Blog



Julie Mitchell
24/May/2018

Creamy-Asparagus-Soup-with-Morel-Mushrooms-and-Ramps-500

Thanks to my sister Kelly I have enjoyed this delicious soup at work and at home. It is so easy to make and great to serve at any temperature. I hope that you like it as much as we have.

-Kristy

Ingredients

2 cups of cubed red potatoes

2 cups leeks

2 cups asparagus

juice of one lemon

1 tbsp of extra virgin olive oil

1 can of Trader Joe’s light coconut milk or 1/2 cup of coconut milk, 1 carton of organic vegetable broth

1/4 tsp of celtic sea salt

You may add one of the following for additional flavor:

parsley

dill

nutmeg

Directions:

Chop up and saute potatoes, leeks, asparagus in extra virgin olive oil.

Once all vegetables are tender add in the vegetable broth and bring to a boil.

Allow to cool.

Pour ingredients into your Vitamix  and add coconut milk, lemon juice, salt and blend until smooth and creamy.

Pour into pot and heat on low.

Top with nutmeg, parsley, or dill and ENJOY!

This tastes great warm or cold.


Julie Mitchell
24/May/2018

raw-vegetable-salad-close-up

Dressing Ingredients

1/4 cup red wine vinegar or apple cider vinegar

1 clove of garlic pressed

1 teaspoon Dijon mustard

1 tbsp of honey

a pinch of Celtic Sea Salt

1/2 cup of extra virgin olive oil

2 tablespoons of finely chopped red bell pepper, green pepper

Salad Ingredients

Yellow Squash and zucchini, thinly sliced

Sugar snap peas

Edamame and or field peas

Red bell pepper, thinly sliced

Fresh salad greens

Directions

Toss the vegetables without the greens in dressing and marinate for 15 minutes. Add Vegetables to the salad greens and enjoy!


Julie Mitchell
24/May/2018

spaghetti-squash-pesto

Pesto Squash makes a wonderful addition to a meal.  Add turkey, chicken or meatballs to the mix and create a delicious meal!

Ingredients

1 large raw yellow summer squash,cut into matchstick or cooked spaghetti squash, shredded

Pesto Sauce

1 cup pine nuts

1 cup olive oil

1 large bunch fresh basil

1 cup fresh parsley

3 garlic cloves

1 tsp Celtic salt

Directions

Prepare squash as desired.

In food processor, combine remaining ingredients and chop finely.

Scrap out Pesto mixture and toss in the squash until thoroughly blended.


Julie Mitchell
24/May/2018

quinoa_salad[1]

Ingredients

1/2 cup *Quinoa

1 cup of water

1/2 can beans (garbanzo, kidney, whatever you prefer)

A few red or green onions

Sliced carrots, tomato and/or veggies

2 T flax oil and/or olive oil?2 tsp Braggs?Liquid Aminos

Basil

Cilantro

Directions

Cook *Quinoa with water, let cool

Mix all together and ENJOY!


HOURS

Mon – Thurs
9:00 AM – 5:00 PM
Friday
9:00 AM – 4:00 PM
Sat – Sun
Closed
*12-1 Daily
Closed for lunch

CONTACT INFO

3715 Strawberry Plains Road, Suite 5
Williamsburg, Virginia 23188

757-221-7074

Copyright by The Wellness and Nutrition Center 2017. All rights reserved.

Top