The delicious avocado has a lovely creamy texture that adds a perfect smoothness to this cold curry-spiked soup.
3 very ripe Haas avocados
1 - 14 oz (400 mL) can coconut milk
1 cup (250 mL) distilled water
1/4 cup (60 mL) diced sweet onion
1 large garlic clove, minced
2 Tbsp (30 mL) Thai green curry paste
1 Tbsp (15 mL) cane sugar
2 tsp (10 mL) peeled and grated ginger root
1 tsp (5 mL) finely grated lime zest
1 Tbsp (15 mL) freshly squeezed lime juice
1/4 tsp (1 mL) sea salt
Freshly ground white pepper
1/4 cup (60 mL) finely diced red bell pepper
1/4 cup (60 mL) shredded Thai basil
2 Tbsp (30 mL) minced fresh chives
Pit and peel avocados. Coarsely chop avocados and place in blender or food processor along with coconut milk, water, onion, garlic, curry paste, sugar, ginger, lime zest, lime juice, salt, and generous gratings of white pepper. Whirl until blended and very smooth. Add more water and seasonings to taste if you wish.
Soup will be thick and deliciously creamy. Cut a piece of parchment paper to fit evenly on top of soup. Press onto soup to prevent air from discolouring the surface during refrigeration. Refrigerate until very cold.
To serve, sprinkle with a little diced red bell pepper, shredded basil, and minced chives. For a picnic idea, pour soup into 1 cup (250 mL) Mason jars and refrigerate. Sprinkle with garnishes before serving.
Makes 8 servings or 4 cups (1 L).
Each serving contains: 225 calories; 3 g protein; 21 g total fat (12 g sat. fat, 0 g trans fat); 12 g carbohydrates (4 g sugars, 6 g fibre); 91 mg sodium
source: "Delicious Raw Foods", alive #366, April 2013
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.