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!
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 (6/10-6/16): Organic Asparagus $4.99 lb!
In this week’s recipe, we use New York Grown Asparagus from our weekly produce specials and Oak Leaf Lettuce from our friends Dean and Emily at Cabbage Throw Farm in Asbury, NJ.
Ingredients
1 Pound Asparagus, clean and trimmed
1/3 Cup Plus 1 Tablespoon Olive Oil
1/2 Teaspoon Lemon Zest
Salt and Pepper, to taste
1 1/2 Tablespoon Lemon Juice
1 Tablespoon Dijon Mustard
1 Head Cabbage Throw Farm Oak Leaf Lettuce, picked and cleaned
2 Ounces Parmesan Cheese, shaved
Method
1. Preheat oven to 450 degrees F. On a rimmed baking sheet, toss asparagus with 1 tablespoon of olive oil, the lemon zest, and season with salt and pepper. Roast asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
2. In a small bowl, whisk lemon juice with dijon mustard and the remaining 1/3 cup olive oil. Season with salt and pepper.
3. In a large bowl, toss the lettuce with all but 2 tablespoons of homemade dressing. Arrange the salad on plates and top with the roasted asparagus and cheese.
4. Drizzle remaining dressing over asparagus, serve, and enjoy!
Before you enjoy your delicious local lettuce and roasted asparagus 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 (6/3-6/9): Organic Blueberries (pint) $4.99 each!
Happy Hemp History Week! To celebrate #ReturnOfThePlant, we decided to make a light and refreshing blueberry hemp vinaigrette to pair with our local greens salad. This vinaigrette is not only light, sweet, and refreshing, but it pairs perfectly with a veggie or fruit salad. So we thought, why not combine it with the AMAZING spring greens mix from our local Cabbage Throw Farm right here in Hunterdon County!
BONUS SALE– Manitoba Harvest Shelled Hemp Hearts (7oz) bag is on sale this month for $6.29!
Ingredients
Vinaigrette
-1/2 Cup Blueberries
-1/2 Cup Shelled Hemp Seeds
-1/2 Cup Water
-4 Tablespoons Turbinado Sugar (or Agave Nectar)
-2 Tablespoons Balsamic Vinegar
-1/2 Teaspoon Salt
Salad
-5 Ounces Spring Mix (Buy Local! We used spring mix from Cabbage Throw Farm)
-1 Cup Blueberries
-3/4 Cup Pecans, chopped
-4 Ounces Feta Cheese, chopped small or grated
Method
1. In a high speed blender, mix all vinaigrette ingredients together and blend to a smooth and creamy texture.
2. In a large bowl, mix all salad ingredients together.
3. Drizzle vinaigrette onto salad mix and enjoy!
Before you enjoy your light and refreshing local greens salad with blueberry hemp vinaigrette, 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 (5/27-6/2): Organic Heirloom Tomatoes $3.99 lb. and Organic Mangoes 4 for $5!
‘Tis the season for salads! This simple, refreshing tomato-mango salad is not only healthy and light, but it’s the perfect addition to any summer party or bbq- or even just a side at the dinner table! What makes it special is the local basil leaves from Sandbrook Meadow Farm! Buy yours today and plant in your garden this spring.
Ingredients
2 Large Heirloom Tomatoes
1 Large Ripe Mango
1 1/2 Tablespoons Olive Oil
1 Teaspoon Rice Wine Vinegar
Pinch of Curry Powder
6 Basil Leaves
Salt and Pepper, to taste
Method
1. Core tomatoes and slice into 1″ cubes.
2. Remove the mango from the pit and cut in 1″ cubes.
3. Combine tomatoes and mangoes in a medium sized bowl.
4. In a food processor, combine oil, basil leaves, curry powder, vinegar and seasoning. Puree until thoroughly blended.
5. Drizzle the dressing over the mixed mango and tomato salad, top with additional chopped basil leaves (if desired) and enjoy!
Before you enjoy your refreshing tomato-mango 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
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.”
MENU:
Arugula Beet Salad with Fennel
Spring Quinoa with Chickpeas
Spring Roasted Vegetables
Gluten Free Vegan Carrot Cake Cupcakes
https://vimeo.com/331080882
Arugula Beet Salad with Fennel
If you love salads this one is a winner! The combination of sweet beets with crunchy fennel and refreshing radicchio, combined with a lovely olive oil vinaigrette make it the perfect spring salad.
Ingredients
Salad:
3 Red Beets, boiled and peeled
1 Pink Lady Apple, cored and diced
1 Endive, core removed and sliced
1 Fennel Bulb, core removed and sliced
1 Head Radicchio, cored and sliced
1 Pack Baby Arugula (I love Olivia Organic pre-washed)
Dressing:
Juice of 1 Orange
1/4 Cup Olive Oil
1/4 Teaspoon Sea Salt
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Maple Syrup
Optional: 1 teaspoon prepared mustard
Method
1. Peel beets and dice. Place all salad ingredients in a large salad bowl.
2. Separately, combine all salad dressing ingredients and whisk together.
3. When ready to serve, pour the dressing over the salad and toss.
https://vimeo.com/330827631
Spring Quinoa with Chickpeas
This is a light and lovely side dish to serve at your favorite gatherings!
Ingredients
5 Cups Cooked Quinoa (I love Ancient Harvest Traditional Quinoa)
4 Tablespoons Olive Oil
1 Leek, sliced thinly (just the white bottom part)
8 Ounces Shiitake Mushrooms, destemmed and sliced
1 Bunch Dandelion Greens, chopped (just the leafy part)
Water
13 Ounces Cooked Chickpeas (Jovial brand is great)
1 Generous Handful of Fresh Parsley, destemmed and chopped
2-3 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Sea Salt
Optional: Black pepper and crushed red pepper flakes
Method
1. Place the quinoa in a large bowl and set aside.
2. In a large skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leeks and cook for 5 minutes with a pinch of sea salt. If it starts to stick to the pan, add a small splash of water.
3. Add the shiitake mushrooms and cook for another 5 minutes. Add the dandelion greens and another pinch of sea salt and small amount of water if needed.
4. Cover and cook until the greens are tender but still bright green, or about 4 minutes. Remove the cover and take the pan off the heat.
5. To the cooked quinoa, add the chickpeas and parsley. Add the sautéed vegetables. Add remaining olive oil, lemon juice and sea salt. Serve warm.
https://vimeo.com/330175843
Spring Roasted Vegetables
What a nice combination of vegetables, just in time for Spring celebrations!
Ingredients
1/2 Medium Size Celery Root
8 Carrots
8 Ounces Baby Bella Mushrooms
1 Cup Brussels Spouts, sliced in half
10 Ounces Trimmed Green Beans
1-2 Tablespoons Avocado Oil
1 Teaspoon Sea Salt
1 Teaspoon Onion Powder
1 Teaspoon Minced Fresh Rosemary
Juice of 1 Lemon (1 teaspoon added before roasting, reserve the other teaspoon to add later)
Balsamic Glaze
Method
1. Preheat oven to 350 degrees F.
2. Thinly slice the carrots diagonally. Arrange on parchment paper-lined baking sheet. Remove the stems from the mushrooms. Cut into quarters and add to the baking sheet, along with the trimmed green beans and brussels sprouts. Peel and cut the celery root into cubes
3. Roast prepared vegetables in preheated oven for 25 to 30 minutes.
4. Add the remaining lemon juice to the roasted vegetables and drizzle with the balsamic glaze. Serve hot or leftovers go great on a salad.
https://vimeo.com/330162124
Gluten Free Vegan Carrot Cake Cupcakes
Ingredients
Dry:
2 Cups Gluten Free Flour (such as Bob’s Red Mill 1 to 1 Baking Mix)
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Cup Brown Sugar
1/2 Teaspoon Sea Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
Wet:
1/3 Cup Plant-Based Milk (i.e. coconut milk)
1/2 Cup Maple Syrup
1/2 Cup Avocado Oil
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Applesauce
2 Teaspoons Vanilla Extract
2 Flax Eggs (Mix 2 tablespoons flax meal + 6 tablespoons water; let sit for 10 minutes)
Add:
1 Cup Coarsely Shredded Carrots
1/4 Cup Currants
Vegan Cream Cheese Frosting:
1 8-oz. Container Vegan Cream Cheese
1 Container Simple Mills Organic Vanilla Frosting
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
Method
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, whisk together flours, spices, brown sugar, sea salt, baking powder, and baking soda. Separately, combine the plant-based milk, maple syrup, avocado oil, apple cider vinegar, applesauce, vanilla extract and flax eggs. Whisk to blend.
3. Pour wet into dry ingredients and stir or whisk together to form a smooth batter. Add the carrots and currants. Mix well but do not overmix.
4. Line a muffin pan with unbleached muffin liners. Using and ice cream scoop, evenly distribute the cupcake batter among the 12 cups.
5. Bake at 350 degrees F. for 25 minutes. While the cupcakes are baking, prepare the frosting.
6. Place all frosting ingredients together in a food processor and process until smooth. Refrigerate for 30 minutes before frosting the cupcakes. Decorate top with optional nuts (walnuts or pecans).
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
