Cooking In The Garden With Nina Curtis

I’ll be honest. I haven’t always been interested in cooking and I also haven’t always been good at it. When I got pregnant with Brooks, I knew I wanted to start learning and taking cooking classes. Not only are they super helpful but can be a fun event when you get a group of girlfriends together and experiment.

I love eating plant-based as often as I can. It gives me energy and helps me feel my healthiest. Since moving into my house and starting my garden, I’ve been eating meatless more than I ever have. Because of this, I’ve been super interested in learning new all-veg recipes.

And who better to teach some plant-based recipes that someone who does it professionally? I contacted Nina Curtis, an executive chef at a fitness and wellness retreat in Malibu, to educate us on new holistic recipes and nutrition. She not only taught me new delicious recipes to try but also her wealth of knowledge inspired me to live a more healthy lifestyle—in all aspects.

Here are the first two recipes we tried out that I’m suggesting you try at home, too! They are so, so, so delicious and all the veggies used are super accessible…no matter where you live!

Green Goddess Juice:

Yield: 4 Servings

A vitamin-mineral rich juice with a kick! Fresh juicing on a daily basis is like taking “liquid” vitamins and minerals to build, nourish and sustain the body. The greener the juice, the better!

TIP FROM NINA: For maximum results, drink with a glass of lemon water to kick-start your lymphatic system.

Ingredients:

• 16 stalks of kale
• 1 cucumber
• 10 stalks of celery
• 3 Fuji apples
• 1 inch piece of ginger root
• 1 lemon peeled

Steps:

• Juice all your ingredients in a juicer.

Bountiful Garden Salad:

Made with all fresh ingredients that can be grown in a backyard garden. Ingredients can include assorted leafy greens, tomatoes, peas, herbs, and peppers.

TIP FROM NINA: Don’t use a knife to cut your greens, as it will oxidize them. Tear them apart instead. When possible, use arugula in salads. It’s high in sulfur, which is good for skin, nails, hair, and joints. It’s as important as water!

Jalapeño Vinaigrette:

A homemade and healthy dressing with a spicy punch.

All dressings should have five flavors that make it great every time. The bitterness of the greens balances out the liver.

1. sweet (coconut nectar)
2. salty (apple cider vinegar)
3. sour (pink Himalayan salt)
4. bitter (greens)
5. pungent (cayenne, jalapeno)

TIP FROM NINA: Keep in airtight container and it will last for 1-2 weeks.

Ingredients:

• 6 jalapeños, seeded
• 1 cucumber
• ¾ cup thinly sliced green onions
• 2 tablespoons garlic, minced
• ½ bunch cilantro, de-stemmed
• ½ cup raw apple cider vinegar
• ¼ cup coconut nectar
• 2 teaspoons black pepper
• 1 ½ teaspoon cumin powder
• 1 ½ teaspoon pink Himalayan salt
• ½ cup extra virgin olive oil

Steps:

• Chop ingredients finely and mix thoroughly

Stay tuned for more recipes and healthy tips from Nina Curtis. She has a quiche that’s to die for!

Need some yummy veggie recipes to tide you over until then? Here are some of my Meatless Monday favorites:

Squash Blossom Pizza // Eggplant Pasta // Zucchini Soup