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.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
I am so honored to create recipes for the November 2018 issue of Natural Awakening’s Arizona magazine. It has been a dream of mine to cook “my” recipes in a magazine in a cooking class. I’m excited that we will be creating the Fall Thanksgiving recipes in a fun, interactive hands-on cooking class on November 18, 2018, 11am-1pm, at The Farm at South Mountain in Phoenix.
Four Plant-Based Thanksgiving Recipes
The recipes in the article and cooking class are inspired by our local Arizona farmers Fall produce, especially, the Squash Soup, and one of my very favorite desserts, the Sweet Potato Brownie.
Appetizer: Kalamata Olive Tapenade
Side Dish: Winter Squash Ginger Soup
Side Dish: Sweet Potato Brussels Sprouts Fall Veggie Saute
In today’s blog, I’m sharing the step-by-step process to prepare the Tapenade, which has been a favorite at several cooking classes this month. Plus, you’ll see the process to create the soup and a fun plating video. Enjoy!
Kalamata Olive Tapenade
Enjoy refreshing tapenade with local Arizona veggies. This rich appetizer is an update to the olive trays that our family enjoyed with holiday meals when I was a kid. When you make your tapenade, have fun experimenting with a variety of olives and mindfully plate with favorite veggies from your farmers’ market.
SIMPLE INGREDIENTS
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, rough chopped
1 cup Kalamata olives, pitted and rough chopped
¼ cup fresh parsley
1/4 cup capers
¼ cup fresh parsley
¼ – 1/3 cup organic extra virgin olive oil
Extras for Plating
1 cucumber, sliced
9-10 dehydrated tomato slices
2-3 red or purple radishes, thinly sliced
2 green onions, sliced on the bias
2 Tbsp goji berries, re-hydrated in water for 10 minutes
SIMPLE STEPS
Gather your mise en place
Mince garlic
Rough chop the sun-dried tomatoes, soak in water to re-hydrate 5-10 minutes
In a food processor, pulse garlic and olives until fine, not paste-like
Remove the olive and garlic mixture from the food processor.
Place sun-dried tomatoes in food processor and process until fine.
Add capers and parsley and pulse a few times.
Place olive/garlic mixture and sun-dried tomatoes/capers/parsley mixture into a bowl and mix with a fork.
Add olive oil until you reach desired consistency.
Enjoy the tapenade on cucumbers with a few extra veggies from your local farmers.
Winter Squash Ginger Soup
Yields: 4 servings
Create your Thanksgiving soup with local Winter Squash such as red kabocha or butternut, delicata, or even pumpkins. I especially love the sweetness of red kabocha, which contrasts to the green kabocha with has a more savory flavor. While cooking your soup enjoy the mindfulness and aromatherapy of grating warming ginger, cinnamon, and nutmeg. Have fun plating the soup with a few sliced fresh veggies to add color and a crisp texture to the soup. Enjoy the soup warm or cold.
The components of the soup include: Veggie Stock, Roasted Squash, The Squash Ginger Soup, and the Plating Toppings.
Winter Squash Ginger Soup
Simple Ingredients
1 Tbsp organic extra virgin olive oil
¼ cup shallots, minced
1 TBSP ginger, grated
½ TBSP coriander seeds
Pinch sea salt
3 cups roasted Winter squash (see recipe below)
4 cups veggie stock (see recipe below)
Plating Toppings (per serving)
2 small tomatoes, sliced
1 radish, sliced
5 raw cashews, soaked in water
5 slices dehydrated tomatoes
1 tsp green onions, cut on diagonal
1 tsp micro-greens
Pinch ground cinnamon
Pinch ground nutmeg
Optional: Cashew cream
Cook the Soup
Pour olive oil into the soup pot and warm for 1 minute.
Add shallot and ginger and gently cook for about 5 minutes to release flavors.
Add roasted squash and veggie stock to the pot.
Bring to a boil.
Lower to simmer and cook for 30 minutes.
Pour soup into food processor and pulse a few times for desired smoothness.
Plate the Soup
Pour soup into a serving bowl.
Top with local, seasonal veggies, such as tomatoes, radishes, green onions, and micro-greens.
CLICK LINK TO SEE THE BEAUTIFUL SOUP PLATING VIDEO:
To enhance the flavor of your soup, make this quick and easy veggie stock, with mirepoix base of carrots, onions, and celery. An option is a box of store-bought organic veggie stock.
SIMPLE INGREDIENTS
Stock Base
1 medium white onion, rough chopped
4 carrots, rough chopped
2 celery stalks, rough chopped
6 cups water
Aromatics
10 parsley stems
3 bay leaves
2 garlic cloves
1 tsp black peppercorns
SIMPLE STEPS
Rough chop the carrots, onions, and celery into 2” pieces.
Place carrots, onions, celery, garlic, black peppercorns, and water into the soup pot.
Bring to a boil.
Reduce to simmer and cook with lid covered for 30 minutes.
Strain the veggies from the liquid.
Use the stock in the Winter squash soup.
Roasted Winter Squash
SIMPLE INGREDIENTS
3 cups Winter squash, cubed
3 Tbsp organic extra virgin olive oil
3 tsp ground cinnamon
3 tsp ground nutmeg
SIMPLE STEPS
Toss squash in olive oil, nutmeg and cinnamon.
Place squash on a parchment-lined sheet tray, making sure the squash does not touch.
So honored to create plant-based recipe articles during the last several years for the Natural Awakenings Magazine, Phoenix and Northern Arizona. This month, May 2020, I am especially humbled to contribute to the magazine while we are all together during the Coronavirus stay-at-home. And, while so many people are experimenting more in the kitchen with families and kids.
For this article, I decided to bring a touch of positivity to our world with “The Joy of Beautiful Food.” Experiment with the tips to add beauty to meals and have fun creating dishes with beautiful food and edible flowers. – Melanie Albert
Natural Awakenings, May 2020.
Top 4 Ways to Add Beauty to Your Meals:
Buy Beautiful Veggies from Our Local Farmers.
Add Color and Texture to your Dishes.
Add Natural Aromatherapy to Your Culinary Creations.
Plate Mindfully.
I hope you are inspired to add a little beauty and joy to life by creating some beautiful, mindful plant-based dishes. Share your creations with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenutritionaz and tag us #experiencenutrition.
Happy to share a few of my very favorite recipes in the Natural Awakenings article. Importantly, you can easily modify the recipes with local farmers’ seasonal produce, along with the fruit and veggies in your refrigerator. Enjoy!
Three Beautiful, Simple Plant-Based Recipes
Enjoy mindfully and intuitively creating these simple dishes. Take time to appreciate the beauty of the food, the mindfulness of the cooking process, and the final food art of your culinary creations.
Hummus.Three Ways. Classic. Turmeric. Beet.
Avocado Salsa. Intuitively create with the veggies, aromatics, and herbs in your kitchen.
Raw Carrot Cake. Simple, beautiful, tasty, aromatic dessert.
Hummus Video. In the cooking video, come into my kitchen and see the steps to create the Three Hummus Recipes.
RECIPE: Hummus. Three Ways. Classic, Turmeric, Beet.
Use these recipes as a guide to create your own hummus. Once you’ve learned how to prepare the basic classic hummus, have fun experimenting and intuitively creating your own versions of it.
Serves 4
Classic Hummus. Turmeric. Beet.
I’m excited to share with you the same recipe we made for the Super Bowl XLIV VIP Tailgate Party for the Super Bowl in Miami. Now you can make it, too. In addition to the Classic Hummus, traditionally made with tahini (ground sesame seeds), we can create different versions of hummus with turmeric or beet powder. Enjoy!
Simple Ingredients
2 cups cooked chickpeas (garbanzo beans)
⅓ cup chickpea water
3 tbsp tahini (sesame seed paste)
3 cloves garlic, minced
2 tbsp fresh lemon juice
⅛ tsp cumin seeds, hand -round
⅛ tsp coriander seeds, hand-ground (seeds from cilantro)
Pinch sea salt
2 tbsp extra virgin olive oil
Turmeric Hummus: 1/2 tsp turmeric powder, pinch black pepper
Beet Hummus: 2 tsp beet powder
Simple Steps
Place all ingredients, except olive oil, into a food processor.
Blend a few minutes, until smooth.
Stream in the olive oil and blend until creamy.
After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.
Turmeric or Beet Hummus: After creating the Classic Hummus, add either the turmeric or beet powder to the food processor. Process until well combined.
Simple Plating
Mindfully plate the three versions of hummus with fresh edible flowers, fresh herbs, or chopped veggies.
Stay in touch with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenturitionaz and tag us #experiencenutrition on your plant-based culinary creations.
Will also be sharing the Avocado Salsa and Raw Carrot Cake in videos and blog posts. Stay tuned.
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.
So honored to create “recipe articles” for the Natural Awakenings Arizona magazine, with our local farmers produce. For the March 2020 issue, the recipes include:
Arizona Spring Steamed Veggies. Arugula Hempseed Pesto
Roasted Spring Veggies Bowl. Cashew Cream
Recipe: Arizona Spring Steamed Veggies. Arugula Hempseed Pesto
Enjoy a simple lunch or side dish by gently steaming local Arizona Spring veggies in a bamboo steamer and enjoy with simple Arugula Hempseed Pesto.
Lightly steaming veggies brings out the beautiful colors and natural flavor of vegetables, while maintaining their nutrients. Steam a mix of a few Spring veggies with different colors, shapes, and textures, such as golden and Cylindra beets, Daikon radishes, Tropical Black carrots, purple snow peas, sugar snap peas, and corn grown at The Soil & Seed Garden at the Farm at South Mountain. Plus, steam beautiful, unique roots, such as those grown by farmer Billy Anthony of Tropizona – China Rose Radishes and Hinona Kabu and Hida Beni Red Turnips – to add brilliant red and purple to the dish. Enjoy the Spring steamed veggies with a drizzle of olive oil and sea salt, refreshing Arugula Hempseed Pesto, and Calendula flowers.
The Farm at South Mountain Spring ProduceTropizona Radishes and Turnips
Always be mindfully organized when cooking…
Arizona Spring Veggies Grown at The Farm at South Mountain & Tropizona
Steamed Spring Veggies
A bamboo steamer is key to simple plant-based cooking. Learn to steam spring veggies with the mindful process of steaming.
Simple Ingredients
5-7 different Spring veggies, such as beets, carrots, purple snow peas, sugar snap peas, corn, radishes, turnips, sliced
3 tbsp extra virgin olive oil
Pinch of sea salt
Garnish: Edible flowers
Simple Steps
To set up the bamboo steamer, fill a large (6- to 8-quart) soup pot with 3-4 inches of water, place over high heat, and bring to a boil.
Place sliced veggies into the bamboo steamer. Spread out the veggies so that they do not touch each other to allow the steam to rise and cook them. Sprinkle veggies with a pinch of sea salt.
Place bamboo steamer on top of the pot with steaming water. Cover with lid and let steam for about 5-7 minutes or until just cooked.
Test the veggies for doneness. When veggies easily come off a fork, they’re ready.
Once the veggies have finished cooking, pour them into a large bowl.
Drizzle with olive oil and a pinch of sea salt.
Veggies into the Bamboo SteamerThe fresh steamed veggies
ARUGULA HEMPSEED LEMON PESTO
Make simple Arugula, Hempseed Lemon Pesto to enjoy with steamed Arizona Spring veggies. With plant-based cooking, add extra flavor to vegetables with simple herb and seed pestos.
Simple Ingredients
2 cups arugula
1/2 cup hempseeds
5-7 stems chives
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 lemon zested
Pinch sea salt
Simple Steps
Place all ingredients (except olive oil) into mini-processor or food processor and blend.
After processing, stream in ¼ cup of olive oil.
Adjust with oil, lemon, or salt to suit your taste.
Enjoy with steamed veggies.
Arugula Hempseed Pesto Mise en Place
Mindful Plating
Mindfully plate the veggies and pesto, showcasing the color and shapes of the veggies.
Garnish with edible flowers.
Arizona Steamed Veggies: Ready to Plate
Simple plating…to start…
And, next, a full bowl of steamed veggies and pesto…
Arizona Spring Steamed Veggies. Arugula Hempseed Pesto.
2020 Sedona Plant-Based Cooking & Self Care Retreats
Interested in a weekend of Plant-based Cooking, Self Care, Hiking and Special Sedona Ceremonies?
2020 Retreat Dates: June 12-15, 2020; September 18-21, 2010
Getting started with our mindful chopping for our fresh Tomato Gazpacho and Avocado Tartare.Beautiful Plant-Based Lunch Creation: Avocado TartareYoga at one of my very favorite spots in the world: Cathedral Rock in Sedona, Arizona.
2020 Authentic Farm-to-Table Plant-Based Cooking Experiences at The Farm with Lead Grower Billy Anthony and award-winning cookbook author, Melanie Albert.
Classes held at The Farm at South Mountain, 6101 S. 32nd Street, Phoenix, Arizona
It is my honor and pleasure to write “recipe articles” for the Natural Awakenings Arizona magazine. For each recipe over the last few years, I first meet with our local Arizona farmer, primarily, Billy Anthony, Lead Grocer at The Soil & Seed Garden at The Farm at South Mountain in Phoenix, to determine what is growing during the season. Then, I intuitively create a few recipes to be featured in the Natural Awakenings Magazine.
I was so exited to learn that the March 2020 issue of Natural Awakenings focus was Plant-Based and loved offering a few tips to enjoy plant-based eating in Arizona and in creating the veggie-focused recipes.
Enjoy creating these recipes with your local farmers produce and share your creations with us on Instagram: @nutritionauthor @plantbasedexperiences
Natural Awakenings Arizona. Top 5 Tips for Successful Local Plant-Based Cooking, by Melanie Albert
Top 5 Tips for Successful Local Plant-Based Cooking
Spring in Arizona is an exciting season to enjoy cooking plant-based meals since our local farmers grow a wide range of produce this time of year. We see lots of greens, all kinds of vegetables, herbs, and edible flowers. If you are new to plant-based cooking and eating, visit a farmers’ market to get inspired by what our local farmers are growing and create simple, tasty, beautiful salads and veggies with different culinary techniques, including raw, steamed, and roasted.
Eat local. Buy produce, herbs, and edible flowers from our local Arizona farmers or grow your own for the freshest, most nutrient-rich food. Plant-based dishes start with beautiful fresh produce to create tasty, eye-catching meals. Shop at our local farms, farmers’ markets, commit to a CSA (Community Supported Agriculture), grow at a community garden, or grow your own.
Keep it Simple. With the plant-based way of eating, we focus on fresh veggies and fruit, nuts, and seeds, whole grains, and beans. With plant-based cooking, we use a few simple culinary techniques for flavor and color. The essential simple plant-based culinary techniques include raw, steaming, sauteing, and roasting. We cook the same vegetables with different culinary techniques to create different flavors, textures, and looks that add variety to our meals.
Cook Intuitively. Think about it: What grows together goes together. With plant-based cooking, mix and match the produce, herbs, nuts and seeds to create beautiful dishes. All veggies are different depending on the seeds, soil, weather, and geography. As a result, each dish we prepare is unique in a positive way with plant-based intuitive cooking. Be sure to taste while you are cooking and adjust your ingredients to suit your favorite personal taste preferences.
Mindfully Plate. We eat with our eyes first. Since plants are naturally beautiful, it makes sense to take time to mindfully plate your meals for visual beauty. Have fun experimenting with various plating styles with your version of “food art” using extras such as fresh herbs or edible flowers. Use your favorite bowls and dishes to add to the beauty of your meal.
Slow down and enjoy.Take a breath. Take time to enjoy the beauty of your local Arizona plant-based meal. Give gratitude to our local farmers for so passionately growing the incredible food and appreciation to yourself for taking the time to shop for and prepare your lovely plant-based meal. Enjoy mindful plant-based eating and the colors, textures, and flavors of your locally grown plant-based meal with your family and friends.
Three Arizona Plant-Based Farm-to-Table Recipes
These simple, beautiful plant-based recipes were intuitively inspired by and created with produce grown by our local Arizona farmers, The Soil & Seed Garden at The Farm at South Mountain in Phoenix, and Blue Sky Organic Farms in Litchfield Park.
Roasted Arizona Spring Veggies Bowl. Cashew Cream (Will Blog)
The Farm at South Mountain Spring Produce, Herbs, and Edible Flowers
RECIPE: Farm-to-Table Spring Arizona Greens Salad
Create a simple, beautiful salad with greens from our local farmers or your garden. Pair a few different light leafy greens and a simple-to-prepare light salad dressing with fresh herbs. This fresh salad, inspired by the local greens grown at the Soil & Seed Garden, also features cherry tomatoes grown at Blue Sky Organic Farms. We start with a simple salad 3-ingredient salad dressing to toss with the fresh salad greens. And, add extra plant-based extras to create a beautiful salad.
Farm-to-Table Spring Arizona Greens Salad
Basic Salad Dressing: 3 Ingredients. That’s It
Create your own salad dressing. The key components of a 3-ingredient salad dressing include an acid, fat, and salt. Once these elements are balanced, we can add in extras, such as garlic, fresh herbs, mustard, and honey. Acids are citrus, such as lemons, limes, grapefruit, along with vinegar. Fats are oils, such as olive oil. And, salts could be Celtic sea salt or Himalayan salt. Once you’ve learned how to prepare a dressing with this technique, you can use this method to create your own unique salad dressings for your fresh salads.
Simple Ingredients
1 fresh lemon, orange, or ½ grapefruit, squeezed, approximately ¼ cup
Organic extra virgin olive oil, twice as much as the citrus juice, approximately ½ cup
Taste and notice if your dressing seems too oily or acid-tasting. Add more citrus or olive oil to suit your taste.
Sprinkle in sea salt.
Shake the jar. Taste.
OPTIONAL: Add in minced fresh herbs and garlic.
Shake the jar. Taste.
OPTIONAL: Add honey and/or mustard. Shake and taste.
Taste testing salad dressing is a great way to mindfully use your cooking intuition. Add ingredients until the dressing tastes great.
Farm-to-Table Spring Arizona Greens Salad
For the base of the salad, choose a variety of Spring greens grown by our local Arizona farmers or growing in your garden. In addition to the salad greens and dressing, extra ingredients add texture, beauty, and taste to the salad. Some sweet. Some salty. Some crunchy. Choose a few of your favorite extras such as tomatoes, berries, nuts and seeds, raisins, capers, and olives. When plating, add beauty to your salad with dehydrated Arizona citrus and edible flowers.
Simple Ingredients
4 cups Mixed Greens, such as lettuce, baby kale, arugula, spinach, mizuna, shungiku (chrysanthemum greens)
Farm-to-Table Spring Arizona Greens Salad Mise en Place
Simple Steps
Chop or tear Spring greens into bite-size pieces.
Pour dressing over the greens.
Lightly toss the greens to coat with the dressing.
Add half of the extras (tomatoes, berries, nuts or seeds, raisins, olives, capers) and gently toss.
Mindfully plate with the remainder of the extras, dehydrated citrus, herbs, and edible flowers.
Enjoy!
Create Your Spring Salad with your Favorite Greens and Tasty ExtrasFarm-to-Table Spring Arizona Greens Salad
Enjoy our local Arizona Spring veggies by cooking with a few simple plant-based culinary techniques – raw salad, steaming, and roasting . Mindfully enjoy your plant-based creations with your family and friends.
2020 Sedona Plant-Based Cooking & Self Care Retreats
Interested in a weekend of Plant-based Cooking, Self Care, Hiking and Special Sedona Ceremonies?
2020 Retreat Dates: June 12-15, 2020; September 18-21, 2010
Getting started with our mindful chopping for our fresh Tomato Gazpacho and Avocado Tartare.Beautiful Plant-Based Lunch Creation: Avocado TartareYoga at one of my very favorite spots in the world: Cathedral Rock in Sedona, Arizona.
2020 Authentic Farm-to-Table Plant-Based Cooking Experiences at The Farm with Lead Grower Billy Anthony and award-winning cookbook author, Melanie Albert.
Classes held at The Farm at South Mountain, 6101 S. 32nd Street, Phoenix, Arizona
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
As an entrepreneur, I am totally living my passion. Connecting with our local Arizona farmers and chef friends, and having so much fun every day enjoying real whole foods.
I am so humbled to be invited to appear on tv segments with The List TV Show, produced by Scripps, right here in Phoenix, Arizona, and aired in 41 markets across the USA.
In the recent February 2019 segment our focus was the HMR Diet, rated as the #1 weight loss diet by US News & World Report. Our angle was to create 3 different meals taking into account the 3 2 5 philosophy of HMR. That is, eat 3 Shakes a Day, 2 Entrees a Day, and 5 Servings of Veggies and Fruit a Day.
Pre-Production with the Producer
The producer, Olivia Schneider and I wanted all of the meals to be simple to prepare and in keeping with my plant-based focus. For the shake, we decided to make home-made cashew milk as the base for a raspberry smoothie. For the Entree we chose a Farm-to-Table Veggie Bowl with Brown Rice, and for the Veggies, it’s a colorful Farm-to-Table Roots and Greens Salad with a vibrant rainbow of veggies.
Farm-to-Table Just Harvested Produce for the Shoot
A few days prior the tv shoot — as soon as the recipes were approved –I reached out to my passionate urban farmer friend, Billy Anthony at The Farm at South Mountain. Billy supplied us with literally “just-harvested” produce for the shoot including all kinds of beautiful roots, greens, veggies, edible flowers, and even a floral arrangement.
A Quick Look at The Farm at South Mountain Soil & Seed Garden
Billy was kind enough to organize and label the produce, so the different types of unique veggies and greens would be perfectly clear. Even the edible flowers were labeled.
Thanks to Billy for the beautiful farm-to-table floral arrangement for our kitchen set.
Day Before the Shoot: Finalize the Recipes
A little more than 24 hours before the shoot, I started to intuitively decide which veggies would make sense with the two different veggie dishes: Roasted Farm-to-Table Veggie Bowl and Rainbow Salad. And, we finalized the recipes that we’d be filming.
Food for the Shoot
Incredibly beautiful just-harvested produce from the Soil & Seed Garden at The Farm at South Mountain.
Day of Shoot Food Pre-Production
The morning of the shoot started quite early, around 6am as I began to cook and prep food for the shoot, so we’d be ready with the final components of each of the dishes for on-camera. Just for fun, my pre-shoot cooking check-list.
Behind the scene out-takes from Pre-Prep
A video look at the pre-production prep for The List TV Shoot…all set for the Crew.
The Kitchen Set
Right at 1pm, when I had just finished cooking and organizing the pre-prep food, the crew arrived and set up my kitchen for the shoot.
We all loved the edible flowers. Thanks so much to urban farmer, Billy Anthony at The Farm at South Mountain.
On Set: The Make your Own Shake: Raspberry Goji Berry Cashew Milk Smoothie
On Set: The Farm-to-Table Roasted Veggie Bowl
On Set: The Beautiful Farm-to-Table Roots & Greens Salad
The beautiful dishes we created, with plating by The List TV Show Co-Host Segun Oduolowu.
Now, lets’ take a look at the beautiful dishes we creating during the shoot. During the segment, I guided The List co-host Segun Oduolowu to plate the dishes. Thanks again to urban farmer, Billy Anthony for the beautiful food grown at the Soil & Seed Garden at The Farm at South Mountain. Thanks so much to The List for the opportunity to work together to bring these “create your own dishes” to your viewers.
Please join the Experience Nutrition Blog and come back for the step-by-step photos of the creating of the recipes created in for this tv segment with The List.
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.
