This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Sarah Baker
sarahnicolebaker.com

Event:
Be Healthful: Spring Awakening
Sunday, March 22
11:00 a.m. – 3:00 p.m.
Mars Gallery
1139 W. Fulton Market
Chicago

To register:

www.eventbrite.com/

Mini Artichoke Fennel Pizza

Ingredients:
2 Tbs quinoa pesto (from Trader Joe’s)
1 cup shaved fennel
3/4 cup artichoke hearts
1 oz crumbled goat cheese
1/4 cup nutritional yeast
1 Tbs olive oil
juice of one lemon
1/4 cup sun dried tomatoes
2-3 tortillas for the crust

Directions:
Cut tortilla in small circle and place in cupcake tin. Place ingredients – pesto first, then artichoke, then tomato, then fennel, cheese, seasonings. Bake at 375 for about 15 mins. Serve.

Smoothie

Ingredients:
2 cups of spinach
1/2 cup chopped strawberries
chia seeds, hemp seeds, flax
squirt of lemon
1/2 avocado
1/2 banana

Directions:
Blend all and serve.

Pantry Essentials:

  • apple cider vinegar
  • vegetable broth, passata sauce
  • basic spices: cinamon, basil, italian herb blend, himalayan salt
  • grains and legumes: quinoa, lentils, black beans
  • canned salmon
  • good quality olive oil or ghee butter

Refrigerator Essentials:

  • lemons for zest and detox water
  • strawberries
  • asparagus
  • artichokes
  • chives
  • fennel
  • spinach