Spring in the mountains of Colorado is extremely temperamental giving us rain one day, warm sunshine the next, and then dumping a quick 6 inches that night. However, there are tiny changes taking place everywhere. The aspens are just waiting to burst and red-winged blackbirds have arrived. I’ve also noticed the appearance of fresh spring produce at our local grocers.
Spring produce includes:
I don’t necessarily stick to only what’s in season, but seasonal produce does influence and INSPIRE what I’m cooking. This past weekend, I featured a Springalicious menu at Taspen’s Organics First Saturday Wellness Fair. The Vegan and Gluten-Free items on the menu included:
EVERYTHING was gone at the end of the day! However, the Most Valuable Player on the menu was definitely the Mushroom Soup, which, by the way, was soooo simple with only 6 ingredients. I wanted to share the Mushroom Soup recipe with you, so that you have one really good, but simple standby for all those rainy, chilly, snowy, muddy, windy spring days to come!
Inspired by www.pancakewarriors.com
1 large white onion, diced
1 package white button mushrooms (8 oz) sliced
1 package crimini mushrooms (16 oz) sliced
10 stalks fresh thyme, leaves removed
3 cloves garlic, minced
2 32 oz. boxes of organic vegetable broth
5 Tbs. tapioca flour
1 dried bay leaf
2 Tbs. Balsamic Vinegar
½ tsp. salt
freshly ground pepper
Options: As with anything I cook, there’s always options to switch it up. So with this recipe, use whatever mushroom combo you want. You could use all button or all crimini. I also like to dice some of the shrooms to add interest in texture. Also, try adding rosemary to the club!
Add mushrooms and cook down until the liquid from the mushrooms is gone. Add salt to draw out the moisture from the mushrooms.
Add garlic, thyme, rosemary or whatever herbs and spices you want.
De-glaze the pot with Balsamic Vinegar…you can also use soy sauce or tamari.
Whisk the tapioca flour with the broth. Then add to the mushrooms.
Simmer for a few minutes. Add salt and pepper to taste.
By Robyn Johnson of Baby Kale Health www.babykalehealth.com
Last weekend I provided the food for Taspens Organics’ 1st Saturday Wellness Fair. This time the menu included:
And, last but certainly not least, A Tropical Millet Salad. The Millet salad stole the show. Everyone loved it, and I even saw many people put the millet salad with their soup!
Side note: If you’re ever free on the 1st Saturday of the month, head to Taspens for an awesome day of self-care, connection and joy.
Back to the salad…My food obsession for last week was roasted pineapple. I used it in the breakfast bake recipe that I shared last week, I used it in the tropical salad for Taspens, and I used it on a veggie packed sandwich. It adds such a powerful punch of sweetness and meaty texture. Plus, it goes really great with sriracha!!
Pineapple benefits include:
I promised the Taspens family that I would share the recipe from the wellness fair in this week’s newsletter. This one is a Robyn Original and you know what that means – no exact measurements here. You’re just going to have to put your big girl/boy boots on and use your heart, soul and palate to guide you, but I promise it’ll be well worth it!
Tropical Millet Salad with Roasted Pineapple, Macadamia Nuts, Coconut flakes, and a Lime Agave Sauce & Mint
Pineapple, diced or chopped
1 cup millet
¼ cup macadamia nuts (or more)
1 lime, juiced
¼ cup agave nectar
Mint, to taste
Coconut chips, to taste
Dice pineapple and roast.
400 degrees for about 30ish minutes
Make millet. 1 cup millet to 2 cups water
Chop macadamia nuts.
Make Lime Agave sauce. Taste often! Squeeze the juice of 1 lime. (you might want to start with just ½ a lime juiced) Add ¼ cup Agave Nectar (you could add it gradually – keep tasting). Whisk.
Put it all together! Add coconut chips and chopped mint. Enjoy!
I don't know about you, but I LOVE chocolate! And I LOVE brownies! Unfortunately sugar and wheat do not agree with my body, so I needed to find a delicious alternative to one of the most love and happy~filled desserts of them all: Brownies!! :)
Check out this delicious recipe for these Vegan & Gluten-Free Protein-Packed Black Bean Brownies by Rima Bazzi of MindBodyGreen! Enjoy :)
I love hot chocolate, and it's such a delicious treat to have on cold winter days. I found this most delicious and nutritious Superfood Hot Chocolate Recipe that is packed full of goodness to not only satisfy your sweet tooth, but also sugar-free & chocked full of energy!
Add all ingredients to blender. Blend well and enjoy!
Please note: Maca Root is a wonderful adaptogen, helping to battle chronic fatigue through helping the adrenal and pituitary glands, and has a plethora of potential benefits including reducing symptoms of PMS & menopause, balances mood, reduces aches & pains and so much more. Maca root is definitely not for everyone though. If you have thyroid disease, check with your physician first. Further, if you have breast cancer or PCOS check with your herbalist before including it in your diet. Check out What is Maca Root for more info!
If you're curious about herbal and plant-based remedies to bring your health back into balance, you may want to consider having an Herbal Consultation Utilizing BioFeedback Technology with either Heather or Tamara. Click here for more information, call us at (303) 816-0429, or email us at firstname.lastname@example.org.
Oh my! If you are looking for a stimulating, delicious snack so you can eliminate the cup of coffee or espresso, these Matcha and Oat Truffles are for you! This truffle recipe was taken from Julie Montagu's Flexi Foodie Cook Book.
100g ground almonds
130g oat flour (or grind own from rolled oats)
2 tablespoons raw honey
2 tablespoons melted coconut oil
50g macadamia nuts
4 teaspoons matcha (green tea) powder
Makes about 16
Put the ground almonds, oat flour, honey, melted coconut oil, macadamia nuts and only 2 teaspoons of the matcha powder in a mixing bowl and mix until you have a sticky green dough. Roll the mixture into bite-sized balls.
Put the remaining matcha powder in a plastic bag and, one by one, drop each ball inside the bag and shake until thoroughly coated in matcha powder.
Store in an airtight container in the fridge for up to 1 week (if they last that long ;)
This is an awesome Superfood Bread recipe by Deliciously Ella, that is gluten free as well as yeast free, and is ridiculously easy to make! And it's packed full of nutrients and protein! Click on the picture or the link above for the recipe! Enjoy :)