Family Friendly Foods

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Terry Walters, Author of Eat Clean Live Well and Sarah McDonnell, Executive Chef at Trellis shared a few of their favorite recipes for the entire family.

Roasted Beets & Carrots (Chef Sarah)

  • 4 medium beets (any color)
  • 8 carrots, multi-color with tops
  • Oil
  • 1 lemon
  • 3 Cup carrot greens
  • 1 Cup kale
  • 1/2 cup pepitas
  • 1/2 cup grated parmesan
  • 1 cup extra virgin olive oil
  • 1 small garlic clove
  1. Preheat oven 400 degrees
  2. Rub beets with oil, salt, pepper-wrap in foil
  3. Roast 60-70 min, until tender
  4. Cool slightly, rub skins off
  5. Cut into medium dice
  6. Toss carrots with oil, salt, pepper- place in pan, cover with foil
  7. Roast 30 minutes, until tender
  8. Cut in 1/3 place in bowl with beets
  9. For pesto, process greens, garlic, cheese, pepita. Slowly drizzle in oil, season.
  10. Toss carrot and beets with juice of lemon, salt and pepper. Drizzle with generous amounts of pesto

Watercress & Quinoa Salad (Chef Sarah)

  • 1 cup quinoa, cooked
  • 1 small fennel bulb, shaved on mandolin
  • 2 small beets, different color, shaved on mandolin
  • 10 oz watercress

Blackberry Vinaigrette:

  • 1 cup blackberry
  • 1/4 cup white balsamic vinegar
  • 1/2 tea garlic, minced
  • 1tea dijon
  • 1tbl lemon juice
  • 1/2 cup oil

Grapefruit Spinach Salad (Chef Sarah)

  • 10 oz spinach
  • 1 grapefruit, any variety, segmented
  • 1 cup blueberries
  • 1/4 cup almonds

Ginger vinaigrette

  • 1tbl ginger, grated
  • 1tbl honey
  • 2 tbl rice wine vinegar
  • 1/4 cup oil

No No Bars (Terry Walters)

  • 1 Cup unsweetened dried shredded coconut
  • 1 Cup sprouted or toasted pumpkin seeds
  • 1 Cup sprouted or toasted sunflower seeds
  • ½ cup juice sweetened dried cranberries
  • ½ cup raisins
  • 3 tabelspoons cacao nibs
  • ½ cup sunflower butter
  • ½ cup coconut nectar
  • pinch of sea salt
  1. Stir together sunflower butter and coconut nectar, pour over rest of ingredients and fold until fully combined.
  2. Pour in to 9×12 parchment lined baking sheet, cover with a second sheet of parchment and press mixture until even. Smooth paper over top so it sticks and refrigerate 2 hours until firm.
  3. Makes 18 bars, 1in x 4.5in.

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