California Miso, Avocado, and Lima Bean Salad

(recipe from 101cookbooks.com)

For the dressing:
1 Tbsp. miso paste
1 Tbsp. brown rice vinegar
1 Tbsp. soy sauce
juice of 1/2 a lime
4 Tbsp. dairy-free yogurt
sea salt

5 oz. broccoli, stems chopped, florets broken into little heads
2 Tbsp. pumpkin seeds
2 Tbsp. sesame seeds
2 handfuls of seasonal salad leaves, washed and dried
1 ripe avocado, pitted and halved
One 15-oz. can lima beans (or any white bean), drained [these can be pan-fried and chopped a bit]

First make the dressing.  Mix all dressing ingredients together in a bowl, adding a little salt if needed, depending on how salty your miso is.  Alternately, if the dressing is too salty, add more yogurt.

Next, blanch the broccoi in boiling, salted, water for a minute or so, until it has lost its rawness and is a lovely bright green.  Drain and let cool.

Toast the pumpkin and sesame seeds in a pan until lightly golden, then spread on a plate to cool.

Pile the leaves into a serving bowl, then chop the avocado into chunks, and add them to the bowl along with the beans.  Once the broccoli and seeds are cool, add them too.  Pour over the dressing and toss well. 

(Can be served with steamed bown rice or soba noodles for a more substantial dinner.)

Green Salsa

(recipe from Eating Well magazine)

8 oz. tomatillos
2 cloves garlic, unpeeled
1 jalapeno pepper
1/4 cup sliced white onion
1/2 ripe avocado
3 Tbsp. chopped fresh cilantro
1/4 tsp. salt
Freshly ground pepper to taste

Bring a pot of water to a boil.  Remove husks from tomatillos and rinse well.  Cook the tomatillos in the boiling water until soft, 5 to 8 minutes.  Drain and set aside.

Toast garlic cloves, jalapeno, and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

When cool enough to handle, peel the garlic.  Remove the jalapeno stem and remove seeds if desired.  Combine the tomatillos, garlic, jalapeno, onion, and avocado in a bender or food processor.  Process until smooth.  Stir in the cilantro, salt, and pepper.

(Creamy and tangy sauce for tacos or whatever!)

A Good Winter Salad

(recipe from 101 Cookbooks)

1 delicata squash, seeded and sliced into thin crescents
6-8 heads little gem lettuces, leaves separated
2 endives, shredded
2 medium cloves garlic
1/8+ tsp. fine grain sea salt
5 Tbsp. melted butter (I used coconut oil)
big squeeze of lemon juice
1/2 cup toasted pepitas
2 ripe avocados, slivered

Heat the oven to 375F.  Toss the squash crescents with a splash of olive oil, and roast until deeply golden.  Remove from oven and set aside.

Crush the garlic with the salt into a paste with a mortar and pestle.  Work the melted butter into the garlic paste, and finish with a generous squeeze of fresh lemon juice.  Taste and add more salt if needed.

When you're ready to serve the salad, arrange the little gems and endives in a large bowl.  Drizzle with half of the butter and give a good toss.  Add the pepitas, avocados, and squash, and some dressing, and give another gentle toss.  Taste, and add more salt, and more dressing if needed.

South of the Border Guacamole

(recipe from Whole Foods Market)

4 avocadoes, seeded & peeled
1/2 cup chopped white onion
1/4 cup chopped cilantro
1 tsp. salt
4 (or to taste) serrano chilies, chopped
2 Tbsp. fresh lime juice
3/4 cup diced tomatoes, seeded & well drained

In a food processor, combine onion, chilies, cilantro and salt; reserve.  Coarsely mash (do not puree) avocadoes.  Fold in reserved onion mixture, then tomato.  Serve with tortilla chips.

Creamy Orange-Avocado Dressing

(recipe from Whole Foods Market)

3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 tsp. salt
1/8 tsp. ground black pepper

Puree all ingredients in a blender.

(This makes a nice dip for veggies, too!  Tasted great with carrots!  Is thick, clings well.)

Salsa Con Otra Cosas

(recipe from Whole Foods Market)

3 tomatoes, coarsely chopped
1 jalapeno pepper, chopped finely
1/2 large onion, chopped
1/4 cup chopped or sliced black olives
1/8 cup vinegar
3 small cloves garlic, minced
1/2 bunch cilantro, chopped
1/4 tsp. salt, or to taste
2 Tbsp. olive oil
1 ripe avocado, chopped

Mix all ingredients at least one hour prior to serving.

(I brought this to a party and everyone asked for the recipe.  Quite tasty!)

Kale, Carrot, and Avocado Salad

(recipe from Whole Foods Market)

1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 Tbsp. lemon or lime juice
2 Tbsp. sesame seeds, toasted
1/2 tsp. soy sauce

Toss all ingredients together in a large bowl.  Use your hands or the back of a large spoon to thoroughly mash the avocado into the kale.  Set aside at room temperature for 30 minutes before serving to allow kale to soften.

(The kale really softens up and wilts down and mixes with the avocado and other ingredients.  Very nice, light salad.)

Winter Fruit Salsa

(recipe from Food 52)

1/4 cup freshly squeezed lime juice (2 large limes)
1/8 tsp. salt
3 Tbsp. minced shallot (2 medium-large cloves)
2 persimmons, peeled and diced
1 1/3 cup pomegranate arils (1 large pomegranate)
1 large Hass avocado, flesh diced
1 serrano chile, seeds and veins removed, flesh minced
2 Tbsp. chiffonade mint
2 tsp. minced sage
1/8 tsp. cinnamon

Combine lime juice, salt, and minced shallot in a medium non-reactive bowl while prepping the rest of the ingredients.

Dice the persimmon and avocado so the pieces are about the same size as a pomegranate aril.  As ingredients are prepped, add them to the bowl, gently tossing to incorporate.  When everything has been added, toss to blend.

Allow flavors to meld 20 to 60 minutes before serving.  This holds up for several hours, so is best made the same day.  It tastes fine later, but the avocado gets a little ugly.

(I made this to use up a persimmon, but was delighted with it!  Such an unusual salsa.  Very tasty, a surprising combination of flavors.  I actually just tossed some with greens and ate as a salad, but will try it next time with chips or crackers.  Would be good to bring to a party - unique!)

Tomatillo Avocado Salsa

(recipe from ReadyMade magazine)

5 medium tomatillos, husked, rinsed, and chopped

4 jalapeno or serrano chiles, coarsely chopped, with seeds

1 large garlic clove, peeled

2 Tbsp. chopped white onion

1/2 cup coarsely chopped cilantro

1 tsp. fine salt

1 ripe avocado, halved and pitted

Put the tomatillos into a blender, then add the remaining ingredients except for the avocado.  Blend until smooth, stopping to prod with a wooden spoon if the mixture doesn't liquidize.  Add the avocado and blend again.  Season to taste with salt and blend again.

(This is the first time I've ever worked with tomatillos!  A neat salsa-quacamole hybrid.  I seeded all but one of my peppers, as I didn't want too much spice.  I also added a second avocado, which made it more quacamole-like.  Tangy and good!)

Mango and Avocado Salad with Black Beans and Lime Vinaigrette

(recipe from Whole Foods Market)

2 firm-ripe avocados, halved, peeled, and cut into 1/2-inch cubes
3 Tbsp. lime juice, divided
1 firm-ripe mango, peeled and cut into 1/2-inch cubes
1 jalapeno, seeded and minced
Salt and pepper
1 Tsp. grated lime zest
1/4 tsp. sugar (I used honey)
2 Tbsp. chopped cilantro, more for garnish
4 Tbsp. olive oil (I used 2 Tbsp.)
1 (15 oz.) can black beans, drained and rinsed

Gently toss avocado with a Tbsp. of lime juice in a medium bowl; add mango, jalapeno, and salt and toss to combine.

To make the lime vinaigrette, whisk together the remaining lime juice, zest, sugar, and cilantro in a small bowl.  Whisk in the oil until thoroughly combined.  Season to taste with salt and pepper.  Toss the black beans with the vinaigrette.

To assemble the salad, spoon the black bean mixture onto the middle of a small platter.  Arrange the chopped mango and avocado around the black beans.  Garnish with chopped cilantro and serve immediately.

(I just mixed everything together, and it was a fresh and vibrant and delicious salad.  It kept in the refrigerator for a few days, too.)

Big Comfy Sweet Potatoes

(recipe from mynewroots.org)

4 medium-large sweet potatoes
1 1/2 cups black beans (1 can)
1 ripe avocado
Red Blanket Sauce (recipe follows)

Optional toppings:
cilantro
green onion
sprouts
lime wedges
crumbled goat's cheese
crushed chili flakes

Preheat oven to 400F.  Prick sweet potatoes a few times with a fork.  Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato.  You will know it's done when a knife can easily pierce the skin and the center is soft.

Remove sweet potatoes from the oven and slice each one down the center, almost through to the bottom.  Open up to reveal its orange flesh.

Stuff the sweet potato with black beans and top it with avocado and any other herbs, sprouts, or veggies you like.  Pour Red Blanket Sauce over the top. Serve and enjoy.


Red Blanket Sauce

knob of coconut oil or ghee (I used olive oil)
1 medium onion, chopped
3 cloves garlic, chopped
1 can whole, organic tomatoes
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/4 tsp. ground chipotle (I used 1/2 a small can of chipotle peppers in adobo sauce)
pinch of cayenne, if desired
1 - 3 dates
2 Tbsp. raw cacao powder
1 Tbsp. nut butter or tahini
4 Tbsp. water, divided
1 1/2 Tbsp. lime juice

In a medium saucepan over medium heat, melt oil and add all spices.  Cook, stirring frequently, until fragrant, about a minute.  Add onions, a couple pinches of salt, and cook until softened, about 5 minutes.  Add garlic and cook another couple minutes.  If the pot gets dry at any point, add a little of the tomato juice from the can.

Pour canned tomatoes into the pot and cook for 5 minutes.  Season to taste.

Carefully transfer the tomato mixture to a blender.  Add pitted dates, cacao powder, nut butter, lime juice, and a couple tablespoons of the water.  Blend on high, adding water to thin as needed, until desired consistency is reached.  Season to taste.

Serve.  Store leftovers in the fridge for up to one week.

(Delicious!  The sauce is amazing!  I added some sauteed kale to mine.  Just delightful.)

Guacamole

(recipe from Real Simple magazine)

2 ripe avocados
3 scallions, finely chopped
1 jalapeno, minced but not seeded
1 tomato, coarsely chopped
Juice of 1 1/2 limes
1/2 tsp. salt

Scoop the avocado pulp into a medium bowl.  Add the other ingredients and mash with a fork until combined but still chunky.  Spoon into a serving dish.

(Tangy!  Maybe too tangy...  Perhaps the juice of one lime is sufficient, or even half a lime.  Taste as you go.  I mean, it's guacamole - hard to go wrong.  But this particular recipe is quite lovely.)

Creamy Broccoli Soup

(recipe from Martha Stewart Living)

1 Tbsp. coconut or olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1/4 tsp. red pepper flakes

4 cups vegetable broth

1 head broccoli, trimmed and chopped (6 cups)

3 cups baby spinach

1 avocado, chopped, plus more for garnish

salt & pepper

Heat oil in a medium pot over medium heat.  Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes.  Add broth and bring to a boil.  Add broccoli and cook, covered, until bright green and tender, about 2 minutes.  Season with salt and pepper.  Remove from heat, stir in spinach, and let cool slightly.

Transfer soup to a blender and puree with avocado.  Adjust seasoning.  Garnish with avocado and a drizzle of olive oil.

(So, since February 1, I've been following a strict cleansing diet.  No dairy, no grains, no legumes, no alcohol, no sugar, no junk food.  The only meat I eat is fish, occasional eggs.  Mostly fruit, vegetables, and nuts.  The recipes here have been reflecting this.  Really the only cooked food I've been eating are these simple blended soups that I bring to work for lunch.  Breakfast is typically fruit and nuts, dinner a salad.  My go-to salad of late has been a mixture of kale, radicchio, spinach, spring mix with chopped walnuts, shallot, pomegranate seeds, a tsp. of oil, several tsps. of balsamic.  So good!  I feel great.  It took about 10 days, then I woke up and felt amazing.  So this is only supposed to be for 30 days, but we'll see...  It's hard to imagine wanting to go back to not feeling this great.  This recipe blog may just become a whole lot of salads and soups!

Anyway, this soup is EASY and just tastes like veggies.  Broccoli and spinach are so good for you!)