Spring Recipes | #FreshFoodMatters

April 21, 2016

Spring Recipes for #FreshFoodMatters // By Faring Well #vegan #recipe

Several moving boxes and 1,375 miles later – we have arrived! If you have been following along on Snapchat, you know just how wonderful this move back home has been. After stopping halfway along the drive in Phoenix to visit with our parents, we booked it through the desert here to Orange County where we are staying put for good. It feels so wonderful to be back, and although a year and a half has passed since we left – it feels as if we just blinked and here we are again. We had to jump straight into working when we arrived this past week, so the weekend was much needed in order to hang around all our favorite spots and really settle in to feeling back at home. Visits to the beach, cups of coffee at Alta, sunset bike rides, and so many strawberries from the nearby Tanaka Farms! I’m actually eating a bowl as I write this now, constantly having to wipe the red juice from my fingers. Minus the beach and being able to play outside year-round, the produce is my favorite thing about this sunshine state. And this post today could not have been more perfectly timed.

It is with such excitement that I get to celebrate the launch of Sub-zero’s Fresh Food Matters initiative with you today! I like to think that if I were ever to dream up my ideal initiative, it would be this one. Celebrating fresh food and showing how to incorporate more of it into your diet – it is is truly sincere. There is no catch, no product they are trying to sell, no profit to be made – other than to encourage others for the sake of their health (and the planet’s) to ditch the overly processed foods that saturate our markets and restaurants, and choose a fresher lifestyle. Sub-zero is a long time supporter of keeping food fresh, and they have launched this website to inspire people to incorporate fresh food into their lives each day! In support of a sweet girl with a big mission, they have partnered with Katie’s Krops (see more on her organization here) and will donate five dollars for every social media post with the hashtag #FreshFoodMatters from now until the end of July, helping Katies’s Krops build up to twenty five youth-run gardens across the country. You can also check out food storing tips and interviews with neat people on the topic of fresh food over on their site.

Are you excited? I am so excited. This initiative makes me want to get snapping and hash-tagging a dozen times a day. So let’s do this! And let’s also check out the yummy fresh food tips and recipes I have stacked in this post for you today. More details and stories surrounding our move will be in upcoming posts, so stay tuned, but for now – FRESH FOOD MATTERS.


 
Be sure to tune in today at 3pm PST for my live show on Nom! I will be showing you how to make a new favorite recipe of mine: chocolate sea salt grain free granola. Plus how to build a banana cream parfait using it too. Its crazy delicious and can dub as either breakfast or dessert. – xo

Spring Recipes for #FreshFoodMatters // By Faring Well #vegan #recipe


 
FRESH FOOD TIPS
Here are a few tips on how to prep and store some of my favorite produce items. Taking small steps when you get home from the market can help make incorporating fresh food into your meals even easier. A few rules of thumb: read the label on packaged foods (avoid long ingredient lists, mystery ingredients, high fructose corn syrup, and preservatives), and buy lots of produce (preferably organic, in season, and as local as possible). The fresher the produce, the longer it will last. Save a few bucks and make the most of your produce by heading to your local farmers market when you can.

RADISHES can be washed, trimmed, and stored in an airtight glass container in the refrigerator for easy slicing and adding to salads throughout the week. They are also delicious when dipped in hummus or roasted with other veggies.

SCALLIONS (green onions, springs onions, etc.) can be washed, sliced, and stored in a glass jar for up to 3 days. This makes them easy to grab and throw into salads, stir-frys, and sauces. Less work to do at meal time is always best, this little step can make the difference. To store for longer, remove any wilted outer layers, place loosely in perforated plastic bag, and store in crisper.

HERBS that are soft, such as parsley and cilantro, can be washed, patted dry, and minced to store in a glass jar in the refrigerator if you will be using them within 2 or 3 days. To keep for longer, wrap in a damp paper towel and place in a plastic bag to store in the refrigerator. Herbs can take a simple dish and really make it something special with just a handful. Have a bunch that is about to go bad? Make pesto!

CUCUMBER is my favorite to wash and slice ahead of time for a quick veggie and hummus snack during the day. If it is already prepped, I’m more likely to grab it when hunger strikes. The key is taking a few moments when you get home from the market to prep accordingly so you are armed with healthy options when you don’t have time later.

BERRIES when in season are fantastic as-is, but I try to double up on my purchases and freeze half of what I bring home. This makes for great smoothie options later, and costs much less. Simply rinse free of dirt, allow to fully dry on a cloth towel, and trim off any leaves or stems (if present). Lay flat on a parchment lined sheet in the freezer until frozen (about 2 hours), and transfer to an airtight glass container or freezer bag. If the fruit is larger, slice into 1 inch pieces before freezing. If stored properly, the fruit should last for several months, if not longer, in the freezer.

BROCCOLI can be rinsed and trimmed ahead of time to be packaged in an airtight container in the fridge for up to 5 or 6 days. This makes for easy steaming later to add to a bowl of brown rice, or to dip in a tasty tahini sauce for a snack.

One step further…

GRAINS can be pre-soaked and cooked in batches to store in airtight containers in the fridge for easy lunches and dinners throughout the week. Two favorites in our home are brown basmati rice, and quinoa. Simply steam in a basket on the stove with your favorite veggie and plant protein (tempeh, chickpeas, etc.), then toss it all in a little olive oil with salt and pepper for a delicious and balanced meal.

BEANS can be batch cooked, or more likely in our home is buying organic canned beans (in non-BPA lined cans). Choose a canned bean from the cupboard you would like to eat over the next 2 days, rinse and drain the beans well. Then add them to a glass jar and fill with fresh water. Store in the fridge for the next two days and take out as many as you need each meal. Removing the initial step of opening the can and rinsing will often times make using them much more likely!

BUY QUALITY olive oil, sea salt, and spices to ensure your food tastes amazing. Freshly grated garlic, quality olive oil, sea salt, and black pepper can make almost any combination of fresh food taste lip-smacking delicious.

HAVE A BAG of lemons on hand, always. A squeeze of this fresh and zingy juice will brighten any dish.


 
Spring Recipes for #FreshFoodMatters // By Faring Well #vegan #recipe


 
STRAWBERRY-COLADA SMOOTHIE
Makes enough for 2.

1 cup frozen diced pineapple
1 cup frozen sliced strawberries (or 2 cups whole)
1 13.5 ounce can light coconut milk
optional: squeeze of fresh lime, or a few pinches of zest

Blend all of the ingredients together in a blender, and divide between two glasses. Serve right away.


 
MANGO SLUSHY W/ LEMON
Makes enough for 2.

2 cups frozen diced mango
1 tablespoon hemp seeds
2 cups filtered water
juice from half a lemon

Blend all of the ingredients together in a blender, and divide between two glasses. Serve right away.


 
Spring Recipes for #FreshFoodMatters // By Faring Well #vegan #recipe


 
SPRING ONION + ASPARAGUS + RADISH SALAD W/ SWEET DILL DRESSING
Makes 2 servings, refrigerates well. 

salad
1 bunch of asparagus
4 watermelon radishes
2 spring onions
1 ripe avocado

dressing
2 tablespoons cold pressed flax oil
2 tablespoons apple cider vinegar
2 teaspoons pure maple syrup
1/2 teaspoon sea salt
few dashes of black pepper
1 heaping tablespoon of dill fronds

Wash and trim the asparagus. Slice into 1 to 2 inch pieces. Bring a large pot of water to a boil and blanch the asparagus in the water until bright green (about 15 seconds). Transfer to a bowl of ice water, and leave submerged until fully cooled. Pat dry and transfer to a large serving bowl.

Wash and trim the radishes and spring onions. Slice the radishes thin on a mandolin (or using a very sharp knife), and slice the spring onions about 1/4 inch wide on a diagonal. Add these both to the serving bowl.

Combine the ingredients for the dressing in a small jar, screw the lid on tight and give it a vigorous shake for about 15 seconds. Drizzle over the veggies and toss. Serve right away with diced avocado, or store leftovers in an airtight container (preferably glass) in the fridge for up to 2 additional days.


 
Spring Recipes for #FreshFoodMatters // By Faring Well #vegan #recipe


 
LEMON + GARLIC NEW POTATOES W/ PARSLEY + PINE NUTS
Makes 2 servings as a side. 

6 baby new potatoes, washed + quartered
2 tablespoons quality olive oil
salt + pepper to taste
1 garlic clove, grated or minced
juice from 1/2 a lemon
a handful of fresh parsley, minced
2 tablespoons raw pine nuts

Place the potatoes in a pot on the stove and cover with filtered water. Bring to a boil, and let cook until poke-able with a fork (but just undercooked), about 8 minutes. Just before the potatoes are done, preheat a skillet on the stove over medium heat. Add the 2 tablespoons of olive oil. Drain the boiled potatoes and toss into the skillet. Sprinkle with salt and pepper and let cook, tossing frequently, until browned and crispy (about 10 minutes). During the last minute of cooking, add the lemon juice, fresh parsley, garlic, and pine nuts. Toss and cook for an additional minute before transferring to a plate to serve. Enjoy as is, or best with herby sauce below.


 
BASIL + MINT CREAMY HEMP SAUCE
Makes about 3/4 cup of sauce.

1/4 cup hulled hemp seeds
1/4 cup fresh lemon juice (sub 2 tablespoons w/ water for less tang)
2 tablespoons cold pressed flax oil
1/4 teaspoon sea salt
2 tablespoons finely chopped basil
1 tablespoon finely chopped mint
1 tablespoon water (to thin)

Add all of the ingredients to a blender and puree until smooth and creamy. Serve right away, and store leftovers in a airtight glass jar in the fridge for up to 4 days.


 
Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!

This post was sponsored by Sub-zero and #FreshFoodMatters. All words and opinions are my own, and I think this initiative (as well as the company) is absolutely stellar. Thank you for supporting Faring Well by supporting it’s wonderful sponsors!

Spring Recipes for #FreshFoodMatters // By Faring Well #vegan #recipe

14 Comments

  • Reply Ksenia @ At the Immigrant's Table April 21, 2016 at 4:39 am

    Welcome back home! May your year always be filled with sunshine and fresh produce.

    • Reply Faring Well April 21, 2016 at 11:40 am

      Aw thank you Ksenia! I hope the same for you too <3

  • Reply Sarah | Well and Full April 21, 2016 at 6:43 am

    I love everything about this post (especially bringing such an awesome campaign to our attention!!) but I have to say, my favorite part is the strawberry colada smoothie. SUCH a brilliant idea and so fresh and yummy for spring!! :D

    • Reply Faring Well April 21, 2016 at 11:41 am

      Thank you tons sweet Sarah! And oh my goodness yes, you would love this smoothie – so tropical and springy! I hope you are having a gorgeous day friend <3

  • Reply Sus // roughmeasures.com April 21, 2016 at 7:25 am

    So happy the move went in and you have time to enjoy your old / new stomping ground! This post is making me giddy for alfresco dining and summer produce! We just need some of that OC sun over the pond!

    • Reply Faring Well April 21, 2016 at 11:42 am

      Thank you Sus! You are the sweetest. It has been amazing to be back. Crossing my fingers and toes that the sunshine comes your way now too! XO

  • Reply Maya | Spice + Sprout April 21, 2016 at 9:39 am

    Jessie! This post is so beautiful and bright! I love your food prep/storage tips, I am definitely going to be implementing them when I start hitting up those farmers markets! Eeek! So stoked for summer! :):)

    • Reply Faring Well April 21, 2016 at 11:43 am

      Maya! Thank you! You just made me smile so huge. So happy to hear about the tips! And mega fist pump to being stoked for summer! YES. xoxo

  • Reply Lauren April 21, 2016 at 9:52 am

    Okay I love living in Colorado but when I think about all that fresh California produce and how avocados actually grow there and are probably so much better than anything I can buy at the grocery store, I am insanely jealous! Next time I go to CA, I need to rent a house with a kitchen and just cook with all those glorious fresh fruits and veggies!

    • Reply Faring Well April 21, 2016 at 11:45 am

      Oh my goodness yes you do Lauren! They are INSANE. The first thing I did here was buy a bunch of avos and every time I slice into one I get all sorts of giddy at the gorgeous, creamy interior staring back at me <3

  • Reply June April 21, 2016 at 5:52 pm

    Ya..umm…on the asparagus recipe..sweet dill dressing! can’t wait to make this one!

    • Reply Faring Well April 22, 2016 at 8:13 am

      Aw thanks June! Its so delish, I hope you get to make and enjoy it soon! <3

  • Reply June April 21, 2016 at 5:53 pm

    ps. I don’t see a way to tweet out the post..?

    • Reply Faring Well April 22, 2016 at 8:14 am

      I don’t have any social share buttons, but always feel free to copy and paste the post link to share! Thanks for asking <3

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