Experience Nutrition

Tag: simple intuitive cooking

  • A New View of Healthy Eating: Roast Romanesco Cauliflower Intuitive Cooking Recipe

    A New View of Healthy Eating: Roast Romanesco Cauliflower Intuitive Cooking Recipe

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

    Right now in Phoenix, there are all kinds of beautiful cauliflower at our local farmers’ markets: white, yellow, purple, and Romanesco, which is a cross between cauliflower and broccoli.

    A-IMG_2933

    Because the Romanesco cauliflower is so incredibly beautiful, I love to cook it whole to enjoy its beauty when served. My latest cookbook,” A New View of Healthy Eating,” includes the culinary technique of roasting veggies. You can use these same simple steps to roast Romanesco cauliflower. When roasted, cauliflower becomes earthy and so delicious.

    Enjoy cooking!

    Simple Ingredients

    • Romanesco cauliflower
    • Organic extra virgin olive oil
    • A few of your favorite dried herbs (such as basil, oregano, marjoram)
    • Sea salt or Himalayan salt

    Simple Steps

    • Hand grind dried herbs and sea salt with mortar and pestle.
    • Add dried herbs to bowl with organic extra virgin olive oil.
    • Toss and coat cauliflower with the olive oil and dried herbs.
    • Roast in oven for about 15 minutes at 425 degrees Fahrenheit.

    Mindfully enjoy the process of hand-grinding dried herbs with salt.

    Roast the Romanesco cauliflower on unbleached parchment paper, along with rainbow carrots.

    Enjoy Romanesco cauliflower with tri-color organic quinoa and roasted rainbow carrots.

    This slideshow requires JavaScript.

    Come over to Facebook www.facebook.com/NewViewHealhyEating and share photos of your roasted cauliflower with us.

    For more ways to enjoy cooking whole foods, my new cookbook, “A New View of Heathy Eating” is now available for purchase:

     

    a-img_0336

  • A New View of Healthy Eating: Mindful Mirepoix into Delicious Quinoa Red Lentil Dish

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

    Today was a very mindful, quiet, reflective day and for quiet self care,, I decided to create a new dish inspired by today’s version of mirepoix.  Most of us know mirepoix as carrots, onions, and celery as a base to build the flavor profile of a dish. Today, in my intuitive mirepoix I used onions, leeks, garlic, carrots, bell peppers and a little sea salt. I added organic quinoa and red lentils to create a simple, nutritious meal with pseudograins and protein-rich lentils.

    Excerpt from A New View of Healthy Eating

    Experiment with Mirepoix

    Mirepoix, the aromatic vegetables used at the beginning of the cooking process, builds the flavor profile of a dish. Different cuisines around the world typically begin their cooking with different combinations of vegetables. Experiment with various aromatic vegetables to create a wide variety of flavored dishes.

    French: onions, celery, carrots

    Italian: onions, celery, carrots, plus parsley, garlic, fennel

    Mediterranean: onions, tomatoes, garlic, fennel

    Spanish: onions, garlic, tomatoes

    Asian: garlic, ginger, lemongrass

    Cajun “Holy Trinity”: onions, celery, green pepper

    German: carrots, celery root, leeks

    Enjoy the process from mirepoix to the delicious quinoa lentil meal.

    • Today’s intuitive mirepoix: Green onions, leeks, fresh garlic, carrots, and bell peppers.
    • Cook: Add 1 cup quinoa, 1 cup red lentils, 1 cup homemade veggie stock, and about 4 cups of water. Bring to a boil. Simmer, covered with lid, for about 20 minutes.
    • Mindfully enjoy. Be intuitive. Quinoa Lentil Side with dehydrated bell peppers.

    a-mire-img_9538

    • Enjoy Cold Quinoa Lentil Side with kalamata olives, capers, and a drizzle of organic olive oil.

    a-mire-img_9546

    Step 1: Buy the Book

    a-bookship-2016-0910-img_9420

    Step 2: Join our e-mail list and receive top 5 recipes & culinary tips.

    A-spread-IMG_9575.JPG

  • A New View of Healthy Eating: Chia Seeds in a Quick Smoothie

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

    Yesterday, I posted a quick smoothie with homemade sunflower seed milk as the base. Today, I created a similar smoothie with chia seeds and coconut water as the base. 

    Both smoothies were made with coconut water, raspberries, and a banana. The only difference being the sunflower seeds yesterday and the chia seeds today, as a thickener and source of protein and healthy fats.

    A-chia-01-IMG_7854

    CULINARY TIP: Be sure to soak chia seeds before you use them in a recipe, as they will expand about 12 times their size with soaking.

    SIMPLE SMOOTHIE: Blend coconut water chia seed liquid, with frozen raspberries and a banana for a quick, delicious smoothie.

    Have fun creating your own smoothies with different bases, and share your creations with us on our Facebook: www.facebook.com/NewViewHealthyEating