By Linda on Apr 1, 2011 in Recipes | comments(0)
Linda’s comment: This is AWESOME SOUP….I of course use everything organic that I can find. I love Broccoli and Avocado….this is also a healthy soup….
Full Recipe: The Garden of Eating: A Produce-Dominated Diet & Cookbook
Excerpt:
Prep: 30 minutes/ Cooking: 30 minutes/ Yield: 6 servings
Avocado adds a rich taste and creamy texture to green vegetable soups without milk or cream. I got the idea for this from the California Avocado Commission. I replaced zucchini in their recipe with broccoli, increased the volume of vegetables, and changed the seasonings. This soup goes well with fish, poultry, or meat with a bright orange, yellow, or red vegetable or fruit. Baked corn tortilla chips would make a great accompaniment.
By Linda on Nov 24, 2009 in Food | comments(0)
This is a gourmet recipe, a compliment from the Tree of Life Café. Enjoy!
Cannelloni:
1 large globe eggplant
½ C olive oil
Thyme or Italian seasoning
Himalayan or Celtic salt
Peel eggplants and slice very thin in a length-wise direction creating large sheets you will use for rolling. Salt eggplants and let sit for an hour. Press liquid out of eggplants. They will release a lot of water. Marinate eggplants overnight in olive oil and herbs.
Filling for cannelloni:
Lay fresh spinach or basil leaves over the eggplant. Use the following seed cheese recipe. Place a little cheeze over the fresh leaves on the bottom half of the marinated eggplant. Lay 4 julienne bell pepper strips red clover and sunflower sprouts on the top of the cheeze sticking out of the ends. Roll and serve or dehydrate for a few hours and serve.
Brazil Nut, Olive and Herb Cheeze:
2 C sunflower
2 C brazil
½ C olive oil
½ C lemon juice
1 T black pepper
¼ t hing
½ C oregano, fresh or dill fresh
¼ C thyme, dry or Italian seasoning
1 t Himalayan salt
2 C olives, kalamatta
Process nuts and seeds to a butter or as much as possible. Add olive oil, lemon, blessed water, hing, black pepper, salt and dried herbs. Process to a creamy consistency. Put into a bowl and mix in olives and herbs by hand.
Recipe, photo and plating by Timothy Casey
