Happy to share with you this week’s recipe video for the Winter 2020 CSA at The Farm at South Mountain, right in my neighborhood in Phoenix, Arizona.
The recipe was inspired by the beautiful beets, scarlet queen turnips, and rosemary. And, of course, the pecans that grow right at The Farm.
Enjoy this video of the Roasted Beet & Turnip Bowl, and use it as a guide to create your own Roots Bowl with beets, turnips, tossed salad greens, and a few of your favorite salad extras, such as cashew cream, figs, and blackberries for a fresh Winter dish.
Steps to Prepare the Dish
Roast the beets and turnips with the quick roast method.
Prepare the Simple Cashew Cream.
Crack the pecans.
Make the simple acid, fat, salt salad dressing and toss with the greens.
Mindfully plate the roasted roots, salad greens, pecans, Cashew Cream, and your favorite extras.
Enjoy Cooking!!!!
Recipe intuitively created by Melanie Albert, Founder & CEO of Experience Nutrition, Award-winning cookbook author, creator of the Plant-Based Food Art Movement. Leader in wellness, integrative nutrition, and culinary for 15 years.
Now that we all all cooking more at home, it’s a great time to learn a few simple culinary (it’s cooking!) methods.
With a plant-based way of eating, we do eat a lot of vegetables. With this in mind, it’s important to know several different simple culinary skills to prepare vegetables, such as roasting, steaming, sautéing, and raw.
One of my favorite ways to cook veggies is roasting. With this method of roasting, we cook the veggies spread out “distancing” in the oven to brown the outside, while keeping the center a little soft. We can roast all kinds of veggies which gives us a nice variety of tastes, textures, and colors. – Melanie Albert
Today’s roasted veggies were created with produce from local farmers: The Farm at South Mountain in Phoenix, and Blue Sky Organic Farms, Litchfield Park, Arizona. All of the veggies were in CSA’s (Community Support Agriculture) offered by the farms during our Coronavirus stay-at-home.
In Arizona, we are so fortunate that our farmers and farmers’ markets are considered essential grocery stores. Thus, we still have the opportunity to purchase beautiful food from our farmers, and they can continue to harvest and sell to our community. Thank you!
The Farm at South Mountain, Phoenix, Arizona, April 2020
Farm-to-Table Spring Roasted Veggie Bowl
Enjoy this tasty roasted veggie culinary method and create a bowl with brown rice and beans for a perfect lunch. Use this recipe as a guide to roast crispy on the outside and soft on the inside veggies. Choose a few of your favorite vegetables from your local farmers that are right in your kitchen and enjoy roasting beautiful, tasty veggies at home.
Roasted Veggie Bowl: The Veggies, Olive Oil, Sea Salt
SIMPLE INGREDIENTS
Blue Sky Organic Farms
1 fennel, root sliced
1 spring green garlic, sliced
1 leek, chopped
3-4 celery stalks, sliced
3-4 cauliflower florets
3-4 broccoli florets
The Farm at South Mountain
2 beets (golden and red), sliced
1 radish (breakfast), sliced
1 turnip ( scarlet) sliced
Grocery Store / My Pantry
1 sweet potato, sliced
2-3 TBSP organic extra virgin olive oil
Pinch sea salt
Extras
Plating: Brown rice, beans
Garnish: Edible flowers
SIMPLE STEPS
Pre-heat oven to 425 degrees Fahrenheit.
Chop all veggies into equal-sized pieces.
One-by-one, place veggies in a bowl.
Coat veggies with olive oil and sea salt.
Chopped veggies ready to be coated with olive oil and a pinch of sea salt.
Place veggies flat side down on unbleached, natural parchment-paper- lined flat sheet pan.
Veggies “social distancing” on the parchment-lined sheet pans.
Cook for 12 minutes.
Flip.
Cook another 12-15 minutes.
Roasted veggies. Ready to be mindfully plated.
Enjoy as a veggie bowl.
TOP 5 TIPS TO ROAST VEGGIES PERFECTLY EVERY TIME
Coat the chopped veggies thoroughly with oil.
When placing on unbleached parchment paper, be sure the veggies do not touch each other.
When placing veggies on parchment paper, place flat side down, so the side of the vegetable can brown.
Flip veggies about half-way through the cooking process.
Pay attention to veggies while they are cooking, as they cook at different speeds. More dense vegetables (like beets and sweet potatoes) take longer to cook than water-rich veggies, like onions.
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.
Thanks to Billy for the beautiful farm-to-table floral arrangement for our kitchen set.
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.
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.
We all loved the edible flowers. Thanks so much to urban farmer, Billy Anthony at The Farm at South Mountain.
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.
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.
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.
by Melanie Albert, Founder & CEO, Experience Nutrition, Intutive Cooking Expert, Cookbook Author, Speaker and Retreat Leader
Tonight’s quick meal was so beautiful I decided to share it with you right now. While I was working this afternoon, I roasted veggies with a quick roasting method and with the veggies in my refrigerator from our local Arizona farmers. At the same time I cooked a quick batch of Turmeric Quinoa. Have fun roasting all kinds of veggies with this simple culinary technique.
SIMPLE INGREDIENTS
Golden and chioggia beets
Red and yellow peppers
Daikon radish
Orange carrots
Romanesco
Sunchoke roots (Jerusalem artichoke)
Leek
Green onions
Organic extra virgin olive oil
Penzeys Spices Fox Point Seasoning, or your favorite dried herbs
SIMPLE STEPS
Preheat oven at 400 degrees F
Rough chop all veggies in various shapes
Place veggies in roasting pan
Drizzle with olive oil and Penzeys Spices Fox Point Seasoning
Roast for about an hour, stirring occasionally
Enjoy with quinoa (1 cup quinoa, 2 cups water, about 2 TBSP turmeric powder)
Take a look at tonight’s step-by-step plating…
Enjoy the final dish…
Plate and drizzle with blood orange olive oil, for extra flavor
The Roasted Veggies…
Just for fun, sharing tonight’s Arizona sunset…
Interested in learning more simple culinary techniques, with real whole foods. purchase Melanie Albert’s Book “A New View of Healthy Eating” right here.
by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC
Within my home-cooking, cooking classes, cookbook, and recipe blogs, one of my key philosophies is learning some simple culinary techniques and then using the techniques to cook all kinds of veggies. For those of you who know me from classes, Facebook, and my blog, you are aware that I love roasting veggies.
Roasting is simple and the cooking process caramelizes the veggies keeping them crisp on the outside and moist on the inside. The flavor is always delicious and roasting can be used in any season with basically any veggies our farmers grow.
Today I roasted veggies that I purchased on Saturday at this week’s Gilbert Farmers Market from a few of our amazing local organic farmers: Steadfast Farms, Blue Sky Farms, Abby Lee Farms, and Crooked Sky Farms. Plus, I still had a few turnips from The Farm at South Mountain. I was especially happy to also cook beans from Crooked Sky Farms for the first time.
And, I had fun experimenting with roasting a few roots – carrots and radishes – with the whole veggie. I roasted the roots and the greens and they were so beautiful. Definitely food art!
Simple Ingredients
Sweet potatoes (Crooked Sky Farm)
Carrots (Blue Sky Organic Farm)
Radishes (Steadfast Farm)
Tomatoes (Abby Lee Farms)
Broccoli (Blue Sky Farm)
Turnips & Breakfast Radish (The Farm at South Mountain)
Black Beans (Crooked Sky Farm)
Quinoa
Organic extra virgin olive oil
Dry seasoning (Today Penzeys Fox Point (salt, shallots, chives, garlic, onion, green peppercorns)
Simple Steps
Pre-heat oven to 375 degrees Fahrenheit.
Slice veggies into equal-sized pieces.
Coat veggies with olive oil and seasonings.
Place veggies flat side down on parchment-lined flat sheet pan.
by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLCs
Today’s intuitive recipe is inspired by all the left-over veggies in my refrigerator. Fortunately, we are in the amazing Winter growing season and our local Arizona farmers are growing a wide variety of beautiful food.
We can easily roast all kinds of veggies with the simple veggie roasting method in the Romanesco & Sweet Potato Blog. Today I roasted sunchokes, leeks, green garlic, golden beets, red and white radishes, purple cauliflower, broccoli, red pepper, a tomato and one Brussels sprout.
How to Cook Black Beluga Lentils
While the veggies were roasting I started to think about how the colorful veggies would beautifully contrast nicely with rich Black Beluga Lentils, with their deep color and delicate flavor.
How to Cook Black Beluga Lentils
SIMPLE INGREDIENTS
1 cup black Beluga Lentils
2 cups veggie stock
3 inches kombu
2 garlic cloves
SIMPLE STEPS
Place all ingredients into pot.
Bring to a boil.
Simmer for 20-25 minutes with lid.
Enjoy with roasted veggies.
Arizona Winter Farmers Roasted Veggies
Let’s take a look at the beautiful roasted veggies…from refrigerator, to oven, to plate.
SIMPLE VEGGIE ROASTING STEPS
Place cut veggies in a bowl.
Drizzle extra virgin olive oil and a little sea salt to fully coat the veggies with the oil.
Place on parchment-lined sheet pan.
Roast at 375 degrees for 15 minutes.
Flip veggies.
Roast for another 15 minutes.
Mindfully plate the roasted veggies and Black Beluga Lentils one-by-one…
Another view of the beautiful, colorful roasted veggies and black beluga lentils…
The final plate…
ACTION: Have fun roasted veggies and cook some black Beluga lentils. Share your creations with us on Facebook: www.facebook.com/NewViewHealthyEating
By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
Part 2 of Intuitive Cooking with Winter Arizona Farmers’ Market Goodies is one of my favorite very quick ways to prepare veggies, a simple roasted method.
The quick roasted veggie dish was inspired by our Arizona farmers’ Brussel sprouts, yellow tomatoes, and peppers, along with dried basil, marjoram, and cilantro seeds.
The simple steps:
Choose a few veggies.
Rough chop the veggies.
Mortar and pestle a few dried herbs.Place veggies in oven pan.
Toss veggies with olive oil, dried herbs, and sea salt.
Bake for 30-35 minutes at 325 degrees, gently tossing after 20 minutes.
Enjoyed the veggies picnic-style in a Salmon Taco.Thanks to my brother Jack for catching and cooking the wild Canadian salmon, and creating the fresh veggie salmon taco. WOW! So many layers of flavors.
Perfect Left-over Veggies & Salmon.Enjoyed the roasted veggies as quick lunch with Canadian salmon with two of my favorites: goat cheese and cilantro micro-greens.
Have fun shopping at your local farmers’ markets and intuitive create a few dishes! Share your culinary creations with us on Facebook: www.facebook.com/NewViewHealthyEating
My book, “A New View of Healthy Eating” is a great resource to learn simple culinary skills and cooking intuitively. Purchase here and I’ll gift wrap and mail it to you.
