Tag: Experience Nutrition

  • A New View of Healthy Eating: How to Get Unplugged by Melanie Albert, former Type A Marketing Professional and 23-year Successful Entrepreneur

    A New View of Healthy Eating: How to Get Unplugged by Melanie Albert, former Type A Marketing Professional and 23-year Successful Entrepreneur

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

    A week ago I was enjoying the Grand Canyon and Sedona, Arizona. When I returned home to Phoenix after my brief get-away, I had a huge ah-ha. As a former Type A Marketing Professional and now 23-year successful Entrepreneur, I learned first-hand how valuable it is to “Unplug.”

    Thanks. Before I share my insights, I want to take a moment to thank my friend, Cassie Hepler, founder of the travel and lifestyle blog, www.ExplorewithCassie.com for inviting me to be her “plus-one” on her media trip with Grand Canyon Adventures www.DoTheCanyon.com

    WP-111-explorewithcassie-1A-IMG_2763

    Thanks Grand Canyon Adventures for the enjoyable, memorable day at the South Rim of the Grand Canyon.

    Profound Mini-Trip. Little did I know that when Cassie invited me several weeks ago how profound this mini-trip would be for me.

    Anyway, I’m usually sharing my behind the scenes with cooking and intuitive cooking creations, but I decided to share with you the behind the scenes with my “Unplugged” adventure.

    It All Works Out. Several days prior to the trip to the Grand Canyon, I realized that I had doubled booked myself the night before our scheduled road trip to the canyon. I was booked with coaching clients at the same time we were planning on driving to Flagstaff the night before the Canyon Tour. I was concerned that I would not have reliable internet or phone service for my clients. My friend, Cassie, kept telling me it would work out. I trusted.

    And, of course, it worked out. I changed my plans; stayed in Phoenix to do 6 hours of coaching until 10:30pm that night.

    I packed my food magazines, documents to work on with my business expansion, journal, planner, and some snacks: home-made raw trail mix, local apples, and grapes. I got up at 3:30am, after sleeping for 4 hours and drove to Flagstaff.

    Thanks to Grand Canyon Adventures. Happily, at 7:30am the friendly folks at Grand Canyon Adventures greeted me with a smile.

    I had just begun my “unplugged” adventure.

    Grand Canon Adventures drove us to the Grand Canyon, with history lessons, geological lessons, and expansive beauty through 5 different eco-systems.

    B-IMG_2787

    7 Wonder of the World. It has been decades since I visited the Grand Canyon. When I saw my first glimpse of the Grand Canyon, I was in awe. I paused.  The beauty. The magnificence. The magic. The power. Here I was with one of the 7 Wonders of the World!

    A-IMG_2957

    Grand Canyon with a Little Yoga. During our full-day tour with 4 different stops at the canyon, all I wanted was to soak in all the beauty of the canyon. At each stop along the canyon, I paused and practiced some yoga and enjoyed “my” tree pose everywhere. Thanks, Cassie for the beautiful photos.

    A-IMG_2839c

    A-IMG_2858c

    A-IMG_2916c

    Pause at the Canyon. I even found a beautiful quiet spot to reflect. Enjoy the Grand Canyon video.

     

     

    Cassie with the Grand Canyon. And, Cassie enjoyed her hiking and being grounded with our Earth.

    A-cassie-IMG_2843

    More Self-Care. For the last 3 miles of our day at the Canyon, Cassie and I quietly walked the South Rim capturing photos of us enjoying even more self-care with the beauty of the Grand Canyon. One final tree pose.

    AA-Mel-favorite-IMG_2962.JPG

    Thanks, Root Public House. When we arrived back in Flagstaff, we found a great place to eat, Root Public House, with a lovely outdoor patio breeze. I enjoyed a tasty creamy pea vegan risotto, made especially for me. And, I was feeling as though I was on vacation for days.

    B-risotto-IMG_E2979

    Sedona Airport Sunset. After dinner, Cassie headed back to Phoenix. I drove south to Sedona, where I just caught the end of the sunset at the Airport Vortex.

    A-IMG_2987

    My Favorite Place in the World. The next day, I spent the whole day at Oak Creek Crossing, at the base of Cathedral Rock, one of my very favorite places in the world.

    A video peek…

     

     

    A-IMG_3028

    I hiked, walked in Oak Creek, sat, listened to water, listened to birds. That was it.

    A-IMG_3146

     

    A-IMG_3084

    Pause and enjoy Oak Creek.

     

     

     

     

    Unplugged. Being “unplugged” was sinking in. I had no desire to look at the food magazines. No desire to “work” on my business. Only a little bit of journaling. This was huge for me.

    I was “Unplugged” from electronics and importantly “Unplugged” from working. I was away from business strategy and responsibilities, writing blogs, cooking, creating recipes, teaching classes, and hosting events.

    After a full day of being unplugged, I drove home to Phoenix.

    Unplug Ah-Ha. I know this may sound obvious. What I realized was that I (we) need time to really unplug from the phones, computer, work, magazines. Yes, we can do this with yoga or meditation. For me, it was extra special and powerful to unplug in the beauty of my beloved Arizona.

    For my few days at the Grand Canyon and Sedona I found that after being totally unplugged, I came back with even more creativity, energy, and passion.

    A-Mel_sedona-July-18-IMG_3180.JPG

    Unplug in Arizona Retreats. I really do believe that it’s incredibly important for our own life and joy to “unplug.” I’ve been planning Cooking and Self-Care Retreats in Sedona for 2019. My time at the Grand Canyon and Sedona made me realize how valuable these retreats will be for our guests to get away and “Unplug.”

    With the insights from my personal “Unplugged” experience, I have now added a Grand Canyon Adventure to the retreats, along with the Phoenix Urban Farm Cooking Experience and the intuitive cooking, hiking, yoga, and extreme self-care in Sedona.

    If you are interested in attending Unplug in Arizona Cooking & Self-Care Retreats or interested in creating a custom retreat for your organization, please let me know and I’ll keep in touch. Warmly, Melanie

     

     

    Interested in my book, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods,” I’m happy to autograph and gift-wrap and ship to you.

    A-IMG_2888

  • Experience Nutrition: Healthy Plant-Based Recipes by Melanie Albert: Quick Roasted Spring Roots & Veggies

    Experience Nutrition: Healthy Plant-Based Recipes by Melanie Albert: Quick Roasted Spring Roots & Veggies

    by Melanie Albert, Founder & CEO, Experience Nutrition, Intutive Cooking Expert, Cookbook Author, Speaker and Retreat Leader

    Tonight’s quick meal was so beautiful I decided to share it with you right now. While I was working this afternoon, I roasted veggies with a quick roasting method and with the veggies in my refrigerator from our local Arizona farmers. At the same time I cooked a quick batch of Turmeric Quinoa. Have fun roasting all kinds of veggies with this simple culinary technique.

    SIMPLE INGREDIENTS

    • Golden and chioggia beets
    • Red and yellow peppers
    • Daikon radish
    • Orange carrots
    • Romanesco
    • Sunchoke roots (Jerusalem artichoke)
    • Leek
    • Green onions
    • Organic extra virgin olive oil
    • Penzeys Spices Fox Point Seasoning, or your favorite dried herbs

    A-RoastVeg-IMG_4738

    SIMPLE STEPS

    • Preheat oven at 400 degrees F
    • Rough chop all veggies in various shapes
    • Place veggies in roasting pan

    A-RoastVeg-IMG_4744

    • Drizzle with olive oil and Penzeys Spices Fox Point Seasoning

    a-roastveg-img_4749.jpg

    • Roast for about an hour, stirring occasionally

    a-roastedveg-img_4760.jpg

    • Enjoy with quinoa (1 cup quinoa, 2 cups water, about 2 TBSP turmeric powder)

    Take a look at tonight’s step-by-step plating…

    Enjoy the final dish…

    c-roastedveg-img_4820.jpg

    C-RoastedVeg-IMG_4823

    • Plate and drizzle with blood orange olive oil, for extra flavor

    d-roastedveg-oil-img_4826.jpg

    The Roasted Veggies…

    H-RoastedVeg-IMG_E4798

    Just for fun, sharing tonight’s Arizona sunset…

    G-sunset-IMG_4845

    Interested in learning more simple culinary techniques, with real whole foods. purchase Melanie Albert’s Book “A New View of Healthy Eating” right here.

     

     

     

  • A New View of Healthy Eating: Healthy Plant-Based Recipes by Melanie Albert: Spring Hemp Seed Quinoa Tabouli

    A New View of Healthy Eating: Healthy Plant-Based Recipes by Melanie Albert: Spring Hemp Seed Quinoa Tabouli

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

    This week during our Whole Food SOUL (Seasonal Organic Unprocessed Local) cooking class at the Southwest Institute of Healing Arts, our focus was on whole grains and the students prepared Quinoa Salad and Hempseed Tabouli.

    It had been awhile since I’ve used fresh mint in my dishes, and I loved both the fresh quinoa salad and hemp seed tabouli, that I very intuitively prepared a tabouli with the mint, hemp seeds, and quinoa.

    I guide people to cook intuitively very often. The key is to know a few simple culinary skills, and then cook with what’s available at your farmers market or kitchen. Plus, with intuitive cooking, we listen to our body for foods we might be craving and also notice what foods we’re attracted to, with color, textures, and aromas.

    Today’s tabouli was intuitive in several ways:

    • Listening to my body: My body was looking forward to a grounding grain and I had about a cup of the tri-color quinoa in my pantry.
    • Aromatherapy: The fresh aromatherapy and bright tasting mint.
    • Looking for a variety of color and textures: Red tomatoes, yellow pepper, green onion.
    • Spring garlic: Just love the cross between garlic and onion, when spring garlic is in season.

    a-img_4390.jpg

    Two Simple Culinary Techniques

    • Cook Whole Grains: Cook quinoa with 1 cup quinoa, 2 cups previously-made veggie stock. Bring to boil on stove, cover and simmer for about 15-20 minutes. Rest the quinoa. Fluff with a fork. Use in recipe.
    • 3-Ingredient Salad Dressing: 1 part lemon, 2 parts organic extra virgin olive oil, pinch salt.

    HEMP SEED QUINOA TABOULI

    SIMPLE INGREDIENTS

    • 1 cup quinoa
    • 2 cups veggie stock
    • ½ cup hemp seeds
    • Several tomatoes, rough chopped
    • Orange pepper, rough chopped
    • 1 green onion, rough chopped
    • 1 lemon, juice and zest
    • Organic extra virgin olive oil
    • Handful mint, minced
    • Handful parsley, minced
    • Pinch sea salt
    • Handful pea sprouts

    SIMPLE STEPS

    • Cook quinoa with veggie stock
    • Rough chop all veggies
    • Gently toss all ingredients
    • Plate with sprouts
    • Enjoy
    A-IMG_4391
    Hemp Seed Quinoa Tabouli: Rough Chop Veggies

     

    a-img_4394-e1524933061256.jpg
    Gently toss all ingredients in large bowl.
    A-IMG_4397
    Enjoy your Spring Hemp Seed Quinoa Tabouli

    I have recently created the Simple Plant-Based Eating Group on Facebook, where I share daily tips around plant-based eating, and the community shares ideas. Please join us: www.facebook.com/groups/DailyPlantBasedEatingTips/

    Interested in addtional simple culinary techniques and recipes with real whole foods, Melanie Albert’s book, “A New View of Healthy Eating” is available.

    A-NewViewofHealthyEatingBook-IMG_3587

    A-IMG_4414

  • Experience Nutrition: A New View of Healthy Eating: Cooking Challenge Team Building Programs with Melanie Albert

    Experience Nutrition: A New View of Healthy Eating: Cooking Challenge Team Building Programs with Melanie Albert

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

    I’m excited to announce that we have recently added another fun interactive Cooking Program to Experience Nutrition and A New View of Healthy Eating: Team Building Cooking Challenge.

    Recently, I had the wonderful opportunity to host a memorable Team Building Cooking Challenge with Visit Phoenix. What an honor to lead such a beautiful event at The Farm at South Mountain in Phoenix, Arizona.

    “It was a great event! Thanks for everything. You and the team did an amazing job. Look forward to seeing you again soon! Ronnie Collins, Director of Sales, Visit Phoenix

    The goals of the team building event:

    • Fun, interactive, hands-on Team Building Cooking Challenge
    • Tour of The Farm at South Mountain, urban farm right south of the Phoenix airport
    • Friendly culinary competition around healthy eating and local Phoenix farmers’ food
    • Time for participants to enjoy the beautiful, tasty food created during the Challenge

    “Thank you for all your hard work on this. I had a blast with my teammates!” Polly Phelan-Flachman, Director of Member Relations, Visit Phoenix.

    Our Team Building Cooking Challenge Menu

    • ROUND 1: Massaged Kale Salad with 3-Ingredient Salad Dressing
    • ROUND 2: Raw Deconstructed Lasagna. Veggies: beets, carrots, zucchini, radishes. Three sauces: Red Tomato, White Cashew Cream, Green Pesto
    • DESSERT: Chocolate Dessert with Superfoods
      • NOTE: All recipes: Plant-based, gluten-free, dairy-free.

    Photo highlights of the event, thanks to Travel Blogger & Photographer, Cassie Hepler, Explore with Cassie.

     

    The tables are set with local Arizona farmers’ beautiful produce.

    A-03-VisitPhoenixExperienceNutrition-TeamBuilding-Melanie-Cassie-IMG_2093
    We are Ready: Melanie Albert, Experience Nutrition. Cassie Hepler, Explore with Cassie.

    Take a Look at the Amazing Kale Salads the Visit Phoenix teams created. Beautiful, creative, tasty, and delicious.

    A-05--VisitPhoenixExperienceNutrition-TeamBuilding-KaleSalads-IMG_2103

    And, the proud winners of ROUND 1 of the Challenge.

    A-04-VisitPhoenix-ExperienceNurition-KaleSalads-Teams-IMG_2101

    On to ROUND 2: Raw Deconstructed Veggie Lasagna Cooking Challenge. Seriously, take a look at the culinary creations in the Cooking Challenge. Outstanding creativity, lots of passion, and friendly competition.

    Time to enjoy the meals in the beauty of The Farm at South Mountain with Visit Phoenix friends.

    A-12-VisitPhoenix-ExperienceNutrition-TeamBuilding-Tableeating-

    A-11-VisitPhoenix-ExperienceNutrition-TeamBuilding-Eating-IMG_2116

    Finishing the meal with a little chocolate. Of course. Melanie Albert plating the sweet Chocolate Sweet Potato Brownie.

    A little Singing Bowl magic.

    A-18-VisitPhoenix-ExperienceNutrition-TeamBuilding-SingingBowl-IMG_2128

    The Visit Phoenix Team enjoying the Team Building Cooking Challenge and the beauty of the day…

    A-19-VisitPhoenix-ExperienceNutrition_TeamBuilding-GROUP-IMG_2131

    “Thank you so much to my friends at Visit Phoenix for the incredible opportunity to share our Team Building Cooking Challenge with your organization. I am so honored and love being part of our beautiful Phoenix community.” Melanie Albert, Founder & CEO Experience Nutrition Group, LLC

    A-16-VisitPhoenix-ExperienceNutrition-TeamBuilding-Ronnie-Melanie-Lorne-IMG_2127
    Ronnie Collins, Director of Sales, Visit Phoenix. Melanie Albert, Experience Nutrition. Lorne Edwards, VP Sales & Services, Visit Phoenix.

    Thanks, dear talented friend, Cassie Hepler for capturing the Visit Phoenix Team Building Cooking Challenge in photos.

    A-17-VisitPhoenix-ExperienceNutritionTeamBuilding-Cassie-Melanie-Ronnie-IMG_2125
    Cassie Hepler, Explore with Cassie. Melanie Albert, Experience Nutrition. Ronnie Collins, Director of Sales, Visit Phoenix

    If your organization is interested in a fun, unique, friendly competitive team building event in Phoenix, across the USA, or even around the world, please let me know and we can collaborate and create a custom cooking team building activity for you.

    Thanks, VISIT PHOENIX!

    VisitPhxMember_web_22aa04bc-ae3c-4e4c-84b7-1ee8873f757e

  • A New View of Healthy Eating: Healthy Recipes by Melanie Albert: Arizona Farmers’ Roasted Organic Veggies

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

    As I’ve been blogging recently, I really love the beautiful food our Arizona farmers are growing this season.  A few of my key philosophies are to shop locally and seasonally with your local farmers, learn a few simple culinary techniques, and then when you shop, use your intuition to choose the veggies you are attracted to. Then, when you cook, cook intuitively with your culinary skills and the local veggies.

    This week at the downtown Phoenix Farmers’ Market I purchased a variety of root veggies, a few staples, and fresh dill. Tonight, I cooked with the simple culinary technique of roasting veggies.

    Local Arizona Winter Veggies

    • White beets
    • Orange carrots
    • Yellow cauliflower, called “cheddar”
    • Yellow tomatoes
    • Sweet potatoes
    • Fresh dill

    a-roastveg-img_7954.jpg

    Other Ingredients

    • Extra virgin olive oil
    • Dried Penzeys Fox Point seasoning (salt, shallots, chives, garlic, onion, and green peppercorns).

    Simple Veggie Roasting Steps

    • Preheat oven to 375 degrees Fahrenheit.
    • Wash and cut veggies into about equal size pieces.

    a-roastveg-img_7957.jpg

    • In a large bowl, coat veggies with organic extra virgin olive oil and dried seasoning (Fox Point today)
    • Place veggies, flat-side down onto parchment-lined sheet pan.

    A-roastveg-IMG_7959

    • Roast for about 15 minutes.
    • Flip veggies, and roast another 12-15 minutes.

    A-roastveg-IMG_7968

    • Mindfully plate the veggies, one-by-one, with a whole grain, like today’s brown rice with fresh dill.
    • Enjoy…

    c-01-roastveg-plate-img_7983.jpg

    C-02-VegRoast-plate-IMG_7991

    If you’re interested in Melanie’s cookbook,A New View of Healthy Eating” you can buy it and Melanie will gift-wrap and mail it to you.

    A-NewViewofHealthyEatingBook-IMG_3587

     

  • A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: The Beauty of Local Farmers’ Food

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

    Today I spent the day living my passions and having fun with my like-minded food friends. Next weekend (Saturday, February 17, 2018, 10am) I’ll be leading a Taste of the Market Cooking Demo at the Downtown Phoenix Public Market, so I visited the market today to see what our local farmers are growing and to get inspired for ideas for the class.

    Our Winter Arizona farmers’ bounty is so incredible, I just wanted to “be” with the food and my farmer friends. I ended up staying at the market for three hours, enjoying the food, taking food, talking cooking, and having my kind of fun. Later in the day, I stopped at The Farm at South Mountain, an urban farm about a half mile from my home.

    Sharing some of the beautiful food and a video of some incredible cauliflower…hope you enjoy..

    In awe of the cauliflower grown by Blue Sky Organic Farm…

    Powerful Purple…

    A-veg-purplecauliflower-BlueSky-IMG_4679

    A-veg-purplecabbage-TheFarm-IMG_E2784A-veg-beets-maya-IMG_0375

    A-veg-cauliflower-Maya-IMG_4646

    Gorgeous Green…

    A-veg-romanesco-bluesky-IMG_4666

    A-veg-lettuce-latchkey-IMG_E8454

    A-veg-mcclendon-IMG_8469

    A-veg-greens-theFarm-IMG_4703

    Fresh Yellow & Orange…

    A-veg-cauliflower-orange-white-Bluesky-IMG_E4676A-fruit-communityexchange-IMG_E8448

    Radish Red…

    A-veg-radish-Bluesky-IMG_4653

    A-veg-radish-steadfast-IMG_1429

    Taste of the Market Cooking Demo…

    A-veg-phxmarket-mel-demo-IMG_9212

    Thanks, Downtown Phoenix Farmers’ Market…

    And all my farmer friends…Maya’s Farm…Steadfast Farm…Abby Lee Farms…Golo Family Farms…McClendon Select…Community Exchange…Blue Sky Organic Farm…

    AA-IMG_0359c - Copy

    Interested in my book, you can buy it and I’ll gift wrap and mail to you.

  • A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Mindfully Drink Green Tea.  Try Sencha Today.

    A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Mindfully Drink Green Tea. Try Sencha Today.

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

    While I’m a huge fan of matcha green tea, today I decided to enjoy a pot of Sencha tea while getting settled back into the entrepreneurial routine. For me, preparing all kinds of tea is very mindful and meditative. From looking at the beauty of the dried leaves, to gently pouring almost boiling water over the tea, to quietly enjoying a sip of the tea are all part of the mindfulness of tea. The process is very calming and grounding, plus we get the health benefits of drinking green tea.


    Today’s Sencha Tea: Simple Steps to enjoy your tea!

    • Step 1: Pause and enjoy the beauty of the sencha tea leaves

     

    • Step 2: Pour a few teaspoons of sencha tea leaves into a mesh tea pot strainer.

     

    • Step 3: Bring water to almost a boil, and pour water over the tea leaves. Steep for a few minutes.

     

    • Step 4: Calmly and mindfully enjoy your tea.

    A-sencha-IMG_8221

    Your Action: I invite you to buy real tea leaves, rather than teabags and to mindfully enjoy the tea process. Come on over to our Facebook page and share photos of your tea experience with us. www.Facebook.com/NewViewHealthyEating


    Excerpt from book, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods

    Start with High-quality Tea

    To really enjoy tea, be prepared with high-quality tea and the right tea accessories. Purchase a few different high-quality loose green teas. Start with 1-2 ounces of green teas such as Sencha and Gyokuro.

    Top 6 Reasons Why Green Tea is Good for You

    1. The antioxidant ECGC, in green tea, is an anti-inflammatory.
    2. Research has found that green tea benefits heart health and brain health, and helps prevent cancer.
    3. It is full of catechins and polyphenols, which help the brain relax and stimulate dopamine levels.
    4. Theanine in green tea helps improve mood and provides a sense of relaxation.
    5. Green tea has less caffeine than coffee.
    6. It tastes delicious, so enjoy a few cups every day.

    3 Popular Green Teas

    Matcha: Tea of the Japanese tea ceremony

    • High quality Japanese green tea is covered before picking to ac¬centuate its vibrant green color and to increase amino acids, as well as vitamins A and C.
    • The tea leaves are stone-ground, so we actually eat tea leaves when we drink matcha tea and receive the full benefits of green tea.
    • Intense grassy, green taste.

    Gyokuro: High-quality Japanese tea

    • The tea bushes are covered for two weeks prior to harvesting with nets or trellises to reduce the amount of sunlight the plants receive.
    • The emerald leaf takes on a lustrous, splinter-like appearance.
    • Deep, intense, rich green color and grassy, fresh taste.

    Sencha: Most popular Japanese tea

    • An excellent starting point for those just beginning to explore green tea.
    • The splintered green leaf delivers a vegetal, yellow-green cup.
    • In Japan, Sencha is served hot in the cooler months and usually chilled in the summer months.

    My book, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods” is available. I’m happy to mail a copy to you, and hope you enjoy learning some simple culinary skills, intuitive cooking, and of course enjoying green tea.

     

    OP_176-177_Tea_final

     

  • A New View of Healthy Eating: Really Enjoy Chocolate!

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

    The last 3 days we’ve been shooting videos with recipes and concepts from my new book, A New View of Healthy Eating and with my friend Tom Shanahan of Spiritual Adrenaline. In fact, we shot 27 videos, including 13 cooking videos. One of the things I noticed was that we prepared quite a few different amazing dessert recipes with chocolate including:

    • Chocolate Avocado Pudding
    • Vegan Chocolate Cream Pie with Soy (Tofu)
    • Chocolate Sweet Potato Brownie

    In light of the focus on chocolate, I’d like to share with you some valuable information about chocolate and some photos of these amazing desserts.

    Excerpt from A New View of Healthy Eating

    4 Ways to Enjoy Chocolate

    Dark chocolate is distinguished by the percentage of cacao solids in the bar. The higher the percentage of cacao in a chocolate bar, the lower the amount of sugar.

    1. Dark Chocolate Bar: Made with 70% cacao. If you are new to the bitter taste of dark chocolate, start with a 55% cacao chocolate bar. As you become accustomed to the flavor, try chocolate with higher levels of cacao.
    2. Raw Chocolate: Raw cacao is extracted from fermented cacao beans, which are dried without roasting or roasted at low temperatures.
    3. Cacao Nibs: Cacao bean crushed into little pieces. Try a few cacao nibs and experience their bitterness. Add nibs to smoothies or chocolate desserts.
    4. Cacao Bean: The actual bean or seed. It’s definitely an acquired taste; try a bite.

    p-366-content-08-chocolate-dscf9730-copy-bright

    If you’d like the recipes for the incredible (really!) tasty and healthy chocolate desserts, my new book, A New View of Healthy Eating is now available: 

    If you’d like to stay up-to-date with recipes, culinary tips, and events, join our e-mail list.

  • A New View of Healthy Eating: Chocolate Avocado Smoothie

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

    About 5 years ago I did not eat avocados; I just didn’t care for them. I think it was because I never tasted a well-prepared avocado. Early this morning I was craving an avocado for breakfast. I’m sure this was a first-time avocado craving. I decided to listen to my body’s cravings and prepared a smoothie. So here it is…

    Chocolate Avocado Pudding Mise en Place: Avocado, coconut water, raw cacao powder, goji berries, raw cacao nibs, local Arizona dates, cinnamon, and nutmeg.

    a-choc-avocado-img_1301

    Two of my favorite superfoods, that I enjoy every week: organic goji berries & raw cacao nibs.

    a-choc-avocado-img_1302

    The creamy, “good-fat” avocado, delicious smoothie. Totally satisfied all my cravings.

    a-choc-avocado-img_1308

    The next time you create an intuitive smoothie, paying attention to your cravings, come on over to our Facebook page and post your photo: www.facebook.com/NewViewHealthyEating

  • A New View of Healthy Eating: Vegan Dairy-free Butternut Squash Soup

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

    This week I was doing some recipe flow testing in preparation for some videos, and I had the pleasure to cook the vegan dairy-free butternut squash in my book. It had been awhile since cooking this soup and I’m so glad I did. It’s a beautiful bright orange sweet soup perfect for the Fall season, even here in Phoenix!  Cooking this soup brought back memories of playing in the crisp fall leaves in our yard in Pennsylvania where I grew up and all the fun times carving pumpkins.

    A few photos from the delicious soup I cooked this week, with Arizona honey as my sweetener.

    a-squash-soup-img_1144

    Excerpt from A New View of Healthy Eating: Vegan Dairy-Free Butternut Squash Soup

    Create your own easy-to-prepare sweet, creamy butternut squash soup. Garnish with pan-fried herbs and a drizzle of oil (walnut, pumpkin seed, or olive oil) for a beautiful presentation. When served warm in the fall, butternut squash soup is ideal for a chilly Thanksgiving. Served cold in the summer, it’s perfect for a picnic.

    SIMPLE INGREDIENTS

    • 1 ½ tbsp organic extra virgin olive oil
    • 3 shallots, minced
    • 2 ½ cups butternut squash, peeled and steamed until fork tender
    • 3 ½ cups veggie stock
    • 2 tbsp sweetener: maple syrup, molasses, or brown rice syrup
    • ¾ tsp sea salt
    • 1 tbsp olive, walnut, or pumpkin seed oil
    • Pan-fried basil for garnish

    SIMPLE STEPS

    1. Gather your mise en place.
    2. To prepare the soup, preheat a (6- to 8-quart) soup pot to medium.
    3. Add olive oil to the pot.
    4. Add shallots and sauté until golden and translucent.
    5. Pour steamed butternut squash, veggie stock, sweetener, and sea salt into the pot.
    6. Simmer and cook for 10-15 minutes.
    7. Using a blender or hand-stick blender, blend until smooth.
    8. Garnish with pan-fried basil and a drizzle of olive, walnut, or pumpkin seed oil.

    After you’ve learned the simple soup cooking process with butternut squash, intuitively create your own soups with different winter squash, such as acorn or pumpkin, or even sweet potatoes. Experiment with various herbs and oils as a garnish.

    If you’re looking for some simple, healthy recipes and the culinary methods to create the recipes, I invite you to take a look at my new book, A New View of Healthy Eating.

    a-book-at-farm-img_9786

  • A New View of Healthy Eating: Kale Chips with Raw Cashew Cream & Nutritional Yeast

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

    In addition to simple dehydrated kale chips with olive oil, dried herbs, and sea salt we can also make kale chips with a cheesy-taste.  Soaked raw cashews and nutrition yeast are the key ingredients in these kale chips. Nutritional yeast, a fungus grown on molasses, is a complete protein, rich in vitamin B12. It melts and has a mild Cheddar cheese flavor, and adds flavor to kale chips, sauces, and soups.

    p-082-a-mer-kale-mg_6012

    EXCERPT from A New View of Healthy Eating

    Kale Chips: Dehydrated & Baked

    Kale is such a popular food, eaten as a salad, chips, or a wrap. Here’s a very quick way to make delicious dehydrated kale chips. Once you have learned to make dehydrated kale chips, you can easily change the flavor with different spices and herbs, such as fresh ginger, basil, or oregano.

    SIMPLE INGREDIENTS

    • 2 large bunches kale, dinosaur or curly green, torn into pieces
    • 1 cup raw cashews, pre-soaked in water 4-6 hours
    • 1 fresh lemon, approximately 2 tbsp lemon juice
    • ¼ cup nutritional yeast
    • 2 tsp onion powder
    • 1 tsp garlic powder
    • ¼ tsp sea salt
    • ½-⅔ cup water

    SIMPLE STEPS

    • Soak cashews for 4-6 hours in water. Once soft, drain.
    • Wash kale, remove the leaves from the stems, and tear leaves into big pieces.
    • Place lemon juice, nutritional yeast, onion powder, and garlic powder into high-speed blender.
    • Add about half of the water and blend.
    • Continue to add more water, if needed, to create a thick, pourable dressing.
    • To prepare the kale chips, place the kale pieces into a large bowl and pour dressing over the kale.
    • Using your hands, thoroughly coat the kale leaves with the dressing.
    • Place the kale leaves onto dehydrator trays, making sure that the leaves are in a single layer so that they dehydrate evenly.
    • Dehydrate at 115°F for approximately 7 hours or until dehydrated and crisp.

    Simple Steps to Bake Kale Chips

    • Preheat oven to 275°F.
    • Line 2 large, flat baking sheets with parchment paper.
    • Place kale leaves on the baking sheet in a single layer.
    • Bake for 40-45 minutes, turning leaves halfway through cooking.

     

    p-084-kalechips-plate-img_2311

    44-45_kale-chips_3july

    A New View of Healthy Eating is available NOW!

    a-bookship-2016-0910-img_9420

  • A New View of Healthy Eating: Fresh Organic Arugula Salad with 3 Ingredient Salad Dressing

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

    This week I was inspired by fresh organic arugula grown at Maya’s Farm, less than a mile from my home. Many people do not care for arugula because it tastes too bitter. With the simple “3 Ingredient Salad Dressing” made with high quality organic extra virgin olive oil, the bitterness of the arugula is totally reduced and the arugula is a refreshing salad.

    When we create a salad with light greens, such as arugula, spinach, or spring greens, it is important to lightly toss the leaves in the dressing right before eating them. This is different from raw kale salads where we massage the kale with the dressing to break down the fibers in the kale.

    Enjoy the beauty of this simple, refreshing arugula berry pecan salad and have fun creating your own salad. Share your salad creations with us on our Facebook page: www.facebook.com/NewViewHealthyEating

    Gather your mise en place: Arugula salad with berries (blueberries, blackberries), nuts (pecans), and organic heirloom tomato.

    Dressing: organic extra virgin olive oil, local Arizona lemon, sea salt, garlic.

    Make 3 Ingredient Dressing and gently toss with the organic arugula.

    a-arugula-img_0823

    Mindfully plate.

    a-arugula-img_0835

    Enjoy your light, fresh berry and pecans arugula salad.

    EXCERPT from A New View of Healthy Eating

    Basic Salad Dressing: 3 Ingredients. That’s It

    Three base ingredients for a salad dressing include a fat, an acid, and salt. Optional add-ins are aromatics (such as garlic and onions), fresh herbs (like basil and oregano), and sweeteners like local raw honey and fresh dates. To make your first dressing for a kale salad, start with fresh lemon, organic extra virgin olive oil, sea salt, and garlic. Once you’ve learned how to prepare a dressing with this technique, you can use this method to create your own unique salad dressings for a raw kale salad or other fresh salads.

    SIMPLE INGREDIENTS

    • 1 fresh lemon, squeezed, approximately ¼ cup
    • Organic extra virgin olive oil, twice as much as the lemon juice, approximately ½ cup
    • ¼ tsp sea salt
    • 2-3 garlic cloves, minced (extra)

    SIMPLE STEPS

    • Squeeze a fresh organic lemon into a pint-size Mason jar.
    • Pour in twice as much olive oil as the lemon.
    • Sprinkle in sea salt and minced garlic.
    • Shake the jar.
    • Taste and notice if your dressing seems too oily or acid-tasting, or if it uses too little or too much salt. Taste testing salad dressing is a great way to mindfully use your cooking intuition. Add ingredients until the dressing tastes great.

    6 Ways to Create Your Own Salad Dressing

    Learn the simple salad dressing technique and then create your own with different fats, different acids, and various add-ins, such as freshly minced herbs or sweeteners. Use sweeteners to balance a dressing that seems too acid-tasting.

    • Fats: Olive oil, grapeseed oil, nut oils such as walnut oil
    • Acid: Citrus (lemons, limes, oranges); vinegar (balsamic, rice, red or white wine), or stone-ground mustard
    • Salt: Your choice of sea salt or Himalayan salt
    • Optional Sweeteners: Raw honey or dates
    • Optional Aromatics: Garlic, green onions, shallots, red onions
    • Optional Freshly Minced Herbs: Basil, cilantro, oregano, parsley

     A New View of Healthy Eating Book is available for you, as gifts, or for your organization.

    UPCOMING PUBLIC COOKING EVENTS

    Intuitive Cooking Experience at The Farm at South Mountain

    October 9,  2016, Sunday, 11:00am-1:00pm  CLICK HERE TO PURCHASE YOUR TICKET   PRICE: $45 per person

    Want to learn how to cook with different farmer-fresh organic ingredients? Do you receive your produce from your CSA or the farmers’ market and are puzzled on how to cook with them?

    During the experience you will learn culinary skills such as making simple lentil veggie soup, unique salad with what’s in season, a perfect herbal salad dressing, and a quick hummus to enjoy with farm fresh organic veggies. Once you intuitively create your dishes, you’ll enjoy mindfully eating your beautiful creations with community in the beauty of The Farm.

    A New Look at Shopping & Cooking at the Phoenix Public Market, Fall 2016

    October 15, 2016, Saturday, 9:00-11:00am  CLICK TO REGISTER PRICE: $10 per person

    Enjoy hands-on interactive cooking demonstrations  with farmers’ market fresh produce. Learn what to look for while shopping at the Downtown Phoenix Public Market. Learn simple culinary skills, the intuitive cooking method, and enjoy dining on the food you prepared with friends and community.

  • A New View of Healthy Eating: Simple Steps to Make Your Own Kale Chips

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

    Right now kale is in season here in Arizona. In addition to massaging kale (yes! we massage kale!) and making all kinds of delicious raw kale salads with fresh berries, fruit, and figs, I decided to dehydrate a batch of kale. The simple way to dehydrate kale is to lightly massage (or coat) the kale leaves with organic extra virgin olive oil, add sea salt, and dried herbs, such as basil and oregano.

    I am so fortune to live less than a mile from Maya’s Farm in South Mountain, Arizona, that I had the opportunity to visit the farm this week and see the organic kale growing.

    a-mel-kale-img_0268

    SIMPLE STEPS TO MAKE YOUR OWN ORGANIC KALE CHIPS

    Step 1: Gather mise en place: Organic kale, organic extra virgin olive oil, dried herbs (basil, oregano), sea salt. Keep kale leaves as large as possible, as they will shrink when dehydrated or baked in the oven.

    Step 2: Gently massage (toss) organic kale leaves in the organic extra virgin olive oil, freshly ground herbs, and sea salt.

    a-kalechips-img_0550

    Step 3: Mindfully spread the kale leaves onto dehydrator trays, being careful that the leaves do not touch each other.

    Step 4: Slide trays into the dehydrator. I’m so excited to dehydrate kale on all 9 trays of my dehydrator.

    a-kalechips-img_0565

    Step 5: Dehydrate at 115 degrees F for about 7 hours.

    a-kalechips-img_0693

    Step 6: Plate and enjoy the fresh, crispness of your home-dehydrated organic kale chips!

    a-kalechips-img_0709

    Step 7: Place extra organic kale chips in class containers for healthy ready-to-eat healthy snacks.

    a-kalechips-img_0724

    If you enjoy this simple recipe, I invite you to take a look at my new book, A New View of Healthy Eating, which is available now!

    Step 1: Order the Book

     Step 2: Fill out the form and receive Top 5 Recipes & Culinary Tips

    img_9709

  • A New View of Healthy Eating: 3 Types of People who Dehydrate

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

    The last few days, I’ve been having fun dehydrating and tomorrow I will post a blog with the 9 trays of kale chips that are in the dehydrator right now.  Meanwhile last night I dehydrated a few apples and realized how much I love the crunch, sweetness, and texture of dehydrated apples.

    a-dehydrate-apple-img_0575

    EXCERPT from A New View of Healthy Eating

    What is Dehydrating?

    Dehydrating is the process of removing the moisture from food by surrounding food with a warm circulation of air, not exceeding 118 degrees Fahrenheit. This process concentrates flavors and creates dry, crisp food.

    Dehydrating is a simple, quick way to prepare food for different types of people and various culinary uses:

    • Raw Diet. Raw foodists (who eat food that is not cooked above 118 degrees) dehydrate lots of fruit, vegetables, wraps, and crackers with nuts and seeds for everyday eating.
    • Simple Fruit. Kids and adults of all ages enjoy dehydrated fruit (bananas, apples, persimmons) for everyday snacks.
    • Culinary Delight. Chefs and culinary enthusiasts dehydrate to concentrate and intensify the flavor of food, such as tomatoes, sweet peppers, and beets.

    If you’re interested in my new book, A New View of Healthy Eating, it’s available and I can ship it to you right away.

    Step 1: Order the Book

     Step 2: Fill out the form and receive Top 5 Recipes & Culinary Tips

    a-bookship-2016-0910-img_9420

  • A New View of Healthy Eating: 4 Steps to Bake an Organic Apple Crisp with Freshly Ground Spices

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

    After teaching a cooking class yesterday at the Downtown Phoenix Public Market, today I decided to give myself some self care time in the kitchen. I always love enjoying the aromatherapy of fresh herbs and spices, the mindfulness of chopping, and the natural aroma of desserts in my oven.  I decided to cook, for the first time since the launch of my new book, A New View of Healthy Eating, one of my very favorite desserts.

    Enjoy today’s step-by-step photos creating the Organic Apple Crisp. For your reference, the complete recipe from the book is here for you, as well.

    • Start with hand-ground spices: cinnamon, nutmeg, cloves, and cardamom. The incredible mindfulness of grinding the spices, along with the distinct aromatherapy of each brings back memories of baking with my Mom and Grandmother when I was a kid.
    • Slice organic apples, like these fresh apples which grew in Wilcox, Arizona. If you live in an area where you can “pick-your-own” apples, have fun picking and then come home and enjoy preparing this apple crisp.
    • Practice your mise en place: Get all of your ingredients together for the apple crisp filling and topping, for mindful cooking.

    c-mise-img_0316

    • Place filling ingredients into a sauce pan and cook for about 20 minutes. Apples, spices, sweetener (local Arizona honey today), grapeseed oil, lemon and orange zest and juice. Near the end of cooking, I added a few organic raspberries to the crisp.
    • Mix the ingredients for the topping: oats, chopped nuts (walnuts today), sweetener (Arizona honey today), grapeseed oil, and the ground spices.
    • Bake in pre-heated 350 degree oven for about 20-30 minutes.
    • Enjoy!

    h-plate-img_0380

    EXCERPT from A New View of Healthy Eating: Aromatic Apple Crisp with Freshly Ground Spices

    This apple crisp is one of my all-time favorites. From cooking with local organic apples to mindfully hand-grinding and enjoying the aromatherapy of freshly ground warming spices, from the aromatherapy of the apples sautéing in the spices to memories of eating pies when I was a child, this dessert (or breakfast) is outstanding. Enjoy the process of setting up your mise en place, cooking, and enjoying this dish with your family and friends.

    SIMPLE INGREDIENTS

    Topping

    • 1 cup rolled oats
    • ½ cup almonds, walnuts, or pecans, sliced
    • ¼ cup maple sugar
    • 1 tsp cinnamon, fresh ground
    • 1 tsp nutmeg, fresh ground
    • 1 tsp cardamom seeds, fresh ground
    • ½ cup grapeseed oil

    Filling

    • 8 apples, sliced
    • 3 tbsp grapeseed oil
    • 4 tbsp maple sugar
    • 1 tsp cinnamon, fresh ground
    • 1 tsp nutmeg, fresh ground
    • 1 tsp cardamom seeds, fresh ground
    • ½ tsp cloves, fresh ground
    • 1 orange, juiced and zested
    • 1 lemon, juiced and zested

    SIMPLE STEPS

    1. Prepare your mise en place.
      • Hand-grind all spices in mortar and pestle.
      • Hand-squeeze and zest the orange and lemon.
    1. Prepare topping.
    • Mix all dry ingredients for topping until well combined.
    • Pour in grapeseed oil and mix.
    1. Cook the apple crisp.
    • Preheat oven to 350 degrees F.
    • Place sliced apples in a large sauté pan.
    • Turn heat to medium and add remaining filling ingredients.
    • Cook until apples slightly soften; stir occasionally.
    • Pour cooked apples with sauce into 8-inch by 8-inch baking dish.
    • Top with oats topping.
    • Bake on middle oven rack for 20-30 minutes.
    1. Enjoy!

    If you are interested in more healthy dessert recipes, A New View of Healthy Eating is available now. Order today and I’ll ship tomorrow!

    Step 1: Order the Book

    Step 2: Join our e-newsletter and receive the Top 5 Recipes & Culinary Tips.

    a-mel-book-2016-0912-img_9702

     

  • A New View of Healthy Eating: We Eat with our Eyes First

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

    To celebrate the launch of my new book, A New View of Healthy Eating, last night I enjoyed an incredible, beautiful meal at the Quiessence Restaurant at The Farm at South Mountain, in Phoenix, with my yoga friend, Jody Loren. Since The Farm is only a mile from my home, over the last decade I have enjoyed the natural, quiet beauty of the farm; the just-harvested organic veggies, flowers, and fresh herbs at Maya’s Farm; and am honored to teach “farm to table” cooking classes in the Spring and Fall of 2016.

    Even though I spend a lot of time at the farm,  last night’s dinner at Quiessence totally exceeded my expectations with the mindfulness and beauty of the environment at The Farm, and the outstanding, unique beauty and simple, yet complex taste and textures of the delicious meal .

    The meal at Quiessence reminded me of one of my favorite quotes:

    “We eat with our eyes first.”

    I invite you to enjoy this photo essay of my celebratory evening at The Farm, commit to go out and enjoy the beauty of your food.

    The Simple Beauty of The Farm

     The Food Art

      Beautiful time with friends.

     Good night at The Farm

    I look forward to seeing photos of you enjoying your “food art” on our Facebook page: www.facebook.com/NewViewHealthyEating

     

  • A New View of Healthy Eating: Find the Right Chef’s Knife for You

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

    Today we were shooting some video segments and one of the segments was about Getting your Kitchen Ready for Success. For success in the kitchen, our kitchen tools, refrigerator , and pantry must be ready to cook.  In my view, the number one most important kitchen tool is a Chef’s knife. While I also use a 4” paring knife, serrated tomato knife, and a large 8” Chef knife, my everyday knife is a 6” heavy steel German-made knife. It fits nicely in my hand, feels balanced, and is always sharp.

    Learn more about knives and some of the other basic tools to successfully cook whole foods in this excerpt from A New View of Healthy Eating.

    Knife. A knife that is “right for you” is the number-one most valuable kitchen tool. The key aspects of a knife are: fits comfortably in your hand, feels balanced, and is sharp. For me, a basic Chef’s knife, 6-inch or 8-inch, can be used for virtually all cutting in the kitchen. Before you purchase a knife, visit a kitchen store and experiment by holding and cutting with different knives to determine which works best for you.

    Some people prefer stainless steel, relatively heavy German knives. Others prefer lighter, thin Japanese knives, while still others prefer lightweight, colored ceramic knives. The most important thing is to find a knife that feels comfortable in your hand and to know that the investment is worth it, as each of us tends to use our favorite knife every day, for years and even decades.

    “When traveling for a week or more, I take my favorite Chef knife with me, as it is so much nicer to cook with ‘my’ knife that fits ‘just right’ in my hand; it cuts food smoothly.”

    Bamboo Cutting Board. Cutting boards are essential in the kitchen to make cutting easier with a flat surface, protect your kitchen counters, and keep knives sharp. My favorite cutting boards are made of bamboo, as they are clean, sustainable, and naturally anti-bacterial and anti-microbial. Cutting boards last decades, so finding the right cutting board to invest in is important. A key to purchasing a cutting board is to be sure that it is large enough that your entire knife (blade and handle) stays within the board when you chop.

    Wooden Spoons. A few wooden spoons are staples in the kitchen and are used to move food around in a sauté pan or to stir food in a pot. Personally, I prefer bamboo with a flat edge. Bamboo, a grass, grows at a fast rate, so it is eco-friendly and biodegradable. It’s strong and durable, and will not scratch cookware.

    18-19_five-steps_sp1_page_1

    I’ll continue to share the key tools to get your kitchen ready for success. Come on over to our Facebook page, www.facebook.com/NewViewHealthyEating and share photos of your favorite kitchen tools.

  • A New View of Healthy Eating: Mindful Mirepoix into Delicious Quinoa Red Lentil Dish

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

    Today was a very mindful, quiet, reflective day and for quiet self care,, I decided to create a new dish inspired by today’s version of mirepoix.  Most of us know mirepoix as carrots, onions, and celery as a base to build the flavor profile of a dish. Today, in my intuitive mirepoix I used onions, leeks, garlic, carrots, bell peppers and a little sea salt. I added organic quinoa and red lentils to create a simple, nutritious meal with pseudograins and protein-rich lentils.

    Excerpt from A New View of Healthy Eating

    Experiment with Mirepoix

    Mirepoix, the aromatic vegetables used at the beginning of the cooking process, builds the flavor profile of a dish. Different cuisines around the world typically begin their cooking with different combinations of vegetables. Experiment with various aromatic vegetables to create a wide variety of flavored dishes.

    French: onions, celery, carrots

    Italian: onions, celery, carrots, plus parsley, garlic, fennel

    Mediterranean: onions, tomatoes, garlic, fennel

    Spanish: onions, garlic, tomatoes

    Asian: garlic, ginger, lemongrass

    Cajun “Holy Trinity”: onions, celery, green pepper

    German: carrots, celery root, leeks

    Enjoy the process from mirepoix to the delicious quinoa lentil meal.

    • Today’s intuitive mirepoix: Green onions, leeks, fresh garlic, carrots, and bell peppers.
    • Cook: Add 1 cup quinoa, 1 cup red lentils, 1 cup homemade veggie stock, and about 4 cups of water. Bring to a boil. Simmer, covered with lid, for about 20 minutes.
    • Mindfully enjoy. Be intuitive. Quinoa Lentil Side with dehydrated bell peppers.

    a-mire-img_9538

    • Enjoy Cold Quinoa Lentil Side with kalamata olives, capers, and a drizzle of organic olive oil.

    a-mire-img_9546

    Step 1: Buy the Book

    a-bookship-2016-0910-img_9420

    Step 2: Join our e-mail list and receive top 5 recipes & culinary tips.

    A-spread-IMG_9575.JPG

  • A New View of Healthy Eating: Quick Steel Cut Oats with Spice Aromatherapy

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

    Nine years ago when I was studying at the Institute for Integrative Nutrition I learned how to cook whole grains for myself and to share with my clients. What I found was that it is so easy, tasty, and healthy. Lately, I’ve been drinking a lot of smoothies for breakfast, so I decided to add a little variety to my breakfast with steel cut oats.

    Simple Ingredients: Organic steel cut oats, sunflower seeds, a local Arizona organic apple, goji berries, and vanilla.

    Spices: Enjoy the aromatherapy and taste of fresh-ground spices (cinnamon and nutmeg). Use a microplane grater to  mindfully grind the spices.

    Prep: After thoroughly rinsing the steel cut oats with water, place all ingredients into a pot. Add twice as much water as whole grain.

    Cook: Cover the pot, bring to a boil, then simmer with pot covered for about 15-20 minutes.

    Enjoy!

    a-oats-img_9111

    Excerpt from A New View of Healthy Eating

    Steel-Cut Oats: Ireland

    Steel-cut oats are sometimes called Irish or Scottish oats and grow in the cold, wet climates of northern Europe and North America. Oats are unique among popular grains, as the bran and germ are rarely removed in processing.

    Why Oats

    • The fiber, beta-glucan, in oats helps lower cholesterol, which reduces the risk of heart disease and stroke, and enhances the body’s immune system.
    • Avenanthramide, a polyphenol antioxidant in oats, may have anti-inflammatory, heart-healthy, and anti-itch properties.
    • Fiber helps us feel fuller longer, which controls weight.
    • They have the highest protein content of popular cereals.

    Eat Oats

    • Available as steel-cut oats or oat groats (hulled grains).
    • Do not eat instant quick-cooking oats. They are low in fiber because most of the bran is removed. In addition, sugars and preservatives are usually added to the package.
    • The mild, smooth, sweet flavor makes oats a perfect breakfast grain to enjoy with nuts, seeds, and fruit.
    • Oats are naturally gluten-free, but may be contaminated with gluten during growing and processing. Look for oats certified gluten-free if you are sensitive to gluten.

     p-251-a-steelcutoats-img_4818

    Share your whole grain breakfast meals with us on our Facebook page: www.facebook.com/NewViewHealthyEating

  • A New View of Healthy Eating: Food & Life Tips from 98-year-old Yoga Master Tao Porchon-Lynch

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

    This week I had the incredible experience to enjoy some beautiful food and conversation with Tao Porchon-Lynch, 98-year old yoga master, Hollywood actress, model, dancer, activist and author of the beautiful, inspiring book, “Dancing Light.”

    For Tao, her biographer Terri Kennedy, and myself our afternoon lunch together was so relaxing, full of self care, and very mindful.  Over a few hours we enjoyed our meal; talked about food, yoga, kids, relationships, business, our books and just simply enjoyed our time together.

    Enjoy a few photos of us enjoying our food. Yes, even a 98-year old has fun taking food photos!

    This slideshow requires JavaScript.

    Some of my favorite messages around food from Tao are:

    • Never put on your plate more than you can eat.
    • When you’re eating, enjoy it.
    • Have faith in nature, it teaches us so many things.

    On a larger scale inspiration and wisdom from Tao:

    • Wake up every day and tell yourself: This is the best day of my life.
    • It’s possible to do everything you decide to do.
    • When I retire, I’m going to “dance my way to the next planet.”

    And, one of my favorites, from Tao’s book, “Dancing Light: The Spiritual Side of Being Through the Eyes of a Modern Yoga Master.”

    “Look deeply for the seeds that have been planted in you. Nurture them so they can fully take root. The thing that will feed your soul is right inside.”

    I am also so honored to gift a copy of my new book to Tao, who loved the beauty of it.

    This slideshow requires JavaScript.

    Thanks so much to Tao Porchon-Lynch and Terri Kennedy for our beautiful, memorable afternoon enjoying food and life.

    A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods is available NOW!

    Step 1: Buy the Book

    Step 2: Join our e-mail list and receive updates on events, and simple healthy recipes and culinary tips.