by Lisa Dorfman, MS, RD, CSSD, CCMS, LMHC, FAND @The Running Nutritionist®
Fullei Fresh Chef Ambassador
No doubt all of us have had a difficult time dealing with months of COVID stress, and most recently dealing with the realities of our country’s history of racism. While we are all suffering to some extent, we can’t even imagine the pain of our African American friends, families, neighbors, and coworkers who deal with this in Realtime every day.
There is hope, as Nelson Mandela said, “No one is born hating another person because of the color of his skin, or his background, or his religion. People must learn to hate, and if they can learn to hate, they can be taught to love, for love comes more naturally to the human heart than its opposite.”
I see this as an opportune time in our country to accept one another, our differences, and similarities. By sharing, supporting, and loving thy neighbor, we bring good “chi” which in traditional Chinese culture, is believed to be a vital force forming part of any living entity.
I feel blessed as to be Chef Ambassador, part of a diversified family of Fullei Fresh employees who not only respect each other for who we are, but to have the honor of sharing nourishing thoughts, feelings, prayers and sprouts with all of you.
A New Beginning
With summer at our doorstep, this is also a wonderful time to bring positive chi to our bodies by diversifying our dishes with new farm fresh vegetables, seasonings, preparation methods and of course delicious Fullei Fresh sprouts. By visiting and supporting your local farmers in Homestead and the Redlands, and our multicultural Asian, Caribbean and Latin markets, you’ll not only support our local small business communities but find an entire world of new flavors, inspiring you to wake up your body to all the possibilities with just a few simple ingredients.
For example, this month I introduce you to nopales, rich in calcium, magnesium and vitamin C, a common ingredient in numerous Mexican dishes. The “steak” for vegetarians. Seapoint Farms frozen organic riced edamame is a delicious high protein, high fiber, high calcium and uber high potassium alternative to the trendy cauliflower rice and worth the purchase if you are looking for additional protein in your diet. As for sprouts, I can’t think of a better accompaniment and infusion to this month’s tortillas and salad than Fullei Fresh Alfalfa/Clover Sprouts. Mild and delicious in any dish, a high protein, high fiber, vitamin C, vitamin A, B vitamins and vitamin K boost to anyone’s daily diet.
These mix and match recipes can be prepared and consumed together, with fresh garden Alfalfa Clover Sprout Salad mix, with chilled gazpacho or pureed squash or fruit soup, eaten as leftovers or as snacks.
Grilled Nopales with Riced Edamame Succotash
2 Farm Fresh Nopales
Salt and pepper to taste
I prefer the natural taste of nopales, salt and pepper to taste, grilled just until softened and browned about 5-8 minutes on smokeless indoor grill.
You can marinade 1st for 1 hour with one of the following options, remove from marinade and grill. Top with Fullei Fresh sprouts:
Go Asian with:
1/8 cup rice wine vinegar
2 Tbls low sodium soy or tamari sauce
1 Tbls. minced lemongrass
1 tsp minced fresh chili
1 tsp minced chives
Go Mexican with:
1 Tbls olive oil
2 Roasted garlic cloves minced
¼ cup yellow onion chopped small
Chili pepper or 1 fresh aji rojo pepper minced
Riced Edamame Succotash
1 cup frozen organic “riced” Edamame
½ cup organic sweet corn frozen
1 fresh aji rojo chili minced (optional)
2 Tbls chopped fresh cilantro ‘salt and pepper to taste
1.Grill edamame and corn on smokeless griddle pan for 5-8 minutes until browned.
2. Add chili if desired and grill 1-2 more minutes.
3. Season with salt and pepper, add fresh cilantro before serving.
Wheatgrass Infused Alfalfa Clover Sprouted Tortillas
4-5 tortilla servings
1 cup Pan white corn meal
1 ¼ cup hot water
1/8 cup wheatgrass juice
¼ cup Fullei Fresh alfalfa clover sprouts
1 Blend cornmeal with hot water, add wheatgrass juice.
2. Add Fullei Fresh alfalfa/clover sprouts and blend.
3. Divide tortilla dough, use tortilla press to flatten with rolling pin between 2 parchment or wax sheets of paper.
4. Grill on smokeless griddle until brown on both sides, about 8-10 minutes.
Wheatgrass Pulp Infused Mint Yogurt Cheese
1 cup 0% Greek yogurt (or Almond, Cashew, Coconut yogurt if vegan)
2 Tbls. Wheatgrass pulp- shredded finely
½ tsp Fresh mint
Salt and pepper to taste
1.Place yogurt in strainer over bowl for 24 hours.
2. Remove curds, top portion from strainer, mix with wheatgrass pulp until blended.
3. Season with fresh mint leaves, salt and pepper to taste.
This can be used as a dip for fresh crudité. Yogurt can be seasoned with garlic and/or onion powders or fresh herbs and sprouts of your choice.
Known internationally as The Running Nutritionist®, Lisa is an award-winning leader to industry, academia, the public & press for more than 3 decades. Lisa has built a global integrative culinary sports nutrition & performance private practice & corporate consulting business working with Olympian athletes, and prestigious luxury resorts such as Ritz Carlton, Sandals & Norwegian Cruise Lines. Lisa designs, writes and speaks about delicious dishes, menus and diets and travels worldwide sharing the “gospel” of good food, fresh tastes and plant-based cuisine. Her passion for food, fitness, emotional balance and for life is contagious.
A ’19 President’s Council National Excellence in Practice Award Recipient, Lisa is a Licensed Nutritionist/ Registered Dietitian, Board Certified Specialist in Sports Dietetics, Board Certified Professional Counselor, Certified Chef, Certified USAT&F & USA Triathlon Coach, Certified Reiki Practitioner, Certified Horticulturist & Fellow of The Academy of Nutrition & Dietetics. She served as the ’08 US Sailing Olympic Team Nutritionist for Beijing Olympics & Nutrition Expert for the Zumba Plate® program.
Her recipes are inspired by collaborations with some of the top chefs at Sandals Resorts, Ritz Carlton, Culinary Vegetable Institute/Chef’s Garden; restaurants, spas, wellness/fitness-focused programs as instructor at Johnson and Wales University & Miami Culinary Institute, & member of prestigious organizations such as Les Dames d ‘Escoffier, American Culinary Foundation, and the James Beard Foundation. She is Chef Alliance Director for Slow Food Miami.
The author of 8 books, Lisa has appeared on 20/20, Dateline, Good Morning America Health, FOX News, CNN, MSNBC and ESPN & has been featured in numerous publications including: USA Today, Newsweek, Wall Street Journal, New York Times, Men’s Fitness, Outside & Runners World magazines. In her spare time, Lisa has competed in more than 35 marathons (PR 2:52:32), Ironman USA Lake Placid, and hundreds of running and multisport races and was a member of TeamUSA at the ’04 World Long Distance Duathlon Championships.