May Recipes Roundup
There’s been a lot of good food circulating around my house lately (and though some of my favorite food blogs) that I’d love to share. May is the best month for new and exciting flavors. This month is the first spring-feeling month during the whole year, and folks are so creative and excited to burst out of the winter months with fresh, seasonal and vibrant healthy foods. Here are a few of my favorites this month:
This is one of my creations, inspired by a past trip to the United Plant Savers in Ohio.
- 2 cups carrots, chopped (4-5 medium carrots)
- 1/2 gala apple, seeded and chopped
- 1/4 fennel bulb, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon roasted garlic powder
- 2 tablespoons honey
- 1 tablespoon chamomile flowers
- 1.5 cups hot water
Place carrots in a small pot and cover with filtered water. Boil for 10 minutes.
While carrots are boiling, bring 1.5 cups of water to a boil in a kettle, and steep 1 tablespoon of chamomile flowers in the freshly boiled water. Let steep for 10 minutes, and strain.
Once carrots are boiled, strain, and add to a food processor or vitamix along with the apple, fennel bulb, salt, garlic powder and chamomile tea.
Blend together until smooth.
Serve immediately (or chilled on the warmer days!).
This is one of the most creative spring time recipes I’ve seen in a long time, and I love the addition of spring dandelion flowers! This is a great recipe for the gluten free folks while also being vegan to boot.
I’ve been using “mason jar salads” for a long time when I bring my lunch to work, but have never gotten my act together enough to write a blog post about it. Eating Bird Food (as always) has a great write up and round up of several different salad recipes so this will never get old. Perfect to keep a healthy lunch with you, even on the busiest days.
I have been making this breakfast cereal for weeks now and I love it. One large batch will last me a couple of weeks, and takes about 10-12 minutes to prepare in the morning with some fresh fruit and honey. It’s filled with nutrient dense whole grains and it’s a filling but hot sugary and heavy like so many other hot cereals. This may introduce you to a few new whole grains too, which is always a good thing.
I’ve made this a few times, and it’s sort of become my go-to default meal. It uses one my favorite grains, millet, which has a delicious nutty flavor and it’s easy and quick to prepare. It’s easily adaptable for any vegetables you have on hand (carrots being my favorite).
Lindsay Kluge has been a practitioner with Richmond Natural Medicine since 2013 where she has helped clients as a Licensed nutrition and clinical herbalist. She received her Bachelors of Science degree in Horticulture and Landscape Design at Virginia Tech and her Masters of Science degree in Herbal Medicine from the Maryland University of Integrative Health (MUIH) in Laurel, MD. She offers one on one nutrition appointments, with Grocery Tours and even help with cooking and meal preparation. Learn more about services that Lindsay offers at Richmond Natural Medicine with Nutrition and Herbal Medicine. If you’d like more information about an appointment with Lindsay then please visit out Book An Appointment Page Here.