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Posts Tagged ‘walnuts’

Ottolenghi’s Green Gazpacho

In Mindfulness, Nutrition, Recipe, Yoga on September 11, 2015 at 4:15 am
green gazpacho on grass

The greenest of green gazpachos

“Sometimes your only available transportation is a leap of faith.” ~Margaret Shepard

Last night I took a yoga class from one of my very favorite teachers and she prefaced her class by acknowledging that life throws you many twists and blind turns which require faith and surrender in order to find the flow in the midst of uncertainty. She promised us that all the weirdness was leading up to something. Of course, she was referring to the vinyasa flow she was about to subject us to but, at the same time, she was asking us to acknowledge this parallel to life.

It’s been three months since I’ve posted. This is not due to writing drafts and failing to publish (although I still have an embarrassing backlog). Creativity was a luxury that I could not afford recently with my energy going to more practical matters. I’m finally pulling out of that period but not without a significant (and somewhat permanent) rearrangement of my daily life and routines. Well, to be fair, this hasn’t happened quite yet but I am already preparing for it. I’ll reveal more as a I fully wrap my brain around it and accept that I cannot see the future of this blind turn.

green gazpacho ingredients

All this green goodness goes straight into your processor or blender.

A heat wave is scorching San Diego right now and since the weather is usually so darn perfect year-round, many of us don’t have air conditioning. We aren’t used to the weather affecting our lifestyles let alone even being a discussion topic. Needless to say, there is a lot of whining going on and very little cooking. Gazpacho is a nice change from constant salad consumption – you get your greens but you don’t have to chew them!

This cold soup recipe is perfect for people who don’t usually like gazpacho. No tomatoes mean no acidity and no lingering urge to eat it with tortilla chips. There is something oddly addictive about this soup from Chef Ottolenghi’s cookbook – Plenty More. You can’t find the recipe online, only the ingredients, but, since it’s a gazpacho, the instructions are pretty intuitive: put everything in a blender and push the ‘on’ button. I didn’t follow the ingredients list exactly and will indicate where I deviated below:

Serves 6 (at least!)

2 celery stalks (including leaves)

2 small green peppers, seeded

6 mini cucumbers, peeled (I used Persian so I didn’t peel)

1 green chile (I chose a large jalapeno)

4 garlic cloves

1 tsp sugar (I used brown)

1.5 cups walnuts, lightly toasted

Parsley and Basil: Original recipe indicates 2 TBSP of parsley but I love its fresh, cleansing taste so I added a large handful of parsley while completely eliminating the basil (1 cup). I like basil but I guess I like parsley more – you decide. Maybe next time I will do a handful of each herb.

4 TBSP balsamic vinegar (original recipe calls for sherry vinegar but I prefer the caramelized sweetness of balsamic and perhaps this is the source of the addiction)

1 cup olive oil

3 TBSP greek yogurt (full-fat)

1 cup water (Ottolenghi uses 2 cups and 9 ice cubes. I like the taste with only 1 cup water so I stopped diluting)

salt & pepper

green gazpacho on the beach

Seagulls love this gazpacho too!

Croutons: toss cubes of sourdough baguette with olive oil and salt and bake at 375 for about 10 mins. Ottolenghi also added 3 slices of sourdough bread to his gazpacho but I left bread for the toppings only.

Directions:

1. Cram EVERYTHING GREEN (and garlic) into your processor first (leafy stuff on bottom, chunks on top)

2. Run it until its get really liquid-y, adding the one cup of water, if needed

3. After the veggies are fully processed, add balsamic, sugar, olive oil, and yogurt

4. Last, add the toasted walnuts and pulse until the texture suits you.

I like this soup best at room temp or only slightly chilled. The flavors aren’t as nuanced straight out of the fridge and, the fats, olive oil and walnuts, are best at room temperature as well.

Recommended consumption: on the beach with an icy Rose´

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Coconut-Berry Cheesecake

In Nutrition, Recipe, Yoga on July 3, 2013 at 7:27 pm

coconut-berry cheesecakeI got this recipe from Yoga_Girl’s Instagram feed. She’s adorable, inspiring, and positive…I totally recommend following her if you’re into beautiful yoga and healthy living. I made this recipe into mini, bite-size cheesecakes for the Salmonberry Open House last Friday and although I feel they turned out yummy, the recipe needs refinement as the crust is a bit too crumbly. Unfortunately, I won’t be doing much recipe development or experimentation this summer as I’ve closed down the Salmonberry studio and kitchen for a bit. I’m renting my house to vacationers and will be living with friends or family until mid-August. This is both discombobulating and freeing all at once. The usual structure – both physical and metaphorical – that I’m used to working under has been totally dismantled and I’m still trying to get both feet on the ground. I am currently located in Encinitas, CA – the birthplace of  Ashtanga yoga in the US, home to the Self-Realization Fellowship, and largest grower of poinsettias –  which is not helping me get more grounded. I’m feeling light, airy, creative, and, well, exhausted. It’s also unusually humid and warm here in SoCal adding to sluggish-ness of body and over-stimulation of mind. Suger cravings kick in for me when I’m feeling like this which is interesting b/c carbs, especially refined carbs, only exacerbate feelings of flighty-ness and spacey-ness (are those words?!). I really should be eating legumes and dairy to ground me but the weather makes me want to eat raw veggie salads. So I panic and eat sweet foods – ugh! Raw, vegan coconut-berry cheesecake is definitely a “sweet food” but can provide grounding with it’s healthy fats and protein from nuts, seeds, and oils. When it comes to indulging in sweet foods and desserts , these mini-cheesecakes are a pretty good choice. Sweet, tart, and nutty and only require time, a processor, patience, and a freezer. Works just as well as a large pie for slicing.

Crust Ingredients:

1/2 cup walnuts

1/2 cup almonds

1/2 cup dates

1 TBSP coconut oil

Combine all crust ingredients and process until smooth. Press into pie pan or individual mini muffin tin. Freeze for 1-2hrs.

party foodFilling Ingredients:

3 cups cashews (soaked)

1/2 cup unsweetened, coconut flakes

1 tsp vanilla

4 tsp coconut oil

8-10 dates

1-2 lemons, juiced

Pinch of salt

Process all ingredients until very smooth and creamy. Spread over crust and freeze for 2 hrs.

Topping Ingredients:

1/2 cup Trader Joe’s frozen Very Cherry Berry Mix (defrosted)

4-6 dates

1 lemon, juiced

Berry mix must be fully defrosted and not at all cold or the dates will harden and nothing will mix well. Put all topping ingredients in processor and puree till liquified. Top frozen pie with berry mixture and freeze for 3-4hrs. Defrost for 20 minutes before serving and enjoying.