Watermelon is high in glutathione, a powerful antioxidant that supports our immune system. Strawberries bring potent polyphenols and vitamin C to the table!
- 1 cup seedless watermelon
- 1 cup strawberries
- Handful of basil or mint leaves
- 2 tbsp honey
- 2 cups ice
Add all ingredients to a blender and blend until slushy texture is achieved. Sip and be well!
Antioxidants in dark chocolate help increase blood flow throughout the body, delivering more oxygen to the brain and muscles. There is evidence to suggest maca may be energy boosting as well!
- 1 ¾ cup almond milk or regular milk
- 1 ½ tbsp cacao powder
- 1 tbsp maca powder
- Pinch ground cinnamon
- 1 tsp pure vanilla extract
- 1-2 tbsp maple syrup or honey
Heat all ingredients in a pot over medium heat. Whisk or blend for frothiness. Can be poured over ice. Drink and say to yourself, “I got this!”
Bananas, rich in mood boosting Vitamin B6, combined with fiber- and iron-rich oats will keep your spirits up all day!
- 1 large ripe banana
- 1 cup oat milk
- ½ tsp vanilla extract
- Sprinkle of cinnamon
Blend together in a high-powered blender until smooth. Feel good!
Kiwis are rich in serotonin and antioxidants, both of which have been linked to improving sleep quality when ingested before bed. Combine with the powers of sleepiness inducing chamomile!
Kiwi Chamomile Lemonade
- 1 large ripe kiwi, peeled
- ¼ cup freshly squeezed lemon juice
- 1-2 tbsp honey
- 1 ½ cups brewed chamomile tea, cooled
- Ice for serving
Add all ingredients except ice to a blender. Blend until smooth. Pour over ice on hot summer nights when sleep eludes you. Sweet dreams.
a sight for sore eyes
With warming weather and blooming flowers comes local Spring produce! Learn about the season’s staples and what you can do with them.
Click on each image to go to the recipe.
Arugula is a member of the mustard family with peppery, nutty flavors. Like other dark, leafy greens, arugula is filled to the brim with fiber, antioxidants, and vitamin K.
Asparagus is a Spring staple! Its mildly grassy and sweet flavor works in many applications. Asparagus has more glutathione, a powerful antioxidant, than any other fruit or vegetable.
Raw beets have flesh that is dense, aqueous, and crunchy. When cooked, beets develop a tender, toothsome texture with a mildly sweet, earthy flavor. Red beets are earthier than golden beets. You can even eat the beet greens – they taste like Swiss chard. Beets contain vitamins, minerals, antioxidants, and plenty of fiber!
Carrot flesh is dense, crisp, and snappy. Carrots have a sweet, earthy flavor, which intensifies when cooked. The leaves are edible too – use in place of parlsey or in pesto. Carrots are an excellent source or vitamins A and C.
Raw garlic is known for its pungent flavor and aroma, which intensifies when chopping, pressing, or pureeing. Cooking garlic mellows its sharpness and roasting it brings a wonderfully sweet flavor to the foreground.
Leeks have an earthy, mild onion flavor and are considered the sweetest and most mild member of the onion family. Raw leeks are crunchy while cooked leeks take on a silky texture. Leeks are a good source of iron, vitamin C, and folate.
Spring peas are sweet and can be eaten fresh, cooked, or dried. They are also a first-rate source of plant-based protein!
With earthy, buttery insides potatoes are one of the most versatile veggies! You can roast, grill, fry, mash, sauté, and boil them. Potatoes can also be prepared alongside so many cuisines. Potatoes contain vitamin C, fiber, and potassium!
Radishes, known for their peppery, crisp, white flesh, can be eaten raw or cooked. Slice thin to add a nice bite to salads, tacos, or pizza. You can also roast, braise, grill or pickle to bring out the more subtle sweet and earthy flavors. Radishes also contain enzymes which aid in digestion!
Rhubarb has a texture similar to celery, but the flavor is tart and astringent, which is why it’s often cooked down with sugar in sweet preparations. Rhubarb leaves are toxic with no safe culinary application. Rhubarb’s pink stalks are high in vitamin C, B-Complex vitamins, fiber, calcium, and potassium.
3/14 is Pi Day
On Pi Day we celebrate by eating pie and pizza. We are eating circles, when really we should be eating half of a circle.
The easiest way to ensure that you eat a pi amount of pie is to eat hand pies! They are naturally half circles.
You can eat an entire Pie on Tao Day, 6/28
Universal Basic Pie Crust
This Pie Crust is great for sweet or savory pies. It is easy to make and easy to mold. This is the pie crust for everyone (who can eat eggs).
Ultra Flaky Crust
This recipe is delectable but delicate. In order to prevent the crust from cracking, you will need a high dexterity roll. This recipe is easily made vegan or gluten-free.
This tangy pie is full of spinach, artichoke hearts, and cheese. What more could you ask for?
Minestrone Inspired Pie
This minestrone inspired handpie is loaded with protein and fiber. Choose a few from the listed grains, all combinations will give a nutrient dense, filling pie.
Classic filling with mashed potatoes in a single serving size.
It’s almost a calzone.
Have some fun…gus with this one. Use any and all the mushrooms you want.
Recipes for St. Patrick’s Day
Slow Cooker Corned Beef and Cabbage
Irish Soda Bread
Irish Bangers and Mash
Vegan Minty Matcha Shake
Parmesan Herb Crusted Potatoes
Cheddar and Ale Soup
Potato Leek Soup with Gruyere
Chocolate Stout Sheet Cake
A themed dinner is always fun, especially if you’re taking the time to make a meal from scratch for yourself or a loved one. With Valentine’s Day (or Palentine’s/Galentine’s Day) right around the corner, a Naturally Pink Three Course Dinner seems all too appropriate. Luckily for us, the natural world is full of pink foods so you won’t find any artificial dyes in these recipes.
On The Menu
Love Potion Cocktail
Balsamic Roasted Beet & Goat Cheese Salad
Pink Sauce Pasta
Pink Lemonade Bars
Love Potion Cocktail
Gently sweet and bubbly, this blushing pink cocktail gets its beautiful color from homemade blackberry thyme syrup. If you’d like a non-alcoholic version, substitute the bubbly with sparkling water or plain kombucha.
Balsamic Roasted Beet & Goat Cheese Salad
You can’t have a pink meal without including beets! These beets are for people who don’t like beets: Their earthy-sweet beet flavor is hemmed in perfectly with sharp, acidic balsamic vinegar. Peppery arugula, a touch of lemon, and tangy goat cheese give a lovely balance to this salad.
Pink Sauce Pasta
Pink sauce is a hybrid pasta pauce that combines traditional red sauce and white cream sauce for a pasta that is delicious, complex, and rich without being heavy. Even though you’re making the sauce from scratch, this dish comes together quickly with a big payoff.
Pink Lemonade Bars
Fresh raspberries make these traditional lemon bars vibrant pink. You can make the filling and crust ahead of time, assemble and toss in the oven in when you’re ready. This is a great recipe for home bakers to try – you’ll learn a few tricks without getting overwhelmed!
It’s National Pizza Day!
Feb 9th, 2021 – Craft the perfect vegan crust from sratch or grab your favorite store-bought dough for an easy and delicious weeknight celebration!
Welcome to the Davis Food Co-op’s Souper Bowl From Home!
Two soups go head to head, one soup reigns supreme, you get to eat a lot of delicious soup
In years past, the Davis Food Co-op’s Souper Bowl has drawn large crowds of soup-lovin’ folks to try tasty stews from Davis’ favorite eateries. This year, we invite you to Souper Bowl at home! Below you’ll find two soup recipes. Make one or both and let us know what you think! We’ll post a poll on our Instagram stories on Sunday, February 7th, to find out who wins.
In this year’s Souper Bowl two soups battle it out: Cuban Style Chicken Noodle vs. Kansas City Steak Soup.
Cuban Style Chicken Noodle
This Cuban-inspired Chicken Noodle Soup is for the soul. Chicken thighs and potatoes make it hearty with bright flavors of lemon and tomato.
- 8 boneless skinless chicken thighs
- 2 8-oz cans tomato sauce
- 1 tbsp salt
- 1/2 onion, chopped
- 3 large carrots, chopped
- 1 large russet potato, cut into 1 inch cubes
- 5 cups chicken broth
- 5 cups water
- 1 and 1/2 tsp dried oregano
- Juice from 1/2 large lemon
- 7 oz cut fideo or spaghetti noodles (if using spaghetti, break up into 2 inch pieces)
- Cilantro, green onion, and lemon wedges for garnish
- To a large stock pot, add chicken, tomatoes sauce, salt, onion, carrots, potato, chicken broth, and water. Stir, cover, and bring to a rolling boil. Then reduce heat and simmer, covered, for 45 minutes.
- After 45 minutes, remove the chicken thighs using tongs. Shred the chicken using two forks to pull apart the tender meat. Return to pot. Add lemon juice, oregano, and fideo. Bring to a boil, cover, and cook for 9-11 minutes or until noodles are tender.
- Garnish with cilantro leaves, green onion, and serve with a lemon wedge.
Kansas City Steak Soup
This soup celebrates one of the things Kansas City is best known for: BBQ. It tastes like it’s been simmering all day, but this recipe comes together in less than 45 minutes!
- 1 ½ pounds ground sirloin
- 1 large onion, chopped
- 2 celery ribs, chopped
- 3 1/2 cups beef broth or stock, divided
- 28 oz can diced tomatoes with juice
- 10 oz bag frozen mixed veggies
- 2 tbsp Kansas City style BBQ sauce (sweet and thick with a molasses or brown sugar base)
- 2 tsp Worcestershire sauce
- 2 bay leaves
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
- In a large stock pot, add beef, onion, and celery. Brown beef and cook vegetables over medium heat for 8 minutes or until veggies are tender. Drain off liquid and return to heat.
- Add half of the beef broth, tomatoes, frozen veggies, BBQ sauce, Worcestershire, bay leaves, salt, and pepper. Bring to a boil then reduce heat and simmer for, covered, for 20 minutes.
- In the meantime, wisk together flour and remaining beef broth. After the soup has simmered for 20 minutes, add flour and broth mixture to pot. Stir well. Cook until thickened and bubbly, about 5 minutes. Serve immediately.