Tag: Thanksgiving recipes

  • Experience Nutrition: Beautiful Plant-Based Thanksgiving Recipes by Melanie Albert, as seen in Natural Awakening’s Arizona Magazine

    Experience Nutrition: Beautiful Plant-Based Thanksgiving Recipes by Melanie Albert, as seen in Natural Awakening’s Arizona Magazine

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

    I am so honored to create recipes for the November 2018 issue of Natural Awakening’s Arizona magazine. It has been a dream of mine to cook “my” recipes in a magazine in a cooking class. I’m excited that we will be creating the Fall Thanksgiving recipes in a fun, interactive hands-on cooking class on November 18, 2018, 11am-1pm,  at The Farm at South Mountain in Phoenix.

    A-NaturalAwakenings_Nov-18-IMG_8420

    Four Plant-Based Thanksgiving Recipes

    The recipes in the article and cooking class are inspired by our local Arizona farmers Fall produce, especially, the Squash Soup, and one of my very favorite desserts, the Sweet Potato Brownie.

    1. Appetizer: Kalamata Olive Tapenade
    2. Side Dish: Winter Squash Ginger Soup
    3. Side Dish: Sweet Potato Brussels Sprouts Fall Veggie Saute
    4. Dessert: Chocolate Sweet Potato Brownie and Goji Berries (PHOTO CREDIT: Cassie Hepler)

    In today’s blog, I’m sharing the step-by-step process to prepare the Tapenade, which has been a favorite at several cooking classes this month. Plus, you’ll see the process to create the soup and a fun plating video. Enjoy!

    Kalamata Olive Tapenade

    Enjoy refreshing tapenade with local Arizona veggies. This rich appetizer is an update to the olive trays that our family enjoyed with holiday meals when I was a kid. When you make your tapenade, have fun experimenting with a variety of olives and mindfully plate with favorite veggies from your farmers’ market.

    SIMPLE INGREDIENTS

    • 2 cloves garlic, minced
    • 1/2 cup sun-dried tomatoes, rough chopped
    • 1 cup Kalamata olives, pitted and rough chopped
    • ¼ cup fresh parsley
    • 1/4 cup capers
    • ¼ cup fresh parsley
    • ¼ – 1/3 cup organic extra virgin olive oil

    Extras for Plating

    • 1 cucumber, sliced
    • 9-10 dehydrated tomato slices
    • 2-3 red or purple radishes, thinly sliced
    • 2 green onions, sliced on the bias
    • 2 Tbsp goji berries, re-hydrated in water for 10 minutes

    SIMPLE STEPS

    • Gather your mise en place
    • Mince garlic
    • Rough chop the sun-dried tomatoes, soak in water to re-hydrate 5-10 minutes
    • In a food processor, pulse garlic and olives until fine, not paste-like
    • Remove the olive and garlic mixture from the food processor.
    • Place sun-dried tomatoes in food processor and process until fine.
    • Add capers and parsley and pulse a few times.
    • Place olive/garlic mixture and sun-dried tomatoes/capers/parsley mixture into a bowl and mix with a fork.
    • Add olive oil until you reach desired consistency.
    • Enjoy the tapenade on cucumbers with a few extra veggies from your local farmers.

    A-EN-NA-Nov-Photo-02-Tapenade-2-AA-thisone-top-IMG_5145


    Winter Squash Ginger Soup

    Yields: 4 servings

    Create your Thanksgiving soup with local Winter Squash such as red kabocha or butternut, delicata, or even pumpkins. I especially love the sweetness of red kabocha, which contrasts to the green kabocha with has a more savory flavor. While cooking your soup enjoy the mindfulness and aromatherapy of grating warming ginger, cinnamon, and nutmeg. Have fun plating the soup with a few sliced fresh veggies to add color and a crisp texture to the soup. Enjoy the soup warm or cold.

    A-EN-NA-Nov-Photo-04-Soup2-AA-squash-IMG_4303.JPG

    The components of the soup include: Veggie Stock, Roasted Squash, The Squash Ginger Soup, and the Plating Toppings.

    Winter Squash Ginger Soup

    Simple Ingredients

    • 1 Tbsp organic extra virgin olive oil
    • ¼ cup shallots, minced
    • 1 TBSP ginger, grated
    • ½ TBSP coriander seeds
    • Pinch sea salt
    • 3 cups roasted Winter squash (see recipe below)
    • 4 cups veggie stock (see recipe below)

     

    Plating Toppings (per serving)

    • 2 small tomatoes, sliced
    • 1 radish, sliced
    • 5 raw cashews, soaked in water
    • 5 slices dehydrated tomatoes
    • 1 tsp green onions, cut on diagonal
    • 1 tsp micro-greens
    • Pinch ground cinnamon
    • Pinch ground nutmeg
    • Optional: Cashew cream

    Cook the Soup

    • Pour olive oil into the soup pot and warm for 1 minute.
    • Add shallot and ginger and gently cook for about 5 minutes to release flavors.
    • Add roasted squash and veggie stock to the pot.
    • Bring to a boil.
    • Lower to simmer and cook for 30 minutes.
    • Pour soup into food processor and pulse a few times for desired smoothness.

    Plate the Soup

    • Pour soup into a serving bowl.
    • Top with local, seasonal veggies, such as tomatoes, radishes, green onions, and micro-greens.

    CLICK LINK TO SEE THE BEAUTIFUL SOUP PLATING VIDEO:

    https://experiencenutrition.com/wp-content/uploads/2018/11/D-Soup-plating-video-IMG_4922.mov

    Simple Home-Made Veggie Stock

    To enhance the flavor of your soup, make this quick and easy veggie stock, with mirepoix base of carrots, onions, and celery. An option is a box of store-bought organic veggie stock.

    SIMPLE INGREDIENTS

    Stock Base

    • 1 medium white onion, rough chopped
    • 4 carrots, rough chopped
    • 2 celery stalks, rough chopped
    • 6 cups water

    Aromatics

    • 10 parsley stems
    • 3 bay leaves
    • 2 garlic cloves
    • 1 tsp black peppercorns

    A-stock-IMG_4429

    SIMPLE STEPS

    • Rough chop the carrots, onions, and celery into 2” pieces.
    • Place carrots, onions, celery, garlic, black peppercorns, and water into the soup pot.
    • Bring to a boil.
    • Reduce to simmer and cook with lid covered for 30 minutes.
    • Strain the veggies from the liquid.
    • Use the stock in the Winter squash soup.

    Roasted Winter Squash

    SIMPLE INGREDIENTS

    • 3 cups Winter squash, cubed
    • 3 Tbsp organic extra virgin olive oil
    • 3 tsp ground cinnamon
    • 3 tsp ground nutmeg

    SIMPLE STEPS

    • Toss squash in olive oil, nutmeg and cinnamon.
    • Place squash on a parchment-lined sheet tray, making sure the squash does not touch.
    • Roast for 15 minutes, flip.
    • Roast for another 12 minutes.

    Another look at the Winter Squash Ginger Soup

    A-EN-NA-Nov-Photo-03-Soup1-Aa-soup-IMG_4942copy-brighterE-soup-plating-IMG_E4962


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


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


    Purchase Tickets for the Plant-Based Thanksgiving Cooking Class at The Farm at South Mountain, Phoenix, Arizona, November 18, 2018, 11am-1pm

    Purchase Tickets for Holiday Plant-Based Desserts Cooking Class at The Farm at South Mountain, Phoenix, Arizona, December 9, 2018, 11am-1pm

     

    A final look at the Thanksgiving Plant-Based Cooking article in the November 2018 issue of Natural Awakenings.

     

  • Experience Nutrition: Beautiful Farm-to-Table Plant-Based Thanksgiving Tapenade Recipe by Melanie Albert

    Experience Nutrition: Beautiful Farm-to-Table Plant-Based Thanksgiving Tapenade Recipe by Melanie Albert

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

    This week I had the incredible opportunity to host a farm-to-table plant-based Thanksgiving cooking class at The Farm at South Mountain, a few minutes walk from my home. The recipes for the class, featured in the November 2018 issue of the Natural Awakenings Arizona magazine, are simple and delicious, and perfect for a plant-based holiday meal.

    One of the recipes intuitively created during the cooking class is an amazing tapenade, loved by everyone at the class for it’s flavor, beauty, and simplicity. Many who attended the class will be shopping at our local farmers’ markets this week and will prepare this appetizer to serve at their Thanksgiving meals.

    Hope you enjoy the recipe and have fun creatively “plating” the tapenade using your local farmers’ organic veggies. For inspiration, take a look at some plating ideas from the cooking class at The Farm. Have fun intuitively plating your tapenade for Thanksgiving and other get-to-gethers this season.

    Thanks to Cassie Hepler, of ExploreWithCassie for the photos.

    Inspiration from the Thanksgiving Farm-to-Table Cooking Class at The Farm

    Love the creativity and colorful tapenades created at the cooking class…

    B-TheFarm-Tapenade-IMG_0248

    Tapenade…

    B-TheFarm-Tapenade-IMG_0266

    Tapenade…

     

    C-TheFarm-Tapenade-IMG_0332


    Kalamata Olive Tapenade Recipe

    Enjoy refreshing tapenade with local Arizona veggies. This rich appetizer is an update to the olive trays that our family enjoyed with holiday meals when I was a kid. When you make your tapenade, have fun experimenting with a variety of olives and mindfully plate with favorite veggies from your farmers’ market.

    SIMPLE INGREDIENTS

    • 2 cloves garlic, minced
    • 1/2 cup sun-dried tomatoes, rough chopped
    • 1 cup Kalamata olives, pitted and rough chopped
    • ¼ cup fresh parsley
    • 1/4 cup capers
    • ¼ cup fresh parsley
    • ¼ – 1/3 cup organic extra virgin olive oil

    Extras for Plating

    • 1 cucumber, sliced
    • 9-10 dehydrated tomato slices
    • 2-3 red or purple radishes, thinly sliced
    • 2 green onions, sliced on the bias
    • 2 Tbsp goji berries, re-hydrated in water for 10 minutes

    SIMPLE STEPS

    • Gather your mise en place
    • Mince garlic
    • Rough chop the sun-dried tomatoes, soak in water to re-hydrate 5-10 minutes
    • In a food processor, pulse garlic and olives until fine, not paste-like
    • Remove the olive and garlic mixture from the food processor.
    • Place sun-dried tomatoes in food processor and process until fine.
    • Add capers and parsley and pulse a few times.
    • Place olive/garlic mixture and sun-dried tomatoes/capers/parsley mixture into a bowl and mix with a fork.
    • Add olive oil until you reach desired consistency.
    • Enjoy the tapenade on cucumbers with a few extra veggies from your local farmers.

    A-EN-NA-Nov-Photo-02-Tapenade-2-AA-thisone-top-IMG_5145


    Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Thanksgiving recipes in the November 2018 issue.

    A-NaturalAwakenings_Nov-18-IMG_8415-1.jpg


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


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


    Purchase Tickets for Holiday Plant-Based Desserts Cooking Class at The Farm at South Mountain, Phoenix, Arizona, December 9, 2018, 11am-1pm

    G-TheFarm-Table-IMG_0365

     

     

     

  • Experience Nutrition Farm-to-Table Recipes with The Farm at South Mountain Fall CSA: Roast Radishes & Turnips

    Experience Nutrition Farm-to-Table Recipes with The Farm at South Mountain Fall CSA: Roast Radishes & Turnips

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

    This Fall season in Phoenix, Arizona, I’ve been intuitively creating dishes with the beautiful veggies grown at The Farm at South Mountain CSA (Community Supported Agriculture).  Thanks so much to Billy Anthony for his hard work and passion to grow such incredible, tasty food at the Soil & Seed Garden.

    I was inspired by the freshly harvested radishes (Spanish Black, French Breakfast) and the stunning Scarlet Turnip. With a few additional veggies, I created a simple roasted veggie dish, perfect for Fall and Thanksgiving.


    Let’s take a look at this week’s Fall CSA

    B-CSA-IMG_9418.JPG

    The Vibrant Scarlet Turnips

    D-soil-seed-IMG_E9443.JPG

    The Beautiful Black Spanish & French Breakfast Radishes

    B-radishes-IMG_9439.JPG


    SIMPLE ROASTED VEGGIES: Black Spanish & French Breakfast Radishes  & Scarlet Turnips

    Use this simple culinary roasting veggies technique to roast all kinds of vegetables. When we roast radishes, they become very sweet, and turnips become smoothy and buttery.

    Simple Ingredients

    • 1 black Spanish Radish, cut into circles
    • 3 French Breakfast radishes, sliced
    • 1 purple daikon radish, sliced into circles
    • 3-4 Scarlet turnips with greens, sliced
    • Handful chives
    • 1 purple bell pepper, sliced
    • 1 sweet potato, roughly cubed
    • ¼ cup extra virgin olive oil
    • 3-4 tbsp seasoning, blend of dried herbs and sea salt.  (Used Penzey’s Fox Point Seasoning)

    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice all veggies.
    • In small bowl, thoroughly coat each vegetable with olive oil and seasoning.
    • Place vegetables on parchment-lined sheet pan, without touching.
    • Roast 15 minutes.
    • Remove cooked vegetables,  such as chives and turnips.
    • Flip remaining vegetables.
    • Cook another 12 minutes.
    • Plate and enjoy.

    Veggies, ready for the oven.

    The roasted veggies, ready for plating.

    D-roastedTheFarm-IMG_E9632

    Time to enjoy the roasted veggies…

    A-RoastedTheFarm-IMG_9721.JPG

    One more plate…quite rustic…

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    Join our Simple Daily Plant-Based Eating Tips Facebook Page


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


    Purchase Tickets for the Plant-Based Thanksgiving Cooking Class at The Farm at South Mountain, Phoenix, Arizona, November 18, 2018, 11am-1pm

    Purchase Tickets for Holiday Plant-Based Desserts Cooking Class at The Farm at South Mountain, Phoenix, Arizona, December 9, 2018, 11am-1pm

    E-Book-IMG_5764

     

  • Experience Nutrition: Simple Vegan Herb Cashew Dip. Purple Daikon & Bok Choy with The Farm at South Mountain Fall CSA

    Experience Nutrition: Simple Vegan Herb Cashew Dip. Purple Daikon & Bok Choy with The Farm at South Mountain Fall CSA

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

    I am so honored to create recipes for The Farm at South Mountain Fall CSA (Community Supported Agriculture). This week, the CSA, grown by Billy Anthony at the Soil & Seed Garden at The Farm, features lots of fresh aromatic herbs – basil, onion chives, lemon verbena – and beautiful purple veggies including daikon radish, turnips, and purple bok choy.

    With these fresh ingredients I was inspired to intuitively create a simple vegan raw cashew dip. Enjoyed with the vibrant purple daikon radish and bok choy.


    Let’s take a look at this week’s Fall 2018 CSA.

    The beautiful lush basil growing at the Soil & Seed Garden at The Farm at South Mountain.

    I-basil-IMG_7709.jpeg

    Beauty of the Purple Bok Choy

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    BASIL, ONION CHIVES, LEMON VERBENA DIP

    SIMPLE INGREDIENTS

    • 1 cup raw cashews, soaked in water 2-4 hours
    • ¼ cup fresh basil
    • 3 tbsp onion chives
    • 1 spring lemon verbena
    • 1 tbsp nutritional yeast
    • 2 tbsp fresh key lime or lemon juice
    • Pinch sea salt
    • 2-3 tbsp water
    • 2-3 tbsp extra virgin olive oil
    • 1 daikon radish
    • 3-4 bok choy leaves

    SIMPLE STEPS

    • Pre-soak cashews for 2-4 hours in water
    • Place basil, onion chives, lemon verbena, nutritional yeast, key lime (or lemon juice), sea salt, and water into food processor.
    • Pulse to desired smoothness.
    • Stream in olive oil, to desired taste.
    • Thinly slice daikon radish with mandoline.
    • Plate dip, daikon radish on bok choy leaves.
    • Enjoy!

    Food Process the herbs, cashews, nutritional yeast, key lime, salt, and water. Stream in olive oil.


    Mandoline the Purple Daikon


    The Herb Cashew Dip Plating with Purple Daikon & Bok Choy

     


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


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


    Purchase Tickets for the Plant-Based Thanksgiving Cooking Class at The Farm at South Mountain, Phoenix, Arizona, November 18, 2018, 11am-1pm

    Purchase Tickets for Holiday Plant-Based Desserts Cooking Class at The Farm at South Mountain, Phoenix, Arizona, December 9, 2018, 11am-1pm

     

    A final look at the Vegan Herb Cashew Dip with Purple Daikon & Bok Choy.

    C-herbdip-TheFarmCSA-plate-IMG_8626.JPG

    E-Book-IMG_5764

     

  • Experience Nutrition: Beautiful Plant-Based Thanksgiving Recipes by Melanie Albert, as seen in Natural Awakening’s Arizona Magazine

    Experience Nutrition: Beautiful Plant-Based Thanksgiving Recipes by Melanie Albert, as seen in Natural Awakening’s Arizona Magazine

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

    I am so honored to create recipes for the November 2018 issue of Natural Awakening’s Arizona magazine. It has been a dream of mine to cook “my” recipes in a magazine in a cooking class. I’m excited that we will be creating the Fall Thanksgiving recipes in a fun, interactive hands-on cooking class on November 18, 2018, 11am-1pm,  at The Farm at South Mountain in Phoenix.

    A-NaturalAwakenings_Nov-18-IMG_8420

    Four Plant-Based Thanksgiving Recipes

    The recipes in the article and cooking class are inspired by our local Arizona farmers Fall produce, especially, the Squash Soup, and one of my very favorite desserts, the Sweet Potato Brownie.

    1. Appetizer: Kalamata Olive Tapenade
    2. Side Dish: Winter Squash Ginger Soup
    3. Side Dish: Sweet Potato Brussels Sprouts Fall Veggie Saute
    4. Dessert: Chocolate Sweet Potato Brownie and Goji Berries (PHOTO CREDIT: Cassie Hepler)

    In today’s blog, I’m sharing the step-by-step process to prepare the Tapenade, which has been a favorite at several cooking classes this month. Plus, you’ll see the process to create the soup and a fun plating video. Enjoy!

    Kalamata Olive Tapenade

    Enjoy refreshing tapenade with local Arizona veggies. This rich appetizer is an update to the olive trays that our family enjoyed with holiday meals when I was a kid. When you make your tapenade, have fun experimenting with a variety of olives and mindfully plate with favorite veggies from your farmers’ market.

    SIMPLE INGREDIENTS

    • 2 cloves garlic, minced
    • 1/2 cup sun-dried tomatoes, rough chopped
    • 1 cup Kalamata olives, pitted and rough chopped
    • ¼ cup fresh parsley
    • 1/4 cup capers
    • ¼ cup fresh parsley
    • ¼ – 1/3 cup organic extra virgin olive oil

    Extras for Plating

    • 1 cucumber, sliced
    • 9-10 dehydrated tomato slices
    • 2-3 red or purple radishes, thinly sliced
    • 2 green onions, sliced on the bias
    • 2 Tbsp goji berries, re-hydrated in water for 10 minutes

    SIMPLE STEPS

    • Gather your mise en place
    • Mince garlic
    • Rough chop the sun-dried tomatoes, soak in water to re-hydrate 5-10 minutes
    • In a food processor, pulse garlic and olives until fine, not paste-like
    • Remove the olive and garlic mixture from the food processor.
    • Place sun-dried tomatoes in food processor and process until fine.
    • Add capers and parsley and pulse a few times.
    • Place olive/garlic mixture and sun-dried tomatoes/capers/parsley mixture into a bowl and mix with a fork.
    • Add olive oil until you reach desired consistency.
    • Enjoy the tapenade on cucumbers with a few extra veggies from your local farmers.

    A-EN-NA-Nov-Photo-02-Tapenade-2-AA-thisone-top-IMG_5145


    Winter Squash Ginger Soup

    Yields: 4 servings

    Create your Thanksgiving soup with local Winter Squash such as red kabocha or butternut, delicata, or even pumpkins. I especially love the sweetness of red kabocha, which contrasts to the green kabocha with has a more savory flavor. While cooking your soup enjoy the mindfulness and aromatherapy of grating warming ginger, cinnamon, and nutmeg. Have fun plating the soup with a few sliced fresh veggies to add color and a crisp texture to the soup. Enjoy the soup warm or cold.

    A-EN-NA-Nov-Photo-04-Soup2-AA-squash-IMG_4303.JPG

    The components of the soup include: Veggie Stock, Roasted Squash, The Squash Ginger Soup, and the Plating Toppings.

    Winter Squash Ginger Soup

    Simple Ingredients

    • 1 Tbsp organic extra virgin olive oil
    • ¼ cup shallots, minced
    • 1 TBSP ginger, grated
    • ½ TBSP coriander seeds
    • Pinch sea salt
    • 3 cups roasted Winter squash (see recipe below)
    • 4 cups veggie stock (see recipe below)

     

    Plating Toppings (per serving)

    • 2 small tomatoes, sliced
    • 1 radish, sliced
    • 5 raw cashews, soaked in water
    • 5 slices dehydrated tomatoes
    • 1 tsp green onions, cut on diagonal
    • 1 tsp micro-greens
    • Pinch ground cinnamon
    • Pinch ground nutmeg
    • Optional: Cashew cream

    Cook the Soup

    • Pour olive oil into the soup pot and warm for 1 minute.
    • Add shallot and ginger and gently cook for about 5 minutes to release flavors.
    • Add roasted squash and veggie stock to the pot.
    • Bring to a boil.
    • Lower to simmer and cook for 30 minutes.
    • Pour soup into food processor and pulse a few times for desired smoothness.

    Plate the Soup

    • Pour soup into a serving bowl.
    • Top with local, seasonal veggies, such as tomatoes, radishes, green onions, and micro-greens.

    CLICK LINK TO SEE THE BEAUTIFUL SOUP PLATING VIDEO:

    https://experiencenutrition.com/wp-content/uploads/2018/11/D-Soup-plating-video-IMG_4922.mov

    Simple Home-Made Veggie Stock

    To enhance the flavor of your soup, make this quick and easy veggie stock, with mirepoix base of carrots, onions, and celery. An option is a box of store-bought organic veggie stock.

    SIMPLE INGREDIENTS

    Stock Base

    • 1 medium white onion, rough chopped
    • 4 carrots, rough chopped
    • 2 celery stalks, rough chopped
    • 6 cups water

    Aromatics

    • 10 parsley stems
    • 3 bay leaves
    • 2 garlic cloves
    • 1 tsp black peppercorns

    A-stock-IMG_4429

    SIMPLE STEPS

    • Rough chop the carrots, onions, and celery into 2” pieces.
    • Place carrots, onions, celery, garlic, black peppercorns, and water into the soup pot.
    • Bring to a boil.
    • Reduce to simmer and cook with lid covered for 30 minutes.
    • Strain the veggies from the liquid.
    • Use the stock in the Winter squash soup.

    Roasted Winter Squash

    SIMPLE INGREDIENTS

    • 3 cups Winter squash, cubed
    • 3 Tbsp organic extra virgin olive oil
    • 3 tsp ground cinnamon
    • 3 tsp ground nutmeg

    SIMPLE STEPS

    • Toss squash in olive oil, nutmeg and cinnamon.
    • Place squash on a parchment-lined sheet tray, making sure the squash does not touch.
    • Roast for 15 minutes, flip.
    • Roast for another 12 minutes.

    Another look at the Winter Squash Ginger Soup

    A-EN-NA-Nov-Photo-03-Soup1-Aa-soup-IMG_4942copy-brighterE-soup-plating-IMG_E4962


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


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


    Purchase Tickets for the Plant-Based Thanksgiving Cooking Class at The Farm at South Mountain, Phoenix, Arizona, November 18, 2018, 11am-1pm

    Purchase Tickets for Holiday Plant-Based Desserts Cooking Class at The Farm at South Mountain, Phoenix, Arizona, December 9, 2018, 11am-1pm

     

    A final look at the Thanksgiving Plant-Based Cooking article in the November 2018 issue of Natural Awakenings.