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Posts Tagged ‘basil’

This recipe was highly inspired by the New York Times Recipes for Health. This soup is silky smooth and bright red. Bell peppers promote optimal health by reducing the risk of cardiovascular disease, increasing lung health and may even promote better eyesight.

 
2 tablespoons olive oil
1 onion, chopped
1 large carrot, chopped
Salt
4 garlic cloves, peeled and chopped
1 tablespoon tomato paste
4 large red bell peppers, roasted, seeds removed and peeled
2 teaspoons paprika
2 medium potatoes, peeled and diced
4-6 cups vegetable stock
A bouquet garni made with a bay leaf, a bit of rosemary, thyme and parsley, tied together in a bundle
Freshly ground pepper
Soy milk (about 1/4 cup)
 
For garnish (optional) :
Garlic croutons (toast thin slices of bread or baguette and rub a cut clove of garlic)
Basil leaves or fresh thyme
Olive oil
 
Heat the oil over medium heat in a large soup pot, add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/ teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the roasted peppers, paprika and another 1/2 teaspoon salt.
 
Add the potatoes, stock and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for one hour. Remove the bouquet garni.
 
Blend the soup with a hand blender or in batches in a blender. Add soy milk, to taste and desired consistency. Heat through, add salt and pepper to taster, and serve.
 
Garnish with garlic croutons, fresh basil and drizzle with olive oil.
 
Serves 4
 
*To roast the bell peppers, cook in a 425F degrees for about 25 minutes, turning a few times, or until the peppers blackened on all sides. Set aside to cool, the blackened peel will then be easily removed

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Avocado stuffed with cherry tomatoes and fresh basil

 

Avocados are a good source of potassium, folate and vitamin C. They are one of my favorite fruit. Their smooth, creamy, almost fluffy texture melts in your mouth. This appetizer is so quick, inexpensive and easy to make. It will even amaze guests.

 

1 avocado

A few cherry tomatoes (I used 4)

Olive oil (about 1-2 tablespoons)

Fresh basil

Lemon juice

Sea salt and pepper, to taste

 

Cut cherry tomatoes in half. Place the tomato halves in a small bowl. Add olive oil, sea salt, pepper and fresh basil. Stir and set aside.

Cut the avocado lengthwise around the seed. Gently remove the pit. Delicately remove the skin without damaging the flesh.

Place each avocado half in a small plate. Sprinkle with a bit of lemon juice. Stuff each half with tomato/basil mixture. Drizzle with olive oil.

 

Serves 2

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