Experience Nutrition

Tag: hummus

  • 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: Hummus 3 Ways. As seen in Natural Awakenings Magazine, Arizona

    Experience Nutrition: Hummus 3 Ways. As seen in Natural Awakenings Magazine, Arizona

    So honored to create plant-based recipe articles during the last several years for the Natural Awakenings Magazine, Phoenix and Northern Arizona. This month, May 2020, I am especially humbled to contribute to the magazine while we are all together during the Coronavirus stay-at-home. And, while so many people are experimenting more in the kitchen with families and kids.

    For this article, I decided to bring a touch of positivity to our world with “The Joy of Beautiful Food.” Experiment with the tips to add beauty to meals and have fun creating dishes with beautiful food and edible flowers. – Melanie Albert

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    Natural Awakenings, May 2020.

    Top 4 Ways to Add Beauty to Your Meals:

    1. Buy Beautiful Veggies from Our Local Farmers.
    2. Add Color and Texture to your Dishes.
    3. Add Natural Aromatherapy to Your Culinary Creations.
    4. Plate Mindfully.

    I hope you are inspired to add a little beauty and joy to life by creating some beautiful, mindful plant-based dishes. Share your creations with us on  www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenutritionaz and tag us #experiencenutrition.

    Happy to share a few of my very favorite recipes in the Natural Awakenings article. Importantly, you can easily modify the recipes with local farmers’ seasonal produce, along with the fruit and veggies in your refrigerator. Enjoy!

    Three Beautiful, Simple Plant-Based Recipes

    Enjoy mindfully and intuitively creating these simple dishes. Take time to appreciate the beauty of the food, the mindfulness of the cooking process, and the final food art of your culinary creations.

    • Hummus. Three Ways. Classic. Turmeric. Beet.
    • Avocado Salsa. Intuitively create with the veggies, aromatics, and herbs in your kitchen.
    • Raw Carrot Cake. Simple, beautiful, tasty, aromatic dessert.
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    Hummus Three Ways: Beet. Turmeric. Classic.
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    Simple Avocado Salsa.
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    Raw Carrot Cake. Edible Flowers.

    Hummus Video. In the cooking video, come into my kitchen and see the steps to create the Three Hummus Recipes.

    RECIPE: Hummus. Three Ways. Classic, Turmeric, Beet.

    Use these recipes as a guide to create your own hummus. Once you’ve learned how to prepare the basic classic hummus, have fun experimenting and intuitively creating your own versions of it.

    Serves 4

    Classic Hummus. Turmeric. Beet.

    I’m excited to share with you the same recipe we made for the Super Bowl XLIV VIP Tailgate Party for the Super Bowl in Miami. Now you can make it, too. In addition to the Classic Hummus, traditionally made with tahini (ground sesame seeds), we can create different versions of hummus with turmeric or beet powder. Enjoy!

     Simple Ingredients

    • 2 cups cooked chickpeas (garbanzo beans)
    • ⅓ cup chickpea water
    • 3 tbsp tahini (sesame seed paste)
    • 3 cloves garlic, minced
    • 2 tbsp fresh lemon juice
    • ⅛ tsp cumin seeds, hand -round
    • ⅛ tsp coriander seeds, hand-ground (seeds from cilantro)
    • Pinch sea salt
    • 2 tbsp extra virgin olive oil
    • Turmeric Hummus: 1/2 tsp turmeric powder, pinch black pepper
    • Beet Hummus: 2 tsp beet powder

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    Simple Steps

    • Place all ingredients, except olive oil, into a food processor.
    • Blend a few minutes, until smooth.
    • Stream in the olive oil and blend until creamy.
    • After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.
    • Turmeric or Beet Hummus: After creating the Classic Hummus, add either the turmeric or beet powder to the food processor. Process until well combined.

    Simple Plating

    • Mindfully plate the three versions of hummus with fresh edible flowers, fresh herbs, or chopped veggies.

    Stay in touch with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenturitionaz and tag us #experiencenutrition on your plant-based culinary creations.

    Will also be sharing the Avocado Salsa and Raw Carrot Cake in videos and blog posts. Stay tuned.

    By Melanie Albert, Plant-Based Culinary Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.

  • Experience Nutrition: Farm-to-Table with The Farm at South Mountain: Green Hummus

    Experience Nutrition: Farm-to-Table with The Farm at South Mountain: Green Hummus

    By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author

    Each week I have the incredible opportunity to intuitively create recipes with the beautiful food so passionately grown by urban farmer Billy Anthony in the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.

    This week I decided to experiment with hummus and the Soil & Seed Garden’s Chrysanthemum Greens and Onion Dill, enjoyed with Roasted Diplomat Broccoli and Radishes.

    Let’s take a look at the Winter CSA in March 2019

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    The Farm at South Mountain Soil & Seed Garden CSA, March 2019

    Especially inspired by the Chrysanthemum Greens and Onion Chives

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    Green & Red inspiration for this week’s intuitive dish.

    Winter Farm-to-Table Hummus and Roasted Veggies Recipe

    GREEN HUMMUS RECIPE

    Simple Ingredients

    • 2 cups cooked chickpeas (garbanzo beans)
    • ⅓ cup chickpea water
    • 3 tbsp tahini (sesame seed paste or sesame seeds)
    • 2 tbsp fresh grapefruit juice (or lemon juice)
    • 3-4 stems Shungiki (Chrysanthemum Greens)
    • 8-10 Onion Chives
    • Pinch sea salt
    • 2 tbsp organic extra virgin olive oil
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    Green Hummus Mise en Place

    Simple Steps

    • Place all ingredients (except olive oil, greens, and chives) into high-speed blender (such as Vitamix) or food processor.
    • Blend until smooth.
    • Add in the greens and chives, and blend.
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    Adding the Chrysanthemum Greens and Onion Dill to the base hummus.
    • With food processor running, stream in olive oil.
    • After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.

    ROASTED DIPLOMAT BROCCOLI & RADISHES RECIPE

    Simple Ingredients from the Soil & Seed Garden

    • 10-12 radishes, sliced
    • 3-4 Diplomat Broccoli stalks, sliced
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    The Farm at South Mountain Soil & Seed Garden: Diplomat Broccoli. Radishes.

    Other Simple Ingredients

    • 2 tbsp organic extra virgin olive oil
    • 1/2 tsp sea salt

    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice veggies into bite-sized pieces.
    • In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
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    Lightly toss veggies in olive oil with a pinch of sea salt.
    • Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
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    Mindfully place radishes and broccoli on parchment-lined flat sheet pan.
    • Roast for 12 minutes.
    • Flip veggies.
    • Roast for another 12 minutes.
    • Plate veggies with the hummus.

    Mise en place for the Hummus. Broccoli. Radishes.

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    Mise en place (all ingredients in place) for the Green Hummus. Broccoli. Radishes.

    The plating of the hummus…

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    Enjoy Green Hummus with Roasted Broccoli and Radishes for Snacktime.

    INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE

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

    COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA

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    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

    BB-05-Kids-MelanieAlbert-A-DSC_0453 (2)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

     

     

    Another look at the Mise en Place for the Green Hummus. Diplomat Broccoli. Radishes. Plus, Red Beet and Red Dragonfruit Hummus for plating.

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    Plating Mise en Place: Hummus. Diplomat Broccoli. Radishes.

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

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

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

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

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

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

     

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

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

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

    Simple Hummus Recipe

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

    Simple Ingredients

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

    Extra Ingredients

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

    Simple Steps

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

    A look at all three intuitive hummus creations:

    Classic Hummus

    Basil Hummus

    Turmeric Hummus

    The 3 Hummus Creations and Taste Testing

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

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    Enjoying a plate of hummus…after the celebration.

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

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

     

  • A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Arizona Winter Harvest Farm-to-Table Intuitive Cooking Class

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

    I am so honored to do the work I love with such beautiful food grown by our local Arizona Farmers in natural, beautiful places in the Phoenix area.  Last weekend I had the honor to lead a Winter Harvest Farm-to-Table Intuitive Cooking class at The Farm at South Mountain, in Phoenix, less than a mile from my home.

    For this class, our culinary focus was an Asian Salad, Veggie Stir-fry, and Hummus. I shopped at the Downtown Phoenix Public Market the day before event (while also leading a Taste of the Market Cooking Demo) and the Soil & Seed Garden at The Farm also provided a CSA (Community Supported Agriculture) share for the class.

    I was so incredibly excited getting set up for the class on our sunny Arizona winter day, immersed in the variety and colors and textures of the food for the class.

    A look at the Farmers’ Market food…

    A look at The Farm at South Mountain CSA, which included all kinds of greens, black radishes, edible flowers, oranges, and pecans.

    I’m also sharing the beautiful “salad in a bowl” from The Farm, fresh and crisp and ready to enjoy with a simple flower.

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    Asian Salad

    We used the Asian Salad Dressing from my book, “A New View of Healthy Eating” as a guide for the dressings. (Scroll down for the recipe guide.) While I often teach how to make a basic salad dressing with an acid (lemon), fat (organic extra virgin olive oil), and sea salt, I have only taught the use of fresh ginger root in a salad a few times. The natural aromatherapy of the ginger really made this dressing fresh and unique.

    A look at two different Asian Salads intuitively created during the class.

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    Winter Harvest Saute

    Our stir-fry (really veggie saute) featured, in order of cooking:

    • Extra virgin olive oil
    • Spring green garlic
    • Green onions
    • Red and orange tomatoes
    • Sea salt
    • Sweet potatoes
    • Orange and purple carrots
    • Broccoli
    • Romanesco
    • Sweet lime and orange juices

    Click to get the recipe blog with simple steps for your veggie saute.

    Our final dishes…Asian Salads…Winter Harvest Saute…Garlic Hummus…

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    Excerpt from “A New View of Healthy Eating”

    Asian Salad with Vibrant Purple Cabbage and Tangy Citrus Ginger Root Dressing

    Make your own gourmet Asian salad with a rainbow of raw organic veggies, your favorite toasted nuts, and intuitively created ginger root dressing.

    Asian Salad: Ginger Salad Dressing: 3 Key Ingredients

    The essential ingredients for a perfect Asian dressing every time are ginger root, a soy flavoring (wheat-free tamari soy sauce or Bragg’s amino acids), and fresh citrus.

    Simple Ingredients

    • 1” fresh ginger root
    • 1 garlic clove, minced
    • ½ cup soy tamari or Bragg’s amino acids
    • ½ orange, juiced
    • ½ fresh-squeezed lemon or lime juice
    • 1 tbsp rice wine vinegar
    • 1 tsp local honey
    • ⅓ cup organic extra virgin olive oil

    Simple Steps

    • Finely mince ginger root and garlic.
    • Place in pint-size Mason jar.
    • Add all other ingredients (except olive oil) to jar and shake.
    • Taste and intuitively add ingredients to create your desired flavor.
      • Too much acid: add olive oil
      • Not sweet enough: add honey
      • Too oily: add lemon or lime juice

    The Power of Ginger

    Ginger is a tropical plant whose roots have been used medicinally in Asia for centuries. Ginger root is a natural anti-inflammatory; it reduces nausea, helps digestion, and is good for colds and flu. A simple way to add fresh ginger to your food is to use it in a salad dressing.

    “The key to a delicious ginger root salad dressing, taste the dressing while you are making it for just the right balance of ginger, citrus, and soy flavor.”

     Asian Rainbow Salad

    Along with a tangy ginger root dressing, a colorful rainbow of raw organic veggies creates a beautiful Asian salad.

    Simple Ingredients

    • 1 purple cabbage, shredded
    • 2 cups Napa cabbage, shredded
    • 1 cup carrots, shredded
    • 1 cucumber, julienned (long, thin slices)
    • 1 cup snap peas or snow peas, cut on bias
    • 6 green onions, cut on bias
    • 1 cup red or purple radishes, shredded
    • 1 cup almonds, sliced and dry toasted

    Simple Steps

    • Dry toast (no oil) sliced almonds in small sauté pan on low heat for 5 minutes.
    • Toss all vegetables in a large bowl and mix thoroughly.
    • Drizzle the Asian salad dressing on the vegetables and gently toss.
    • Top with dry toasted almonds.
    • Enjoy!

    Finally, we created a very simple basic Hummus, just like the Hummus served at the VIP Tailgate Party at the Superbowl XLIV in Miami. Today’s hummus intuitively featured lots of fresh garlic. Click for Hummus recipe.

    Hope you enjoy your local farmers’ produce with simple culinary skills and intuitive cooking. For additional ideas, Melanie Albert’s cookbook, “A New View of Healthy Eating” is available.’’

  • A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Hummus & Avocado Salsa Combo

    A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Hummus & Avocado Salsa Combo

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

    I love hummus and have been making home-made hummus for years. I always come back to a basic hummus recipe that my company served at the VIP Tailgate Party at Super Bowl XLIV in Miami. Today, I paired the hummus with a quick avocado salsa prepared with a tomato, celery, lemon, and sea salt.

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    Make Your Own Hummus: EXPERIENCE NUTRITIONTM Super Simple Organic Hummus

    SIMPLE INGREDIENTS

    • 2 cups cooked chickpeas (garbanzo beans)
    • ⅓ cup chickpea water
    • 3 tbsp tahini (sesame seed paste or sesame seeds)
    • 3 cloves garlic
    • 2 tbsp fresh lemon juice
    • ¼ tsp black pepper
    • ⅛ tsp cumin seeds, ground
    • ⅛ tsp coriander seeds, ground (seeds from cilantro)
    • 2-3 tbsp organic extra virgin olive oil

    SIMPLE STEPS

    1. Place all ingredients into high-speed blender (such as Vitamix) or food processor.
    2. Blend until smooth.
    3. Stream in organic extra virgin olive oil, to taste.
    4. After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.

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    New Culinary with Matthew Kenney Culinary & Plantlab Culinary

    In 2017 I had the wonderful opportunity to participate in several culinary courses with Matthew Kenney Culinary and Plantlab Culinary and learned how to plate food more beautifully. One way to take a simple dish to the next level is to use a ring mold. In the hummus and avocado salsa dish, I layered the avocado salsa with hummus in the ring mold to create this simple lunchtime meal.

     

    If you’re interested in purchasing my latest book, “A New View of Healthy Eating” I’m happy to mail a copy to you.

     

     

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  • A New View of Healthy Eating: Kids Cooking at The Farm at South Mountain: Recipes! Part 2: Simple Organic Hummus

    A New View of Healthy Eating: Kids Cooking at The Farm at South Mountain: Recipes! Part 2: Simple Organic Hummus

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

    This week at the Kids Cooking Class at The Farm at South Mountain, the kids made their own hummus with fresh herbs and wrapped it with a bamboo steamed collard green. Loved seeing the kids’ creativity. One of the hummus batches was full of cilantro and lots of fresh squeezed lemon, and the other one was made with a lot of dill.

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    The timing for the herbal hummus was perfect. This week while shopping at the Old Town Scottsdale Market for the Kids Cooking Class I met Dewayne Frelix of DaddysGourmet.com in Mesa, Arizona, who grows the most intense fresh organic herbs, such as Mexican oregano, chives, marjoram, and basil.

    Before I share the hummus recipe, enjoy my creation inspired by the Kids Cooking Class and the intensity of the Daddy’s Gourmet fresh herbs.  Beautiful, delicious, creamy hummus with fresh oregano and marjoram, and lots of tahini.

    The simple, beautiful marjoram oregano hummus with the edible pansy!

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    Excerpt from A New View of Healthy Eating

    Make Your Own Hummus: EXPERIENCE NUTRITIONTM Super Simple Organic Hummus

    I’m excited to share with you the same recipe we made for the Super Bowl XLIV VIP Tailgate Party for the Super Bowl in Miami. Now you can make it, too.

    SIMPLE INGREDIENTS

    • 2 cups cooked chickpeas (garbanzo beans)
    • ⅓ cup chickpea water
    • 3 tbsp tahini (sesame seed paste or sesame seeds)
    • 3 cloves garlic
    • 2 tbsp fresh lemon juice
    • ¼ tsp black pepper
    • ⅛ tsp cumin seeds, ground
    • ⅛ tsp coriander seeds, ground (seeds from cilantro)

    SIMPLE STEPS

    1. Place all ingredients into high-speed blender (such as Vitamix) or food processor.
    2. Blend until smooth.
    3. After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.

    Interested in a fun hands-on interactive cooking class at your organization, contact Melanie Albert at 602.615.2486 or Mel@MelanieAlbert.com

    “A New View of Healthy Eating” book is available now

    OR

    Stop by the Downtown Phoenix Market on Saturday, April 15, 2017, 9-10am or the Old Town Scottsdale Market on Saturday, April 22, 2017, 10:30-11:30am.  I’ll be doing cooking demos with the local Arizona goodies from these markets and I’m happy to autograph a book for you.

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  • A New View of Healthy Eating: Top 3 Super Bowl Healthy Snacks: Hummus, Wild Sockeye Salmon & Avocado Salsa

    A New View of Healthy Eating: Top 3 Super Bowl Healthy Snacks: Hummus, Wild Sockeye Salmon & Avocado Salsa

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

    Many of you are aware, I have been active with numerous Super Bowls and guiding former NFL players and their families to enjoy cooking healthy foods.

    As a little background, my very first experience was in 2008 when Super Bowl XLII was right here in Phoenix. My company created 3 healthy lifestyle products with the Super Bowl logo: a Zen Clock, Soy Candle Collection, and Matcha Tea kit. And, I had a lot of fun talking to football fans at the NFL Experience.

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    For a few years, we catered at the VIP Tailgate party at the Super Bowls in Tampa and Miami and attended numerous charity events networking with former NFL players. During Super Bowl XLIII week in Tampa, we learned about the serious health issues, such as diabetes, obesity, heart disease,  of the former players and then started teaching several former players how to cook simple healthy foods.

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    In 2011, my company, Experience Nutrition Group, LLC, was honored to be an Official Health & Wellness Partner of the NFL Alumni and participated in 9 events in 4 days during Super Bowl Week in Dallas.

    Since the Super Bowl and many former NFL players are still dear to my heart, I am sharing my favorite Super Bowl snack recipes with you:  Experience Nutrition Hummus, Quick Salmon on the Grill, and Avocado Salsa.

    Today’s recipe is hummus. Tomorrow I will post the salmon and avocado salsa recipes.

    EXPERIENCE NUTRITIONTM Super Simple Organic Hummus (Excerpt from book, A New View of Healthy Eating)

    I’m excited to share with you the same recipe we made for the Super Bowl XLIV VIP Tailgate Party for the Super Bowl in Miami. Now you can make it, too.

    SIMPLE INGREDIENTS

    • 2 cups cooked chickpeas (garbanzo beans)
    • ⅓ cup chickpea water
    • 3 tbsp tahini (sesame seed paste or sesame seeds)
    • 3 cloves garlic
    • 2 tbsp fresh lemon juice
    • ¼ tsp black pepper
    • ⅛ tsp cumin seeds, ground
    • ⅛ tsp coriander seeds, ground (seeds from cilantro)

    SIMPLE STEPS

    1. Place all ingredients into high-speed blender (such as Vitamix) or food processor.
    2. Blend until smooth.
    3. After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.

    Come on over to our Facebook page (www.facebook.com/NewViewHealthyEating) and share your Super Bowl Hummus creations with us!

    Enjoy the Super Bowl weekend!

    Purchase A New View of Healthy Eating today and I’m happy to mail a personalized copy to you.

    Join our e-newsletter for simple culinary tips, delicious & healthy recipes, and to stay up-to-date with events.

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  • A New View of Healthy Eating: Awesome Hummus for Super Bowl

    by Melanie Albert, Nutrition and food expert, author and speaker. Founder & CEO Experience Nutrition Group, LLC.

    Super Bowl 50 is tomorrow, so today is the perfect day to make your own healthy Super Bowl Hummus.

    I’ve been active with 5 Super Bowls over the last few years with Super Bowl logo healthy lifestyle products, catering at the Super Bowl VIP Tailgate in Tampa and Miami, and 2011 Official Health & Wellness Partner of the NFL Alumni with 9 events with nutrition education and catering with NFL Alumni and Hall of Fame Players Golf Classic.

    I’m excited to share with you the same recipe we made for the Super Bowl XLIV VIP Tailgate Party for the Super Bowl in Miami. Now, you can make it, too.

    Melanie Albet, Getting set for Super Bowl XLIV VIP Tailgate Party

    Simple Ingredients

    • 2 cups cooked chickpeas (garbanzo beans)
    • 1/3 cup chickpea water
    • 3 TBSP tahini (sesame seed paste or sesame seeds)
    • 3 cloves garlic
    • 2 TBSP fresh lemon juice
    • 1/4 tsp black pepper
    • 1/8 tsp cumin seeds, ground
    • 1/8 tsp coriander seeds, grounds (seeds from cilantro)
    Hummus: Ingredients into food processor

    Simple Steps

    • Place all ingredients into high speed blender (such as Vitamix) or food processor
    • Blend until smooth
    • After the hummus has been blended, taste and add any more of the ingredients to your taste.

    Get Creative with Your Own Hummus
    Once you have learned how to make this basic hummus, experiment and intuitively create your own versions of hummus.

    •  Interesting extras. Add any of the following and blend again: Cilantro, dill, sautéed onions and garlic, sun-dried tomatoes or olives. Remember, you can make hummus with any kind of beans.
    • Different beans. Try making hummus with black beans, navy beans or a combination of your favorite beans.
    • Tahini or sesame seeds. Experiment with pre-made tahini or hand-grind your own sesame seeds in a mortar and pestle.
    • World flavors. Experiment with different herbs and spices. Make a Mediterranean hummus with basil, oregano and marjoram, roasted red peppers, olives and capers. Try a Mexican hummus with chili powder, coriander, garlic and fresh Jalapeno peppers and cilantro. Make an Indian version with cumin, cardamom, cinnamon and ginger.

    Excerpt from “A New View of Healthy Eating” book to be launched April 2016. Join our e-newsletter list for recipes, simple healthy culinary techniques, intuitive cooking, nutrition tips, mindful eating and self care. www.EXPNutrition.com

    A New View of Healthy Eating: Hummus Recipe

  • Experience Nutrition: Super Simple Organic Hummus Recipe: Just like the hummus we served at the Super Bowl VIP Tailgate Party

    By Melanie Albert, Founder & CEO, Experience Nutrition Group, LLC, Phoenix, AZ. Nutrition and food expert, author and speaker. Integrative Nutrition Health Coach, Holistic Nutrition and Whole Food Cooking Instructor at Southwest Institute of Healing Arts.

    Make EXPERIENCE NUTRITION Super Simple Organic Hummus

    I’m excited to share with you the same hummus recipe we made a few years ago at the Super Bowl XLIV VIP Tailgate Party for the Super Bowl in Miami. Now, you can make it, too. Scroll down for a fun behind the scene photo from the VIP Tailgate Party.

    Super Simple Organic Hummus

    EXPERIENCE NUTRITION Organic Hummus Recipe
    EXPERIENCE NUTRITION Organic Hummus Recipe

    Step 1: Blend all ingredients in Vitamix or food processor, until smooth

    • 2 cups cooked chickpeas (garbanzo beans)
      • 1 cup cooked garbanzo beans (soak beans overnight, cook for about 1.5 hours with 1/2 strip kombu seaweed for tenderizing. If you do not have time to cook your own garbanzo beans, use a can of beans, such as Eden Organic Garbanzo Beans that have been cooked with kombu
    • 1/3 cup chickpea water
    • 3 tablespoons tahini (sesame seed paste or sesame seeds)
    • 3 cloves garlic
    • 2 TBSP fresh lemon juice
    • 1/4 tsp black pepper
    • 1/8 tsp cumin (grind fresh cumin seeds)
    • 1/8 tsp coriander (grind the seeds from cilantro)

    Step 2: After the hummus has been blended, taste and add any more of the ingredients to your taste.

    Step 3: Add any of the following and blend again: Cilantro, dill, sautéed onions and garlic, sun-dried tomatoes or olives. Remember, you can make hummus with any kind of beans.

    Step 4: Experiment with your own hummus creations. Once you know how to make this basic hummus, try making it with black beans or navy beans or a combination of your favorite beans.

    Step 5: Practice Intuitive Cooking Experience and share your cooking experiences, including hummus, with us on our Facebook page: www.facebook.com/experience.nutrition.now

    Melanie Albert’s book, Enjoy Food & Life, is available as an e-book on www.EXPNutrition.com and you can join her on Twitter @NutritionAuthor She is available for speaking engagements, cooking workshops and retreats.

    Melanie Albert at Super Bowl VIP Tailgate, Super Bowl 2008 in Miami.
    Melanie Albert at Super Bowl VIP Tailgate, Super Bowl 2008 in Miami.

  • 9 Ways 90 Days: Hummus Recipe, Just like the hummus we served at the Super Bowl XLIV in Miami

    by Melanie Albert, Nutrition & Wellness Expert, Author, Speaker, Founder & CEO Experience Nutrition

    Excerpt from book, “Enjoy Food & Life, 9 Ways 90 Days Step-by-step action plan for healthy eating & living.”

    9 Ways 90 Days Organic Hummus Recipe: Just like Super Bowl VIP Party in Miami
    9 Ways 90 Days Organic Hummus Recipe: Just like Super Bowl VIP Party in Miami

    This is the same recipe we made for the Super Bowl XLIV Tailgate Party for the Super Bowl in Miami. Now, you can make it, too.

     

    Blend all ingredients in Vitamix or food processor, until smooth

    • 2 cups cooked or canned chickpeas (garbanzo beans)
    • 1 can Eden organic garbanzo beans with kombu
    • Or, If you have time, 1 cup cooked garbanzo beans (soak beans overnight, cook for  about 50 minutes with ½ strip kombu seaweed)
    • 1/3 cup chickpea water
    • 3 tablespoons tahini (sesame seed paste or sesame seeds)
    • 3 cloves garlic
    • 2 TBS fresh lemon juice
    • ¼ tsp black pepper
    • 1/8 tsp cumin
    • 1/8 tsp coriander (seeds from cilantro)

    After the hummus has been blended, taste and add any more of the ingredients to your taste.

    Add any of the following and blend again: Cilantro, dill, sautéed onions and garlic, sun-dried tomatoes or olives. Remember, you can make hummus with any kind of beans. Once you know how to make this basic hummus, try making it with black beans or navy beans.

     

    Make your own delicious, simple hummus and enjoy the Super Bowl today!