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42
Soups/Salads/Sides
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. While the unit is running on
High, drop the scallions and jalapeño through the feed tube and process until finely chopped.
2. Add the cucumbers, cilantro, avocados, zest, honey, and salt. Pulse to break up and then process
on High until no large pieces remain. Add the coconut milk and lime juice and process on High
until smooth. If a thinner consistency is desired, add water through the feed tube while processing.
3. Refrigerate to chill. Once sufficiently chilled, taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 202 (76% from fat) • carb. 11g • pro. 2g • fat 19g • sat. fat 12g • chol. 0mg • sod. 377mg
calc. 21mg • fiber 4g
Parsnip and Kabocha Squash Purée
A nice alternative to mashed sweet potatoes or butternut squash, this purée is slightly sweet and
slightly tangy.
Yield: about 4 cups
INGREDIENTS
1 kabocha squash, about 3 pounds,
halved and seeded
1 tablespoon olive oil, divided
½ teaspoon kosher salt, divided
2 pinches freshly ground black
pepper, divided
1 medium to large parsnip, about 4
ounces, peeled and halved widthwise
½ teaspoon fresh thyme leaves
¼ teaspoon fresh lemon juice
INSTRUCTIONS
1. Preheat oven to 425°F with the rack in the middle of the oven. Line a baking pan with foil or
parchment paper. Rub the inside of each squash half with half tablespoon olive oil and then sprinkle
with the salt and pepper. Put cut-side down on the baking pan and roast for 10 minutes.
2. While the squash is roasting, prepare the parsnip. Remove the pan from the oven and add the
parsnip. Carefully drizzle with remaining half tablespoon olive oil and sprinkle with a pinch each of the
salt and pepper. Return to the oven and allow to roast for an additional 20 minutes, or until both the
parsnip and the squash are tender.
3. Remove from oven and allow to cool until the squash can be scooped. Insert the chopping blade into
the work bowl of the food processor. Scoop the flesh of the squash and transfer to the work bowl and
add the roasted parsnips and thyme leaves and lemon juice.
4. Pulse a few times to break up and then process on High until smooth. Taste and adjust seasoning
to taste.
Nutritional information per serving (½ cup):
Calories 94 (17% from fat) • carb. 20g • pro. 2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 149mg • calc. 62mg • fiber 3g
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