INGREDIENTS
2 small shallots, peeled and chopped 1 ½ cups fresh basil leaves, loosely packed 1/4 cup extra virgin olive oil 3/4 cup vegetable broth, low sodium ½ cup red wine vinegar 1 ½ Tablespoon honey 1–2 Tablespoons Dijon mustard freshly ground pepper and salt to taste PREPARATION Combine the shallots through Dijon mustard in a blender. Puree until smooth. Taste and add freshly ground pepper and salt to taste. Makes just under 2 cups. Use about 1 cup to marinate about 4 servings of protein.
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INGREDIENTS
3 15-ounce cans of chickpeas, drained and rinsed (or prepared fresh) 3 garlic cloves, peeled and sliced into quarters 1/4 cup freshly squeezed lemon juice 1 cup premium tahini paste 2 teaspoons ground cumin 3/4 cup ice-cold water 2 Tablespoons Summer Vinaigrette 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper Optional toppings: extra virgin olive oil, paprika, fresh parsley PREPARATION Combine chickpeas, garlic, lemon juice, tahini paste, and cumin in a blender or food processor and pulse to a dense purée. Remove lid and scrape the sides down a bit. Replace lid and remove middle cap. Turn blender or food processor to medium, slowly add the ice water continue to blend until smooth. Add the Summer Vinaigrette and continue to blend. Taste and add salt and pepper for the desired flavor. Place in a serving bowl or save in a closed container in the refrigerator for up to 1 week. When serving as a dip, suggest topping with extra virgin olive oil, paprika and fresh parsley.
INGREDIENTS
1 1/2 ounces rum 2 ounces light coconut milk 1 Tablespoon lemon juice 1/4 cup pineapple chunks, frozen 2–3 Tablespoons vanilla frozen yogurt PREPARATION Place the rum through frozen yogurt in a blender. Blend until smooth. Pour into a cocktail glass and garnish with a fresh pineapple slice. Makes 1 serving.
INGREDIENTS
½ cup fresh cilantro leaves ½ cup nonfat Greek yogurt, plain 4 limes, squeezed to make about 1/3 cup fresh lime juice 1 Tablespoon olive oil 2–3 garlic cloves, peeled 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon hot pepper sauce PREPARATION Place cilantro leaves through hot pepper sauce in a blender. Blend until smooth. Makes about 1 1/2 cups. |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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