Sweet and Crunchy Brussels Sprouts

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



Brussels sprouts, Brussels sprouts, Brussels sprouts! Maybe if you say it three times they will appear?!  Well…if they don’t, no worries your local supermarket will be sure to have these green gems in stock. 

This cruciferous vegetable is also a member of the cabbage family, possessing many healing and nourishing properties.

This means that when you eat Brussels sprouts, you're helping your body to ward off chronic oxidative stress, which is a risk factor for many types of cancer and other chronic diseases.  

Brussels sprouts are an ideal food if you're looking for something that's hearty yet low in calories. One cup of cooked Brussels sprouts contains just 56 calories but is packed with more than 240 percent of the recommended daily amount for vitamin K1, and nearly 130 percent of your recommended daily value for vitamin C.

These leafy edible buds can be roasted, sautéed, braised, and steamed.  Be careful not to overcook Brussels sprouts. This is what gives them a bad rep. When they are overcooked they become smelly and mushy and release a sulfur-like taste. When cooked to perfection, they are bright green, have a little bite, and melt in your mouth.

This recipe is sweet, tangy, and savory. The apple cider vinegar adds a bit of tang, the dried apricots add some sweetness, and the almonds add a nice crunch. It’s a great side dish for any meal this season.



Ingredients:

  • 1 1/2 - 2 pounds Brussels sprouts (washed, trimmed, and thinly sliced)
  • 2 Tbsp. olive oil
  • ½ cup apricots (thinly sliced)
  • ½ cup  toasted sliced almonds
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • Salt to taste
  • Instructions:

1.     Heat olive oil in skillet and add in Brussels sprouts.

2.     Add in honey and apple cider vinegar and stir for about 5-7 minutes until Brussels sprouts are fully cooked.

3.     Remove from heat, and mix in the salt, toasted sliced almonds and dried apricots.


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Sources:

http://articles.mercola.com/sites/articles/archive/2014/11/16/benefits-brussels-sprouts.aspx

 

 

 

 

 

Peach Blackberry Crisp with Coconut Whipped Cream

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



During my trip in Los Angeles, I enjoyed weekly trips to the local farmers market. I had in mind that I wanted to make a crisp, but I wanted to see what fruit looked best that was in season. There was honestly so much to choose from. Plums, peaches, strawberries, raspberries, figs, blackberries, and blueberries galore!

When I came across these beautiful ripened white peaches, I was sold! The blackberries were huge, and give a nice contrast of color and flavor to the dish.

The crumble recipe could be made into a granola. I couldn’t stop eating it once it was cooked!

I’ve been enjoying going to the farmers markets this summer. It really inspires you to cook new recipes because of the seasonal ingredients you can take advantage of.

Here are my go-to farmer’s market staples that I shop for:

  • Blueberries
  • Strawberries
  • Kale
  • Oranges
  • Basil
  • Eggs
  • Gluten-free bread
  • Teas
  • Honey
  • ·Maple Syrup
  • Lettuce
  • Heirloom tomato’s
  • Sishito peppers

Why do I look out for these products? Because I almost always cook with them, and if I find them, I will definitely make a recipe using them. I love to make pesto in the summer, so I’ll always look out for fresh basil.

Also, buying eggs, honey, and maple syrup at a farmers market guarantees that you’re purchasing directly from a farm and you’ll be buying a higher quality product.

I hope you can find some delicious peaches and blackberries for when you make this recipe! 




Ingredients:

  • 8 small/medium peaches
  • 1 cup blackberries
  •  1 cup gluten-free rolled oats
  •  ¼ cup almond meal
  • ¼ cup gluten-free flour (or you can use more almond meal)
  • 4 Tbsp. olive oil
  •  ½ tsp. cinnamon
  •  ½ cup pecans (roughly chopped)
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. organic cane sugar (substitute coconut sugar or maple syrup)
  • ¼ tsp. salt

Coconut Whipped Cream:

  • 1 can of unsweetened coconut milk (only use the thick white milk on top)
  • 3 Tbsp. maple syrup
  •  1 ½ Tbsp. vanilla extract


Instructions:

1.     Preheat oven to 350 F and lightly coat an 8 X 8(or similarly sized baking dish).

2.     Chop up peaches and place fruit in the baking dish with the blackberries.

3.     Add all of the crumble ingredients in the mixing bowl; gluten-free oats, gluten-free flour, almond meal, olive oil, cinnamon, pecans, coconut sugar, and organic cane sugar.

4.     Add the crumble mixture to the top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.



5.    While the crisp is cooking, mix together the coconut milk (only using the thick white cream on top), maple syrup, and vanilla extract. Adjust recipe based on flavor. (To thicken even more place in freezer for about 15-20 minutes)

6.     Serve crisp with 2 heaping tablespoons of coconut cream on top. Enjoy!  




Infused Water

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



Not only are these waters pretty to look at, but they are also flavorful and detoxifying. I recommend drinking plenty of water throughout the day, about 9 glasses, and infusing your water adds a fun twist to an everyday routine. Getting bored of drinking plain old water every day?  Using fresh organic ingredients guarantees flavor and beneficial nutrients.

I decided to make 4 different recipes, although I wanted to make way more! The combinations are unlimited!

I used large 800 ML mason jars for this recipe. For more flavor allow these to infuse overnight. You can stir and drink them right away, but they will have more flavor the longer they sit. I also continue to refill them with water once I’ve finished drinking them, until the fruit doesn’t have any more juice to ad to the water. You can get about 2-3 servings per jar.


Pineapple Ginger Infused Water

My favorite flavor was the pineapple and ginger infused water. The pineapple adds a nice tart sweetness and the ginger adds a little spice. Pineapple is extremely rich in vitamin C, Vitamin B-6, potassium, magnesium, and antioxidants. Did you know that pineapple contains half of the daily-recommended value of vitamin C? Fresh pineapple is not only sweet and delicious, but it also aids in detoxing your body, thanks to the presence of bromelian, a powerful digestive enzyme. This enzyme has been proven to aid in digesting protein, breaking down fats, and reducing inflammation. Pineapple is also packed with manganese, which has been recommended by nutritionists as a way to boost your mood if you’re experiencing symptoms of PMS.  Ginger helps to alleviate pain and inflammation, stimulates circulation, and also settles your stomach if feeling nauseous.

Ingredients:

  • 1 cup pineapple chunks
  • 2 inch piece of ginger (thinly sliced)
  • Water

Strawberry, Cucumber, and Mint Infused Water

The second recipe is infused with cucumber, strawberries, and fresh mint. Cucumbers are known to reduce your risk of cancer, fight inflammation, and the B vitamins found in cucumbers help to manage stress. Strawberries are an immunity booster because they are an excellent source of vitamin C. They also promote eye health, fight bad cholesterol, and aid in weight management. Mint calms indigestion, is a natural stimulant and fights against fatigue and depression. It also contains an antioxidant, which is known to relieve symptoms of seasonal allergies. This mixture is super powerful!

Ingredients:

  •  ¼ cucumber thinly sliced
  • 5 strawberries
  • 3 sprigs of mint leaves
  • Water

Orange, Kiwi, and Blueberry Infused Water

The orange, kiwi, and blueberry infused water is citrusy and delicious! Oranges are full of vitamin C and great for immunity, and are full of beta-carotene, which is a powerful antioxidant that protects cells from being damaged. Kiwi’s are rich is vitamin C and this helps to improve skin texture, prevent damage caused by the sun, and smooth wrinkles. The blueberries are rich in antioxidants, which are also great for your skin.

Ingredients:

  • 1 small orange
  • 1 kiwi
  • ¼ cup blueberries
  • Water 

Melon Infused Water

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The melon water is infused with watermelon, cantaloupe, and honeydew melon. This is rich in vitamin C and Vitamin A, and Vitamin A is important for healthy teeth, skin, bone and mucous membranes. It helps the vision system by promoting retinal health.

Ingredients:

  • 4-5 chunks watermelon
  • 4-5 chunks cantaloupe
  • 4-5 chunks honeydew melon
  • Water 


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Red, White, and Blue Smoothie Bowl

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



Summer is here! This recipe is all about celebrating seasonal berries and fruit, vacation time, sun, and refreshing food. Could you ask for a better combination?

The patriotic colors are in honor of July 4th weekend, and it’s the prefect recipe to make for dessert at your weekend barbeque, that’s also kid-friendly.

The creamy vanilla banana nice-cream will tease your taste buds into thinking you’re indulging in a sinful bowl of ice cream, but really its just fruit!

The strawberry sauce that swirls perfectly into the banana nice-cream, adds a tartness and strawberry sauce flavor. Almost sinful, but you don’t have to feel bad about eating any of these ingredients, because they are all pure all-natural ingredients.

Take advantage of these seasonal berries, and eat them up with this vanilla banana nice-cream bowl.

Simple, tasty, cooling, creamy, and patriotic. Talk about the perfect July 4th dessert recipe!



Makes 1 Serving

Ingredients:

Vanilla Banana Nice-Cream

  • 3 ripe sliced frozen bananas
  • 3 tbsp. unsweetened almond milk
  •  1 tsp. vanilla extract

Rawberry Sauce

  • 1/3 cup fresh strawberries
  •  ¼ cup frozen raspberries
  • 1 ½ Tbsp. maple syrup
  • ½ tspn. Vanilla extract
  • 1 Tbsp. chia seeds soaked in 2 Tbsp. of water

Toppings:

  • Fresh blueberries
  • Coconut chips
  • Frozen raspberries


Instructions:

1. Blend together all rawberry sauce ingredients together until the mixture reaches a smooth consistency.

2. In a food processor, blend together the vanilla banana nice-cream ingredients until the mixture is thick and creamy. You might need to add more almond milk to the recipe if the bananas aren’t blending. Add a tbsp. more of the almond milk at a time if necessary.

3. Pour the nice-cream mixture into a bowl, swirl in the rawberry sauce. Then top off the bowl with frozen raspberries, fresh blueberries, and coconut chips. Enjoy this deliciousness!





Sweet and Savory Crostini's

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



Here is my sweet and savory crostini recipe! These can be made for breakfast, a quick snack, or even as appetizers.

The best part about crostini’s are how versatile they are. You can combine so many different toppings together.

I wanted to celebrate seasonal ingredients, like Heirloom tomato’s and figs. You can buy these locally grown foods now in grocery stores, so take advantage of it while you can!

When you buy local seasonal products, you’re not only supporting local farmers and businesses, but you’re also eating food that is fresh and hasn’t been shipped. You also receive more nutrients from locally grown foods, because of them being picked when they have ripened on the branch. It’s really a win-win situation.

The savory mashed avocado, heirloom tomato, and tahini recipe is creamy and refreshing, and the tahini adds a nice nutty flavor. I mean who doesn’t love mashed avocado?!

The sweet almond butter, fig, and honey recipe is the perfect combination! If you love figs like me, you won’t be able to stop eating these. This has a hint of sweetness, and the texture of the fig on top of the gooey almond butter melts in your mouth. 



Savory Crostini Ingredients: 

  • Six 1/4 inch thick pieces of baguette
  • 3 Tbsp. olive oil
  • 1 ripe avocado
  • 1/2 small lemon juiced
  • Heirloom tomatoes
  • 1 Tbsp. Tahini
  • Salt and pepper 

Instructions:

1. To make crostini: Slice baguette in to 1/4 inch thick pieces and brush olive oil on top of both sides. Place in 350'F oven for about 15-20 minutes until golden brown on each side. 

2. Meanwhile, mash avocado with juice of 1/2 of a lemon, and salt and pepper to taste. 

3. Assemble by spreading a good amount of the mashed avocado on top of the crostini, thinly sliced heirloom tomato, and a drizzle of the tahini of top. 

4. Enjoy!



Sweet Crostini Ingredients: 

  • Six 1/4 inch thick pieces of baguette
  • 3 Tbsp. olive oil
  • 3-4 fresh figs
  • Almond butter 
  • 3 Tbsp. Raw Organic honey


Instructions:

1. To make crostini: Slice baguette in to 1/4 inch thick pieces and brush olive oil on top of both sides. Place in 350'F oven for about 15-20 minutes until golden brown on each side. 

2. To assemble: spread almond butter on top of crostini, sliced fig, and drizzle honey on top. 

3. Eat, and enjoy! 


Detoxifying Green Smoothie Bowl

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.


Spring has sprung! Well at least that’s what it says on my calendar, but it just snowed here in upstate New York! This is the perfect season to cleanse, and reboot.  After a long, lingering winter, I think we all can agree that stepping out of our hibernation mode is necessary.

I’ve begun my training for the sprint marathon I’m participating in this summer, and on days when the sun is shining I even go running in central park! This is the perfect time to begin a new workout regimen, start eating healthier, or even do a juice cleanse. 

According to Traditional Chinese Medicine, the Spring and Fall seasons are the best times to deeply detoxify and cleanse the body of harmful impurities that have collected in our organs and tissues over the past months and years. Energies which manifest as seasonal changes in our external environment are also reflected in the body, and spring is the transitional period of time when internal energies rise and expand, providing movement and growth to carry us away from the conservation of the energies from the cold winter months prior.

This green smoothie bowl is deliciously detoxifying. Spinach has been proven to decrease sugar cravings throughout the day. Spinach also contains a powerful antioxidant, glutathione, which is one of the primary antioxidants your liver relies on to detoxify your body. Avocado is a great detox food as well. Avocados are rich in fatty acids and these healthy fats are essential during a detox diet, because it promotes the release of bile from the gallbladder, allowing for the elimination of toxins from the body and fat-soluble vitamins.

I love to eat this for breakfast when it gets warmer out because it’s cooling and refreshing. This smoothie bowl is creamy, naturally sweet, filled with vitamins, antioxidants, and fiber. Have fun with your toppings and add as much color and superfoods as you’d like!


Serves 1 person

Ingredients:

  • 1 frozen banana
  • 1 date
  •  1 small handful of spinach
  • ¼ of an avocado
  •  3-4 Tbsp. almond milk

Toppings:

  • Sliced banana
  • Raspberries
  • Blueberries
  • Mulberries
  • Coconut chips

Instructions:

1.    Slice up a ripe banana and freeze it overnight.

2. Blend together in a high speed blender or food processor the frozen banana, spinach, date, avocado and almond milk. You want the consistency to be thick and creamy, so you may need to add a little bit more almond milk.

3. Serve in bowl and place all of your toppings on top! Enjoy!