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Tower Garden to Table Holiday Recipes
The holidays don’t just mean hectic malls, but busy grocery stores as well. Grabbing a few quick items at the store can turn into a stressful and time-consuming task, with long checkout lines, sold out items and frazzled cooks dashing about the store. For many, holiday food shopping is a dreaded experience. But, a new food trend is sweeping through kitchens across the nation, encouraging home cooks to eat right while saving time, calories and money. Aeroponic gardening with the Tower Garden by Juice Plus+ brings a modern twist to traditional at-home gardening, providing users with healthy, fresh fruits and veggies that are a nutritious addition to your holiday table. So avoid the holiday hustle this year and check out some of our favorite “tower to table” healthy recipes to use as your holiday starters!
Kale Salad:
INGREDIENTS:
8-10 kale leaves, de-stemmed and chopped
1 orange pepper, diced
1 red onion, diced
1 avocado
1 lemon, juiced
Hemp seed, to taste
Sunflower sprouts, to taste
INSTRUCTIONS:
1) Massage all ingredients. Let chill for a few hours in the refrigerator.
2) Top with hemp seed and sunflower sprouts.
Tower Garden Tabbouleh:
INGREDIENTS:
1 cup cooked brown rice
½ cup bulgar wheat (optional)
1 cup fresh parsley, chopped
1 cup fresh celery leaves, chopped
1 tomato, chopped
1 carrot, shredded
¼ cup olive oil
2 shallots, chopped
¼ cup fresh lemon juice
1 tsp lemon zest
3 cloves of garlic, chopped
¼ tsp cayenne pepper
¼ tsp cumin
1 tsp sea salt
¼ tsp pepper
INSTRUCTIONS:
1) Prepare the grains according to package directions.
2) In a large bowl, mix the chopped parsley, celery leaves, tomato and carrot with olive oil.
3) Soak the onion in a bowl with the lemon juice and chopped garlic for 15 minutes at room temperature.
4) Mix herbs and vegetables with lemon zest, cayenne pepper and cumin. Add in onion and garlic.
5) Thoroughly mix in brown rice. Season liberally with salt and pepper.
Tuscan Bean-Kale Soup
INGREDIENTS:
2 large tomatoes, quartered
½ small butternut squash, peeled, seeded, and cut lengthwise into ½-inch thick wedges
4 cups kale, finely chopped
3 large fresh thyme sprigs
1 bay leaf
Nonstick vegetable oil spray
3 carrots, peeled and quartered
1 large onion, cut into 8 wedges
6 garlic cloves, unpeeled
1 tbsp olive oil
6 cups vegetable broth
15 oz great Northern beans, drained
INSTRUCTIONS:
1) Preheat oven to 400⁰ F. Spray a rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
2) Transfer carrots and squash to work surface. Cut into 1/2 –inch pieces and set aside. Peel garlic cloves and place in processor with tomatoes and onion, and puree until smooth. Pour ½ cup broth onto baking sheet and scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 ½ cups broth, kale, thyme and bay leaf to pot, and bring to boil. Reduce heat and simmer uncovered until the kale is tender (about 30 minutes).
3) Add beans, carrots and squash to soup. Simmer 8 minutes to blend flavors. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Warm Pesto Caprese:
INGREDIENTS:
1 beefsteak tomato
5 tsp pesto
¼ cup shredded mozzarella cheese
2 tbsp grated parmesan cheese
Fresh basil for garnish
INSTRUCTIONS:
1) Slice the tomato into 5 hearty slices and place on backing sheet.
2) Spread pesto onto each tomato.
3) Sprinkle the shredded mozzarella and grated parmesan cheese on top of pesto.
4) Broil in oven for approximately 5 minutes, or until the cheese is lightly browned and garnish with basil.
Rainbow Ratatouille
INGREDIENTS:
2 large tomatoes, diced
2 yellow squash, diced
1 orange bell pepper, diced
2 zucchinis, diced
1 large eggplant, diced
1 large onion, diced
Basil, thyme, rosemary, garlic chives, lavender, oregano, finely chopped to taste
4 cloves garlic, crushed
¼ cup extra virgin olive oil
Salt and pepper to taste
INSTRUCTIONS:
1) Mix all ingredients in a crock pot, reserving some of the fresh herbs for use as a garnish. Cook on low for 6-8 hours.
2) Garnish with reserved fresh herbs. Optional: serve sprinkled with parmesan cheese.
With the help of a Juice Plus+ Tower Garden, you can make healthy dishes for your family and avoid some of the holiday stress. Find more delicious “tower to table” recipes here. Do you have any nutritious “tower to table” recipes of your own that will be making it to your table this holiday season? Let us know in the comments below!
