Experience Nutrition

Tag: vegetarian recipes

Experience Nutrition Tip: Cooking More at Home? Simple Roasted Veggies with What’s In Your Refrigerator
Use this quick and easy culinary technique to roast any kind of veggies in your refrigerator, if possible, grown by your local farmers. All you’ll need is a few of your favorite vegetables, extra virgin olive oil, and sea salt. That’s it. A few simple ingredients and easy cooking method to create a tasty, healthy veggie side dish. – Melanie Albert

Click to watch the Video of the Simple Roasted Veggie Bowl.

Thank You Farmers

Thanks to our local Arizona farmers who are working so passionately to bring great, local food to our community while we’re all social distancing and cooking more at home. Thanks to my long time farmer friends at The Farm at South Mountain, Blue Sky Organic Farms, The Farm at Agritopia, Crooked Sky Farms, Rhiba Farms, Whipstone Farms, Steadfast Farm, Phoenix Pinnacle Farms, Maya’s Farm, and the Community Exchanges. From my heart, I really appreciate you.

Thank You Farmers Markets

Here in Arizona, I’d also like to thank our local farmers markets to continuing to stay open as grocery stores, so we have a safe place to purchase the quality food from our farmers, and our farmers have a place to sell the produce that is growing so abundantly right now. Special thanks to my friends at the Downtown Phoenix Public Market, where I’ve been leading cooking demos for several years.

Quick Roasted Veggies Recipe

Create this quick roasted veggie dish with a few of your favorite veggies in your kitchen and enjoy it with quinoa or brown rice.

Cooking Tip: Since some veggies cook faster than others, be sure to remove veggies from the pan when they have been cooked.

Simple Ingredients
- Four to six of your favorite veggies.
  - For this intuitively created recipe, I pre-ordered a CSA (Community Supported Agriculture) from Blue Sky Organic Farms in Litchfield Park, Arizona. I then quickly picked it up at the Saturday Downtown Phoenix Farmers Market.
- ½ Caraflex cabbage (sweet and mild)
- 4-5 orange carrots, sliced
- 1 large green onion, sliced
- ½ kohlrabi, sliced
- ½ yellow (cheddar) cauliflower, sliced
- 2-3 tbsp extra virgin olive oil
- Pinch sea salt
- Garnish: Sunflower seeds, arugula, edible flowers
- Extras: Cooked brown rice or quinoa
Quick Roasted Veggies: Ingredients

Simple Steps
- Pre-heat oven to 425 degrees F.
- Slice all veggies into bite-sized pieces.
- Place veggies into baking pan.
- Drizzle veggies with the olive oil and sea salt.
In to the Pan: Veggies, Olive Oil, and Sea Salt
- Roast for 12 minutes.
- Toss veggies.
- Roast for another 12-15 minutes.
- Enjoy veggies with quinoa or brown rice.
Plating
- Plate the veggies in a veggie bowl with quinoa or brown rice, along with pumpkin seeds, arugula, and edible flowers.
Enjoy! Quick Roasted Veggie Bowl

Click to watch the Video of the Simple Roasted Veggie Bowl.

Please ask any questions, anytime, and share your culinary creations with us.

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By Melanie Albert, Plant-Based Cooking Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.
April 11, 2020
Experience Nutrition: The Farm at South Mountain Fall CSA Recipe: Arizona Fall Green Pesto
by Melanie Albert, Plant-Based Intuitive Cooking Expert, Award-winning Cookbook Author, Founder & CEO Experience Nutrition
I’m honored to intuitively create recipes from the produce in The Farm at South Mountain CSA grown at the Soil & Seed Garden.

Farm-to-Table Intuitive Cooking. Each week, right after Lead Grower Billy Anthony and Grower Michael Schultz, have their ideas for the crops that they’ll be harvesting, they text the list to me and my creativity begins. With farm-to-table and intuitive cooking, we really do first see what’s available from our local farmers, then taking into account simple cooking techniques, begin to develop a recipe direction for the CSA.

Creativity Flows. After picking up the CSA at The Farm (less than a mile from my home) the creativity begins. First, I look at all the goodies. Then, I begin to organize the food to create the dish. this is when my creativity begins. Sometimes, or I should say, many times, there are produce which I have not previously prepared, and I get really excited.

Pesto Inspiration. This week, when I saw the green herbs and greens, I immediately decided to create a simple pesto. I was inspired by the combination of the aromatherapy of the lemon basil, the “good for us” omega-3 rich purslane (a weed that grows naturally here in Phoenix), and the sage (which I have never used in a pesto) as the base of the pesto.With the addition of a nut (almonds) for crunch, and an “acid, fat, salt” dressing, the pesto came to life in my mind.

Soil & Seed Garden, Fall Week 2 CSA. October 26, 2019

Enjoying our beautiful Phoenix evening at The Farm at South Mountain, while picking up the second week of the Fall CSA…

Now, the beauty of our Fall Week 2 CSA.

The Farm at South Mountain: Soil & Seed Garden: Fall 2019 Week 2 CSA: 10.26.19

The Greens and Herbs: Chard, Lavender, Lemon Basil, Purslane, Eggplant, Radishes.

The Soil & Seed Salad Box.

Fall CSA Week 2: 10.26.19
- Farm eggs
- French breakfast radish
- Soil & Seed Salad Box
- Ichiban eggplant
- Lemon basil
- Northern lights chard
- Autumn sage
- Goldbergs purslane
- Spanish eyes lavender
- Decorative pumpkin / gourd
Soil & Seed Garden Fall Green Pesto

A pesto is a quick, delicious dish to create with the Soil & Seed Garden fresh herbs and greens. This week’s pesto inspired by the lemon basil is perfect in a Chard Wrap. I’ll also use is as my “green sauce” in a Raw Deconstructed Lasagna.

Simple Ingredients
- 1 cup lemon basil leaves
- 1 cup purslane leaves, chopped
- 5-6 sage leaves
- ¼ cup almonds, rough chopped
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 2 tbsp olive oil
- Pinch sea salt
- Garnish: Radishes, Chard
Fall Green Pesto Mise en Place. Simple. Beautiful. Fresh.

Simple Steps
- Gather mise en place (get all ingredients organized)
All ingredients are ready for the Fall Green Pesto.
- Place lemon basil leaves, purslane, sage, almonds, lemon juice, and lemon zest into food processor.
All ingredients, except olive oil, into the food processor. Pulse 8-10 times.
- Pulse 8-10 times, until desired level of chunkiness
- Stream in olive oil and pulse a few more times.
- Enjoy on a raw cracker, wrapped in chard leaves, or with other dishes, such as a Raw Deconstructed Lasagna.
The simple, fresh Arizona Fall Green Pesto.

Enjoy the Fall Green Pesto as a wrap with the Northern Lights Chard.

Enjoy the Fall Green Pesto as a snack on a Raw Cracker (this one Pumpkin Seed Turmeric) with French Breakfast Radish.

Click here, if you missed the Soil & Seed Garden Fall CSA Week 1 Recipe

The Radish inspired salad with the radishes at the Soil & Seed Garden at The Farm at South Mountain.

FARM-TO-TABLE PLANT-BASED COOKING CLASSES AT THE FARM with Melanie Albert and Farm Operations Manager/ Lead Grower Billy Anthony

I am so honored to be leading hands-on intuitive cooking classes at The Farm at South Mountain for the 4^th year. For the classes this season, Lead Grower Billy and I will be walking the Soil & Seed Garden the week prior to each class to develop the food strategy for the classes. Billy will harvest the morning of the classes, and you’ll have the opportunity to intuitively prepare dishes, guided by Melanie.

November 3, 2019, 11am-1pm. Click to purchase tickets.

December 8, 2019, 11am-1pm. Click to purchase tickets.

SEDONA PLANT-BASED COOKING RETREAT: November 15-18, 2019

In September 2019, I hosted the first Sedona Plant-Based Cooking Retreat. Based on the life-changing retreat with incredible cooking, hiking in Sedona, and friendships, I decided to host the next retreat in November. Learn more on www.ExperienceNutrition.com/sedona-retreats/

Or, to answer your questions about the retreats, please feel free to contact me (Melanie Albert): 602.615.2486 or Mel@MelanieAlbert.com
October 25, 2019