There is something so special about celebrating Mother's Day with a happy and hearty brunch. This month, Cara Price, nutrition coach and creator of The Nourished Body and Soul blog, offers some fresh and healthy brunch recipes to make this Mother's Day extra meaningful. Follow Cara at thenourishedbodyandsoul.com for more inspiration.
Prosciutto Melon Mint Salad
1 cantaloupe melon
1 personal size seedless watermelon
1 honeydew melon
6 ounces prosciutto, chopped
¼ cup pistachios, lightly salted & chopped
1 cup olive oil
¼ cup mint leaves
6 tablespoons lemon juice
2 tablespoons honey
½ teaspoon salt
Use a melon baller to scoop round spheres of each melon and put them in a large bowl.
In a blender combine the olive oil, lemon juice, mint leaves, honey and salt. Blend on high for a few seconds until emulsified.
Drizzle about ¼ cup of the dressing over the melons and stir gently to coat. Garnish with prosciutto, pistachios and extra mint leaves. Serve with extra mint dressing as desired.
Smoked Salmon & Herb Frittata
1 cup asparagus, cut on the bias into small size pieces
8 ounces smoked salmon, chopped
3 tablespoons butter or ghee, divided
½ cup green onions
¼ cup plain, unsweet coconut yogurt
2 tablespoons fresh tarragon, chopped
¾ teaspoon salt
½ teaspoon pepper
Freshly ground finishing salt
Preheat the oven to 425.
Crack the eggs into a bowl and whisk in the coconut yogurt and the salt & pepper. Stir in the green onions and herbs. Set aside.
Cut the asparagus, on the bias, into bite-size pieces. Melt 1 tablespoon of butter or ghee over medium high heat in 10-inch oven safe skillet. Sauté asparagus for 2-3 minutes, until just slightly starting to soften.
Add in the remaining butter/ghee and melt in the skillet with the asparagus; add the egg mixture and swirl to the edge of the pan. Arrange the smoked salmon over the top of the skillet and allow to cook long enough for the edges to get firm. Transfer skillet to oven and cook an additional 8-15 minutes until the top is firmly set and browned.
Once done, cut into pie shaped slices and serve hot.
Walnut Cake with Orange Cardamom glaze
For the cake:
3 cups walnuts, divided
6 eggs, separated
¾ cup maple sugar
½ cup arrowroot flour
For the glaze:
1 ¼ cup organic powdered sugar (can also use powdered monk fruit sugar)
4 tablespoons orange juice
1 teaspoon vanilla extract
¼ teaspoon ground cardamom
Other necessary tools:
Quality spray oil
9-inch springform pan
Preheat oven to 350.
Grind 2 ½ cups of the walnuts in food processor to coarse flour like substance.
Chop the remaining ½ cup walnuts into small pieces with a knife. Set aside.
Put the egg yolks into a large bowl. Remove 2 tablespoons of the maple sugar and set aside. Whisk egg yolks together with the remaining sugar until completely combined. Stir in the ground walnuts and arrowroot flour. The mixture will be very stiff and thick at this stage.
Place the egg whites into the bowl of a stand mixer and turn on medium-high until soft peaks form (this will take 2-4 minutes); then slowly add in the remaining 2 tablespoons of sugar and continue beating 1 more minute.
Stir in a large spoonful of the egg white mixture into the bowl with the walnut batter and fold in. Then add remaining egg whites to cake batter and continue stirring until completely mixed. Add in the ½ cup of chopped walnuts and mix well.
Prepare a 9-inch springform pan by spraying it with quality oil and then lining the bottom with a circle of parchment paper. Lightly spray the top of the parchment as well. Spoon the batter into the prepared cake pan and bake in preheated oven for 28-32 minutes until a toothpick inserted into the middle comes out clean.
Once the cake is done, cool in the pan 10 minutes, then remove from the pan and transfer to a cooling rack for 10 minutes. When ready to glaze, place cake on a rimmed cake plate and make the glaze.
To make the glaze: Combine the powdered sugar and the cardamom in a small bowl. Then pour in the orange juice and the vanilla and whisk. Drizzle the glaze over the cake and serve.