Experience Nutrition

Category: Roots & Greens

  • A New View of Healthy Eating: 12-Week Arizona CSA, Week 1: Veggie Stir-fry

    By Melanie Albert, Nutrition and food expert, author and speaker. Founder & CEO Experience Nutrition Group, LLC.

    During Week 1 of 12 weeks with my CSA (Community Supported Agriculture) from Maya’s Farm at the Farm at South Mountain, only a mile from my Phoenix home, I created one of my favorite simple intuitive creations from the CSA: simple veggie stir-fry.

    Simple Veggie Stir-fry
    Have fun preparing a quick delicious stir-fry with a few simple steps. The key is to be organized. Pre-chop all your ingredients, and set up your mise en place (all ingredients in place) for your cooking before you start your stir-fry.

    To create a simple veggie stir-fry chose a few of your local in-season veggies, some roots and some greens. This stir-fry was inspired by the baby bok choy and fresh green garlic in this week’s CSA. Added to the stir-fry were some other veggies from local farmers, along with sun-dried tomatoes and capers. During the middle of the stir-fry I decided to add a little fresh lemon to de-glaze the pan and to add local Arizona citrus to the dish.

    Simple Ingredients
    • Organic extra virgin olive oil
    • Green garlic
    • Brussels sprouts
    • Carrots
    • Cauliflower
    • Sun-dried tomatoes
    • Capers
    • Asparagus
    • Baby bok choy
    • Sea salt
    • Fresh lemon (extra!)

    Simple Steps
    • Gather your mise en place.
    • Pre-heat saute pan on medium-high.
    • Pour organic extra virgin olive oil into the pan.
    • Add the aromatics (green garlic) and cook a few minutes.
    • Add veggies you’d like to brown a little (Brussels sprouts).
    • Add dense veggies that need to cook a little longer (carrots, cauliflower).
    • Add extras (sun-dried tomatoes, capers).
    • Add vegetables that do not need to cook very long (asparagus, bok choy).
    • Enjoy!

    This stir-fry (really quick saute) method and recipes are in my new book “A New View of Healthy Eating” to launch in April 2016.

    Week-01-Stir-13-IMG_3954
    Week 1: Arizona CSA (Community Supported Agriculture) Simple Stir-fry

    Hope you enjoy your own stir-fry this week! Come on over to Facebook and share your creations: www.facebook.com/NewViewHealthyEating

    Join our e-newsletter list for recipes, simple healthy culinary techniques, intuitive cooking, nutrition tips, mindful eating and self care. www.EXPNutrition.com

  • 9 Ways 90 Days Recipe: Raw Veggie Pasta with Cashew Basil Pesto

    By Melanie Albert, Nutrition & Food Expert, Author and Speaker, Certified Health Coach

    WOW! If you’ve been afraid of the “raw way of eating”, try this simple, beautiful, colorful, fun-to-prepare side dish. Enjoy fresh, local organic veggies with a creamy nutty pesto.

    9 Ways 90 Days Veggie Pasta with Cashew Basil Pesto

    Ingredients: Veggies
    • 2-3 golden beets
    • 2-3 carrots
    • 2-3 zucchini
    • 1 sweet potato

    Ingredients: Cashew Basil Pesto
    • ½ cup fresh basil leaves
    • 4 oz raw cashews, soaked
    • 1/8 cup fresh lemon juice
    • 1 tbsp garlic, minced
    • 1/4 tsp sea salt
    • ½ cup organic extra virgin olive oil

    Simple Steps
    • Cut the veggies with a spiral slicer or mandolin.
    • Place all ingredients for the cashew basil pesto, except olive oil in the food processor.
    • Puree.
    • Add the olive oil until smooth.
    • Toss the veggies with about ½ cup of the pesto and serve.
    • Enjoy the taste, the textures and the colors!

    SHARE
    Come on over to our Facebook page, and post your raw veggie pasta creations: www.facebook.com/9Ways90Days

  • 9 Ways 90 Days Recipe: Organic Collard Greens with Reed Avocados & Lemon Cucumbers

    By Melanie Albert, Nutrition & Food Expert, Author and Speaker, Certified Health Coach

    Kale is the rage with raw salads, kale chips and smoothies. But, what about collard greens? I’m taking a Professional Plant-based Culinary Certification Course with Rouxbe, where we experimented with different ways to prepare kale. As an option, I decided to use some of the same techniques with collard greens.

    On top of that, Reed avocados were available at Whole Foods Market this week, so I decided to try one. About 90% of the avocados are grown in California and about 90% of those are Hass avocados. The Reed avocado variety generally grows later in the season, are larger and rounder than Hass avocados, have a thick skin, and contain more monounsaturated fat and thus are creamier than Hass avocados.

    Scroll down for the 9 Ways 90 Days Recipe: Organic Collard Greens with Reed Avocados & Lemon Cucumbers

    9 Ways 90 Days Recipe: Organic Collard Greens, Reed Avocados & Lemon Cucumbers
    9 Ways 90 Days Recipe: Organic Collard Greens, Reed Avocados & Lemon Cucumbers

    Organic Collard Greens with Reed Avocados & Lemon Cucumbers Recipe
    This recipe was inspired by the lemon cucumbers from this week’s farmers market in Ahwatukee Arizona, the Reed avocado and collard greens.

    Ingredients
    • 3-4 large collard greens leaves, chopped
    • 1 Reed avocado
    • 1 lemon cucumber
    • 4 small heirloom tomatoes
    • ½ red pepper
    • 3-4 green onions
    • 1 TBSP fresh lemon juice
    • 1 garlic clove, finely minced
    • Fresh lemon basil, to taste
    • Fresh lemon thyme, to taste
    • Sea salt

    Simple Steps
    • Chop all the vegetables
    • Squeeze the avocado into a bowl
    • Add collard greens, lemon juice and sea salt to the avocado
    • Massage the collard greens for about 3 minutes
    • Add the fresh garlic, lemon cucumber, red pepper, green onions and gently toss
    • Add the fresh lemon basil and lemon thyme and gently toss
    • Enjoy this delicious & refreshing salad

    Come on over to our Facebook page, and post your avocado & collard greens creations: www.facebook.com/9Ways90Days

  • 9 Ways 90 Days: New to Me: How to Gently Sweat Organic Veggies

    By Melanie Albert, Nutrition & Wellness Expert, Author and Speaker, Founder & CEO Experience Nutrition

    To further my cooking expertise for myself and my clients in speaking engagements, cooking classes and writing, I’m enrolled in a Professional Plant-based Cooking Certification with the Rouxbe Cooking School. I am definitely learning amazing skills, such as knife skills, and new ways to prepare simple, healthy, beautiful food.

    This week, I learned something totally new: Sweating vegetables. Why do we even sweat veggies and how do we do it? I learned that sweating veggies is the first step in preparing the flavor profile of a dish, it’s a dry heat method of cooking and a very gentle way to cook. Patience is key.

    EXPERIENCE NUTRITION 9 Ways 90 Days Organic Veggie Sweat Recipe
    The recipe I prepared for my class was local organic veggies with quinoa. Within “9 Ways to Enjoy Food & Life” eating real food, cooking simple meals, and eating local, in-season produce are important. So, this recipe is perfect.

    Image
    EXPERIENCE NUTRITION 9 Ways 90 Days: Sweating Organic Veggies Recipe

    Ingredients
    Approximately ½ cup of each of the following organic veggies:
    • Onion
    • Fresh garlic cloves
    • Carrots
    • Red pepper
    • Celery
    • Squash
    • Quinoa cooked in a home-made veggie broth
    • Plus, Olive oil, sea salt

    Simple Steps
    • Mince all veggies
    • Place olive oil, onion and a pinch of sea salt in sauté pan, turn stove on medium-low and cook until translucent, about 5 minutes. It’s important to be very patient, with the gentle slow heat, and do let the pan get hot enough to hear sound (that’s the moisture of the veggies).
    • Add in the carrots, celery and fresh garlic, and again cook until the veggies are a little soft.
    • Add in the red pepper and cook until soft.
    • Add in the squash and cook a little. (I prefer a little crunch in squash, so I only cooked it about a minute).
    • Fold the quinoa into the sauté pan
    • Enjoy!

    Come on over to our 9 Ways 90 Days Facebook page to see more Sweating Veggies photos and to share your sweating veggies photos.

     

  • 9 Ways 90 Days: 5 Simple Ways to Eat Kale.

    9 Ways 90 Days Eat Kale
    9 Ways 90 Days Eat Kale

    Pre-order NOW: Get the simple ways to prepare kale in our new book, “Enjoy Food & Life, 9 Ways 90 Days step-by-step action plan for healthy eating & living.”

  • 9 Ways 90 Days: Stop Your Sugar Cravings with Organic Sweet Potatoes

    by Melanie Albert, Nutrition & Wellness Expert, Author, Speaker, Founder & CEO Experience Nutrition

    Excerpt from book “Enjoy Food & Life: Step-by-step action plan for healthy eating & living. “

    When my Dad was preparing his garden in Cocoa Beach, Florida last we he “stumbled upon” sweet potatoes (on the left in this graphic) that were still growing from last year’s crop.

    Reminded me of how great sweet potatoes are for sugar cravings. Over the years, I’ve encouraged my sugar addicted clients to enjoy a sweet vegetable, like sweet potatoes every day.

    Sweet Potato Facts

    • Rich in beta-carotene, which converts to vitamin A
    • Good for vision
    • Boost immune system
    • Low in calories and high in fiber, great for weight loss
    9 Ways 90 Days Baked Organic Sweet Potatoes
    9 Ways 90 Days Baked Organic Sweet Potatoes

    Action: Bake an Organic Sweet Potato and come on over to Facebook and share your experience.

    Scrub a few organic sweet potatoes then puncture with a knife a few times for venting. Wrap the sweet potato in foil and cook at 350 degrees for about 40 minutes. Take note of the sweetness of a plain sweet potato.

  • 9 Ways 90 Days: Quick Simple Organic Collard Stir-fry with Hemp Seeds Recipe

    by Melanie Albert, Nutrition and Wellness Expert, Author and Speaker, Founder & CEO Experience Nutrition

    Excerpt from new book, “Enjoy Food & Life: 9 Ways 90 Days Step-by-step action plan for healthy eating and living.”  PRE-SALE Available NOW

    If you only know collard greens cooked in lots of pork all day, this is a new way of cooking delicious collards in a few minutes. Learn how to cook stir-fry collards and you can cook any type of greens.

    Greens are missing from the SAD. Greens are one of the most absent foods from the Standard American Diet (SAD). We typically eat plain iceberg lettuce which has no nutritional value. Many people only know greens as the décor around a salad bar. I started eating greens 6 years ago while a student at the Institute for Integrative Nutrition. Little did I know that the green stuff I remember seeing around salad bars would become one of my favorite foods. Or, that I’d be eating weeds (dandelion greens).

    Greens are important to add to your diet as they are mineral-rich with calcium, iron, vitamin-rich with A, C, and K, and have a lot of fiber.

    Other Reasons Why You Should Eat Greens:

    • Cleanse and detoxify
    • Strengthen bones
    • Cancer-protective
    • Boost immune system
    • Energetically uplifting, since they grow upward
    • Easy to cook
    • Taste great

    Organic Collard Stir-Fry with Hemp Seeds Recipe

    9 Ways 90 Days Collard Stir-fry with Hemp Seeds
    9 Ways 90 Days Collard Stir-fry with Hemp Seeds
    • Chop about 5-6 large collard greens or kale and mince a few fresh garlic cloves and green onions
    • Pre-heat saute pan on low or wok on medium-high. Thanks to Chantal Cookware for the beautiful Copper Fusion Saute Pan; The veggies cook perfectly, with bright vibrancy
    • Turn saute pan heat to medium-high
    • Add organic extra virgin olive oil and then garlic and onions, and stir-fry a little
    • Add collards and about ¼ cup water
    • Stir and steam
    • Enjoy with pizza, wild Alaskan salmon, goat cheese or nuts and seeds, like hemp seeds

     Action. Make your simple, quick stir-fry with collard greens, garlic and onions. Take note of all the wonderful flavors and post your photos on our Facebook page.

  • 9 Ways 90 Days: Organic Raw Kale Salad Recipe

    by Melanie Albert, Nutrition Expert, Author, Speaker, Founder & CEO Experience Nutrition

    Recipe excerpt from book, “Enjoy Food & Life, 9 Ways 90 Days Step-by-step action plan for healthy eating and living.”

    Did you know you can eat raw kale? Simple, delicious healthy recipe to add this power food to your meals.  Kale is full of bone-building vitamin K, calcium plus, iron and vitamins A and C.

    9 Ways 90 Days Organic Raw Kale Salad
    9 Ways 90 Days Organic Raw Kale Salad

    Raw Kale Salad Simple Steps 

    • Finely chop a few handfuls of dinosaur kale
    • Add 2 TBS organic extra virgin olive oil
    • Squeeze ½ fresh lemon
    • Sprinkle sea salt (to your taste)
    • Massage the kale for about 3-4 minutes
    • Let the kale sit for 10-15 minutes
    • Add some fresh veggies, such as tomatoes, cucumbers or carrots

     

    Your Action

    Make a raw kale salad.  You will love it!

    Did you enjoy it?

    Come on over to Facebook and share a photo of your raw kale salad.