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Food & Recipes
A big thank you to Wendy Bright-Fallon and Debbie Peterson, Integrative Nutrition Counselors from Nourish for hosting our Clean Eating Made Simple Class in Shrewsbury. We had a blast and the recipes were delicious!   Weren't able to attend? You're in luck! We have the recipes for you right here:  Crunchy Green Salad: Serves 6 to 8 Recipe from Wendy Bright-Fallon and Debbie Peterson of www.NourishCoaches.com. DRESSING INGREDIENTS:
  • 1 medium clove garlic
  • ¾ t salt
  • ¼ t ground black pepper
  • 1 hard-boiled egg, peeled white diced small to add to greens and yolk for dressing
  • 3 T sherry vinegar
  • 6 T olive oil
INSTRUCTIONS:
  1. In small bowl, mash garlic clove, salt & pepper, and egg yolk until smooth.
  2. Stir in vinegar, then whisk in oil.
*Dressing should be a little on the tart side. SALAD INGREDIENTS:
  • 1 head broccoli (about 2 pounds), cut into small florets, stalk sliced thin
  • 2 c leafy green of choice (spinach, Romaine, red leaf lettuce, etc.)
  • 3 medium scallions, sliced thin
  • 1 c celery hearts and leaves, cut into small dice
  • 1 small red bell pepper, cut into small dice
  • 1 tbsp capers, drained
  • ½ c fresh parsley leaves
  • Egg white (from dressing)
INSTRUCTIONS:
  1. In a large serving bowl, toss all ingredients, including egg white; add salt and pepper to taste.
  2. Add vinaigrette and toss again. Adjust seasonings and serve.
Walnut Pesto:Recipe from Nourish a community supported cookbook, created by Margo Techter, yoga teacher. If you are looking for an alternative to traditional pesto, try this! Pesto is so versatile – you can use it as a spread for a sandwich, toss with pasta, dip for veggies, flavor for steamed veggies, a kick for soup or salad dressings. INGREDIENTS:
  • 1 c fresh parsley (lightly packed)
  • 1 c fresh basil (lightly packed)
  • ¾ c walnuts, toasted
  • 1 tsp fresh thyme leaves
  • 2 garlic cloves
  • ½ tsp salt, plus more to taste
  • ¼ tsp freshly ground black pepper, plus more to taste
  • ½ c organic olive oil
INSTRUCTIONS:
  1. Mix above (minus olive oil) in food processor until finely chopped.
  2. With the machine running, add the oil.
Dark Chocolate Truffles:Makes about 10 balls Recipe from Wendy Bright-Fallon and Debbie Peterson of www.NourishCoaches.com Sweet, rich and super satisfying.  PART ONE:
  • ½ c pitted prunes
  • ¼ c pitted dates
In a food processor, drop the prunes and dates through the feed hole one by one.  Scrape the bowl and run until smooth. PART TWO:
  • 3 tbsp almond butter
  • 1 tbsp maple syrup
  • 3 tbsp cacao (this is unsweetened, raw chocolate of the highest quality)
  • ½ c finely grated unsweetened coconut (optional)
Add above ingredients. Run until smooth and scrape the bowl as needed.  Refrigerate for at least ½ hour.   Still need more? Relive the class here: 

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