Dog Days of Summer Fig Smoothie

Carolyn sent over a basket of figs yesterday. She has a huge fig tree out behind her house, so the basket she sent over was correspondingly large. My first thought was, “Goodness, such beauty!” My second was, “Carolyn is so divine!” Third thought? “We will never get through that many figs.”

#Figs

So I tossed a few handfuls in the blender and made a Fig Smoothie. Like Carolyn, divine!

Version 1: Figs were the only fruit
Version 1

On my first go, the only fruit was figs. But it needed a bit of the sour and maybe astringent taste to help round out the flavors, so I added a plum and some blueberries. Once it all came together, it caught my breath. The colors, that dapple of deep purple dancing with sparkles of gold, make it as beautiful as it is nourishing.

#Figs #Healthy Smoothies
Version 2

Cardamom Fig Smoothie

Figs, 2 handfuls
Blueberries, 1 handful
Plum, 1
Lime, Juice and a bit of zest
Water, 1/2 c
1/2 t Vanilla Extract
Cardamom, dash or two
Medjool Date, 1-2

Option 1: Replace plain water with coconut water or coconut milk.
Option 2: If you don’t have dates, add a teaspoon of maple syrup.

Put everything in the blender and mix on high-speed a little longer than usual to be sure everything is well macerated.

Enjoy!

#figsmoothie

Thanks to Carolyn for this inspiration and bounty!

~

While we are mentioning Carolyn, her good friend and my favorite Gluten-free Recipe Renovator, Stephanie Weaver, is running a fun and fabulous Blog Hop as a way of connecting, raising awareness and generating funding to publish her book, Golden Angels: Lessons in Love and Lesson from Buddy Girl and Daisy May. Here is her Kickstarter page. I have had a read and love this book. It is an important healing tool for anyone who has suffered from loss and grieving. I hope you will take a minute to have a look.

GA_MainImage

Be sure to check out the many contributors, too, who have offered great and gorgeous recipes to help Stephanie in her campaign ~ Dog Days of Summer Blog Hop.

Namaste!

Sally’s “Fish,” Chips and Vegan Tacos

It all starts simply here: making Tofu Cheese

My friend Sally has a beautiful blog called Home Sweet Orange where she writes about the beautiful things she loves, especially her love for the sweet, simple life she and her husband share.

Her post on Vegan “Fish,” Chips and Tacos was so inspiring for its creativity and sense of play that I asked her if we could repost it here. Of course she said Yes, because that’s way she is: generous, kind, easy-going, peaceful.

If Sally were a season, she would be summer, which is perfect given that her cool recipes perfectly balance the heat of the season. Providing refreshing nourishment, they are ideal for summer “al fresco.” In fact, the Baja “Fish” Tacos are so right for the season that a variation will be featured on our Summer Ayurveda Class Menu. 

Sally Tinker Smith

At our house, when my husband slathers red miso on the tofu and begins the process of making tofu cheese, it’s the beginning of a string of favorite meals! The tofu cheese itself is a fermented wonder, tasting a lot like feta, and it’s great crumbled over salad or as a veggie sandwich spread.

“fish” & chips
Here’s where I come in. I slice the tofu cheese into sticks, dress them up with a spicy breading and bake with french-fry-sliced potatoes, for fish-n-chips. The tartar sauce brings it all together. I go for ketchup on my potatoes, but the Mister goes for straight tartar sauce all the way around. Recipes follow.
baja “fish” tacos

A couple of days later, it’s fish taco time! Find yourself some simple corn tortillas made with just cornmeal, lime and water. Toast over an open flame. Add a fish stick or two, tartar sauce, green tomatillo salsa, shredded cabbage and a squeeze of lime. Tonight we had cilantro on hand, and if avocado is in season, these tacos are even more perfect with guacamole.

“fish” tacos
In November, Torrey and I stopped in at Native Foods for “Baja Surf Tacos” when we were studying Permaculture together up in Laguna. They’re made with battered tempeh, and I love them too! Even better when your friend brings limes to share!

TOFU-CHEESE FISH STICKS (adapted from Shmooed Food)

1/3 cup fine organic cornmeal
1/3 cup ground raw almonds
1 teaspoon sweet paprika
1 teaspoon dulse flakes
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon black pepper (more or less to taste)

Preheat oven to 400 degrees and line a baking sheet with parchment.

Cut tofu cheese into sticks/fingers. Dip them into a shallow dish of plain almond milk, and coat with thoroughly mixed dry ingredients.

Place sticks on baking sheet. Bake for total of 30 minutes, turning them over after 15 minutes. You can sprinkle with olive oil to make them more crispy.

TARTAR SAUCE

1/2 cup Vegenaise
1 tablespoon dill pickles, finely chopped
1 tablespoon stuffed green olives, chopped
1 tablespoon onion, grated
1 tablespoon parsley, finely chopped
1 1/2 teaspoons capers, chopped
1 teaspoon lime juice
1 teaspoon garlic, minced

Mix it all up and refrigerate for a bit before serving.

Clicking on Sally’s link above, “making tofu cheese,” will take you to Recipe Renovator” where our friend Stephanie Weaver gives graphically detailed instructions according to Sally’s husband Jeff for making the tofu cheese. Please let us know if you try it and what you think.

Thanks Sally!

Namaste ~