Browsing Tag

raw food

Farmers’ Market Gazpacho

August 12, 2013
farmers-market-gazpacho

When fresh markets, farm stands and gardens are overrun with ripe tomatoes, cucumbers, peppers and onions, I could eat gazpacho every day. I love to make runs downtown to the Union Square Farmers’ Market to check out the fabulous local produce. I look for the juiciest tomatoes I can find to make this refreshing and zesty gazpacho. There are no hard-and-fast rules in making this recipe. You can adjust the amounts and types of vegetables to your liking.

This soup is a celebration of freshness – in the body and in the season.  

What are some of your favorite ways to use your farmers’ market bounty?

farmers-market-tomatoes

Farmers’ Market Gazpacho

Serves 2-4

Ingredients:

  • 5 ripe tomatoes, coarsely chopped
  • 1/2 cup tomato juice
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup celery, diced
  • 1/4 cup red onion, finely diced
  • 1 medium garlic clove, minced
  • 1/4 cup cucumber, seeded and diced
  • 4-5 fresh basil leaves, finely chopped (more whole leaves for garnish)
  • fresh ground pepper, to taste

Directions:

  1. Place the tomatoes and tomato juice in a blender and process until smooth. Transfer to a large bowl.
  2. Add the chopped bell pepper, celery, red onion, garlic, cucumber, basil and black pepper to the soup and stir well. Cover and chill in the fridge overnight. This allows for the flavors to meld. 
  3. To serve, ladle the soup into bowls and garnish with whole basil leaves. Enjoy. 

 

Birthday Celebration Tarts

June 3, 2013
katie-birthday

Today is my birthday! I turn 26.

The day brought much reprieve and rest, along with ample sunshine. My fiancé and I packed a picnic lunch and spent the afternoon enjoying some lovely eats and the warm weather along the harbor. We even have some new freckles to prove it.

I don’t usually aim for anything too fancy on the big day. I like keeping things simple. I’m totally content with enjoying a nice meal with friends and sharing some dessert. There’s always some dancing involved too. Over the weekend I did just that. I set off gallivanting the streets of Cork with my dear friend Emma. You can be sure there was plenty of banter and laughter shared, the best kind of celebrating.

Upon arriving at Emma’s house on Saturday, she remarked, “You look like a tart.” This was funny for multiple reasons. First off, Irish insults are interesting terms of endearment which are abundant in the friendship between Emma and me. Secondly, as coincidence would have it, I just so happened to be experimenting with these raw tarts for my birthday. I went on to explain the intricacies of making raw tarts with nothing but nuts and dates. It turns out we both have bold minds. We collapsed in a huge fit of giggles. Who knew Veganism could be so risqué?

These tarts are pretty amazing. Let’s forget for a moment that they are vegan, gluten-free and raw, and just focus on the delectable elements that combine to create perfection. Raw desserts really are my fave (especially during the summer months.) I can enjoy an incredibly delicious, nutrient-dense dessert without post-dessert remorse. I can feel really good about what I am putting into my body, and what I am feeding the people I love. That is truly something to celebrate.

birthday-celebration-raw-tarts

Raw Berry Tarts

Serves 6

Ingredients:

Crust:

  • 1 cup of almonds
  • 1/4 teaspoon allspice
  • 1 cup of medjool dates

Filling:

  • 1/4 cup raw cashews (soaked for 3 hours)
  • 1 Tbsp lemon juice
  • 2 tsp lemon zest
  • 3 Tbsp filtered water
  • 1 Tbsp maple syrup

Toppings:

  • fresh blackberries, strawberries, raspberries or blueberries
  • mint leaves for garnish (optional)

Directions:

Crust:

  1. In a high powered blender or food processor, blend the almonds and allspice until it becomes a fine consistency. Then add in the dates one by one until they have all been added and you have a sticky dough.
  2. Divide the mixture into 6 muffin or tart tins.  Then press the mixture into the tin forming the crust.
  3. Place them in the fridge until you are ready to fill them.

Filling:

  1. Drain the cashews after they have been soaking for at least three hours and place them in a blender or food processor along with the lemon juice, zest, water and maple syrup. Blend until smooth and creamy, adding additional water as needed.

Assembly:

  1. Place the filling in each tart, heaping it up in the center, using up all the filling. Top each tart with berries and a garnish of mint leaves. Enjoy!

Tarts are best eaten same day but will keep in the fridge for up to two days. 

 Now it’s time to pop some bubbly and toast to another amazing year.

Pineapple Rosemary Limeade

May 30, 2013
pineapple-rosemary-limeade

There is nothing better than a long summer’s evening. With daylight stretching well past 10pm here in Ireland, there is plenty of time to unwind with a cold drink in hand. As the days get warmer and longer, nothing is quite as refreshing as a tall glass of limeade. Anyone who has made limeade from scratch before probably has their ideal ratio of lime and water down to a science. In case you don’t, I’ve got you covered – plus we’re adding some unexpected flavors. Classic limeade is nice, it is also extra nice with an added twist of rosemary and pineapple. This sunny weather classic has a woody, sour bite that would be a fine addition to any summertime spread.

Whether you’re hosting a summer party or just need to cool off with on a hot day, a good drink recipe is always good to have on hand. This sultry take on the sidewalk-stand classic will be a huge hit this weekend. If you’re feeling extra frisky, try adding a drop of your preferred liquor. I know what I’ll be sipping on this weekend ;)

rosemary-infused-limeade

Pineapple Rosemary Limeade

Serves 4

Ingredients:

  • 1/2 pineapple, chopped (3 cups)
  • 2 sprigs fresh rosemary, more for garnish
  • 1/2 cup lime juice (from about 4 limes)
  • 12 oz club soda
  • Ice, for serving

Directions:

  1. Pulse pineapple in a food processor until very finely chopped or run pineapple through a juicer. 
  2. Add pineapple, rosemary, lime juice and club soda to a pitcher and stir to combine. Serve over ice and garnish with additional rosemary.

Vegan Spring Rolls

May 14, 2013
vegan-spring-rolls

Oh, I’ve been looking forward to sharing this with you! Not only because it has become my favorite snack/meal, but also due to the fact that it is a tribute to spring and all the amazing light summer meals this time of year! While we have seen many more rain showers than we’ve seen the sun over the last few days, I know warmer temperatures are on the way (fingers crossed!). Spring rolls are the perfect food to get you feeling like warmer days are already here.

Before I made my first spring roll, I have to admit, I was intimidated to take on the task – especially after my sushi rolling experience. But let me tell you, once you start making your own spring rolls, you’ll never stop. It is so much easier that you would think, and this way you can come up with crazy concoctions that you would not be able to order from take out. After a little practice, I know you’ll be raving about them as much as me.

I love the idea of stuffing what is fresh and seasonal into a spring roll. Because spring is here, I chose to go with a mostly green veggie palette – cilantro, lettuce, avocado, cucumber and carrot for a little color and something sweet. Use whatever you have on hand and what is in season. This meal is a great way to use up all the little bits of veggies hanging out in the fridge that you haven’t found a use for.

veggie-spring-rolls-vegan

Vegan Spring Rolls

Serves 6 rolls

Ingredients:

  • 6 rice paper wraps (found in health food shops or the Asian section of well stocked markets)
  • lettuce
  • 1/2 cup cilantro sprigs
  • 1 1/4 cup grated carrots
  • 1 2/4 cup grated cucumber
  • 1 large avocado

Directions:

  1. Set up your roll work space. You need a large bowl of warm water and a damp dish towel to work on. Set out your lettuce, cilantro, carrots, cucumber and avocado.
  2. Working one roll at a time, put the rice wrap flat into the large bowl of warm water, being careful to not let it curl up, until soft, about one minute.
  3. Lay the wrap down on the dish towel. Down the center, like a burrito, layer the cilantro, lettuce,small handful of the carrots, cucumber and a few slices of avocado. Fold over the top and bottom ends over the filling, tuck the right flap over and then roll to close. Repeat with remaining wraps.

 

Photo Credit: my sister, Jenny Norris – jjnorris.com