August 2009 Archives
Edamame (AKA shelled soybeans), when purchased in the frozen section, have probably been blanched before freezing so they're technically not raw. Be sure to buy 'certified organic' edamame so there's no worry about GMOs. I prefer Seapoint Farms brand from my local coop.
2 packages frozen edamame ‐ 14 ounces each
2 cups yellow corn on the cob (4 ears)
1/2 cup green onion minced
1 whole red pepper, chopped into 1/4" pieces
1 1/2 tsp Himalayan Pink Salt
1 pinch white pepper
1 1/2 cups grape tomatoes, halved
1/2 cup cilantro, minced
Procedure:
1. Place thawed edamame into mixing bowl.
2 . Cut corn from cob, seed and chop red pepper and add both to mixing bowl.
3. Add all other ingredients and mix.
4. Toss with Mexican Tahini Dressing (or your own personal favorite).
5. Refrigerate for one hour, then serve on greens, in wraps, or just by itself! It's delicious and sooooo refreshing.
6. As always, salt and pepper to taste.
Servings: 8
Yield: 8 Cups
Recipe Type: Salad
This pesto is creamy and delicious with just a hint of heat! It is perfect addition to sandwiches, crackers, rolls or zucchini noodles. The uses are endless!
2 cups fresh basil, tightly packed
1/4 cup olive oil
2 teaspoons light miso
1 teaspoon crushed garlic
1/2 teaspoon nutritional yeast
1/2 teaspoon Himalayan pink salt
1/8 teaspoon white pepper
1 pinch cayenne pepper, or to taste
1 teaspoon lemon juice
1/4 cup walnuts
Procedure:
1. Wash and dry your basil. Combine all ingredients into food processor outfitted with the "S" blade, process until desired consistency is achieved. Store in a glass jar for up to five days in the refrigerator. When freezing store in air tight container or freeze pesto in ice cube trays, then store in an air tight container in freezer for up to three months.
Servings: 6
Yield: 1
Recipe Type: Sauce
