1 cup cooked quinoa
1/2 cup red and yellow pepper (chopped)
1/3 cup onion (chopped)
1/4 cup Organic Valley Feta Cheese
1/4 cup fresh mint (chopped)
Dressing
2 tbsp olive oil
1/2 tsp cumin
Juice of 1 lime
sea salt
Mix together all dressing ingredients, toss with veggies and quinoa. Serve as a main dish, in a wrap, or over greens.
Hot days call for frosty sips. Cool off with these delish, refreshing drinks:
- Mint, lime, club soda and agave nectar
- Smashed berries, basil, and H2O
- Cucumbers, ginger, lemon, and H2O
- Home brewed ice tea w/ a splash of mango juice
We all know the feeling, what the heck am I going to cook that is fast, healthy, and easy. Here are some tips that will help you look and feel fantastic:
- Keep it Simple: Less is better, use 6 ingredients or less in your meals. Think of some staples to always have on hand (examples: veggies/fruit, proteins, and whole-grain carbs). Whole grain pasta + tomato + spinach + garlic + beans + rosemary = Super quick dinner
- Take a Cooking Class: Check out Naked Nutrition’s 101, 201, and 301 course. Learn how to cook organically on a budget, have fun, and use local produce.
Basil-Arugula Pesto
Ingredients:
1 cup basil
1 cup arugula
3 tbsp pine nuts (roasted)
2 tbsp veggie broth
2 garlic choves
¼ tsp sea salt
½ cup parm cheese (grated)
Juice of ½ lemon
Directions:
Combine all ingredients in food processor and puree.
3 Ways to Use:
1) Top over grilled fish or chicken
2) Use as spread on sandwich
3) Dollop in tomato soup
Tip: Want it to stay green? Plunge basil and arugula in boiling water for 1 minute, then run until cold water.
What Are We Going to Tell Them?
by guest blogger Coach Mark Smallwood, Executive Director of the Rodale Institute
“The simplest of our children’s (and their children’s) basic human needs are being threatened every day. What are we going to tell them? Driven by comfort, habit, and fear, we continue to exhaust our resources beyond redemption. Some of it is simple consumption as the land that makes up our bread basket literally washes away. But much of it is consumption by pollution, as we slowly but surely create soil that will not grow food, contaminate the waterways that feed our drinking water sources, and poison the very air we breathe. What are we going to tell them?
Vegan Alfredo Sauce
Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
1/2 cup low-sodium veggie broth
1/2 cup unsweetened rice milk
1/2 cup almonds (toasted)
1 shallot (minced)
2 cloves garlic (minced)
1 tbsp olive oil
Pitch of nutmeg
1 tsp sea salt
Handful of fresh parsley (chopped)
3 cups cooked spelt pasta
In blender or food processor, puree almonds, broth, and rice milk until smooth. In small sauté pan with olive oil, cook shallots and garlic for about 3 minutes (or until translucent — do not brown). Add almond mixture, sea salt, and nutmeg to pan and simmer until sauce thicken (around 4 minutes). Toss sauce in spelt pasta (or pasta of your choice) and top with fresh parsley. Serve with your favorite green.
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