White grapes, cucumbers and apples marry together in this fabulous late summer gazpacho. Oh how I do love a cold soup, especially when it requires not firing up the stove in the seemingly endless summer!

For this creation, presented live on the WCNC Charlotte Today Show, I used raw cashews as a substitute for dairy, soaked and blended at high speed they yield a delightfully rich cream, you won’t even miss the dairy!

The perfect finishing touch for this dish is the Hickory Smoked Trout from Sunburst Trout Farm in the beautiful North Carolina mountains. Sustainably raised in the pristine mountain waters from the Shining Rock National Wilderness, without hormones or antibiotics, the trout is an excellent source of omega 3 fatty acids.

Sunburst Trout Farm offers a wide variety of trout products, available for purchase online or at select outlets. The smokiness of the Hickory Smoked Trout was the perfect compliment to the cool, crisp white grape and cucumber gazpacho.

Enjoy!

Chef Carol Green, NTP

 

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White Grape & Cucumber Gazpacho with Hickory Smoked Trout

A light and delicate gazpacho, perfect as an appetizer course contrasted with the Sunburst Hickory Smoked Trout. This recipe is dairy free made with freshly made cashew cream, real dairy cream could be substituted.

  • Author: Carol Green
  • Prep Time: 30
  • Cook Time: 4
  • Total Time: 34 minutes
  • Yield: 4
  • Category: Soups

Ingredients

Ingredients:

1 ½      cups raw Cashew Nuts

2          cups White Grapes washed and frozen

1          large English Cucumber, rough chopped

1          Green Granny Smith Apple, peeled, cored and rough chopped

1          stalk Green Onion chopped

2-3       Tbsp. White Champagne Vinegar

2          Tbsp. Olive Oil

1          clove Garlic, finely zested

3          Tbsp. Dill finely chopped

½         tsp. Paprika

¼         tsp. Cumin

Sea Salt, to taste

To Serve:

¼         cup White Grapes, sliced

¼         English Cucumber, finely sliced

4          small Dill Sprigs

½         cup Cashew Cream (reserved from recipe)

8oz      Sunburst Farms Hickory Smoked Trout, broken in large flakes

Instructions

Prepare the Cashew Cream:

  • Place the cashews in a medium bowl and cover with filtered water and a pinch of salt; leave on the counter to soak for four hours.
  • Drain the cashews, and place in a high-speed blender with 1 cup of fresh filtered water and a pinch of salt.
  • Blend on high speed for 3-4 minutes, until light and fluffy.
  • Reserve ½ cup of the cashew cream for garnish.

Prepare the Gazpacho:

  • Place all the gazpacho ingredients in a food processor, and process for approximately one minute, until blended but still slightly chunky.
  • Taste for seasoning
  • Serve in shallow soup bowl, garnish a swirl of cashew cream and top with approximately 2oz of the trout.
  • Finish with slices of cucumber, grapes and dill sprigs.

Notes

If using real dairy, cut the amount by half, as it may overwhelm the flavors.

Keywords: White Grape and Cucumber Gazpacho; Sunburst Trout; Hickory Smoked Trout; Omega 3 Rich; Cold Soup; Detox; Vegan Soup

 

The Ultimate Mexican Chocolate Avocado Mousse

 

Chocolate and avocado; who knew these two nutrient rich foods would marry so well, to create a sublime dessert?!

A blender or foods processor, a couple of ripe avocados and a few key ingredients is all you need to whip up the most amazingly rich and divine dessert; and guess what, the avocados taste is quite undetectable!Rich in heart healthy monounsaturated fats, the avocados provide a silky smooth base for the mousse.

For the choice of chocolate, I prefer to go with organic Dutch processed cocoa, rich in flavor and color which is Fair Trade Certified.  The certification of the product ensures ethical treatment of the growers and workers who produce it as well as social premiums to help their communities.

For this recipe I used coconut milk as my base, really any nut milk or even real cream will work really well.  I’ll let you in on a little secret…. place the mousse in the freezer for an hour, and you have a divine frozen treat!

Enjoy!

Chef Carol

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The Ultimate Mexican Chocolate Avocado Mousse

You’d never guess the secret ingredient is avocados! Rich in healthy fats and minerals, avocados give this delectable mousse a silky texture with the antioxidant power of cinnamon, paprika & nutmeg.

  • Author: Carol Green
  • Prep Time: 10
  • Total Time: 10
  • Yield: 8

Ingredients

Ingredients:

  • 4 large ripe avocados
  • 1 cup coconut milk
  • ½ cup Dutch process dark cocoa powder
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon paprika
  • 1/8 teaspoon nutmeg
  • 1 packet stevia or 3 drops liquid

Pinch of salt

Instructions

  • Place all the ingredients in a blender or food processor, and blend until smooth.
  • Chill until ready to serve, spoon or pipe into individual cups.

Keywords: avocado chocolate mousse, Mexican chocolate mousse, heart healthy

A quick and simple snack to prepare, these crispy pumpkin seeds are additive alone or as toppings.

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Crispy Spiced Pumpkin Seeds

  • Author: Carol Green
  • Prep Time: 5 hours
  • Cook Time: 15 hours
  • Total Time: 20 hours

Ingredients

  • 2 Cups Raw Pumpkin Seeds
  • 1 Tbsp Olive Oil
  • 1/2 tsp. Hotshot Spice Blend (equal ginger, cinnamon & turmeric)
  • 1 tsp. Sea Salt

Instructions

  • Preheat the oven to 350F
  • Place the pumpkin seeds on a sheet pan, and toss with the oil and spice.
  • Bake until crispy, stirring once or twice, 12 to 15 minutes.

This versatile recipe is a key component to the ‘Bountiful Bowls’‘ recipe!

A simple snack delicious alone or as a topping for salads and the ‘Bountiful Bowls’!

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Moroccan Spiced Roasted Chickpeas

  • Author: Carol Green
  • Prep Time: 10 hours
  • Cook Time: 1 hour
  • Total Time: 11 hours
  • Yield: 8

Ingredients

  • 15 oz cans Chickpeas (Garbanzo beans), drained
  • 1 Tbsp Olive Oil
  • 1 tsp. Moroccan Spice Blend
  • 1/2 tsp. Sea Salt

Instructions

  • Drain the chickpeas, rinse well and allow to drain in a colander
  • Preheat the oven to 350F
  • Line a sheet pan with paper towels and allow to dry.
  • Place the chickpeas in a single layer on the sheet pan, and in the oven for 20 to 30 minutes, stirring once or twice, to dry out.
  • Toss with the olive oil and spices, bake a further 30 to 40 minutes, stirring once or twice until crispy.
  • Allow to cool, enjoy as a snack or a topping for salads or the Bountiful Bowls.

Soaked cashews are the base for this amazingly creamy sauce, the base recipe can be used for sweet or savory sauces.

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Jalapeno Cilantro Cashew Creme

  • Author: Carol Green
  • Prep Time: 15 hours
  • Cook Time: 0 minutes
  • Total Time: 15 hours
  • Yield: 8

Ingredients

  • 1 Cup Raw Cashews Pieces
  • 1 Bunch Cilantro
  • 1/4 Cup Jalapeno Canned
  • 1 Tbsp. Coconut Aminos or Tamari Sauce
  • 1/2 tsp. sea salt
  • 1/2 tsp. Smoked Paprika

Instructions

  • Cover the raw cashew nut in filtered water and allow to soak for 3 -4 hours. Drain, rinse well, and place in a high speed blender jug.
  • Add enough filtered water to cover the cashews.
  • Add the cilantro, jalapeno and seasonings. Blend until creamy, approximately three to four minutes.
  • Add more water if too thick, taste for seasoning.

Notes

  • This sauce is delicious as a topping for the Bountiful Bowl, as a dip or a dressing for tacos.
  • To achieve the creamy consistency a high speed blender is needed.

This versatile recipe is a key component to the ‘Bountiful Bowls’‘ recipe!

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Roasted Root Vegetables

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 40 hours
  • Total Time: 60 hours
  • Yield: 8

Ingredients

  • 3 Cups Orange Sweet Potato, peeled & 1
  • 2 Cups Purple Sweet Potato, peeled & 1
  • 2 Cups Butternut Squash, peeled & 1
  • 1 Cup Red Beets, peeled and 1/2
  • 3 Tbsp. Coconut Oil
  • 1 Tbsp. Moroccan Spice Blend
  • 2 Tbsp. Coconut Aminos or Tamari Sauce

Instructions

  • Preheat the oven t0 450F,  and place the vegetables separately on sheet pans.
  • Toss with the coconut oil, place in oven for 20 minutes. Remove, stir add the seasoning and cook a further 20 to 30 minutes until golden and tender.
  • Toss with the coconut aminos or tamari, serve hot or at room temperature.

Notes

  • The vegetables can all be placed on the same pan, however as they cook at different speeds it is easier to cook them evenly on separate pans.
  • The key to successfully roasting vegetables is a hot oven, not crowding pan keep the vegetables in a single layer, and not too much oil.

This versatile recipe is a key component to the ‘Bountiful Bowls’‘ recipe!

One of the most popular super foods on the planet, Kale earned this spot as it is truly a nutrition powerhouse, rich in antioxidants and vitamins.

A cruciferous vegetable related to broccoli, cabbage and brussel sprouts, kale is loaded with antioxidants including beta carotene, vitamins K,  and iron. Kale is available in may varieties, such as the smoother straighter Lancino Kale, deep purple Kale, the bouncy curly Kale or ‘baby’ Kale, which is generally a blend harvested young.

Now we all know we should be eating this fabulous ‘food armour’, but quite frankly it quite often just doesn’t taste so great! The trick to enhancing the slightly peppery bitter taste of kale, is to blend it with sweet, crunch elements and a tangy dressing.

I this recipe, I blend the kale with crunchy Jicima, which is an amazing prebiotic food (feeding the good gut bacteria!), and bright golden beets, a great detoxifying food. To pretty up the salad I added watermelon radish in julienne strips, regular radish would work fine too.

Dress this fabulous salad with the tangy Cranberry Ginger Vinaigrette, enjoy alone, with a some protein added, or as a component to the ‘Bountiful Bowls’ recipe.

Enjoy!

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Kale Salad with Cranberry Ginger Viniagrette

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 0 minutes
  • Total Time: 20 hours
  • Yield: 8

Ingredients

  • 1 Bunch Lancino Kale
  • 1 Bunch Curly Kale
  • 2 Cups Jicima, peeled and shredded
  • 1 Cup Golden Beet, peeled and shredded
  • 1/2 Cup Fennel Bulb, shredded
  • 1/2 Cup Watermelon Radish, peeled and julienned
  • 1/2 Cup Kale Micro greens, for garnish

Instructions

  • Prepare the kale, tear the leaves away from the hard rib, and discard the rib.
  • Tear or cut into bite sized pieces, rinse and dry well.
  • Add a small amount of the Cranberry Ginger Vinaigrette
    and work well into the kale.
  • Add the additional ingredients, toss with jut enough dressing to coat, serve.

Notes

Kale is truly a nutrition powerhouse and one of the most nutrient dense foods on the planet. The slightly peppery taste is well balanced with crunchy elements such as the Jicima and tangy Cranberry Ginger Vinaigrette dressing.

 

 

This versatile dressing is a key component to the ‘Bountiful Bowls’‘ recipe!

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Cranberry Ginger Vinaigrette

  • Author: Carol Green
  • Prep Time: 10 hours
  • Cook Time: 0 minutes
  • Total Time: 10 hours
  • Yield: 8

Ingredients

  • 1/2 Cup Coconut or Apple Cider Vinegar
  • 1/2 Cup Olive Oil
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Cup Dried Cranberries
  • 1 Tbsp. Grated Ginger
  • 1 Tbsp. Dijon Mustard
  • 1/2 tsp. Toasted Sesame Oil

Instructions

  • Place all the ingredients in a high speed blender and blend until smooth.

 

Notes

This sweet and tangy dressing pairs well with Kale salad