Christine’s Crossing

Creamy Vegetable Soup with Kale

Starting today we’ll be featuring Freshness Farms enthusiast and health coach, Christine de la Cruz in a monthly column called “Christine’s Crossing”.  With Christine’s wellness-oriented coaching you’ll learn how to incorporate Freshness Farms produce into everything from soup to main courses to juice and smoothies—like her sneaky zucchini noodles and vibrant beet and carrot juice.  This week Christine shares how to turn a refrigerator bursting with veggies into a warming potful of vitamins and flavor….

I have a confession to make:  as a health coach, I love to eat and prepare healthy food, but I am a lazy cook.  I don’t really like to follow recipes or spend a lot of time slicing and dicing.  Confession two:  I don’t mind eating soup in the middle of summer.  In summer we have a tendency to mostly eat raw or cold foods, which can be tough on our digestion and cause bloating.  Warm soup is easy on our systems, plus it’s really nice to have a potful of something quick and healthy at the ready when we are hungry!  Making soup is a great way to use up any produce we have overflowing—which we can all relate to in the best possible way.  Right now my fridge is loaded with the last great delivery from Freshness Farms, and I want to use up every last bit, while it’s at the peak of freshness.

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Roasted Beet and Orange Salad with Fennel Seed

Orange and Beet Salad with Fennel Seed

This beautiful, yet simple salad is a cut above the ordinary—stunning with its range of colors and flavors.  Orange, beet and arugula are a classic combination, and the fennel seed adds a pleasant crunch and hint of licorice flavor.  If you don’t enjoy the taste of fennel, substitute a sprinkling of toasted walnuts.

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