Tag: veggie bowl

  • Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Bowl

    Experience Nutrition: Farm-to-Table with Pomegranate Café and Rhibafarms: Arizona Veggie Bowl

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

    I was so excited to intuitively create this farm-to-table recipe with the POM BOX with the Pomegranate Café in Ahwatukee and Rhibafarms in San Tan Valley, Arizona.

    This recipe is inspired by the range of roots and the fennel in the POM Rhibafarms Box. Veggie Bowls are popular and we can prepare a really quick veggie bowl with a simple roasting technique where we cook  all veggies in a pan or two. Cook a whole grain and make your own tasty Veggie Bowl.

    Let’s take a look at the POM Rhibafarms Box…

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    The beauty of the POM Rhibafarms Box

    Closer look at the POM Rhibafarms Box

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    POM Rhibafarms Quick Roasted Veggie Bowl

    INGREDIENTS from the POM RHIBAFARMS BOX

    • Rhibafarms: Carrots, rainbow radishes, broccoli, fennel, green onions, red beets
    • Pomegranate Café: Flaxseed  Crackers

    QUICK ROASTED VEGGIES

    Simple Ingredients

    • 2 red beets
    • 1 fennel bulb
    • 5-7 yellow carrots
    • 3-5 green onions
    • 5-7 broccoli florets
    • 5-7 mini-peppers
    • 1 purple sweet potato
    • 1 tsp sea salt
    • 3 tbsp dried spices: Your choice: Mediterranean Blend, Southwest Blend

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    Simple Steps

    • Pre-heat oven to 425 degrees F.
    • Slice all veggies into bite-sized pieces.

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    • Place veggies into baking pan.
    • Place purple veggies (sweet potato, beet) into baking pan.
    • Place all other veggies into separate pan.
    • Drizzle both pans of veggies with olive oil, spices, and sea salt.

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    • Roast for 15 minutes.
    • Mix veggies.
    • Roast for another 12 minutes.
    • Use veggies in veggie bowl.

    Fennel Almond Brown Rice

    Simple Ingredients

    • 1 cup brown rice
    • 2-3 fennel bulb slices
    • 1/3 cup almonds, sliced
    • 2 cups water
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    Fennel Almond Brown Rice

    Simple Steps

    • Pour all ingredients into medium pot.
    • Bring to a boil.
    • Lower to simmer.
    • Cook covered for 15-20 minutes, until all liquid has been absorbed.
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    Fennel Almond Brown Rice ready for the Veggie Bowl.

    Plating: Create your Veggie Bowl

    • One-by-one place brown rice and veggies into bowl.
    • Garnish with the Pomegranate Café Flaxseed Crackers.
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    POM Rhibafarms Veggie Bowl

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    A fun video of the creation of the POM Rhibafarms Box Veggie Bowl.


    A few more recipes created with the POM Rhibafarms BOX:



    INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE

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


    Interested in the POM Rhibafarms BOX. You can purchase it right here.


    COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA


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    Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm


    BB-05-Kids-MelanieAlbert-A-DSC_0453 (2)Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

     

     


    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.


    Join our Simple Daily Plant-Based Eating Tips Facebook Page


    PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES

    I’m honored  have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.

    • Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Branch Library
    • More to come in the Summer Reading Program: June & July 2019.

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    SPRING COOKING CLASSES & EVENTS IN THE PHOENIX ARIZONA AREA

    • HUMANA: March 27, 2019, April 24, 2019, May 29, 2019, 12:30-1:30pm: Humana Monthly Healthy Cooking Demo, Humana Mesa. March topic: Plant-Protein.
    • PHOENIX MARKET: April 13, May 11, 2019, 10:00-11:00am: Kids Cook at the Downtown Phoenix Public Market. Melanie shops the market and then shares beautiful ways to enjoy food with the kids.
    • GRANDFAMILIES PLACE: March 18, April 29, May 30, 2019, 4:30-5:30pm, Grandfamilies Place, Gregory’s Fresh Market. Kids learn how to prepare simple healthy dishes, then plate and serve to their grandparents.

     

     

     

  • A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Intuitive Veggie Bowl

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

    This weekend I had the wonderful opportunity to lead two farm-to-table cooking events. The first a beautiful intuitive Arizona Winter Harvest Veggie Saute at the Downtown Phoenix Market “Taste of the Market” and then a beautiful intuitive cooking class with another beautiful veggie saute, Asian Salads, and a Garlic Hummus at The Farm at South Mountain in Phoenix.


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    Downtown Phoenix Market: Taste of the Market: Winter Harvest Saute

     

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    Arizona Winter Harvest Intuitive Cooking at The Farm at South Mountain

     


    Today, with some of the left-over veggies, I created a quick very, very intuitive veggie bowl. The goal was to create a dish with lots of color, different textures, and a variety of flavors.

    The Veggies and More

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    • Purple and orange carrots
    • Yellow string beans
    • Snow peas
    • Parsley
    • Arugula
    • Sweet lemon
    • More
      • Left-over quinoa
      • Left-over garbanzo beans
    • Extras
      • Basil olive oil
      • Cumin seeds
      • Bragg’s amino acids
      • Olives
      • Edible flowers
      • Sea salt

    The Culinary Techniques

    • Bamboo Steamer: Carrots, Yellow String Beans, and Snow Peas finished with Basil olive oil, sweet lemon, dry toasted cumin seeds, and sea salt

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    • Simple Pesto: Rough chopped parsley and raw almonds, sweet lemon, and basil olive oil.
    • Quick Saute: Arugula with Bragg’s amino acids

     

    Plating Mise en Place

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    Rustic Plating

    Bowl Plating

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    Hope you are enjoying my intuitive cooking creations and are having fun intuitively creating beautiful dishes with your local farmers’ produce. Share your creations with us on Facebook: www.facebook.com/NewViewHealthyEating

    My cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods” features 84 simple culinary techniques. Order a copy and I’m happy to gift-wrap and ship to you.