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!
Happy Earth Month! Let’s talk about food waste. Did you know every year, each American throws out about 1,200 pounds of organic garbage that could be composted? There are other ways to decrease this amount (other than simply composting). One way is to use your food scraps to make another recipe! Check out this Earth friendly Broccoli Stem Stir Fry recipe thanks to Christine Waltermyer and The Natural Kitchen Cooking School. All ingredients can be found at your local Basil Bandwagon Natural Market.
2cupscarrotssliced into rounds or "lozenges" (I refer to this as the ribbon cut in my video)
2cupspeeled broccoli stemssliced
½cupscallionssliced
¼cupbroth
2tablespoonscoconut aminos
2teaspoonslemon juice
1tablespoonmaple syrup
Sea salt to taste
Instructions
Heat a large skillet over medium high heat. Add the broth and heat it briefly.
Add the carrots and a few drops of the coconut aminos. Cook and stir for a minute or two. Add the broccoli stems. Cook and stir for another minute or two.
Add the remaining coconut aminos, scallions, maple syrup, and lemon juice. Cook and stir for a minute. Cover and cook for a few more minutes. Continue cooking to your desired tenderness. Depending how long you cook this, you may need to add a splash of water or more coconut aminos to prevent the vegetables from sticking to the pan. If needed, adjust seasoning to taste by adding a little more seasoning.
Plate and serve warm. Enjoy!
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!
On sale this week (9/2-9/8): Organic Broccoli $2.49 each!
Tis’ the season for roasting vegetables! The best part about roasting vegetables is that it’s quick and simple, you can use them as a side, or even as an entree. You can add all of your favorite autumn vegetables like butternut squash, pumpkin, sweet potatoes, and more!
Bonus- Napa Valley Extra Virgin Olive Oil is on sale this month for $9.49 each!
Ingredients
1 1/2 Pounds Broccoli, cut into florets of even size
3-4 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Fresh Lemon Juice (about half a lemon)
Kosher Salt
2-3 Garlic Cloves, minced
Freshly Ground Black Pepper
1/4 Cup Grated Parmesan Cheese, or to taste (try our Italian imported cheese!)
Method
1. Preheat oven to 425 degrees F.
2. In a large bowl, toss broccoli and garlic with olive oil and lemon juice until lightly coated. Sprinkle salt and toss to coat.
3. On a lined baking sheet (use olive oil, parchment paper, or aluminum foil), arrange the broccoli in a single layer.
4. Roast for 16-20 minutes until cooked through (check by poking with a fork) and lightly browned. If you see some charring, don’t worry- those are the best parts!
5. Put roasted broccoli back in large bowl and toss with freshly ground black pepper and grated parmesan.
6. Serve immediately and enjoy!
Before you enjoy your delicious roasted broccoli with imported parmesan, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
On sale this week (7/1-7/7): Organic Broccoli $1.99 each & Organic Red Grapes $2.49 lb!
This salad is the best addition to your table this 4th of July! It’s simple to make, healthy for you, and everyone will love it- plus you get all of the health benefits from the broccoli and grapes too!
Ingredients
Salad
1 Cup Bacon Bits
1/3 Cup Hemp Seeds
1 Large Head Broccoli, cut into bite-size pieces
1/3 Cup Red Onion, diced
1 Cup Seedless Red Grapes, halved
Dressing
1 Cup Mayonnaise
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Sugar
Pepper, to taste
Method
1. In a medium bowl, whisk mayonnaise, vinegar, sugar, and pepper together.
2. In a large bowl, combine broccoli, onion, and grapes in a bowl.
3. Pour house-made dressing over broccoli salad mixture and toss to coat evenly.
4. Sprinkle bacon bits and hemp hearts over salad, mix well, and enjoy!
Before you enjoy your delicious broccoli and red grape salad, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
On sale this week (4/1-4/7): Organic Broccoli $2.99 each & Green Kale $1.99 each!
Spring time is the perfect season for new and refreshing recipes, just like this one! BONUS– Not only is it healthy and organic, but there are more savings on top of our produce sales! Also on sale this month, Sky Valley Sriracha for $4.79 each and Lotus Foods Rice Ramen Packets (3oz.) for $1.29 each! DOUBLE BONUS– If you don’t want to buy the large bag of sesame seeds from Shiloh Farms, we also carry them in our bulk section; you can even use your own containers from home too!
Ingredients
1 Large Head of Broccoli, cut into large florets
2 Garlic Cloves, 1 grated finely, 1 sliced thin
1 1/2 Teaspoons Sriracha (we used Sky Valley)
1 Tablespoon Plus 1/2 Cup Red Wine Vinegar (we used Napa Valley)
3/4 Cup Avocado Oil (we used Spectrum)
Salt
Black Pepper
3 Scallions, sliced thin
1 3-inch Piece Ginger, peeled, cut into 1-inch matchsticks
4 Cups Kale, chopped
2 Packages (3oz.) Dried Ramen Noodles (we used Lotus Foods)
Mint Leaves, torn
Sesame Seeds, toasted (we used Shiloh Farms but they’re also in our bulk section)
Method
1. Preheat oven to 450 degrees F.
2. Toss broccoli with grated garlic, sriracha, 1 tablespoon vinegar, and 1/4 cup avocado oil on rimmed baking sheet.
3. Season with salt and pepper. Roast, toss occasionally, until tender and browned in spots (about 20-25 minutes).
4. Mix scallions, ginger, sliced garlic, salt, pepper, and remaining 1/2 cup vinegar and 1/2 cup avocado oil in large bowl.
5. Add kale and toss to coat thoroughly. Let sit at room temperature at least 15 minutes.
6. Cook noodles according to package directions. Drain and rinse under cold water.
7. Add noodles and warm broccoli to kale and toss to coat entirely.
8. Divide among bowls and top with mint, sesame seeds, and more scallions.
9. Enjoy!
Before you enjoy your refreshing cold sesame noodles with broccoli & kale, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
