If you couldn't make it last week to our Spa Wellness Event: Finding Nutritional Balance, you definitely missed out! However, we don't want to leave you out of the loop if you were not there. So here is the scoop on what happened!
Certified Nutritional and Wellness Consultant Jessica Idleman from Glow Nutrition gave us a fresh perspective on cooking with greens. She came prepared with crunchy kale chips and yummy zucchini roll-ups for everyone to share. She suggested kale chips as an easy alternative to popcorn or store bought chips. If you're curious (and we know you are!), the simple recipe is just below. And if you really want to impress your friends with a "fancy" appetizer, the zucchini roll-ups are delicious, and they look beautiful! Now the kicker is - don't tell them how fast it is to make them!
Aside from these free, green munchies, Jessica brought a wealth of information about green food. Who knew Chlorophyll not only makes plants green, but it gives our skin that "special glow"?! And who knew juicing apple, kale, lemon and zucchini would make a delicious drink?! Jessica also introduced us to new plants and new terms - all very interesting!
If you want to learn more, no worries! Jessica will be back for another spa event soon. Until then, check out Glow Nutrition by visiting www.glow-nutrition.com or visit Glow Nutrition on Facebook for tips, articles and healthy recipes. Discover new ideas and fresh tips for getting more energy and more glow while on the go.
Kale Chips
1 bunch of Kale (preferably organic), rinsed and dried
Extra Virgin olive oil (about a tablespoon)
Dash of unrefined sea salt (about ½ teaspoon)
Cracked black pepper
Lemon juice (optional)
Preheat your oven to 375 degrees. Fold kale leaves in half length wise. Hold the vein from the bottom of the leaf and pull it up and out to remove. Tear the remaining leaf into large pieces and lay on a cookie sheet. Drizzle lightly with oil. Add a small (very small) amount of salt and a few large grinds of pepper. Toss with your hands to disperse ingredients evenly among the leaf pieces. Pieces may seem dry but resist the urge to coat with oil and spices. Kale offers a lot of flavor and is easy to over season.
Lay pieces evenly on a cookie sheet (do not heap). Roast for approximately 10-15 minutes or until a few of the leaves begin browning on the tips. Cool slightly and enjoy. Store in aluminum or paper bags, not plastic.
Zucchini Roll-Ups
2 zucchinis
12 ounces goat cheese or organic cream cheese (or equal parts of both)
1 tablespoon dill
2 tablespoons green onion or chives, chopped
3 tablespoons creamy tahini
2 tablespoons nutritional yeast
1 teaspoon unrefined sea salt, or to taste
¼ teaspoon black pepper, or to taste
Fresh lemon juice to taste
Using a vegetable peeler, peel zucchini making long thin strips length wise.
Or cut ends off of zucchini and cut into 2 inch wheels. Use a melon baller or a 1/2 of teaspoon to hollow out center of the zucchini wheel leaving a 1/8 inch floor at the bottom to hold filling.Combine the cheese and yogurt and the remaining ingredients in a large mixing bowl
and mix well. Add lemon juice and a bit of olive oil to maintain a creamy consistency. Spread approximately 1 tablespoon of this mixture along each piece of zucchini and roll them up.
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