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!
Summer is time for fresh, colorful salads – and melons! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to cut a melon (whether it’s a honeydew, cantaloupe or watermelon!) and use it to make a bright, refreshing salad with citrus dressing. Scroll down for the recipe!
Use a melon ball scoop to create little balls from each of the melons. Place them in a large bowl.
Make the citrus dressing: In a small bowl, combine the lemon juice, lime juice, sea salt, honey and mint. Whisk together. Pour over the melon balls and gently toss until evenly coated. You can serve right away or chill before serving. If you refrigerate it, stir the salad again just before serving.
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!
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!
If you LOVE mangoes then this recipe is just what you’re looking for. Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re learning how to cut a mango and use them to make a refreshing smoothie that you and your kids will love! Bonus – if you have leftover smoothie, you can turn them into frozen popsicles. Whether you like mangoes fresh or frozen, you’ll always know your snack is nutritious, delicious and will bring you an instant energy boost!
Place all ingredients in a high-powered blender and puree until smooth. Enjoy served in a tall glass with a straw!
Notes
Leftover smoothie makes great popsicles! Just pour into popsicle molds and freeze.
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!
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!
Did you know Collard greens are the oldest leafy green within the cabbage family dating back 2000 years, originally grown by the ancient Greeks and Romans! This low calorie vegetable is packed with many nutrients like Vitamins K, C, A, calcium and folate. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn how to properly sauté these greens so that your whole family will love them, too!
Keyword collard greens, collards, how-to, sauté, side
Servings 8
Ingredients
½ to 1cupwater
1bunchcollard greensstems trimmed and leaves cut into small pieces
1cupsliced scallions
Sea salt and pepper to taste
Splash lemon juice
Instructions
Place the water in a large skillet and heat on medium high heat. Add the collard greens, scallions, sea salt, pepper and lemon juice.
Cover and cook on high for 3 to 5 minutes. Stir occasionally. Serve as is or with your favorite dressing.
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!
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!
Did you know that squash and melons are related? Although related, cutting them is slightly different! Thankfully, Christine Waltermyer and The Natural Kitchen Cooking School has perfected how to cut a butternut squash – and created a how-to video for us. The next time you shop at Basil Bandwagon Natural Market, pick up a fresh, organic butternut squash, practice your cutting skills, and add it into your favorite recipe!
Place the butternut squash on a cutting board. Using a sharp knife, carefully remove any bad spots. Carefully slice off both ends of the squash.
If you want to peel the squash, use a peeler to remove the skin. Note that the peeled squash is slippery. So if you find it difficult to hold onto, you can use a paper towel to dry it off a bit.
Cut the length of the squash in half, separating the part that contains the seeds from the “neck” of the squash.
Use a spoon to remove any seeds from the neck of the squash. Place on the cutting board the flat cut side of the half containing the seeds. Cut this in half. Use a large spoon to remove the seeds.
Decide what size pieces you want to cut: fine dice, small dice, medium dice, large dices, etc. If cutting into fine diced pieces, slice the squash into very thin pieces. Then cut those pieces into long thin sticks. Cut the other direction to make small dices. If making big chunks, cut into roughly ½-inch size long pieces, then cut them into long strips and cut the other direction to make ½-inch squares. Use in your favorite recipes.
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!
Christine Waltermyer is a local 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 get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Quinoa & Kale Stem Pesto
Ingredients
1 cup Ancient Harvest quinoa, cooked according to package directions
2 cups water or vegetable broth
Sea salt
1/2 cup scallions (white part), chopped
3 kale stems
1 sweet potato
2/3 cup fresh basil leaves, chopped
3 tablespoons pine nuts (lightly toasted)
1/4 cup olive oil
Method
1. Place the quinoa in a small pot with the water or broth and pinch of sea salt. Bring to a boil over medium high heat. Once it boils cover it and let it simmer for 15 to 20 minutes on low heat. The quinoa should be nice and fluffy.
2. Chop the kale stems and place them in a pot with about an inch of water. Cook on medium high heat for 5 minutes or until nice and tender. When done, drain and set aside.
3. Peel the sweet potatoes. Dice them. Place the sweet potatoes in a small pot and almost cover them with water. Bring to a boil over high heat. Reduce the heat to simmer on medium for 10 to 15 minutes or until fork tender. When finished cooking, drain and set aside.
4. Make the pesto: In a food processor add the scallions, basil, 1 tablespoon of the pine nuts, olive oil, cooked kale stems and pinch of sea salt. Blend until you reach your desired consistency, either slightly chunky or totally smooth.
5. In a large bowl, place the cooked quinoa, remaining 2 tablespoons of the pine nuts, cooked sweet potato, and pesto. Mix together and serve. 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!
Christine Waltermyer is a local 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 get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Avocado Sourdough Toast
An Easy, Healthy Breakfast or Snack!
Serves 2-3
Ingredients
1 teaspoon lemon juice (about the juice of ½ lemon)
1 avocado, pitted
Sea salt
3 slices sourdough bread (Try Apple Ridge Farm’s LOCAL bread!)
Optional: black pepper or cayenne
Toppings: Sliced red radish (can be pickled), microgreens (like sunflower sprouts), toasted sunflower seeds, lemon zest, olive oil & flaked sea salt
Method
1. Remove the zest from your lemon. Then juice the lemon, removing the seeds.
2. Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Using a fork or potato masher, mash the avocado. Add a few pinches of sea salt and the lemon juice, then mash it again. Optional: You can add black pepper or cayenne.
3. Toast or grill the bread. Spread with avocado spread. Top with your choice of toppings like pickled radish, micro-greens of your choice. Drizzle lightly with olive oil and sprinkle with a pinch of the flaked sea salt.
4. Enjoy!
Pantry Granola
Kid-Friendly & No Refined Sugar!
Makes about 6 cups
Ingredients
1/2 teaspoon cinnamon
1/2 cup barley flour (or other flour of your choice)
1/2 cup brown rice syrup (or ¼ cup brown rice syrup + ¼ cup maple syrup)
⅓ cup avocado oil (or coconut oil)
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
4 cups rolled oats
⅓ cup currants or any other dried fruit of your choice
Method
1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine all of the ingredients except the currants. Mix well.
3. Prepare a baking sheet with parchment paper. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 10 minutes. Stir the granola. Bake for 10 more minutes.
4. Once the granola is done baking, remove from the oven. Let the granola cool before breaking it up. Stir the currants into granola. Store granola in a glass mason jar for up to a week or two.
5. Enjoy this granola with your favorite yogurt or milk.
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!
