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 a FREE low-oxalate recipe guide!
We’re WILD about Christine Waltermyer and The Natural Kitchen Cooking School’s Wild Rice Salad. We have to agree that “the tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!” Keep scrolling for this simply delicious recipe.
I love the combination of nutty wild rice with fresh chopped arugula. The tangy dressing, sweet mango and pungent scallions help to make this a flavorful side dish!
In a medium saucepan, place the wild rice. Add the water or broth and bring to boil. Reduce the heat to low, cover and simmer for 50 minutes or until the rice is tender. Drain if needed and let the rice cool.
Make the dressing: In a small bowl, whisk together the olive oil, lemon and orange juices, mustard, honey, sea salt and pepper.
Place the cooled wild rice in a large bowl. Add the arugula, chopped scallions, mango, radishes and arugula. Add the dressing, stir well, and adjust seasoning to taste. Store in the refrigerator, covered, for up to three days. It tastes best when given at least an hour to marinate 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!
Take a caprese salad to the next level. Instead of a mild, sweet Italian basil, Thai basil has a more spicy, assertive flavor. It will stand up to the other ingredients here and pairs well with the melon and tomatoes. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner.
Whisk dressing ingredients together until emulsified. Set aside.
Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
Sweet, spicy, crisp, and refreshing. Forget your usual potluck sides and make this watermelon jicama salad instead! It’s both hydrating and delicious! We love the juicy melon mixed with a slightly spicy dressing. You can control the heat by using less serrano pepper or amp it up by using the seeds and ribs. It may get spicier over time as the peppers marinate in the dressing, so be careful if you’re prepping this ahead of time. Don’t have any jicama? Daikon radish, a green apple, or even a firm pear will work here.
Wild Rice, Apple & Mushroom Salad with Spicy Pecans
Ingredients
2cupswild rice
1teaspoonfine sea saltdivided
1cuppecan halvestoasted and chopped
3tablespoonsbrown sugar
⅛teaspooncayenne pepper
3tablespoonsolive oil
2medium leekshalved lengthwise and thinly sliced
12ouncemushroomssliced
1tablespoonminced fresh rosemary
1honeycrisp applecored and diced
¼cupchopped parsley
Instructions
Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to maintain a gentle simmer, and cook, covered, until rice is tender, about 45 minutes. Drain excess liquid, if needed.
In a medium skillet over medium heat, combine pecans, sugar, ¼ teaspoon salt, cayenne pepper, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool.
Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more.
In a serving bowl. stir together rice, leeks and mushrooms, and apple. Taste and season with more salt if needed. Top with pecans and parsley.
Street Corn Salad, also known as esquites, is the off-the-cob version of elotes. It’s creamy, with a slight kick from the jalapeño. Make sure you have some sturdy tortilla chips on hand. Part salad, part dip; either way it’s delicious! What makes this the perfect party food is you can serve it hot or cold! Put everything in a baking dish, cover with foil, and pop it on the grill if there is room. You’ll get a melty, creamy version. Keep everything chilled, and it’s a refreshing respite from summer heat.
Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like.
In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.
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!
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!
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!
We’re more than halfway through the first half of this school year! 🤓 What better time to switch up your breakfast and lunch routines. Christine Waltermyer and the Natural Kitchen Cooking School have whipped up 6 easy recipes for us – 3 before-school breakfasts to keep them full until lunch 🧇 & 3 school lunch ideas that your kids will look forward to eating! 🥗
Place the shredded coconut and water into a blender. Blend on high for a few minutes, scraping down the sides as needed. Strain through a nut milk bag if desired.
In the blender, place the milk and all remaining ingredients. Puree until smooth.
Optional: Add a scoop of your favorite protein powder or some walnuts to add protein to this smoothie.
2tablespoonsLakanto monk fruit sweetener with erythritol
½cupunsweetened almond milk
¼cupavocado oil or melted coconut oiloptional
2eggs
½cupshredded carrot
Maple Almond Butter Topping:
¼cup almond butter
¼cupmaple syrup
Instructions
In a large bowl, combine the almond flour, coconut flour, sea salt, baking powder, vanilla powder, pumpkin pie spice, and monk fruit sweetener. Whisk to blend together.
Add the almond milk and optional avocado oil if using. In a small bowl, beat the eggs, then add them to the almond flour mixture. Stir well. Add the shredded carrot and fold in gently.
Preheat the waffle iron. Just before adding the batter, lightly brush with a silicone brush or spray the waffle iron with a little avocado oil or coconut oil. Using a spoon or measuring cup, quickly add half of the batter (about 1 cup). Spread it evenly over the waffle iron, then close it.
If you have the kind of waffle iron you can flip, cook for about 2 to 3 minutes on one side, then flip it. Cook for an additional 2 ½ minutes on the other side. If you have a regular waffle iron that does not flip, just cook for 4 to 5 minutes.
Carefully open the waffle iron. Let the cooked waffle cool slightly before removing. Repeat with remaining batter.
To make the maple almond butter topping: In a small bowl, mix together the almond butter and maple syrup. Serve the waffles warm, spread with the maple almond butter.
Heat a medium size cast iron skillet or other skillet of your choice over medium heat. Add the red onion, a small splash of water and a pinch of the sea salt. Cook for a few minutes, until they start to soften. Add the carrots, and another pinch of sea salt and splash of water. Cook for another few minutes, or until all vegetables are tender.
Crack all of the eggs into a large bowl. Beat the eggs. Add the Dijon mustard, sea salt and black pepper. Stir again.
Preheat the oven to 350 degrees F.
Prepare your muffin tin by generously greasing each muffin cup with some coconut oil or avocado oil. Add a spoonful of the cooked red onion-carrot mixture to each cup, evenly distributing the veggies among the 12 muffin cups.
Pour some of the egg mixture into each muffin cup, dividing equally. Bake for 25 minutes or until the tops are set and no longer wet. Cool for 15 minutes. Use a knife around the edges to release the egg muffin cups from the muffin tin.
½teaspoonsea salt (+ more for sprinkling on the finished patties)
a few grinds of freshly cracked black pepper
2tablespoonsavocado oil or coconut oil for frying
For the Dill Sauce:
½cupavocado mayonnaise
1teaspoondijon mustard
1tablespoonfresh dillfinely chopped
2teaspoonslemon juice
Instructions
Drain the canned salmon and place in a large bowl.
Add the eggs, almond flour, scallions, parsley, sea salt and pepper. Mix well, cover and refrigerate for 15 minutes.
Form the salmon mixture into 7 or so patties.
Heat a large skillet over medium heat. Add the avocado or coconut oil, and quickly add the salmon patties. Depending on the size of your skillet, you can add all of them or just 4 patties at a time.
Cook for about 4 or 5 minutes on one side. Using a spatula, carefully turn each patty. Fry for another few minutes on the other side.
To make the dill sauce: In a small bowl, combine all of the dill sauce ingredients. Stir well. Serve the salmon patties warm, drizzled with the dill sauce.
Pat the salmon dry using a paper towel. Sprinkle with sea salt and pepper.
Heat a skillet over medium heat. Add the avocado oil, then quickly add the salmon, flesh side-down. Cook uncovered for 4 to 5 minutes. Use a spatula to turn the salmon. Cook for three more minutes on the other side.
Once the salmon has cooled to the touch, remove any bones. You can also remove the skin and gray-colored fat if desired. Using a fork, flake the salmon apart. Place the prepared salmon in a large bowl.
Add the celery, onion, lemon juice, sea salt and pepper to taste, fresh dill and mayonnaise. Stir to combine and adjust seasoning to taste.
Fill radicchio or butter lettuce leaves with a generous spoonful of the salmon salad per leaf.
1cupbroccoli – a combination of broccoli florets & peeled stemssliced
sea salt
1avocadopitted
2teaspoonsfresh cilantrochopped
½teaspoonsea saltor to taste
black pepperto taste
1tablespoonchopped onion
1teaspoonfresh lime juiceor more to taste
Instructions
In a medium saucepan, bring a few inches of lightly salted water to a boil over medium high heat. Keep a strainer or colander nearby, with a plate underneath. Drop the broccoli florets and peeled stems into the water. Cook for a few minutes.
Remove the broccoli with a slotted spoon. Place them in the strainer to cool.
Bring the water back to a boil, then drop in the carrot planks. Cook for a few minutes. Remove the carrot planks with a slotted spoon. Place them in the strainer to cool.
Make the guacamole: In a large bowl, mash the avocados. Add the sea salt and black pepper to taste. Add the lime juice, cilantro, chopped onion and lime juice. Stir well.
Serve the cooled vegetables and guacamole, or pack them into a portioned lunch container as a snack on the go.
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.”
Serves 4-6
A colorful, heart-healthy salad that highlights seasonal vegetables.
Ingredients
Salad:
½ head radicchio, chopped
½ cup chopped fennel bulb
1 mandarin orange, sliced
2 tablespoons sliced almonds
2 heads Belgian endive, cored and sliced
3 heirloom rainbow carrots, peeled and diced
5 cups chopped romaine lettuce
Dressing:
½ cup olive oil
⅓ champagne vinegar
1 tablespoon maple sugar
½ teaspoon sea salt
1 teaspoon prepared yellow mustard
Juice of one small orange
Method
1. Combine all salad ingredients in a large bowl.
2. In a small bowl, combine all dressing ingredients. Whisk well to blend.
3. Just before serving the salad, pour desired amount of dressing over the salad and toss to combine. 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!
