Sunday, July 29, 2018

        Blog#77:  Three Favorite Recipes - Appetizer, Smoothie, and Main

                   Guacamole burritos wrapped in nori sheets
All ingredients preferably are organic.

Ripe avocados
Chopped ripe tomatoes
Chopped onion
Chopped garlic
Mix all the above together, then add:
Tamari to taste
Fresh squeezed lemon juice for taste and to preserve freshness
Mix together then place three heaping tablespoons full in the center of a nori sheet.  Wrap and enjoy.  The rest should keep fresh in the refrigerator for up to three days.

            Young coconut, blueberry, dark leafy greens smoothie
All ingredients except possibly the young coconut preferably are organic.

Take one young coconut – cut with a cleaver, drain the water and place in blender, then scoop out coconut flesh and add to the coconut water in the blender.  Here is a good link with further instructions about opening a young coconut. 

Add either ½ tsp Turmeric powder, a good chunk of fresh turmeric root, two of The Synergy Company’s SuperPure Turmeric capsules or two of Medi Herb’s Turmeric Forte tablets.
Add one cup of fresh or frozen blueberries.
Add approximately a total of ½ tsp of high quality oil, such as flax seed, sesame seed, or black current seed.
Add two to three cups several different kinds of leafy greens, such as kale, Swiss chard, romaine lettuce, watercress, collard greens, cilantro, spinach, or arugula. 
Blend until you can drink it.  Will keep in the refrigerator for several hours, but is best consumed right after blending.

                                   Cabbage Vegetable Soup
All ingredients are preferably organic.  This would be best prepared in a crockpot but can also be prepared on the stovetop.

Fresh chopped onion, ginger root and garlic to taste.
Turmeric powder or a chunk of chopped turmeric root.
Two carrots, chopped
Two stalks of celery and leaves, chopped
One half a head of green cabbage, coarsely chopped
One quart of tomato puree or pureed/blended fresh tomatoes
One to three cups of vegetable stock or filtered/distilled water
Sea salt, black pepper, cumin, and coriander to taste
Cook at high temperature in the crockpot for two hours, then on low for six hours.  Or simmer in a large, stainless steel pot on the stovetop for three to four hours. Stir occasionally. Add water, if needed. Keep covered.  
In last half hour of preparation, add one cup chopped cilantro or other leafy greens.
Will keep three to four days in the refrigerator. Freezes well.

Enjoy!  Happy summer.

This blog’s offer:  Feel free to contact me with any questions about these recipes. Also, I’d enjoy hearing about any variations you have used.

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