Tag: retreat

  • Experience Nutrition: Farm-to-Table Cooking with The Farm at South Mountain: Arizona Spring Flatbread

    Experience Nutrition: Farm-to-Table Cooking with The Farm at South Mountain: Arizona Spring Flatbread

    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.

    Spring Farm-to-Table Flatbread

    The beauty of the Soil & Seed Garden greens and “purple greens” were the inspiration for my weekly flatbread.

    Let’s take a look at the Spring CSA

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    The Farm at South Mountain: CSA March 2019

    SPRING FLATBREAD RECIPE STEPS

    To prepare your Spring Farm-to-Table Flatbread, follow the following recipes to create a flatbread with your local seasonal ingredients. Please share your flatbread creations with us on www.facebook.com/NewViewHealthyEating or tag @nutritionauthor on Instagram.

    • Roasted Veggies: Choose a few seasonal veggies, such as cauliflower, radishes, and tomatoes.
    • Sauteed Greens & Purples: Choose a few of your favorites, such as arugula, spinach, or shungiku (chrysanthemum).
    • Cashew Cream: Quick Plant-based sauce created with raw cashews.
    • Quick Yeast-Free Flatbread: Quick flatbread that takes less time that yeast flatbread.
    • Creation Video: Layering of veggies onto the flatbread.
    • Final Flatbread: A look at the cooked flatbread with sauteed greens.

    ROASTED VEGGIES RECIPE

    Simple Ingredients from the Soil & Seed Garden

    • 10-12 radishes, sliced
    • 1 small head, cauliflower, sliced

    Other Simple Ingredients

    • 2-3 small tomatoes, sliced
    • 3-4 mini sweet peppers
    • 2-3 garlic cloves, minced
    • 2-3 tbsp organic extra virgin olive oil
    • 1 tsp sea salt
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    Ingredients Set for the Spring Flatbread and Sauteed Greens & Purples

    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice veggies into bite-sized pieces.
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    Mise en Place: Roasted Veggies
    • In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
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    Add olive oil and a pinch of salt to veggies prior to roasting.
    • Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
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    Place veggies on parchment-lined flat sheet, with veggies not touching.
    • Roast for 12 minutes.
    • Flip veggies.
    • Roast for another 12 minutes.
    • Use veggies as flatbread toppings.
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    Roasted veggies are ready for the Spring flatbread.

    SAUTEED GREENS AND PURPLES

    Simple Ingredients from Soil & Seed Garden

    • 2 cups of 3-4 greens from Soil & Seed Garden, such as Shungiku, Minutina, Purple Orach, Red Spinach
    • 3-4 leaves, lemon verbena
    • 1 tsp organic extra virgin olive oil
    • 2-3 tbsp fresh grapefruit juice
    • Pinch sea salt
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    Mise en place for sauteed greens: Red Spinach, Purple Orach, Shungiku (Chrysanthemum), Minutina.

    Simple Steps

    • Pre-heat medium sauté pan on medium.
    • Add olive oil to pan.
    • Add to pan, green colored greens, lemon verbena, pinch sea salt, and 1 tbsp grapefruit juice.
    • Lightly toss the greens to cook for 2 minutes.
    • Remove greens from pan.
    • Follow same cooking steps for the purple greens.
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    Saute greens lightly and quickly with squeeze of fresh grapefruit juice and a pinch of sea salt.

    Greens & Purples Sauteed for the Flatbread

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    The beauty of the greens and purples.

    CASHEW CREAM

    Simple Ingredients

    • 1 cup raw cashews, soaked in water 2-4 hours
    • 3 tbsp nutritional yeast
    • 1 tbsp fresh lemon juice
    • Pinch sea salt
    • ¼ cup water, adjust for desired creaminess.

     

    Simple Steps

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

    EXPERIENCE NUTRITIONTM Yeast-Free 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)
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    Mise en place set for the Yeast-free Quick Flatbread.

    Simple Steps

    • Place pizza stone into oven. Pre-heat oven to 390 degrees F. Pre-bake the stone for about 5 minutes.
    • In large glass bowl, with a fork mix dry ingredients: flour, baking powder, salt.
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    Mix the sprouted spelt flour, baking power, and salt. Then add olive oil and water.

     

    • Add 3/8 cup water and oil until dough forms a ball. Add additional water, as needed.
    • Knead on a lightly floured surface for 3-4 minutes.
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    Kneed the dough 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.
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    Roll out the flatbread 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.
    • Spread cashew cream on the top of the flatbread.
    • Add veggies to the top of the flatbread.
    • Cook for about 8 minutes.
    • Garnish with edible flowers.
    • Enjoy!

    Mise en Place Spring Farm-to-Table Flatbread

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    Mise en place to prepare the Spring Flatbread.

    Enjoy the Step-by-Step Video of Layering the ingredients on the flatbread.

    Let’s take a look a the beautiful, tasty, local Arizona flatbread.

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    The beauty of the Spring Farm-to-Table Flatbread.

    Mouthwatering…

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    Spring Farm-to-Table Flatbread. Sauteed Greens.

     

    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


    BB-04-A-06-VisitPhoenix-ExperienceNutrition-TeamBuilding-Lasagna-IMG_2111

    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

     

     


    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.

    NaturalAwakeAZ-Jan19-Cover-IMG_7717 (1)
    Natural Awakenings Arizona, January 2019

    Join our Simple Daily Plant-Based Eating Tips Facebook Page


     

     

  • Experience Nutrition: Behind the Scenes for The List TV Shoot

    Experience Nutrition: Behind the Scenes for The List TV Shoot

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

    As an entrepreneur, I am totally living my passion. Connecting with our local Arizona farmers and chef friends, and having so much fun every day enjoying real whole foods.

    I am so humbled to be invited to appear on tv segments with The List TV Show, produced by Scripps, right here in Phoenix, Arizona, and aired in 41 markets across the USA.

    In the recent February 2019 segment our focus was the HMR Diet, rated as the #1 weight loss diet by US News & World Report. Our angle was to create 3 different meals taking into account the 3 2 5 philosophy of HMR. That is, eat 3 Shakes a Day, 2 Entrees a Day, and 5 Servings of Veggies and Fruit a Day.

    Pre-Production with the Producer

    The producer, Olivia Schneider and I wanted all of the meals to be simple to prepare and in keeping with my plant-based focus. For the shake, we decided to make home-made cashew milk as the base for a raspberry smoothie. For the Entree we chose a Farm-to-Table Veggie Bowl with Brown Rice, and for the Veggies, it’s a colorful Farm-to-Table Roots and Greens Salad with a vibrant rainbow of veggies.

    Farm-to-Table Just Harvested Produce for the Shoot

    A few days prior the tv shoot — as soon as the recipes were approved –I reached out to my passionate urban farmer friend, Billy Anthony at The Farm at South Mountain. Billy supplied us with literally “just-harvested” produce for the shoot including all kinds of beautiful roots, greens, veggies, edible flowers, and even a floral arrangement.

    A Quick Look at The Farm at South Mountain Soil & Seed Garden

    Billy was kind enough to organize and label the produce, so the different types of unique veggies and greens would be perfectly clear. Even the edible flowers were labeled.


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    Thanks to Billy for the beautiful farm-to-table floral arrangement for our kitchen set.

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    Day Before the Shoot: Finalize the Recipes

    A little more than 24 hours before the shoot, I started to intuitively decide which veggies would make sense with the two different veggie dishes: Roasted Farm-to-Table Veggie Bowl and Rainbow Salad. And, we finalized the recipes that we’d be filming.

    Food for the Shoot

    Incredibly beautiful just-harvested produce from the Soil & Seed Garden at The Farm at South Mountain.




    Day of Shoot Food Pre-Production

    The morning of the shoot started quite early, around 6am as I began to cook and prep food for the shoot, so we’d be ready with the final components of each of the dishes for on-camera. Just for fun, my pre-shoot cooking check-list.

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    Behind the scene out-takes from Pre-Prep


    A video look at the pre-production prep for The List TV Shoot…all set for the Crew.


    The Kitchen Set

    Right at 1pm, when I had just finished cooking and organizing the pre-prep food, the crew arrived and set up my kitchen for the shoot.

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    We all loved the edible flowers. Thanks so much to urban farmer, Billy Anthony at The Farm at South Mountain.

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    On Set: The Make your Own Shake: Raspberry Goji Berry Cashew Milk Smoothie


    On Set: The Farm-to-Table Roasted Veggie Bowl


    On Set: The Beautiful Farm-to-Table Roots & Greens Salad


    The beautiful dishes we created, with plating by  The List TV Show Co-Host Segun Oduolowu.

    Now, lets’ take a look at the beautiful dishes we creating during the shoot. During the segment, I guided The List co-host Segun Oduolowu to plate the dishes. Thanks again to urban farmer, Billy Anthony  for the beautiful food grown at the Soil & Seed Garden at The Farm at South Mountain. Thanks so much to The List for the opportunity to work together to bring these “create your own dishes” to your viewers.

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    Please join the Experience Nutrition Blog and come back for the step-by-step photos of the creating of the recipes created in for this tv segment with The List.


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


    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


    Mel-Billy-Grid-1

    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


    BB-04-A-06-VisitPhoenix-ExperienceNutrition-TeamBuilding-Lasagna-IMG_2111

    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

     

     


    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.

    NaturalAwakeAZ-Jan19-Cover-IMG_7717 (1)
    Natural Awakenings Arizona, January 2019

    Join our Simple Daily Plant-Based Eating Tips Facebook Page

     

     

     

  • Experience Nutrition: Farm-to-Table Cooking with The Farm at South Mountain: 15 Arizona Greens & 1 Green Drink

    Experience Nutrition: Farm-to-Table Cooking with The Farm at South Mountain: 15 Arizona Greens & 1 Green Drink

    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.

    During the last few weeks, Billy has been growing and we’ve been enjoying so many different greens. What I love about the greens is that they are so beautiful with so many various shapes, sizes, textures, and colors. And, they offer different flavors. Some more mild. Some very spicy. Plus, we can enjoy greens raw in salads and beverages, lightly sautéed in a side dish, and even as dehydrated chips. Think kale chips.

    Oh my…the wide variety of greens grown at The Farm’s Soil & Seed Garden this 2019 Fall / Winter Season.

    1. Borage greens
    2. Broccoli greens
    3. Cauliflower greens
    4. Collard greens
    5. Hon tsai tai
    6. Kale
    7. Minutina
    8. Mizuna
    9. Mustard Greens
    10. Rainbow Chard
    11. Red Pac Choy
    12. Roquette Arugula
    13. Shungiku (chrysanthemum)
    14. Spigarello
    15. Tatsoi

    Let’s take a look at Soil & Seed Garden. Always beautiful. And, one of my favorite places to pause and enjoy nature…right in my neighborhood.


    And, the beauty of edible flowers…

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    Broccoli Kale Orange Green Drink Recipe

    This week I decided to try something different with the greens. A Green Drink, featuring the kale, sprouting broccoli, and fresh mint grown at the Soil & Seed Garden by urban gardener Billy Anthony.

    SIMPLE INGREDIENTS

    From the Soil & Seed Garden

    • 1 cup kale leaves
    • 1 cup sprouting broccoli
    • 2 small oranges, peeled
    • 3 sprigs fresh mint

    Other Ingredients

    • 2 cups coconut water
    • 1 banana, cut and frozen

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    SIMPLE STEPS

    • Place kale, broccoli, and coconut water into high speed blender and blend for about a minute.
    • Add oranges and mint. Blend for a minute.
    • Add bananas and blend another minute.

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    • Enjoy as a refreshing breakfast or snack.

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    Garnish with a few sprigs of broccoli, mint, and edible flowers…Enjoy!

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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


    Mel-Billy-Grid-1

    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


    BB-04-A-06-VisitPhoenix-ExperienceNutrition-TeamBuilding-Lasagna-IMG_2111

    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

     

     


    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.

    NaturalAwakeAZ-Jan19-Cover-IMG_7717 (1)
    Natural Awakenings Arizona, January 2019

    Join our Simple Daily Plant-Based Eating Tips Facebook Page


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

    IMG_4825