With all of the commotion surrounding the Coronavirus and safety, my household has bolstered up and double downed on foods that support immunity that also taste really good. When introducing a new food to my school age child, we look at the colors of the rainbow 🌈 and pick a fruit or veggie that resembles that color. Although this is a fun way to introduce new foods for children. I’ve also introduced this method to a few private clients too.

Think:

Red= Raspberries, Cherries, Rhubarb, etc

Purple= Eggplant, Figs, Grapes

This is just to give you and idea, but leave in the comments if you want a more detailed blog post about how to eat the rainbow for health and happiness

On that note, make sure we are practicing safe hygiene, compassion and common sense during this time.

I hope this help!
Jazz

5 Spiced Roasted Purple Yam with Cannabutter 

3 medium size purple potatoes 

1 tbsp Chinese Five Spice Blend 

½ tsp Salt 

1 tbsp GPC CannaButter

1 bunch Scallions 

½ tbsp toasted sesame seeds  

Process: 

Preheat oven to 375 degrees 

Wash and prick potatoes with a fork . In a small bowl add Chinese 5 spice and salt, mix. Roll potatoes in mixture. Place on a sheet tray in the oven for 35-40 mins or until tender. 

Remove from the oven once fully cooked. Allow to cool for 5 minutes before handling. 

Once cool enough to handle, split the top of the potatoes lengthwise. Top with scallions, sesame seeds and cannabutter. 

Enjoy! 

Roasted Broccoli with Yuzu Ginger Dressing 

3 large Broccoli heads (Assorted Colors, if possible) 

1 bunch cilantro minced 

2 tsp sesame oil 

2 tbsp Yuzu Juice 

1 tbsp GPC Infused Honey 

1 in minced ginger 

2 garlic minced cloves

Process: 

Preheat oven to 375

In a large bowl, mix sesame oil, Yuzu, ginger, garlic and honey, set aside.

Break the large broccoli head into florets, toss with EVOO and place on a sheet tray. Roast for 20 mins or until slightly charred but tender. Remove from the oven,  While still warm, toss broccoli with dressing and minced cilantro. Serve while warm. 

Enjoy! 

Stuffed Portabella Mushrooms 

4 large portabella mushrooms 

1 large purple onion 

1 bunch Spinach 

1 large bunch Kale chopped 

3 garlic cloves sliced 

1 roasted and sliced red bell pepper 

½ tsp crushed red pepper flakes

1 tbsp Fresh Thyme 

½ cup Parmesan cheese (use nutritional yeast if vegan) 

½ cup panko breadcrumbs 

Extra Virgin Olive Oil 

Process: 

Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.

Using a small spoon, gently scoop the gills out of the inside of the mushroom. and remove the stalk.

Rub each mushroom with a bit of olive oil and set them on the baking sheet, prepared side up.

In a sauté pan over medium high heat, add the olive oil then the onions. 

Sauté for 3 or 4 minutes, Next add the crushed red pepper flakes and garlic, cook for 20 seconds then add roasted red pepper. Cook for another few minutes, add the spinach and kale. 

Once the greens wilt, remove the pan from the heat then add the thyme, Parmesan cheese, and breadcrumbs. 

Stir to combine.

Divide the mixture in four. Stuff each mushroom with a quarter of the mixture.

Bake in the oven for about 35 to 40 minutes. 

Enjoy!