Recipes

Folks often ask me for recipes when I am catering a retreat, a party, a wedding or when sharing delectable goodies at talks, classes or “Grand Openings”. I’m happy to share, and here they are!

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AVOCADO CHOCOLATE PUDDING
Serves 12

When planning to prepare this dish, make sure you purchase your avocados well enough in advance that they have time to ripen. I always purchase extra because there are times you open an avocado and it is not usable thought from the outside it appeared fine. For this recipe I would purchase 2-3 extra avocados. You may also substitute other fresh fruit for the raspberries thought I personally like raspberries or strawberries.

Puree until smooth, scraping down the sides of the work bowl occasionally.

8 ripe avocados, pitted and squeezed into the food processor
Add to the processor:

1¼ cup Agave syrup
½ cup pure maple syrup
2 teaspoons pure vanilla flavoring
½ – 2 tsp cinnamon (optional but good for your blood sugar)
½ tsp salt
2 cups unsweetened cocoa powder (or carob powder)

Continue to puree and scrape down the sides until you have a smooth, velvety chocolate pudding. Spoon into 12 small serving dishes or shallow champagne glasses and garnish with:
1 ½ pints fresh raspberries (about 5 berries per serving) or strawberries
24 mint sprigs

Serves 24

Puree until smooth, scraping down the sides of the work bowl occasionally.
16 ripe avocados, pitted and squeezed into the food processor
Add to the processor:
2½ cups Agave syrup
1 cup pure maple syrup
4 teaspoons pure vanilla flavoring
1 – 4 tsp cinnamon (optional but good for your blood sugar)
1 tsp salt
4 cups unsweetened cocoa powder (or carob powder)

Continue to puree and scrape down the sides until you have a smooth, velvety chocolate pudding. Spoon into 12 small serving dishes or shallow champagne glasses and garnish with:
3 pints fresh raspberries (about 5 berries per serving) or strawberries

48 mint sprigs

VEGETARIAN CHICK PEA SALAD

3 cans chickpeas, drained and rinsed
½ cup red pepper, diced
¼- ½ cup diced sweet onion
1 can hearts of palm, halved and sliced
1 cup green beans, cut into ¾ inch pieces and blanched
Mince together:
4 lg garlic cloves
½ cup loosely packed spearmint leaves
Add to salad along with:
2-4 Tbsp Olive Oil
4-6 Tbsp Lemon Juice
Zest of two lemons
Salt
¼ tsp cardamom
¼ tsp pepper
Garnish with:
6 oz goat feta

Serve chilled or at room temperature.

CHOUX FLEUR D’ORR
Yields: 5 servings

1 large cauliflower, cut into 8-10 pieces
2 cups vegetable or chicken broth
1 ½ Tbsp unsalted butter, optional
4 whole cloves garlic, peeled
3 Tbsp sour cream, optional
2-3oz French Chevre
Parsley or chives for garnish

Simmer cauliflower and garlic in the broth until very tender. Strain. In a food processor, puree the vegetables and optional butter. Pulse in the Chevre and optional sour cream. Serve warm. Garnish with chopped parsley or chives.

BLACK BEAN BURRITOS A LA KRYSTAL
Serves 6

Sauté till not quite translucent:
1 onion
1 Tbsp oil
2 tsp Cumin seed
Add:
2 corn cobs, corn cut off
Salt
Sauté till onions are totally cooked and fragrant
Add:
2 cans black beans with liquid
Zest of 2 limes
Juice from 1 lime

Stir. Cover and simmer over med high heat. Remove cover, stir and when beginning to thicken, remove the cover. Remove from heat. Use potato masher, to mash about 1/3 of dish. Serve in tortilla. Optional: Add diced chayote or some other veggie

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