Ratatouille aka Nightshade Stew recipe

Ratatouille aka Nightshade Stew recipe

Ingredients for Ratatouille or Nightshade Stew: 1 large eggplant. 1 jalepeño or other small spicy pepper. 1 large bell pepper you can pick the color. 4-6 roma tomatoes. 1 large yellow onion. 1 clove garlic. 3 large portobello mushrooms. 1/2 cup broth or stock of your choice. 1/4 tsp fresh rosemary leaves. 1 bay leaf. Preparation: Wash and cut the eggplant into cubes. Salt them well and set aside for an hour or so. Slice the mushrooms and zucchini. Set aside. Slice the onions and peppers and mince the garlic. Put some olive oil in a pan and warm over low heat. Add the garlic, onions and peppers and slowly heat until the onions are transparent. Rinse the salted vegetables and place all the vegetables together in a bowl, drizzle with olive oil and toss to coat. Pour the vegetables into the pan, add the broth or stock and continue cooking on low heat for about an hour, until they begin...
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Honeydew Bubble Tea

Honeydew Bubble Tea

Ingredients for Honeydew Bubble Tea: 1 cup black tapioca pearls. 2 green tea bags. ½ honeydew melon. 1 cup milk or plain soy milk. Agave syrup to taste. Preparation: In a large pot bring 10 cups of water to a boil. Add tapioca pearls and boil until plump; about 5 minutes. Cover and reduce heat to medium; simmer for 5 minutes. Drain tapioca pearls and set aside. In the meantime, bring two cups of water to a boil and steep two bags of green tea. Place in the refrigerator until Cool. Peel and seed half a honeydew melon and chop into bite size pieces. Place in a food processor and pulse until smooth. Refrigerate until Cool. When tea and puree are cold, combine in a large jug. Add milk and sweeten to taste. To serve place 2-3 tablespoons of tapioca pearls in a glass and top with honeydew tea. Drink with an extra large straw. By Kris. ...
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Grilled zucchini recipe

Grilled zucchini recipe

Ingredients for grilled zucchini: 2-4 zucchini - cut in half, lengthwise. 2 teaspoons of fresh olive oil (a basil flavored blend is recommended). Salt and pepper or Creole Seasoning. Opcional: 1 tablespoon each of favorite herb - roughly chopped. I used basil, oregano and sage (or 1 tablespoon total of dried herbs - any favorite or herb blend). Preparation: If you are using a charcoal or wood burning outdoor grill then get it going first. Slice zucchini in half, lengthwise. Make a few small slices into the flesh - not too deep, just a quarter of an inch or so. This will speed up the cooking and holds in some of the herbs and oil. Lightly coat the zucchini halves with oil. You can just spray with oil, or brush on some oil, or even use your fingers and rub on the oil. (For a low-calorie version leave out the oil - the zucchini grills fine and still tastes great). Add some salt and...
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Acorn Squash Soup with Turmeric

Acorn Squash Soup with Turmeric

Ingredients for Acorn Squash Soup with Turmeric: 1 acorn squash. 1 table spoon olive oil. 1 cup shredded or diced carrot. 1 small onion, chopped. ½ apple, diced. 1 table spoon ginger. 1 table spoon turmeric. 1 14 oz can unsweetened coconut milk. 1½ cups water. ½ table spoon salt. ¼ table spoon pepper. Preparation: Cut the squash in half and scrape out the seeds. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft. In a dutch oven, heat the olive oil over medium-high heat. Add carrots and onions and saute 4 minutes. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper. Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes. Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself! Serve with pepitas, scallions, and parsley. Recipe by: Karen Kelly...
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