Blissful Bites (13 page)
1 tablespoon coconut oil or
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2
cup water
2 medium carrots, chopped
2 medium red beets, peeled and chopped
1 tablespoon coriander
1 teaspoon oregano
Pinch sea salt, plus more to taste
5 cups filtered water
1 cup red lentils, washed and drained
1 tablespoon umeboshi vinegar or red wine vinegar
1 small lemon, juiced
Dash black pepper
Soy sour cream, for topping
Chopped dill, for garnish
Sea salt, to taste
Heat oil or
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â
2
cup water in a large stockpot over medium flame. Add carrots, beets, and spices with a pinch of sea salt and sauté for four minutes covered, stirring occasionally. Add water and lentils. Bring to a boil, then lower flame. Simmer partially covered for about 25 minutes, or until lentils are cooked through.
Puree in small batches in a blender and return to pot. Or use an immersion blender. Stir in vinegar, lemon, and pepper. Taste and add sea salt if needed.
Serve warm or cold garnished with a dollop of soy sour cream and chopped dill.
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blissful definition
Umeboshi plums
are pickled plums from Japan that are used to make umeboshi vinegar. The plums have many medicinal properties.
Umeboshi vinegar
is the liquid left over from the pickling process, which can be used as a seasoning. It's very salty, so use sparingly.
cali-style white bean bruschetta
cali-style white bean bruschetta
⢠Makes 5 to 7 servings
Some people stay away from avocados because they are high in fat. But the fat in avocados is monounsaturated, which studies show may lower cholesterol. So don't be scared! Try this new take on the Italian appetizer bruschetta, made with white beans for added fiber.
2 cups cooked white navy beans, or 2 cans (15 ounces each), drained and rinsed
1 large avocado, small cubes
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3
cup packed fresh basil, chiffonade (page 27)
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2
cup cherry tomatoes, quartered
Splash olive oil (optional)
2 tablespoons balsamic vinegar
Sea salt, to taste
Baguette slices
Mix bruschetta ingredients together and let marinate for at least 30 minutes in the fridge. Taste, and season with sea salt as necessary. Toast bread and pile it on.
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blissful variation
This can be served in lettuce or cabbage leaves if you're avoiding bread, or just eat it on its own with a side of grains.
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blissful suggestion
To make beans from scratch follow
basic beans
recipe, on page 202.
⢠Makes about 2
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2
cups
This is quick and easy guacamole that isn't spicy. If you want to make it spicy, feel free to add chopped jalapeños or a touch of cayenne pepper.
3 small ripe avocados, cubed
1 tablespoon fresh lime juice
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â
4
teaspoon cumin
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â
4
teaspoon chili powder
Pinch black pepper and sea salt
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â
3
cup tomatoes, chopped (optional)
1 tablespoon cilantro, chopped
Season to taste
Mash avocados in a small bowl with a fork until you obtain the consistency you prefer. I like it a little chunky. Stir in the rest of ingredients and season to taste.
⢠Makes about 10 servings
This recipe makes enough to fill a 9x13 dish, but if you want less, you can always halve the recipe. I would consider this party food, not something you would eat all the time. It will be the biggest hit at your next party or potluck. For a seven-layer dip, sprinkle black olives on top.
1 cup dried pinto beans, or 2 cans (15 ounces each), drained and rinsed
Filtered water
1 package Soyrizo
1 tub (12 ounces) soy sour cream
1 jar of your favorite salsa
Easy guacamole
, on page 65
1 small head romaine lettuce, chiffonade (see cutting techniques on page 27)
2 cups cherry tomatoes, sliced in half
1 package (8 ounces) Daiya cheese (optional)