Recipes

2 Grapefruits

2 Hass Avocados or 1 Booth Avocado (ripe but firm), diced

1 Red Onion, chopped

1 Lime, juiced

1 red or orange bell pepper, diced

1 Garlic Clove, minced

1 tsp. Cumin

1 or 2 Chili Peppers, chopped (or Chili Powder to taste)

½ Bunch Fresh Cilantro, chopped

Mixed Greens or Tortilla Chips

In your mixing bowl, soak the chopped red onion slices in the lime juice for a couple of minutes, and then stir in the avocado pieces. Slice the grapefruit in half, scoop out the contents (retaining peel for a fancy serving option) and chop the fruit into small pieces—chopping over your bowl to retain the juice. Gently fold grapefruit, bell pepper, garlic, cumin, chili peppers and cilantro into the avocado & onion mixture. This can be served in the grapefruit peels as bowls, on plates over mixed greens or as a fruity salsa with chips.

Sarah Aubry, Goodness Greeness

1 lb carrots, sliced thin

1 medium butternut or acorn squash

2 tablespoons oil

1 large white or yellow onion, chopped

2 tablespoons chopped ginger

2 cloves chopped garlic (more to taste)

1 teaspoon of cumin

4 cups of vegetable stock or water

2 oranges, juiced

1 cup of plain yogurt, soy yogurt or tofutti cream cheese

dash of salt and fresh ground pepper to taste

chopped parsley or cilantro for garnish

Peel and chop squash into 1 inch cubes (if you have time, pre-bake the squash for sweeter flavor and easier chopping). Heat the oil in the bottom of a large soup kettle. Sauté the onion, ginger, and garlic with cumin until the onion begins to clarify. Add the squash and 1 cup of the stock (or water) and simmer for five minutes. Add the rest of the stock and the carrots, cover the kettle and simmer for 30 to 40 minutes. Turn off the heat and add the orange juice. Mash the soup with a potato masher, or transfer carefully in batches to a food processor or blender and puree. Stir in the yogurt or tofutti cream cheese just before serving and garnish each bowl with parsley or cilantro.

Sarah Aubry, Goodness Greeness

(To cheat: prepare the rice and vinegar mixture, smooth it out evenly, press and hold a cookie cutter in the rice and stuff your fillings in the middle.)

Ingredients:

2 ½ cups Sushi Rice or Pudding Rice (best types for stickiness)

5 tablespoons Rice vinegar

5 teaspoons Sugar

1 ¼ teaspoon Salt Nori (seaweed sheets)

Suggested Organic Fillings:

Avocado, Cucumber, Shredded Carrots or Daikon, Arugula, Mushrooms, Bell Peppers

Cook rice until it’s done but still wet. Cut the heat and let rice steam covered on the stove for fifteen minutes. Dissolve sugar and salt in the vinegar in a saucepan over low heat. Spread the rice on a baking sheet and sprinkle evenly with the vinegar mixture, stir lightly. Cool rice and slice or shred fillings. Set rolling mat out horizontally. Place one sheet of nori on it, shiny side down. Spread ¾ cup of rice evenly across the nori, leaving an inch rice-free at the top. Make a horizontal ridge across the center and spread wasabi and fillings in the ridge. Lift the mat’s edge nearest you and roll tightly pausing to wet the blank edge to seal the roll. Wrap up the sealed roll again and squeeze. Slice in half with your sharpest knife, and continue slicing each piece in half again for bite-sized pieces. Sprinkle with sesame seeds and serve with pickled ginger, wasabi and soy sauce!

Sarah Aubry, Goodness Greeness