This week I had fun “shopping the market” intuitively choosing a variety of different color, shape and tasting veggies from our farmers. Thanks to Downtown Phoenix Farmers Market Manager Colin Dueker who so graciously captured this week’s shopping at the market.
Shopping for carrots with Steadfast Farms.Look at the great winter veggies at Blue Sky Organic Farms.The beauty of our local Arizona farmers veggies!
1 tbsp organic extra virgin olive oil (spread on dough prior to baking)
SIMPLE STEPS
Place pizza stone into oven.
Pre-heat oven at 390 degrees F. Pre-bake stone for about 5 minutes.
In large glass bowl, with a fork mix dry ingredients: flour, baking powder, salt.
Add 3/8 cup water and oil until dough forms a ball. Add additional water, as needed.
Knead for 3-4 minutes.
Flatten out the dough on floured parchment-paper.
With parchment paper on top of the dough, roll thinly with a rolling pin.
Carefully move flatbread to pre-heated pizza stone.
Spread 1 tbsp of olive oil onto the flatbread.
Bake flatbread for 5 minutes.
Remove stone from oven.
Sprouted Spelt Flatbread Crust
FOOD ART
To create the flatbread, spread the cashew cream and veggies onto the pre-baked crust, bake and enjoy!
SIMPLE STEPS
Spread cashew cream on the top of the flatbread.
Add veggies to the top of the flatbread.
Cook for about 8 minutes.
Garnish with fresh herbs, such as dill (Blue Sky Organic Farms) and bok choy flowers (Maya’s Farm)
Slice.
Enjoy!
Let’s keep in touch!
Interested in additional farm-to-table plant-based recipes, virtual cook-alongs, and future events for yourself or your organization, join our e-mail list.
Happy to share with you this week’s (01.30.2021) recipe intuitively created with the CSA from The Farm at South Mountain, right here in my neighborhood in Phoenix, Arizona.
WOW Recipe 66!
Every week when I pick up the CSA at The Farm, I pause and enjoy the calm, grounded beauty.
Beautiful Kale at The Farm at South Mountain.
GRAFFITI CAULIFLOWER ROASTED & SAUCE
I am in awe of the beauty of the beautiful purple Graffiti Cauliflower and also love carrots! Hope you enjoy this recipe to enjoy the cauliflower two ways: Roasted and the new Graffiti Cauliflower Sauce.
Steps to Prepare the Dish
Roast the veggies.
Make the sauce.
Mindfully plate.
ROAST CAULIFLOWER, CARROTS & GARLIC
Roast the veggies and garlic for the sauce. Save some of the cauliflower and the carrots to enjoy with the sauce.
One type of food at a time, place carrots and cauliflower into small bowl. Toss with olive oil and sea salt.
Place carrots and cauliflower (not touching) onto parchment-lined sheet pan.
Cauliflower with olive oil and sea salt. On parchment-lined sheet pan.Carrots ready to roast.
Place garlic on pan (touching to stay moist).
Roast 12 minutes.
Flip the veggies.
Roast another 12-15 minutes.
GRAFFITI CAULIFLOWER SAUCE.
SIMPLE INGREDIENTS
2 cups roasted graffiti cauliflower
4-5 roasted garlic cloves
3 tbsp Meyer lemon juice
1 tbsp Meyer lemon zest
2 tbsp olive oil
Graffiti Cauliflower Sauce Mise en Place.
SIMPLE STEPS
Place all ingredients, except olive oil into food processor.
Cauliflower Sauce: All ingredients into the food processor.
Process for about 2-3 minutes.
Scrape sides, as needed.
Stream in olive oil and process for another minute.
Cauliflower Sauce. Process. Then stream in olive oil. Process again.Food Art: The beauty of roasted carrots and cauliflower. Graffiti Cauliflower Sauce.
MINDFUL PLATING
Place Graffiti Cauliflower Sauce on the plate.
Top with the roasted carrots, extra cauliflower.
Garnish with the sesame seeds and calendula edible flowers.
Graffiti Cauliflower Plating Mise en Place
ENJOY
Enjoy the simple beauty of the Cauliflower Carrot Food Art.
One more look at the Graffiti Cauliflower Food Art Dish.
Pause. Enjoy.
To stay in touch, join us on our our new Plant-Based Food Art Facebook page for daily inspiration, food art, and please feel free to ask any plant-based farm-to-table questions. CLICK HERE FOR THE FACEBOOK PAGE
Happy to share with you Recipe 62 for The Farm at South Mountain CSA (Community Supported Agriculture). I’m so honored to create recipes with the beautiful produce, herbs, and edible flowers our local Arizona farmers grow.
This week’s recipe was inspired by The Farm’s cauliflower and cauliflower greens and peppers. Make a simple, delicious sauté to enjoy with pasta or even brown rice or quinoa. For this dish, I enjoyed the saute with a local Arizona chickpea pasta.
The beauty of edible calendulas growing at The Farm at South Mountain.
Cauliflower Saute Recipe
Steps to Prepare the Dish
Sauté the veggies.
Cook the pasta.
Mindfully plate your dish.
Recipe Serves 2
SIMPLE INGREDIENTS
1 cup cauliflower
2-3 cauliflower leaves
3 peppers
3 small tomatoes
½ white onion
1 tbsp garlic, minced
¼ cup Kalamata olives
1 tsp capers
5 spring fresh dill
2 tbsp extra virgin olive oil
Pinch sea salt
Veggie Saute IngredientsChop the Veggies. Mise en Place.
SIMPLE STEPS
Slice all veggies.
Pre-heat saute pan on medium.
Add olive oil to coat bottom of saute pan.
Add onions to pan. Saute 4-5 minutes.
Add garlic. Saute 1 minute.
Add peppers. Saute 2 minutes.
Add tomatoes. Saute 2 minutes.
Add pinch sea salt.
Add cauliflower, olives, and capers. Cover pan. Saute 5-6 minutes.
Add dill. Saute 1 minute.
Add cauliflower greens. Saute 2 minutes.
Mindful Plating
Mise en Place: Cauliflower Saute. Chickpea Pasta.
Enjoy plating the veggie saute with pasta.
Toss pasta with a drizzle of olive oil.
Plate the sautéed veggies with the pasta.
Garnish with fresh dill and calendula flowers.
Enjoy your Cauliflower Saute. Pasta dish!
The Farm at South Mountain CSA Recipoe 62: Cauliflower Saute. Chickpea Pasta.
Hope you are enjoying the recipes intuitively created for the CSA at The Farm at South Mountain, in Phoenix, Arizona.
Please fill in the form if you are interested in a Plant-Based Farm-to-Table Food Art Experience for your organization. Right now we are offering fun, virtual “cook-along” experiences.
So humbled and honored to be featured in the media over the years. And, really excited to start 2021 with two beautiful, very appreciated highlights in our Arizona publications. And, thrilled to shoot a farm-to-table cooking tv segment with the nationally syndicated tv show The List and with the City of Peoria in 2020.
Natural Awakenings, January 2021: “Create Food Art with Sprouted Spelt Arizona Winter Veggie Flatbread.”
I’ve been writing plant-based farm-to-table recipe articles for the Natural Awakenings Magazine for a few years, and am happy to share with you the January 2021 article: “Create Food Art with Sprouted Spelt Arizona Winter Veggie Flatbread.”
This article highlights the philosophy of the new Plant-Based Farm-to-Table Food Art Movement and features one of my favorite, fun-to-prepare, delicious meals: Farm-to-Table Veggie Flatbread. Thanks so much to editor Tracy Patterson for the opportunities to showcase beautiful food ideas on your publication.
Totally honored to be featured in the January 2021 issue of FrontDoors “Kitchen Doors” with Local First Arizona, who I’m humbled to work along side in sharing healthy plant-based farm-to-table meals and education with our community.
Humbled to be featured along side incredible foodie leaders in Arizona: Sasha Raj or 24 Carrots, New Restaurant Cielo at Adero, and Chef Charleen Badman of FnB and the Blue Watermelon Project.
Thanks so much to writer Shoshana Leon for reaching out to me to be included in this special article.
FrontDoors, January 2021; Local First: Experience Nutrition.Thanks FrontDoors! What an honor to see my beautiful “Food Art” photo in the Table of Contents.
Please fill out the form if you’d like to discuss interviewing Melanie Albert, the Founder & CEO of Experience Nutrition for your media.
The List TV Show: 3 Ways to Cook with Banana Peels. Yes, Really! January, 21, 2020
So honored to prepare fun “healthy dishes” on the nationally syndicated tv show, The List, with incredible co-host Segun Oduolowu. So much fun to cook together and create fun, beautiful, tasty dishes.
Thanks so much to producer Jacqui Denker for the opportunities to work together. Also, so much fun and I love your creative ideas for the segments.
Enjoy this segment with Banana Peel Beet Burgers and Banana Bread.
Farm-toTable Cooking TV Segment: SustainableU City of Peoria, October 7, 2020.
For several years I’ve been hosting farm-to-table cooking demos and experiences with the Sustainable U Program with the City of Peoria.
With the Covid-19 Pandemic, rather than in-person cooking experiences, I’m honor to share plant-based cooking with our community via the tv cooking segment.
Oh my…I think it was around 112 degrees when I arrived at the Peoria Channel 11 studio.All set for the TV Shoot. Beautiful food, thanks to our local Arizona farmers.The sign of the times…Coronavirus Pandemic 2020.Eat local!
Please fill out the form if you’d like to collaborate on plant-based farm-to-table media opportunities.
It is my pleasure to share with you Recipe 60 created with The Farm at South Mountain CSA (Community Supported Agriculture) for December 26, 2020. Enjoy the Plant-Based Farm-to-Table Winter Arizona Flatbread.
One of our key philosophies with Experience Nutrition and Plant-Based Food Art is to start with local farmers beautiful produce, herbs, and edible flowers. When we cook with our local farmers’ just harvested produce it is fresher, more nutritious, and it has not traveled thousands to arrive at our local grocery stores.
Supporting our local farmers by purchasing a CSA is an easy way to enjoy fresh local produce, while supporting our local farmers.
Let’s take a look at quiet December 2020 beauty of The Farm.
Winter CSA Week 6: 12.26.20
Turnips: Root & Greens
Kale
Swiss Chard
Grapefruit
Lemon Basil
Eggs
The Farm at South Mountain CSA: December 26, 2020The sign of the times…the Coronavirus Pandemic, 2020.
Roasted Roots & Greens Flatbread.
One of my very favorite meals is a beautiful seasonal flatbread with the veggies our local farmers are growing. This flatbread was inspired by the turnips and kale that have been growing at The Soil & Seed Garden at The Farm, along other local root veggies: carrots and sweet potatoes. Hope you enjoy creating a simple no-yeast flatbread along with the roasted roots with turmeric, and hemp seed cream.
Steps to Prepare the Dish
Make the flatbread.
Roast root veggies and kale.
Make the hemp seed cream.
Mindfully plate your flatbread and enjoy.
SIMPLE SPROUTED SPELT YEAST-FREE FLATBREAD CRUST
Enjoy creating this simple flatbread when you don’t have time to wait for yeast to rise.
1 tbsp organic extra virgin olive oil (spread on dough prior to baking)
SIMPLE STEPS
Pre-heat Pizza Stone
Place pizza stone into the oven.
Pre-heat oven at 390 degrees F.
Pre-heat the stone for about 5 minutes.
Make the Crust
Pour the flour, baking powder, and sea salt into a large glass bowl.
Mix the dry ingredients with a fork to combine.
To the bowl, add 3/8 cup water and oil.
Gently knead with hands for 3-4 minutes until the dough forms a ball. Add additional water or flour, as needed.
With hands, flatten out the dough on floured parchment paper.
With parchment paper on top of the dough, roll thinly (about ¼ inch) with a rolling pin.
Pre-Bake the Flatbread Crust
With fingers, gently spread 1 tbsp of olive oil onto the flatbread.
Carefully move flatbread crust to the pre-heated pizza stone.
Bake flatbread crust for 5 minutes.
Remove pizza stone from oven.
Top the Flatbread Crust
Spread cashew cream on the top of the flatbread.
Add roasted veggies.
Bake the Flatbread
Place flatbread back onto the pizza stone and place it into the oven.
Bake for about 8 minutes.
Remove flatbread from the oven.
Top with kale.
QUICK ROAST ROOTS
Recipe Serves 2
We’ve previously shared this simple roasted roots culinary technique. It’s a great method to pre-cook veggies for flatbread.
SIMPLE INGREDIENTS
2 turnips
4-5 carrots
1 large sweet potato
1 large white onion
1 ½ tsp turmeric powder
¼ ground black pepper
2 tbsp extra virgin olive oil
Pinch sea salt
Simple Roots for Roasting
SIMPLE STEPS
Pre-heat oven to 425 degrees F.
Slice all veggies into small pieces.
Place veggies into roasting pan.
Drizzle veggies with turmeric, pepper, sea salt and olive oil.
Roast 12 minutes.
Toss the veggies.
Roast another 12-15 minutes.
Roasting Roots Mise En Place.Roots in the pan, with turmeric, black pepper, sea salt, and olive oil.Roasted roots. 425 degrees for about 20 minutes.
QUICK ROASTED KALE
Toss kale with drizzle of olive oil and sea salt. Roast on parchment paper for about 6-8 minutes. Toss at about 3 minutes.
HEMP SEED CREAM
Quick seed cream to use for a cheesy-tasting sauce for the flatbread.
SIMPLE INGREDIENTS
¼ cup hemp seeds
2 tbsp nutritional yeast
2 tbsp fresh lemon juice
2 tbsp water
Pinch sea salt
Hemp Seed Cream Mise En Place.
SIMPLE STEPS
Place all ingredients into a small blender.
Blend for about a minute or two, until creamy.
Add more water, as needed.
Add additional lemon juice or sea salt to suite your preferred taste.
Hemp Seed Cream: All ingredients into blender. Blend about a minute or two.Simple Hemp Seed Cream.
Mindfully plate your flatbread and enjoy.
First, set you plating Mise en Place: Flatbread, Roasted Roots, Roasted Kale, Hemp Seed Cream.
Flatbread: Mindful Mise En Place. All set to “plate” the flatbread.
Pause and enjoy plating your Flatbread.
Bake for another 8 minutes after plating the flatbread.
Enjoy!
Recipe and article created by Melanie Albert, Founder & CEO of Experience Nutrition in Phoenix, Arizona; Speaker; Award-winning Cookbook Author; Creator of the Plant-Based Food Art Movement.
If you are interested in a virtual (or future in-person) Plant-Based Farm-to-Table Cooking Food Art Experience for your organization, please fill out the form and Melanie Albert will be in touch with you.
It’s such an honor to create recipes for the CSA (Community Supported Agriculture) at The Farm at South Mountain. The Farm is a beautiful organic farm right in my neighborhood in Phoenix, Arizona.
Let’s take a look at the beauty of The Farm and the incredible veggies growing right now in mid-December 2020.
Winter Broccoli at The Farm at South Mountain.The simple beauty of Broccoli.
Enjoy the Kale at The Farm
For the CSA members, Winter Week 5: 12.17.20
The Farm at South Mountain: Winter CSA 12.19.2020
Scarlet Turnips: Root & Greens
Corn-on-the cob
Broccoli
Bok Choy
Meyer lemon
Lemon basil
Romaine lettuce
Meyer lemon
Peppers
Eggs
Winter Scarlet Turnip. Corn. Bok Choy Saute Recipe
This week’s recipe was inspired by the incredible scarlet turnip, corn-on-cob, and the lemon basil!
Hope you enjoy creating a simple veggie sauté to enjoy with chickpea pasta for a great gluten-free veggie dish. Add the Meyer lemon while sautéing to caramelize the veggies.
I was so excited to create this recipe, that I actually prepared it within 2 hours of bringing the veggies into my kitchen.
Steps to Prepare the Dish
Sauté the veggies
Cook pasta.
Mindfully plate your sautéed veggies with pasta, seeds, herbs, and edible flowers.
Enjoy the video for this beautiful, tasty recipe.
VEGGIE SAUTE TIPS
Use the simple veggie sauté culinary method to easily cook all kinds of veggies.
Pre-heat the saute pan before cooking.
Cook the veggies step-by-step to layer the flavors.
Start with onions for the flavor base.
At the end of cooking, add the greens (bok choy) and herbs (lemon basil) to gently cook.
WINTER VEGGIE SAUTE
Recipe Serves 2
Use this simple veggie sauté method to cook the fresh CSA from the Soil & Seed Garden at The Farm at South Mountain.
SIMPLE INGREDIENTS
Winter Veggie Saute: Beautiful Veggies from The Farm CSA
3-4 green onions (not in the CSA)
2-3 small peppers
1 corn-on-cob
½ broccoli stem
1 cup turnip, sliced
1 cup bok choy
1 stem lemon basil
3 tbsp extra virgin olive oil
½ Meyer lemon, juiced
Pinch sea salt
SIMPLE STEPS
Slice all veggies and corn off the cob.
Pre-heat sauté pan on stove top on medium.
Add olive oil to coat bottom of the pan.
Add the onions. Sauté a few minutes.
Add peppers. Sauté a few minutes.
Drizzle pinch of sea salt onto the veggies.
Add corn on cob. Sauté a few minutes.
Add broccoli. Sauté a few minutes.
Squeeze Meyer lemon and stir to de-glaze the pan.
Add turnip. Sauté a few minutes.
Add bok choy and lemon basil. Sauté a minute.
Veggie Saute: Ingredients
FOOD ART: PLATE THE DISH
Enjoy plating the veggies with layers of veggies and pasta.
Garnish with pine nuts (or other nuts), a green onion, sliced raw turnip, and lemon basil leaves, and edible calendula flowers.
Veggie Saute: Plating Mise en Place
ENJOY YOUR WINTER VEGGIE SAUTE DISH
Arizona Winter Veggie Saute
ENJOY OUR PHOTO SHOOT BEHIND-THE-SCENES
Interested in creating a Plant-Based Farm-to-Table Food Art Program (Virtual and in Person when the time is right), fill out our Form. Look forward to talking with you.
This week’s recipe #58 for The Farm at South Mountain CSA was inspired by the incredible turnip and corn on the cob! When I arrived at The Farm, I was excited to see Chef Dustin Christofolo with the huge, beautiful turnip. The root of the turnip turned out to weigh 2 1/2 pounds! I was also really excited to see the corn-on-the cob in the CSA, as I’ve been watching the corn grow for a few months.
Let’s take a look at the incredible turnip with Chef Dustin Christofolo!
Up-close look at the huge turnip! The root weighs 2.5 pounds!
The beautiful corn crop growing at The Farm this Winter.
In awe of the Dinosaur Kale, which is so fresh, green, and grassy tasting.
Hope you enjoy roasting the turnip, along with kale and turnip greens, corn-on-the-cob to create a simple, tasty veggie bowl. Create a simple “acid, fat, salt” salad dressing with the Meyer lemon to add citrus freshness to the dish.
Steps to Prepare the Dish
Make a batch of quinoa.
Roast the veggies.
Make the salad dressing.
Mindfully plate your veggie bowl with quinoa, walnuts, and edible flowers.
Use the video as a step-by-step guide to prepare this beautiful, tasty, farm-to-table bowl.
All Recipes Serve 2
ROASTED VEGGIES
Use this Roasted Veggie method to easily cook all kinds of veggies at the same time!
SIMPLE INGREDIENTS
1 cup turnip, sliced
1 corn-on-cob
2 small peppers
3-4 kale leaves
3-4 turnip stems with leaves
2 tbsp rosemary, minced
3 tbsp extra virgin olive oil
Pinch sea salt
SIMPLE STEPS
Pre-heat oven to 425 degrees F.
Cut turnip and pepper into small pieces.
Slice corn off the cob.
Slice the kale and turnips greens into strips.
In a small bowl, toss each type of veggies with olive oil, sea salt, and rosemary.
Place veggies onto parchment-lined sheet pan.
Turnips on one tray, not touching.
Other veggies on another tray, in small piles.
Roast turnips for 12 minutes.
Toss the turnips.
Roast the turnips another 12-15 minutes.
Roast the corn, peppers, and greens 12-15 minutes.
MEYER LEMON SALAD DRESSING
Create a simple “acid, fat, salt” salad dressing with the Meyer lemon.
SIMPLE INGREDIENTS
1.5 tbsp Meyer lemon juice
½ tsp Meyer lemon zest
3 tbsp extra virgin olive oil
Pinch sea salt
SIMPLE STEPS
Put all ingredients into a small bowl.
Thoroughly emulsify with a whisk.
Use the dressing with the veggie bowl.
PLATE THE VEGGIES
Mindful Plating Mise en Place.
Experiment with plating the veggies two ways.
Place veggies and quinoa in a bowl side-by-side and drizzle with the salad dressing.
Mix the veggies and quinoa all together with the salad dressing.
Garnish with walnuts and edible Calendula flowers.
Interested in plant-based farm-to-table cooking experiences…virtual for now…and later in-person…please fill out the form!
I am so honored to intuitively create recipes for The Farm at South Mountain CSA (Community Supported Agriculture) members. And, I’m happy to share this week’s Winter Arizona recipe with you, which was inspired by the beautiful beets and the incredible herbs: Thai Basil & Kaffir Lime Leaves.
Hope you enjoy roasting the beets and using them in my, now favorite hummus. Make a small batch of the pesto for contrast to the hummus.
The plant-based cooking video shows you step-by-step to prepare this incredible, tasty, healthy dish.
Steps to Prepare the Dish
Soak the garbanzo beans the night before you plan to create the beet hummus.
Cook the garbanzo beans for the hummus.
While the beans are cooking, roast the beets.
Next, toast the pine nuts.
Make the pesto.
Make the hummus.
Mindfully plate the beet hummus and pesto with the CSA Swiss chard and sweet peppers.
All Recipes Serve 2
THAI BASIL & KAFFIR LEAVES PESTO
Create a simple, delicious pesto with this week’s Thai basil and kaffir lime leaves.
SIMPLE INGREDIENTS
1 cup Thai basil leaves
1 tbsp Kaffir leaves, minced
¼ cup pine nuts, dry toasted
2 tbsp olive oil
Pinch sea salt
SIMPLE STEPS
Toast pine nuts in dry pan on stove for about 2 minutes.
Place all ingredients, except olive oil, into a small blender.
Blend for about a minute.
Add the olive oil to the blender and blend another minute.
ROASTED BEETS
Use this Quick Roasted Veggie method to easily cook roots.
SIMPLE INGREDIENTS
2 beet roots, sliced
2 tbsp fresh Kaffir lime leaves, minced
3 tbsp extra virgin olive oil
Pinch sea salt
SIMPLE STEPS
Pre-heat oven to 425 degrees F.
Cut beet roots into slices.
Mince Kaffir lime leaves, taking out the stem.
Place beets into roasting pan.
Drizzle with olive oil, Kaffir lime leaves, and sea salt.
Roast for 10 minutes.
Toss the beets.
Roast another 10-12 minutes.
ROASTED BEET HUMMUS
Create this simple, delicious, beautiful hummus with The Farm’s beets.
SIMPLE INGREDIENTS
2 beets, roasted
2 cups cooked garbanzo beans
¼ cup tahini
2 tbsp lemon juice
2 tbsp minced garlic
Pinch sea salt
2 tbsp extra virgin olive oil
SIMPLE STEPS
Place beets into food processor and process for about a minute.
Add all other ingredients, except olive oil.
Process for 2-3 minutes.
Stream in olive oil and process another 1-2 minutes.
Enjoy with CSA sweet peppers.
Plant-based farm-to-table recipe intuitively created by Melanie Albert, Founder & CEO Experience Nutrition, Award-winning cookbook author, Creator of the Plant-Based Food Art Movement.
Happy to share with you this week’s recipe video for the Winter 2020 CSA at The Farm at South Mountain, right in my neighborhood in Phoenix, Arizona.
The recipe was inspired by the beautiful beets, scarlet queen turnips, and rosemary. And, of course, the pecans that grow right at The Farm.
Enjoy this video of the Roasted Beet & Turnip Bowl, and use it as a guide to create your own Roots Bowl with beets, turnips, tossed salad greens, and a few of your favorite salad extras, such as cashew cream, figs, and blackberries for a fresh Winter dish.
Steps to Prepare the Dish
Roast the beets and turnips with the quick roast method.
Prepare the Simple Cashew Cream.
Crack the pecans.
Make the simple acid, fat, salt salad dressing and toss with the greens.
Mindfully plate the roasted roots, salad greens, pecans, Cashew Cream, and your favorite extras.
Enjoy Cooking!!!!
Recipe intuitively created by Melanie Albert, Founder & CEO of Experience Nutrition, Award-winning cookbook author, creator of the Plant-Based Food Art Movement. Leader in wellness, integrative nutrition, and culinary for 15 years.
I am so honored to intuitively create recipes for The Farm at South Mountain CSA (Community Supported Agriculture) members, And, I’m happy to share this week’s Winter Arizona recipe with you.
As many of you are aware, I live in a wonderful area of Phoenix, Arizona with incredible urban farms right in my neighborhood, including The Farm at South Mountain. For four years I’ve been teaching hands-on plant-based farm-to-table cooking experiences at The Farm and have been intuitively creating recipes with the weekly CSA box. This week is actually Recipe #55!
Excited to meet the new farmers at The Farm…Olive, DJ, Nicole, Meredith, with Melanie Albert.
The Farm at South Mountain…Olive, DJ, Melanie, Nicole, Meredith
The Winter CSA for November 21, 2020 includes:
Detroit Red Beets
Purple Daikon Radishes
Rainbow Swiss Chard
Curly Leaf Lettuce
Lemon Basil
Eggs
The Farm at South Mountain CSA: 11.21.20
BEETS & DAIKON RADISH BOWL
This week’s recipe was inspired by the beautiful beets and purple daikon radishes. Create your Veggie Bowl with the beet roots and greens, daikon radishes, Lemon Basil Cashew Cream, quinoa and walnuts for a beautiful Winter dish.
Steps to Prepare the Dish
Roast the beets, daikon radishes, and green onions.
Prepare the Lemon Basil Cashew Cream
Sauté the Beet Greens.
Plate the roasted roots, sautéed greens, Lemon Basil Cashew Cream, and walnuts.
Enjoy the Beets Bowl video for step-by-step visuals of the cooking process. Scroll down for the recipes.
All Recipes Serve 2
ROASTED BEETS, DAIKON RADISHES & GREEN ONIONS
Roasted Beets & Daikon Radishes
Roast the Winter roots for your simple-to-prepare, tasty farm-to-table veggie bowl.
SIMPLE INGREDIENTS
2 beet roots
2 daikon radishes
3-4 green onions, sliced
3 tbsp extra virgin olive oil
3 tbsp dried herbs, such as Herbs de Provence
Pinch sea salt
SIMPLE STEPS
Pre-heat oven to 425 degrees F.
Cut beet roots, daikon radishes into unique shapes and sizes.
Place roots (beets and radishes separately) and onions into a small bowl. Coat with olive oil, dried herbs, and sea salt.
Place roots, not touching, on parchment-lined sheet pan.
Layer onions on parchment-lined sheet pan.
Roast for 12 minutes.
Flip the veggies.
Roast another 12-15 minutes.
SIMPLE LEMON BASIL CASHEW CREAM
Create this simple plant-based cream with the lemon basil to enjoy with roasted roots.
SIMPLE INGREDIENTS
1 cup raw cashews, pre-soaked in water for 2-4 hours
¼ cup lemon basil leaves
2 green onions
2 tbsp lemon juice
¼ cup nutritional yeast
Pinch sea salt
2 tbsp olive oil
SIMPLE STEPS
Place all ingredients into food processor.
Process until chunky.
Stream in olive oil while processing.
Process to desired level of creaminess.
SAUTEED BEET GREENS
Create this quick sauteed beet green side to enjoy with the Roasted Beets and Radishes Bowl.
SIMPLE INGREDIENTS
Tops of 2 beets, sliced (greens and stems sliced separately)
2 green onions sliced
2 tbsp extra virgin olive oil
Pinch sea salt
SIMPLE STEPS
Pre-heat sauté pan on medium.
Pour olive oil into pan.
Add onions.
Sauté for 3 minutes.
Add beets stems.
Sauté for 1 minute.
Add beet greens.
Add pinch sea salt.
Sauté for 3 minutes.
NEW Online Plant-Based Food Art Program
Interested in learning more about plant-based cooking and creating beautiful dishes, I invite you to register for our new 3-Day Food Art course. Learn how to prepare the recipes and create beautiful dishes: Avocado Tartare, Roasted Veggie Bowl, and Raw Carrot Cake. CLICK TO REGISTER.
Looking for a “healthy” Sweet Potato with Broccoli and a Cheesy Sauce?
Based on a request for a “healthy” sweet potato and broccoli dish, I’m happy to share with you a Roasted Veggies Sweet Potato Bowl with Hemp Seed Cream.
Local Farmers Veggies. In addition to the sweet potato, the dish was inspired and intuitively created with our local Arizona farmer, Crooked Sky Farms, green and yellow beans,heirloom tomatoes, sweet potato, and purple pepper.
Beautiful late Summer veggies from our local Arizona farmers.
Learn to Roast Veggies. When we cook healthy plant-based meals, one of the simple culinary techniques is roasted. We can use this simple method to cook whatever our local farmers are growing. The dish will be beautiful and tasty every time you make it.
Hemp Seed Cream. The hemp seed cream is a simple-to-prepare, tasty, healthy cream that works well as a plant-based sauce for sweet potatoes. And, it can even be used as a cheesy flavor on home-made flatbread.
Roasted Veggie Sweet Potato Recipe
Use this recipe as a guide to create your own Roasted Veggie Sweet Potato Bowl. Bake the sweet potato and roast veggies that your local farmers are growing.
SIMPLE INGREDIENTS
1 sweet potato
1 cup green or yellow beans
1 heirloom tomato, sliced in rounds
1 pepper, sliced
1 stalk broccoli, sliced
1 slice cabbage
1 lemon, sliced
3 tbsp extra virgin olive oil
Pinch sea salt
Garnish: Few leaves fresh basil
Veggies all set to chop.
SIMPLE STEPS
Pre-heat oven to 425 degrees F.
Slice veggies.
Place veggies on-by-one into a small bowl.
Drizzle with olive oil and sea salt.
Toss to coat all parts of the veggies.
Place veggies onto parchment-lined flat sheet.
Roast for 12 minutes.
Flip the veggies.
Roast for 12-15 minutes.
Bake the sweet potato another 10 minutes, until soft.
Chopped veggies.
Veggies, olive oil, and sea salt.
One-by-one toss veggies with olive oil & sea salt.
Veggies mindfully placed onto parchment-lined sheet pan.
Roasted Veggies!
Simple Hemp Seed Cream
As a plant-based alternative for a creamy sauce for the sweet potato and veggies, this hemp seed cream is quick and simple to prepare. The hemp seeds offer healthy fats and protein, while the nutritional yeast adds B-12 and a cheesy taste to the cream.
SIMPLE INGREDIENTS
¼ cup hemp seeds
2 tbsp nutritional yeast
2 tbsp fresh lemon juice
2 tbsp water
Pinch sea salt
Hemp Seed Cream: Mise en Place
SIMPLE STEPS
Place all ingredients into a small blender.
Blend for about a minute or two, until creamy.
Add more water, as needed.
Taste.
Add additional lemon juice or sea salt to suite your preferred taste.
Hemp Seed Cream ingredients in blender.
Blend for 1-2 minutes.
Creamy Hemp Seed Cream
FOOD ART PLATING
Place sweet potato into a bowl.
Drizzle hemp seed cream onto the sweet potato.
Layer the additional veggies into the bowl.
Garnish with fresh basil.
Plating Mise en Place
Food Art Plating: Sweet Potato Bowl
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I am excited to share the incredible Feed Phoenix project with Local First Arizona as part of the City of Phoenix COVID-19 Emergency Food Assistance Funding. The project is designed to provide nutritious lunches incorporating locally grown produce to organizations in the City of Phoenix from August to October 2020.
It was an exciting program to participate in Feed Phoenix as the program created beautiful community collaboration with our local farmers, entrepreneur chefs, and organizations.
Serving: Native Health & Harvest Compassion Center
Experience Nutrition had the honor to create and deliver 200 grab-and-go meals in the Phoenix community. We created 50 delicious, healthy meals for Native Health, which serves the Phoenix Native American population with holistic patient-centered care, and 75 adult and 75 kids meals to the Harvest Compassion Center, a food and clothing bank for families in the Phoenix / Maryvale area. Huge thanks to Waste Not AZ for your commitment to feed the Valley’s hungry with food that would go to waste…and for delivering the meals in your refrigerated truck.
Plant-Based Farm-to-Table
As soon as Experience Nutrition was approved to serve our community, I reached out to plant-based Nadira Jenkins-El, to assist with the project. We brainstormed the lunch menu and decided to create a roasted veggie wrap, hummus, quinoa salad, and fruit.
Behind the Scenes with our Farmers
Since Experience Nutrition always focuses on plant-based farm-to-table and creates beautiful food with what our local farmers are growing, we determined the ingredients for the recipes based on what our local farmers were growing.
For the Roasted Veggie Wrap, I reached out to Cindy Gentry, who Sun Produce Cooperative. We purchased ten pounds each of sweet potatoes, purple potatoes, and red onions from Crooked Sky Farms, ten pounds of butternut squash grown by Mark Rhine at Rhiba Farms, and a beautiful Long Island Cheese (Cinderella) Pumpkin from the Orchard Community Learning Service.
For the Quinoa Salad, we received 25 pounds of incredible, just harvested (while I waited) Persian cucumbers from Abby Lee Farms, 15 pounds of green beans, 10 pounds of summer squash, and 15 bunches of cilantro from Green on Purpose.
For our fruit dessert, since watermelons are in-season, we ordered 80 pounds from Crooked Sky Farms.
Now let’s take a look at the beautiful food as the foundation for our intuitive culinary creations for the lunches.
Thanks so much to our local Arizona farmers. Pause and enjoy the beauty.Fresh last summer Arizona bounty.
Subscribe to our Experience Nutrition Blog.
The next Experience Nutrition Blogs will feature the recipes and behind-the-scenes fun cooking for the Feed Phoenix Program.Look forward to sharing with you.
Roasted Veggie & Hummus Wrap
Cold Quinoa Cucumber Salad
Kids Red Wrap
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Massaging the Quinoa Salad
Creating the huge batch of hummus.
Quinoa Salad & Classic Hummus. So much fun!
Amazing Roasted Potatoes, Squash and Red Onions
Creating the tasty Roasted Veggie Hummus Wraps
Oh my Yumm…Roasted Veggie Wraps on the way!
Kids Red Wraps
Grab-and-Go Plant-Based Lunches
Kids Red Wrap and Adult Grab-and-Go Lunches
By Melanie Albert, plant-based farm-to-table culinary leader. Founder & CEO of Experience Nutrition in Phoenix, Arizona, Award-winning cookbook author, cooking event and retreat host, plant-based artisan caterer. Creator of the new Plant-Based Food Art Movement.
A simple way to think about eating locally and eating with the season, is to eat what your local farmers are growing, or what’s growing in your garden.
What Grows Together Goes Together
A simple way to think about how to create a dish with your local farmers produce, is to create with the vegetables, fruit, and herbs that are growing together. Intuitively, have fun mixing and matching different colors, textures, shapes, and sizes.
Right now in Arizona, in late August, it’s still hot, with temperatures above 105 degrees. With the heat, hydrating foods, such as cucumbers, tomatoes, peppers, cantaloupe, and watermelons are still growing.
Thank You Farmers & Farmers Markets!
As always, thanks to our Arizona farmers markets and farmers for continuing to serve our community with incredible food throughout the Coronavirus Pandemic and our extra hot summer.
Special thanks to the Downtown Phoenix Farmers Market and the following farmers for the produce in the Lemon Cucumber Tomato Tower. Crooked Sky Farms (cucumbers, tomatoes), Blue Sky Organic Farm (parsley).
Arizona Summer Veggies
Lemon Cucumber Tower Salad Recipe
This quick salad, inspired by the beautiful, unique crisp lemon cucumber, is paired with an heirloom tomato, along with a fresh parsley gremolata.
Use this recipe as a guide to create your own fresh summer salad with your favorite cucumbers and tomatoes. Add flavor with a simple parsley gremolata as a dressing.
Have fun plating your own version of Food Art with this dish. Post it on Instagram and Tag #ExperienceNutrition
Optional: Dolmas: Stuffed Grape Leaves (Not use in plating)
Lemon Cucumber Tomato Tower Mise En Place
Simple Steps
Gremolata
Rough chop the basil, parsley, and almonds.
Place all ingredients (basil, parsley, almonds, lemon juice, olive oil) into a small bowl.
Toss gently.
Add more lemon, olive oil, or sea salt to suit your taste.
Gremolata Ingredients: Basil, Almonds, Parsley
Plating
Enjoy mindfully plating your salad to create your own Food Art.
Place a cucumber round on the bottom of plate.
Add a tablespoon of the gremolata and a few capers.
Place a tomato slice onto the gremolata.
Add a tablespoon of the gremolata and a few capers.
Continue with a few more layers of cucumbers and tomatoes.
Garnish with fresh basil, parsley, olives, capers, and dehydrated tomato.
Plating Mise en Place: Lemon Cucumber Tomato Tower
Watch the plating video and then have fun plating your own Cucumber Tomato Tower.
Enjoy your Cucumber Tomato Tower
My tower tipped over….but…still delicious, so wanted to share it with you.
Lemon Cucumber Heirloom Tomato
Stay in touch with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenutritionaz and tag us #experiencenutrition on your plant-based culinary creations.
We have now, with careful consideration of the Coronavirus Pandemic, postponed our Sedona Plant-Based Culinary and Self-Care Retreat to November 13-16, 2020.
If you’re interested in a once-in-a-lifetime memorable weekend, please reach out to me. Would love to chat and get to know you and answer any questions. Also, please let me know if you’d like to create a custom retreat for a group of friends or your business.
By Melanie Albert, Plant-Based Culinary Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.
A few memories from our September 2019 Sedona Plant-Based Culinary & Self-Care Retreat.
During the summer our local Arizona farmers and many across the USA are growing lots of hydrating veggies, such as cucumbers, tomatoes, and all kinds of melons.
As always, thanks so much to our local Arizona farmers for growing such incredible produce for us during our extremely hot Arizona summer and for providing it to us safely at our local farmers markets in such a safe, social distancing way. Our community really appreciates your hard work, passion, and dedication.
The intuitively created salad, was inspired by the Lemon Cucumber, which looks a little like a tennis ball and are fresh and crispy.
Summer Lemon Cucumber Salad Recipe
Create a fresh, simple salad with your favorite cucumbers, heirloom tomatoes, green onion, fresh lemon juice and extra virgin olive oil. Add olive and capers, and enjoy your salad.
Thanks specifically to our Phoenix farmers for the fresh produce for this salad.
Crooked Sky Farms
Lemon cucumbers. Love and look forward to their beauty and crispness every summer.
Bell peppers.Enjoying the green and yellow sweet bell peppers.
Pinnacle Farm Phoenix
Sungold Tomatoes. Thank you for your honor system farm stand in the South Mountain area.
Arizona Micro-Greens
Micro Salad Mix. Sunflower Shoots, Pea Shoots, Radish, Cilantro.
Simple Ingredients
1 Lemon cucumber, sliced
1 bell pepper, sliced
1 medium tomato or 1/2 cup mini tomatoes
1 green onion, sliced
1/2 lemon, juiced
2 TBSP organic extra virgin olive oil
2 TBSP olives
1 tsp capers
Few micro-greens
Simple Steps
Rough chop all veggies.
Place all veggies in a small bowl.
Toss all veggies with olive oil and lemon juice.
Plate and garnish with micro-greens.
Enjoy your salad…
Top 10 Hydrating Foods
You don’t have to get all of your liquids from beverages. About 20% of the water we consume comes from food. Eating food high in water content adds fiber, electrolytes, and vitamins to our diets.
The following veggies and fruit, contain 89% or more water. Enjoy!
Cucumbers
Watermelon
Pineapple
Celery
Blueberries
Lettuce
Tomatoes
Pears
Grapefruit
Cantaloupe
Sedona Plant-Based Cooking & Self-Care Retreat: November 13-16, 2020
If you are interested in a fun, memorable, one-of-a-kind weekends, experiencing plant-based cooking, along with self-care, hiking, yoga, and special Sedona experiences.
I’m happy to share more about the retreat and answer your questions. Call Melanie Albert at 602.615.2486, send a note to Mel@MelanieAlbert.com or fill out the Form and I’m happy to answer any questions.
It’s tomato season in Arizona! And I love it. Over the years I’ve noticed that at the beginning of the season, our farmers are growing a few handfuls, then a few pounds, then a few hundred pounds of tomatoes each week. It’s actually quite amazing that our local farmers have each figured out their own process to grow tomatoes in 100+ degree days.
Thanks so much to the Downtown Phoenix Farmers Market for your commitment to our local Arizona farmers and bringing beautiful food to our community. This week, thanks to Crooked Sky Farms for the heirloom tomatoes and corn on the cob. And, thanks to Blue Sky Organic Farms for the green onions, parsley. – Melanie Albert
I hope you are inspired by these three very different ways to prepare and enjoy tomatoes.
Raw. Cooked. Dehydrated.
Tomato Salsa. Corn on the Cob. Peppers.
Quick Tomato Sauté. Olives. Capers.
Dehydrated Tomatoes.
Enjoy the video with all these tomato recipes…
Tomato Salsa. Corn on the Cob. Green Peppers.
For a simple, refreshing salsa, choose a few tomatoes and peppers, aromatics such as garlic and onions, along with citrus, a fresh herb and sea salt. If your local farmers are growing corn, add corn to the salsa. Use this recipe as a guide for your own intuitive tomato salsa.
Mix and match with what your local farmers are growing to create your salsa. For sweet salsa, use bell peppers in any color: green, yellow, orange, or red. For a mild pepper taste, try Anaheim, or a more spicy pepper go for the jalapeno. Use lime or lemon as citrus to sharpen the flavor of the salsa. Experiment with different fresh herbs such as dill, basil, cilantro, or even mint.
Enjoy the salsa as a side salad, taco topping or with a baked sweet potato. And, remember the flavors in the salsa marry together the second and third day.
Simple Ingredients
2-3 tomatoes
2 peppers
5-6 green onions
2-3 garlic cloves, minced
1 lime, juiced
3-4 sprigs fresh dill
Pinch sea salt
Optional: 1 corn on the cob
Farm-to-Table Tomato Salsa: Ingredients
Tomato. Corn Salsa: Mise en Place.
Simple Steps
Chop all veggies.
Place all ingredients into a medium-size bowl.
Toss.
Taste.
Add more salt or lime juice to suit your taste preferences.
Plate and enjoy.
Tomato Corn Dill Salsa
Tomato Sauté Recipe
In a few minutes, create this very simple, tasty, aromatic tomato sauce to enjoy with pasta. Choose a few local ripe tomatoes. Quickly sauté the tomatoes with onions and garlic to create a sweet aromatic sauce for your pasta. Add in Kalamata olives and capers for added depth of flavor. For a gluten-free pasta, experiment with chickpea pasta.
Simple Ingredients
2-3 tomatoes, chopped
2-3 garlic cloves, minced
3-4 green onions, sliced
2 tbsp extra virgin olive oil
2 tbsp Kalamata olives
1 tbsp capers
5-6 sprigs parsley
Pinch sea salt
Tomato Saute: Ingredients
Tomato Saute: Mise en Place
Simple Steps
Pre-heat sauté pan on medium.
Place green onions in pan, stir, cook for about 3 minutes.
Add garlic. Sauté for 30 seconds.
Add tomatoes and sea salt.
Cook for about 3 minutes, stirring occasionally. Cover for about 2 minutes.
Add Kalamata olives and capers. Cook 1 minute.
Add parsley. Stir. Cook 1 minute.
Toss with pasta.
Plate and enjoy.
Tomato Saute. Pasta. Plating Mise en Place.
Tomato Saute. Chickpea Pasta.
Dehydrate Tomatoes
Dehydrating fruit and vegetables concentrates the flavor. With tomatoes, they become very sweet and beautiful. During tomato season, be sure to dehydrate local tomatoes to enjoy later in the year.
Simple Ingredients and Steps
Choose a few beautiful heirloom tomatoes.
Thinly slice the tomatoes.
Place tomatoes on dehydrator mesh sheet.
Dehydrate at 125 degrees F for about 6-8 hours.
Enjoy as a snack or food art.
Dehydrate Tomatoes: Place sliced tomatoes on dehydrator sheet.
Tomato Food Art
Stay in touchwith us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenutritionaz and tag us #experiencenutrition on your plant-based culinary creations.
Sedona Retreats. If you are interested in a self-care get-away in Sedona in September 2020, let me know. At this point we are planning on holding our Fall Plant-Based Cooking and Self Care Retreat with private rooms for all guests. Click to take a look at our Fall 2019 retreat. Or, send me a note (Mel@MelanieAlbert.com) if you’re interested in attending the 2020 retreat or in creating a retreat for a group of your friends.
By Melanie Albert, Plant-Based Culinary Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.
Thanks so much to the Downtown Phoenix Farmers Market for the opportunity to share a few beautiful summer salads with our local Arizona farmers early summer produce. Having shopped the market for 15 years and leading cooking demos at the market for 4 years, I am honored to be part of our local farmers community.
Thanks to the farmers market and our local farmers for your continued commitment and hard work to provide beautiful, fresh produce and local products to our community during the Coronavirus Pandemic. We all appreciate you and all the farmers and vendors.
Downtown Phoenix Farmers Market: Summer Veggies
Looking forward to the Fall when we can continue our “Shop the Farmers Market” Cooking Demos.
Meanwhile, I’m honored to share two simple, refreshing salads – Tomato Gazpacho and Chopped Salads. Hope you enjoy the recipes and have fun preparing and enjoying them with your family and kids. – Melanie Albert
Enjoy the Summer Salad Cooking Video featuring our local Arizona farmers produce and then create your own Tomato Gazpacho and Chopped Veggie Salad with your family and kids.
Summertime Tomato Gazpacho Recipe
A fresh, cold tomato gazpacho is refreshing, especially on warm days. Make this quick cold tomato salad with our local farmers tomatoes and cucumbers for a tasty summer side dish. Be sure to experiment with all kinds of tomatoes, cucumbers, and peppers.
Simple Ingredients
4-5 medium tomatoes, rough chopped
2 green bell peppers, seeded and rough chopped
1 medium Armenian cucumber, rough chopped
½ cup fresh cilantro, chopped
1/4 cup fresh lime juice and lime zest
3-4 garlic cloves, minced
Sea salt, to taste
Tomato Gazpacho: Farmers fresh ingredients
Simple Steps
Place tomatoes in a large bowl.
Massage with hands to break down tomatoes.
Add sea salt, lime juice and zest, and garlic.
Mix well.
Add all other soup ingredients to the bowl.
Mix well.
Taste and season with sea salt.
Top with diced cucumbers, tomatoes, and cilantro.
Enjoy!
Refrigerate leftover gazpacho soup and enjoy the next day for an even more flavorful salad.
Tomato Gazpacho: Mise En Place
Arizona Summer Tomato Gazpacho
Summer Chopped Salad Recipe
Simple Ingredients
Chopped Salad
1 carrot, cubed
2 cups, green beans, sliced
1 green onion, sliced
1 green pepper, sliced
1 corn on cob
Summer Chopped Salad: Mise En Place
Dill Honey Mustard Salad Dressing
½ fresh lemon juice, approximate ¼ cup
½ cup olive oil, twice as much as the lemon juice
2-3 stems fresh herbs, such as dill
Pinch sea salt
1 tsp honey
1 tsp stone ground mustard
Dill Honey Mustard Salad Dressing: Mise En Place
Salad Dressing Simple Steps
Pour lemon juice in a small jar.
Add olive oil.
Shake. Taste.
Adjust with more oil, of too much acid; adjust with more lemon, if too much oil.
Add sea salt.
Add honey and mustard.
Shake.
Taste and adjust with any ingredients to suit your taste.
Summer Chopped Salad
Place all veggies into a bowl.
Pour dressing over the veggies.
Gently toss.
Enjoy your fresh salad.
Arizona Summer Chopped Salad
Have fun plating your Summer Salads…A few ideas to get you started. And, take a look at the video to “see” the plating.
Summer Salad: Mise En Place
Tomato Gazpacho. Armenian Cucumber
Arizona Summer Chopped Salad
Chopped Salad: Another View
Chopped Salad. Classic Hummus.
NEW: Corporate Wellness Healthy Eating Programs
In light of the Coronvirus and safety, rather than in-person cooking experiences, we are now creating custom plant-based cooking videos with “cooking kits.” To learn more contact, Melanie Albert at 602.615.2486 or Mel@MelanieAlbert.com
UPDATE: Sedona September Self-Care Plant-Based Cooking Retreat
At this point, we are planning on holding our Fall 2020 culinary and self-care retreat, keeping in mind safety and limiting the number of participants. If you are interested in the September 18-21, 2020 or a custom retreat for your group of friends, let me know, Mel@MelanieAlbert.com Click for a glimpse of our beautiful Fall 2019 Retreat
Getting started with our mindful chopping for our fresh Tomato Gazpacho and Avocado Tartare.
WOW! Yoga at Cathedral Rock. Dreams come true!
Stay in touch with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenutritionaz and tag us #experiencenutrition on your plant-based culinary creations.
By Melanie Albert, Plant-Based Culinary Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.
