Week of Febuary 14th – Be good to your heart

Tip of the week: Your lettuce was picked so fresh it should last weeks in your fridge before wilting. When you bring your lettuce home, cut it up, wash it and spin it dry. Then store it in an airtight container with a towel to absorb extra moisture. It should last at LEAST until your next CSA box is delivered.

With Valentine’s Day around the corner, it’s got me thinking a lot about hearts. Not the paper hearts laced with candy, or perhaps the heart shaped cookies you will find in your box this week. But that one that’s beating inside your chest. Heart disease is the number one cause of death for both men and women, globally.

THE SINGLE MOST EFFECTIVE CHANGE A PERSON CAN MAKE TO PREVENT AND STOP HEART DISEASE IN ITS TRACKS IS TO SWITCH TO A PLANT-BASED DIET.

Looking for a little Heart Healthy inspiration for the ones you love? Consider gifting a subscription to our CSA program and help everyone around you enjoy the benefits of eating more vegetables.

CSA Contains:
RED BEETS
RED BUTTER LETTUCE
CARROTS
CAULIFLOWER from SUNRISE ORGANICS
ITALIAN PARSLEY
BROCCOLI
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
GARNET YAMS from QUAIL H. FARMS
RED TOMATOES
BUNCHED SPINACH
BIG BOX ADD: LACINATO KALE, CARROTS, GREEN LEAF LETTUCE, RED TOMATOES, TANGERINES

Fruit Expansion: Tangerines from Glenn Annie Organics & Pink Lady Apples from Cuyama Orchards

Comforting Brown Rice Bowl

Ingredients:
1 can of chickpeas
1 sweet potato
⅔ cups of brown rice
5 cups of tightly packed fresh spinach
1 tbsp garlic powder
1 tsp turmeric
½ tsp cayenne pepper
½ tsp cinnamon
2 cloves of garlic
2 tsp olive oil
2 tbsp tahini
lime, juice
1 tsp maple syrup
chili, salt, pepper
(Find the full recipe and directions here at Green Envi)

Roasted Sweet Potato and Cauliflower Rice Bowls with Tumeric Tahini Dressing

Ingredients:
BUDDHA BOWLS:
1 large sweet potato chopped into rounds
½ small head kale finely chopped
1 cup black beans
1/2 large avocado peeled and sliced
¼ red onion thinly sliced
CAULIFLOWER RICE:
3 tablespoons coconut oil or olive oil
1 large head cauliflower trimmed and grated
3 cloves large garlic minced
¼ teaspoon sea salt to taste
Pinch ground coriander
TURMERIC TAHINI DRESSING:
¼ cup full-fat coconut milk
¼ cup tahini
¼ cup water
2 tablespoons lemon juice or cider vinegar
1 clove small garlic minced
3 tablespoons nutritional yeast optional
¼ teaspoon fresh turmeric grated (or ground turmeric)
1 tablespoons pure maple syrup
Pinch sea salt
FOR SERVING:
Pumpkin Seeds
Hemp Seeds
(Find the full recipe and directions here at The Roasted Root)

Cauliflower Fried Rice

Ingredients:
3 tablespoons coconut oil or grass-fed butter separated
2 large eggs lightly beaten
½ yellow onion finely chopped
5 cloves garlic minced
1 large head cauliflower grated
3 tablespoons coconut aminos
1 large carrot peeled and grated
5 stalks green onion chopped
1 cup red cabbage thinly sliced
sea salt
(Find the full recipe and details here at The Roasted Root)

Crispy Sweet Potato Fries with Beet Ketchup

Ingredients:
2 medium beets, scrubbed
2 medium sweet potatoes
Organic Extra Virgin Olive Oil Spray
1 tablespoon tapioca starch or cornstarch
1 teaspoon salt, divided
1/2 teaspoon paprika
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1/2 teaspoon black pepper, divided
1/2 cup + 1 tablespoon Organic Apple Cider Vinegar
1/2 cup pitted dates*
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
(Find the full recipe and directions here at Emilie Eats)

JUICE FEAST:
RED BEETS
ROMAINE LETTUCE
CARROTS
LACINATO KALE
ITALIAN PARSLEY
GREEN CABBAGE
FUJI APPLES from CUYAMA ORCHARDS
GARNET YAMS from QUAIL H. FARMS
RED TOMATOES
BUNCHED SPINACH

Leave a Reply

Your email address will not be published. Required fields are marked *