The Longevity Kitchen: Part 2

Saturday / Feb 23 / 2013

Prepping for gazpacho
Fig Prepping for gazpacho

VELVETY MEDITERRANEAN GAZPACHO WITH AVOCADO CREAM: I loved this soup but wish I had saved it for a hot day! I halved the avocado cream to reduce some fat and it didn’t hurt the flavor.

GAZPACHO INGREDIENTS:
3 cups low-sodium tomato juice
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 tablespoon Grade B maple syrup
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
2 cloves garlic, coarsely chopped
1 fennel bulb, cut into quarters and cored
3 celery stalks, coarsely chopped
1 English cucumber, peeled, seeded, and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 cups cherry tomatoes
1 small red onion, coarsely chopped
1/4 cup coarsely chopped fresh basil, cilantro or a combination

AVOCADO CREAM WITH BASIL INGREDIENTS:
1 avocado, halved and flesh scooped out
2 tablespoons water
2 teaspoons coarsely chopped fresh basil
3/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon sea salt

DIRECTIONS:
To make the avocado cream, put all the ingredients in blender and process until very smooth. Transfer to a small bowl. (No need to rinse the blender before proceeding.)

To make the gazpacho, put all the ingredients in a large bowl and stir to combine. Working in batches, transfer to the blender and process until completely smooth.

Carrot Apple Slaw with Cranberries
Fig Carrot Apple Slaw with Cranberries

CARROT APPLE SLAW WITH CRANBERRIES: I hate coleslaw, and even the word “slaw”, so I mixed this up by calling it a salad and chopping rather than thinly slicing the vegetables. I couldn’t find unsweetened organic cranberries so substituted cherries.

INGREDIENTS:
1/4 cup unsweetened dried cranberries
1/4 cup very thinly sliced red onion
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
8 ounces carrots, peeled and thinly sliced into 1/4-inch strips
1 Granny Smith apple, thinly sliced into 1/4-inch strips
1 tablespoon chopped fresh mint
1/4 teaspoon sea salt
2 tablespoons extra-virgin olive oil
1 tablespoon slivered almonds, toasted

DIRECTIONS:
Put the cranberries, onion, 1 tablespoon of the orange juice, and the lemon juice in a small bowl and stir to combine. Let sit for a few minutes to allow the juices to penetrate the cranberries and onion.

Put the carrots, apple, mint, salt, cranberry mixture, and remaining 2 tablespoons of orange juice, and salt in a large bowl and toss gently to combine. Drizzle with the olive oil and toss again. Scatter the almonds.

Variation: Add 1/3 cup fresh or frozen shelled edamame, spritzed with lemon juice and a pinch of sea salt, or add 1 cup of finely shredded cabbage. Substitute scallion for the red onion. (*I added edamame and it was amazing!)

Hot-and-Sour Sesame Soba Noodles
Fig Hot-and-Sour Sesame Soba Noodles

HOT-AND-SOUR SESAME SOBA NOODLES: I have a new found appreciation for soba noodles! And if you want to double the vegetables go ahead–the increased veg to noodle ratio is even better.

NOODLES INGREDIENTS:
1/2 cup Sesame Miso Dressing (recipe below)
1 1/4 teaspoons of hot pepper sesame oil (*I didn’t use this)
1 teaspoon Grade B maple syrup
1 teaspoon freshly squeezed lime juice
8 ounces 100 percent buckwheat soba noodles
1 cup peeled, seeded, and finely diced cucumber
1/4 cup peeled and finely diced carrot
1/4 cup finely diced red bell pepper
1 scallion, white and green parts, thinly sliced diagonally
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint
1 tablespoon black or white sesame seeds, toasted

SESAME MISO DRESSING INGREDIENTS:
2 tablespoons mellow (light) miso
1 tablespoon tahini
3 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon Grade B maple syrup
1 teaspoon freshly squeezed lime juice
1/2 teaspoon grated lemon zest
2 teaspoons grated fresh ginger
Pinch of cayenne

DIRECTIONS:
For the dressing, combine the miso and tahini in a small bowl and stir with a fork until smooth. Add the vinegar, tamari, maple syrup, lime juice, lemon juice, lemon zest, ginger, and cayenne and whisk until well combined.

Put the dressing, 1 teaspoon of the hot pepper sesame oil, and the maple syrup and lime juice in a small bowl and stir to combine.

Bring a large pot of water to a boil over high heat. Add the noodles and decrease the heat to medium. Cook, stirring gently on occasion, until just tender, about 5 minutes. Drain and rinse well under cold water to remove the starch. Immediately transfer to a large bowl, drizzle with the remaining 1/4 teaspoon of hot pepper sesame oil, and toss gently to coat. Add the cucumber, carrot, bell pepper, scallion, cilantro, and mint and toss gently to combine. Drizzle with the dressing mixture and toss gently until evenly coated. Sprinkle with the sesame seeds before serving.

Variations: For a complete meal, add shredded organic chicken, cubed tofu, or peeled and deveined shrimp. (*I added tofu, and it was delicious!)

CLASSIFICATION / Tasting Lab
COMMENT / 0