Tomato Basil Soup
This is adapted from “The Simply Great Cookbook: Recipes and the Experience of Fine Dining from the Kitchens of Chuck Muer”. I make several pots of this in late summer when I am inundated with more tomatoes than I can possibly eat and the basil is fresh and aromatic. I freeze half so that we can enjoy the tastes of summer mid-winter when we are knee deep in snow and ice.
¼ cup of olive oil
1 cup of celery, finely diced
1 cup of onions, finely diced
1 cup of carrots, finely diced
4 T of fresh basil or 1tsp dried
1 T of fresh oregano or 1 tsp dried
½ bay leaf
3 cups of whole tomatoes ground in a food processor with juice
4 cups of vegetable broth (or water with two large vegetable bouillon cubes)
2 cups of rice, soy or nut milk
¼ tsp ground white pepper
1 tsp salt
Heat oil in a 4-quart soup pot.
Add celery, onions and carrots and sauté for 5 minutes.
Add basil, oregano and bay leaf. Add ground tomatoes and broth.
Bring the soup to a boil, simmer and cook for 15 minutes until carrots are tender.
Warm the non-dairy milk in a pot.
Add warm milk and season with salt and white pepper.
Simmer soup gently for 15 – 20 minutes.
Wild Rice Cranberry and Pecan Salad
I adapted this from an incredibly delicious and satisfying salad from my dear friends and colleagues, Dr. Stan and Jayne Wetschler.
1 cup wild rice, sprouted [soak wild rice in water in mason jars for 24 – 48 hours until the rice begins to soften and split open, rinse and drain]
½ cups pecans, chopped
¼ cup green onions
½ cup chopped green apples
½ cup cranberries (optional)
2 T flat parsley, finely chopped
¼ cup celery, finely chopped
½ cup red, green and yellow peppers [any combination or one alone]
½ cup pomegranate seeds (optional)
1 T lemon juice
2 T olive oil
Juice of one orange
1 T of orange zest
½ tsp salt and pepper to taste
Mix together all of the solid ingredients in bowl.
Mix the dressing in a separate bowl and stir into the salad.
Add salt and pepper to taste.
Refrigerate for several hours to allow the flavors to incorporate.
Servings: 4 – 6
Chewy Chocolate Brownies
While teaching a class on the health benefits of chocolate with Adam Haritan, of Whole Foods Market, he inspired me to take my chocolate almond balls recipes and do a brownie variation using walnuts. It’s basically the same recipe but by using raw walnuts instead of almond butter, you get more of a brownie consistency
2 cups of raw walnuts
2 cups of dates, soaked in water to soften
1 cup cocoa powder or raw cacao powder
1 T vanilla
Pinch of sea salt
Place the walnuts in a food processor and grind them into a chunky walnut flower.
Remove the dates from the water (saving some of the soaking water) and remove the date pits.
Place all of the ingredients into a food processor and blend briefly to combine the ingredients. Add some of the date soaking water if you need a bit more moisture to help the ingredients combine.
Press the mixture into a 9×9-baking dish and cut into squares and serve.
Servings: 16 small square brownies
Soft Serve “Ice Cream” Frozen Dessert
I served this to my son for breakfast once and every boy in the neighborhood wanted to sleep over my house that night! This is perfectly healthy and perfectly delicious. Consider adding crushed walnuts or pecans on top for added texture, flavor, and nutritional content.
2 ripe frozen bananas
1 bag of frozen fruit such as strawberries, blue berries, raspberries, peaches or mangoes
Cut the frozen bananas into chunks. Place one banana chunk at a time through a juicer with one bunch of frozen fruit of choice. This will come out of the juicer tasting like soft serve ice cream in the flavor of the fruit you choose.
If you don’t have a juicer, do it in the blender!
Add 1/4 cup of non-dairy milk so that the above ingredients blend. A high-powered blender like the Vitamix works best. You may need to use a tamper to help the blender combine the ingredients into an ice cream consistency.
Servings: 2 – 4