Week of January 4th

My dear Community,

Happy New Year! I hope you had a wonderful holiday. If you’re like me, you indulged in everything that is good about the holidays. Lots of time with loved ones, catching up on loose ends and eating too much sugar, or maybe you have a different vice. It’s a slippery slope for me so I’m ready to dive back into whole fruits and veggies head first as I ditch processed foods. I’m ready to take this year month by month; week by week even and maximize the joy in the short time we have on this planet. 

I was a little anxious as Monday crept up to get back into the swing of things. The stress of 2022 felt overwhelming but I’m heading into 2023 with a different mindset regarding stress and how I can pivot to have it work in my favor. What the new year brings us will greatly depend on what we bring to it. We have immense power in determining how this year will unfold. Let’s embrace a more empowered mindset and more viable tools to really create transformation. 

Thanks so much for being part of this community. This whole thing wouldn’t exist without you. I’m so happy to share this box as one tool to not just eat more plants, but a wide and diverse variety of seasonal plants that are going to feed your overall health. Wishing you an abundance of health, happiness and love in 2023.

Be good to each other.

CSA Contains:
BROCCOLI
WHITE CAULIFLOWER
RED ONIONS
ROMAINE LETTUCE
CARROTS
BABY SPINACH
GREEN CABBAGE
FUJI APPLES from GOPHER GLENN ORGANICS
GARNET YAMS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, BRUSSELS SPROUTS, FUJI APPLES, LACINATO KALE

JUST the BASICS:
CARROTS
BROCCOLI
WHITE CAULIFLOWER
BABY SPINACH
ROMAINE LETTUCE
FUJI APPLES

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
GREEN CABBAGE
CELERY
LIMES & LEMONS
FUJI APPLES
CILANTRO
BUNCHED SPINACH
FENNEL
LACINATO KALE

FRUIT EXPANSION: TANGERINES + FUJI APPLES
LETTUCE of the WEEK: ROMAINE LETTUCE
MUSHROOM MIX: Shitake & Maitake from Far West Fungi (Our local supplier is moving locations. We’ll be back up and running with them as soon as they’re ready.)

Cauliflower Potato Salad

Ingredients:
1 head cauliflower chopped into ½ inch pieces
1 tablespoon olive oil
Salt and pepper to taste
Dressing
¼ cup avocado mayonnaise
2 tablespoon Dijon mustard
2 tablespoon dill pickle juice
¼ cup celery finely chopped
¼ cup red onions finely chopped
¼ cup dill pickle finely chopped
2 hard-boiled eggs diced
Dill for garnish
Dash paprika
(Find the full recipe and inspiration here at Feel Good Foodie)

Paleo Mac and Cheese with Bacon and Broccoli

Ingredients:
cheese sauce:
1 1/2 cups raw cashews soaked in warm water for 2 hours
2/3 cup warm water separate from the soaking water
1/4 cup olive oil
3 Tbsp lemon juice
2 teaspoons Dijon mustard
3 tablespoons nutritional yeast
2 tsp garlic powder
1 – 1 1/2 teaspoons salt
1/4 teaspoon black pepper to taste
macaroni:
12 oz grain free pasta like Jovial Foods elbows or fusilli
8 slices bacon cooked and crumbled**
10 oz broccoli florets fresh or frozen
1 tbsp olive oil
Sea salt and black pepper
(Find the full recipe and inspiration here at Paleo Running Momma)

Roasted Cauliflower and Chickpeas with Herby Tahini

Ingredients:
For cauliflower and chickpeas
1 head cauliflower, leaves removed, bottom stem trimmed
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1–15 ounce can chickpeas drained and rinsed
For herby tahini
1 garlic clove
1/3 cup tahini
1 cup fresh parsley and cilantro leaves plus more chopped for serving
1 scallion, thinly sliced
Juice of 1 lemon
1/4 teaspoon kosher salt
3–4 tablespoons water
(Find the full recipe and inspiration here at The Last Ingredient)

Avocado Lime No-Mayo Coleslaw

Ingredients:
8 cups thinly sliced cabbage
1 large carrot shredded
Avocado Lime Dressing
1 ripe avocado
1/2 cup cilantro
2 garlic cloves
Juice of 1 lime
2 tbsp coconut milk
2 tbsp water
1 tbsp apple cider vinegar
1/2 tsp sea salt
1/4 tsp ground black pepper
(Find the full recipe and inspriation here at What Great Grandma Ate)

Mexican Sweet Potato Hash with Black Beans and Spinach

Ingredients:
2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
1 large shallot, thinly sliced
One 15-ounce can black beans, rinsed and drained
1 teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon chili powder
5 ounces baby spinach
1 tablespoon lime juice
(Find the full recipe and directions here at Feed me Phoebe)

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