I’m so honored to share simple, beautiful cooking classes with Humana in Mesa, Arizona, for the last few years. This week, our focus was on “High Fiber Foods” with a tasty, simple-to-prepare Asian Salad with Citrus Ginger Root Dressing.
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.
A quick peek at the set at Humana, with my short Facebook Live.
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, minced
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 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
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 or sliced
2 cups Bok Choy, sliced
1 cup carrots, shredded
1 cucumber, julienned (long, thin slices)
1 cup snap peas or snow peas, cut on bias (Note: not have snap or snow peas)
6 green onions, cut on bias
1 cup red, purple, or watermelon radishes, sliced
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!
Happy to share with you the beautiful, colorful, simple-to-prepare Asian Salad. At Humana, we all really enjoyed the freshness of the dish and the ginger-rich dressing.
And, I was so fortunate to enjoy left-overs with my sunset…
Hope you enjoy creating your version of an Awesome Asian Salad.
Please share your creations with us on our new Instagram @plantbasedfoodart and Facebook www.facebook.com/plantbasedfoodart
I’m excited to announce that Experience Nutrition is now offering exciting Beautiful Food Art Challenges…
If you’d like to hear about the next Challenge, please fill in your Name and Email.
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, 2020The 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
Make the flatbread.
Roast root veggies and kale.
Make the hemp seed cream.
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.
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.
