Champagne and Watermelon Parfait

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Champagne and Mini Watermelon Parfait

by Nanny Bubby

Total Time:

Serves:

4

Ingredients

  • 2 cups Midnight Watermelon(red) cut into balls
  • 2 cups Yellow Watermelon cut into balls
  • 2 cups Orange Watermelon cut into balls
  • 2 cups Pineapple cut into chunks
  • 1 cup Organic Strawberries save 1 whole for each glass
  • 1 cup Grapes, red and/or green frozen
  • 1 cup Organic Peaches cut into slices
  • 1 Lemon juiced
  • Champagne (see note below)
  • Mint sprigs

Directions

  • Mix fruits very gently.
  • Arrange in attractive pattern in parfait glasses. Sprinkle each with few drops of lemon juice.
  • Be sure to have a whole strawberry in each glass.
  • Fill each glass with champagne. Garnish with a mint sprig.

Notes

For a non-alcoholic version, substitute ginger ale for champagne.

LEMON GINGER TURMERIC WELLNESS SHOTS

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LEMON GINGER TURMERIC WELLNESS SHOTS

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 small Orange, peeled
  • 2 small Lemons, peeled
  • 1/4 c. Turmeric, chopped fresh peeling optional
  • 1/4 c. Ginger, chopped fresh peeling optional
  • 1/8 tsp. Black Pepper, ground
  • 1/2 c. Water
  • 2 tsp. Agave adjust to taste
  • 1/4 tsp. Cayenne Pepper optional, adjust to taste

Directions

  • Prepare the Ingredients: Begin by washing the orange, lemons, turmeric, and ginger. Peel the orange and lemons. Chop the turmeric and ginger into small pieces; peeling is optional.
  • Blend Everything: In a high-speed blender, combine the peeled orange, peeled lemons, chopped turmeric, chopped ginger, water, black pepper, agave, and cayenne pepper.
  • Blend Until Smooth: Blend on high speed until the mixture is completely smooth, which may take 1-2 minutes depending on your blender.
  • Strain: Using a fine mesh strainer or cheese cloth, strain the mixture into a bowl to remove any pulp or fibrous materials.
  • Serve: Pour the strained wellness shot into smallglass bottles or shot glasses. Store any leftovers in the refrigerator for upto 3 days.
  • Shake and Enjoy: Before each use, shake the bottle well as the ingredients may settle.

STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

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STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

by Nanny Bubby

The idea of eating steamed cabbage by itself does not sound too inviting!  Truth is the purple cabbage is so much sweeter than the green cabbage, and so much more tender and deliciously edible without a topping.  I love the extra creaminess of the butter and syrup and sea salt, so I always include it, but you don’t have to.  It is good all by itself.  Enjoy!

Total Time:

25 minutes

Serves:

4

Ingredients

  • 1 Large Head Purple Cabbage
  • 1 1/2 Tbsp. French Sea Salt
  • 1/4 cup Minced Flat Leaf Parsley

Butter Sauce

  • 1/2 stick Butter
  • 2 Tbsp. Maple Syrup

Olive Oil & Maple Syrup Dressing

  • 2 oz Fresh Squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar (or to taste)
  • 1 cup Blood Orange Flavored Olive Oil suggest Temecula Olive Oil Company
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Directions

  • Fill a stock pot  full of water just under the bottom of the steaming insert and place over high heat.
    Slice the cabbage in thin slices, and then cut those slices in half. Place into the into the steaming basket with the cover on and turn the heat down to a slow simmer.   Steam for 20 minutes.
  • Once cabbage is softened all the way through, take the cabbage out of the pot onto a serving tray.  Toss with your topping of choice either butter and maple syrup or the olive oil and maple syrup dressing and the sea salt.
  • Garnish with the parsley and a sprinkle of sea salt on top.
    Enjoy!

HOLIDAY CITRUS KALE SALAD

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Holiday Citrus Kale Salad

by Nanny Bubby

For links to SHOP all ingredients at Melissas.com
Citrus Crate CLICK HERE
Deluxe Tropical Fruit CLICK HERE

Total Time:

1 hour

Serves:

6

Ingredients

  • 3 Heads Organic Curly Kale (Cut Chiffonade Style)
  • 8 oz. BARE freeze dried or baked apples, crumbled (My preferred brand is BARE because natural apples turn brown quickly, and the crunch of the freeze dried or baked is just so fun. )
  • 1 C. Fresh Parmesan Cheese Shavings
  • 1 Blood Orange or Navel Orange, sectioned and chopped
  • 1 C. Kumquats, sliced and seeded
  • 3/4 C. Dried cranberries or pomegranate seeds

For the Dressing

  • 2 oz. Fresh squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar to taste
  • 1 C. Blood Orange Flavored Olive Oil My preferred brand is Temecula Olive Oil Company.)
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Candied Pecans

  • 2 C. Chopped Pecans
  • 1/3 C. Organic Dark Amber Maple Syrup
  • 2 tsp. French Sea Salt

Directions

  • Preheat over to 375°

Notes

Tip: Up to 2 days in advance, chiffonade the kale and store in air sealed Ziploc bags or containers.
To Candy the pecans:
Combine the chopped pecans with 1/3 cup maple syrup on a sheet pan and toss until pecans are completely covered.
Sprinkle with French sea salt and roast at least 10 minutes or until you can smell the pecans roasting and they are browned.
Tip: I suggest using a Silpat (a mat made of food-grade silicone) as it is easier to roll the pecans off the surface and make into small pieces. There is never any sticking.
Allow to cool and allow the maple syrup to harden around the pecans.
Tip: Do not touch until cool or you will lose the skin on your hand.
On day of serving, combine the kale, dried apples, pecans and 2/3 C. of the Parmesan, oranges, kumquats and cranberries or pomegranate seeds. Add the salad dressing and toss. Dressing can be placed on salad up to 10 minutes before serving. Sprinkle the remaining parmesan cheese on top as garnish.
Directions for Salad Dressing:
Combine the lemon juice, maple syrup and apple cider vinegar, lemon and orange zest and salt and pepper to taste.
Drop in the Dijon mustard and whisk.  Then as you are adding the olive oil, whip with a wire whisk and dressing will begin to emulsify and thicken.

Roasted Purple Cauliflower Steaks With Miso And Turmeric

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Roasted Purple Cauliflower Steaks With Miso And Turmeric

by Nanny Bubby

Anything that is purple is a super strong anti-oxidant. This is so good for the prevention of chronic diseases like heart disease, dementia, diabetes and cancer. And the turmeric is completely anti-inflammatory, so good for arthritis and all inflammation. There is an old wives tale that says, “turmeric cures everything in your body, except DEATH!!” I love cooking with it, and love how I feel after I eat it, you will too! Enjoy!
For links to SHOP all ingredients at Melissas.com 
Purple cauliflower CLICK HERE
Garlic CLICK HERE
Sun-Dried Tomatoes CLICK HERE
Turmeric powder or freshly grated CLICK HERE
Parsley CLICK HERE

Total Time:

43 minutes

Serves:

5

Ingredients

  • 1 large head purple cauliflower sliced in ½ inch slices
  • 1 large head yellow cauliflower sliced in ½ inch slices
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Miso
  • 1/3 c. fresh lemon juice
  • 1 tsp. smoked paprika
  • 1/2 tsp. Turmeric powder or freshly grated.
  • 2 cloves Garlic minced
  • 1 tsp. salt separated
  • 1 tsp. black pepper black is necessary for turmeric absorption in your body (separated)
  • 1 tsp. lemon zest about 1 lemon
  • 1 Tbsp. maple syrup
  • ¼ c. sun-dried tomatoes chopped
  • 2 Tbsp. fresh parsley chopped.

Directions

  • Preheat oven to 400°
  • Using spray avocado oil, spray both sides evenly with the spray and then sprinkle about ¼ tsp of each of the salt &
  • pepper lightly over the cauliflower.
  • Place on a sheet pan lined with parchment paper and roast the cauliflower for about 15 minutes.
  • In a medium bowl while the cauliflower is roasting, combine all of the rest of the ingredients except the parsley. (olive oil, miso, lemon juice, paprika, turmeric, garlic, salt, black pepper, and lemon zest.) Whisk all together.
  • Spoon about 1 Tbsp of the marinade onto each slice of cauliflower and with a pastry brush spread evenly.
  • Return to the oven for about 7 more minutes or until the cauliflower is soft yet browned crispy. With the pastry brush, baste with extra marinade and then garnish with parsley and the sun-dried tomatoes to serve.
  • Enjoy!

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