Tag: retreats

  • Experience Nutrition: Yeast-Free Flatbread. When you don’t have yeast in your kitchen.

    Experience Nutrition: Yeast-Free Flatbread. When you don’t have yeast in your kitchen.

    While more of us are now baking bread and pizza at home during the Coronavirus social distancing and staying at home, I wanted to share with you a recipe we cooked during our Fall 2019 Sedona Plant-Based Cooking Retreat. This recipe will give you an option if you live in an area where you are not able to purchase yeast at this point, or if you don’t normally keep yeast in your pantry.

    For the flatbread, roast some vegetables, create a simple nut sauce, and enjoy a nice meal with your family. During our retreat we enjoyed cooking with beautiful local food grown by Whipstone Farm in Paulden, Arizona and The Soil & Seed Garden at The Farm at South Mountain in Phoenix.

    Enjoy your flatbread with roasted veggies, hummus, tomatoes, salsa, or even a drizzle of olive oil. And, please share your creations with us on Instagram @plantbasedexperiences #plantbasedexperiences

    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)

    Simple Steps

    • Place pizza stone into oven. Pre-heat oven to 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 on a lightly floured surface 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.
    • Spread hemp seed cream (recipe below) on the top of the flatbread.
    • Add roasted veggies to the top of the flatbread. (See two ways to roast veggies below.)
    • Cook flatbread for about 8 minutes.
    • Garnish with edible flowers.
    • Enjoy!

    Look at the beautiful, delicious plant-based farm-to-table flatbread intuitively created at our 2019 Sedona Retreat, and a glimpse of beautiful self care meditation at Cathedral Rock to inspire you to pause and take time for you these days.

    The Sedona Retreat flatbread features beautiful veggies grown by Whipstone Farm in Paulden, Arizona and flowers grown at the Soil & Seed Garden at The Farm at South Mountain in Phoenix.


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    Amazing nourishing dinner, with the Farm-to-Table Flatbread at our Fall 2019 Sedona Plant-Based Cooking Retreat.

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    Mediation. Breathwork. Awe….Omm…at Cathedral Rock. With Patricia Fonseca of Back to Earth Sedona Tours.

    ROASTED VEGGIES TWO WAYS

    Choose a few of your favorite veggies and one of the following two culinary techniques to roast veggies for your flatbread. For the Sedona Retreat flatbread we roasted beautiful local veggies grown by Whipstone Farm including kohlrabi, cauliflower, radishes, leeks, potatoes, and peppers.

    Simple Ingredients

    • 5-7 of your favorite veggies, sliced
    • 3 tbsp extra virgin olive oil
    • 1/2 tsp sea salt

    Original Roasted Veggies Culinary Technique

    With this technique, we use a flat parchment-paper lined sheet pan. Space the veggies out, not touching. This way, the veggies are cooked from the heat of the bottom of the pan which caramelizes them a little, along with the heat in the oven circulating around them.

    To see these roasting veggie technique, click to the Spring Flatbread recipe.

    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.
    • Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
    • Roast for 12 minutes.
    • Flip veggies.
    • Roast for another 12 minutes.
    • Use veggies as flatbread toppings.

    Quick Roasted Veggies

    A very quick and easy way to roast veggies. Check out this Summer Flatbread and get the steps to quick roast veggies.

    • Pre-heat oven to 425 degrees F.
    • Place veggies in roasting pan.
    • Drizzle with olive oil.
    • Sprinkle with sea salt.
    • Roast 12 minutes.
    • Toss.
    • Roast another 12 minutes.

    HEMP SEED CREAM

    Simple Ingredients

    • 1 cup hemp seeds
    • 3 tbsp nutritional yeast
    • 1 tbsp fresh lemon or lime juice
    • Pinch sea salt
    • ¼ cup water, adjust for desired creaminess.

    Simple Steps

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

    Hope you enjoy making flatbread in a new way, without yeast, and enjoy it with your family these days. Feel free to share your creations with us on Instagram @plantbasedexperiences #plantbasedexperiences

    If you are interested in joining us on a future retreat, please feel free to take a look at our Sedona Retreat page.

    By Melanie Albert, Founder & CEO Experience Nutrition Group, LLC, in Phoenix, Arizona. Award-winning cookbook author, speaker, team building, and retreat leader.

     

  • 2020 Sedona Plant-Based Cooking & Self Care Retreats: Meet the Team

    2020 Sedona Plant-Based Cooking & Self Care Retreats: Meet the Team

    Meet the Sedona Retreat Team

    We are all so excited to share our passions with you during the Sedona Plant-Based Cooking & Self Care Retreats in 2020.

    Retreat dates: February 7-10, 2020; June 12-15, 2020; September 18-21, 2020

    •  Melanie Albert, Retreat Host, Plant-Based Culinary
    • Muzique Broadnax, Massage Therapy
    • Gary Henderickson, Feng Shui
    • June Rettinger de Arballo, Ceremony and Hand Readings
    • Daniel Posney, Kiva Ceremony and Ceremonial Vortex Hike
    • Patricia Fonseca, Ayurvedic Yoga Hike

    Melanie Albert, Retreat Host and Plant-Based Farm-to-Table Cooking Guide

    Melanie Albert, Farm-to-Table Plant-Based Intuitive Cooking Expert, author, and speaker, Melanie is Founder and CEO of Experience Nutrition Group, LLC, in Phoenix, Arizona, and award-winning cookbook author of “A New View of Healthy Eating.” She regularly contributes recipe articles to “Natural Awakenings” and appears on The List tv show.

    Melanie’s passion is local Arizona food. She loves intuitively creating and guiding others to enjoy healthy eating and prepare simple beautiful farm-to-table plant-based meals with our local Arizona farmers’ produce.

    A leader in wellness, nutrition, and whole foods cooking for over 15 years, Melanie is a 2007 graduate of the Institute for Integrative Nutrition, worked in marketing with Weil Lifestyle/Andrew Weil, MD for 9 years, and has completed 610 hours of plant-based culinary training. Through hundreds of cooking classes, events, corporate wellness, team building, media, and retreats Melanie has taught thousands of people — former NFL players, MDs, holistic practitioners, business professionals, kids, and media — simple ways to cook delicious meals with plant-based food from our local Arizona farmers.


    Muzique Broadnax, Therapeutic Massage

    MuziqueMuzique Broadnax, Certified Massage Therapist, Founder of Balenchino Massage in Arizona and Minnesota, is a charismatic and passionate deep tissue specialist with an abundance of formal and hands on experience and training. Who loves to heal, rejuvenate and motivate her customers! Working with intention to delve into muscle tension and create deep releases and detoxification in your body. Muzique was implanted in Phoenix by way of Minnesota since June 2019 that has been practicing the art of massage for over 12 years.

    In her spare time she is an avid yogi and loves to travel the world. Open communication within her business directly applying the wants and needs of her customer into her business practices in turn creating meaningful and lasting relationships with her loyal customer.

    During the retreat, you’ll receive one 1-hour therapeutic massage with Muzique, right in the comfort of our retreat house.


    Gary Henderickson, Feng Shui

    Founder & CEO of Feng Shui Design International, in Sedona, Arizona, Gary has over 42 years of study and practice with Feng Shui, architecture, interior design and community design as his professional background. He has developed an integral approach to feng shui, drawing from 12 different techniques of feng shui. He designs community developments, homes, offices, healing retreat centers, and industrial complexes. He lectures, teaches and consults throughout the United States and overseas to developers, city planning departments, architects, interior designers, design institutions, corporations, individuals, and homeowners.

    Gary’s Feng Shui readings focus on how this ancient science can help you to increase your effectiveness and efficiency in your work and increase your income, discover your lucky direction, find which partners would be most compatible with you, enjoy more harmony in your relations with family, friends and business associates, and improve your sleep.

    During the retreat, you will receive a private 30-minute Feng Shui Reading with Gary.


    June Rettinger de Arballo, Ceremony and Hand Readings

    June Rettinger de Arballo and her organization, Meaningful Thing, in Sedona, Arizona, has been specializing in the Spiritual Journey since 1979,  focusing on Personal, Home & Land Clearings, Readings, Workshops, Healing Energy Work, and Medium to Deep Tissue Massage.

    June is a dual citizen of the United States and Mexico and follows her spiritual practice from her mother’s heritage of Apache and Mexican.  She comes from a family of seers and uses her gifts as a psychic/medium and offers readings, clearings, ceremonies and blessings as well as group experiences.

    June has also been a massage therapist since 1979 specializing in medium to deep tissue massage and cupping.  Over many years she has worked closely with Indigenous Elders from around the world including the 13 Indigenous Grandmothers to bring their messages to our communities.  Her private practice is in a historic stone house located in the heart of Sedona, Arizona.

     During our retreats, June offers unique hand readings and special spiritual blessings — ceremony preformed asking (God/Creator/Universal energies/Spirits/Angels/Ancestors/Spiritual Guides) for good things and protection to come to an individual or a venture.


    Daniel Posney, Kiva Ceremony and Ceremonial Vortex Hike

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    Daniel Posney, Kiva Ceremony during 2019 Sedona Plant-Based Cooking & Self Care Retreat

    Daniel Posney, Founder of Shamystic in Sedona, Arizona, Daniel provides life transformation, energetic and shamanic healing, intuitive guidance, initiation into higher consciousness, and soul activation.

    Introduced to native traditions and ceremonies while on childhood trips to Africa, Europe and later to Tahiti and Hawaii, Daniel discovered his Soul connection with shamanism and mystic wisdom. After several traumatizing life events, Daniel initiated a spiritual awakening and transformation. Living for 3 years in a 200-sq ft cabin on a 4000-acre Self-Realization ashram (spiritual community), Daniel continued his self-discovery and native experiences, which led to release of all possessions and a 2000-mile bicycle journey.

    For over 10 years, Daniel is a recognized practitioner, healer, guide, and teacher who offers practical tools to create and attract more of what you want in your life, significantly reduce physical pain, discover new perspectives and experience more clarity about your life.

    During our retreats Daniel guides us in a memorable kiva ceremony on the retreat house property, along with a ceremonial Sedona Vortex hike.


    Patricia Fonseca, Ayurvedic Yoga Hike

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    Patricia Fonseca, Ayurvedic Yoga Hike at Cathedral Rock, Sedona, AZ

    Co-founder of Back to Earth Sedona Tours, Patricia Fonseca grew up in the Adirondack Mountains of Upstate New York, and moved to Sedona in 2001. While her original career was that of attorney and legal author, she found new balance and purpose in her life through working with mentors in meditation, yoga, and the ancient Ayurvedic traditions.

    Gradually, her new understanding led her to transition her own life to teaching meditation, yoga, fitness and Ayurvedic lifestyle at the world renowned Mi Amo Spa at Enchantment Resort. She is also a Reiki master with 7 years of hiking and nature guide experience. Patricia brings an innate compassion to every consult she leads, and her enthusiasm is contagious. Her own experiences in the high-stress world of law make her an ideal guide for anyone who has become worn by business stress, and for those seeking to incorporate more balance and meaning into their busy lives.

    During our retreats, Patricia leads meaningful, unique Ayurvedic yoga with hiking in the magical Sedona vortex.


    I’ll continue to post additional blogs, photos, experiences, and recipes from our September 2019 Sedona Plant-Based Cooking & Self Care Retreat. Meanwhile, please reach out to me if you’re interested in one of our 2020 retreats or a custom retreat for your organization or group of friends in 2020. – Melanie Albert


    If you’re ready to reserve your spot for one of the 2020 Retreats, click here for the $500 initial deposit.

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  • Experience Nutrition Sedona Retreats: Glimpse of Hiking, Yoga, and Meditation

    Experience Nutrition Sedona Retreats: Glimpse of Hiking, Yoga, and Meditation

    Yoga, Hiking, and Meditation in the Beauty of Sedona

    In addition to lots of hands-on plant-based intuitive cooking at our Sedona retreats, we enjoy hiking, yoga, meditation, and self-care in the beauty of the Sedona red rocks and vortex energy. – Melanie Albert, Experience Nutrition

    During our September 2019 retreat, we explored three different magical areas in Sedona.

    • Cathedral Rock. One of my very favorite places in the world.
    • Seven Sacred Pools. Quiet magical, feminine energy.
    • Medicine Wheel and the Amitabha Stupa at Peace Park. Spiritual energy.
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    WOW! Yoga at Cathedral Rock. Dreams come true!

    During our September 2019, we enjoyed hiking at the Seven Sacred Pools, Ayurvedic yoga and meditation with Back to Earth Sedona Tours at one of my very favorite places in the world, Cathedral Rock. Finally, to close out our retreat, during a beautiful hail storm, Wendi and I enjoyed an incredible ceremony at the Medicine Wheel at Peace Park and the Amitabha Stupa.

    Enjoy a few favorite photos by my Brazilian photographer friend, Nathalia Rocha, and a few of my personal out-takes during the beautiful hail storm at the Medicine Wheel.


    Seven Sacred Pools

    The hike to the Seven Sacred Pools takes us through a beautiful, quiet winding path and the deep Devil’s Sinkhole. During the hike, we enjoy the beauty of nature and the feminine energy of the sacred pools, and simple quiet time with the red rocks.


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    What a magical spot on our Earth: The Seven Sacred Pools in Sedona, Arizona.


    Cathedral Rock, Sedona, Arizona

    One of my very favorite places on our Earth. Cathedral Rock is my go-to visit, even when I take a day trip from Phoenix to Sedona.

    In awe. Stunning beauty. Majestic.

    Calming and energizing. Grounding and uplifting.  Simply Beautiful.

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    Cathedral Rock. Sedona, Arizona. Bold & Beautiful.

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    Balancing our Bodies. Ayurvedic Yoga, with Patricia Fonseca of Back to Earth Sedona Tours.

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    One of my very favorite special places on Earth. More than excited to enjoy the water energy at Buddha Beach at Cathedral Rock.


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    Mediation. Breathwork. Awe….Omm…at Cathedral Rock. With Patricia Fonseca of Back to Earth Sedona Tours.

    Medicine Wheel and so much more at the Amitabha Stupa and Peace Park in Sedona, Arizona.

    The final morning of our retreat, Wendi and I enjoyed a magical experience at the Medicine Wheel at the Amitabha Stupa and Peace Park. The 14-acre Peace Park is juxtaposed between Chimney Rock and one of Sedona’s most massive mountains, Thunder Mountain.

    Thanks to the beautiful experience, guided by Patricia Fonseca and Sharon Day of Back to Earth Sedona Tours. Photos from Melanie’s Cell phone.


    Prayer Flags. Upon our first glimpse of the Stupa, we are greeted by prayer flags that hang from trees and are strung from the top of the Stupa, fluttering out in every direction.

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    Pause and enjoy the first glimpse of the Amitabha Stupa in Sedona, Arizona.

    Meditative Walk. The Stupa architecture is filled with hundreds of millions of prayers for peace, sacred relics, and ritual objects. Upon arrival, we experienced a beautiful meditative, grounding walk around the sacred Stupa three times offering our intentions for ourselves and others around the world.

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    Meditatively walk the Stupa three times, with intention.

    Then, we offered our prayers to the beautiful Buddha.

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    Prayers to the Buddha.

    Time for Cleansing. As soon as we arrived at the Medicine Wheel, we experienced magnificent cleansing (literally) with a hail and rainstorm. Wendi and I huddled under a Jupiter tree and Wendi’s wide rim hat in an attempt to stay dry. Enjoy the video…


    The Medicine Wheel. After the beautiful hail and rain storm, it was our time to walk the Medicine Wheel with indigenous teachings from each direction (North, East, South, West) and life in four segments of 25 years, while Patricia guided us with the beat of Sharon’s drumming. What fun!



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    Melanie Albert enjoying the Medicine Wheel ceremony!

    East & West. During the ceremony, I intuitively gravitated to the East, symbolizing for me, New Beginnings and Growth. Wendi gravitated to the West energy. Definitely looking forward to learning more wisdom from the Medicine Wheel.

    Tara Stupa. So much to experience at the Stupa including the first Stupa build in Arizona, a smaller one, dedicated to Tara, the mother of all Buddhas.

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    Stupa dedicated to Tara, the mother of all Buddhas.

    Spin the Prayer Wheels. As you leave Peace Park spin the prayer wheels that are filled with thousands of mantras, to amplify your experience at the Park.


    When you visit Sedona, or come to one of our Plant-Based Cooking Retreats, be sure to spend time at the Amitabha Stupa and Peace Park.

    I’ll continue to post additional blogs, photos, experiences, and recipes from our September 2019 Sedona Plant-Based Cooking & Self Care Retreat. Meanwhile, please reach out to me if you’re interested in our November 15-18, 2019 retreat or a custom retreat for your organization or group of friends in 2020. – Melanie Albert


    If you’re ready to reserve your spot for the November 15-18, 2019 Retreat, click here for the $500 initial deposit.

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  • Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Bowl

    Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Bowl

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

    I was so excited to intuitively create this farm-to-table recipe with the POM BOX with the Pomegranate Café in Ahwatukee and Rhibafarms in San Tan Valley, Arizona.

    This recipe is inspired by the range of roots and the fennel in the POM Rhibafarms Box. Veggie Bowls are popular and we can prepare a really quick veggie bowl with a simple roasting technique where we cook  all veggies in a pan or two. Cook a whole grain and make your own tasty Veggie Bowl.

    Let’s take a look at the POM Rhibafarms Box…

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    The beauty of the POM Rhibafarms Box

    Closer look at the POM Rhibafarms Box

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    POM Rhibafarms Quick Roasted Veggie Bowl

    INGREDIENTS from the POM RHIBAFARMS BOX

    • Rhibafarms: Carrots, rainbow radishes, broccoli, fennel, green onions, red beets
    • Pomegranate Café: Flaxseed  Crackers

    QUICK ROASTED VEGGIES

    Simple Ingredients

    • 2 red beets
    • 1 fennel bulb
    • 5-7 yellow carrots
    • 3-5 green onions
    • 5-7 broccoli florets
    • 5-7 mini-peppers
    • 1 purple sweet potato
    • 1 tsp sea salt
    • 3 tbsp dried spices: Your choice: Mediterranean Blend, Southwest Blend

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    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice all veggies into bite-sized pieces.

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    • Place veggies into baking pan.
    • Place purple veggies (sweet potato, beet) into baking pan.
    • Place all other veggies into separate pan.
    • Drizzle both pans of veggies with olive oil, spices, and sea salt.

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    • Roast for 15 minutes.
    • Mix veggies.
    • Roast for another 12 minutes.
    • Use veggies in veggie bowl.

    Fennel Almond Brown Rice

    Simple Ingredients

    • 1 cup brown rice
    • 2-3 fennel bulb slices
    • 1/3 cup almonds, sliced
    • 2 cups water
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    Fennel Almond Brown Rice

    Simple Steps

    • Pour all ingredients into medium pot.
    • Bring to a boil.
    • Lower to simmer.
    • Cook covered for 15-20 minutes, until all liquid has been absorbed.
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    Fennel Almond Brown Rice ready for the Veggie Bowl.

    Plating: Create your Veggie Bowl

    • One-by-one place brown rice and veggies into bowl.
    • Garnish with the Pomegranate Café Flaxseed Crackers.
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    POM Rhibafarms Veggie Bowl

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    A fun video of the creation of the POM Rhibafarms Box Veggie Bowl.


    A few more recipes created with the POM Rhibafarms BOX:



    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”


    Interested in the POM Rhibafarms BOX. You can purchase it right here.


    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

     

     


    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.


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


    PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES

    I’m honored  have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.

    • Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
    • More to come in the Summer Reading Program: June & July 2019.

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    SPRING COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA

    • HUMANA: March 27, 2019, April 24, 2019, May 29, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo, Humana Mesa. March topic: Plant-Protein.
    • PHOENIX MARKET: April 13, May 11, 2019, 10:00-11:00am: Kids Cook at the Downtown Phoenix Public Market. Melanie shops the market and then shares beautiful ways to enjoy food with the kids.
    • GRANDFAMILIES PLACE: March 18, April 29, May 30, 2019, 4:30-5:30pm, Grandfamilies Place, Gregory’s Fresh Market. Kids learn how to prepare simple healthy dishes, then plate and serve to their grandparents.

     

     

     

  • Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Tacos

    Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Tacos

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

    POM Rhibafarms Make Your Own Veggie Tacos

    I was so excited to intuitively create this week’s recipe with the POM BOX with the Pomegranate Café in Ahwatukee and Rhibafarms in San Tan Valley, Arizona.

    Let’s take a look at the POM Rhibafarms Box…


    This week’s recipe is inspired by the Pomegrante Café’s Guacamole, Enchilada Sauce, and Corn Tortilla. Of course, tacos, with the beautiful Rhibafarms grown broccoli, red cabbage, carrots, and radishes. Mix and match tacos with flavorful roasted and crunchy raw veggies.

    INGREDIENTS from the POM  RHIBAFARMS BOX

    • Pomegranate Café: Guacamole, Enchilada  Red Sauce, Corn Tortillas
    • Rhibafarms: Broccoli, Red Cabbage, Mookum Carrots, Icicle Radishes.

    ROASTED VEGGIES with Chili Spices

    Simple Ingredients

    • 3-4 broccoli stems, sliced
    • 5 carrots, sliced
    • 5 radishes, sliced
    • ¼ red cabbage, 1” slices
    • 7 mini-sweet peppers, sliced
    • 2-3 tbsp organic extra virgin olive oil
    • 1 tsp sea salt
    • 3 tbsp chili spices: Your choice: Ancho chili, Smoked paprika, ground cumin, oregano, ground Rhibafarms’chilis, oregano

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    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice broccoli, carrots, and radishes into bite-sized pieces.
    • Grind and mix your choice of chili spices in a small bowl.
    • In a bowl, gently coat each veggie with olive oil, mixed spices, & a pinch of sea salt.

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    • Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.

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    • Roast for 8 minutes.
    • Flip veggies.
    • Roast for another 8 minutes.
    • Use veggies as taco toppings.

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    PUMPKIN SEED CREAM

    Simple Ingredients

    • 1 cup raw pumpkin seeds soaked in water overnight
    • 2 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 until smooth.

    Taco Garnish

    Simple Ingredients

    • Pomegranate Café: Guacamole, Enchilada Sauce, Corn Tortilla
    • 2 carrots, sliced
    • 3 radishes, sliced
    • 2 mini-sweet peppers, sliced
    • ¼ cup red cabbage, sliced
    • ¼ cup raw pumpkin seeds

    Corn Tortilla

    • Pre-heat sauté pan on medium.
    • Coat bottom of pan with about 1 tbsp olive oil.
    • One by one, heat corn tortilla in pan, turning to cook and crisp on both sides.

    Plating: Create your Tacos

    • Plate with corn tortilla on flat surface.
    • Spoon sauce and pumpkin seed cream onto the top of the taco.
    • Add roasted veggies, guacamole, and pumpkin seed cream.
    • Garnish with the raw veggies.

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    Building the Tacos…

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    The Amazing Tacos!

    Seriously, I think these are my favorite tacos ever. Made with so much love and passion. Passionate Farmer Mark Rhine, Healthy Restaurant Pioneer Cassie Tolman, and Award-Winning Cookbook Author Melanie Albert. What a fun collaboration!

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    A few more recipes created with the POM Rhibafarms BOX:



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


    Interested in the POM Rhibafarms BOX. You can purchase it right here.


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


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    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


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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

     

     



    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.


    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

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    PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES

    I’m honored  have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.

    • Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
    • More to come in the Summer Reading Program: June & July 2019.

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    WINTER COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA

    • February 18, 2019, 4:30-5:30pm: Grandfamilies Place, Gregory’s Fresh Market. Kids learn to mandoline & marinate veggies and build their own salads.
    • February 27, 2019, 12:30-1:30: Monthly Healthy Cooking Demo, Humana Mesa. Melanie’s favorite “Healthy Plate”
    • March 2, 2019, 10-11am: National Nutrition Month at the Downtown Phoenix Public Market
    • March 19, 2019, 5:00-6:30pm: Litchfield Public Library, Mediterranean Plant-Based Appetizers
    • March 27, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo

     

     

     

  • Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Orange Pepper Pilaf & Greens Radish Salad

    Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Orange Pepper Pilaf & Greens Radish Salad

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

    So honored and excited to create quick, simple, delicious, farm-to-table dishes from the weekly Winter POM Rhibafarms Box with the healthy-eating, vegetarian, vegan Pomegranate Café in Ahwatukee, Arizona and the incredible Rhibafarms and Mark Rhine in San Tan Valley, Arizona.

    Let’s take a look at my favorite beauties in the POM Box…

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    POM Rhibafarms Box. Arizona Winter 2019

    Mark Rhine, owner of Rhibafarms dried last Fall’s beautiful chili peppers for us over the last year. What a variety. Big Jim’s, Jalapeno, Habanero, Cayenne, Sweet Bell.

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    Beautiful Peppers by Rhibafarms.

    Rhibafarms Orange Pepper Pilaf & Greens Radish Salad

    This week’s recipe is based on intuitively cooking almost all of my favorites in the POM Rhibafarms BOX. It started with being excited with my first fresh thyme of the year, plus the beauty of the dried peppers. You’ll see that I first created a pilaf and extended the meal to a fresh simple salad.

    INGREDIENTS from the POM BOX

    • Fresh Thyme. Oranges. Dried Peppers. Radishes. Greens. Honey.

    COOK GARBANZO BEANS

    Simple Ingredients

    • 1 cup dried garbanzo beans, soaked in water overnight
    • 3-4 bay leaves

    Simple Steps

    • Pre-soak garbanzo beans in water overnight.
    • Rinse beans and then place beans in large soup pot.
    • Cover with about twice as much cold water.
    • Add bay leaves to tenderize the beans.
    • Cover pot and bring to a boil.
    • Lower heat and simmer for about 1.5 hours with the lid ajar.
    • After about an hour start to test the beans for doneness. They should be creamy on the inside.
    • Use the beans in the Pilaf.

    ORANGE PEPPER PILAF RECIPE

    Simple Ingredients

    • 2 tbsp organic extra virgin olive oil
    • 1 cup brown rice
    • 2 cups garbanzo beans
    • 1 orange, juiced (about ½ cup)
    • 1 orange, sliced
    • 3 peppers
    • 2 cups water

     

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    Mise en Place: Orange Pepper Pilaf. Greens Radish Salad.

    Simple Steps

    • Pre-heat sauté pan on low.
    • Warm olive oil in pan.
    • Add brown rice and toast 2-3 minutes.
    • Add garbanzo beans, orange juice, water, orange slices, & peppers.
    • Bring to a boil.
    • Cover and sauté for about 30 minutes, until all liquid is absorbed.

    This slideshow requires JavaScript.

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    Orange Pepper Pilaf. Garbanzo Beans. Thyme.
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    Orange Pepper Pilaf

    ORANGE HONEY DRESSING

    Simple Ingredients

    • 1 orange, juiced (about ¼ cup)
    • ½ cup organic extra virgin olive oil
    • 1 tsp local honey
    • Pinch sea salt

    Simple Steps

    • Squeeze orange juice into small Mason jar.
    • Add twice as much olive oil as the orange juice.
    • Add honey to the jar.
    • Shake and taste. Adjust for desired taste.
    • Add pinch sea salt.

    GREENS RADISH SALAD

    Simple Ingredients

    • ¼ cup Orange Honey Dressing
    • 3-4 greens leaves, rough chopped
    • 5-7 radishes, sliced
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    Mise en Place: Greens Radish Salad

    Simple Steps

    • Gently toss greens with dressing and radishes.

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    Greens Radish Salad

    FINAL DISH

    • Enjoy Pilaf and Greens Salad for a simple meal.
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    Orange Pepper Pilaf. Greens Radish Salad.

    Love to cook? Check out other POM Farm Box recipes created with the beautiful Rhibafarms produce and Pomegranate Cafe goodies.


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


    Interested in the POM Rhibafarms BOX. You can purchase it right here.


    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.


    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


    PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES

    I’m honored  have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.

    • Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
    • More to come in the Summer Reading Program: June & July 2019.

    IMG_1302

    WINTER COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA

    • February 18, 2019, 4:30-5:30pm: Grandfamilies Place, Gregory’s Fresh Market. Kids learn to mandoline & marinate veggies and build their own salads.
    • February 27, 2019, 12:30-1:30: Monthly Healthy Cooking Demo, Humana Mesa. Melanie’s favorite “Healthy Plate”
    • March 2, 2019, 10-11am: National Nutrition Month at the Downtown Phoenix Public Market
    • March 19, 2019, 5:00-6:30pm: Litchfield Public Library, Mediterranean Plant-Based Appetizers
    • March 27, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo

    HOLD THE DATE: September 13-16, 2019:  Plant-based Cooking Retreat in Sedona!

    During the retreat in beautiful Sedona, Arizona, you’ll be learning and practicing simple plant-based culinary skills for Breakfast, Lunch, and Dinner. We’ll also enjoy Sedona hiking, yoga, massage, and special Sedona experiences. Please send me a note, Mel@MelanieAlbert.com, and I’ll keep you posted on the details.

     

  • Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Broccoli Cauliflower Fig Salad

    Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Broccoli Cauliflower Fig Salad

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

    In awe of another week of beautiful, vibrant veggies in the Winter POM Rhibafarms Box with Pomegranate Café in Ahwatukee, Arizona and grown by Rhibafarms in San Tan Valley, Arizona. I am so honored to create beautiful, tasty dishes with the food from the CSA each week. It’s fun to receive seasonal food grown by our local farmers, and to intuitively create dishes with food we have not previously cooked, while also experimenting with various culinary techniques.

    For those of you who are supporting your local farms CSAs (Community Supported Agriculture), I invite you to have fun experimenting with the different foods your farmers are growing. Try the new veggies and new culinary methods.

    In this week’s Broccoli Cauliflower Fig Salad we focus on the simple culinary technique of steaming veggies in a bamboo steamer and making a simple 3-ingredient salad dressing.

    Love and heart…at the Pomegrante Cafe, this Valentine’s Week…so much love and heart at this amazing vegetarian/vegan healthy restaurant.

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    Rhibafarms Broccoli Cauliflower Fig Salad Recipe

    The beauty of Rhibafarms broccoli and cauliflower inspired this very simple refreshing, beautiful salad.  Steamed broccoli and cauliflower, dressed with a simple lemon dressing  with parsley, almonds, and dried figs.

    INGREDIENTS from the POM BOX

    • Broccoli
    • Purple Cauliflower
    • Purple Cabbage Leaf

    STEAM BROCCOLI & CAULIFLOWER

    Simple Ingredients

    • 2 cups broccoli florets, sliced
    • 2 cups cauliflower florets, sliced

    Simple Steps

    • Slice broccoli and cauliflower.
    • Place broccoli and cauliflower in bamboo steamer.
    • Bring several inches of water to boil in large soup pot.
    • Once the water is boiling, place bamboo steamer on top of the pot.
    • Steam for about 8-10 minutes.
    • Check broccoli and cauliflower with fork to desired tenderness.

    Lemon Finishing Dressing

    Simple Ingredients

    • 1 lemon, juiced (approximately 1/4 cup)
    • Twice as much olive oil as lemon, approximately ½ cup
    • Pinch sea salt

    Simple Steps

    • Squeeze lemon juice into small Mason jar.
    • Pour in twice as much olive oil.
    • Shake.
    • Taste to test for desired oil / lemon ratio.
    • Add additional oil or lemon, as needed.
    • Add pinch of salt to jar.
    • Shake.

    Broccoli Cauliflower Fig Salad

    Simple Ingredients

    A-broc-cali-mise-IMG_3797
    Mise en Place: Broccoli Cauliflower Fig Salad

     

    • 2 cups steamed broccoli florets
    • 2 cups steamed cauliflower florets
    • ½ cup Lemon Finishing Dressing
    • 1 cup fresh parsley, rough chopped
    • ¼ cup raw almonds, rough chopped
    • 5 dried Mission figs, sliced
    • 1 purple cabbage leaf
    • 3-5 edible flowers

    Simple Steps

    • Place broccoli into a small bowl, drizzle dressing onto broccoli, and lightly toss.
    • Place cauliflower into a small bowl, drizzle dressing onto cauliflower, and lightly toss.
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    Lightly coat broccoli with Lemon Finishing Dressing
    • Place parsley, figs, and almonds into a bowl. Drizzle dressing onto the ingredients. Lightly toss.

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    • Place all ingredients into a bowl and lightly toss.
    • Plate all ingredients on purple cabbage leaf.
    • Garnish with edible flowers.
    • Enjoy.

    A-broc-calli-plate-IMG_3847.jpg
    Broccoli Cauliflower Fig Salad

    Love to cook? Check out other POM Farm Box recipes created with the beautiful Rhibafarms produce and Pomegranate Cafe goodies.


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


    Interested in the POM Rhibafarms BOX. You can purchase it right here.


    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.


    Join our Simple Daily Plant-Based Eating Tips Facebook Page



    PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES

    I’m honored  have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.

    • Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
    • More to come in the Summer Reading Program: June & July 2019.

    IMG_1302

    WINTER COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA

    • February 18, 2019, 4:30-5:30pm: Grandfamilies Place, Gregory’s Fresh Market. Kids learn to mandoline & marinate veggies and build their own salads.
    • February 27, 2019, 12:30-1:30: Monthly Healthy Cooking Demo, Humana Mesa. Melanie’s favorite “Healthy Plate”
    • March 2, 2019, 10-11am: National Nutrition Month at the Downtown Phoenix Public Market
    • March 19, 2019, 5:00-6:30pm: Litchfield Public Library, Mediterranean Plant-Based Appetizers
    • March 27, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo

    HOLD THE DATE: September 13-16, 2019:  Plant-based Cooking Retreat in Sedona!

    During the retreat in beautiful Sedona, Arizona, you’ll be learning and practicing simple plant-based culinary skills for Breakfast, Lunch, and Dinner. We’ll also enjoy Sedona hiking, yoga, massage, and special Sedona experiences. Please send me a note, Mel@MelanieAlbert.com, and I’ll keep you posted on the details.

     

  • A New View of Healthy Eating: How to Get Unplugged by Melanie Albert, former Type A Marketing Professional and 23-year Successful Entrepreneur

    A New View of Healthy Eating: How to Get Unplugged by Melanie Albert, former Type A Marketing Professional and 23-year Successful Entrepreneur

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

    A week ago I was enjoying the Grand Canyon and Sedona, Arizona. When I returned home to Phoenix after my brief get-away, I had a huge ah-ha. As a former Type A Marketing Professional and now 23-year successful Entrepreneur, I learned first-hand how valuable it is to “Unplug.”

    Thanks. Before I share my insights, I want to take a moment to thank my friend, Cassie Hepler, founder of the travel and lifestyle blog, www.ExplorewithCassie.com for inviting me to be her “plus-one” on her media trip with Grand Canyon Adventures www.DoTheCanyon.com

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    Thanks Grand Canyon Adventures for the enjoyable, memorable day at the South Rim of the Grand Canyon.

    Profound Mini-Trip. Little did I know that when Cassie invited me several weeks ago how profound this mini-trip would be for me.

    Anyway, I’m usually sharing my behind the scenes with cooking and intuitive cooking creations, but I decided to share with you the behind the scenes with my “Unplugged” adventure.

    It All Works Out. Several days prior to the trip to the Grand Canyon, I realized that I had doubled booked myself the night before our scheduled road trip to the canyon. I was booked with coaching clients at the same time we were planning on driving to Flagstaff the night before the Canyon Tour. I was concerned that I would not have reliable internet or phone service for my clients. My friend, Cassie, kept telling me it would work out. I trusted.

    And, of course, it worked out. I changed my plans; stayed in Phoenix to do 6 hours of coaching until 10:30pm that night.

    I packed my food magazines, documents to work on with my business expansion, journal, planner, and some snacks: home-made raw trail mix, local apples, and grapes. I got up at 3:30am, after sleeping for 4 hours and drove to Flagstaff.

    Thanks to Grand Canyon Adventures. Happily, at 7:30am the friendly folks at Grand Canyon Adventures greeted me with a smile.

    I had just begun my “unplugged” adventure.

    Grand Canon Adventures drove us to the Grand Canyon, with history lessons, geological lessons, and expansive beauty through 5 different eco-systems.

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    7 Wonder of the World. It has been decades since I visited the Grand Canyon. When I saw my first glimpse of the Grand Canyon, I was in awe. I paused.  The beauty. The magnificence. The magic. The power. Here I was with one of the 7 Wonders of the World!

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    Grand Canyon with a Little Yoga. During our full-day tour with 4 different stops at the canyon, all I wanted was to soak in all the beauty of the canyon. At each stop along the canyon, I paused and practiced some yoga and enjoyed “my” tree pose everywhere. Thanks, Cassie for the beautiful photos.

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    Pause at the Canyon. I even found a beautiful quiet spot to reflect. Enjoy the Grand Canyon video.

     

     

    Cassie with the Grand Canyon. And, Cassie enjoyed her hiking and being grounded with our Earth.

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    More Self-Care. For the last 3 miles of our day at the Canyon, Cassie and I quietly walked the South Rim capturing photos of us enjoying even more self-care with the beauty of the Grand Canyon. One final tree pose.

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    Thanks, Root Public House. When we arrived back in Flagstaff, we found a great place to eat, Root Public House, with a lovely outdoor patio breeze. I enjoyed a tasty creamy pea vegan risotto, made especially for me. And, I was feeling as though I was on vacation for days.

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    Sedona Airport Sunset. After dinner, Cassie headed back to Phoenix. I drove south to Sedona, where I just caught the end of the sunset at the Airport Vortex.

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    My Favorite Place in the World. The next day, I spent the whole day at Oak Creek Crossing, at the base of Cathedral Rock, one of my very favorite places in the world.

    A video peek…

     

     

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    I hiked, walked in Oak Creek, sat, listened to water, listened to birds. That was it.

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    Pause and enjoy Oak Creek.

     

     

     

     

    Unplugged. Being “unplugged” was sinking in. I had no desire to look at the food magazines. No desire to “work” on my business. Only a little bit of journaling. This was huge for me.

    I was “Unplugged” from electronics and importantly “Unplugged” from working. I was away from business strategy and responsibilities, writing blogs, cooking, creating recipes, teaching classes, and hosting events.

    After a full day of being unplugged, I drove home to Phoenix.

    Unplug Ah-Ha. I know this may sound obvious. What I realized was that I (we) need time to really unplug from the phones, computer, work, magazines. Yes, we can do this with yoga or meditation. For me, it was extra special and powerful to unplug in the beauty of my beloved Arizona.

    For my few days at the Grand Canyon and Sedona I found that after being totally unplugged, I came back with even more creativity, energy, and passion.

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    Unplug in Arizona Retreats. I really do believe that it’s incredibly important for our own life and joy to “unplug.” I’ve been planning Cooking and Self-Care Retreats in Sedona for 2019. My time at the Grand Canyon and Sedona made me realize how valuable these retreats will be for our guests to get away and “Unplug.”

    With the insights from my personal “Unplugged” experience, I have now added a Grand Canyon Adventure to the retreats, along with the Phoenix Urban Farm Cooking Experience and the intuitive cooking, hiking, yoga, and extreme self-care in Sedona.

    If you are interested in attending Unplug in Arizona Cooking & Self-Care Retreats or interested in creating a custom retreat for your organization, please let me know and I’ll keep in touch. Warmly, Melanie

     

     

    Interested in my book, “A New View of Healthy Eating:  Simple Intuitive Cooking with Real Whole Foods,” I’m happy to autograph and gift-wrap and ship to you.

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  • A New View of Healthy Eating: Cooking Class Video

    A New View of Healthy Eating: A look at an Intuitive Cooking Experience Cooking Class.

    Thanks to Maya’s Farm, Phoenix Public Market, and The Farm at South Mountain.

    Interested in having Melanie A. Albert speak at your next event?

    Melanie has been speaking to groups and organizations for over a decade. She is an expert in intuitive cooking and nutrition and has spoken to thousands of people in Arizona and across the US.

    Author of A New View of Healthy Eating, Melanie believes that healthy eating begins with the food we choose to eat and extends to our shopping cooking, and eating experiences. The key philosophies are:

    • Eat real whole foods.
    • Shop local and in season.
    • Enjoy intuitive shopping.
    • Cook with intuition.
    • Eat mindfully.
    • Enjoy food and life.

    Clients & Partners

    Melanie has served as a speaker, workshop, cooking classes, and retreat leader for many organizations including the City of Phoenix, Maricopa Library District, NFL Alumni Association, NFL Hall of Fame Players Classic, The First Tee of Phoenix, Future for Kids, Phoenix Suns/Phoenix Mercury Kids Camp, Phoenix Youth Sports Day, Gregory’s Fresh Market, Marquette General Hospital, Parkinson’s Wellness Recovery, Sedona Women’s Retreat, Flores Wealth Management, Whole Foods Market, Chandler, AZ, Earth Day Phoenix, Food Day Phoenix, The Farm at South Mountain, Valley Permaculture Alliance, Phoenix Public Market, Harmony Hotel in Nosara, Costa Rica, Spirt of Yoga, and the Southwest Institute of Healing Arts.

    Speaking Topics

    Melanie’s workshops and cooking classes are fun, interactive and always delicious. In the workshops enjoy interactive cooking experiences, simple culinary techniques, nutrition tips, and mindfully enjoy the organic whole food creations.

    Speaking topics, with intuitive cooking class or demo include:

    • A New View of Healthy Eating
    • Intuitive Cooking with the Season
    • Unique Simple Ways to Enjoy Veggies
    • Avocado Veggie Salsa
    • Organic Raw Kale Salad
    • Roots & Greens Stir-fry
    • Raw Salads, Cold Soup & Hummus
    • Healthy Vegan Desserts
    • Hydration & Smoothies

    For more information, or to hire Melanie for your next event, call 602.615.2486 or e-mail Mel@MelanieAlbert.com

    Visit Melanie online at:

    www.facebook.com/NewViewHealthyEating

    @nutritionauthor.com

    www.EXPNutrition.com

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    A New View of Healthy Eating Book Available NOW!