Cucumber Avocado Gazpacho with Fennel
by:  Kristine Nicholson, Healthy Eating Specialist for Whole Foods, Vauxhall, NJ 

 Ingredients: 2 teaspoons coconut oil; 1 yellow onion, diced; 4 garlic cloves, minced; 2 cups pumpkin, peeled and small dice (or 1 BPA free-can or container of pumpkin puree); 2 cups vegetable broth, more as needed; 2 cups of coconut milk; 1 bay leaf; ¼ teaspoon dried thyme; 2 tablespoons red curry paste; ½ teaspoon nutmeg; sea salt and pepper, to taste; 4 tablespoons pumpkin seeds (pepitos); 4 tablespoons fresh cilantro

 

Instructions:  In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes.  Add the stock, coconut milk, bay leaf, thyme and curry paste.  Cook for 15-20 minutes, adding more stock as needed.  Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender.  Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.  To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. Enjoy!Type your paragraph here.

Swiss Chard and Kale Salad 
By  Biji Jacob


Here is a dish that is packed with omega-3 fatty acids, minerals, vitamins and health-benefiting phytonutrients.  It is sure to excite your palate while making you feel wonderful.

Ingredients

 1 cup chopped Swiss chard; 1 cup chopped kale; 3 cloves chopped garlic; 1 small diced red onion; 3 whole green chilies; ¼ cup frozen coconut; ¼ Tsp turmeric; ½ Tsp mustard seeds; 1 Tbsp olive oil; 1 Tsp         Sea salt

Instructions

Heat mustard seeds in Olive oil until they begin to pop.  Sauté in onion and garlic 2-3 min.  Add green chilies and sauté 2-3 min.  Add kale and Swiss chard, heat until wilted.  Add frozen shredded coconut and turmeric.  Continue to heat through.  Stir in sea salt.  Serve warm or at room temp with your choice of rice or quinoa.

Tomato Casserole 

By Clare Dus


​Ingredients 16 plum tomatoes, cubed 3 Tbsp bacon fat or butter 2 cups French bread, cubed 2 cloves garlic minced 2 Tbsp sugar,Salt and pepper to taste ¼ cup basil 1 cup parmesan cheese ,Olive oil Instructions Preheat oven to 350°F Heat bacon fat (or butter) in a large skillet Add bread and stir under medium heat until brown, 5-7 min Remove bread from skillet and add tomatoes, garlic, and sugar.  Sauté 5 min Season with salt and pepper Add basil and remove from heat Transfer to casserole  Cover with parmesan cheese Drizzle with olive oil Add bread to casserole Bake until bubbly 35 to 45 min

Ingredients:  2 large avocados, 2 English cucumber, peeled and de-seeded, plus additional cuke with peel for garnish, 1 large bulb of fennel, 4 stalks of scallion greens, 4 Tablespoons lemon juice, 2 Tablespoons apple cider vinegar, 1/2 teaspoon Celtic sea salt, 1/2 teaspoon chili powder, 2 cups low salt veggie broth, Smoked paprika, to garnish

Instructions:
Place avocado, cucumber, fennel, scallion greens, lemon juice, vinegar and broth in vitamix.  Puree on high speed until smooth.  Blend in salt and chili powder.  Serve, garnishing with extra fennel and smoked paprika if desired

Cucumber Avocado Gazpacho with Fennel 


Thai soup