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Fresh Life Fam: Week of November 2nd

November 5th 2020
We hope you enjoy the recipes below this week! Try them out, they are absolutely D.E.L.I.C.I.O.U.S! If you decide to make any of them, be sure to post your finished plate on Facebook or Instagram and tag us! (@freshlifeorganics) Who knows, maybe you'll get some extra goodies in your next box!

FALL KALE SALAD
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INGREDIENTS
Salad:
1 cup uncooked quinoa
5–6 cups chopped kale
juice of 1 lemon
1 tablespoon olive oil
4 oz. goat cheese, crumbled
1 cup dried cherries
1/2 cup toasted pecans
1/4 cup pumpkin seeds
2 apples, thinly sliced
Dressing:
1/2 cup olive oil
1/3 – 1/2 cup apple cider vinegar
2 tablespoon Dijon mustard
1 teaspoon honey
Kosher salt
fresh cracked pepper
INSTRUCTIONS
Cook quinoa according to package directions. Set aside to cool.
Add kale, lemon juice and a tablespoon of olive oil to a large bowl. Gently massage kale for 3-5 minutes until the kale turns bright green and beings to wilt.
Add olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper to a large measuring cup. Whisk until well combined.
Add quinoa, goat cheese, pecans, pumpkin seeds and apple slices to the kale salad.
If serving immediately, pour dressing over salad and toss to coat.
Transfer to your serving platter. Top with sliced apples and enjoy!


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INSTANT POT ZUCHINNI SOUP!
(OR ON A STOVE TOP!)

INGREDEINTS:

2 teaspoons olive oil
1 small yellow onion finely chopped
3 cloves garlic minced
2 large zucchini ,diced (about 3-3.5 cups)
1 cup water or vegetable stock
salt to taste
black pepper powder to taste
1/2 cup coconut milk or heavy cream or half and half

INSTRUCTIONS:

INSTANT POT METHOD:
Press SAUTE on Instant Pot. Add butter or oil and once it’s hot add minced garlic and onions. Saute until they soften and turn translucent.
Add diced zucchini ,water or vegetable stock, and salt.
Close the lid on the pot, and turn pressure valve to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Puree soup using a hand blender until smooth. If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.
Add coconut milk or heavy cream, black pepper ,stir well. If you think soup is too thick ,you can add water or coconut milk into soup and Simmer for 2 minutes.
Instant Pot Pressure cooker Zucchini soup is ready to serve.

STOVE TOP POT METHOD:
Follow the same steps as the Instant pot ,for STOVE TOP ,Cover and simmer until the zucchini is soft, for about 20 minutes.
Rest all the steps remains the same.


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Garlic contains antioxidants that protect against cell damage and aging. It may reduce the risk of Alzheimer’s disease and dementia. 

The fiber, potassium, and carotenoids in zucchini may lower blood pressure, cholesterol, and other risk factors for heart disease. 



Categories: #Healthy Lifestyle
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