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Week of April 28th

My dear community,

With last year under our belt it’s been my underlying mission to make sure people are advocating for their own health. The human body is profoundly strong, powerful and resilient. This feels like a really good time reiterate having a healthy immune system and understanding our body’s natural defense systems and how to fortify them for optimal health. I believe it’s important to pair modern medicine with healthy eating habits including an array of nutrient packed vegetables. We are literally made up of more bacteria than human cells and those bacteria can thrive when we optimize our food. Check out this cool article with a little more information on all the bacteria that make up our bodies. I hope this snippet of information stokes curiosity and empowers you to create the your foundation of health. Our CSA boxes are your weekly farmacy and medicine has never been so delicious.

Be good to each other.

CSA Contains:
CARROTS
GREEN ZUCCHINI
RED LEAF LETTUCE
LEEKS
WHITE CAULIFLOWER
STRAWBERRIES
CHINESE TURNIPS from SUNRISE ORGANICS
BROCCOLI from SUNRISE ORGANICS
BUNCHED SPINACH
BLUEBERRIES from OCCUPINTI FARMS
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, STRAWBERRIES, ARUGULA, one more TBD

FRUIT EXPANSION: DOUBLE STRAWBERRIES
LETTUCE of the WEEK: RED BUTTER

Just the Basics
CARROTS
GREEN ZUCCHINI
RED LEAF LETTUCE
WHITE CAULIFLOWER
STRAWBERRIES
BROCCOLI

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
STRAWBERRIES
BUNCHED SPINACH
BLUEBERRIES
LACINATO KALE
CELERY x2
ITALIAN PARSLEY

Cauliflower & Leek Turmeric Fried Rice

Ingredients:
1 head cauliflower
6 carrots
1 leek
2 tablespoons coconut oil
1 tablespoon turmeric powder
1 tablespoon dried ground ginger
1/2 tablespoon garlic powder
1 teaspoon Red Boat fish sauce
1 teaspoon coconut aminos
Parsley and lime for garnishing
(Find the full recipe and inspiration here at Kari Owens)

Cashew-Crusted Cauliflower “Steak”

Ingredients:
CAULIFLOWER
1 large head cauliflower (or sub 2 small for 1 large)
ALMOND BUTTERMILK
1 cup unsweetened plain dairy-free milk (cashew milk works best! — we prefer Forager brand)
1 Tbsp lemon juice
COATING
1 ½ cups raw cashews (or sub other nut, such as pistachios or almonds, though we haven’t tested and can’t guarantee the results)
1 tsp sea salt (plus more to season cauliflower before coating)
1/4 tsp cayenne pepper (optional)
3/4 tsp garlic powder
1 ½ tsp curry powder
1 ½ tsp smoked paprika
3 Tbsp arrowroot or cornstarch
FOR COOKING
1-2 Tbsp avocado oil (if avoiding oil, omit)
(Find the full recipe and directions here at The Minimalist Baker)

Lemon, Garlic Shrimp with Broccoli and Zucchini Noodles

Ingredients:
1 tablespoon ghee or grass fed unsalted butter
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
½ cup chicken or vegetable broth or white wine
1/2 teaspoon Celtic sea salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
6–8 ounces wild large or extra-large shrimp, peeled and deveined with tails on (fresh or frozen and thawed), I used 9 shrimp.
2 cups broccoli florets (size the broccoli so it will cook in the same amount of time as shrimp)*
4 cups spiralized zucchini noodles (optional “sweat” with 1/2 teaspoon Celtic sea salt)*
2 tablespoons lemon juice
1/4 cup chopped parsley
Vegan parmesan or parmesan cheese (optional)
(Find the full recipe and instructions here at Eat Well Enjoy Life)

Coconut Cauliflower Rice Buddha Bowl

Ingredients:
For the Baked Tofu
1 300 g package of firm or extra-firm tofu
1–2 tbsp soy sauce or gluten-free tamari
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp arrowroot powder or cornstarch, optional, for crispier tofu

For the Coconut Cauliflower Rice
1 small head of cauliflower, riced (approx. 800 g or 6 heaping cups chopped cauliflower)
1 cup (250 mL) light coconut milk
1/2 cup (35 g) unsweetened shredded coconut
2 tsp garlic powder
1/2 – 1 tsp sea salt, to taste
1/2 cup chopped cilantro (optional)

For the Peanut Sauce
1/2 cup light coconut milk (the rest of the can from the cauliflower rice)
5 tbsp (75 g) natural peanut or almond butter
2 tbsp soy sauce
1 tbsp maple syrup
3 cloves garlic
1 tbsp sweet chili sauce
2 tsp rice wine vinegar
pinch of sea salt

Bowl Ingredients
4 cups chopped and steamed broccoli (1 cup per bowl)
1 cup grated carrot (1/4 cup per bowl)
4 handfuls greens of choice such as chopped romaine or spinach
4 tbsp sesame seeds (1 tbsp per bowl)
(Find the full recipe and directions here at Running on Real Food)