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Recipes

"On a living-food diet, I have personally found that it is easier to experience an extraordinarily exquisite, gentle eternal flow of the Divine energy coursing through the physical and subtle bodies....The more we experience ourselves permeated with this Divine energy, the more we experience the truth of our existence as 'That,' and know that this divine experience is our primary identity."
- Gabriel Cousens, M.D.

 

 

Roasted Heirloom Tomato Soup

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

  1. Pre-heat oven to 450º.
  2. Wash, core and cut the tomatoes into halves.
  3. Spread the tomatoes, garlic cloves, and onions onto a baking tray. If using vine cherry tomatoes for garnish, ad them as well, leaving them whole and on the vine.
  4. Drizzle with 1/2 cup of olive oil and season with salt and pepper.
  5. Roast for 20 to 30 minutes, or until caramelized.
  6. Remove roasted tomatoes, garlic, and onion from the oven and transfer to a large stock pot (set aside the vine tomatoes for later).
  7. Add 3/4 of the chicken stock, bay leaves and butter.
  8. Return soup to low heat, add cream and adjust consistency with remaining stock, if necessary. Season to taste with salt and freshly ground black pepper.
  9. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes, and a splash of heavy cream.

 

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Heirloom Martini

1/4 piece heirloom tomato (your choice)
Small sprig fresh basil plus more leaves, for garnish
Ice
2 ounces premium gin
1/2 lemon, juiced
1/2 ounce orange flavored liqueur (recommend Cointreau)

  1. In a pint glass or a Boston shaker, muddie the tomato
    and basil.
  2. Add ice, the gin, lemon juice, and orange liqueur.
  3. Shake and strain into a chilled martini glass.
  4. Garnish with a basil leaf.

 

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Pepper Texas Pickles

2 lbs cucumbers sliced
1/2 cup chopped fresh cilantro
6 small red chile peppers (or more if you like it hotter)
2 garlic cloves, thinly sliced
1 large sweet onion, sliced
3 cups white vinegar (5%)
1 cup water
1/3 sugar
2 tablespoons canning and pickling salt
1 tablespoon pickling spices

  1. Place first 5 ingredients in a large plastic bowl (do not use glass)
  2. Combine vinegar, 1 cup water, and next 3 ingredients in a 4 cup glass measuring cup.
  3. Microwave, and stir until sugar dissolves.
  4. Pour hot mixture evenly over cucumber mixture.
  5. Cover and chill 48 hours.
  6. Spoon evenly into quart canning jars or freezer containers.
  7. Leaving 1/2 inch of room at top; seal, label and freeze for up to 6 months.

 

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Green Sauce

4 fresh tomatillos
2 medium green tomatoes, chopped
2 cloves garlic, minced, to taste
4 to 6 jalapeno, chopped (more if you like it hotter)
3 medium avocados, halved, peeled, seeded
1/4 to 1/2 cup sour cream (to taste)
1 tablespoon cilantro, minced
1/4 teaspoon salt (to taste)

  1. In a saucepan, simmer tomatillos, tomatoes, garlic and jalepenos for 15 minutes,
    or until their liquid is evaporated.
  2. Place avocados in a blender or processor.
  3. Spoon thickened tomatillo mixture into the blender.
  4. Add sour cream, cilintro, and salt.
  5. Blend for 5 minutes to make a smooth puree.
  6. Adjust salt, if necessary.
  7. Serve with chips.

 

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Roasted Eggplant and Red Bell Pepper Soup

3 large japanese eggplants (or 1 large regular)
2 sweet red peppers
1 large onion, sliced
4 cloves garlic, crushed
1 quart chicken stock
1 bunch fresh basil
Salt and pepper
Extra virgin olive oil

  1. Wash eggplants and split lengthwise in halves.
  2. Lightly season with salt and pepper and sprinkle with olive oil to taste.
  3. Roast at 400º for 45 minutes or until tender and golden brown.
  4. Puree flesh with skin in blender and set aside.
  5. Roast and seed peppers.
  6. Puree in blender until smooth. Set aside.
  7. Heat 1 tsp. olive oil in skillet and saute onion and garlic until tender.
  8. Cover to simmer over very low heat for 5 minutes, then add roasted eggplant puree and chicken stock to the onion-garlic mixture.
  9. Cook over low heat for 15 min. until flavors blend and mixture is heated through.

Season to taste with salt and pepper.

 

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Classic Chile Rellenos

6 medium to large poblano peppers (or any pepper of a similar size), roasted, peeled, seeded, and stems removed
16 oz crumbled mexican cheese
1 small onion chopped
2 tblsp flour
4 eggs whites and yolks separated
1/4 tsp salt
2 cups vegetable oil

  1. While roasting peppers in a medium bowl, mix cheeses and onions.
  2. Once peppers are done roasting, take each pepper and cut a slit down the side.
  3. Carefully stuff each pepper with cheese mixture and secure with a toothpick.
  4. Coat pepper with flour.
  5. In a medium bowl, beat egg whites until fluffy.
  6. Then add yolks and salt and beat until well blended.
  7. Heat the 2 cups of oil.
  8. Take wach pepper and dip in egg mixture.
  9. Place peppers in oil and cook untill golden brown.

 

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Heirloom Tomato Salsa

1 lb heirloom tomatoes (all shapes and sizes)
1 clove of garlic
1/2 red onion, chopped
1 jalepeno, split and seeded (more if you like it hot)
1/2 cup cilantro leaves
1/4 cup extra virgin olive oil
Salt and pepper

  1. Place tomoatoes, garlic, onion, pepper, 1/4 cup cilantro adn 1/8 cup olive oil in processor and pulse to a course consistency.
  2. Place in a serving bowl and season to taste.
  3. Garnish with remaining cilantro and oil.

 

carrot

Here are some raw recipe favorites for you to try at home or bring to a potluck.

Danny M's "Even better than real mashed potatoes" Recipe

4 cups cauliflower (a whole cauliflower is about 8-10 cups)
1 cup cashews
half a lemon
2 cloves garlic
5 tablespoons water
thyme or cumin to taste
shoyu to taste
5 tablespoons hempseed oil (or flax seed oil)

mix in a food processor, slowly

 

Live Golden Curry

Makes 4-6 servings

4 chopped tomatoes
2 chopped red bell peppers
2 chopped avocados
1 bunch chopped fresh parsley
1 cup chopped cauliflower
1/2 cup sunflower seeds
1/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic
4 pitted dates
1 teaspoon Celtic sea salt
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon hing (optional--use 1 teaspoon onion powder instead)
1 fresh ripe habanero pepper (optional--for the more adventurous types)

  1. Put about half of the tomatoes, red bell peppers, avocados and parsley in a blender and blend together with the lemon juice, olive oil, garlic, dates, Celtic sea salt, paprika, curry powder, pepper, hing and habanero pepper.
  2. Mix together the blended ingredients with the rest of the ingredients and enjoy.

You can serve this dish as is or on a bed of romaine lettuce or your favourite lettuce, which would be the Last Organic Outpost lettuce for me!

 

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Tortilla Soup with Mexican Red Chili Sauce and Sour Cream

TORTILLA SOUP
Makes 4 servings

2 cups tomato water (see below)
1 cup Mexican red chili sauce (see recipe below)
1/2 cup carrot juice
1/3 cup fresh corn
1 clove garlic
2 tablespoons white onion
1/4 cup cilantro
2 tablespoons fresh oregano
2 tablespoons olive oil
2 teaspoons lemon juice
3/4 teaspoon ground, mild chipotle chili
3/4 teaspoon chili powder
1/2 teaspoon Celtic sea salt (or to taste)
1/8 teaspoon freshly ground pepper

  1. To make tomato water, blend eight Roma tomatoes with one and one-half-teaspoons Celtic sea salt, and let hang in a cheesecloth for one hour.
  2. Blend soup ingredients in a high-speed blender.
  3. Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro and design with sour cream (see recipe below).

MEXICAN RED CHILI SAUCE
Makes 1 1/2 cups

3/4 cup chopped Roma tomato
1 1/2 ounces dried chilies
1 date
1 tablespoon water
1 teaspoon oregano
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 teaspoon lime juice
1/2 teaspoon raw apple cider vinegar
1/2 teaspoon Celtic sea salt
1/8 teaspoon cracked black pepper

  1. Seed the dried chilies. Soak for one-half hour in warm water, rinse and drain.
  2. Blend all ingredients together in a high-speed blender until smooth. Add a small amount of water if needed to smooth consistency.

SOUR CREAM
Makes 1 1/2 - 2 cups

3/4 cup young coconut meat
1/3 cup raw cashews*, soaked 10-12 hours in filtered water
3 tablespoons olive oil
2 tablespoons lemon juice
1 date
1 tablespoon water
1/2 teaspoon Celtic sea salt
Filtered water to thin

Blend all ingredients until smooth in a high-speed blender.

* Raw cashews are hard to find because the traditional process of extracting the cashews from their shells requires heat. You can find raw cashews at www.rawfood.com.