5 Simple Ways to Enjoy N4L Produce

 The Nutrition for Longevity’s farm fresh produce boxes include 12-15 lbs. produce from our regenerative farm.  It's an incredible way to get nutrient dense, organically and sustainably grown fruits and vegetables into your kitchen.  It's particular fun for the creative home chef who wants to add new color and flavor into your home cooked meals.  Use these recipes as inspiration for your next plant-based dish! 

Savory Mashed Purple Potatoes 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4-6 servings 

Ingredients:

  • 4 cups purple sweet potato, peeled + cubed
  • 1/3 cup plant milk or milk of choice
  • 1 clove garlic, minced

Directions:

  1. Add potatoes to a large pot of water. Place pot over high heat and bring to a boil. Once potatoes come to a boil, turn down heat and let simmer for 20–25 minutes, until potatoes are fork tender. Turn off the stove.
  2. Drain the potatoes, and place them back into the pot. Add non-dairy milk, garlic, and salt and pepper to taste.
  3. Mash with potato masher or electric mixer and stir until well combined. Enjoy!

 

Crispy Roasted Taro Root 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4-6 

Ingredients:

Directions:

  1. Place the whole taro root in a large sauce pan, fill with water, and bring to a boil, allowing the taro root to boil for around 20 minutes or until fork tender and the skin can easily peel off.
  2. While it boils, preheat the oven to 400F.
  3. Drain taro root and allow to cool slightly, then peel off skin. Cut taro root into thin rounds.
  4. Line a baking sheet with parchment paper and place taro rounds onto the tray. Drizzle with olive oil and coat with fresh rosemary and salt and pepper to taste.
  5. Bake for 10 minutes or until crispy. Enjoy!

Raw Citrus Beet Salad  

Prep Time: 15 minutes

Cook Time: 0 minutes.

Serves: 

Ingredients:

  • 3 medium to large beets, peeled and trimmed
  • 1 valencia orange with zest
  • 1 lime with zest
  • 2 Tbsp olive oil
  • 1/2 cup chives, minced

Directions:

  1. Shred beets or grate beets and add to a bowl. Add zest and juice from the entire orange. Add zest and juice from lime to taste. Add olive oil and toss to combine. Add salt to taste and toss to combine. Add chives just before serving.

Oven Roasted Carrots 

Prep Time: 10  minutes

Cook Time: 25 minutes

Serves: 4 

Ingredients:

Directions:

  1. Pre-heat oven to 400°F. Line a sheet pan with parchment paper.
  2. Slice the carrots diagonally in 2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper to taste .
  3. Transfer to a sheet pan and spread into an even single layer.
  4. Roast in the preheated oven for 20-25 minute, until they’re browned and fork tender.
  5. Sprinkle chopped parsley on top and serve.

 

Refreshing Radish Salad with Mint 

Prep Time: 10 minutes

Cook Time: 0 minutes.

Serves: 4 

Ingredients:

  • ½ cup baby English cucumbers, thinly sliced
  • ¼ cup small watermelon radish, thinly sliced
  • 4 radishes, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 Tablespoon fresh dill
  • 7 small fresh mint leaves

Directions:

  1. Using a mandolin, thinly slice cucumber and radishes into a small bowl and mix.
  2. Separate rounds with a spoon or clean hands. Add white vinegar, dill, plus salt and pepper to taste. Stir to combine and refrigerate for 1-3 hours.
  3. Serve and top with fresh mint leaves.

 

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