Recipes for J - Ist

Creamy Zucchini, Summer Squash and Herbs Soup

Serves 1 or 2

1/2 avocado or ¼ cup brazil nuts (soaked for 4 hrs)
1 cup yellow (if not available use green and peel) zucchini, cubed and if you wish peeled (more delicate flavor)
1 cup yellow summer squash, cubed (or substitute zucchini)
1 garlic clove
½ cup fresh basil leaves
2 or 3 tablespoons fresh mint leaves
1 tablespoon lemon juice
2 teaspoons unpasteurized chickpea or white miso
Pinch of cayenne
Up to 2 cups water (start with 1 ½ cups and add more if necessary)

2 tablespoons unsoaked cut up wakame (my 1st choice) or salade du pecheur or laitue de mer…
2 tablespoons chopped chives

Blend all ingredients except wakame and chives until smooth and creamy in high-speed blender.
Adjust seasonings to taste and add dry wakame pieces. Let them rehydrate for 4-5 minutes.
Serve topped with finely chopped chives.


Sunflower-Rosemary-Orange dipping sauce

Thick, rich and creamy this dipping sauce compliments winter nori roll, goes well with crudités, or use as a condiment or spread.

¼ cup sunflower seeds, soaked (or hemp seeds, unsoaked)
1 orange, peel and remove any seeds
1 clove garlic, minced
1 tablespoon fresh ginger, minced
½ teaspoon sea salt
1 teaspoon fresh rosemary leaves
¼ cup cold pressed extra virgin olive oil

Peel orange, separate segments, remove any seeds and put in blender or food processor. Add all remaining ingredients, except olive oil, and blend until incorporated. Slowly add olive oil and blend until thick and emulsified.
Serve immediately or chilled for later use. Store up to two days.

Black Olive Tapenade

• 3 cups black olives, pitted 

• ½ cup oil-packed or soaked sun-dried tomatoes, optional 

• ½ cup olive oil 

• ¼ cup fresh flat parsley 

• ¼ cup fresh basil 
leaves
• 2 cloves garlic 

• 2 tbsp lemon juice 

• 2 tbsp fresh mint leaves 

• 1 tbsp capers, rinsed
• Himalayan (or Celtic) salt and black pepper to taste


Place all ingredients except olives, optional sun-dried tomatoes and capers in blender or food processor and blend until smooth. Add in olives, capers and sun-dried tomatoes if you choose to use them and pulse until only little bits of olives are visible. Chill and serve.


Creamy Cauliflower Soup
3 cups almond milk
2 cups cauliflower florets
1 cup chou-rave (kohlrabi), peeled and chopped
¼ cup hemp seeds or soaked sunflower seeds or soaked macadamia
1 to 2 Tbsp lemon juice
Salt to taste
Black pepper to taste
Few pinches of freshly grated nutmeg OR one of the spice mix you have
Pinch of turmeric powder
¼ cup finely chopped parsley to garnish

Blend until smooth, if desired strain through nut milk bag.
Add ¼ cup finely chopped parsley and a handful of cauliflower florets (small size)


Parsley Coriander (cilantro!) Pesto

2 cups parsley
1 cup cilantro/coriander
½ cup mint
½ cup green onions, chopped
¼ cup pine nuts or sunflower
¼ cup hemp seeds
¼ cup extra virgin olive oil
1 tablespoon garlic, chopped
1 tablespoon lemon juice
1 tablespoon ginger, grated (optional)
½ tablespoon light/white miso
Salt to taste (start with ¼ tsp)
Cayenne (optional)

Process in food processor until almost smooth.
I am trying to make it seed based only (lighter) but it can be done with ½ pine nuts or pine nuts only, soaked for 2 hrs or not.


Dolmas

Sauce to marinate the grape leaves (well-rinsed)
¼ cup orange juice
¼ cup olive oil
1 tablespoon lemon juice
½ teaspoon salt
½ teasppon crushed garlic

Filling
2 medium zucchini, julienned and cut into rice-like pieces
½ teaspoon salt
¼ cup oine nuts, coarsely chopped
1 ½ Tbsp minced chopped parsley
1 ½ Tbsp minced dill
1 Tbsp minced green onion
1 Tbsp olive oil
1 Tbsp flax oil
1 Tbsp currants or chopped raisins
1 Tbsp lemon juice
½ teaspoon minced fresh oregano
½ teaspoon pepper
¼ teaspoon salt
½ teaspoon crushed garlic

Toss diced zucchini with salt and wait 5 minutes. Gently squeezed out the excess moisture using your hands.
Add all the remaining ingredients to the shredded zucchini and toss gently to combine.