Unwind & Awaken 2018 is a wrap and we couldn't have asked for a more outstanding group, a better house, or more perfect weather.
For those of you that couldn't join us (and I hope you do next year!!!) and for those of you that did (please come back we miss you!!), here are some of our favorite recipes from the trip.
I hope you enjoy!! Sarah
We had this great kitchen to play in.
This is PART of our produce order... ok, so maybe I over ordered a little.
So perfect for a hot day. Also perfect for making a big batch and having as a quick snack or meal.
- 3 Tablespoons Olive Oil
- 1 Onion, diced
- 4 Cloves Garlic, minced
- 1 Head Cauliflower, broken into florets
- 3 Pints Vegetable Stock
- 2 Zucchinis, peeled and sliced
- 5 Cucumbers, peeled and sliced
- 3 Stalks Celery, diced
- 1 Bunch Dill, stems removed
- 1 teaspoon Sea Salt
- Fresh Herbs for garnish (optional)
1.) Melt coconut oil in large sauce pan over medium heat.
2.) Sauté onions, celery, and garlic.
3.) Add 2 pints of the vegetable stock and the cauliflower florets.
4.) When cauliflower is tender (about 10 minutes), add the zucchini.
5.) When zucchini is tender (about 3 minutes), add the dill, nutmeg and cucumber.
6.) Remove from heat and use an immersion blender to blend until smooth. Add more broth as desired and chill for at least 2-3 hours.
Nanda cutting up some Chayote. We ordered by mistake, but it was a happy accident!!
Yummy with eggs, black beans, as a snack, or on a bed of greens.
- However many plantains you want :)
- Coconut oil
1. Peel the plantain and cut into 1 inch slices
2. Heat the skillet and add coconut oil, then add plantain slices and fry for about 3-4 minutes on each side
3. Remove the slices and flatten with bottom of a glass by pressing down
4. Dip the flattened plantain slices in cold water and return to skillet until golden brown (about 1 minute more). YUM!!
For the salad: - 1 can organic chickpeas (aka garbanzo beans) - 1/2 cup carrots, grated - 2 stalks celery - 1/2 cup green onion, sliced thinly - 1/2 bunch cilantro - 1/2 cup pepitas
For the vinaigrette: - 1 clove garlic, minced - 1/4 cup olive oil - 2 tablespoons lime juice
- 1-2 Tablespoons tamari - 1/4 teaspoon sea salt - 1/4 teaspoon ground black pepper
- 1-2 small ripe avocados
1. Roughly mash the chickpeas in a bowl using a strong fork. I like to leave about half whole. Stir in garlic, grated carrot, green onion, olive oil, lime juice, tamari, cayenne pepper (optional) and black pepper.
2. Slice the avocados in half, remove the pit and scoop out the flesh from each half with a spoon.
3. Dice the avocado flesh into small cubes. Mash half of the avocado into the chickpea mixture then gently fold in the rest along with the fresh cilantro.
TROPICAL MANGO ROLL-UPS
- 3 cups arugula, roughly chopped - 2 ripe mangoes, sliced thin - 1 large red bell pepper, sliced thin with seeds removed - 4 green onions, chopped (both white and green parts) - 8 rice paper wrappers
For the dipping sauce: (Blend all ingredients together) - 2 ripe avocados - 3 limes
- 1/4 cup almond butter
- 1 Tbl coconut aminos - 1/2 cup cilantro - 1/2 teaspoon sea salt
- Enough water to thin to desired consistency
- Dusting of cayenne pepper
1.) Fill a shallow pan larger than your spring roll wrappers (a pie plate works great) with warm water. Fold a lint-free tea towel in half and place it next to the dish. Place your prepared spring roll fillings within reach.
2.) Place one rice paper at a time in warm water and let it sit for about 15-20 seconds until no longer hard.
3.) Lay the paper on a clean plate, and fill (careful not to OVERfill) with the fillings. Drizzle with dipping sauce or leave on the side.