It's hard to image today, with all of the snow that keeps falling, that spring is just around the corner.
We had a great class today!
I am loving getting to know all of you.
Today we talked about how as we plan for what we will feed and nourish our bodies with, we can remember that for The BEST nutrition, we're better off eating closer to the source and relying on Mother Nature
for seasonal produce to keep us in balance.
In the Spring
it's our bodies time to renew, to lighten up, gain mental clarity, energize ourselves, and feel youthful!
Today each of the class members went home with about 20 new recipes
using produce that is fresh, healthy and in season
in the Spring.
Because it's almost time to
enjoy Spring's delicious bounty
I wanted to share a few of the recipes that we prepared today:
(For the rest of the recipes, you can sign up for our next class)
Lemony Artichoke Dip:
1 garlic clove, peeled
1 shallot, peeled
1 C vegan mayonnaise
1 TBS apple cider vinegar
3/4 C. great northern beans
1/4 tsp sea salt
1/2 tsp mustard
1/4 tsp ground pepper
1/2 C chopped green chiles
2 1/2 C artichoke hearts
With a food processor (or blender) running, drop garlic clove in and process until minced. Turn off processor, scrape down sides and remaining ingredients except artichoke hearts and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with salt and pepper and serve fresh.
Spring Greens with Apricot Vinaigrette
6 C spring greens and herbs of your choice
(try baby bok choy, fennel, fennel fronds, escarole, romaine lettuce, mustard greens, dill, chives...)
1 garlic clove, minced
1 sm shallot, minced
Juice of 2 Meyer lemons
1/2 C apricot juice
1/4 C balsamic vinegar
1/2 C E.V.O.
1 TBS mustard
2 TBS pure maple syrup
Pinch of salt
Tear greens into pieces and place in a large bowl. In a seperate bowl, whisk together vinaigrette ingredients. Pour vinaigrette over greens, , garnish with edible spring flowers and serve.
Sweet Potato, Corn and Kale Chowder
1 TBS grapeseed oil
1 sm onion, diced
3 stalks celery, diced
3 carrots, diced
3 med. sweet potatoes, peeled and diced
3 C corn, fresh or frozen
2 tsp dried thyme
2 C vegetable stock
2 C rice milk, plus more if needed
2 TBS cashew butter
1 bunch kale, chopped into small pieces
Sea salt and freshly ground pepper
In a lg. pot over medium heat, saute onion in olive oil until soft (about 3 minutes). Add celery, carrots, sweet potatoes, corn, thyme, and stock, simmer 5 minutes. Add enough rice milk to cover vegetables. Bring to a boil, reduce heat, cover and simmer until vegetables are soft (about 20 minutes). Remove from heat and add cashew butter. Add kale, return to heat, thin to desired consistency with water or stock and cook until kale is tender. Season to taste with salt and pepper and serve.
T.L.C.&C Chia Bars
(Tropical lemon, cranberry, coconut
3 tablespoons chia seeds
6 tablespoons fresh lemon juice (approx 1.5 lemons)
1.5 cups regular oats, ground into a flour in food processor
1/2 cup regular oats (not ground)
1 tsp baking powder
1/2 tsp kosher salt
1.5 cups unsweetened shredded coconut + additional for sprinkling
2 tablespoons lemon zest
1/2 cup unsweetened applesauce
1/3 cup Agave nectar
4 tablespoons coconut oil, melted
1/4 cup pistachios
1/2 cup dried cranberries
1. Preheat the oven to 350F. Line an 8 inch square pan with parchment paper.
2. In a small bowl, mix together the chia seeds and lemon juice. Set aside to gel up while you prepare the rest of the ingredients. Take your 1.5 cup of oats and process them in food processor until a flour forms.
3. In a medium bowl, mix together the oat flour (regular oats processed into a flour), baking powder, 1/2 cup regular oats, kosher salt, lemon zest, dried cranberries, pistachios, and shredded coconut.
4. In another small bowl, whisk together the melted coconut oil, applesauce, and agave nectar. Mix in the gelled up chia seed mixture until combined.
5. Add wet to dry and stir well until blended. It will take a while to mix it thoroughly. Scoop the mixture into the prepared pan and spread out smoothly with a spatula. Sprinkle additional coconut on top before baking.
6. Bake for about 20 minutes at 350F until golden around the outer edge. It will very lightly spring up when pressed.
7. Cool in pan for about 10 minutes before transferring onto a cooling rack for about 30 minutes. Cut into 16 squares. Approx 200 calories per square.
1/2 C walnuts
1/2 C pitted dates
1/2 C raw Cacoa Powder
1/2 C pure maple syrup
1/2 C almond butter
1/2 tsp vanilla extract
1/4 tsp fine sea salt
1/2 C whole almonds
2 C shredded unsweetened coconut
Place walnuts in a food processor or blender until coarsely ground. Add the dates, and pulse until well combined with nuts. Add cacoa powder, syrup, almond butter, vanilla extract, and salt. Process until the mixture is thick and smooth. Add almonds, and pulse a few times until combined; you want them to remain in crunchy chunks.
Form the mixture into golf ball size balls with your hands. Roll in coconut. Place in a sealed container in the freezer until hardened.
Get cooking and enjoy!
P.S. Next class is next Saturday, March 5 at 10 am. $15. We may be holding it in a different location due to the demand. I will keep you posted. Also, I will be requiring an RSVP and payment in advance to help pay for food and materials, so let me know if you are planning on coming.... Can't wait!