What to make this 4th of July?

Here are some more GREAT posts by Kate...I myself am thinking of making these Mini Caprese Bites for the 4th, along with my Sweet Dilled Macaroni Salad...mmm mmm mmm, can't wait!

Creamy Broccoli Soup

1 medium head broccoli, cut into florets and steamed just until tender
2 stalks celery, chopped
1/2 small yellow onion, chopped (optional)
1 clove garlic, minced
1″ piece fresh ginger, peeled and chopped
juice of half a lemon
1 tsp dried oregano
1/2 tsp freshly ground black pepper
pinch sea salt
1/2 cup warm water + more till desired consistency
2 tbsp olive oil
half an avocado, diced

garnish
2 tbsp pumpkin seeds
1/4 avocado, diced
pinch cayenne

1. Combine the broccoli, celery, garlic, ginger, onion (if using), lemon juice, oregano, salt, pepper, water and half avocado in a blender and puree until smooth. Add more water as needed until soup reaches desired consistency (I added about 1 1/2 cups total). Drizzle in olive oil and stir until smooth.
Ladle into bowls and sprinkle with pumpkin seeds, avocado, and cayenne. Serve immediately and enjoy!  




Recipe and photo from Cate's World Kitchen.

Raw Zucchini Noodles with Creamy Lemon & Herb Dressing

I am tired of being sick!  I have been dealing with some medical issues for over a year now and I am tired of nothing helping it out.  So, I am going to try to eat more raw food, slowly eliminating meat and sugars.  So you may be seeing a lot more "healthy food" being posted.  Today I found this yummy looking recipe at Love Veggies and Yoga. I am reading the book The PH Miracle and am going to try to change the way I eat.  So, hope you enjoy this recipe and keep checking back for some more great food!

For the Salad:

1 zucchini, spiralized
1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)

1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)

For the Dressing:

1/4 c mayo

2 – 3 tbsp honey

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tsp basil (fresh or dried)

1/2 tsp dill

1/2 tsp fresh-ground pepper, or to taste

pinch salt, optional

Stir to combine

1. Spiralize the zucchini. Or shave into small ribbons and slice.

2. Add the diced vegetables and protein.

3. Coat and toss with dressing.   Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture.  Or simply microwave the entire plate of food for 30 seconds if you want a “hot meal”.

(Photo from Loves Veggies and Yoga.)

Steamed Buns

So yummy! They went so fast I didn't even have time to take a picture of them before they were all eaten!  I made this without meat and it was good but next time I will make it with meat and maybe add some cream cheese. Buns were an awesome texture and I will definitely make this again.

Buns
2 cups flour
1/4 tsp baking powder
1/2 tbsp yeast
1 tbsp sugar
1/2 tsp salt
1 tbsp butter
1/2 cup warm water

Filling
1 cup vegetables such as carrots, sprouts, cabbages (chopped or grated small)
1/4 cup chicken, meat or shrimp cooked cut small (optional)
1 tbsp oil
1 tbsp soy sauce
1/4 tsp chili powder

1. Marinate the vegetables in soy sauce and chili powder. Heat oil and stir fry. Cool before filling buns.

2. Combine yeast and sugar in warm water. When the mixture froths add all the ingredients mix, adding more water if it is to dry and knead into a smooth dough. Let the dough rest for 1/2 hour.

3. Make small balls, roll it thin and put a heaping tablespoon of the cooled filling in the center. Using your fingers bring the dough together pinching to close.

4. Place the buns about 2 inches apart and steam for about 10 minutes in a steamer lined with banana leaf, wax paper or cabbage leaves. I use a large dutch oven or stock pot and place a steaming tray in the bottom covered with wax paper. The buns are cooked if it has become big and the color has changed. Serve it hot on it is own or with a sauce of your choice. I used teriyaki and sweet chili sauce. Serve on it's own or with some rice and hot and sour soup and enjoy!



Recipe found at  Torview Toronto.

Creamy Avocado Pasta

I am so in love right now, you know that kind, love at first sight, you know it is meant to be...that's me, yep, that's me...sigh.  I so have to go get an avocado and lemon and make this for lunch.  Hey I could even eat this for breakfast!  Thank you a thousand times over Angela, for posting this, I think you are my new best friend!

This dish is super easy to make and can be made in under 15 minutes.  What is not awesome about that?!  This is a great dinner when you are strapped or short on time or just want it, in my case.

1 medium sized ripe Avocado, pitted

1/2 lemon, juiced + lemon zest to garnish

2-3 garlic cloves, to taste 

1/2 tsp kosher salt, or to taste

1/4 cup Fresh Basil, (probably optional)

2 tbsp extra virgin olive oil

2 servings/6 oz of your choice of pasta

Freshly ground black pepper, to taste

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately and enjoy!

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Recipe from Oh She Glows.

Lemon Garlic Spaghetti

A new twist on spaghetti!  Going to make this for lunch, my mouth is watering and I can't wait!!!  Simple and easy to make, sure to be a pleaser!

4 oz dry spaghetti
1/4 cup grated Parmesan
2 tsp olive oil
1 clove garlic
2 tablespoons lemon juice
1/2 teaspoon basil
Salt and pepper to taste

1.  Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.

2.  When done drain and place back in your pan, add Parmesan, garlic oil with garlic pieces, lemon juice and basil and toss well to coat.  Sprinkle with black pepper and salt, serve and enjoy!
 
Recipe adapted from I Nom Things.

Vegetarian Tamales

You are sure to impress with this meal!  Make an extra batch because these can be wrapped up and frozen for 3 months. Just pull one out from the freezer, heat it up and enjoy!

1 package of corn husks
2 cups of masa
1 teaspoon of baking powder
3/4 teaspoon of salt
2 teaspoon of cumin
2 teaspoon of chili powder
2 1/4 cup of veggie broth
1 stick of butter
1 zucchini, chopped
3 green onions, chopped
2 cloves of garlic, minced
1 tablespoon of oil
1 large bunch of chopped cilantro
2 roma tomatoes, chopped
1/2 of a lime, juiced
1/2 cup of shredded cheddar cheese

1. Soak your corn husks in hot water for at least 30 minutes.

2. In a large bowl add the masa, baking powder, 1/2 tsp of the salt, and 1 tsp of both the cumin, and chili powder.  Now add 2 cups of the veggie broth to your mixture and form a dough. 

3.  Pop your stick of butter into your mixer and whip it up for a minute or so.  Add the masa dough in and mix it up well again.  Set your finished dough aside.

4.  In your saute pan cook up your zucchini, green onions, and garlic on medium heat in the tbsp of oil for 2 to 3 minutes.  Now add in the rest of your broth (1/4 cup), the cilantro, tomatoes, lime juice, and the remaining cumin, chili powder (1 tsp each) and salt (1/4 tsp).  Stir it together and add in the shredded cheese.

5.  Take one of your soaked corn husks and spoon a good amount of the masa mixture on top.  Now, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends.  Wrap it up like you would a burrito and tie it off. I used another corn husk to tie it up. 

6.  Grab a big pot and steam those beautiful rolled up veggie delights for about 90 minutes on medium high heat. I didn't have a steamer that big, so I used my large stock pot and placed my noodle strainer inside of it with the pot cover over the top.  While the tamales are steaming, periodically check your water level to ensure you don't boil it all away!  Pull one out after 90 minutes and unwrap it to see if it's cooked through. The masa should be firm.  Serve with rice and beans and enjoy!

Recipe and photo from Mommie Cooks.