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New York, NY 10012
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On food preparation:
The art and practice of food preparation enhances the quality of your life and the lives of those around you. The outcome of a meal is determined by the quality of its most basic elements. The basic elements necessary for creating a nourishing meal are the highest quality seasonal produce and staples available to you, and, perhaps most importantly, the quality of mind and heart you approach the preparation of the food with. Good cooking arises from oneÕs ability to be patient, listen and observe the seasons, the individual ingredients, and your heart. It is a way of approaching food that will change your life.
Watermelon-Red Pepper Gazpacho
This recipe uses watermelon instead of tomato for an unusual twist to traditional gazpacho. Served slightly chilled, watermelon gazpacho is refreshing as an appetizer on a hot day.
4 cups of watermelon, chopped
1 red bell pepper, chopped
1/2 red onion, diced
1 tbsp lemon juice
2 tbsp olive oil
1/2 jalapeno, (with seeds for more heat)
2t cumin
1t celtic sea salt
For Garnish
1/2 cup red pepper, finely diced
1/2 cup cilantro or mint
2-3 scallions, finely sliced
Put the watermelon, pepper, and onion and jalapeno into a blender or food processor. Add olive oil, lemon juice, cumin and Celtic sea salt and puree until smooth. Chill for at least 20 minutes, allowing flavors to combine.
Just before serving, combine the ingredients for garnish and season with a bit of olive oil, sea salt and pepper.
To serve, put about a 1/4c of garnish at the bottom of each bowl and ladle the chilled gazpacho over the garnish
Moroccan Carrot Salad
1-1/2 lb.carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
1/4 cup raisins
3 T lemon juice
2 garlic cloves, mashed to a paste
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
2 T extra-virgin olive oil
1/4 cup shelled pistachios, coarsely chopped
Coarse salt and ground pepper
1/4c fresh cilantro leaves
Bring a pot of water to boil. When the water has boiled pour over the carrots and allow them to ÒsteamÓ until crisp-tender, about 5 minutes. Add the raisins during last minute of steaming then drain and set aside to cool.
In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
Combine the carrots and pistachios with the dressing and garnish with cilantro leaves.
Serve with Lemon Scented Sprouted Quinoa
Sprouted Quinoa and Summer Herb Salad
Serves 4
1 cup quinoa
1 qt water for initial soaking
additional 3 cups water if choosing to steam
1/2 teaspoon fine grain sea salt
1 c mixed summer herbs such as, cilantro, parsley, tarragon, chives, and chervil
4-5 scallions, thinly sliced, using both the green and white parts
Rinse the quinoa in a fine-meshed strainer. In a medium saucepan bring a quart of water to boil and pour the boiling water over the quinoa. To sprout, set the quinoa aside, covered with a tea towel and rinse twice a day, for 24-48 hours. You can either use the quinoa as is it is after 48 hours or choose to lightly steam for about five minutes in about 3cups of lightly simmering (not boiling) water. Drain any extra water, set aside and prepare the dressing.
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