Category: Recipes

  • Fresh Strawberry Shortcakes with Yogurt Cream

    Fresh Strawberry Shortcakes with Yogurt Cream

    Fresh Strawberry Shortcakes with Yogurt Cream

    Berries and cream come together in this classic dessert with a twist! Using plain yogurt in the shortcakes and whipped topping add a probiotic boost and a tangy zip. Fresh Strawberry Shortcakes with Yogurt Cream are the perfect way to end a meal with family and friends.

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    Fresh Strawberry Shortcakes with Yogurt Cream

    Servings 8

    Ingredients

    Shortcakes

    • 2 cups unbleached all-purpose flour
    • ¼ cup granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon kosher salt
    • ½ cup whole milk plain yogurt
    • ½ cup cream
    • 1 egg
    • 1 teaspoon freshly grated lemon zest
    • 2 tablespoons cream for brushing on top
    • 2 tablespoons turbinado sugar for topping

    Macerated Strawberries

    • 2 pints strawberries hulled and quartered
    • ¼ cup granulated sugar
    • 2 teaspoons pure vanilla extract
    • Small pinch of salt

    Soft Whipped Yogurt Cream

    • 1 cup heavy whipping cream
    • 1 tablespoon granulated sugar
    • ¼ cup whole milk plain yogurt

    Instructions

    • To make the macerated strawberries combine the chopped strawberries, sugar, vanilla extract, and salt in a medium size bowl. Mix well to combine. Cover and let sit at room temperature or in the fridge for at least an hour.
    • Preheat the oven to 425°F, and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine. In a large measuring cup combine the cream, yogurt, and egg, whisk well. Make a well in the center of the dry ingredients and add the egg and cream mixture. Use a wooden spoon to mix well, until the dough just comes together, and no dry patches of flour remain – do not overmix.
    • Pour the dough out onto a lightly floured work surface. Lightly dust the top of the dough with flour as well as your hand, and press the dough out into a rectangle about 8 x 10". Fold the dough in thirds like a letter, then press back out into a rectangle. fold in thirds again, the press back out into a rectangle. Use a bench scraper to cut the dough into either six large shortcakes or eight smaller shortcakes.
    • Place the shortcakes on the prepared baking sheet. Use a pastry brush to brush the tops of the shortcakes with cream, and generously sprinkle turbinado sugar on top. Bake for 15-18 minutes until golden brown. Set aside to cool. 
    • To make the whipped yogurt cream, add the cream and sugar into the bowl of a stand mixer. Whip on medium speed until soft peaks form. Add the yogurt, and gently fold in.
    • Assemble the shortcakes right before serving. Split the shortcakes in half. Spoon strawberries on the bottom half and add yogurt whipped cream. Place the other half of the shortcake on top.
    • Enjoy!

    Recipe Provided by INFRA

  • Beyond Kale

    Beyond Kale

    Beyond Kale

    Cook with lots of leafy greens

    We all know we should eat more leafy greens, but if you find yourself in a dark green rut (we’re looking at you, kale!), there’s a world of ways to make greens delicious. These recipes will help you diversify your greens by showing off each at its best, with substitutions for just about any leafy option.

    Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso

    Both black cod and turbot have incredibly tender, buttery texture and rich flavor that pairs perfectly with miso and maple.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 tablespoons miso paste
    • 2 tablespoons water
    • 1 tablespoon maple syrup
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon soy sauce
    • 3 teaspoons toasted sesame oil divided
    • 1 pound skinless black cod or turbot cut into 4 pieces
    • 4 green onions, bottoms trimmed the rest cut into 2 inch pieces
    • 1 pound mini bok choy cut in half lengthwise
    • 2 teaspoons lime juice

    Method
     

    1. Preheat oven to 400°F.
    2. In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
    3. Line 8 x 11 in (20 x 28 cm) baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp sesame oil.
    4. Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
    5. Enjoy!

    Wraps with Thai Basil, Tempeh, and Peanut Sauce

    These wraps are naturally gluten-free and can be extra crunchy, juicy, or savory depending on your wrapper choice.
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    Servings: 4
    Course: Appetizer
    Ingredients Method

    Ingredients
      

    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • ¼ cup water
    • 1 teaspoon toasted sesame oil
    • ½ inch piece fresh ginger root grated
    • 2 teaspoons maple syrup or organic palm sugar to taste
    • ¼ cup unsweetened, plain peanut butter powder (substitution: regular, unsweetened peanut butter, and skip the sesame oil)
    Wraps
    • 8 ounces package of tempeh cut into ¼ x 2 inch pieces
    • 1 bird's eye chili pepper thinly sliced (optional)
    • 1 red or yellow bell pepper julienned
    • 1 cup julienned cucumber or jicama
    • ½ cup julienned (unpeeled) apple
    • ½ cup thai or holy basil leaves
    • ½ cup fresh mint leaves
    • 1 head lettuce or 1 bunch collard greens

    Method
     

    1. In medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
    2. Return pot with remaining marinade to stove and add tempeh pieces. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
    3. To assemble, place small amounts of tempeh and fillings in lettuce or collard leaves. Tuck in sides of leaves and roll up to seal, or leave open like tacos. Serve with peanut sauce.
    4. Enjoy!

    Cilantro Rice with Chicken and Mint Sauce

    Inspired by Peruvian arroz con pollo, this dish blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green.
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    Servings: 3
    Ingredients Method

    Ingredients
      

    • ½ cup tightly packed cilantro leaves and stems stems coarsely chopped
    • 1 cup tightly packed spinach leaves
    • 1½ cups homemade or low-sodium chicken broth
    • 1¼ cups almond, soy, or other plant-based milk, or cow's milk
    • 1 teaspoon ground cumin
    • 1 small hot green chili pepper optional
    • 1 teaspoon salt divided
    • 1 teaspoon olive oil
    • 1 pound boneless, skinless chicken breasts or thighs
    • 1 onion or 2 shallots minced
    • 1 garlic clove minced
    • 1½ cups cooked long-grain brown rice well rinsed and drained
    Mint Sauce
    • 2 jalapeños optionally seeded
    • 1 cup tightly packed cilantro, stems and leaves coarsely chopped
    • 1 cup tightly packed mint leaves
    • 1 tablespoon fresh lime juice
    • 2 tablespoons olive oil
    • 2 tablespoons tightly packed chopped green onion
    • ¼ teaspoon salt

    Method
     

    1. In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and 1/2 tsp salt.
    2. In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
    3. Add onion and garlic to pan. Cook for 3 minutes, stirring frequently. Add a little water to prevent sticking if necessary. Add rice and stir for 30 seconds to coat.
    4. Add contents of blender along with reserved chicken. Stir and bring to boil. Cover, reduce heat to low, and cook for 20 minutes. Stir and cook for 5 minutes more if necessary. Remove from heat and leave covered, 10 minutes.
    5. For mint sauce, in blender, blend all ingredients.
    6. To serve, divide chicken and rice among plates and drizzle with mint sauce.
    7. Enjoy!

    Sauteed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies

    This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. (Don’t be scared off by the anchovies! It disappears into a rich, silken sauce infused with garlic and a hint of spice.)
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 10 ounces spaghetti
    • 2 tablespoons anchovy oil
    • ½ fresh red chili pepper finely chopped
    • 4 garlic cloves peeled but kept whole
    • 1 bunch rapini stems diced, leaves torn into small pieces
    • 10 anchovy fillets in oil
    • ¼ cup walnut halves
    • ¼ cup finely chopped fresh parsley
    • 1 tablespoon anchovy paste optional

    Method
     

    1. In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
    2. While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.
    3. Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.
    4. Enjoy!

    Recipes Provided by Alive Magazine

  • Creamy Basil Kefir Sauce

    Creamy Basil Kefir Sauce

    Creamy Basil Kefir Sauce

    This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!

    Recipe Provided by INFRA

  • Grilled Vegetable Orzo Salad

    Grilled Vegetable Orzo Salad

    Grilled Vegetable Orzo Salad

    While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes. 

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    Grilled Vegetable Orzo Salad

    Servings 4

    Ingredients

    • 6 tablespoons olive oil divided
    • 1 broccoli crown cut into bite size pieces
    • 1 large red bell pepper julienned
    • 1 large orange bell pepper julienned
    • 8 ounces shiitake mushrooms halved
    • 1 cup orzo pasta
    • 2 scallions thinly sliced
    • ½ cup crumbled feta
    • 2 tablespoons tamari
    • 1 tablesppon toasted sesame oil
    • 1 tablespoon rice vinegar
    • ¾ teaspoon cane sugar
    • ½ teaspoon crushed chilies

    Instructions

    • Preheat grill to 375-400° F.  Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
    • Grill for 25-30 minutes or until desired doneness is achieved.
    • Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
    • Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese. 
    • Enjoy!

    Recipe Provided by INFRA

  • Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Think of raclette as a more versatile fondue! Instead of melting cheese with wine and other additions, raclette is pure, melted cheese. Is draping it over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. Think of everything on your favorite charcuterie board and it will probably pair perfectly with raclette.

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    Raclette with Potatoes and Asparagus

    Servings 4

    Ingredients

    • 8 ounces sliced raclette cheese
    • 4 large red potatoes halved and quartered
    • 1 bunch fresh asparagus woody stems removed and cut in half
    • 4 sliced sourdough bread toasted
    • 4 ounces mild or spicy salami sliced
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    Instructions

    • Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
    • Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Cook with Chili

    Cook with Chili

    Cook with Chili

    Kick your meals up a notch

    You don’t have to be a heat freak to enjoy eating chili peppers since their “spice” levels vary greatly—enough to suit all tastes. It’s time to bring the heat into the kitchen—start with these recipes!

    Alive Magazine

    Grilled Chili Tofu Steaks with Quinoa

    Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into an exciting dish.
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    Servings: 4
    Course: dinner, entree, Lunch
    Ingredients Method

    Ingredients
      

    • 2 12oz packages extra-firm tofu
    • 1 shallot chopped
    • 2 large garlic cloves minced
    • ¼ cup minced fresh ginger root
    • 1 habanero chili minced
    • 1 tablespoon fresh thyme
    • ½ teaspoon salt
    • ½ teaspoon ground allspice
    • ¼ teaspoon pepper
    • 2 tablespoons olive oil
    • 1 tablespoon maple syrup
    • Zest of 1 lemon
    • 1 cup orange juice
    • 1 cup quinoa

    Method
     

    1. Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of paper towel. Place another cutting board or other flat object on top and press gently to extract excess liquid from tofu. Turn tofu blocks on their sides and slice in half lengthwise.
    2. In large shallow container, whisk together shallot, garlic, ginger root, habanero, thyme, salt, allspice, pepper, olive oil, maple syrup, lemon zest, and orange juice. Add tofu, and chill for at least 2 hours, or up to overnight, flipping once.
    3. Into medium saucepan, place quinoa, a couple pinches of salt, and 1 3/4 cups water. Bring to a boil, reduce heat to maintain a light simmer, and cook, covered, until quinoa is tender and water has absorbed, about 12 minutes. Remove from heat and let pot sit, covered, for 5 minutes. Fluff quinoa with fork.
    4. In charcoal grill, build a medium-hot fire, or heat gas grill to medium-high and grease grill grates. Remove tofu from marinade and reserve marinade. Grill tofu slabs until golden and grill marks appear, about 4 minutes per side. Giving tofu a 90-degree turn halfway through cooking each side will produce a nice cross-hatch pattern. Slice each grilled tofu piece into 2 triangles. Alternatively, in large skillet over medium-high, heat 1 Tbsp oil. Add tofu to pan and sear until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side.
    5. Into small saucepan, place marinade and bring to a gentle simmer and heat for 2 minutes.
    6. Divide quinoa among serving plates and top with tofu pieces. Drizzle on habanero sauce.
    7. Enjoy!
    Alive Magazine

    Minty Chili Pea Soup

    This brightly colored soup for chili lovers is the perfect way to welcome back warmer weather. Looking for a little less heat? Substitute serrano pepper with jalapeño.
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    Servings: 4
    Course: dinner, entree, Lunch
    Ingredients Method

    Ingredients
      

    • 1 tablespoon grapeseed oil or sunflower oil
    • 1 leek, white or light green part thinly sliced
    • ½ teaspoon salt
    • ½ pound new potatoes quartered
    • 2 garlic cloves chopped
    • 2 serrano chili peppers seeded and chopped
    • ¾ teaspoon ground coriander
    • ½ teaspoon pepper
    • 4 cups low-sodium vegetable broth
    • 3 cups fresh shelled or frozen peas
    • 1 cup fresh mint
    • Juice of ½ lemon

    Method
     

    1. In large saucepan, heat oil over medium heat. Add leek and salt; cook until softened, about 5 minutes, stirring regularly. Add potatoes and garlic; heat for 3 minutes. Add serrano pepper, coriander, and pepper; heat for 1 minute.
    2. Add broth to pan. Bring to a boil and simmer over medium-low, covered, until potato is tender, about 15 minutes. Add peas and continue heating until they are tender, about 5 minutes. Stir in mint and lemon juice. Using blender or food processor, puree soup in batches if necessary. Thin with additional broth or water, if needed. Ladle into each of 4 bowls.
    3. Enjoy!
    Alive Magazine

    Salmon Burgers with Mango-Thai Salsa

    These Asian-inspired salmon burgers won’t leave you missing the beef or the bun. Keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night.
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    Servings: 4
    Course: dinner, entree, Lunch
    Ingredients Method

    Ingredients
      

    • 1 pound skinless salmon
    • 1 large egg
    • ½ cup panko bread crumbs
    • 2 garlic cloves minced
    • 1 tablespoon low-sodium soy sauce or tamari
    • ⅓ cup basil
    • Zest of 1 lime
    • Juice of ½ lime
    • 2 teaspoons fish sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon coconut sugar (or regular sugar)
    • 1½ cups halved cherry tomatoes
    • 1 cup cubed mango
    • 2 green onions sliced
    • 1 bird's eye chili pepper minced
    • ⅓ cup chopped cilantro
    • 1 tablespoon peanut oil or grapeseed oil

    Method
     

    1. In food processor container, place salmon, egg, bread crumbs, garlic, soy sauce, basil, and lime zest, and pulse several times until you have a chunky mixture. Form into 4 patties.
    2. In large bowl, whisk together lime juice, fish sauce, sesame oil, and sugar. Stir in tomatoes, mango, green onions, chili pepper, and cilantro.
    3. In large skillet over medium-high, heat oil. Place salmon burgers in skillet and cook for 3 minutes on each side, or until crispy on the outside but just barely cooked through in middle, to an internal temperature of 145 F (63 C). Alternatively, you can prepare the burgers on an outdoor grill over medium heat, making sure grill grates are well greased.
    4. Serve salmon burgers topped with salsa.
    5. Enjoy!

    Recipes Provided by Alive Magazine

  • Hot Honey Crispy Chicken Sandwiches

    Hot Honey Crispy Chicken Sandwiches

    Hot Honey Crispy Chicken Sandwiches

    You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good. 

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    Hot Honey Crispy Chicken Sandwiches

    Course dinner, entree, Lunch
    Keyword chicken, dinner, entree, lunch, sandwich
    Servings 4

    Ingredients

    • 4 breaded chicken breasts
    • 4 hamburger buns
    • 4 tablespoons mayonnaise
    • 1 ½ cups kale slaw
    • 1 red onion thinly sliced
    • 4 tablespoons unsalted butter softened

    Hot Honey

    • ½ cup honey
    • 1 teaspoon crushed red chilies
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne pepper

    Instructions

    • In a small saucepan, combine hot honey ingredients and warm over low heat for a few minutes to infuse honey with spices. Turn off heat and set aside.
    • Prepare chicken breast based on package instructions.*
    • Spread butter on buns and toast in a large skillet on low until golden.
    • Spread mayonnaise on the top bun and assemble sandwich with slaw, chicken, onions, and hot honey. Serve promptly.
    • Enjoy!

    Notes

    *To make your own breaded chicken, combine 2/3 cup all-purpose flour, ½ teaspoon of each salt, pepper, paprika, garlic powder, and baking soda. Beat two large eggs together. Take each piece of chicken and dredge in flour then in eggs and back into the flour mixture. Shallow fry or air fry at 350F until internal temperature reaches 165F and continue with recipe. Cooking time varies based on size of chicken breasts.
    Substitute breaded chicken with a plant-based version to be meat-free.

    Recipe Provided by INFRA

  • Lightly Salted Rice Cakes with Basil Chicken Salad

    Lightly Salted Rice Cakes with Basil Chicken Salad

    Lightly Salted Rice Cakes with Basil Chicken Salad

    For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious? 🌾😋 ⁠

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    Lightly Salted Rice Cakes with Basil Chicken Salad

    Course Lunch, Snack
    Keyword chicken salad, gluten free, lunch, rice cakes, snack

    Ingredients

    • 8 Lundberg Organic Brown Rice Cakes
    • 2 chicken breasts
    • 2 tablespoons neutral oil
    • 2 cups red grapes halved
    • 2 cups honeycrisp apples diced
    • ⅔ cup red onion diced
    • 1 cup almonds chopped
    • 2 cups greek yogurt
    • ½ cup mayonnaise
    • 1½ cups basil thinly sliced
    • 2 tablespoons honey
    • 2 tablespoons dill chopped
    • 2 teaspoons sea salt
    • 2 teaspoons black pepper
    • Basil for garnish
    • Parsley for garnish
    • Black pepper for garnish

    Instructions

    • Season chicken breasts with sea salt and sauté in neutral oil on medium-high, turning occasionally. Cook until internal temperature reaches 165°F. Let rest for 10 minutes, dice, and refrigerate in a large bowl until cooled.
    • Add grapes, apples, red onion, and almonds to chilled chicken. Stir to fully incorporate. Add greek yogurt, mayo, basil, honey, dill, sea salt, and black pepper. Fold to fully incorporate.
    • Spread on Lundberg Organic Lightly Salted Rice Cakes. Top with basil, parsley, and black pepper.
    • Enjoy!

    Recipe Provided by INFRA

  • Salted Caramel Ice Cream Sandwiches

    Salted Caramel Ice Cream Sandwiches

    Salted Caramel Ice Cream Sandwiches

    Salted caramel is a popular ice cream flavor for a reason. The salt balances the potentially cloying sugar overload of caramel. When making an ice cream sandwich, we doubled down on this notion. Instead of using a traditional cookie base, swap the pantry staple saltine cracker! While the ice cream sets, the crackers get slightly soft, which means you can cut and eat this ice cream sandwich without worrying about cracker crumbs everywhere. To drive up the flavor factor, swirl caramel sauce between softened vanilla ice cream for another frozen dessert that’s sure to be an instant classic!

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    Salted Caramel Ice Cream Sandwiches

    Course Dessert
    Keyword dessert, ice cream, sandwich
    Servings 9

    Equipment

    • 8 x 8 x 2 inch pan

    Ingredients

    • 24 saltine crackers
    • 2 pints vanilla ice cream softened
    • ½ cup salted caramel sauce
    • 1 cup chocolate sauce
    • ¼ cup sliced almonds toasted

    Instructions

    • Line an 8 x 8 inch pan with parchment paper.
    • Place a layer of crackers on the bottom of the pan, trimming crackers to fit snug.
    • Alternately layer ice cream and caramel sauce evenly over crackers, smoothing out the top.
    • Place remaining crackers on top and pour on chocolate sauce. Sprinkle with sliced almonds and freeze for four hours to overnight.
    • To serve, lift out ice cream block and cut with a sharp knife into nine even sandwiches.
    • Enjoy!

    Recipe Provided by INFRA

  • Anti-Inflammatory Salad

    Anti-Inflammatory Salad

    Anti-Inflammatory Salad

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Not only does inflammation cause discomfort and pain, but it could lead to other health conditions ranging from Arthritis to IBS (Irritable Bowel Syndrome). Certain foods from our diet contribute to inflammation in our bodies – however, not everyone will experience the same flare-ups. One way to help control them is to eat a diet that’s rich in anti-inflammatory foods – like salads! You can mix and match your favorite toppings to make a powerhouse meal that’s delicious, nutritious and full of added health benefits. Check out Christine Waltermyer and the Natural Kitchen Cooking School’s favorite anti-inflammatory salad recipe below – Mesclun Salad with Walnuts & Blueberries!

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    Anti-Inflammatory Salad (Mesclun Salad with Walnuts & Blueberries)

    Course dinner, entree, Lunch, Salad
    Keyword anti-inflammatory, dinner, entree, lunch, salad

    Ingredients

    • 5 oz. mesclun salad mix
    • ½ cup walnuts lightly toasted
    • ½ cup fresh blueberries
    • 2 oranges peeled and pulled apart into segments
    • 1 small fennel bulb cored and sliced thinly

    DRESSING

    • 1 tablespoon grainy mustard
    • 1 tablespoon maple syrup
    • ¼ cup fresh orange juice
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons olive oil
    • ½ teaspoon sea salt

    Instructions

    • Place in a large salad bowl: mesclun salad mix, walnuts, blueberries, oranges and fennel.
    • In a small glass jar with a lid, place all of the dressing ingredients. Shake well.
    • Pour the dressing over the salad, toss and serve.
    • Enjoy!

    Notes

    If not serving the salad right away, store the dressing and covered salad separately until ready to serve.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

    Resources:

    https://www.betternutrition.com/diet-and-nutrition/foods-for-skin-inflammation/