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
By Melanie Albert, Founder & CEO Experience Nutrition, Plant-Based Intuitive Cooking Expert, and Award-Winning Cookbook Author
Let’s take a look at the beautiful intuitive Farm-to-Table Winter Harvest Cooking Class with Farmer Billy Anthony and myself at The Farm at South Mountain in Phoenix, Arizona.
We’ve all heard the terms: farm-to-table, eat local, eat with the season, and plant-based.
This class was truly an authentic farm-to-table plant-based cooking class, right in the Soil & Seed Garden at The Farm.
The week before the cooking class experience, Billy and I walked through the Soil & Seed Garden at The Farm and begin to strategize on food to harvest for the class, including all kinds of roots, greens, herbs, edible flowers, and other surprises.
Taking into account what would be growing the day of the class, we created the draft menu direction for the class. Since there are quite a few different roots growing we decided the participants would create a few appetizers to enjoy with the roots, along with an intuitive green pesto with the greens of the day! Plus, since one of my very favorite desserts is a raw carrot cake, and carrots are “in season” we decided to add it to the menu.
Our Arizona Winter Menu Direction
Appetizers
Green Pesto
Hummus
Olive Tapenade
Roots for “Dipping” : Carrots, Beets, Turnips, Radishes
Dessert: Raw Carrot Cake
The morning of the class, Billy harvested the beautiful fresh produce, including:
Greens
“Hail storm Arugula”
Shungiku (Chrysanthemum Greens)
Pea Tendrils
Roots
Tropical Black Carrots
Mixed Beets: Detroit, Cylindra, Golden
Purple Top Turnips
Purple Daikon Radishes
French Breakfast Radishes
Black Spanish Radishes
Herbs
Micro-cilantro
Rosemary
Mint
Citrus
Lemons
Grapefruit
It was a little dreary in Phoenix the morning of the class, so we decided to hold the class right in the Soil & Seed Garden, where we could stay dry under the roof, in the event of rain. Take a look at how we created our “farm-to-table kitchen set” right in the garden!
Billy started the class with a Farm Tour to see where the roots and greens for the culinary creations are growing in the Soil & Seed Garden. And, the “lucky” participants harvested beautiful edible flowers.
The Soil & Seed Garden Tour with Lead Grower Billy AnthonyMelanie’s view during the Farm Tour, with the just-harvested Shungiku and Arugula.“Lucky” class participants harvesting edible flowers to garnish their culinary creations.
During the hands-on class, Melanie guided our guests to prepare the dishes and to plate them beautifully.
In awe, the Tropical Black Carrot Cake. Appetizers: Green Pesto, Tapenade, Hummus. Veggies.Still in awe…the beauty of the Tropical Black Carrot Cake.
So much creative joy…
We then enjoyed the beautiful culinary creations in the beauty of The Farm with our foodie community!
Raw Carrot Cake Recipe
Adapted from “A New View of Healthy Eating” by Melanie Albert
Carrot cake has been a favorite of mine for decades. As much as I love the aromatherapy of cooking raisins with cinnamon and nutmeg for a baked carrot cake, I love the simplicity and freshness of a raw version of carrot cake.
SIMPLE INGREDIENTS
1 cup dates, pitted and soaked for 1 hour in water, then rough chopped
Do not soak if dates are soft and moist
2 cups carrots, shredded (Tropical Black / Purple Yellow, Orange)
1 ½ cups apple, minced
1 ½ cups raw cashews or pecans, ground into a fine meal
½ tsp cinnamon, freshly ground
½ tsp nutmeg, freshly ground
½ tsp cardamom, freshly ground
Pinch sea salt
Garnish: Raspberries, blueberries, mint, edible flowers, and dehydrated grapefruit, oranges, and apples.
SIMPLE STEPS
Gather mise en place.
Soak dates.
Place all ingredients into mixing bowl and combine gently with hands until the mixture forms a ball.
Press dough into springform pan.
Garnish with berries, mint, dehydrated grapefruit, edible flowers.
Refrigerate for an hour.
Arizona Winter Farm-to-Table Pesto
Simple pesto with local Arizona greens and herbs, enjoyed with Winter root veggies.
SIMPLE INGREDIENTS
1 cup Shungiku (Chrysanthemum Greens)
1 cup “hail storm arugula”
½ cup fresh micro-cilantro
2 tbsp fresh-squeezed lemon juice
1 tsp lemon zest
2-3 garlic cloves, minced
¼ cup Arizona pecans, fresh cracked
Pinch sea salt
2-3 tbsp organic extra virgin olive oil
SIMPLE STEPS
Place all ingredients except organic extra virgin olive oil into food processor.
Pulse to desired level of thickness.
Stream in olive oil little by little until smooth.
Taste and add extra garlic, lemon juice, or herbs to create a taste that’s right for you.
Enjoy with Arizona Roots
Enjoy Arizona Herb Pesto.
Arizona Root Veggies & Edible Flowers
Purple Daikon Radishes
French Breakfast Radishes
Purple Top Turnips
Beets: Detroit, Cylindra, Golden
Tropical Black Carrots
2020 Sedona Plant-Based Cooking & Self Care Retreats
Interested in a weekend of Plant-based Cooking, Self Care, Hiking and Special Sedona Ceremonies?
We are all so excited to share our passions with you during the Sedona Plant-Based Cooking & Self Care Retreats in 2020.
Retreat dates: February 7-10, 2020; June 12-15, 2020; September 18-21, 2020
Melanie Albert,Retreat Host, Plant-Based Culinary
Muzique Broadnax, Massage Therapy
Gary Henderickson, Feng Shui
June Rettinger de Arballo, Ceremony and Hand Readings
Daniel Posney,Kiva Ceremony and Ceremonial Vortex Hike
Patricia Fonseca,Ayurvedic Yoga Hike
Melanie Albert, Retreat Host and Plant-Based Farm-to-Table Cooking Guide
Melanie Albert, Farm-to-Table Plant-Based Intuitive Cooking Expert, author, and speaker, Melanie is Founder and CEO of Experience Nutrition Group, LLC, in Phoenix, Arizona, and award-winning cookbook author of “A New View of Healthy Eating.” She regularly contributes recipe articles to “Natural Awakenings” and appears on The List tv show.
Melanie’s passion is local Arizona food. She loves intuitively creating and guiding others to enjoy healthy eating and prepare simple beautiful farm-to-table plant-based meals with our local Arizona farmers’ produce.
A leader in wellness, nutrition, and whole foods cooking for over 15 years, Melanie is a 2007 graduate of the Institute for Integrative Nutrition, worked in marketing with Weil Lifestyle/Andrew Weil, MD for 9 years, and has completed 610 hours of plant-based culinary training. Through hundreds of cooking classes, events, corporate wellness, team building, media, and retreats Melanie has taught thousands of people — former NFL players, MDs, holistic practitioners, business professionals, kids, and media — simple ways to cook delicious meals with plant-based food from our local Arizona farmers.
Muzique Broadnax, Therapeutic Massage
Muzique Broadnax, Certified Massage Therapist, Founder of Balenchino Massage in Arizona and Minnesota, is a charismatic and passionate deep tissue specialist with an abundance of formal and hands on experience and training. Who loves to heal, rejuvenate and motivate her customers! Working with intention to delve into muscle tension and create deep releases and detoxification in your body. Muzique was implanted in Phoenix by way of Minnesota since June 2019 that has been practicing the art of massage for over 12 years.
In her spare time she is an avid yogi and loves to travel the world. Open communication within her business directly applying the wants and needs of her customer into her business practices in turn creating meaningful and lasting relationships with her loyal customer.
During the retreat, you’ll receive one 1-hour therapeutic massage with Muzique, right in the comfort of our retreat house.
Gary Henderickson, Feng Shui
Founder & CEO of Feng Shui Design International, in Sedona, Arizona, Gary has over 42 years of study and practice with Feng Shui, architecture, interior design and community design as his professional background. He has developed an integral approach to feng shui, drawing from 12 different techniques of feng shui. He designs community developments, homes, offices, healing retreat centers, and industrial complexes. He lectures, teaches and consults throughout the United States and overseas to developers, city planning departments, architects, interior designers, design institutions, corporations, individuals, and homeowners.
Gary’s Feng Shui readings focus on how this ancient science can help you to increase your effectiveness and efficiency in your work and increase your income, discover your lucky direction, find which partners would be most compatible with you, enjoy more harmony in your relations with family, friends and business associates, and improve your sleep.
During the retreat, you will receive a private 30-minute Feng Shui Reading with Gary.
June Rettinger de Arballo, Ceremony and Hand Readings
June Rettinger de Arballo, Ceremony at 2019 Sedona Retreat
Melanie & June enjoying our Retreat House
June Rettinger de Arballo and her organization, Meaningful Thing, in Sedona, Arizona, has been specializing in the Spiritual Journey since 1979, focusing on Personal, Home & Land Clearings, Readings, Workshops, Healing Energy Work, and Medium to Deep Tissue Massage.
June is a dual citizen of the United States and Mexico and follows her spiritual practice from her mother’s heritage of Apache and Mexican. She comes from a family of seers and uses her gifts as a psychic/medium and offers readings, clearings, ceremonies and blessings as well as group experiences.
June has also been a massage therapist since 1979 specializing in medium to deep tissue massage and cupping. Over many years she has worked closely with Indigenous Elders from around the world including the 13 Indigenous Grandmothers to bring their messages to our communities. Her private practice is in a historic stone house located in the heart of Sedona, Arizona.
During our retreats, June offers unique hand readings and special spiritual blessings — ceremony preformed asking (God/Creator/Universal energies/Spirits/Angels/Ancestors/Spiritual Guides) for good things and protection to come to an individual or a venture.
Daniel Posney, Kiva Ceremony and Ceremonial Vortex Hike
Daniel Posney, Kiva Ceremony during 2019 Sedona Plant-Based Cooking & Self Care Retreat
Daniel Posney, Founder of Shamystic in Sedona, Arizona, Daniel provides life transformation, energetic and shamanic healing, intuitive guidance, initiation into higher consciousness, and soul activation.
Introduced to native traditions and ceremonies while on childhood trips to Africa, Europe and later to Tahiti and Hawaii, Daniel discovered his Soul connection with shamanism and mystic wisdom. After several traumatizing life events, Daniel initiated a spiritual awakening and transformation. Living for 3 years in a 200-sq ft cabin on a 4000-acre Self-Realization ashram (spiritual community), Daniel continued his self-discovery and native experiences, which led to release of all possessions and a 2000-mile bicycle journey.
For over 10 years, Daniel is a recognized practitioner, healer, guide, and teacher who offers practical tools to create and attract more of what you want in your life, significantly reduce physical pain, discover new perspectives and experience more clarity about your life.
During our retreats Daniel guides us in a memorable kiva ceremony on the retreat house property, along with a ceremonial Sedona Vortex hike.
Patricia Fonseca, Ayurvedic Yoga Hike
Patricia Fonseca, Ayurvedic Yoga Hike at Cathedral Rock, Sedona, AZ
Co-founder of Back to Earth Sedona Tours, Patricia Fonseca grew up in the Adirondack Mountains of Upstate New York, and moved to Sedona in 2001. While her original career was that of attorney and legal author, she found new balance and purpose in her life through working with mentors in meditation, yoga, and the ancient Ayurvedic traditions.
Gradually, her new understanding led her to transition her own life to teaching meditation, yoga, fitness and Ayurvedic lifestyle at the world renowned Mi Amo Spa at Enchantment Resort. She is also a Reiki master with 7 years of hiking and nature guide experience. Patricia brings an innate compassion to every consult she leads, and her enthusiasm is contagious. Her own experiences in the high-stress world of law make her an ideal guide for anyone who has become worn by business stress, and for those seeking to incorporate more balance and meaning into their busy lives.
During our retreats, Patricia leads meaningful, unique Ayurvedic yoga with hiking in the magical Sedona vortex.
I’ll continue to post additional blogs, photos, experiences, and recipes from our September 2019 Sedona Plant-Based Cooking & Self Care Retreat. Meanwhile, please reach out to me if you’re interested in one of our 2020 retreats or a custom retreat for your organization or group of friends in 2020. – Melanie Albert
If you’re ready to reserve your spot for one of the 2020 Retreats, click here for the $500 initial deposit.
Yoga, Hiking, and Meditation in the Beauty of Sedona
In addition to lots of hands-on plant-based intuitive cooking at our Sedona retreats, we enjoy hiking, yoga, meditation, and self-care in the beauty of the Sedona red rocks and vortex energy. – Melanie Albert, Experience Nutrition
During our September 2019 retreat, we explored three different magical areas in Sedona.
Cathedral Rock.One of my very favorite places in the world.
Medicine Wheel and the Amitabha Stupa at Peace Park. Spiritual energy.
WOW! Yoga at Cathedral Rock. Dreams come true!
During our September 2019, we enjoyed hiking at the Seven Sacred Pools, Ayurvedic yoga and meditation with Back to Earth Sedona Tours at one of my very favorite places in the world, Cathedral Rock. Finally, to close out our retreat, during a beautiful hail storm, Wendi and I enjoyed an incredible ceremony at the Medicine Wheel at Peace Park and the Amitabha Stupa.
Enjoy a few favorite photos by my Brazilian photographer friend, Nathalia Rocha, and a few of my personal out-takes during the beautiful hail storm at the Medicine Wheel.
Seven Sacred Pools
The hike to the Seven Sacred Pools takes us through a beautiful, quiet winding path and the deep Devil’s Sinkhole. During the hike, we enjoy the beauty of nature and the feminine energy of the sacred pools, and simple quiet time with the red rocks.
What a magical spot on our Earth: The Seven Sacred Pools in Sedona, Arizona.
Cathedral Rock, Sedona, Arizona
One of my very favorite places on our Earth. Cathedral Rock is my go-to visit, even when I take a day trip from Phoenix to Sedona.
In awe. Stunning beauty. Majestic.
Calming and energizing. Grounding and uplifting. Simply Beautiful.
Cathedral Rock. Sedona, Arizona. Bold & Beautiful.Balancing our Bodies. Ayurvedic Yoga, with Patricia Fonseca of Back to Earth Sedona Tours.One of my very favorite special places on Earth. More than excited to enjoy the water energy at Buddha Beach at Cathedral Rock.
Mediation. Breathwork. Awe….Omm…at Cathedral Rock. With Patricia Fonseca of Back to Earth Sedona Tours.
Medicine Wheel and so much more at the Amitabha Stupa and Peace Park in Sedona, Arizona.
The final morning of our retreat, Wendi and I enjoyed a magical experience at the Medicine Wheel at the Amitabha Stupa and Peace Park. The 14-acre Peace Park is juxtaposed between Chimney Rock and one of Sedona’s most massive mountains, Thunder Mountain.
Thanks to the beautiful experience, guided by Patricia Fonseca and Sharon Day of Back to Earth Sedona Tours. Photos from Melanie’s Cell phone.
Prayer Flags.Upon our first glimpse of the Stupa, we are greeted by prayer flags that hang from trees and are strung from the top of the Stupa, fluttering out in every direction.
Pause and enjoy the first glimpse of the Amitabha Stupa in Sedona, Arizona.
Meditative Walk. The Stupa architecture is filled with hundreds of millions of prayers for peace, sacred relics, and ritual objects. Upon arrival, we experienced a beautiful meditative, grounding walk around the sacred Stupa three times offering our intentions for ourselves and others around the world.
Meditatively walk the Stupa three times, with intention.
Then, we offered our prayers to the beautiful Buddha.
Prayers to the Buddha.
Time for Cleansing. As soon as we arrived at the Medicine Wheel, we experienced magnificent cleansing (literally) with a hail and rainstorm. Wendi and I huddled under a Jupiter tree and Wendi’s wide rim hat in an attempt to stay dry. Enjoy the video…
The Medicine Wheel.After the beautiful hail and rain storm, it was our time to walk the Medicine Wheel with indigenous teachings from each direction (North, East, South, West) and life in four segments of 25 years, while Patricia guided us with the beat of Sharon’s drumming. What fun!
Melanie Albert enjoying the Medicine Wheel ceremony!
East & West.During the ceremony, I intuitively gravitated to the East, symbolizing for me, New Beginnings and Growth. Wendi gravitated to the West energy. Definitely looking forward to learning more wisdom from the Medicine Wheel.
Tara Stupa. So much to experience at the Stupa including the first Stupa build in Arizona, a smaller one, dedicated to Tara, the mother of all Buddhas.
Stupa dedicated to Tara, the mother of all Buddhas.
Spin the Prayer Wheels.As you leave Peace Park spin the prayer wheels that are filled with thousands of mantras, to amplify your experience at the Park.
When you visit Sedona, or come to one of our Plant-Based Cooking Retreats, be sure to spend time at the Amitabha Stupa and Peace Park.
I’ll continue to post additional blogs, photos, experiences, and recipes from our September 2019 Sedona Plant-Based Cooking & Self Care Retreat. Meanwhile, please reach out to me if you’re interested in our November 15-18, 2019 retreat or a custom retreat for your organization or group of friends in 2020. – Melanie Albert
If you’re ready to reserve your spot for the November 15-18, 2019 Retreat, click here for the $500 initial deposit.
By Melanie Albert, Founder & CEO Experience Nutrition, Plant-Based Intuitive Cooking Expert, and Award-Winning Cookbook Author
During the summer in Arizona, our local farmers work very hard to grow beautiful produce for us in our 100+ degree weather, so I love to create beautiful dishes with it.
Earlier this week while I was chatting with a friend who reminded me that there are often “behind-the-scenes” steps in creating a beautifully plated dish. So with this Summer dish, I’m sharing with you the full steps from the vision of the dish to the final plate.
I hope you enjoy this “food art” lesson.
Step 1: Stop by the farm and farmers markets to see what’s in season.This was especially important to me the last few weeks, as I was traveling in the Boston area, Cocoa Beach, Florida, and Barbados, so I lost track of what would be growing seasonally in Arizona.
My first stop was The Farm at South Mountain, where Farm Operations Manager, Billy Anthony is growing hundreds of pounds of beautiful heirloom tomatoes.
The Farm at South Mountain: Beautiful Heirloom Tomatoes
My next stop was the Downtown Phoenix Public Market, where I often shop and lead cooking demos. I was happy to see that the farmers were growing some of my summer favorites. Thanks Blue Sky Organic Farms for the collard greens and leeks; and thanks to Maya’s Farm for the rainbow carrots.
Step 2: Pause and enjoy the beautiful produce from our farmers. Begin to visualize the creation of a beautiful dish. With intuitive cooking, once we learn cooking techniques and practice with recipes, we can intuitively create beautiful, tasty meals.
Step 3: Pause again and choose a few different types of produce with different colors and textures.
Step 4: Cut the veggies and fruit in different shapes.
Step 5: Pause, yet again, and intuitively notice if any of the produce “fits” together. Today, for me, it was a simple avocado salsa (or guacamole) with the tomatoes, avocado, colorful carrots, lemon, and sea salt. And, the fresh peaches and butterscotch melon with a squeeze of lemon seemed to go together nicely.
Avocado Salsa
Peaches & Melon
Step 6: Arrange all of the ingredients and components (the Avocado Salsa, Peaches & Melon) in a plating “mise en place.” That is, all ingredients mindfully organized to be ready for plating.
Step 7: Looking at the plating “mise en place” begin to visualize how the plate will look. Then, sketch out the plating of the dish, using colored pencils or markers. In the sketch include where the different foods will go onto the plate and the order to plate them.
I’ve been mindfully plating for a few years now, and this process does take practice. Once we get into our own rhythm of sketching our dishes and plating, it becomes fluid and fun. Key is to practice, practice, practice.
Step 8: Mindfully plate the food, following your plating sketch. Know that this phase is also part of the food art process, so if your plate does not look exactly like your sketch, no worries at all. Enjoy it!
All set to plate.
Step 9: Finally, mindfully enjoy eating your plate.
Of course, first pause and enjoy your “food art”.
Enjoy…
We are only two months away from our Plant-Based Cooking & Self-Care Retreat in Sedona, Arizona September 13-16, 2019.Along with plant-based culinary skills we will also focus on mindfully plating and creating our own style of “food art”.
Please feel free to call (602.615.2486) or e-mail if you’d like to chat about the retreat and take a look at the information about the retreat on ExperienceNutrition.com/sedona-retreats
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
I am so honored and have so much fun intuitively creating dishes inspired by what’s growing seasonally by Lead Grower, Billy Anthony, at the Soil & Seed Garden at the Farm at South Mountain, a local urban farm in Phoenix, Arizona, just a few minutes from my home.
Let’s take a look at The Farm at South Mountain this Spring and some of the beautiful flowers: Bachelor Buttons, Sunflowers, and Asters. Perfect spot to breathe in nature and enjoy a moment of self care. Yet, another reason to visit our local urban farms.
The Farm at South Mountain: Beautiful Bachelor Buttons
Quick Arizona Farm-to-Table Chopped Spring Salad
While Billy Anthony of the Soil & Seed Garden is still harvesting a few Arizona Winter root crops (beets, carrots, daikon), in early May, Spring veggies (zucchini and celery) are also growing. It’s a fun time to create a really simple salad combining the different colors, flavors, and textures of both seasons. Plus, so great to garnish with basil – Amethyst and Genovese from my first Elevated Edible Garden!
Look closely…The beauty of the squash and it’s blossom…
The beauty of nature: Zucchini & Blossoms
Simple Ingredients
Chopped Salad
3-4 carrots, cubed
1 zucchini, cubed
1 daikon radish, cubed
3-5 celery stalks, rough chopped
1 medium tomato or 8-10 mini-tomatoes
indfully set to prepare the Chopped Salad.Spring Chopped Salad: Mise en Place
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 mint, basil, and onion chives, rough chopped
Pinch sea salt
Simple Steps
Pour lemon juice, olive oil, fresh herbs, and sea salt into a small bowl.
Whisk until combined.
Adjust with lemon, olive oil, and salt to suit your taste.
Basil Mint Onion Chives Salad Dressing
Place all veggies into a bowl.
The Chopped Veggies are ready.
Pour dressing over the veggies.
Gently toss.
Garnish with fresh herbs and edible flowers, such as bachelor buttons.
Enjoy your fresh salad.
Join us at our Plant-Based Cooking & Self Care Retreat in Sedona, Arizona, September 13-16, 2019. Would love to share more with you and answer any questions. Melanie Albert
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
I am so honored to share my passions for healthy, beautiful plant-based food on The List TV Show to the show’s audience in 41 markets across the USA. This segment was a lot of fun to create and shoot with Producer Jacqui Denker and Co-host Segun Oduolowu.
Producer Jacqui Denker asked me if I knew how to work with “Chokeberries.” Well, in all honesty, I had not heard of Chokeberries, but did a quick “Google Search” as we all do, and found that they were also called Aronia. Chokeberries sounded as though they would be similar to the superfood berries, Acai or Macai. I thought it would be fun to create with Chokeberries which I had never even tasted and agreed to work on the Chokeberry tv segment on Chokeberries with The List.
Northwest Wild Foods: Our Chokeberry Source
Little did I know after spending half a day driving around Phoenix that Chokeberries were not readily available locally here in Arizona. I was not able to find frozen, dried, or powdered chokeberries anywhere.
With a little more research, I was thrilled to find Chokeberries at Northwest Wild Foods an incredible family-owned company located between the temperate Puget Sound and the rugged Cascade Mountains of the Pacific Northwest in Burlington, Washington. Northwest Wild Foods grows and harvests rare and natural berries of their region.
Within two days my supply of frozen, dried and powdered Chokeberries and other beautiful Wild and Organic berries arrived at my home. It was time to begin recipe testing for The List TV show segment. Honestly, I had so much fun creating these recipes to receive the antioxidant benefits of the chokeberries while enjoying a tasty Smoothie Bowl, Salad, and Dessert.
Get to Know Chokeberries
Chokeberries have been extremely popular in Europe for over 50 years, and grow extremely well in the northern US climate. Chokeberries are similar in size to blueberries with a deeper darker blackish blue color and are rich in anthocyanins, which have high anti-inflammatory effects in the body.
The Farm at South Mountain. Soil & Seed Garden
Meanwhile, to bring our local Arizona farmers into the dishes, I reached out to my friend, passionate Lead Gardener Billy Anthony at the Soil & Seed Garden at The Farm at South Mountain, a beautiful urban farm where I hold cooking events and located less than a mile from my home. We discussed what was growing and brainstormed the local seasonal greens we could include in the salad along with edible flowers and herbs for garnish.
Some of my favorite greens were growing, including Glacier Lettuce (Ice Plant), Minutina, Spinach, and my favorite floral Shungiku (chrysanthemum). Plus, fresh herbs oregano, mint, and basil were in season. And, this time of year, in Phoenix, Billy is growing a wide range of stunning, tasty edible flowers that offer beauty and taste to dishes. I was especially excited about Pansies, Chrysanthemum, Violas, and red Begonias.
Morning of The List TV Shoot: Chokeberry Recipe Prep
The morning of The List TV Shot, I prepared all three recipes before the crew arrived. For my own pleasure I enjoyed the Chokeberry Superberry Smoothie Bowl. Plus, I made another batch of the Chokeberry Lemon Pops with fresh pansies grown at The Farm at South Mountain and made the simple delicious Chokeberry Dressing.
The Refrigerator Set for the 3 Chokeberry Recipes
Our Set for The List TV Segment
Honored to invite The List crew into my kitchen: Multi-talented fun co-host Segun Oduolowu, creative Producer Jacqui Decker, and talented, meticulous cameraman, Ryan. Such a joy filming and enjoy our Chokeberry creations together.
A few outtakes from the tv shoot, with a behind the scene video and photos.
Segun’s Chokeberry Creations
During the shoot, I guided Segun to prepare the three Chokeberry recipes and, as always, so in awe of his willingness to have fun with the food and to creativity plate the dishes.
Enjoy a few photos from the shoot and the Dishes we created during the shoot.
Chokeberry Superberry Smoothie Bowl
Simple Greens & Berry & Walnut Salad with Chokeberry Dressing
Frozen Chokeberry Lemonade Pops
A little fun, getting set for the Chokeberry Lemonade Pops
The Chokeberry Recipes
Intuitively create a full day of meals with the power antioxidant-rich chokeberries (Aronia) which score 3-4 times higher on ORAC as blueberries. While chokeberries are tart and a little bitter, they are a powerful superberry for delicious smoothie bowls, salad dressings, and even frozen pops.
Chokeberry Superberry Smoothie Bowl
Simple Greens & Berry & Walnut Salad with Chokeberry Dressing
Frozen Chokeberry Lemonade Pops
Chokeberry Superberry Smoothie Bowl
Start the morning with an antioxidant- and protein-rich smoothie featuring powerful chokeberries (Aronia berries). Add hemp and chia seeds for plant protein and fats. Plus, dates and banana add sweetness to the smoothie. Enjoy with your favorite fresh or frozen berries, herbs, and edible flowers.
In our recipe with The List, we garnished with a superberry antioxidant frozen blend of wild Blueberries, wild Lingonberries, and wild Sea Buckthorn from Northwest Wild Foods.
Smoothie (1 serving)
Simple Ingredients
2 tsp chia seeds, pre-soaked in ¼ cup coconut water for 20 minutes
1 cup coconut water
1/4 cup hemp seeds
1 tsp chokeberry powder
¼ cup frozen chokeberries
1 Medjool dates, pitted and rough chopped
1 ripe bananas
Garnish: Edible flowers, fresh basil, frozen berries (such as wild blueberries, lingonberries, and sea buckthorn)
Chokeberry Smoothie Mise en Place
Simple Steps
Blend all ingredients in food processor or blender.
Add additional dates for sweetness, if desired.
Pour smoothie into a bowl.
Garnish with frozen berries, fresh basil, and edible flowers.
Mindfully enjoy.
Blend all ingredients.
Blend all ingredients in food processor.
All set to plate the Chokeberry Smoothie
Mindfully Plate and Enjoy your Chokeberry Superberry Smoothie
Enjoy your Chokeberry Smoothie.
Simple Greens & Berry & Walnut Salad with Chokeberry Dressing
Enjoy a simple fresh greens salad with tasty Chokeberry Honey Mustard Garlic Dressing. Add a few fresh or frozen berries, figs, and walnuts for a nutrient-rich fresh salad. For taste and beauty, garnish with fresh herbs (mint, basil, or oregano) and edible flowers.
Serves 2
Chokeberry Honey Mustard Garlic Dressing
Simple Ingredients
2 tbsp stone ground mustard
¼ cup organic extra virgin olive oil
Pinch sea salt
1 ½ tsp local honey
1/8 cup frozen chokeberries, mashed with spoon
1-2 garlic cloves, minced
Chokeberry Dressing Mise en Place
Simple Steps
Pour mustard, organic extra virgin olive oil, and sea salt into a small bowl.
Whisk until well combined.
Add honey, chokeberries, and garlic to the bowl.
Whisk until well combined.
Taste, and adjust flavor, as needed for more sweetness or saltiness.
Save to toss with the salad.
Whisk all ingredients until well combined and add more honey, mustard, or oil to suit your taste.
Greens & Berry Salad
Simple Ingredients
2 cups of greens, such as Spinach, Arugula, or Shungiku (Chrysanthemum greens)
3-4 fresh herb stems: Oregano, mint, or basil
¼ cup walnuts
3 dried figs, sliced
¼ cup fresh or frozen berries. Fresh mulberries or blueberries; Frozen wild blueberries, lingonberries, and blackberries.
Garnish: Edible flowers
Greens & Berry Salad Plating Mise en Place
Simple Steps
Place greens and fresh herbs into medium bowl.
Pour dressing over the greens and herbs.
Lightly toss to coat all greens and herbs with the dressing.
Add figs, walnuts, and berries to the greens.
Lightly toss.
Plate and garnish with extra berries and edible flowers.
Enjoy!
Frozen Chokeberry Lemonade Pops
Enjoy Superberry Chokeberry Lemonade Frozen Pops this Spring and Summer. Make your own home-made lemonade, add chokeberry powder, a few berries, a few edible flowers, freeze, and enjoy.
Makes four 3 ounce pops
Simple Ingredients
Chokeberry Lemonade
1 cup coconut water
¼ cup fresh lemon juice
1 apple, sliced
1 tsp chokeberry powder
1 date, rough chopped
Additional date(s), for desired sweetness
Garnish
Edible flowers
¼ cup frozen berries (such as wild blueberries, lingonberries, and sea buckthorn)
All set to make the Chokeberry Lemonade
Chokeberry Lemonade Pop Mise en Place
Simple Steps
Chokeberry Lemonade
Place coconut water, lemon juice, and apple in food processor or blender.
Add date and blend until smooth.
Taste and add lemon juice, apple, or date for desired sweetness.
Add chokeberry power and blend.
Freeze the Pops
Place frozen berries, banana slices, and/or edible flowers into frozen pop molds.
Pour Chokeberry Lemonade into the molds.
Freeze for 6 hours.
Remove from mold.
Chokeberry Frozen Pops ready for plating with Edible Pansies, Blueberries, Lingonberries, and Sea Buckthorn Berries
Enjoy a refreshing spring and summer treat.
Enjoy Chokeberry Lemonade Frozen Pops
A fun outtake video from The List TV Shoot with Segun Oduolowu. Thanks Jacqui Denker for the capture! Love working with both of you!
As a final note, if you are interested in learning about our Sedona Plant-Based Cooking & Self Care Retreat, September 13-16, 2019, you can learn more on the Experience Nutrition website, and if you are interested please let me know and we can chat.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
I love avocados, and often when I buy several at a time I love making Avocado Tartare with the avocados and local Arizona farmers’ produce and fresh herbs. As part of my mindfulness in cooking, I love having fun creativity plating the dishes differently every time I make Avocado Tartare.
I invite you to use the ingredients in the recipe as a guide and then have fun creating your own Avocado Tartare with your local farmers produce.
A few key base ingredients include: a ripe avocado, citrus such as lemon or lime, a few fresh herbs like basil or oregano, a pinch of sea salt to balance the acid of the citrus and fat of the avocado.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
It’s been such a beautiful Spring in Arizona, that this weekend I took time to enjoy self care, soaking in the beauty of our Arizona sky and visiting the Gilbert Farmers’ Market in Gilbert, Arizona, about 15 miles from my home.
In the Phoenix area we have many different farmers markets throughout the Valley of the Sun and it’s fun to explore the different markets. At the Gilbert market I saw a few friends and “walked my talk” by shopping for my produce with intuition. With this way of shopping, we purchase veggies that we get excited about or are attracted to…the colors, the textures, or the beauty.
Enjoy the Community at Farmers Markets.
It was so much fun to chat with some of my friends at the market…
Crooked Sky Farms.Fun to catch up with Farmer Frank, who I first met when I auditioned for Master Chef about 6 years ago. Farmer Frank, long-time farmer with Crooked Sky Farms, has been farming since 1999. Frank has farms in Phoenix and Duncan, Arizona, with different climates and different growing seasons.
Blue Sky Organic Farms. So happy to have the opportunity to meet in person for the first time, one of my plant-based culinary teachers, Don Maloney who is now having fun working with Blue Sky Organic Farms, in Litchfield Park, Arizona. Blue Sky has been farming in Arizona since 1995, and is well-known for their salad mix. Don is now “growing his own.”
Steadfast Organic Farm.I absolutely love the carrots grown by farmer, Erich Schultz of Blue Sky Organic Farms, a two acre bio-intensive farm in Mesa, Arizona. I love Erich’s dedication to always continuing to learn and to share his farming knowledge with other urban farmers.
Genuine Fresche.So happy to see my long-time entrepreneur friend, Marcy Olsen and her Genuine Fresche Food Truck. Fresche offers delicious, healthy Acai Bowls (which I enjoyed for breakfast at the market) and freshly blended smoothies. I love Marcy’s passion for healthy eating!
Farm-to-Table Recipe: Roasted Cauliflower, Romanesco, and Carrots
Simple roasted veggies culinary method to prepare and enjoy fresh local cauliflower and carrots. Roast the veggies with onions, sweet peppers, and garlic for a flavorful side dish.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
I’m very excited to share that this first weekend of Spring 2019, I planted my first “real” edible backyard garden in Phoenix, Arizona. And, I’m happy to share my learning with you.
Honestly, while I feel really confident with guiding people to cook beautiful, tasty farm-to-table plant-based food, I am going out on a limb with sharing my new gardening adventure with you.
When I was a kid, my parents always had a garden and fruit growing in our yard in Dallas, Pennsylvania. I especially remember the asparagus, carrots, cucumbers, and sweet peppers. Plus, we enjoyed all kinds of berries, my favorites being raspberries and strawberries. Today, my 92-year old Dad still gardens in Cocoa Beach, Florida, primarily with his banana and onion crops.
I’ve never grown a ‘real garden’ in Phoenix. Until now.
Melanie’s Personal Goals with the New Edible Garden
Sharing my personals goals with you, which might motivate you to plant your own garden!
Get out of my comfort zone. Do something new, while learning.
Enjoy edible gardening as self care. Time away from the computer. Time out with nature.
Garden-to-Table. Ultimately, enjoy my garden bounty with my culinary creations.
Three Steps to Get Started with an Edible Garden
Since gardening in Arizona is different than the East Coast of the US, I reached out to an expert in the farming and gardening in Phoenix, my friend, Billy Anthony, who is the Garden Operations Manager at The Farm at South Mountain. Billy has been growing at the beautiful The Farm, which is about half-mile from my home for a few years. I admire his passion, knowledge, and hard work ethic and knew that he’d be a talented guide for my small edible garden project.
Step 1: The Elevated Garden.
A few months ago I started researching elevated gardens online and purchased a simple rectangle 22”x 66” wooden garden that is right outside my back patio, on the West side of my home facing the golf course. The first step, was, of course, building the elevated garden. Thanks to Phoenix urban farmer Billy Anthony for assembling it for me and in choosing the right location for the garden, where it will get full sunlight during most of the day.
Step 2: The Right Soil.
Billy guided me to purchase the “right” soil for our Arizona climate. I used two 2cu feet of Kellogg Garden Organics – Organic Plus for the bottom layer of the garden. For the top layer, at Plant Stand, a garden supply store in my neighborhood, purchased two 1.5 cu feet of Fox Farm Ocean Forest Potting Soil, made from earthworm castings and bat guano.
Step 3: What to Plant in the Spring (in Phoenix, Arizona)
In the Arizona desert, right now our local urban farmers are doing their Spring planting, so I took their lead and visited Billy at The Farm at South Mountain to be sure to plant the “correct” veggies, herbs, and edible flowers for this time of year.
Picked up a few Spring goodies from my urban farmer friend Billy Anthony who has been such an inspiration around growing beautiful food.
Herbs: Oregano, Genovese Basil and Amethyst Basil, French Lavender, Flatleaf Italian Parsley
Edible flowers: Viola, Calendula, Snapdragon
Greens: Dandelion
Melon: Sugar Baby Watermelon
Cucumbers: Gherkins
Tomatoes: Blush Tomato
Berry: Pinchuberry
5 Tips on Planting Layout from Phoenix Urban Farmer, Billy Anthony
Since I wanted to get it “right,” Billy gave me a few tips on where to plant the different plants in the garden. A few tips:
Watermelon near the edge of the garden, so it could grow down the side towards the Earth.
Basil plants at the end of the planter, as they will become quite large.
Lavender in the middle surrounded by the edible flowers.
Dandelion greens next to the violas (hope I got that right) to give them a little shade.
Plant larger plants (pichuberry, tomato) in pots to give them room to grow.
Let’s take a closer look at a few of the Plants…
Spring Arizona Garden Day 1: The plants planted into the Elevated Garden, according to the Plan.
And, pausing to enjoy our Arizona sunset with the new Spring Garden. Self care!
Top 5 Basic Edible Gardening Tips from Phoenix urban farmer, Billy Anthony
As a final thought in today’s new Phoenix Backyard Gardening Blog, simple advise from Billy to me, to you…
The right soil.
The right plants at the right time.
Sunshine.
Water.
And, I’ll add, have fun!
My final reflection on Day 1 of my Spring 2019 garden.
Enjoyed the process of learning the steps and planning to plant my little garden.
Loved being outside in my backyard, with a purpose, and enjoying the self care sunset with my new garden.
Felt a sense of new accomplishment.
I’ll keep you posted as my gardening adventure evolves.
I’ll be using the #ediblegardentotable so we can easily find the edible garden progress.
If you are in the Phoenix area and would like to meet Billy Anthony, we are co-hosting a Spring Farm-to-Table Cooking Class at The Farm at South Mountain, April 7, 2019, 11am-1pm.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Each week I have the incredible opportunity to intuitively create recipes with the beautiful food so passionately grown by urban farmer Billy Anthony in the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.
This week I decided to experiment with hummus and the Soil & Seed Garden’s Chrysanthemum Greens and Onion Dill, enjoyed with Roasted Diplomat Broccoli and Radishes.
Let’s take a look at the Winter CSA in March 2019
The Farm at South Mountain Soil & Seed Garden CSA, March 2019
Especially inspired by the Chrysanthemum Greens and Onion Chives
Green & Red inspiration for this week’s intuitive dish.
Winter Farm-to-Table Hummus and Roasted Veggies Recipe
GREEN HUMMUS RECIPE
Simple Ingredients
2 cups cooked chickpeas (garbanzo beans)
⅓ cup chickpea water
3 tbsp tahini (sesame seed paste or sesame seeds)
2 tbsp fresh grapefruit juice (or lemon juice)
3-4 stems Shungiki (Chrysanthemum Greens)
8-10 Onion Chives
Pinch sea salt
2 tbsp organic extra virgin olive oil
Green Hummus Mise en Place
Simple Steps
Place all ingredients (except olive oil, greens, and chives) into high-speed blender (such as Vitamix) or food processor.
Blend until smooth.
Add in the greens and chives, and blend.
Adding the Chrysanthemum Greens and Onion Dill to the base hummus.
With food processor running, stream in olive oil.
After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.
ROASTED DIPLOMAT BROCCOLI & RADISHES RECIPE
Simple Ingredients from the Soil & Seed Garden
10-12 radishes, sliced
3-4 Diplomat Broccoli stalks, sliced
The Farm at South Mountain Soil & Seed Garden: Diplomat Broccoli. Radishes.
Other Simple Ingredients
2 tbsp organic extra virgin olive oil
1/2 tsp sea salt
Simple Steps
Pre-heat oven to 425 degrees F.
Slice veggies into bite-sized pieces.
In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
Lightly toss veggies in olive oil with a pinch of sea salt.
Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
Mindfully place radishes and broccoli on parchment-lined flat sheet pan.
Roast for 12 minutes.
Flip veggies.
Roast for another 12 minutes.
Plate veggies with the hummus.
Mise en place for the Hummus. Broccoli. Radishes.
Mise en place (all ingredients in place) for the Green Hummus. Broccoli. Radishes.
The plating of the hummus…
Enjoy Green Hummus with Roasted Broccoli and Radishes for Snacktime.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
I was so excited to intuitively create this farm-to-table recipe with the POM BOX with the Pomegranate Café in Ahwatukee and Rhibafarms in San Tan Valley, Arizona.
This recipe is inspired by the range of roots and the fennel in the POM Rhibafarms Box. Veggie Bowls are popular and we can prepare a really quick veggie bowl with a simple roasting technique where we cook all veggies in a pan or two. Cook a whole grain and make your own tasty Veggie Bowl.
Let’s take a look at the POM Rhibafarms Box…
The beauty of the POM Rhibafarms Box
Closer look at the POM Rhibafarms Box
POM Rhibafarms Quick Roasted Veggie Bowl
INGREDIENTS from the POM RHIBAFARMS BOX
Rhibafarms: Carrots, rainbow radishes, broccoli, fennel, green onions, red beets
Pomegranate Café: Flaxseed Crackers
QUICK ROASTED VEGGIES
Simple Ingredients
2 red beets
1 fennel bulb
5-7 yellow carrots
3-5 green onions
5-7 broccoli florets
5-7 mini-peppers
1 purple sweet potato
1 tsp sea salt
3 tbsp dried spices: Your choice: Mediterranean Blend, Southwest Blend
Simple Steps
Pre-heat oven to 425 degrees F.
Slice all veggies into bite-sized pieces.
Place veggies into baking pan.
Place purple veggies (sweet potato, beet) into baking pan.
Place all other veggies into separate pan.
Drizzle both pans of veggies with olive oil, spices, and sea salt.
Roast for 15 minutes.
Mix veggies.
Roast for another 12 minutes.
Use veggies in veggie bowl.
Fennel Almond Brown Rice
Simple Ingredients
1 cup brown rice
2-3 fennel bulb slices
1/3 cup almonds, sliced
2 cups water
Fennel Almond Brown Rice
Simple Steps
Pour all ingredients into medium pot.
Bring to a boil.
Lower to simmer.
Cook covered for 15-20 minutes, until all liquid has been absorbed.
Fennel Almond Brown Rice ready for the Veggie Bowl.
Plating: Create your Veggie Bowl
One-by-one place brown rice and veggies into bowl.
Garnish with the Pomegranate Café Flaxseed Crackers.
POM Rhibafarms Veggie Bowl
A fun video of the creation of the POM Rhibafarms Box Veggie Bowl.
A few more recipes created with the POM Rhibafarms BOX:
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.
Natural Awakenings Arizona, January 2019
Natural Awakenings Arizona, January 2019. Start the New Year Off Right
PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES
I’m honored have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.
Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
More to come in the Summer Reading Program: June & July 2019.
SPRING COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA
HUMANA:March 27, 2019, April 24, 2019, May 29, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo, Humana Mesa. March topic: Plant-Protein.
PHOENIX MARKET:April 13, May 11, 2019, 10:00-11:00am: Kids Cook at the Downtown Phoenix Public Market. Melanie shops the market and then shares beautiful ways to enjoy food with the kids.
GRANDFAMILIES PLACE: March 18, April 29, May 30, 2019, 4:30-5:30pm, Grandfamilies Place, Gregory’s Fresh Market. Kids learn how to prepare simple healthy dishes, then plate and serve to their grandparents.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Each week I have the incredible opportunity to intuitively create recipes with the beautiful food so passionately grown by urban farmer Billy Anthony in the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.
Spring Farm-to-Table Flatbread
The beauty of the Soil & Seed Garden greens and “purple greens” were the inspiration for my weekly flatbread.
Let’s take a look at the Spring CSA
The Farm at South Mountain: CSA March 2019
SPRING FLATBREAD RECIPE STEPS
To prepare your Spring Farm-to-Table Flatbread, follow the following recipes to create a flatbread with your local seasonal ingredients. Please share your flatbread creations with us on www.facebook.com/NewViewHealthyEating or tag @nutritionauthor on Instagram.
Roasted Veggies: Choose a few seasonal veggies, such as cauliflower, radishes, and tomatoes.
Sauteed Greens & Purples: Choose a few of your favorites, such as arugula, spinach, or shungiku (chrysanthemum).
Cashew Cream: Quick Plant-based sauce created with raw cashews.
Quick Yeast-Free Flatbread: Quick flatbread that takes less time that yeast flatbread.
Creation Video: Layering of veggies onto the flatbread.
Final Flatbread: A look at the cooked flatbread with sauteed greens.
ROASTED VEGGIES RECIPE
Simple Ingredients from the Soil & Seed Garden
10-12 radishes, sliced
1 small head, cauliflower, sliced
Other Simple Ingredients
2-3 small tomatoes, sliced
3-4 mini sweet peppers
2-3 garlic cloves, minced
2-3 tbsp organic extra virgin olive oil
1 tsp sea salt
Ingredients Set for the Spring Flatbread and Sauteed Greens & Purples
Simple Steps
Pre-heat oven to 425 degrees F.
Slice veggies into bite-sized pieces.
Mise en Place: Roasted Veggies
In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
Add olive oil and a pinch of salt to veggies prior to roasting.
Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
Place veggies on parchment-lined flat sheet, with veggies not touching.
Roast for 12 minutes.
Flip veggies.
Roast for another 12 minutes.
Use veggies as flatbread toppings.
Roasted veggies are ready for the Spring flatbread.
SAUTEED GREENS AND PURPLES
Simple Ingredients from Soil & Seed Garden
2 cups of 3-4 greens from Soil & Seed Garden, such as Shungiku, Minutina, Purple Orach, Red Spinach
3-4 leaves, lemon verbena
1 tsp organic extra virgin olive oil
2-3 tbsp fresh grapefruit juice
Pinch sea salt
Mise en place for sauteed greens: Red Spinach, Purple Orach, Shungiku (Chrysanthemum), Minutina.
Simple Steps
Pre-heat medium sauté pan on medium.
Add olive oil to pan.
Add to pan, green colored greens, lemon verbena, pinch sea salt, and 1 tbsp grapefruit juice.
Lightly toss the greens to cook for 2 minutes.
Remove greens from pan.
Follow same cooking steps for the purple greens.
Saute greens lightly and quickly with squeeze of fresh grapefruit juice and a pinch of sea salt.
Greens & Purples Sauteed for the Flatbread
The beauty of the greens and purples.
CASHEW CREAM
Simple Ingredients
1 cup raw cashews, soaked in water 2-4 hours
3 tbsp nutritional yeast
1 tbsp fresh lemon juice
Pinch sea salt
¼ cup water, adjust for desired creaminess.
Simple Steps
Pour all ingredients into a blender.
Blend to desired smoothness.
EXPERIENCE NUTRITIONTM Yeast-Free Quick Flatbread
Simple Ingredients
1 ¼ cups sprouted spelt flour
1 ½ tsp baking powder
¼ tsp sea salt
1 ½ tbsp organic extra virgin olive oil (dough)
½ cup water
1 tbsp organic extra virgin olive oil (spread on dough prior to baking)
Mise en place set for the Yeast-free Quick Flatbread.
Simple Steps
Place pizza stone into oven. Pre-heat oven to 390 degrees F. Pre-bake the stone for about 5 minutes.
In large glass bowl, with a fork mix dry ingredients: flour, baking powder, salt.
Mix the sprouted spelt flour, baking power, and salt. Then add olive oil and water.
Add 3/8 cup water and oil until dough forms a ball. Add additional water, as needed.
Knead on a lightly floured surface for 3-4 minutes.
Kneed the dough 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.
Roll out the flatbread 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.
Spread cashew cream on the top of the flatbread.
Add veggies to the top of the flatbread.
Cook for about 8 minutes.
Garnish with edible flowers.
Enjoy!
Mise en Place Spring Farm-to-Table Flatbread
Mise en place to prepare the Spring Flatbread.
Enjoy the Step-by-Step Video of Layering the ingredients on the flatbread.
Let’s take a look a the beautiful, tasty, local Arizona flatbread.
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.
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.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Each week I have the incredible opportunity to intuitively create recipes with the beautiful food so passionately grown by urban farmer Billy Anthony in the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.
During the last few weeks, Billy has been growing and we’ve been enjoying so many different greens. What I love about the greens is that they are so beautiful with so many various shapes, sizes, textures, and colors. And, they offer different flavors. Some more mild. Some very spicy. Plus, we can enjoy greens raw in salads and beverages, lightly sautéed in a side dish, and even as dehydrated chips. Think kale chips.
Oh my…the wide variety of greens grown at The Farm’s Soil & Seed Garden this 2019 Fall / Winter Season.
Borage greens
Broccoli greens
Cauliflower greens
Collard greens
Hon tsai tai
Kale
Minutina
Mizuna
Mustard Greens
Rainbow Chard
Red Pac Choy
Roquette Arugula
Shungiku (chrysanthemum)
Spigarello
Tatsoi
Let’s take a look at Soil & Seed Garden. Always beautiful. And, one of my favorite places to pause and enjoy nature…right in my neighborhood.
And, the beauty of edible flowers…
Broccoli Kale Orange Green Drink Recipe
This week I decided to try something different with the greens. A Green Drink, featuring the kale, sprouting broccoli, and fresh mint grown at the Soil & Seed Garden by urban gardener Billy Anthony.
SIMPLE INGREDIENTS
From the Soil & Seed Garden
1 cup kale leaves
1 cup sprouting broccoli
2 small oranges, peeled
3 sprigs fresh mint
Other Ingredients
2 cups coconut water
1 banana, cut and frozen
SIMPLE STEPS
Place kale, broccoli, and coconut water into high speed blender and blend for about a minute.
Add oranges and mint. Blend for a minute.
Add bananas and blend another minute.
Enjoy as a refreshing breakfast or snack.
Garnish with a few sprigs of broccoli, mint, and edible flowers…Enjoy!
Purchase Melanie Albert’s award-winning cookbook,“A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA
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.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
POM Rhibafarms Make Your Own Veggie Tacos
I was so excited to intuitively create this week’s recipe with the POM BOX with the Pomegranate Café in Ahwatukee and Rhibafarms in San Tan Valley, Arizona.
Let’s take a look at the POM Rhibafarms Box…
This week’s recipe is inspired by the Pomegrante Café’s Guacamole, Enchilada Sauce, and Corn Tortilla. Of course, tacos, with the beautiful Rhibafarms grown broccoli, red cabbage, carrots, and radishes. Mix and match tacos with flavorful roasted and crunchy raw veggies.
INGREDIENTS from the POM RHIBAFARMS BOX
Pomegranate Café: Guacamole, Enchilada Red Sauce, Corn Tortillas
Rhibafarms: Broccoli, Red Cabbage, Mookum Carrots, Icicle Radishes.
ROASTED VEGGIES with Chili Spices
Simple Ingredients
3-4 broccoli stems, sliced
5 carrots, sliced
5 radishes, sliced
¼ red cabbage, 1” slices
7 mini-sweet peppers, sliced
2-3 tbsp organic extra virgin olive oil
1 tsp sea salt
3 tbsp chili spices: Your choice: Ancho chili, Smoked paprika, ground cumin, oregano, ground Rhibafarms’chilis, oregano
Simple Steps
Pre-heat oven to 425 degrees F.
Slice broccoli, carrots, and radishes into bite-sized pieces.
Grind and mix your choice of chili spices in a small bowl.
In a bowl, gently coat each veggie with olive oil, mixed spices, & a pinch of sea salt.
Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
Roast for 8 minutes.
Flip veggies.
Roast for another 8 minutes.
Use veggies as taco toppings.
PUMPKIN SEED CREAM
Simple Ingredients
1 cup raw pumpkin seeds soaked in water overnight
2 tbsp nutritional yeast
1 tbsp fresh lemon juice
Pinch sea salt
¼ cup water, adjust for desired creaminess.
Simple Steps
Pour all ingredients into a blender. Blend until smooth.
One by one, heat corn tortilla in pan, turning to cook and crisp on both sides.
Plating: Create your Tacos
Plate with corn tortilla on flat surface.
Spoon sauce and pumpkin seed cream onto the top of the taco.
Add roasted veggies, guacamole, and pumpkin seed cream.
Garnish with the raw veggies.
Building the Tacos…
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The Amazing Tacos!
Seriously, I think these are my favorite tacos ever. Made with so much love and passion. Passionate Farmer Mark Rhine, Healthy Restaurant Pioneer Cassie Tolman, and Award-Winning Cookbook Author Melanie Albert. What a fun collaboration!
A few more recipes created with the POM Rhibafarms BOX:
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.
Natural Awakenings Arizona, January 2019
Natural Awakenings Arizona, January 2019. Start the New Year Off Right
PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES
I’m honored have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.
Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
More to come in the Summer Reading Program: June & July 2019.
WINTER COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA
February 18, 2019, 4:30-5:30pm: Grandfamilies Place, Gregory’s Fresh Market. Kids learn to mandoline & marinate veggies and build their own salads.
February 27, 2019, 12:30-1:30: Monthly Healthy Cooking Demo, Humana Mesa. Melanie’s favorite “Healthy Plate”
March 2, 2019, 10-11am: National Nutrition Month at the Downtown Phoenix Public Market
March 19, 2019, 5:00-6:30pm: Litchfield Public Library, Mediterranean Plant-Based Appetizers
March 27, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
So honored and excited to create quick, simple, delicious, farm-to-table dishes from the weekly Winter POM Rhibafarms Box with the healthy-eating, vegetarian, vegan Pomegranate Café in Ahwatukee, Arizona and the incredible Rhibafarms and Mark Rhine in San Tan Valley, Arizona.
Let’s take a look at my favorite beauties in the POM Box…
POM Rhibafarms Box. Arizona Winter 2019
Mark Rhine, owner of Rhibafarms dried last Fall’s beautiful chili peppers for us over the last year. What a variety. Big Jim’s, Jalapeno, Habanero, Cayenne, Sweet Bell.
This week’s recipe is based on intuitively cooking almost all of my favorites in the POM Rhibafarms BOX. It started with being excited with my first fresh thyme of the year, plus the beauty of the dried peppers. You’ll see that I first created a pilaf and extended the meal to a fresh simple salad.
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.
Natural Awakenings Arizona, January 2019
Natural Awakenings Arizona, January 2019. Start the New Year Off Right
PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES
I’m honored have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.
Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
More to come in the Summer Reading Program: June & July 2019.
WINTER COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA
February 18, 2019, 4:30-5:30pm: Grandfamilies Place, Gregory’s Fresh Market. Kids learn to mandoline & marinate veggies and build their own salads.
February 27, 2019, 12:30-1:30: Monthly Healthy Cooking Demo, Humana Mesa. Melanie’s favorite “Healthy Plate”
March 2, 2019, 10-11am: National Nutrition Month at the Downtown Phoenix Public Market
March 19, 2019, 5:00-6:30pm: Litchfield Public Library, Mediterranean Plant-Based Appetizers
March 27, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo
HOLD THE DATE: September 13-16, 2019: Plant-based Cooking Retreat in Sedona!
During the retreat in beautiful Sedona, Arizona, you’ll be learning and practicing simple plant-based culinary skills for Breakfast, Lunch, and Dinner. We’ll also enjoy Sedona hiking, yoga, massage, and special Sedona experiences. Please send me a note, Mel@MelanieAlbert.com, and I’ll keep you posted on the details.
View food differently with mindful cooking and eating.
Enjoy urban farm-to-table cooking experience.
Experience self-care with hiking and yoga.
Take home retreat experiences to be healthier & make positive long-term lifestyle changes.
During our Sedona Plant-Based Cooking Fall 2019 Retreat, you’ll experience several days of hands-on, simple plant-based cooking with organic food, mindfulness in the kitchen and eating. We’ll enjoy a farm-to-table cooking experience at a local urban farm. You’ll experience self-care with hiking and yoga in the beauty of Sedona.
In the memorable life-changing retreat, our intention is for you to enjoy the cooking and self-care experiences during the retreat and then most importantly take home the experiences and plant-based cooking learning from the retreat to make positive lifestyle changes in your lives.
Learn Simple Ways to Cook Healthy Plant-Based Organic Food
During the Sedona retreat, our key focus is simple, beautiful, healthy plant-based cooking. We’ll enjoy cooking and eating beautiful, fresh, delicious farm-to-table plant-based meals. Alongside award-winning cookbook author, Melanie Albert from Phoenix, Arizona, you’ll learn simple culinary skills for breakfast, lunch, and dinner.
With interactive, hands-on cooking with local Arizona farmers organic produce, you’ll learn simple plant-based culinary techniques. We’ll focus on learning the cooking methods and guiding you to be intuitive with your cooking so you will be able to cook intuitively at home with seasonal produce grown by your local farmers.
All of the cooking is based on the anti-inflammatory way of eating, Mediterranean way of eating, and inspired by the Blue Zones, where people live the longest and healthiest lives. Learn during the retreat and feel confident to prepare the foods when you return home.
Award-Winning Cookbook Author, Melanie Albert at the Sedona Retreat House
Key Plant-Based Foods
During the retreat, you’ll learn simple plant-based culinary methods to cook key healthy plant-based foods. Our organic retreat meals feature as much local Arizona farmers food, as possible.
Roots & Greens
Whole Grains
Beans
Nuts & Seeds
Superfoods
Plant-Based Culinary Techniques
During all of the meals, you’ll learn a variety of cooking techniques to use when you return home. The culinary techniques during the retreat:
Proper steps to sauté veggies with flavor layering.
Steps to roast veggies for crispiness on the outside and a soft inside.
The process to cook flavorful veggie soups.
Simple steps to prepare whole grains perfectly every time.
Steps to create a 3-ingredient salad dressing.
Ways to create beautiful raw salads with what your local farmers are growing in season.
Steps to make raw dehydrated crackers.
Techniques to create simple raw sauces.
Plant-based dessert techniques with nuts, fruit, raw cacao, and superfoods.
Organic, Local Arizona Farmers Produce
RETREAT HIGHLIGHTS: Sedona Plant-Based Cooking Retreat with Award-Winning Cookbook Author, Melanie Albert
Sedona Eco-Retreat House: 3-Days and 3-nights at eco-retreat house in the beauty of Sedona, Arizona.
Noon-3:00pm Drive from Sedona to Phoenix for flights
ADD-ON TO RETREAT: ANTELOPE CANYON EXCURSION
Monday, September 16, 2019
6:00-7:00am Early Breakfast at Retreat House
7:00-8:00am Drive to Flagstaff
8:30-5:00pm Drive and Tour Antelope Canyon
5:30-7:30pm Dinner in Flagstaff
7:30pm+ Hotel in Flagstaff
Tuesday, September 17, 2019
8:00am-1:00pm Drive to Phoenix
To learn more about the retreat and to chat with retreat host, Melanie Albert, please fill out the form, or give me a call at 602.615.2486 or e-mail: Mel@MelanieAlbert.com
I look forward to connecting for both of us to get to know each other and to answer any questions about the retreat. — Melanie
ABOUT OUR LIGHT HOUSE Retreat House
Eco-Home. We are thrilled to hold our retreat at the Light House in Sedona, a truly eco-home with a collection of indoor and outdoor spaces created with a complimentary merging of Indonesian, Japanese, Moroccan and East Indian cultures. The Light House offers a full natural sensory environment with comforting courtyards, peaceful meditation gardens, hanging lounges, tranquil pools, and restful waterfalls.
Sedona Eco-Home Retreat House
Feng Shui.The Light House incorporates the principles of Feng Shui to create an environment that is energetically aligned promoting harmony, serenity, creativity, and vitality. An impressive cleansing crystal is strategically placed in the center of the house to ensure a healthy environment and numerous Feng Shui essentials are found throughout this landmark home. The Light House is the perfect environment to relax, reduce stress, and rejuvenate.
Welcome to our Retreat House
Salt-water Pool. Light House features a beautiful salt-water pool and Jacuzzi to unwind.
Retreat House Beautiful Salt Water Pool
Sedona Beauty. The natural outdoor beauty of Sedona is just out the back door with the beautiful Oak Creek and a glimpse of Cathedral Rock.
Our Retreat Home View of Cathedral Rock
Our Retreat Bedrooms
The Light House Retreat features 6 unique bedrooms, with a variety of beds and accommodates couples or singles. We welcome a group of friends or couples to attend the retreat
ONE: Downstairs Master with King and sitting room. Unique custom ‘pebble’ master bathtub and large glass steam shower.
TWO: Downstairs Off-Master with Queen. Private bedroom off Master. Shares master bathroom with ‘pebble’ bathtub and large glass steam shower.
Downstairs Master. King.
Master Bathroom
Downstairs Queen, off Master.
THREE: Downstairs Asia Room with King.Outdoor hallway to room with lounging sofa, desk and glass window views.
FOUR: Downstairs Bali Room with 2 Queens.Screen door access to outside lounging and garden areas.
FIVE: Upstairs Private King. Private outdoor patio with view of pool and Cathedral Rock. Shares bathroom with Sunrise Room.
SIX: Sunrise Room Upstairs Loft with Queen and Double. Fun loft. Shares bathroom with Private King.
ABOUT SEDONA
Beautiful, magical Sedona is a true oasis, a paradise in the middle of the northern Arizona desert. In Sedona, enjoy canyons, green forest, azure skies, and the dramatic red rock formations that glow in brilliant orange and red when illuminated by the rising or setting sun. Sedona offers adventures including red rock jeep tours, hiking, Slide Rock, and Oak Creek Canyon, as well spiritual healing, psychic readings, and energy vortexes. Sedona will have your senses buzzing for days! Sedona offers a unique, one-of-a- kind culture and is an experience of a lifetime.
To learn more about the retreat and to chat with retreat host, Melanie Albert, please fill out the form, or give me a call at 602.615.2486 or e-mail: Mel@MelanieAlbert.com
I look forward to connecting for both of us to get to know each other and to answer any questions about the retreat. — Melanie
Top 11 Reasons to Go on a Plant-Based Cooking Retreat
During our Sedona Plant-Based Cooking Fall 2019 Retreat, you’ll experience several days of hands-on, simple plant-based cooking, mindfulness in the kitchen and eating. We’ll enjoy a farm-to-table cooking experience at a local urban farm. You’ll experience self-care with hiking and yoga in the beauty of Sedona.
In the memorable life-changing retreat, our intention is for you to enjoy the cooking and self-care experiences during the retreat and then most importantly take home the experiences and plant-based cooking learning from the retreat to make positive lifestyle changes in your lives.
LEARN TO COOK SIMPLE, BEAUTIFUL PLANT-BASED MEALS
Have fun with hands-on interactive cooking with Plant-Based Breakfast, Lunch, and Dinner. With hands-on interactive cooking you’ll learn culinary techniques to prepare a variety of plant-based breakfasts, lunches, and dinners.
ONE: Learn How to Prepare Simple Delicious Healthy Breakfasts
Learn the basic culinary techniques to prepare plant-based breakfast options and when you return home intuitively create your own breakfasts with your favorite whole grains, nuts, seeds, and fruit.
Whole Grains (gluten-free)
Quick, easy, and tasty nut and seed milk
Superfood Smoothies
Chocolate Chia Seed Pudding
TWO: Learn to Cook a Variety of Plant-Based Lunches
For lunch, our focus is preparing beautiful, tasty raw salads, raw taco, and cold soup.
Raw Massaged Kale Salad with fruit, berries, nuts, and seeds. 3-ingredient salad dressing.
Avocado Tartare with fresh veggies
Raw Almond Walnut Taco with Quick Pickled Veggies
Cold Veggie Soup
Raw Dehydrated Crackers
THREE: Learn how to prepare tasty, healthy plant-based Appetizers, Meals, and Dessert for Plant-Based Dinners
For dinner, we’ll cook complete plant-based meals with delicious Mediterranean appetizers, Veggie Main Dishes, and beautiful, tasty desserts.
Mediterranean Appetizers
Hummus, Hempseed Tabouli, Olive Tapenade
Meals
Veggie Sautés (Roots & Greens)
Roasted Veggie Flatbread
Turmeric Lentil Soup
Veggie Brown Rice Pilaf
Raw Deconstructed Lasagna
Deconstructed Lasagna
Desserts
Raw Superfood Pie
Raw Cacao Berry Pie
Aromatic Apple Crisp
Raw Cacao Berry Pie
FOUR: Farm-to-Table Plant-Based Cooking Class at an Arizona Organic Farm
Enjoy a true farm-to-table experience. Tour a local organic farm with an Arizona urban farmer. Have fun cooking your dinner right at the farm with just-harvested produce from the farm and local farmers markets. Enjoy your culinary creations in the beauty of the farm.
Melanie Albert, Founder & CEO Experience Nutrition. Getting set for a farm-to-table cooking experience.
FIVE: Enjoy an afternoon Snack at a Local Sedona Plant-Based Restaurant
After hiking in Sedona, we’ll stop by a popular organic vegetarian Sedona restaurant to enjoy their delicious plant-based creations and chocolate treats.
MINDFUL COOKING & EATING
SIX: Practice Mindfulness while Cooking, Plating, and Eating
During the retreat, we’ll focus on mindfulness and being present throughout the cooking process. We’ll practice mindfulness while cooking our meals, beautifully plating our food, and enjoying our meals together.
Mindful Cooking. During the retreat, we will focus on mindfulness and being present while cooking, as part of the cooking process and a form of self-care. We will:
Mindfully choose the ingredients (beautiful veggies) and herbs and spices for our dishes.
Mindfully chop our food. (Learn basic knife skills).
Enjoy the beauty, the colors, the textures, the shapes, and the aromatherapy of our food.
Mindfully set up our mise en place. That is, get all of our ingredients in place before we start cooking for mindfulness and organization.
Learn to plate your foods beautifully. Since we eat with our eyes first, you will learn skills to plate foods beautifully. You’ll learn fundamental principles in the art of plating. You’ll have the opportunity to practice plating skills every time we cook and begin to develop your own plating style. We’ll use edible garnishes, herbs, and flowers in our plating to elevate the eye-appeal of our meals.
Mindful Eating. We’ll mindfully enjoy our meals in the beautiful Sedona environment with our retreat community. We’ll enjoy meals in the beauty of the retreat house and in the beauty of the Sedona Red Rocks. We’ll pause, slow down, and really enjoy the beauty and flavors of the food we prepare.
SELF CARE IN THE MAGIC OF SEDONA
SEVEN: Take time for your own self-care, relaxing in the beauty of the retreat house. Get away from day-to-day life. Retreats are the perfect place to really take time for you. Away from work, responsibilities, and technology. During your Sedona retreat, unplug and allow yourself to settle into quiet, to relax, recharge and reflect.
Relax at our Retreat House
EIGHT: Enjoy hiking and nature in beautiful, magical Sedona, Arizona. In Sedona, we can immerse ourselves in nature by hiking with the grounding red rock and expansive big sky environment which provides the perfect place to exercise and unwind. In Sedona, we’ll hike in the Vortex energy, breath in the fresh air, and enjoy the magnificent sunsets.
Cathedral Rock: Melanie Albert’s very favorite spot in Sedona.
Hike at the Sedona Airport Vortex
NINE: Practice yoga on the Sedona Rocks and our private yoga studio at the retreat house. Participate in a yoga class or practice on your own for self-care, quiet, and meditation during the retreat.
Retreat House Private Yoga Studio
Enjoy One-of-A Kind Sedona Experiences
TEN: Enjoy Memorable One-of-A-Kind Sedona Experiences. Only in Sedona experiences. During the retreat, you’ll experience the Sedona magic with Spiritual Reading, and a private Kiva Ceremony.
ELEVEN: Visit Magnificent Antelope Canyon.As a special add-on to the retreat, visit one of the most magnificent spots in Arizona on our adventure day to the Antelope Canyon, one of the most beautiful, mesmerizing, photographic locations in the world. A photographer’s dream, the canyon is known for its wave-like structure and the light beams that shine directly down into the openings of the canyon, creating a supernatural appearance.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
In awe of another week of beautiful, vibrant veggies in the Winter POM Rhibafarms Box with Pomegranate Café in Ahwatukee, Arizona and grown by Rhibafarms in San Tan Valley, Arizona. I am so honored to create beautiful, tasty dishes with the food from the CSA each week. It’s fun to receive seasonal food grown by our local farmers, and to intuitively create dishes with food we have not previously cooked, while also experimenting with various culinary techniques.
For those of you who are supporting your local farms CSAs (Community Supported Agriculture), I invite you to have fun experimenting with the different foods your farmers are growing. Try the new veggies and new culinary methods.
In this week’s Broccoli Cauliflower Fig Salad we focus on the simple culinary technique of steaming veggies in a bamboo steamer and making a simple 3-ingredient salad dressing.
Love and heart…at the Pomegrante Cafe, this Valentine’s Week…so much love and heart at this amazing vegetarian/vegan healthy restaurant.
Rhibafarms Broccoli Cauliflower Fig Salad Recipe
The beauty of Rhibafarms broccoli and cauliflower inspired this very simple refreshing, beautiful salad. Steamed broccoli and cauliflower, dressed with a simple lemon dressing with parsley, almonds, and dried figs.
INGREDIENTS from the POM BOX
Broccoli
Purple Cauliflower
Purple Cabbage Leaf
STEAM BROCCOLI & CAULIFLOWER
Simple Ingredients
2 cups broccoli florets, sliced
2 cups cauliflower florets, sliced
Simple Steps
Slice broccoli and cauliflower.
Place broccoli and cauliflower in bamboo steamer.
Bring several inches of water to boil in large soup pot.
Once the water is boiling, place bamboo steamer on top of the pot.
Steam for about 8-10 minutes.
Check broccoli and cauliflower with fork to desired tenderness.
Lemon Finishing Dressing
Simple Ingredients
1 lemon, juiced (approximately 1/4 cup)
Twice as much olive oil as lemon, approximately ½ cup
Pinch sea salt
Simple Steps
Squeeze lemon juice into small Mason jar.
Pour in twice as much olive oil.
Shake.
Taste to test for desired oil / lemon ratio.
Add additional oil or lemon, as needed.
Add pinch of salt to jar.
Shake.
Broccoli Cauliflower Fig Salad
Simple Ingredients
Mise en Place: Broccoli Cauliflower Fig Salad
2 cups steamed broccoli florets
2 cups steamed cauliflower florets
½ cup Lemon Finishing Dressing
1 cup fresh parsley, rough chopped
¼ cup raw almonds, rough chopped
5 dried Mission figs, sliced
1 purple cabbage leaf
3-5 edible flowers
Simple Steps
Place broccoli into a small bowl, drizzle dressing onto broccoli, and lightly toss.
Place cauliflower into a small bowl, drizzle dressing onto cauliflower, and lightly toss.
Lightly coat broccoli with Lemon Finishing Dressing
Place parsley, figs, and almonds into a bowl. Drizzle dressing onto the ingredients. Lightly toss.
Place all ingredients into a bowl and lightly toss.
Plate all ingredients on purple cabbage leaf.
Garnish with edible flowers.
Enjoy.
Broccoli Cauliflower Fig Salad
Love to cook? Check out other POM Farm Box recipes created with the beautiful Rhibafarms produce and Pomegranate Cafe goodies.
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.
Natural Awakenings Arizona, January 2019
Natural Awakenings Arizona, January 2019. Start the New Year Off Right
PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES
I’m honored have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.
Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
More to come in the Summer Reading Program: June & July 2019.
WINTER COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA
February 18, 2019, 4:30-5:30pm: Grandfamilies Place, Gregory’s Fresh Market. Kids learn to mandoline & marinate veggies and build their own salads.
February 27, 2019, 12:30-1:30: Monthly Healthy Cooking Demo, Humana Mesa. Melanie’s favorite “Healthy Plate”
March 2, 2019, 10-11am: National Nutrition Month at the Downtown Phoenix Public Market
March 19, 2019, 5:00-6:30pm: Litchfield Public Library, Mediterranean Plant-Based Appetizers
March 27, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo
HOLD THE DATE: September 13-16, 2019: Plant-based Cooking Retreat in Sedona!
During the retreat in beautiful Sedona, Arizona, you’ll be learning and practicing simple plant-based culinary skills for Breakfast, Lunch, and Dinner. We’ll also enjoy Sedona hiking, yoga, massage, and special Sedona experiences. Please send me a note, Mel@MelanieAlbert.com, and I’ll keep you posted on the details.
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Each week I have the incredible opportunity to enjoy the beautiful food grown by urban farmer Billy Anthony at The Farm at South Mountain in Phoenix, Arizona, and to create delicious dishes with Soil & Seed Garden CSA (Community Supported Agriculture).
Twelve years ago when I was studying at the Institute for Integrative Nutrition in New York, I can honestly say that I did not cook, or even eat greens, like kale, arugula, or collards. Today, I eat them a few times a week and prepare them different ways. Sometimes raw and sometimes cooked. Hope you enjoy this new greens creation, inspired by the Shungiku (chrysanthemum greens) and fresh cilantro.
Let’s take a look at the beauty of The Farm at South Mountain this Winter week in Phoenix, Arizona.
Poppies at The Farm at South Mountain…breathe in the beauty.
Now, let’s take a look at The Farm’s Winter CSA (Community Supported Agriculture).
Winter CSA Soil & Seed Garden at The Farm at South Mountain, Phoenix, Arizona. So many amazing greens.
Fragrant Winter Greens Gremolata Recipe
In awe of the beauty and aromatherapy of the greens and cilantro grown by urban farmer Billy Anthony at the Soil & Seed Garden. With a fresh ruby grapefruit dressing, unique gremolata is a perfect accent to roasted veggies.
Greens all set for the Fragrant Gremolata: Chrysanthemum, Minutina, Spigarella, Arugula, Cilantro.
SIMPLE INGREDIENTS
From the Soil & Seed Garden
3-4 stems Shungiku (chrysanthemum greens)
3-4 stems Minutina
3-4 stems Spigarello Greens
3-4 stems Roquette Arugula
Small bunch fresh cilantro
½ Ruby Grapefruit, juiced (about 1/8 cup) and zested
Other Ingredients
½ Lemon, juiced (about 1/8 cup) and zested
½ cup organic extra virgin olive oil
¼ cup pecans
2-3 garlic cloves
Pinch sea salt
SIMPLE STEPS
Rough chop all of the greens into bite-sized pieces.
Ruby Grapefruit Dressing
Zest ruby grapefruit & lemon.
Squeeze grapefruit and lemon juice into 8 oz Mason jar. Approximately ¼ cup of juice.
Add twice as much olive oil as the citrus juice. Approximately ½ cup.
Shake jar.
Taste and adjust. Add more olive oil, grapefruit or lemon juice for your taste preference.
Add pinch of sea salt. Shake.
Gremolata
Place all ingredients into a medium bowl.
Add dressing.
Gently toss.
Gremolata Mise en Place.
Gremolata ready to toss.
Serve with roasted local veggies, such as broccoli, cauliflower, cabbage, carrots, beets, and sweet potatoes.
Local Arizona roasted veggies to enjoy with the Fragrant Gremolata.
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.
Natural Awakenings Arizona, January 2019
Natural Awakenings Arizona, January 2019. Start the New Year Off Right
Muzique Broadnax, Certified Massage Therapist, Founder of Balenchino Massage in Arizona and Minnesota, is a charismatic and passionate deep tissue specialist with an abundance of formal and hands on experience and training. Who loves to heal, rejuvenate and motivate her customers! Working with intention to delve into muscle tension and create deep releases and detoxification in your body. Muzique was implanted in Phoenix by way of Minnesota since June 2019 that has been practicing the art of massage for over 12 years.
