Experience Nutrition

Tag: goji berries

Experience Nutrition: Aromatic Apple Berry Crisp: Delicious Plant-Based Desserts by Melanie Albert, Part 3 of 4
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Excited to share with you the Aromatic Apple Berry Pie to enjoy creating with your family and friends. This dessert is an incredible aromatherapy culinary experience with hand-grinding spices, including cinnamon, nutmeg, cloves, and cardamom.

We created this dessert with 4 different varieties of apples at our hands-on Holiday Dessert cooking class at The Farm at South Mountain, and it was “perfect”. Such a beautiful, warming fall / winter dessert.

Links to the other plant-based dessert recipe prepared at the class:
- Super Berry Cashew Cream Pie
- Chocolate Goji Berry Cream Pie
- Raw Carrot Cake (coming soon)
Aromatic Apple Berry Crisp with Freshly Ground Spices

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

Topping

Simple Ingredients
- 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
- 1/4 cup grapeseed oil
Simple Steps
- Hand-grind cinnamon, nutmeg, and cardamom.
- Mix all dry ingredients for topping until well combined.
- Pour in grapeseed oil and mix.
Filling

Simple Ingredients
- 5 apples, sliced
- 2 pears, sliced
- 1 cup raspberries
- 1 cup blackberries
- 3 tbsp grapeseed oil
- ¼ cup 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
- Preheat oven to 350 degrees F.
- Place sliced apples and pears in a large sauté pan.
- Turn heat to medium and add remaining filling ingredients.
- Cook apples and pears for 15-20 minutes until slightly soft; stir occasionally.
- Pour cooked apples with sauce into 8-inch by 8-inch baking dish.
- Top with oats topping, raspberries, and blackberries.
- Bake on middle oven rack for 30-35 minutes.
- Plate and enjoy!
So glad Nathalia from Brazil was in town to capture some fun photos from our Dessert Cooking Class at The Farm. Thanks!

The beauty of the apples…and, all the mindful chopping…

The zesting and juicing of the lemons and oranges.

The aromatherapy of the cinnamon, nutmeg, and cardamom…And, beautiful teamwork!

A few additional fun photos from the class…

Apple cutting knife skills with Melanie Albert.

More cinnamon aromatherapy.

The beautiful apple crisp, and a batch of hummus…ready to be enjoyed.

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

Join our Simple Daily Plant-Based Eating Tips Facebook Page

Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”

PUBLIC COOKING CLASSES IN PHOENIX, ARIZONA

Phoenix friends…hope you or your kids can join us at one of our hands-on intuitive cooking classes this season… Vision Board & Appetizers, Foods for Addiction Recovery, Spring Farm-to-Table, Raw Farm-to-Table, and Kids Food Art.

Purchase Tickets for the Get Clear for the New Year Vision Board & Farm-to-Table Plant-Based Cooking Class at The Farm at South Mountain, Phoenix, Arizona, Saturday, January 12, 2019, 1-3pm

Purchase Tickets for Whole Foods for Addiction Recovery with New York “Spiritual Adrenaline” Author Tom Shanahan and Phoenix cookbook author Melanie Albert. The Farm at South Mountain, Phoenix, Arizona, Sunday, February 17, 2019, 11am-1pm

Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm

Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, February 10, 2019, 11am-noon

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

Happy Cooking!
December 31, 2018
Experience Nutrition: Chocolate Goji Berry Cream Pie: Delicious Plant-Based Desserts by Melanie Albert, Part 2 of 4
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Continuing to share with you delicious, beautiful, and “healthy” plant-based desserts: Berry Cashew Cream Pie, Chocolate Goji Berry Cream Pie, Aromatic Apple Berry, and Raw Carrot Cake. The desserts feature berries, chocolate, goji berries, and amazing aromatic culinary experiences with hand-grinding spices, including cinnamon, nutmeg, cloves, and cardamom.

We created these desserts at our hands-on Holiday cooking class at The Farm at South Mountain and I have to say they were all so created with so much mindfulness and heart. Plus, they were delicious.

Today’s dessert, featured on the cover the the January 2019 issue of Natural Awakenings Arizona, is the Chocolate Goji Berry Cream Pie. Links to the other plant-based dessert recipes:
- Super Berry Cashew Cream Pie
- Aromatic Apple Berry Crisp
- Raw Carrot Cake (coming soon)
Chocolate Goji Berry Cream Pie

Try this simple chocolate dessert recipe for your family and friends. This gourmet-quality pie is so much fun to make and is beautiful and delicious. Learn to quickly and easily melt chocolate chips right in your oven. Enjoy the pie with superfood goji berries. If you have extra chocolate pie, cut it into small pieces and freeze for snacks.

Chocolate Goji Berry Pie

Pecan Crust

Simple Ingredients
- 2 cups raw pecans
- ¼ cup maple sugar
- 1½ tbsp coconut oil
- ½ tsp sea salt
Simple Steps
- Pulse pecans and maple sugar in food processor.
- Add coconut oil and sea salt.
- Pulse to combine well.
- Press and shape mixture into the bottom of a 10-inch springform pan.
Thanks to my friend Nathalia, from Brazil for capturing the focus of making the crust for the chocolate pie.

Filling

Simple Ingredients
- 2½ cups vegan dark chocolate chips
- 2 packages organic soft silken tofu (260g packages)
- 1 tsp vanilla extract or 1 vanilla bean, scraped
- Pinch of sea salt
Simple Steps

Melt Chocolate Chips
- Preheat oven to 350 degrees F.
- Pour the chocolate chips in a single layer onto a flat baking sheet.
- Place in the oven to melt for no more than 3-4 minutes or until melted. Be careful that you don’t burn them.
Melt Chocolate Chips in the oven.

Blend the Filling
- Place tofu, vanilla, sea salt, and melted chocolate chips into a food processor.
- Blend until smooth.
- Pour mixture into pie crust and chill for at least 30 minutes.
- Top with nuts, and fresh fruit or goji berries.
Chocolate Pie Plating Mise en Place

Chocolate Goji Berry Pie Plating Mise en Place

Simplicity of the Chocolate Goji Berry Pie

In awe of the beautiful chocolate pie created at the Dessert Cooking Class at The Farm at South Mountain.

The beauty of the Chocolate Goji Berry Pie prepared during the Dessert Cooking Class at The Farm at South Mountain.

While making this pie for the Arizona edition of the January 2019 issue of Natural Awakenings magazine, I had the fun opportunity to create a “birthday pop-up celebration” for urban farmer, Billy Anthony, of the Soil & Seed Garden at The Farm at South Mountain.

My honor to celebrate Billy Anthony’s Birthday with the Pie Pop-up.

Thanks so much to Billy and Bailey for the Soil & Seed CSA (Community Supported Agriculture).

What fun celebrating Billy’s Birthday…thanks so much for “playing”!

Billy Anthony’s Chocolate Goji Berry Pie is ready to enjoy.

The beauty of food…Chocolate Cream Pie with Persimmons & Berries

Enjoying the Chocolate Goji Pie creations.

Yummm…And, the perfect setting, at The Farm at South Mountain to enjoy…

Thanks Billy Anthony for growing the beautiful produce at the Soil & Seed Garden at The Farm. And, Happy Birthday.

Happy Birthday to you, Billy Anthony…wishing you another wonderful year. Thanks so much for so passionately growing all of the incredible beautiful, tasty food at the Soil & Seed Garden at The Farm at South Mountain, Phoenix.

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

Join our Simple Daily Plant-Based Eating Tips Facebook Page

Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”

PUBLIC COOKING CLASSES IN PHOENIX, ARIZONA

Phoenix friends…hope you or your kids can join us at one of our hands-on intuitive cooking classes this season… Vision Board & Appetizers, Foods for Addiction Recovery, Spring Farm-to-Table, Raw Farm-to-Table, and Kids Food Art.

Purchase Tickets for the Get Clear for the New Year Vision Board & Farm-to-Table Plant-Based Cooking Class at The Farm at South Mountain, Phoenix, Arizona, Saturday, January 12, 2019, 1-3pm

Purchase Tickets for Whole Foods for Addiction Recovery with New York “Spiritual Adrenaline” Author Tom Shanahan and Phoenix cookbook author Melanie Albert. The Farm at South Mountain, Phoenix, Arizona, Sunday, February 17, 2019, 11am-1pm

Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm

Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, February 10, 2019, 11am-noon

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

Happy Cooking!
December 31, 2018
Experience Nutrition: Super Berry Cashew Cream Pie: Delicious Plant-Based Desserts by Melanie Albert, Part 1 of 4
By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Excited to share with you four amazing, delicious, beautiful, and “healthy” plant-based desserts for you to enjoy creating with your family and friends: Super Berry Cashew Cream Pie, Chocolate Goji Berry Cream Pie, Aromatic Apple Berry, and Raw Carrot Cake. The desserts feature berries, chocolate, goji berries, and amazing aromatic culinary experiences with hand-grinding spices, including cinnamon, nutmeg, cloves, and cardamom.

We created these desserts at our hands-on Holiday cooking class at The Farm at South Mountain and I have to say they were all so created with so much mindfulness and heart. Plus, they were delicious.

The first dessert is the Super Berry Cashew Cream Pie. Links to the other plant-based dessert recipes:
- Chocolate Goji Berry Cream Pie
- Aromatic Apple Berry Crisp
- Raw Carrot Cake (coming soon)
Choose a recipe that you are excited about and then come back and make another one.

Berry Cashew Cream Pie

Create a stunning cream pie that’s simple to prepare and full of flavor. Enjoy the process of adding superfood berries, acai and maqui, to add a beautiful purple layer of color to the pie, and have fun plating with your favorite fresh berries.

Berry Cashew Cream Pie

Walnut Crust

Simple Ingredients
- 1 cup walnuts
- ¼ tsp ground cinnamon
- ½ tsp coconut oil
- ¼ tsp vanilla
- Pinch salt
Simple Steps
- Process walnuts into a flour in a food processor.
- Add cinnamon and salt and pulse to combine.
- Add vanilla and coconut oil, and process until dough is crumbly, but sticks together.
- Press crust into the bottom of an 8×8 parchment-lined pan.
- Chill in refrigerator or freezer to set.
Filling

Simple Ingredients
- 1 cup raw cashews, pre-soaked in water 2-4 hours.
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp light agave
- 2 tbsp coconut oil
- Pinch sea salt
- 2-3 tbsp cashew milk or water, as needed to blend
Simple Steps
- Blend cashews, lemon juice, vanilla extract, agave, and sea salt in a high speed blender.
- Add coconut oil, and blend.
- Add cashew milk, as needed for smoothness.
- Pour filling on top of crust in chilled pan. (Save ¼ cup of the filling to make superfood filling.)
- Chill in refrigerator or freezer to set.
Superfood Filling

Simple Ingredients
- ¼ cup of cashew filling
- ½ tsp acai powder
- ½ tsp maqui powder
Simple Steps
- Put cashew filling, acai powder, and maqui powder into a small bowl.
- Stir with a spoon until thoroughly mixed.
- Pour the filling onto the top of chilled pie in the pan.
- Chill in refrigerator or freezer.
Berry Cashew Cream Pie: Maqui and Acai Filling

Plating

Simple Ingredients
- ½ cup fresh blackberries or blueberries
Simple Steps
- Cut pie into squares or rectangles.
- Plate with fresh blackberries or blueberries.
Plating Mise en Place…

Berry Cream Pie Mise en Place for Plating

The Superfood Berry Pie…

The Superfood Berry Cream Pie Beauty

A few photos from the Holiday Dessert Cooking Class at The Farm. Thanks to my photographer friend, Nathalia from Brazil for capturing the event.

Melanie Albert, Holiday Desserts Cooking Class at The Farm at South Mountain

Blackberries onto the Berry Cream Pie

A few more fun photos from the Holiday Dessert Cooking Class at The Farm

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

Join our Simple Daily Plant-Based Eating Tips Facebook Page

Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”

PUBLIC COOKING CLASSES IN PHOENIX, ARIZONA

Phoenix friends…hope you or your kids can join us at one of our hands-on intuitive cooking classes this season… Vision Board & Appetizers, Foods for Addiction Recovery, Spring Farm-to-Table, Raw Farm-to-Table, and Kids Food Art.

Purchase Tickets for the Get Clear for the New Year Vision Board & Farm-to-Table Plant-Based Cooking Class at The Farm at South Mountain, Phoenix, Arizona, Saturday, January 12, 2019, 1-3pm

Purchase Tickets for Whole Foods for Addiction Recovery with New York “Spiritual Adrenaline” Author Tom Shanahan and Phoenix cookbook author Melanie Albert. The Farm at South Mountain, Phoenix, Arizona, Sunday, February 17, 2019, 11am-1pm

Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm

Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, February 10, 2019, 11am-noon

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

Happy Cooking!
December 31, 2018
A New View of Healthy Eating Healthy Recipe Blog by Melanie Albert: Arizona Peach Tomato Goji Salsa
Intuitive Cooking with our Local Arizona Farmers Summer Goodies: Peach Tomato Goji Berry Salsa
by Melanie A. Albert, intuitive cooking expert, award-winning author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC

This weekend, as usual, I shopped at our Downtown Phoenix Farmers’ Market. Honestly, my refrigerator was quite full and I didn’t really need food, but I love supporting our local farmers, the community of like-minded friends at the market, and creating unique delicious dishes with “what’s in season.”

Let’s take a look at some of my favorites at the Market, from flowers, to friends, to prickly pear cactus, to Armenian cucumbers…

FOOD & FLOWERS

FRIENDS

When I arrive home from the market I love to simply enjoy the beauty of the food I intuitively shop for at the market. With intuitive shopping, we pay attention to the colors, the textures, even the aroma of the foods, and buy what we are attracted to from a sensory view.

About a month ago, I created an Arugula Salad with Tomatoes and Peaches and recalled loving the combination. Again, these two summer fruits were the inspiration for my fresh dish which I intuitively created. When we create our dishes intuitively, we enjoy the process of mixing and matching flavors and colors to create beautiful, tasty meals. Have fun!

Arizona Peach Tomato Summer Salsa Recipe

Simple Ingredients
- 1 ripe peach, rough chopped
- 3-4 yellow and red tomatoes, rough chopped
- 1 Armenian cucumber, rough chopped
- ½ red onion, minced
- 2-3 garlic bulbs, minced
- 1 lemon zested
- 3 tbsp capers
- 2 tbsp goji berries soaked in water
- Pinch sea salt
Simple Steps

Gently toss all ingredients.

Plate and enjoy!

PLATING FUN!

In addition to intuitively shopping, and intuitively creating dishes, I love to have fun plating with different looks. Thanks to Clay Madness for my new aqua plate and my favorite green clay bowl.

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If you’re interested in additional simple plant-based whole foods culinary techniques and recipes, please purchase my book, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods.” I’m happy to mail a copy to you.

If you’re interested in a Cooking Event, Class, Team Building for your organization, I’d love to chat and create a custom program for you. — Melanie

Email

What is your top nutrition or cooking issue?
Thanks!

If your organization is interested in a cooking workshop, team building or corporate wellness event, or retreat, please let us know your interests. Thanks!

Δ
August 6, 2018
A New View of Healthy Eating: Healthy Recipes by Melanie Albert: Quick Breakfast: Steel Cut Oats
by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC
This week I was craving a warm breakfast with our cooler Arizona weather, so I decided to cook steel cut oats with apples, spices, and local Arizona honey. In my cookbook “A New View of Healthy Eating” I share how to cook steel cut oats in a rice cooker. This week, I cooked them stovetop and enjoyed the aromatherapy of nutmeg, cinnamon, and cardamom.

Stovetop Steel Cut Oats

SIMPLE INGREDIENTS
- 1 cup steel cut oats
- 2 cups water
- 2 apples sliced
- ¼ cup sunflower seeds
- 2 tbsp goji berries
- 1 tsp vanilla
- Local honey
- Cinnamon, nutmeg, and cardamom
SIMPLE STEPS
- Thoroughly rinse steel cut oats multiple times until water is clear.
- Put all ingredients, except honey in small pot.
- Bring oats to a boil.
- Lower to simmer, cover pot, and cook for about 15-20 minutes until all liquid is absorbed.
- Enjoy with local honey and additional cinnamon, nutmeg, and cardamom.
Excerpt from “A New View of Healthy Eating”

BREAKFAST Whole Grains: Simple Steel-Cut Oats in Rice Cooker

Steel-cut oats make a quick, easy, and good-for-you breakfast. This recipe is the perfect foundation for a breakfast made with whole grains. You can use any whole grain and add your favorite nuts, seeds, trail mix, and fruit. The rice cooker method is a simple way to cook steel-cut oats as well as other whole grains.

SIMPLE INGREDIENTS
- 1 cup steel-cut oats
- ½ cup trail mix or your favorite nuts and seeds
- 2 ¼ cups water
- Organic apple, sliced
- Fresh grated cinnamon and nutmeg
- Local honey
SIMPLE STEPS
1. Thoroughly rinse steel-cut oats by placing them in a strainer and bowl of water. Rinse several times until the water is clear, not cloudy.
2. Pour steel-cut oats into a rice cooker.
3. Add trail mix and sliced apple.
4. Pour water into the rice cooker.
5. Grate cinnamon and nutmeg into the rice cooker.
6. Turn on the rice cooker.
7. Oats will be ready when the cooker turns off, after about 20 minutes.
8. Enjoy with a drizzle of local honey.
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.
Interested in “A New View of Healthy Eating,” I’m happy to gift-wrap and mail to you.
February 28, 2018
A New View of Healthy Eating: Get to Know Goji Berries
By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
Lately, I have been hooked on goji berries, enjoying them with my morning smoothies and added them to some date balls I made for a client last week. I clearly remember when superfood, raw food expert David Wolfe mentioned goji berries when I was studying at the Institute for Integrative Medicine in New York in 2006. After learning about them, my friends and I literally ran to Whole Foods Market in Columbus Circle to buy goji berries and raw cacao. And, I’ve been enjoy them ever since.

Today’s smoothie, topped with three of my favorite superfoods, goji berries, hempseeds and raw cacao nibs, was so tasty and refreshing.

Superfood Smoothie topped with Goji Berries, Hempseeds, and Raw Cacao Nibs

Goji Berry Date Snacks

Excerpt from A New View of Healthy Eating

Get to Know Goji Berries (Wolfberries)

Antioxidant and protein-rich, with a strong, sweet, bitter taste. Enjoy a handful as a crunchy snack. Blend in smoothies or add as a topping. Cook in a veggie stir-fry. Enjoy as a sweet, earthy, warm tea.
- Used in traditional Chinese medicine for thousands of years
- Traditionally known as a strength-building, longevity, and immune system superfood
- Grown in South America and the Himalayas
- High in protein, with 18 amino acids, including all eight essential amino acids
- Rich in antioxidants and more than 20 trace minerals, and full of fiber
Come over to our Facebook page and share a photo of you enjoying your favorite superfood: www.facebook.com/NewViewHealthyEating
September 20, 2016
9 Ways 90 Days: What snacks did you love when you were a kid?

by Melanie Albert, Nutrition Expert, Author and Speaker, Founder & CEO Experience Nutrition
Take a Look at the Snacks You Loved as a Kid

As a kid, I loved ice cream. Now, I really love healthy thick fruit smoothies. And, as a kid I ate red licorice. Now, I enjoy trail mix, goji berries and dark chocolate. I notice that the fruit smoothies I enjoy today are a lot like ice cream; cold and creamy. And, I think one of the reasons I love goji berries is because they are red and chewy, just like the licorice I used to love as a kid.

Superfood Snack: Organic Goji Berries

Come over to Facebook and share your responses to the following 3 questions.

• What snacks did you love the most when you were a kid? __________
• What snacks do you now eat as an adult?_________________________________
• Describe the similarities in these snacks__________________________________

January 5, 2014