MMMango salad

Put this stuff together in a bowl, sliced up:
mango
kohlrabi (or cabbage, broccoli, radish)
avocado
cilantro
green papaya
nopal cactus

Dressing:
horseradish mustard
olive oil
chili sesame oil
ground coriander
hot sauce to taste

Probably also really good if you add:
salmon, pine nuts, pepper, spinach

Best thing I've made so far

Tropical Portobello

INGREDIENTS:
(makes 2-4)
2-4 large portobello caps (or small mushrooms of your choice)
1 mango
1 banana
1/2 small papaya
pine nuts
cilantro
hot peppers, peppers of your choice
hot sauce
black pepper, lemon pepper
chili powder or cajun seasoning
olive oil

Chop the fruit, and mix fruit, nuts, little bit of oil, and seasonings (excluding cilantro) in a bowl. Put a little oil in your fry pan and start heating up your portobello caps, whole or chopped (I did mine whole, and it turned out really well). Add fruit mixture, an cover and cook, stirring/turning occasionally, until cooked to your liking. Add cilantro at the end. Avocado is another delicious addition to this dish (which I excluded due to my suspicion that my body can't tolerate the starch/sugar content of avocado).


ALSO

PAPAYA SMOOTHIE:

BLEND:
frozen papaya
mango
apple juice
almond butter
hemp protein


Mmmm. Health.

Complete Salad

Put this stuff in a bowl:

salad greens/herb salad
spinach
fresh dill
chopped nuts (pecans, walnuts, brazil nuts)
copious amount of mixed Greek olives
carrot, sliced
radishes, sliced
raisins or dried cherries
clementine/orange/etc

Dress with red wine vinegar and olive oil.

Top it with some salmon.

Mmmmmm.

Orange paste

This paste is great to put on fish, veggies, or as a salad dressing, especially with added curry seasoning/curry paste or hot sauce.

Put in a blender:
carrots
almonds, almond butter
clementine (or orange, or other citrus)
touch of lemon juice
vinegar & olive oil to taste

Mmm....

I also made roasted almonds coated in veg oil, cajun seasoning, cinnamon, touch of salt. Mixed those with some greens, with the paste and a little bit of curry paste, really great salad.

Broccoli, alond & Chive soup

Another soup recipe, based on my standard formula, i.e. blended stuff + chopped stuff. I like chopping everything pretty small so it's easier to eat. So I threw all this stuff in a pot together, cooked it for 25 minutes, after blending the stuff on the first list. DELICIOUS!

Blend:
chives
tomatoes
olive oil
almond butter
herb seasoning
paprika
salt or liquid aminos

Chop:
carrots
NAPA cabbage
broccoli
cauliflower
chives (bottoms... tops go into blender)
chinese celery
almonds (I put in lots... or you could use chicken or fish for the protein source.... or beans if you eat starch, which I do not)

Add enough water to cover most of the veggies, and cook it. MMMM.

The trick to these soups is to use PLENTY of herb for the blend. The last recipe (cabbage soup) I used a lot of basil in the blend, this time I used a lot of tomatoes and chives. I even forgot to put in onions... But the soup ended up with an amazing amount of flavor. Once I discovered herbs, I realized that I never needed to buy a can of brother again!

CABBAGE SOUP!

Ginger Cabbage Soup!

It's easy!

And delicious!

I put these things in a blender:
steamed shallots (leftover)
basil (about an ounce)
ginger (a couple thumb sized pieces)
chives
almonds
cup or two of water
salt, pepper
olive oil

Then I put the blended bit in a big pot, and added these things, chopped:
leftover steamed cabbage with pine nuts
napa cabbage
shallots
baby carrots
chinese celery
ginger
almonds
salt, pepper, herb seasoning

Put it on the stove until the veggies are cooked to your liking. I think I left mine on for 20 minutes or so.

So my new basic soup recipe is essentially: herbs, shallots/onions, spices, ginger, et al blended with a nut for the base, with carrots and chinese celery floating around the soup for flavor, and other veggie swimming in there, in this case, cabbage and little shallots.

Super delicious!

Lentil "Barley" Soup?

Is there anything better to do when you're snowed in under 18 inches of powder than make a nice, big pot of soup? I've had a bag of frozen vegetables odds 'n' ends sitting in my freezer for a couple months and decided to finally turn it into stock. The bag included: muchrooms, scallions, peppers, sweet potatoes, onions, carrots, celery, tomatoes, and probably a couple other random trimmings that I'm forgetting. I threw it all in my biggest pot, which isn't quite big enough for my tastes, tossed it with some olive oil, and sauteed for a bit before filling the pan with water, adding black pepper and aminos, and letting it simmer for almost 2 hours.

Once the stock was cooked and drained, I chopped up an onion, the rest of a bag of baby carrots from the fridge, and some celery, and sauteed that in the pot. I added the stock, the rest of a bag of lentils, and 1 cup of a mystery grain, which I'm reasonably sure is barley, and boiled it until the lentils and grains were cooked. I was pretty nervous that this would end up being a rather ho-hum soup, but I'm quite pleased with the results. Also a plus: the fact that I used a whole bunch of shit that I already had in the kitchen. That's probably the best things about making soup/stew/chili: no recipe needed, just throw in whatever you have on hand.