Monday, April 25, 2011

Chive Cream-stuffed Endives

Serves 4

4 medium endives, roots removed and peeled apart into spears

2 cups brazil nuts, soaked overnight and rinsed
¼ cup lime juice
¼ cup chopped fresh chives
¼ cup olive oil
3 tbsp chopped dried chives
sea salt, to taste

Combine all ingredients except dried chives and salt in a food processor and blend until smooth, pushing down the sides with a spatula and adding small amounts of water as needed. Place in bowl and fold in dried chives and salt to taste.

To assemble, place a small amount of the filling inside the endive spear and garnish with red pepper, mushrooms, and/or sunflower sprouts.


Serves 4

2 cups quinoa, soaked overnight and sprouted for 1-2 days (rinsing twice per day)
2 large cucumbers, peeled and chopped
6 large tomatoes, chopped
2 cups fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup green onion, minced
¼ cup olive oil
¼ cup lime and/or lemon juice
sea salt, to taste
black pepper, to taste

Combine all ingredients in large bowl and serve immediately.

Lava Soup

Serves 1

2 cups fresh carrot juice
1 avocado, peeled and pitted
garlic, ginger, jalapeno, and sea salt to taste

Lightly blend all ingredients until slightly chunky. Garnish with red onions, red pepper, shredded coconut, sliced mushrooms, and/or olive oil.

Coconut Dolmas

Serves 8

24 fresh grape leaves, soaked in salt water overnight and rinsed
note: substitute thoroughly rinsed jarred organic leaves if fresh leaves are not available

4 cups finely shredded dried coconut, soaked overnight and gently pressed to remove excess water
½ cup green and/or black olives, pitted and chopped
½ cup sundried tomatoes
½ cup fresh spring onions, chopped
½ cup pine nuts
½ cup dried black currants or raisins, soaked overnight
½ cup fresh lemon juice
½ cup olive oil
Finely minced fresh jalapeno pepper or chili flakes, to taste
Black pepper, to taste
Sea salt, to taste

Combine the filling ingredients in a large bowl, stir thoroughly, and marinate for at least 1 hour.

To assemble, cover the bottom of a shallow casserole dish with a mixture of olive oil, lemon juice and black pepper. Spoon a small amount of filling into the closest side of a grape leaf and roll, tucking the sides in after the first roll. Lay the open side down in the casserole dish, stacking as necessary. After all the leaves have been filled, place in the refrigerator for at least 20 minutes to seal them closed.