Monday, January 29, 2007

Squash::Mango::Orange Soup

Savory and refreshing this Squash::Mango::Orange Soup is. The curry and chilli powder warms it nicely....delicious as a winter or summer soup. I used a Brazilian pumpkin, there is no butternut squash here. Easy to make. A great beta carotene infusion.

Wednesday, January 24, 2007

Avocado with Fig Carpacio

Put avocado and fig in refrigerator to make cold. Peel and cut avocado in half. Place on plate rounded side up. Cut into slices, then squares. Sprinkle with a little salt. Drizzle with olive oil and balsamic vinegar. Add some sesame seeds on top. Slice fig thinly and place around on the sides. This was a large avocado and so it was a whole meal. Delicious and refreshing!

Friday, January 19, 2007

Papaya and Watermelon

Papaya, deliciously sweet when perfectly ripe. It was called the "fruit of the angels" by Christopher Columbus. Once considered quite exotic, they can now be found in markets throughout the year. Papaya's seeds are edible, although their peppery flavor is somewhat bitter. The fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. This enzyme is especially concentrated in the fruit when it is unripe. Papain is extracted to make digestive enzyme dietary supplements.

A one-cup serving of watermelon will provide around 48 calories. Watermelon is an excellent source of vitamin C and vitamin A, with one serving containing 14.59 mg of vitamin C and 556.32 IU of vitamin A. Watermelon also provides significant amounts of vitamin B6 and vitamin B1, as well as the minerals potassium and magnesium. Watermelon rinds are also edible. Sometimes when juicing I include the rind. The seeds are rich in fat and protein. Watermelon is 92 percent water by weight, the highest percentage of any fruit. I love blending the pulp with the seeds, it gives it a nutty flavor.

Both these fruits are part of my daily diet. They are very available in Bahia.

Thursday, January 11, 2007

Avocado Kale salad with Cashew dressing

My favorite salad and dressing.

About 30 minutes before preparing, soak about 1/2 cup of raw cashews and 1 date with pit removed in water.

Cut the thick middle stem from about 5 or 6 leaves of kale. Chop fine in food processor with the S blade. Place kale in a bowl. Using your hand mix into the kale, olive oil and sea salt. Still using your hand, mash a ripe avocado into this.
When done some of this will stick to your hand and fingers, lick it off. Do not wash off, it is so good.
To this anything can be added. I love olives, cucumber, sundried tomatoes soaked and chopped.

Put the soaked cashews and date into blender. Add some of the soaked water, a small amount of orange juice, preferably fresh. Adding orange essential oil gives it a nice flavor too, but not necessary. Blend all this together to a creamy consistency. It is better not to add too much liquid in the beginning so it will not be too runny.

Pour onto the salad.

Truly is an amazing meal.

Saturday, January 6, 2007

Kale & Mango Pudding

I am so happy to find organic kale here in Bahia. It is called couve in portuguese. It looks different from the kale in USA. The taste is lighter and the leaf is lighter. Of course mango, manga in portuguese is in huge abundance. I love this green pudding. The mango is first blended, keeping the blender going adding the kale....this makes a delicious pudding. For this recipe I used 2 good sized mangoes and 3 leaves of kale. The mango gives it a yummy taste. What a beautiful , delicious and healthy breakfast.