Experience Nutrition

Tag: Farm-to-table

  • Downtown Phoenix Farmers Market-to-Table Veggie Flatbread

    Downtown Phoenix Farmers Market-to-Table Veggie Flatbread

    It has been such an honor to lead cooking classes at the Downtown Phoenix Farmers Market for a few years and it’s such an honor to create the Farmers Market-to-Table Flatbread with our local Arizona Winter veggies.

    Thanks so much to our local farmers for all the passion and hard work to grow and harvest such beautiful food for our community.  – Melanie Albert

    Enjoy the video with a look at the fun shopping at the Downtown Phoenix Farmers Market and all of the cooking steps. Please come over to our Facebook Page to ask any questions and to share your flatbread creations with us: www.facebook.com/plantbasedfoodart and #plantbasedfoodart

    Shopping at the Downtown Phoenix Farmers Market

    Melanie Albert, Shopping at the Downtown Phoenix Farmers Market

    This week I had fun “shopping the market” intuitively choosing a variety of different color, shape and tasting veggies from our farmers. Thanks to Downtown Phoenix Farmers Market Manager Colin Dueker who so graciously captured this week’s shopping at the market.

    Shopping for carrots with Steadfast Farms.
    Look at the great winter veggies at Blue Sky Organic Farms.
    The beauty of our local Arizona farmers veggies!

    Farmers Market-to-Table Roasted Veggie Flatbread Recipe

    To create the Farmers Market-to-Table Flatbread, create three simple recipes to create a beautiful Food Art dish.

    • Cashew Cream
    • Quick Roast Veggies
    • Quick Yeast-Free Sprouted Spelt Flatbread

    CASHEW CREAM

    SIMPLE INGREDIENTS

    • 1 cup raw cashews
    • 3 tpsp nutritional yeast
    • 1 tbsp fresh lemon juice
    • Pinch sea salt
    • ¼ cup water, adjust for desired creaminess.

    SIMPLE STEPS

    • Pour all ingredients into a mini blender.
    • Blend to desired smoothness.

    SIMPLE ROASTED VEGGIES

    Choose a few of your favorite veggies, such as those from the Downtown Phoenix Farmer Market.

    SIMPLE INGREDIENTS

    • 3 carrots, sliced (Steadfast Farms)
    • 1 golden beet, sliced (Blue Sky Organic Farms)
    • 8-10 small tomatoes (Steadfast Farms)
    • 3 slices cabbage, such as the Caraflex (Blue Sky Organic Farms)
    • 1 cup cauliflower, sliced (Blue Sky Organic Farms)
    • 1 cup broccoli, sliced (Blue Sky Organic Farms)
    • 5-6 Brussels sprouts, sliced (Crooked Sky Farms)
    • 1 cup waxed beans (Blue Sky Organic Farms)
    • 1 cup peas (Blue Sky Organic Farms)
    • 1 leek, white of leek in rounds (Blue Sky Organic Farms)
    • 2 green onions, sliced (Blue Sky Organic Farms)
    • 1 spring garlic, sliced (Al Hamka Family Farm)
    • 2-3 tbsp organic extra virgin olive oil
    • Pinch sea salt
    Downtown Phoenix Farmers Market Farmers' Beautiful Veggies
    Downtown Phoenix Farmers Market Farmers’ Beautiful Veggies

    SIMPLE STEPS

    • Pre-heat oven to 425 degrees F.
    • Slice veggies into bite-sized pieces.
    • Place veggies in roasting pan.
    • Drizzle with olive oil.
    • Sprinkle with sea salt.
    • Toss.
    • Roast 12 minutes.
    • Toss.
    • Roast another 12 minutes.
    • Use roasted veggies as flatbread toppings.
    Roast veggies for 25-30 minutes at 425 degrees F.

    EXPERIENCE NUTRITIONTM Yeast-Free Quick Flatbread Crust

    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)

    SIMPLE STEPS

    •  Place pizza stone into oven.
    • Pre-heat oven at 390 degrees F. Pre-bake stone for about 5 minutes.
    • In large glass bowl, with a fork mix dry ingredients: flour, baking powder, salt.
    • Add 3/8 cup water and oil until dough forms a ball. Add additional water, as needed.
    • Knead 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.
    • 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.
    Sprouted Spelt Flatbread Crust
    Sprouted Spelt Flatbread Crust

    FOOD ART

    To create the flatbread, spread the cashew cream and veggies onto the pre-baked crust, bake and enjoy!

    SIMPLE STEPS

    • Spread cashew cream on the top of the flatbread.
    • Add veggies to the top of the flatbread.
    • Cook for about 8 minutes.
    • Garnish with fresh herbs, such as dill (Blue Sky Organic Farms) and bok choy flowers (Maya’s Farm)
    • Slice.

    Enjoy!

    Let’s keep in touch!

    Interested in additional farm-to-table plant-based recipes, virtual cook-alongs, and future events for yourself or your organization, join our e-mail list.

  • Experience Nutrition: The Farm at South Mountain CSA Recipe 60: Winter Veggie Flatbread

    Experience Nutrition: The Farm at South Mountain CSA Recipe 60: Winter Veggie Flatbread

    It is my pleasure to share with you Recipe 60 created with The Farm at South Mountain CSA (Community Supported Agriculture) for December 26, 2020. Enjoy the Plant-Based Farm-to-Table Winter Arizona Flatbread.

    One of our key philosophies with Experience Nutrition and Plant-Based Food Art is to start with local farmers beautiful produce, herbs, and edible flowers. When we cook with our local farmers’ just harvested produce it is fresher, more nutritious, and it has not traveled thousands to arrive at our local grocery stores.

    Supporting our local farmers by purchasing a CSA is an easy way to enjoy fresh local produce, while supporting our local farmers.

    Let’s take a look at quiet December 2020 beauty of The Farm.

     Winter CSA Week 6: 12.26.20

    • Turnips: Root & Greens
    • Kale
    • Swiss Chard
    • Grapefruit
    • Lemon Basil
    • Eggs
    The Farm at South Mountain CSA: December 26, 2020
    The sign of the times…the Coronavirus Pandemic, 2020.

    Roasted Roots & Greens Flatbread.

    One of my very favorite meals is a beautiful seasonal flatbread with the veggies our local farmers are growing. This flatbread was inspired by the turnips and kale that have been growing at The Soil & Seed Garden at The Farm, along other local root veggies: carrots and sweet potatoes. Hope you enjoy creating a simple no-yeast flatbread along with the roasted roots with turmeric, and hemp seed cream.

    Steps to Prepare the Dish

    1. Make the flatbread.
    2. Roast root veggies and kale.
    3. Make the hemp seed cream.
    4. Mindfully plate your flatbread and enjoy.

    SIMPLE SPROUTED SPELT YEAST-FREE FLATBREAD CRUST

    Enjoy creating this simple flatbread when you don’t have time to wait for yeast to rise.

    Click here to see the step-by-step visuals to create the no-yeast, 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)

    SIMPLE STEPS

    • Pre-heat Pizza Stone
      • Place pizza stone into the oven.
      • Pre-heat oven at 390 degrees F.
      • Pre-heat the stone for about 5 minutes.
    • Make the Crust
      • Pour the flour, baking powder, and sea salt into a large glass bowl.
      • Mix the dry ingredients with a fork to combine.
      • To the bowl, add 3/8 cup water and oil.
      • Gently knead with hands for 3-4 minutes until the dough forms a ball. Add additional water or flour, as needed.
      • With hands, flatten out the dough on floured parchment paper.
      • With parchment paper on top of the dough, roll thinly (about ¼ inch) with a rolling pin.
    • Pre-Bake the Flatbread Crust
      • With fingers, gently spread 1 tbsp of olive oil onto the flatbread.
      • Carefully move flatbread crust to the pre-heated pizza stone.
      • Bake flatbread crust for 5 minutes.
      • Remove pizza stone from oven.
    • Top the Flatbread Crust
      • Spread cashew cream on the top of the flatbread.
      • Add roasted veggies.
    • Bake the Flatbread
      • Place flatbread back onto the pizza stone and place it into the oven.
      • Bake for about 8 minutes.
      • Remove flatbread from the oven.
      • Top with kale.

    QUICK ROAST ROOTS

    Recipe Serves 2

    We’ve previously shared this simple roasted roots culinary technique. It’s a great method to pre-cook veggies for flatbread.

    SIMPLE INGREDIENTS

    • 2 turnips
    • 4-5 carrots
    • 1 large sweet potato
    • 1 large white onion
    • 1 ½ tsp turmeric powder
    • ¼ ground black pepper
    • 2 tbsp extra virgin olive oil
    • Pinch sea salt
    Simple Roots for Roasting

    SIMPLE STEPS

    • Pre-heat oven to 425 degrees F.
    • Slice all veggies into small pieces.
    • Place veggies into roasting pan.
    • Drizzle veggies with turmeric, pepper, sea salt and olive oil.
    • Roast 12 minutes.
    • Toss the veggies.
    • Roast another 12-15 minutes.
    Roasting Roots Mise En Place.
    Roots in the pan, with turmeric, black pepper, sea salt, and olive oil.
    Roasted roots. 425 degrees for about 20 minutes.

    QUICK ROASTED KALE

    Toss kale with drizzle of olive oil and sea salt. Roast on parchment paper for about 6-8 minutes. Toss at about 3 minutes.

    HEMP SEED CREAM

    Quick seed cream to use for a cheesy-tasting sauce for the flatbread.

    SIMPLE INGREDIENTS

    • ¼ cup hemp seeds
    • 2 tbsp nutritional yeast
    • 2 tbsp fresh lemon juice
    • 2 tbsp water
    • Pinch sea salt
    Hemp Seed Cream Mise En Place.

    SIMPLE STEPS

    • Place all ingredients into a small blender.
    • Blend for about a minute or two, until creamy.
    • Add more water, as needed.
    • Add additional lemon juice or sea salt to suite your preferred taste.
    Hemp Seed Cream: All ingredients into blender. Blend about a minute or two.
    Simple Hemp Seed Cream.

    Mindfully plate your flatbread and enjoy.

    First, set you plating Mise en Place: Flatbread, Roasted Roots, Roasted Kale, Hemp Seed Cream.

    Flatbread: Mindful Mise En Place. All set to “plate” the flatbread.

    Pause and enjoy plating your Flatbread.

    Bake for another 8 minutes after plating the flatbread.

    Enjoy!

    Recipe and article created by Melanie Albert, Founder & CEO of Experience Nutrition in Phoenix, Arizona; Speaker; Award-winning Cookbook Author; Creator of the Plant-Based Food Art Movement.

    If you are interested in a virtual (or future in-person) Plant-Based Farm-to-Table Cooking Food Art Experience for your organization, please fill out the form and Melanie Albert will be in touch with you.

  • Experience Nutrition: The Farm at South Mountain CSA Recipe 57: Roasted Beet Hummus. Keffir Lime Leaves Pesto

    Experience Nutrition: The Farm at South Mountain CSA Recipe 57: Roasted Beet Hummus. Keffir Lime Leaves Pesto

    I am so honored to intuitively create recipes for The Farm at South Mountain CSA (Community Supported Agriculture) members. And, I’m happy to share this week’s Winter Arizona recipe with you, which was inspired by the beautiful beets and the incredible herbs: Thai Basil & Kaffir Lime Leaves.

    Winter CSA Week 3: 12.05.20

    • Red Beets
    • Purple Top Turnips
    • Rainbow Swiss Chard
    • Mixed Sweet & Hot Peppers
    • Calendula edible flowers
    • Thai Basil
    • Kaffir Lime Leaves

     

     

     

     

     

     

     

     

    ROASTED BEET HUMMUS. THAI BASIL & KAFFIR LIME LEAF PESTO RECIPE

    Hope you enjoy roasting the beets and using them in my, now favorite hummus. Make a small batch of the pesto for contrast to the hummus.

    The plant-based cooking video shows you step-by-step to prepare this incredible, tasty, healthy dish.

    Steps to Prepare the Dish

    1. Soak the garbanzo beans the night before you plan to create the beet hummus.
    2. Cook the garbanzo beans for the hummus.
    3. While the beans are cooking, roast the beets.
    4. Next, toast the pine nuts.
    5. Make the pesto.
    6. Make the hummus.
    7. Mindfully plate the beet hummus and pesto with the CSA Swiss chard and sweet peppers.

    All Recipes Serve 2

    THAI BASIL & KAFFIR LEAVES PESTO

    Create a simple, delicious pesto with this week’s Thai basil and kaffir lime leaves.

    SIMPLE INGREDIENTS

    • 1 cup Thai basil leaves
    • 1 tbsp Kaffir leaves, minced
    • ¼ cup pine nuts, dry toasted
    • 2 tbsp olive oil
    • Pinch sea salt

    SIMPLE STEPS

    • Toast pine nuts in dry pan on stove for about 2 minutes.
    • Place all ingredients, except olive oil, into a small blender.
    • Blend for about a minute.
    • Add the olive oil to the blender and blend another minute.

    ROASTED BEETS

    Use this Quick Roasted Veggie method to easily cook roots.

    SIMPLE INGREDIENTS

    • 2 beet roots, sliced
    • 2 tbsp fresh Kaffir lime leaves, minced
    • 3 tbsp extra virgin olive oil
    • Pinch sea salt

    SIMPLE STEPS

    • Pre-heat oven to 425 degrees F.
    • Cut beet roots into slices.
    • Mince Kaffir lime leaves, taking out the stem.
    • Place beets into roasting pan.
    • Drizzle with olive oil, Kaffir lime leaves, and sea salt.
    • Roast for 10 minutes.
    • Toss the beets.
    • Roast another 10-12 minutes.

    ROASTED BEET HUMMUS

    Create this simple, delicious, beautiful hummus with The Farm’s beets.

    SIMPLE INGREDIENTS

    • 2 beets, roasted
    • 2 cups cooked garbanzo beans
    • ¼ cup tahini
    • 2 tbsp lemon juice
    • 2 tbsp minced garlic
    • Pinch sea salt
    • 2 tbsp extra virgin olive oil

    SIMPLE STEPS

    • Place beets into food processor and process for about a minute.
    • Add all other ingredients, except olive oil.
    • Process for 2-3 minutes.
    • Stream in olive oil and process another 1-2 minutes.
    • Enjoy with CSA sweet peppers.

    Plant-based farm-to-table recipe intuitively created by Melanie Albert, Founder & CEO Experience Nutrition, Award-winning cookbook author, Creator of the Plant-Based Food Art Movement.

  • Experience Nutrition: The Farm at South Mountain CSA: Beets Roots & Greens Bowl Recipe

    Experience Nutrition: The Farm at South Mountain CSA: Beets Roots & Greens Bowl Recipe

    I am so honored to intuitively create recipes for The Farm at South Mountain CSA (Community Supported Agriculture) members, And, I’m happy to share this week’s Winter Arizona recipe with you.

    As many of you are aware, I live in a wonderful area of Phoenix, Arizona with incredible urban farms right in my neighborhood, including The Farm at South Mountain. For four years I’ve been teaching hands-on plant-based farm-to-table cooking experiences at The Farm and have been intuitively creating recipes with the weekly CSA box. This week is actually Recipe #55!

    Excited to meet the new farmers at The Farm…Olive, DJ, Nicole, Meredith, with Melanie Albert.

    The Farm at South Mountain…Olive, DJ, Melanie, Nicole, Meredith

     

     

     The Winter CSA for November 21, 2020 includes:

    • Detroit Red Beets
    • Purple Daikon Radishes
    • Rainbow Swiss Chard
    • Curly Leaf Lettuce
    • Lemon Basil
    • Eggs
    The Farm at South Mountain CSA: 11.21.20

     

     

     

     

     

     

     

     

     

     

     

    BEETS & DAIKON RADISH BOWL

    This week’s recipe was inspired by the beautiful beets and purple daikon radishes. Create your Veggie Bowl with the beet roots and greens, daikon radishes, Lemon Basil Cashew Cream, quinoa and walnuts for a beautiful Winter dish.

    Steps to Prepare the Dish

    1. Roast the beets, daikon radishes, and green onions.
    2. Prepare the Lemon Basil Cashew Cream
    3. Sauté the Beet Greens.
    4. Plate the roasted roots, sautéed greens, Lemon Basil Cashew Cream, and walnuts.

    Enjoy the Beets Bowl video for step-by-step visuals of the cooking process. Scroll down for the recipes.

    All Recipes Serve 2

    ROASTED BEETS, DAIKON RADISHES  & GREEN ONIONS

    Roasted Beets & Daikon Radishes

     

    Roast the Winter roots for your simple-to-prepare, tasty farm-to-table veggie bowl.

    SIMPLE INGREDIENTS

    • 2 beet roots
    • 2 daikon radishes
    • 3-4 green onions, sliced
    • 3 tbsp extra virgin olive oil
    • 3 tbsp dried herbs, such as Herbs de Provence
    • Pinch sea salt

    SIMPLE STEPS

    • Pre-heat oven to 425 degrees F.
    • Cut beet roots, daikon radishes into unique shapes and sizes.
    • Place roots (beets and radishes separately) and onions into a small bowl. Coat with olive oil, dried herbs, and sea salt.
    • Place roots, not touching, on parchment-lined sheet pan.
    • Layer onions on parchment-lined sheet pan.
    • Roast for 12 minutes.
    • Flip the veggies.
    • Roast another 12-15 minutes.

     SIMPLE LEMON BASIL CASHEW CREAM

     

     

     

     

    Create this simple plant-based cream with the lemon basil to enjoy with roasted roots.

    SIMPLE INGREDIENTS

    • 1 cup raw cashews, pre-soaked in water for 2-4 hours
    • ¼ cup lemon basil leaves
    • 2 green onions
    • 2 tbsp lemon juice
    • ¼ cup nutritional yeast
    • Pinch sea salt
    • 2 tbsp olive oil

    SIMPLE STEPS

    • Place all ingredients into food processor.
    • Process until chunky.
    • Stream in olive oil while processing.
    • Process to desired level of creaminess.

    SAUTEED BEET GREENS

     

     

     

    Create this quick sauteed beet green side to enjoy with the Roasted Beets and Radishes Bowl.

    SIMPLE INGREDIENTS

    • Tops of 2 beets, sliced (greens and stems sliced separately)
    • 2 green onions sliced
    • 2 tbsp extra virgin olive oil
    • Pinch sea salt

    SIMPLE STEPS

    • Pre-heat sauté pan on medium.
    • Pour olive oil into pan.
    • Add onions.
    • Sauté for 3 minutes.
    • Add beets stems.
    • Sauté for 1 minute.
    • Add beet greens.
    • Add pinch sea salt.
    • Sauté for 3 minutes.

    NEW Online Plant-Based Food Art Program

    Interested in learning more about plant-based cooking and creating beautiful dishes, I invite you to register for our new 3-Day Food Art course. Learn how to prepare the recipes and create beautiful dishes: Avocado Tartare, Roasted Veggie Bowl, and Raw Carrot Cake. CLICK TO REGISTER.