2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid
1 tablespoon extra-virgin olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika
3 tablespoons tahini (sesame paste)
2 tablespoons chopped Italian flat-leaf parsley
In a blender or food processor, add the garbanzos. Process to puree. Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a time until the mixture has the consistency of a thick spread. Serve immediately or cover and refrigerate until ready to serve.
(per serving) Serving size: 2 tablespoons
Calories 48 Cholesterol 0 mg
Protein 2 g Sodium 106 mg
Carbohydrate 6 g Fiber 2 g
Total fat 2 g Potassium 15 mg
Saturated fat < 1 g Calcium 15 mg
Monounsaturated fat 1 g
Creamy Curried Cauliflower Soup
Curry powder and almondmilk conspire here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
1/4 cup raw sunflower kernels
3 1/2 cups unsweetened almondmilk*, divided
3 teaspoons mild curry powder, divided, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets
Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almondmilk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, heat 1/2 cup almondmilk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.
Per serving: 140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 200mg sodium, 16g total carbohydrate (6g dietary fiber, 5g sugar), 6g protein
1 medium tomato, quartered
1 (14.5 ounce) can whole peeled tomatoes with juice
1 small onion, quartered
1 garlic clove
2 (10.5 ounce) cans condensed chicken broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 (6 inch) corn tortillas
1/4 cup cooking oil
Shredded Cheddar or Monterey Jack cheese
Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan.
Add the chicken broth and seasonings; bring to a boil. Reduce heat and simmer for 3 minutes.
Cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.
2 Cups chopped unpeeled apples or pears (2 medium)
2 2/3 cups old-fashioned oats
½ cup raisins
2 teaspoons ground cinnamon
¼ teaspoon salt
4 cups plain or vanilla soy, almond or rice milk
¼ cup real maple syrup
1.Heat oven to 350 F, spray 2-quart casserole dish with cooking spray. In casserole dish, stir together apples, oats, raisins, cinnamon, salt, soymilk and syrup.
2.Bake uncovered 45-50 minutes or until most of liquid is absorbed.
Add additional soy, almond or rice milk and sprinkle with walnuts if desired. Makes 8 servings
2 Tbsp canola oil
3 lb pork shoulder roast, fat trimmed, cut into 1 to 1- 1/2 inch cubes (about a 1-1 1/2 lb after trimming)
2~ medium onions, peeled and chopped
4~cloves of garlic, minced
3~19-ounce cans cannellini beans, rinsed and drained
2~14-ounce cans reduced-sodium chicken broth
1/3 cup lime juice
1 tsp ground chipotle chili pepper
1/2 to 1 tsp ground white pepper
1/2 tsp ground nutmeg
2~ Mangos (peel and seed, slice one half of mango and chop the other half)
In a 4 quart Dutch oven heat oil over medium heat. Brown half of the pork at a time. Remove and set aside. Add onions and garlic, cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat, simmer, cover, for 1 hour or until pork is tender.
2. Stir in chopped mango into chili, heat through.
3. Top with sliced mangos and serve
GRILLED SALMON WITH A PINEAPMANGO,AND STRAWBERRY SALSA
(Recipe courtesy of Emeril Lagasse, 2007)
This recipe is perfect for post-purification . Salmon contains omega-3's, which help support healthy cardiovascular, nervous, and immune system health.
* 4 tsp olive oil, divided
* 4 (6-ounce) salmon fillets, skin on
* 2 tsp ESSENCE, recipe follows
* 1 tsp salt
* 1/2 tsp fresh ground pepper
* 1 recipe FRUIT SALSA, recipe follows
Preheat a grill to medium. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness. Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
EMERIL'S ESSENCE CREOLE SEASONING:
* 2 1/2 T. paprika
* 2 T salt
* 2 T garlic powder
* 1 T black pepper
* 1 T onion powder
* 1 T cayenne pepper
* 1 T dried oregano
* 1 T dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
* 3/4 cup small diced pineapple
* 3/4 cup small diced mango
* 1/2 cup small diced strawberries
* 1/4 cup small diced red onion
* 1 jalapeno, stemmed, seeded and finely chopped
* 2 T chopped fresh mint leaves
* 2 T freshly squeezed orange juice
* 1 T freshly squeezed lime juice
* 1/4 tsp salt
In a medium non-metal bowl, combine all of the ingredients and stir to blend. Cover and allow the salsa to sit for 20 to 30 minutes before serving. Yield: about 2 cups