Boyfriend has a new hobby: salsa making! He has been fine-tuning this recipe for a couple of months now, so we've been eating a lot of salsa!
He's ready for me to share the following version with you, along with the disclaimer that there's no way that you can make it exactly the same way twice, considering the variation of heat and flavor in pasilla and habanero peppers. So consider this a starting point from which to do your own tweaking!
food processor, non-stick frying pan (preferably cast iron)
2-4 tomatoes, depending on size (we used two rather large tomatoes), roughly chopped
1 onion, roughly chopped (yellow or red, depending on your taste)
1/2 cup fresh cilantro, roughly chopped (leaves and stems)
1 tbs lime juice
2 jalapenos, seeds and stem removed, roughly chopped
1/2 pasilla pepper, seeds and stem removed, roughly chopped
6 cloves garlic, peeled and roughly chopped
cayenne pepper to taste
salt and pepper to taste
sesame oil, for sauteeing
Heat oil in a non-stick frying pan to until medium-hot. Add 1/2 onion, 1/2 garlic, and chopped peppers. Lightly saute until soft, but not browned. Remove from pan and set aside to cool.
Put all other ingredients in food processor, pulse until consistency you like.
Add cooked ingredients and pulse thoroughly mixed, and consistency you like.
Salt and pepper to taste. Tweak cayenne pepper if needed. Make sure to taste test - if too spicy, you may need to add more tomatoes.
I've made (and eaten!) a lot of hummus, but this is the best recipe I've tried so far. I recently came across this version on another favorite blogger's website. Rebecca Woolf, of Girls Gone Child just started adding her mother's (WWW, or Wendy) vegetarian recipes, in a new section on her website, aptly titled "Eat Well".
I tweaked it a little for my taste by adding the parsley, but it's true to Wendy's version otherwise.
When we came across tomatillos at the farmer's markets this fall, we thought, "well, what do we do with these?" Yummy green salsa, of course! The red onion, garlic, and serrano chiles, agave give this salsa a tangy kick!
3/4 pound tomatillos
3 serrano chiles, stemmed, seeds removed
2 cloves, garlic, chopped
1/8 cup chopped red onion
1/2 cup cilantro
1/8 cup scallions, white and green parts
2 tsp. fresh lime juice
1 1/2 tsp. salt
1/2 tbs agave (or desired sweetner)
Serve with chopped or sliced avocado (to stay raw) or tortilla chips!
Put all ingredients in food processor, blend until desired consistency.
Since moving to mostly raw foods, I've been missing this Mediteranean treat something FIERCE, so I was thrilled to find this delicious, raw version (adapted to my tastes, of course!) on the Crazy Sexy Cancer website.
We've also shared this with some friends who gave it a serious thumbs up, so call that a win for raw foods!
1 cup soaked rinsed, soaked raw almonds (soaking water has been poured off, almonds patted dry) or raw almond pulp leftover from making nutmilk
1/4 cup to 1/3 cup water
1/4 cup raw tahini
1/2 teaspoon sea salt
juice from 1 lemon
1 tbs fresh minced parsley
1 clove garlic, chopped
1/2 tsp paprika
1/4 to 1/2 tsp ground cumin (adjust to taste)
1/4 cup cold-pressed olive oil
Whiz the almonds in the food processor until they're finely ground.
Add the water and make it a pretty smooth.
Add in the remaining ingredients (and more water if you like, hummus may thicken up).
Blend until smooth and adjust seasonings to taste.
Spoon into a serving bowl, sprinkle with paprika and chopped parsley to garnish. Serve with your favorite raw crackers and veggies. Enjoy!
I had been missing tuna salad, but not anymore! Ever since I learned there was raw, vegan, mercury and cruelty-free version of one of my favorite foods ever, I've been experimenting and tweaking to get it just the way I like it, and there's no turning back!
food processor or blender
The salad base:
1 cup sunflower seeds (soaked in filtered water for 2-4 hours)
4 stalks celery, diced
2 scallions, diced, white and green parts
2 tbs dill (fresh or dried)
For the dressing:
juice of half a lemon
1-2 garlic cloves
1/3 cup olive oil
1 cup almond pulp
1 tsp sea salt
3 tbs stone ground mustard
1/3 red bell pepper
For the wrap:
Romaine lettuce leaves
Drain the water and pat the sunflower seeds dry. Pulse them in a food processor until mostly ground, leave some chunks for texture. Mix in a bowl with the remaining salad base ingredients.
Combine dressing ingredients in the food processor or blender. Whizz until smooth and creamy.
Add dressing to the sunflower seed base.
Spoon into lettuce leaves and top with tomato slices.
Save any extra salad in the refrigerator for up to 4 days.
I had read about stuffing squash blossoms from the farmer's market, so when I came across some at the produce stand in Santa Ynez the other day, I couldn't WAIT to try it! But most recipes I came across involved frying them, so I decided to make my own recipe for baking them, and they were DELICIOUS!
Serve over greens or salad for a delicious meal, or serve alone as finger-friendly, healthy appetizers or snacks.
baking pan or sheet
12 squash blossoms, stamens removed, rinsed gently and patted dry
1/8 cup shredded parmesan, goat or feta cheese
1 tsp chopped fresh basil leaves
1 tsp chopped fresh oregano leaves
1 tbs finely chopped shallot
1 tsp finely chopped garlic
Preheat oven to 350 degrees.
Lightly oil pan or baking sheet.
Mix herbs, cheese, shallot and garlic together in a small bowl.
Scoop cheese mixture into squash blossoms (1/2 to 1 tbs each) . Arrange on pan or baking sheet. Brush with olive oil.
Bake for 12-15 minutes.
Arrange on salad or mixed greens. Serve while warm.
This extremely simple salad is a variation of a salad from the fabulous Trattoria Grappolo in Santa Ynez, CA. I remember the amazement I felt that the a few simple flavors could bring such a rich experience to my taste buds.
big salad bowl
7 oz washed arugula
1/2 cup shredded parmesan
1 1/2 tbs olive oil
1/2 tbs balsamic vinegar
1/2 tsp salt
freshly ground pepper
1 cup chopped roma or halved cherry tomatoes (optional)
Place dried or spun arugula in salad bowl. Drizzle with olive oil and vinegar. Toss to coat arugula evenly.
Use fingers to sprinkle with salt. Toss again.
Sprinkle with parmesan and tomatoes. Toss again before serving.
I've been sampling some of the recipes from the detox menu on Gwyneth Paltrow's site. This soup is light, but filling and so delicious! I'm looking forward to more refreshing recipes now that summer seems to have arrived to stay.
food processor or blender
1 tbs olive oil
1 clove garlic, thinly sliced
1/2 yellow onion, roughly chopped
1 head broccoli, cut into small florets (about 2/3 pound)
2 1/2 cups water
1/4 tsp each coarse salt and coarse ground black pepper
3/4 cup arugula
Heat the olive oil in a medium non-stick saucepan over medium heat. Add the garlic and onion and saute for just a minute or until fragrant.
Add the broccoli and cook for four minutes or until bright green.
Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.
Pour the soup into a blender or food processor and puree with the arugula until quite smooth. Be very careful not to overflow, you may have to blend in two batches.
Serve the soup with a bit of fresh lime juice squeezed on top.