Ingredients For the Soup: 6 Poblano Peppers green 3 Tbs Coconut Oil 4, 6″ Corn Tortillas cut into 1″ strips 2 Cloves of Garlic minced, about 2 tsp. 1/4 C White Onion diced, about 1/4 of an onion 1 Tbs Pickled Jalapeño Pepper minced (for intense heat – optional) 2 C Sweet Corn fresh or … Read more
Ingredients 3-4 lb (about 1 kg) Sweet Summer Melon such as Galia, Leopard or Crenshaw 1/2 C (146g) Whole Milk or Greek Yogurt 1/4 C (50g) Extra Virgin Olive Oil 1 Large Lime zested and juiced, plus more for seasoning 3-4 Mint Leaves 1 tsp Flaky Sea Salt such as maldon, plus more for seasoning … Read more
Ingredients 2 carrots 2 leeks 2 sticks of celery 2 onions 6 large ripe tomatoes , on the vine 4 cloves of garlic olive oil 1 organic chicken stock cube , or vegetable stock cube ½ a bunch of fresh basil , (15g) extra virgin olive oil 2 x 400 g tins of quality plum … Read more
Ingredients 5 oz shiitake mushrooms 2 large carrots 1 bunch of scallions 12 oz firm silken tofu 4 free-range chicken thighs, skin on, bone in 4 cups organic chicken stock 1 teaspoon reduced-sodium soy sauce 2 teaspoons Korean chili paste or hot chili sauce 7 oz kimchee (find it in Asian supermarkets) 8 oz whole-wheat … Read more
Ingredients 2 ripe avocados roughly chopped (peeled, pit discarded) 1 cup coconut milk I used lite 1 cup low sodium vegetable broth zest from one lemon 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon lemon basil 2 teaspoons shallots 1 1/2 teaspoons kosher salt Instructions Add all ingredients to a blender and puree until very smooth. Refrigerate for at least 2 hours to let the flavors blend … Read more