Spring greetings from Casey Seidenberg & Katherine Sumner of Nourish Schools. We believe cooking should be a happy, stress-free experience. Don’t you agree? So we recently launched a new product to simplify healthy eating: The Super Food Cards.
The Super Food Card packet contains 8 user-friendly cards each containing all of the information you need to cook a category of food: greens, vegetables, grains, beans, proteins, nuts & seeds, fruits and stocks.
No thick cookbooks, no online searches. Everything is accessible the moment you choose to cook. The set also provides prep how-to’s, secret tips, easy to read charts, and over 75 recipes all on waterproof card stock (so don?t sweat the spills!)
The Super Food Cards make a great gift for the beginner or expert cook. Come check them out at the Silver Spring market on Saturday and Dupont market on Sunday ? we will be serving up the lemon-mint white beans below.
In the meantime, here are simple recipes from our Super Food Cards incorporating delicious ingredients currently in season at the markets. As we like to say? ?Nutrition is Confusing. Not anymore!?
Mint does more than freshen breath! It is full of antioxidants that help us fight disease, tissue damage and aging. Enhance the flavor of white or lima beans with this simple dressing, and we promise you will be addicted!
Whisk together 1 minced shallot, 2 T olive oil, 2 T lemon juice, 2 T chopped fresh mint, 1 T Dijon mustard, 1 t maple syrup, ¼ t sea salt and ¼ t pepper in a large bowl. Combine 4 cups of cooked lima or white beans with the vinaigrette. Serves 4 to 6.
Mushrooms, especially shitake and maitake, are known to boost the immune system. These crisps make a tasty snack and are a breeze to create.
Preheat oven to 300 degrees. Line baking pan with parchment paper. Remove stems from 12 mushrooms and lay, top side down, on baking pan. Sprinkle with sea salt. Bake for 20 minutes, until crisp. Serves 4.
Dark leafy greens give us energy! After such a long winter, whip up this simple chard for some springtime oomph, and also a boost of calcium, fiber and Vitamin K.
Simple Swiss Chard
In a large skillet, sauté 2 minced garlic cloves in 1 T olive oil until golden brown. Add 8 cups of chopped chard leaves, stir to coat, and add 2 T water. Cover and cook until greens are soft, about 5 minutes, Season with sea salt, pepper and a squeeze of fresh lemon. Serves 4 to 6.
Fight spring allergies with the extra kick of Vitamin C found in our spinach and pineapple smoothie.
Blend 2 cups frozen berries, 1 banana, 1 cup pineapple, handful of spinach and 1 ½ cups filtered water. Serves 2.
Spring can be a busy time of year, so grab a fresh carrot juice to keep your heart healthy and your skin glowing!
Carrot Beet Juice
Slice a small beet with tops removed, 2 large carrots and ½ cored apple to fit your juicer. Juice and serve. Serves 1.