South Beach

Chipotle Corn Chowder(raw)

macarena — Thu, 01 Mar 2012 00:18:05 +0000

1 bag frozen corn

3/4 cup walnuts

1 cup water

1 clove garlic

1 dried chipotle pepper

liquid aminos or sea salt to taste

Blend until smooth and serve cold with diced

tomatoes and diced avocado.

Thai Almond Curry Sauce

macarena — Tue, 14 Feb 2012 03:58:04 +0000

8oz no added oil roasted almond butter
10 oz unsweetened non-dairy milk
1.5 Tbsp curry powder
.5 Tbsp fresh turmeric root
.5 tsp all spice
2 large clove garlic
1 medium yellow onion
.5-.25 inch small jalapeno(depending on heat of pepper)
2 dates
Liquid aminos to taste

Steam-sauté onion and garlic then blend with all other ingredients in food processor and serve over no-oil stir-fry.

Serves 6

Chia-Berry Pudding

macarena — Fri, 27 Jan 2012 01:39:39 +0000

I adapted this recipe from our company website. I added freeze dried blueberries and substituted honey for the dates. The result is…berry delish!

2 cups unsweetened hemp milk
2/3 cups chia seeds
1 cup freeze dried blueberries
2 Tbsp raw honey

Whisk honey into hemp milk.
Add chia seeds and blueberries and whisk for 2-3 minutes.
Refrigerate overnight. Enjoy as a dessert or breakfast with an herbal tea.

Ginger Miso Dressing

macarena — Thu, 12 Jan 2012 02:09:30 +0000

2 c orange juice
2 whole orange peeled
1 c white miso
½ c rice vinegar
3 T ginger
4 cloves garlic
In high speed blender, blend all ingredients until smooth. Will keep for 1 week in fridge.

Mighty Zen Bowl (cost-to-make $3.28)

macarena — Thu, 12 Jan 2012 01:57:04 +0000

1 part peas
1part mushrooms
1 part red beans
Steam-sautee then add:
3oz grilled tofu 1 part spinach 2 parts quinoa
topped with miso ginger dressing

Mighty Antioxidant Breakfast Bowl (cost-to-make $3.00)

macarena — Thu, 12 Jan 2012 01:50:28 +0000

1 brick frozen acai
1 banana
1 tsp honey
Blend until smooth
Stir in Health Starts Here oil-free granola & 2 Tbsp raw cacao nibs

Pesto a la ANDI

macarena — Sun, 08 Jan 2012 20:48:41 +0000

1 bunch kale (ANDI 1000)
1 cup sundried tomatoes (ANDI 113)
1/3 cup pine nuts (ANDI 26)
1/2 cup walnuts (ANDI 36)
1 package basil (ANDI 475)
3 clove garlic (ANDI 58)
½ lemon(ANDI 141)
In a medium pot, steam kale and sundried tomatoes with one cup water. Add kale,tomatoes,steam water and all other ingredients to blender or food processor and blend. Enjoy over HSH sprouted bread or whole grain pasta.

Macarena’s Melon Mint Cooler

macarena — Thu, 28 Jul 2011 21:25:56 +0000

½ ripe honeydew

20 oz coconut water

1/3 package mint

10 dates(if needed to sweeten)

12-20 oz ice

Blend and serve with mini umbrella 

Kalocado Salad(raw)

macarena — Thu, 28 Jul 2011 15:55:18 +0000

1/2 head of kale

1 avocado

½ cup green onions (chopped)

2 Tbsp raw sunflower seeds

1/2 lemon, squeezed for juice

Liquid aminos to taste

¼ cup freshly chopped cilantro (optional)

1 cup fresh small cubed pineapple (optional)

De-stem the kale. Massage all ingredients into the kale leaves and serve.

Creme de Watercress

macarena — Thu, 28 Jul 2011 15:51:06 +0000

2 bunch watercress

1 sweet yellow onion

4 cups vegetable broth

1 cup cashew cream(1 cup cashews blended with 1 cup water)

1/4 lemon juiced

Salt/liquid aminos and pepper to taste

Put aside 1/4 bunch of watercress. Sautee onion in 1 oz broth and then add remaining broth and all other ingredients and simmer on low for 5 minutes. Add to blender with remaining 1/4 bunch watercress and blend until smooth. Garnish with roasted almonds and micro greens.