VEGAN SUNFLOWER SEED SOUP..Nutritional Powerhouse

This is a beautiful soup, and no one will know what the delicious creamy flavors are...


serves 4

2tbsp Vegan margarine
1 cup shredded carrot
1 cup finely minced onion
2 cups skinned and blended fresh tomatoes
1 1/2 cups vegetable broth
1/2 tsp dill seed, ground
1 tbsp agave syrup
1/2 cup fresh hulled sunflower seeds

Garnish
coconut cream
1 scallion minced
1 avocado sliced for garnish


Heat the vegan margarine in a saucepan and saute the carrots and onions slowly for 3-4 mins.
Add the sunflower seeds and the vegetable stock and cook on medium simmer for 15-20 mins (until onions are barely tender).
Remove from heat and in a blender, blend until smooth with the fresh tomato blend.
Return to the pan add the syrup, dill  and bring to a simmer, slowly stirring.
Check seasonings.
Serve in warmed bowls with coconut cream swirls, and minced scallions and avocado slices.

2 all season apricot Fool/mousse RECIPES..USING DRIED APRICOTS

These are wonderful all year recipes and although un-sulphured organic apricots are recommended, use whatever is available..the un-sulphured ones are darker in color and this will affect the outcome of the dish without affecting the flavor.

                 Right Organic Dried un-sulphured apricots
                              

left : reg Dried apricots

RECIPE #1

1/2 pound organic dried apricots
1 medium orange thinly sliced including skin
1/4 cup sprouted almonds (soaked overnight and rinsed, drained)

whipped cream or thick plain yogurt to serve


Simmer the apricots, orange slices and almonds in enough water to cover until apricots are soft. (adding more water as needed to prevent scorching)
Puree in a blender, divide into 4 serving dishes and chill.
Serve topped with whipped cream or thick, plain yogurt

RECIPE #2
serves 6

1 pound dried apricots
2 cups heavy cream
honey to taste


Place the apricots in a bowl and cover with filtered water and allow to soak overnight.

Blend until smooth (use the soaking water with the apricots).
Fold in the whipped cream and honey.
Serve in small pots or glasses


Variations 

top either recipe with :
2 tsp whisky.

2 tsp granola

sprinkle with ground cinnamon


2 tsp grated white chocolate

Roasted cauliflower; Roasted vegetables with caramelized corn for pancakes; wholewheat apricot-orange breads out of oven and glazed with agave syrup..photos

Golden Poppy..State Flower California

Previous photos..own dried and candied orange peel, hydrated apricots, wholewheat bread dough with orange and apricots, whole wheat and ground allspice

Roasted cauliflower...roasting brings out it's sweetness

Roasted eggplant, zucchini, onion, red bell pepper, caramelized corn, mushrooms for the crepes

Breads just out of oven sprinkled with orange flower water

Hot breads brushed with organic agave syrup..the recipe is on this blog under wholewheat Hot Cross Bun recipe( use search box on this blog)..in place of dried fruit I used candied orange peel and chopped apricots. The only spice used is ground allspice.

Split pea soup with mint; lentil soup with cumin; Tomato-vegetables soup; roasted vegetables,mashed yams and carrots with crepes and cheese; whole wheat bread with apricots and orange peel;.photos and prep

Eggplant with sea salt for the roasted vegetables

The very dry winter has been producing local, very sweet and juicy berries for the past few months

Own dried and candied orange peel for the breads

Dried apricots in filtered water to be chopped for the breads

Almond milk, vegetables & tomato-basil soup

Vegetable and lentil soup with bay and cumin

Vegetable and pea soup, flavored with mint & bay leaf

orange flower water to be drizzled on the baked breads

The batter for the crepes with chopped basil, beat then allow to rest for 1 hour before cooking

The dried apricot and orange bread dough with ground allspice

Mashed carrots and yams to be spread on the crepes before filling with roasted vegetables and baking with cheese

The cooked crepes...transfer to a kitchen cloth and allow to cool this keeps them flexible

The advantage of operating a custom food delivery service is re-working recipes and dishes to accommodate the client's particular food requirements.
One client cannot eat gluten, another cannot eat greens, beans or cauliflower & etc. one thinks she can live on cookies.
By customizing I can make sure that they all eat healthy and free from any discomfort...even if I have to explain most of my cookies, are not a food group.

Gluten-free FRESH FLAVORED "Pizza" aka Vegetables with polenta crust

I love this combination and it comes from a friend who loves grits topped with anything, I prefer polenta.

Serves 6

Preheat oven 375F middle shelf

Crust:
1 tsp sea salt
1/2 cup yellow cornmeal
1 tsp olive oil
1tsp minced fresh rosemary or thyme

Boil 1 cup water with the salt added.
meanwhile whisk the cornmeal into 2 cups cold water, then add this mix to the boiling salted water.
Bring back to boil, whisking to keep it smooth and lumpfree.
Reduce heat to low and cook again whisking often until mix thickens up.(15-20 mins) ..add fresh herbs, remove from heat
Cool slightly.

pour into a 10 inch oiled pie pan or oven proof dish, to make a thick crust.

Brush this crust with oil and bake approx 45 mins until it is set and firm, lightly golden.
Remove from oven and increase temp to 450F

Filling:
1tbsp olive oil
2 cups thinly sliced onions
2  sweet bell peppers thinly sliced
1 cup sliced zucchini
4 cloves garlic smashed and minced
zest & juice 1 lemon
1 cup blanched green beans ( optional)
3-4 tbsp fresh herbs (basil,rosemary oregano, thyme, sage, parsley, cilantro..your choice)
2 cups  1/4 inch thick sliced tomatoes
1 tsp crushed chili flakes (optional)

2 cups grated melting cheese (Mozzarella, Cheddar, Lancashire, Muenster, Fontina & etc.)

Heat the oil in a skillet and saute the onions & peppers  for 2 mins, add the rest of the vegetables and saute for further 4 mins.
Add the lemon zest and juice and cook for 2 mins then remove from heat and add the fresh herbs.

Season to taste with sea salt & cracked black pepper

Sprinkle the crust with half the cheese, top with vegetable mix and sliced tomatoes, sprinkle with remaining cheese.
Bake 10-15 mins 
Remove from oven and drizzle with olive oil..let stand 5 mins then cut into wedges and serve

 Variations: add whatever fresh vegetables you have in season, or try this with wilted greens and grated nutmeg & cheese.
Use your imagination..whatever is your fave pizza can be made this way and is naturally gluten free...can also be cheese free too.

Eggplant & Cheese Bake; Tabbouleh salad with own grown...HOW to photos

own grown parsley for the tabbouleh salad

Own grown mint also for the tabbouleh salad

Cracked wheat (bulgur), chopped tomatoes, mint, parsley and cucumber clients will dress at home with lemon juice olive oil dressing..dynamic nutritional powerhouse salad..also substitute cooked beans or couscous for the cracked wheat, and may add minced scallion

Eggplant and cheese bake..first lower layer, cooked potato slices, sauteed zucchini and mushrooms, top with marinara sauce and grated cheese

Top with cooked slices of eggplant (I prefer to steam rather than fry them), top with more sauce, cheese and potato slices

Bake in 350f oven for 35-45 mins..may also add more cheese to top if you wish..also add herbs of choice I used dried thyme and basil

All flower photos are flowering in my garden right now

our dry winter has made the air plants blossom more than usual