Tag: cookbook author

  • A New View of Healthy Eating: Plant-Based Recipes by Melanie Albert: Hummus 3 Ways

    A New View of Healthy Eating: Plant-Based Recipes by Melanie Albert: Hummus 3 Ways

    by Melanie A. Albert, intuitive cooking expert, award-winning author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC

    Last weekend I had the incredible opportunity to provide healthy plant-based food for my friend, Christina Jordan’s celebration of her cover of Woman’s World magazine. Christina, the founder of Fit Body Weight Loss, has lost 134 pounds and now guides her clients to lose weight the healthy way.

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    A few weeks ago, I had the amazing opportunity to be a segment of Christina’s tv pilot, teaching her clients how to make a massaged raw kale salad, so I was honored to be part of her magazine cover celebration.

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    Honored to be part of Christina Jordan’s magazine cover celebration, sharing the healthy organic farm-to-table culinary creations. Thank you, Christina.

     

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    For Christina’s celebration, I shopped at one of our incredible local Arizona organic farmers, Blue Sky Organic Farms.

    With the fresh, just-harvested organic produce from Blue Sky Organic Farms, I intuitively created several healthy dishes for the event:

    • 2 Salads
      • Arugula, Strawberry, and Figs. Basil Dressing
      • Kale, Heirloom Tomatoes, Golden Beets, Armenian Cucumbers. Lemon Garlic Dressing
    • 2 Tomato Gazpachos
      • Yellow Heirloom Tomatoes, Armenian Cucumbers, Mint
      • Red Heirloom Tomatoes, Red Peppers, Basil
    • Raw Seed Crackers
      • Mediterranean
      • Turmeric
    • Home-made Hummus
      • Classic Cumin Seeds, Coriander, Garlic, Lemon
      • Basil, Garlic
      • Turmeric, Nutmeg

    Simple Hummus Recipe

    Since the event, a few people have requested the culinary process to prepare the hummus. I invite you to learn the simple culinary technique of making the hummus, and then intuitively create your own with your favorite herbs and spices.

    Simple Ingredients

    • 2 cups cooked garbanzo beans
    • 1/3 cup chickpea water
    • 2-3 TBSP fresh lemon juice
    • 2 TBSP tahini
    • 2-3 cloves garlic, minced
    • Pinch sea salt

    Extra Ingredients

    • Classic: 1/2 tsp ground cumin seeds, ½ tsp ground coriander seeds
    • Basil: 1 cup fresh basil leaves
    • Turmeric: 1 tsp ground turmeric, ¼ tsp nutmeg, Omit garlic

    Simple Steps

    • Place all ingredients (except olive oil) into food processor.
    • Process to desired level of smoothness.
    • Stream in olive oil.

    A look at all three intuitive hummus creations:

    Classic Hummus

    Basil Hummus

    Turmeric Hummus

    The 3 Hummus Creations and Taste Testing

    Hummus with fresh organic veggies at Christina Jordan’s Magazine Cover Celebration.

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    Enjoying a plate of hummus…after the celebration.

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    The Hummus, Kale Salad, and Tomato Gazpacho recipes are all in Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods.”

    Purchase the book, and Melanie will autograph and gift-wrap for you.

     

  • A New View of Healthy Eating: Healthy Recipes by Melanie Albert: More Roasted Roots:  Roast Roots & Roots Greens Tops

    A New View of Healthy Eating: Healthy Recipes by Melanie Albert: More Roasted Roots: Roast Roots & Roots Greens Tops

    by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC

    Within my home-cooking, cooking classes, cookbook, and recipe blogs, one of my key philosophies is learning some simple culinary techniques and then using the techniques to cook all kinds of veggies. For those of you who know me from classes, Facebook, and my blog, you are aware that I love roasting veggies.

    Roasting is simple and the cooking process caramelizes the veggies keeping them crisp on the outside and moist on the inside. The flavor is always delicious and roasting can be used in any season with basically any veggies our farmers grow.

    Today I roasted veggies that I purchased on Saturday at this week’s Gilbert Farmers Market from a few of our amazing local organic farmers: Steadfast Farms, Blue Sky Farms, Abby Lee Farms, and Crooked Sky Farms. Plus, I still had a few turnips from The Farm at South Mountain. I was especially happy to also cook beans from Crooked Sky Farms for the first time.

    And, I had fun experimenting with roasting a few roots – carrots and radishes – with the whole veggie. I roasted the roots and the greens and they were so beautiful. Definitely food art!

    Simple Ingredients

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    • Sweet potatoes (Crooked Sky Farm)
    • Carrots (Blue Sky Organic Farm)
    • Radishes (Steadfast Farm)
    • Tomatoes (Abby Lee Farms)
    • Broccoli (Blue Sky Farm)
    • Turnips & Breakfast Radish (The Farm at South Mountain)
    • Black Beans (Crooked Sky Farm)
    • Quinoa
    • Organic extra virgin olive oil
    • Dry seasoning (Today Penzeys Fox Point (salt, shallots, chives, garlic, onion, green peppercorns)

     

    Simple Steps

    • Pre-heat oven to 375 degrees Fahrenheit.
    • Slice veggies into equal-sized pieces.

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    • Coat veggies with olive oil and seasonings.

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    • Place veggies flat side down on parchment-lined flat sheet pan.

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    • Cook for 15 minutes.
    • Flip.
    • Cook another 12-15 minutes.

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    • Plate with quinoa and black beans.
    • Enjoy!

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    I have just started a new Facebook Group: Simple Plant-Based Daily Eating Tips with Melanie Albert. Please come over and join in the conversation.

    Interested in learning more plant-based culinary skills, Melanie’s book includes 84 simple culinary techniques.

     

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