By Shepherd Ogden; Natural Organic Farmers Association
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Example text
Serves 4 V, G 1-1/2 cups coconut milk 1-1/2 cups water 2 ripe large avocados 1/4 cup packed fresh basil Juice of 1 lime 1 jalapeño chile pepper, seeded and minced 1/4 teaspoon sea salt 1/4 teaspoon freshly ground pepper, preferably white Grated zest of 1 lime Place all the ingredients except the lime zest in a blender or food processor container, and blend until smooth. If you find the mixture too thick, simply blend in more coconut milk or water. Pour the mixture into a container with a tight-fitting lid and refrigerate for at least 2 hours.
For the dressing: In a small bowl, stir together the orange juice, balsamic vinegar, honey, poppy seeds, and black pepper. Whisk in the olive oil. Divide the salad among serving plates and top with poppy seed dressing. 50 Cucumber Seaweed Salad Popular in Japanese cuisine, this light salad packs a ton of umami, courtesy of the seaweed. Soaking up nutrients as it dances in the currents, wakami and other edible seaweed are nutrition powerhouses and something we should be eating more of. If available, wasabi powder adds a little kick to the dressing.
Serves 4 V, G 1-1/2 cups coconut milk 1-1/2 cups water 2 ripe large avocados 1/4 cup packed fresh basil Juice of 1 lime 1 jalapeño chile pepper, seeded and minced 1/4 teaspoon sea salt 1/4 teaspoon freshly ground pepper, preferably white Grated zest of 1 lime Place all the ingredients except the lime zest in a blender or food processor container, and blend until smooth. If you find the mixture too thick, simply blend in more coconut milk or water. Pour the mixture into a container with a tight-fitting lid and refrigerate for at least 2 hours.
