Nutritional Therapy with Diana Galindo
This menu is inspired in the joy of Easter, its gift of love and the promise of life. Anchored on nature’s foods of the season, it celebrates spring bringing asparagus, snap peas, carrots and strawberries to the table with another dozen vegetables, fruits, nuts and herbs for a meal good for body and soul.
This Easter menu brings together the magnificence of spring foods celebrating nature’s bounty — roasted asparagus with lemon zest zing, bright green sugar snap peas with mint & purple potatoes, roasted , a salad harmoniously balancing piquant arugula and luscious strawberries. A glorious finale of Carrot Cake Cupcakes crowned by Whipped Orange Cream.
Fruit on a cookie, so fun to make!The first time my mini-chef M made was rather stressful. She wanted to do it her way. I quickly realized my then-four-year-old has her own creative instinct. It was a sloppy “Easter Egg” but she was so proud of it, and it was delicious.
Since then, this has become our dessert and a family tradition on Good Friday. M and her cousins love making it. The colors are so pretty, it’s delicious and I get huge satisfaction serving a fruit dessert everyone enjoys on a weekend of too much sugar and sweet.
I make two “egg” shaped whole-wheat sugar cookies ahead of time. When the cousins arrive, I set out different fruit in separate bowls and let the children decorate their “Easter egg” cookie however the muse inspires them.
As they’ve gotten bigger, their cookies get more decorative and neat. Pretty or not, they’re always delicious to eat.
I aim to use fruits that are local and seasonal if possible (strawberries). I do supplement with imported fruits for color (blueberries) because Easter is a special occasion.
Avoid fruit that will oxidize and turn brown (apples, pears) and those that will make the cookie soggy (oranges)
Variation
Easter is the most sacred time of year for the Christian faith. For others, it’s the gathering of family for a holiday feast.
Yet somehow Easter has become synonymous with candy and plastic eggs, resulting in an explosive uptick in plastic pollution and food waste.
I’ve found the antidote to all the excess is to be mindful. Here are 10 ways I’m aiming for a more sustainable Easter.
An impromptu tea for two; preparing it together was as much fun as sitting down to a pretty table to enjoy the savory tea sandwiches, scones bursting with blueberries and a lovely creamy mango sauce over luscious strawberries.
Growing up in Bolivia seafood and salt-water fish were unavailable. Except for salted-cod at Easter time, a memory that reverberates in me still, evoking love. Bacalao (cod in Spanish) was the traditional Easter meal at my Abitos (grandparents) house where the extended family gathered.
Fruit on a cookie, so fun to make!The first time my mini-chef M made was rather stressful. She wanted to do it her way. I quickly realized my then-four-year-old has her own creative instinct. It was a sloppy “Easter Egg” but she was so proud of it, and it was delicious.
Since then, this has become our dessert and a family tradition on Good Friday. M and her cousins love making it. The colors are so pretty, it’s delicious and I get huge satisfaction serving a fruit dessert everyone enjoys on a weekend of too much sugar and sweet.
I make two “egg” shaped whole-wheat sugar cookies ahead of time. When the cousins arrive, I set out different fruit in separate bowls and let the children decorate their “Easter egg” cookie however the muse inspires them.
As they’ve gotten bigger, their cookies get more decorative and neat. Pretty or not, they’re always delicious to eat.
I aim to use fruits that are local and seasonal if possible (strawberries). I do supplement with imported fruits for color (blueberries) because Easter is a special occasion.
Avoid fruit that will oxidize and turn brown (apples, pears) and those that will make the cookie soggy (oranges)
Variation