This recipe was comes from a recipe in “Living Without” August/September 2008. I have changed very little from the original because it is delicious! Hope you enjoy!
- 3 lbs. Very Ripe Tomatoes, cored and rough cut
- 1 Cucumber, peeled, seeded, rough cut
- 1 Red Bell Pepper, cored, seeded, rough cut
- 1 Jalepeno Pepper, seeded, chopped
- 2 Medium Stalks Celery, rough cut
- 1 Bunch Green Onions, sliced
- 1/2 cup Fresh Cilantro, chopped
- 1/2 cup Fresh Basil, chopped
- 2 cups Fresh Tomato Puree
- 1 cup Fresh Pineapple, chopped
- 1 Ripe Mango, chopped
- 1 Ripe Avocado, chopped
Place chopped vegetables, fruit and herbs in a stock pot. Pour in the tomato puree.
Using an immersion blender, pulse all ingredients. Gazpacho should be slightly chunky, not pureed. Taste and adjust seasoning if necessary.
Pour into a serving bowl/container, cover and refrigerate until well chilled, about 2-3 hours. This allows the flavors to get to know each other better. Serve cold.
Serves 8-10 people.
Note: also delicious with black beans and fresh sweet corn added.
- 1 1/2 cups Fresh Corn (about 3 ears)
- 1 Tbs. Butter
- 1/2 cup Finely Shredded Fresh Basil
In a skillet, heat butter over medium until foam subsides. Add corn and saute for about 4 minutes, until corn begins to brown. Remove from heat and add basil. Add Sea Salt & Pepper to taste.
- 1 lb. Pasta, cooked (I prefer spirals)
- 1 cup Kalamata Olives
- 1 pint Cherry or Grape Tomatoes
- 1 Yellow Bell Pepper, sliced thin
- Handful of Baby Spinach
- 1 can Artichoke Hearts, quartered
- Shiitake Mushrooms, sliced
Toss everything together in a bowl.
Pasta Salad Dressing
- 1 cup Olive Oil
- 1/4 cup Honey or 1/8 cup Agave
- 1/3 cup Red Wine Vinegar
- 2 tsp. Celery Seed or Poppy Seed
- 5 tsp. Dijon Mustard
- Sea Salt & Pepper to taste
- 1 Tbs. Fresh Tarragon Leaves, chopped
Put all ingredients into a jar and shake. Pour over pasta salad and enjoy!
- 2 Medium-sized Zucchini
- Olive oil
- 1 Medium Onion, Chopped
- 2 Cloves Garlic, chopped (more or less depending on taste)
- 2 Carrots, shaved into long strips w/ vegetable shaver or grater
- 1 cup Shiitake Mushrooms
- 1 Ear of Corn, slice corn off cob
- Fresh, or dried, Herb mixture (parsley, basil, marjoram, rosemary, celery seed, red chile)
- 1 tsp. Grated Lemon Peel
- 1 pint Cherry Tomatoes
- Sea Salt and Pepper
- Feta or Fresh Grated Parmesan Cheese (optional)
With a grater or mandolin, grate the outer part of the zucchini into long strips. Save the seed section for another use. Bring water to a boil in a pot and blanch the zucchini for 30 seconds. Drain and place in a bowl. Drizzle with olive oil.
Cut cherry tomatoes in half, lay them out on a baking sheet, drizzle with olive oil & a sprinkle of sea salt. Roast in the oven for about 15 minutes. (may vary depending on oven, so keep an eye on them)
In a pan, heat olive oil over medium. Add onion, garlic, mushrooms, and carrots. Saute for 6-7 minutes, until veggies begin to soften. Add corn. Season with herbs, sea salt & pepper. Saute for 3 minutes longer.
Pour over zucchini and toss together. Place roasted tomatoes on top. Finish off with a sprinkle of cheese.
Serves 4 as a meal, 6-8 as a side dish.
- Arugala (or other greens of your choice, just make them fresh)
- 2 Fresh Peaches, sliced
- 1/2 Pint of Fresh Blueberries
- Jicama, matchstick sliced
- 1-2 Scallions, green part only, sliced
- Crumbled Feta or a nice Goat Cheese
Toss all of these ingredients together in a bowl.
Vinaigrette
- Handful of Raspberries
- Honey or Agave
- Pinch of salt & Pepper
- Olive Oil, or other favorite
- Balsamic Vinegar, White Wine Vinegar also works well
- Dash of Dijon Mustard
- Fresh Lime Juice
Blend all of these ingredients together and pour over the salad. Experiment with flavors and fruit, and enjoy!
This is a fun way to eat your greens! My kids gobble them up every time I make them!
- 1 bunch Kale
- 1 Tbs. Olive Oil
- 2 tsp. Ume Plum Vinegar, or sea salt
Preheat oven to 425 degrees.
Tear Kale away from the stem, then tear kale into smaller pieces. If you prefer, you can cut into strips or smaller pieces with a sharp knife. Toss kale pieces with the oil to coat. Toss with the vinegar.
Spread in a single layer on a baking sheet. Place in oven for about 8-10 minutes, tossing halfway through. Time may vary depending on the oven…may need a little more time, may need a little less.
Enjoy!
2 ½ cups all-purpose flour, or try whole-wheat
¼ cup honey
4 tsp. baking powder
pinch of salt
½ cup butter, cold or organic shortening
2 eggs, substitute if you like
2 tsp. fresh lemon juice
½ tsp. real vanilla
½ cup milk, non-dairy work as well
¾ cup fresh cherries, chopped roughly
2 rounded Tbs. mini-chocolate chips
Preheat oven to 375 degrees.
Combine flour, salt, baking powder in mixing bowl. Cut in butter or shortening, until it resembles coarse crumbs.
In another bowl, combine honey, eggs, vanilla & milk. Combine and add to dry mixture. Use a fork to blend.
Fold in cherries and chocolate chips. On a floured surface, form dough into a rounded shape, about 1 inch thick. Score into 8 wedges with a sharp knife. Using a spatula, place wedge onto a parchment lined baking sheet. Bake 30 minutes.
Makes 8 scones.
1 small onion, chopped
2-3 cloves garlic, minced
1 Tbs. olive oil
3 cups fresh peas
2 cups stock
2 Tbs. lemon juice
1 Tbs. fresh mint, chopped
Salt & Pepper to taste
½ cup heavy cream or silken tofu (optional)
In a heavy saucepan, heat olive oil. Add onion and garlic; sauté until tender, @ 5 minutes. Add stock and bring to a boil. Add peas and simmer until tender.
Remove from heat and allow to cool for about 20 minutes.
Add lemon juice, mint, salt & pepper.
Using an immersion blender, puree soup. Add heavy cream or tofu, if using, and puree until smooth.
Cover & refrigerate at least 1 hour.
Yields: 4 servings
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