SPINACH MOUSSE

Makes 4  servings

Even Popeye loves tomatoes when they’re stuffed with this creamed spinach mousse. Serve over sprouts or your choice of greens.

4        large tomatoes

2        cups fresh spinach

1        tablespoon basil, freshly chopped

1          teaspoon tarragon, freshly chopped

¼       teaspoon garlic, freshly grated

2         tablespoons seed cheese, such as almond or cashew

½       teaspoon sea salt

½       teaspoon fresh pepper

TOOLS: High-speed blender

•    Cut off tomato tops. Hollow tomatoes out and discard.

•    Blend remaining ingredients in high-speed blender.

•    Pour mixture into hollowed-out tomatoes and serve on favorite greens.

Learn about the health benefits of tomatoes:

http://tiny.cc/7s7kh

Herb Cheese

BASIC ALMOND RICOTTA

Makes about 3 cups

Adding raw nut cheeses to your repertoire may satisfy your soul in ways that you don’t anticipate. Start off with the simplicity of the Basic Almond Ricotta. Or divide batch portions to create a cheese board assortment with varieties of Feta and Herb Cheese. 

3           cups raw almonds, plus water for soaking

¼         teaspoon probiotic powder

1            teaspoon  light yellow miso

1 ½      cup water

TOOLS: High-speed blender, mesh container or sieve and cheeseclotPlace almonds into hot water for a few minutes. Pinch almond skins off with fingers.

• Place almonds into hot water for a few minutes. Pinch almond skins off with fingers.
• Remove almonds from hot water. Place in bowl and cover with cool water. Soak at room temperature for 4-6 hours.
• Place probiotic powder, light miso, and water into blender and mix.
• Drain soaked almonds. Add soaked almonds to blender and process with miso mixture, adding more water if necessary to achieve a smooth consistency.
• Dampen cheese cloth and layer inside mesh container.
• Pour almond mixture into cheesecloth and cover with cheesecloth folds.
• Let stand to ripen (ferment) about 12 hours over bowl.
• Place weight on top of mesh container if mixture has excess liquid.
• Store covered in the refrigerator about 24 hours to firm up, or prepare cheese alternatives now before storing.

Chop Chop Salad

CHOP-CHOP SALAD

Makes 6-8  servings

While you could make this in a food processor, it is well worth it to chop these ingredients by hand into ¼” chunks to fully appreciate the ingredients. For an East Meets West/Asian fusion type dish, serve with Orange-Ginger Dressing.

1             tablespoon lemon juice plus 2 cups water, mixed in bowl

2             large apples

1            wedge napa cabbage, or 2 cups finely chopped

2            cups romaine lettuce, finely chopped

1              cup English cucumber, chopped

1 cup red pepper (about 1 large red pepper), chopped

½            cup red onion, finely chopped

TOOLS: Ceramic knife for long-lasting freshness, if available

• Chop apples into ½” – ¾” chunks. Set aside in bowl with lemon juice and water.
• Chop remaining ingredients into ¼” – ½” pieces. Drain lemon water from apples and place all ingredients in one bowl.
• Hand mix all ingredients until all are evenly distributed.

Chef’s note: Chop-Chop Salad keeps, refrigerated in airtight container or green bags, up to 2 days.  To prevent apples browning, put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.

Learn about the health benefits of apples:

http://tiny.cc/81gij

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