There are so many snack boxes out there — Graze, Love With Food, Snack Nation and Nature Box to name a few. I went to a food conference last Saturday called Founder Made, where numerous new food product founders participated. A lot of discussion was had about how millennials eat, much of it revolving around snacking. And Graze was there touting their “healthy” snacks.
Well I’m here to tell you that while their snacks may not be fried potato chips – they are “healthier” than that – but they are high in calories and sugar just the same. And if you eat three well-balanced meals, you should have no need to snack at all. Come on – one of their snacks was pecan pie pecans – that’s full of sugar and super fattening! That is not a healthy snack.
So the millennials will be overweight and even more detrimental, not understand the value of eating right, balanced meals in the first place. This is like the “low fat” craze of the 80’s – total hogwash!
So what we aim to do with MARY’s secret ingredients is to introduce you to new healthy products that will easily turn a ho-hum ordinary meal into a special gourmet “company” meal. We want to show you how to create fantastic dishes, super easily, with the new healthy products we have curated for you. It might be a new flavored natural jam or a condiment that can be used on steamed vegetables to create a sauce that gives it a wow factor, or creating a unique marinade with tea or how to make a spectacular sauce for grilled fish. Suddenly, “ordinary” moves to “extraordinary” with a few simple moves utilizing our new natural products. And you will know EXACTLY that what you’re putting into your body is good for you, wholesome and will make you feel terrific!!! And we want to eradicate hunger with our partnership with Feed The Children.
All good things!
The spring box shipped last week and I’m excited to share with you the recipes for those new products starting later this week.
I found this today on The Blue Mountain Center of Meditation site – one of my faves:
The first wealth is health. – RALPH WALDO EMERSON
When you regard your life as a trust, you realize that the first resource you have to take care of is your own body. This can be startling. Even your body is not really your own. It belongs to life, and it is your responsibility to take care of it. You cannot afford to do anything that injures your body, because the body is the instrument you need for selfless action. That is the fine print of the trust agreement: when we smoke, when we overeat, when we don’t get enough exercise, we are violating the terms of the trust.
If you want to live life at its fullest, you will want to do everything possible to keep your body in vibrant health in order to give back to life a little of what it has given you.
So on to my recipe of this Kale & Farro Salad with Spicy Butternut Squash, Broccoli, Radishes & Cashews, which was super delicious!
I always think of butternut squash as a winter vegetable so I want to tell you about this dish I made up the other night before spring really gets here, even though it should be here already. All of us on the East coast are still wearing scarves and winter coats. It’s crazy!
This was totally yummy with a lot of ying and yang – cool and hot, spicy and not, crispy and soft textures – a beautiful symphony of flavors and a very satisfying vegetarian dish. Make it tonight – with LOVE – and all will be right in the world.
Promise.
KALE & FARRO SALAD WITH SPICY BUTTERNUT SQUASH, BROCCOLI, RADISHES & CASHEWS – serves 4
4 oz. chopped kale leaves
1 cup farro, cooked
1 small butternut squash, cut in generous ½” squares
1 large onion, cut in ½” squares
2 Tbs. coconut oil
3 Tbs. spice rub* (recipe below – also great for pulled pork)
1 bunch of organic broccoli
1/3 cup chopped roasted, salted cashews
4 thinly sliced radishes
Olive oil for drizzling
2 wedges of lemon
Preheat oven to 425 degrees.
*SPICE RUB RECIPE:
1½ Tbs. sweet paprika
½ Tbs. garlic powder
½ Tbs. brown sugar
½ Tbs. dry mustard (Coleman’s)
1½ Tbs. coarse sea salt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl.
This makes more than you need and is also great to rub on a pork butt to make pulled pork. Double it if you’d like to have some extra on hand. Keep in a tightly closed container
Combine the squash and onions with the coconut oil and spice mix on a rimmed baking sheet. Toss all to combine and roast in the oven for 35 – 40 minutes until tender. Toss at the halfway point, at about the 20 minute mark.
Meanwhile, cover the farro with about 3 inches of cold water. Salt with a little coarse sea salt and bring to a boil. Reduce to a simmer and cook for about 30 – 40 minutes. Taste test with a fork for tenderness. It should be a bit chewy. Strain in a fine mesh colander when done.
Wash all the kale in a lettuce spinner, removing any large stems. Spread on a clean counter to air dry, then chill in a paper towel lined plastic bag in the refrigerator.
Wash and peel stems of the broccoli. Cut each stem into 4 or 5 smaller stems and steam for about 10 minutes, until bright green and crisp tender. When done, remove the steamer of broccoli from the pot so it can air dry a bit.
Wash and trim the radishes. Using a hand mandolin, slice into very thin slices.
Coarsely chop the cashews.
Everything should be done all around the same time, so now you’re ready to assemble!
Line low flat bowls with the kale leaves. Place ¼ of the cooked farro in the middle, with the kale forming a ridge around the edge. Place a scoop of the butternut squash on top of the farro.
Chop the steamed broccoli into 2” lengths, leaving the flowerets intact and place them around the edge of the farro. Tuck in sliced radishes in four places around the bowl as shown.
Place chopped cashews on top of the squash. Drizzle some olive oil on the kale edge of the bowl, and follow that with a squeeze of lemon juice around that same kale edge.
Serve with LOVE, a Vouvray and enjoy!!!
