Wednesday, April 27, 2011

Lemony Asparagus Soup

This recipe, compliments of Food & Wine (one of my favorite magazines) defines Spring.

The flavors are amazing- this makes a lovely light lunch or a great addition to a dinner menu.

Enjoy!


Lemony Asparagus Soup


3 pounds asparagus, twelve 3-inch tips reserved, the rest cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1 small white onion, halved and thinly sliced

4 cups chicken stock

Two 1-inch wide strips of lemon zest, plus 1 teaspoon finely grated lemon zest for garnish

2 teaspoons fresh lemon juice

Salt and freshly ground white pepper


  1. Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Boil all of the asparagus until bright green and barely tender, about 3 minutes. Drain and transfer to the ice water to cool, then drain again. Cut the 12 asparagus tips in half lengthwise and set aside.
  2. Wipe out the saucepan. Add the olive oil and heat until shimmering. Add the sliced onion to the saucepan and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the chicken stock and lemon zest strips, bring to a boil and simmer for 5 minutes. Add the asparagus pieces and cook until tender, about 5 minutes. Discard the lemon zest strips.
  3. Working in batches, puree the soup in a blender. Return the soup to the saucepan and stir in the lemon juice. Season with salt and white pepper and reheat if necessary. Ladle the soup into bowls and garnish with the asparagus tips and grated lemon zest. Serve hot or chilled.


MAKE AHEAD

The asparagus soup can be refrigerated overnight; refrigerate the asparagus tips separately.


Friday, April 15, 2011

Grilled Shrimp with Avocado & Orange Salad

The majority of shrimp consumed in America come from east Asia. A surprising number of these shrimp have traces of harmful chemicals, pesticides, and bacteria. Shrimp that are raised in Vietnam, China, Thailand, Indonesia and other associated areas are generally raised in conditions that would not pass inspection in the United States.

One of the scarier chemicals found in shrimp farms is chloramphenical. This is an ultra-strong antibacterial agent that shrimp farmers use to control disease in overcrowded conditions. It has been banned in the west for decades because it causes blood disorders and has no safe level of exposure. Chloramphenicol isn’t the only dangerous antibiotic used on shrimp farms.

So, how can we protect ourselves from tainted shrimp? In the grocery store, US raised and wild caught shrimp are good places to start. At the restaurant, ask owners the origin of shrimp they serve.


When you find your local, clean shrimp, please enjoy the amazing taste of this Spring Salad!

It is out of this World...

Grilled Shrimp with Avocado & Orange Salad


2 navel oranges

2 teaspoons hot sauce

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons chopped mint

Salt and freshly ground black pepper

24 large shrimp (about 1 1/2 pounds), shelled and deveined

3 tablespoons fresh lime juice

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/4 cup coarsely chopped cilantro

Pinch of dried oregano

2 Hass avocados, cut into thin wedges


  1. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a medium bowl, cut between the membranes to release the orange sections into the strainer. Squeeze the juice from the membranes into the bowl through the strainer. Whisk 1 teaspoon of the hot sauce into the strained juice with 1 tablespoon of the oil and the mint. Season with salt and pepper; add the shrimp and toss.
  2. In another bowl, combine the lime juice with the remaining 1/4 cup of oil and 1 teaspoon of hot sauce. Add the tomatoes, onion, cilantro and oregano and the orange sections. Season lightly with salt.
  3. Light a grill or heat a grill pan. Grill the shrimp over high heat for about 4 minutes, turning once or twice until lightly charred and cooked through. Transfer the shrimp to plates. Gently fold the avocados into the orange salad and serve alongside the shrimp.
  4. recipe from Food and Wine

Tuesday, April 12, 2011

Pineapple Bliss!

I love finding desserts to make for company that taste fresh and are not loaded with refined sugar. Coconut milk is not only delicious but it contains good fats that your body will utilize instantly. Pineapple contains enzymes that support digestion and pistachios, well they just taste really, really, good!
Enjoy this fresh, yummy (guilt-free) dessert!

Pineapple with Coconut Milk & Pistachios

4 1/2-inch rings pineapple, halved

1 tbsp. coconut milk

1/4 cup chopped pistachios

Place fruit slices on a serving platter. Drizzle with the coconut milk and top with the chopped pistachios. Serves 4




Friday, April 8, 2011

Strawberry Salad

Welcome Spring!

This salad found on www.marthastewart.com, will make the arrival of Spring official. I love all the many variations on strawberry salads, but this recipe keeps it simple & tasty. You could always dress it up with grilled chicken or steak, or just toss on crumbled feta or goat cheese.


Ingredients

  • 1/2 pint strawberries, rinsed, hulled, and quartered
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bunches arugula, washed, dried, and trimmed
  • 1/2 cup toasted pecan halves

Directions

  1. In a large bowl, toss 1/2 pint strawberries, rinsed, hulled, and quartered, with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.

  2. In a small bowl, whisk together another tablespoon balsamic vinegar with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper.

  3. To the strawberries, add vinaigrette, 1/2 cup toasted pecan halves, and 2 bunches arugula, trimmed and thoroughly washed and dried. Toss to combine, and serve.


Thursday, April 7, 2011

Spring Whole Foods Cleanse!

00144615.jpgAvocado with exposed pitFarmers market in Spain
GROUP WHOLE FOODS SPRING CLEANSE!

MONDAY, MAY 9TH 6:30-8:30PM &
MONDAY, MAY 23RD 6:30-8:30PM
317 Main Street, Yarmouth, ME 04096

DOES YOUR BODY NEED A KICK-START?
The whole foods cleanse is a 14-day program that is designed to flush the body
with real food and concentrated nutrition throughout the day. This program is not a fast.
You will not feel hungry or deprived. Nor is it taking expensive vitamins and supplements.
The meals that you eat are fresh, easy & delicious!

GROUP CLEANSE INCLUDES:
14-DAY MENU PLAN
(2) 2-HOUR WORKSHOPS
CLEANSE INFORMATION BOOK
COMMUNITY DISCOUNT COUPONS
OVER 35 DELICIOUS, EASY SPRING RECIPES
$149.00

SPACE IS LIMITED- CALL TODAY AND RENEW YOU!
207.846.1162 (X.6)

Sara Sullivan, BA, CN, HHP
Certified Nutritionist
Holistic Health Practitioner

Sanctuary Holistic Health Center
50 Forest Falls Drive, Yarmouth, ME 04096
(207) 846.1162

www.nourishyourbodytoday.com
www.saradishes.blogspot.com

Friday, April 1, 2011

Spring Slaw

This recipe is from www.sunday-suppers.com
If you have not yet checked out this website, please take a moment to do so.
This slaw looks oh so delicious and on a day like today, when it seems demoralizing to look out the window at the falling snow, this Spring recipe looks like a real treat!

Recipe : Spring Slaw
sweet peas, torn cornbread, mint-cumin vinaigrette
Serves 4

1 cup fresh sweet peas – thinly sliced on the bias
1 1/5 cup white cabbage – thinly sliced
1 cup arugula
1 1/2 cup frisse
micro daikon radish sprouts
lots of torn mint
toss it with a cumin vinaigrette

Cornbread Croutons
we toasted rough cut cornbread cubes with olive oil and chili pepper powder for about 10-15 minutes at 350 degrees

Vinaigrette

½ cup honey
¼ cup apple cider vinegar
Juice of 1 lemon
1 tsp cumin
¾ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
In a small bowl, whisk together honey, vinegar, lemon juice, and cumin. Slowly whisk in olive oil to form an emulsion.
Season with salt and pepper.