Archive for July 2012
Avocado Soup
Posted on: July 16, 2012
Avocado Soup ~ Raw and Vegan Recipe
ingredients
- 1 avocado ($1.49)
- 1 cup nut milk ($.40)
- 2/3 cup water
- 1 onion ($.25)
- 1 clove garlic ($.10)
- 1/2 red bell pepper ($.40)
- 2 tbsp pumpkin seeds (pepitas) ($.30)
- 1 tsp olive oil ($.10)
- salt and pepper to taste
Avocado soups are among my favorite raw soups, and the options are pretty much endless.
For this soup, which makes two large servings, place a peeled avocado, nut milk, water, half the onion, and the clove of garlic in a blender. Puree until very smooth.
Add the chopped onion and pepper, and sprinkle with pepitas. Salt and pepper to taste, and add an optional drizzle of olive oil.
Fava Bean Timbale with Tarragon and Vanilla Bean
This post is also available in: French
Correct me if I’m wrong, but it seems that the shorter the season of a certain food, the more magical it appears. It’s true for figs, cherries, summer tomatoes, and most other jewels of the earth, really. It’s certainly the case with fava beans, those brilliantly green peas of the giants.
Seeing them in stores here in Florida is such a rare occasion, that when I recently ran across favas, I wanted to come up with a fun and bright salad to properly celebrate them.
I’ve heard about the surprising combination of vanilla bean and balsamic before, and finally decided to try it out in the dressing for this timbale. The two make for a very interesting vinaigrette – slightly sweet and incredibly fragrant. If you are a balsamic lover, increase the amount of it in the dressing, as I tried to keep it light.
I also thought it would be fun to present the salad in the form of timbale, it definitely makes the eating experience more special.
We just got back from San Francisco – talk about falling in love all over again. Plenty of fresh fava beans at the markets there, along with the sweetest of cherries, peaches, apricots, and a myriad of the most otherworldly greens. We’ll have a Travel Notes post up next week. Meanwhile, enjoy the favas.
Fava Bean Timbale
(serves 4-6)
1 cup fresh fava beans – shelled and peeled
1 cup fresh corn kernels
2-3 tablespoons chopped fresh tarragon (optional)
2 medium cucumbers – peeled, seeded and cubed
1 cup purple cabbage – finely shredded
lime
8-10 radishes – cubed
handful cilantro leaves
3 tablespoons chives – finely chopped
2 tablespoons sesame seeds – unhulled and optionally toasted
zest of 1 orange – optional
sea salt and freshly ground black pepper
I used raw fava beans in this recipe, but you can also blanch the shelled beans in boiling water for a minute before peeling them. Corn can also be boiled, as opposed to raw, for 4 minutes and then rinsed under cold water before cutting kernels off the corn ear. Chop fava beans into 2-3 pieces each. Mix them with corn kernels, tarragon, and a generous pinch of coarse sea salt, leave to soften.
Place the cucumbers in a colander, sprinkle with salt and leave to release juices. Mix cabbage with a pinch of salt and a squeeze of lime juice, massage for a couple minutes with your hands and set aside.
Vanilla Balsamic Vinaigrette
4 tablespoons olive oil
1/2 tablespoon each balsamic and apple cider vinegar
seeds of 1 vanilla bean
1 tablespoon freshly squeezed orange juice
1/2 tablespoon freshly squeezed lime juice
drop of sesame oil (optional)
sea salt and pepper
Whisk all the ingredients together in a small bowl.
Assembly
In a bowl, combine all the vegetables with the cubed radishes and the rest of the timbale ingredients. Pour in about one third of the vinaigrette, mix to incorporate. If making a timbale, place the ring mold of the size you like (I used 2 1/4-inch in height and 3 3/4 in diameter) on a plate and pack the salad inside the mold. Place a jar filled with liquid on top and let it stand for 10-15 minutes. Carefully remove the mold and repeat the process to make more timbale. Drizzle with remaining dressing, garnish with chives and sesame seeds. Serve with microgreens or any fresh salad greens.
Optionally, you can also serve timbale as a salad, without molding it. In this case, simply slice the cucumbers and radishes and leave fava beans whole. The rest of the recipe stays the same. Serve in a purple cabbage leaf for a nice presentation if you like.
mojito smoothie
Posted on: July 16, 2012
Summer is here! I’ve officially crossed the pond from freezing cold northern Europe to tropical southern Canada! I am pretty happy to feel the sun shining and the heat in full force. Finally.
As I was looking at my calendar the other day, I realized that my summer holiday doesn’t really include much “holiday”. So in the name of finding a balance I have created My New Roots Summer Lights: a way for me to share fantastic, healthy recipes, without the lengthy article. I am excited about this new, lighter take, and hopefully I’ll be able to share even more simple summer meals with you. This feature will run for the next couple months, and the regular columns will resume in the fall. I hope this makes your summer brighter too – I know you’d rather be sitting on the dock than behind your computer anyway.
I’m kicking Summer Lights off with my new favorite smoothie that combines fruits, veggies, and superfoods, all while tasting like a sinful summer cocktail – The Mojito Smoothie! Zesty lime, refreshing mint, and sweetness from fruit instead of sugar makes this drink a tall glass of delish. The Mojito Smoothie of course makes an amazing breakfast, but I prefer it for lunch or even a light dinner. If you like your green smoothies fruit-free, omit the banana and dates and use stevia powder instead. You can also add spinach, kale, chard or other dark leafy green of your choice.
The Mojito Smoothie
Serves 2 as a snack, 1 as a meal
Ingredients:
1 ½ cups nut milk or coconut water
3 Tbsp. hulled hemp seeds
½-1 tsp. spirulina (whatever you can handle)
4 Tbsp. freshly squeezed lime juice
1 avocado
1 frozen banana
2 dates, pitted
handful fresh mint leaves (20-25 leaves)
Directions:
1. Place all ingredients in a blender. Blend on high until smooth. Taste and adjust flavours to your liking.
I hope you all are enjoying a fabulous summer so far. I am looking forward to lots of deliciousness this season and sharing it all with you.
Summer lights,
Sarah B
Chocolate and Blonde Macaroons
Posted on: July 16, 2012
Chocolate and Blonde Macaroons ~ Raw Vegan Recipe
ingredients
- 1 cup almonds ($2.00)
- 1 cups brazil nuts ($2.32)
- 20 dates ($8.00)
- 1 cup finely shredded coconut ($1.20)
- 2 tbsp cocoa or cacao powder ($.30)
- 1 tsp vanilla ($.20)
I have yet to come up with or run across a raw food recipe that’s not fast and easy. These are no exception.
In a food processor with an S blade, process all ingredients, except the cocoa powder, until finely chopped and it all starts to clump together. This takes a minute or two.
Using a plastic rounded tablespoon or melon scooper, scoop out and press to make a half sphere. Use half the mixture to make regular coconut macaroons. Add the cocoa or cacao powder to the remaining mixture and process until well incorporated and then shape with the tablespoon or scooper.
Hempseeds are a natural superfood, with more protein than any other source. Hempseed’s amino acid profile is close to “complete” when compared to more common sources of proteins such as meat, milk, eggs and soy. The proportions of linoleic acid and alpha-linolenic acid in one tablespoon (15 ml) per day of hemp oil easily provides human daily requirements for EFAs. Hemp seed contains a large dietary supplement of omega-3, higher even than walnuts which contain 6.3% of n-3. Hemp oil has anti-inflammatory properties. Restore hemp!
Vegan Almond Butter Apricot Bites
Posted on: July 15, 2012
Healthy Snack Recipe: Vegan Almond Butter Apricot Bites
Updated Jun 4 2012 – 12:20pm · Posted Jun 4 2012 – 1:15am by Jenny Sugar ·
Who wants to turn on the oven in this heat? If you’re craving a sweet, cookie-like snack that’s high in protein and flavor but don’t want the hassle (and temperature) of an oven, then whip up these quick and easy almond butter apricot bites. And just like these peanut butter balls, there’s no baking required. All you need is a handful of ingredients and a food processor, and you’re set.
This vegan treat is perfect for snacking before a workout but is sweet enough to satisfy your dessert cravings.
Keep reading to find out how to make this simple recipe and to find out the calories in one bite.
original recipeIngredients
1 cup raw almonds
1 cup raisins
1/2 teaspoon cinnamon
10 dried apricots, chopped
1/2 cup unsweetened shredded coconut
Directions
- Place the almonds, raisins, and cinnamon in a food processor. Turn on until mixed thoroughly into a smooth, thick almond butter paste, about three minutes or so. Turn off the food processor.
- Add the chopped apricots and pulse for 30 seconds, and then add the coconut and pulse for another 10 seconds.
- Remove the dough and place it on a cutting board or counter that’s covered in a piece of plastic wrap. Pull up the plastic on either side and begin to press it together to form one large square, keeping the layer of plastic between your hands and the dough to prevent sticking.
- Wrap up the square and place it in the freezer for 20 to 30 minutes. This will make it easier to cut.
- Using a sharp knife, cut the square into 25 smaller squares.
- Store the bites in an airtight container in the fridge.
Makes 25 bites.
Watermelon Salad with Jalapeño and Lime
Serves 4
30 minutes or fewer
- 3 Tbs. lime juice
- 2 Tbs. olive or avocado oil
- ⅛ tsp. lime zest
- 2 cups seedless watermelon, cut into ½-inch cubes
- 1 jalapeño pepper, seeded and sliced
- ¼ cup basil or Thai basil, cut into thin strips
- 1 tsp. black sesame seeds
- ½ tsp. sea salt
1. Whisk together lime juice, oil and lime zest. Set aside.
2. Place watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve.
3. Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve.
Spicy Pineapple and Cucumber Agua Fresca
Serves 4
30 minutes or fewer
- 1 small English cucumber
- ½ Serrano chile, seeds and veins removed
- 2 ½ cups pineapple juice
- 7 Tbs. light agave nectar
- 3 Tbs. lime juice
- ¼ tsp. cayenne pepper
- 1 cup vodka or tequila (8 oz.)
- Frozen pineapple cubes, optional
1. Purée cucumber and chile in blender until smooth. Pour mixture through fine strainer, pressing down on solids to extract all liquid. (You should have about 1 cup cucumber juice.)
2. Pour cucumber juice into large pitcher, and stir in pineapple juice, agave nectar, lime juice, and cayenne pepper.
3. To serve: Pour 2 oz. vodka over ice or frozen pineapple cubes, if using, in tall glass. Top with 1 cup pineapple mixture.
Pomegranate Margarita
Serves 1
30 minutes or fewer
- 1 oz. tequila
- 1 oz. Triple Sec
- 1 oz. fresh lime juice
- 2 to 3 oz. pomegranate juice
- Margarita or coarse salt
- In cocktail shaker, combine tequila, Triple Sec, lime juice and pomegranate juice. Add ice, and shake well. Pour over ice, and serve in glasses rimmed with margarita salt.
Ginger-Lime Fizz with Blueberries
Serves 10 (Makes 2 1/2 cups syrup)
- 1 cup thinly sliced fresh ginger
- 1 cup sugar
- 1 ⅓ cups lime juice
- 2 cups fresh blueberries
- 1 ¼ cups vodka (10 oz.)
- 1 ¼ cups club soda (10 oz.)
1. Bring ginger, sugar, and 11/2 cups water to a boil in medium saucepan. Reduce heat to low, and simmer 10 minutes. Remove from heat, and cool. Pour mixture through fine strainer, pushing down on solids to extract all syrup. Stir in lime juice and blueberries.
2. To serve: Pour 1/4 cup blueberry syrup into tall, ice-filled glass, and add 2 Tbs. vodka. Top with 2 Tbs. club soda.
Minted Lemonade Punch
Serves 6
- 1 cup sugar
- ¼ cup firmly packed mint sprig
- Zest of 1 lemon
- 1 ¼ cups lemon juice
- 2 cups chopped strawberries
- ½ cup halved green grapes
- ½ cup thin half-moon cucumber slices
- 1 ¼ cups Pimm’s liqueur (10 oz.)
- ¾ cup sparkling water
1. Place sugar, mint, lemon zest, and 1 cup water in medium saucepan, and bring to a boil over high heat. Reduce heat to low, and simmer 5 minutes, stirring until sugar dissolves. Cool, then strain. Stir in lemon juice.
2. Pour lemon syrup into large pitcher. Stir in strawberries, grapes, cucumber, and Pimm’s liqueur.
3. To serve, divide mixture among 6 ice-filled glasses, and top each with 2 Tbs. sparkling water.
Frozen Gin Lemonade
Serves 8
30 minutes or fewer
- 1 lemon, thinly sliced
- 1 ½ cups sugar
- 1 cup fresh lemon juice
- 1 ½ cups gin
- 8 cups cracked ice cubes
- Lemon slices and mint sprigs for garnish
- Put lemon slices and sugar in nonreactive bowl. Mash together with back of wooden spoon 20 to 30 times. Stir in 1 cup water and lemon juice, and let stand 10 minutes, stirring occasionally to dissolve sugar. Strain.
- Blend half of strained juice mixture, 3/4 cup gin and 4 cups cracked ice in blender until smooth. Pour into 4 chilled glasses. Repeat with remaining ingredients. Garnish each glass with a lemon slice and mint sprig, and serve immediately.
source: Vegetarian Times Magazine
20 Ways to Grill Fruits & Veggies
Posted on: July 15, 2012
20 Ways to Grill Fruits & Veggies
Want fresh inspiration for your next grilling adventure?
BY Victoria Abbott Riccardi
No need to be a grill guru to take your cookout skills beyond veggie burgers. Here you’ll find 20 great recipes for flame-kissed dishes that’ll tempt your taste buds without taxing your culinary capabilities.
1. Romaine & Parmesan
Grilled Caesar Salad Tartines
2. Tomatoes & Fresh Mozzarella
Grilled Insalata Caprese
3. Watermelon & Watercress
Grilled Watermelon Fillets with Watercress and Mint
4. Corn & Roasted Peanuts
Thai-Style Grilled Corn with Roasted Peanuts
5. Portobellos & Arugula
Blue Cheese-Topped Mushroom Steaks over Arugula
6. Plums & Ginger
Grilled Plum Sundaes
7. Scallions & Sesame
Grilled Scallion Wraps
8. Peaches & Angel Food Cake
Amaretto Peaches over Grilled Angel Food Cake with Honey Cream
9. Eggplant & Olives
Turkish Eggplant Kebobs with Garlic-Yogurt Sauce
MORE FRESH FIXES
10. Zucchini with Parmesan and Pine Nuts
Halve 4 small zucchini; coat with cooking spray, and grill 15 minutes. Top with 1 1/2 oz. shaved Parmesan cheese, 1/4 cup chopped fresh mint, and 2 Tbs. toasted pine nuts.
11. Mixed Berry Compote
Combine 3 cups fresh berries with 2 tsp. light brown sugar, 1 tsp. lemon juice, and 1/2 tsp. cinnamon. Cut 2 10-inch lengths heavy-duty foil, and spoon 1 1/2 cups berry mixture onto center of each foil sheet. Fold edges together to seal packets, and grill packets 5 minutes.
12. Sizzled Red Pepper Salad
Cut 2 red bell peppers into 8 wedges each, and thread onto skewers. Coat with cooking spray, and grill 12 minutes. Transfer to bowl, and toss with 1 cup cooked chickpeas, 1/2 cup chopped fresh fennel, 1 Tbs. olive oil, and 2 tsp. lemon juice.
13. Grilled String Beans
Thread string beans onto skewers (don’t crowd them too tightly). Brush with garlic oil; grill 4 minutes on each side.
14. BBQ Broccoli
Toss 4 cups broccoli florets with 2 Tbs. garlic oil in bowl. Grill 6 minutes using a grid-style grill topper. Transfer broccoli to bowl, toss with 3 Tbs. prepared BBQ sauce, then grill 2 minutes more.
15. Baby Artichokes with Herbs
Halve 6 baby artichokes, and brush with olive oil. Grill cut-side-down 6 minutes. Turn, and sprinkle with 1 Tbs. each minced garlic, rosemary, and thyme. Grill 4 minutes more.
16. Sesame Sweet Potatoes
Cut 3 large sweet potatoes into 1/4-inch-thick slices; brush with 2 Tbs. toasted sesame oil. Grill 15 to 20 minutes, or until tender and browned.
17. Tequila-Lime Pineapple
Whisk together 3 Tbs. tequila, 1 1/2 Tbs. agave nectar, 1 Tbs. lime juice, and 1/8 tsp. cayenne pepper in bowl. Add 4 fresh pineapple rings, and marinate 2 hours. Grill 7 minutes on each side. Serve with reserved marinade.
18. Nectarine Halves with Goat Cheese and Pistachios
Grill 4 pitted nectarine halves 5 minutes on each side. Top with 1 tsp. soft goat cheese, 1 Tbs. honey, and 2 tsp. toasted chopped pistachios.
19. Lemon-Basil Butternut Slices
Cut peeled butternut squash into 1/4-inch-thick slices; coat with cooking spray. Grill 20 minutes. Sprinkle with 2 Tbs. olive oil, 1 Tbs. lemon juice, 8 basil leaves, and 3 Tbs. raisins.
20. Grilled Bananas with Dulce de Leche
Halve 4 firm bananas lengthwise, with skin on. Brush cut sides with 1/2 tsp. lemon juice. Grill 5 minutes each side. Top 2 banana halves with 1/2 cup vanilla frozen yogurt and 1 Tbs. prepared dulce de leche.
source: Vegetarian Times Magazine
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