Week of May 2nd

Fun fact: Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake. It’s also high in vitamin A and fiber. Eating it lightly steamed will help retain all it’s water soluble vitamins.

CSA Contains:
ROMAINE LETTUCE
SUGAR SNAP PEAS
RED BEETS
CUCUMBERS
CARROTS
STRAWBERRIES
GREEN ZUCCHINI
SWEET SPRING ONIONS
BUNCHED SPINACH
BROCCOLI
BIG BOX ADD: STRAWBERRIES, RED BUTTER LETTUCE, CARROTS, SUGAR SNAP PEAS, BLUEBERRIES from GOLETA GROWN

FRUIT EXPANSION: BLUEBERRIES and STRAWBERRIES

JUICE FEAST:
ROMAINE LETTUCE
GREEN CURLY KALE
RED BEETS
CUCUMBERS
CARROTS
STRAWBERRIES
ITALIAN PARSLEY
BLUEBERRIES from GOLETA GROWN
BUNCHED SPINACH
FUJI APPLES from CUYAMA ORCHARD

Sea Salt Beet Fries with Cashew Cream Dipping Sauce

(This recipe proves there is no vegetable you can’t turn into french fries!)
Ingredients:
Garlic Cashew Cream Dipping Sauce
1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
3/4 water (plus more to thin as needed)
2 cloves of garlic, minced
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
minced thyme for serving (optional)
Sea Salt Beet Fries
3 large beets, greens removed and saved for another use (about 2 pounds)
2-3 tablespoons olive oil (more or less depending on size of veggies)
flakey sea salt
(Find the full recipe and directions here at Dishing Up the Dirt)

I’m going to make these Sneaky Beet Brownies tonight! Any reason to make brownies is a good one for me. In this case it’s to use 2 whole beets! I love the way beets add moisture and depth in flavor to recipes, along with vitamins and minerals.

Vegan Zucchini “Meatballs”

Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
3 garlic cloves
1/2 cup rolled oats*
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons nutritional yeast
juice of 1/2 lemon
1 cup shredded zucchini (about 1 large zucchini)
32 ounces marinara
8 ounces whole grain pasta
(Find the full recipe and directions here at Making Thyme for Health)

30-Minute Vegan Alfredo (Vegan + GF)

Ingredients:
PASTA
8-10 ounces (227 – 283 g) gluten-free pasta (linguini, spaghetti, or fusilli)
3 Tbsp (30 ml) olive, grape seed, or avocado oil
4 large cloves garlic, minced
4 Tbsp (23 g) arrowroot powder (or sub all-purpose flour if not GF)
1 3/4 – 2 cups (420 – 480 ml) unsweetened plain almond milk
Salt and pepper to taste (~1/2 tsp each)
4-6 Tbsp (20-30 g) nutritional yeast
1/2 tsp garlic powder
1/4 cup (30 g) vegan parmesan cheese (plus more for topping)
FOR SERVING optional
Broccoli and Spinach (the recipe doesn’t call for these, but they seem like an essential for this recipe.)
Red pepper flakes
(Find the full recipe and directions here at The Minimalist Baker)

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