Tag: tabouli

  • Experience Nutrition Farm-to-Table Recipes: Roasted Purple Cauliflower, Romanesco, and Carrots. Hemp Seed Tabouli

    Experience Nutrition Farm-to-Table Recipes: Roasted Purple Cauliflower, Romanesco, and Carrots. Hemp Seed Tabouli

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

    It’s been such a beautiful Spring in Arizona, that this weekend I took time to enjoy self care, soaking in the beauty of our Arizona sky and visiting the Gilbert Farmers’ Market in Gilbert, Arizona, about 15 miles from my home.

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    In the Phoenix area we have many different farmers markets throughout the Valley of the Sun and it’s fun to explore the different markets. At the Gilbert market I saw a few friends and “walked my talk” by shopping for my produce with intuition. With this way of shopping, we purchase veggies that we get excited about or are attracted to…the colors, the textures, or the beauty.

    Enjoy the Community at Farmers Markets.

    It was so much fun to chat with some of my friends at the market…

    Crooked Sky Farms. Fun to catch up with Farmer Frank, who I first met when I auditioned for Master Chef about 6 years ago. Farmer Frank, long-time farmer with Crooked Sky Farms, has been farming since 1999. Frank has farms in Phoenix and Duncan, Arizona, with different climates and different growing seasons.

    Blue Sky Organic Farms. So happy to have the opportunity to meet in person for the first time, one of my plant-based culinary teachers, Don Maloney who is now having fun working with Blue Sky Organic Farms, in Litchfield Park, Arizona. Blue Sky has been farming in Arizona since 1995, and is well-known for their salad mix. Don is now “growing  his own.”

    Steadfast Organic Farm. I absolutely love the carrots grown by farmer, Erich Schultz of Blue Sky Organic Farms, a two acre bio-intensive farm in Mesa, Arizona. I love Erich’s dedication to always continuing to learn and to share his farming knowledge with other urban farmers.

    Genuine Fresche. So happy to see my long-time entrepreneur friend, Marcy Olsen and her Genuine Fresche Food Truck. Fresche offers delicious, healthy Acai Bowls (which I enjoyed for breakfast at the market) and freshly blended smoothies. I love Marcy’s passion for healthy eating!

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    Farm-to-Table Recipe:  Roasted Cauliflower, Romanesco, and Carrots

    Simple roasted veggies culinary method to prepare and enjoy fresh local cauliflower and carrots. Roast the veggies with onions, sweet peppers, and garlic for a flavorful side dish.

    Simple Ingredients

    • 6-8 Romanesco florets (Blue Sky Organic Farms)
    • 6-8 Purple Cauliflower florets (Blue Sky Organic Farms)
    • 2 Green Onions (Blue Sky Organic Farms)
    • 8-10 Carrots, sliced (Steadfast Farms)
    • 1 Purple sweet potato, sliced
    • 3 Lunchbox yellow, orange, or red sweet peppers
    • 2 tbsp organic extra virgin olive oil
    • Pinch sea salt

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    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice veggies.

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    • Place veggies in baking pan (enamel or stainless steel).

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    • Drizzle with olive oil and sea salt.
    • Toss veggies to coat with the oil and salt.
    • Roast for 10 minutes.
    • Toss veggies.
    • Roast for 10 minutes.

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    • Enjoy with Hemp Seed Tabouli and Edible Flowers.

    Recipe: Hemp Seed Tabouli

    Inspired by the fresh parsley, this easy-to-prepare gluten-free tabouli pairs nicely with the richness of roasted veggies.

    Simple Ingredients

    • ½ cup fresh parsley, rough chopped (Blue Sky Organic Farm)
    • 1 tomato, rough chopped
    • ¼ cup hemp seeds
    • 1 lime, juiced
    • 1 clove garlic, minced
    • 2-3 tbsp organic extra virgin olive oil
    • Pinch sea salt

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    Simple Steps

    • Chop parsley, tomato, onion, and garlic.

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    • With a fork, mix veggies, hemp seeds, lime juice, olive oil, and sea salt.

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    • Add lime juice, olive oil, or sea salt to suit your taste.

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    Plate and Enjoy

    • Plate the Roasted Veggies with the Parsley Tabouli and Edible Flowers and enjoy.

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    A few fun plates, starting with dramatic.

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    Enjoy roasted veggies in the pansy garden.

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    Fun Roasted Veggie Bowl…

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    Interested in learning simple, easy plant-based cooking techniques and enjoy self-care in Fall 2019 in the beauty of Sedona? Click to learn more.

    To learn more, feel free to call 602.615.2486 or e-mail Mel@MelanieAlbert.com 

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  • A New View of Healthy Eating: Healthy Plant-Based Recipes by Melanie Albert: Spring Hemp Seed Quinoa Tabouli

    A New View of Healthy Eating: Healthy Plant-Based Recipes by Melanie Albert: Spring Hemp Seed Quinoa Tabouli

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

    This week during our Whole Food SOUL (Seasonal Organic Unprocessed Local) cooking class at the Southwest Institute of Healing Arts, our focus was on whole grains and the students prepared Quinoa Salad and Hempseed Tabouli.

    It had been awhile since I’ve used fresh mint in my dishes, and I loved both the fresh quinoa salad and hemp seed tabouli, that I very intuitively prepared a tabouli with the mint, hemp seeds, and quinoa.

    I guide people to cook intuitively very often. The key is to know a few simple culinary skills, and then cook with what’s available at your farmers market or kitchen. Plus, with intuitive cooking, we listen to our body for foods we might be craving and also notice what foods we’re attracted to, with color, textures, and aromas.

    Today’s tabouli was intuitive in several ways:

    • Listening to my body: My body was looking forward to a grounding grain and I had about a cup of the tri-color quinoa in my pantry.
    • Aromatherapy: The fresh aromatherapy and bright tasting mint.
    • Looking for a variety of color and textures: Red tomatoes, yellow pepper, green onion.
    • Spring garlic: Just love the cross between garlic and onion, when spring garlic is in season.

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    Two Simple Culinary Techniques

    • Cook Whole Grains: Cook quinoa with 1 cup quinoa, 2 cups previously-made veggie stock. Bring to boil on stove, cover and simmer for about 15-20 minutes. Rest the quinoa. Fluff with a fork. Use in recipe.
    • 3-Ingredient Salad Dressing: 1 part lemon, 2 parts organic extra virgin olive oil, pinch salt.

    HEMP SEED QUINOA TABOULI

    SIMPLE INGREDIENTS

    • 1 cup quinoa
    • 2 cups veggie stock
    • ½ cup hemp seeds
    • Several tomatoes, rough chopped
    • Orange pepper, rough chopped
    • 1 green onion, rough chopped
    • 1 lemon, juice and zest
    • Organic extra virgin olive oil
    • Handful mint, minced
    • Handful parsley, minced
    • Pinch sea salt
    • Handful pea sprouts

    SIMPLE STEPS

    • Cook quinoa with veggie stock
    • Rough chop all veggies
    • Gently toss all ingredients
    • Plate with sprouts
    • Enjoy
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    Hemp Seed Quinoa Tabouli: Rough Chop Veggies

     

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    Gently toss all ingredients in large bowl.
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    Enjoy your Spring Hemp Seed Quinoa Tabouli

    I have recently created the Simple Plant-Based Eating Group on Facebook, where I share daily tips around plant-based eating, and the community shares ideas. Please join us: www.facebook.com/groups/DailyPlantBasedEatingTips/

    Interested in addtional simple culinary techniques and recipes with real whole foods, Melanie Albert’s book, “A New View of Healthy Eating” is available.

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