StyleNectar

First Spring Harvest ~ Crisp, Cool Radishes!

The secret?

Store your radishes in a mason jar of cold water in the fridge where they'll last for weeks!

Crisp

Vibrant

Fresh

As beautiful to the tastebuds as they are to behold.

A delicious refrigerator snack ~ healthy, refreshing & cold!

 Thank you my sweet Jim.

What are your gardening plans this year?

Fettucini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano 

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano is one of my favorite go-to dinners when I'm short on time and in need of wholesome nutrition.  

Essentially a deconstructed pesto, this satisfying meal is packed with antioxidant rich whole wheat pasta, fresh Italian parsley, a punch of garlic and the delicious, bacony crunch of toasted walnuts all topped with authentic Parmigiano Reggiano.

Total perfection in every bite!

*As always, using the highest quality ingredients possible is key.  Those few extra dollars spent stocking your kitchen with the freshest, organic ingredients available will train your taste buds away from low quality convenience foods which are usually quite pricey in comparison.

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Ingredients:

• 12 oz high quality Italian whole wheat fettuccini (whole wheat pasta can be delicious- my two favorites: Bionaturae & Delallo) Update* If you're gluten free, use Quinoa fettuccini- my new Fav!
• 1/4 cup best quality extra virgin olive oil Update* I would now use just a tablespoon of olive oil- even more likely I'd sub coconut oil which has amazing health and beuty benefits including balancing the thyroid. 
• 2/3 cup + a bit extra reserved for garnishing, organic walnuts, coarsley chopped & toasted (I toast mine on a piece of tin foil in my toaster oven til fragrant & browned) Update* Tho toasted nuts are delish, I've since learned it turns their fats into harmful fats:-( However, my new recommendation, sprouted, rehydrated walnuts are even MORE delish- and even healthier than the raw version!
• 5 cloves garlic
• 1/2 cup low-sodium chicken or vegetable stock
• 1/2 cup chopped flat leaf Italian parsley + extra reserved for garnishing
• 3/4 cup freshly grated Parmigiano Reggiano (Update* my home-made recipe for vegan Parmigiano Reggiano coming soon! Meantime, substitute vegan parmigiano)
  
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Method

1. Prepare pasta al dente or according to package directions and drain into a colander. Set aside.
2. Heat the olive oil in the pasta pot over low heat. Add the garlic and stir just til softened & fragrant- 2-3 minutes. 
3. Return pasta to the pot.  Add the broth, walnuts, chopped parsley and sea salt and pepper. Toss everything together to combine then cook over low heat for 1 to 2 minutes. 
4. Add the grated Parmigano and toss once more. 
5. Serve immediately in pasta bowls, garnishing the tops of each with the remaining reserved toasted walnuts and chopped parsley.

Update* If you practice proper Food Combining as I do now, substitute a plant based pasta such as kelp noodles, spiralized yellow squash or Shiratake Noodles so you're not combining a protein (nuts) and a carb (pasta) which is very difficult to digest.

Enjoy!

Recipe  Tested & Approved from Ellie Krieger

Homemade Nut Butters

Homemade Creamy Nut Butter 

You've never had nut butter like this...

A batch of freshly shelled nuts, a little grapeseed oil, sea salt and some delicious, raw honey.  Whiz together in a Vitamix (or other heavy duty blender)

and Voila!  

A protein rich treat your kids (& you) will adore licked directly off the big spoon,

 smeared on crisp apple slices,

or combined with your favorite jam and soft bread for a phenomenal NB&J sammie.

Fresh-as-can-be.  And easily customizable!  Add as much or as little sea salt as you prefer.  Throw in some pecans, almonds or pistachios... add a little extra honey and some cocoa for a Reeses-Pieces affect.  The possibilities are endless and always delightful.  I suppose the only downside to this wonderful treat is that it doesn't last long!

 

Freshly made Homemade Creamy Nut Butter - it doesn't last long!

Homemade Creamy Nut Butter 

Ingredients:

• raw, organic (preferably sprouted) nuts such as almonds, pecans or cashews** (I usually use about 4 cups)
• grapeseed oil to taste (Plus or minus 3 tablespoons per 4 cups nuts. Add as much or little to achieve your preferred level of creaminess. I err on the side of creamy as the butter will firm up in the fridge.)
• himalayen salt to taste (I generally use 1/2 teaspoon per 4 cups of nuts- start with less & taste as you go- you can always add more)
• raw honey to taste (I like a nice dallop per 4 cups nuts)

Method:

1. Add all four ingredients to your Vitamix or other heavy duty blender and blend until thoroughly combined and creamy.
2. Store in a glass jar in the fridge to prevent separation of the oil from the nuts.
3. **BONUS! Clean out blender by adding a bit of chocolate milk & 1/2 a banana. Whiz to combine. Chef's treat bonus smoothie! ok, these bonus smoothies are always happily devoured by my husband:) 

Enjoy!

Creamy homemade Nut Butter ~ it never lasts more than a few days at our house!

**Update I now substitute raw, soaked & sprouted almonds, pecans, pistachios, cashews, sesame etc in place of peanuts in my nut butter because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver,  associated with liver cancer and is shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts. 

PS. Contrary to their name, peanuts are not true nuts, but a member of the legume family related to lentils, peas and other beans.  As opposed to nuts like walnuts & almonds which grow on trees, peanuts actually grow underground which is one of the reasons they're so susceptible to molds. Their thin skins, unlike those of the hard shells on nuts, are highly permeable in the moist underground environment.

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Prosciutto Wrapped Melon Bites

Prosciutto wrapped Melon Bites - Food styling by Juliane Porter. Photo by my beautiful friend, Aimee McNamee

With warmer weather now in full swing, I was thrilled when I recently spotted the first organic melons of the season back in the market.  Time to share my beautiful little appetizer recipe for Prosciutto Wrapped Melon Bites.  This mouthwatering combination of fresh, sweet melon wrapped in salty, Italian ham is always a hit!  You can create a gorgeous platter by using contrasting jeweled party pics to hold each delectable package in place.  In addition, I love using a combination of classic white porcelain, clear glass and/or shiny silver bowls as serveware for parties.  The look is clean, allowing the gorgeous colors of the food to pop rather than being muddled amongst too many other colors.

Oh... and don't forget to serve Prosciutto Wrapped Melon Bites with these delicious Limoncello Cocktails ~ they're the perfect compliment!  

Enjoy!

Recipe for Prosciutto Wrapped Melon Bites

Ingredients:

• 1 Canteloupe, peeled, cored and cut into 1" bite sized chunks
• 2 packages thinly sliced prosciutto (about 8 slices), sliced into long strips

Method:

1. Wrap each melon cube with a strip of prosciutto and secure with a jeweled party pic
2. Serve chilled

Question of the day:

What are some of your favorite warmer weather foods?