Get Ready!
Tuesday, May 19, 2009 at 3:16PM In just a few days it will be Memorial Day weekend and you know what that means: picnicking outside!
To ensure that you feel as energized as can be on this well-earned holiday, check out these rocking raw picnic-ready recipes
1. Nopalitos Salad
Ingredients:
* 8 cactus leaves
* 3 lemons
* 1 T olive oil
* 1/2 small onion, chopped
* 3 cloves garlic
* Cilantro (1 or more bunches, to taste)
* 3 medium tomatoes, chopped
* Salt to taste
Preparation:
* Wash Cactus leaves very well.
* Fill a large bowl with water and juice of 2 lemons. Add about a teaspoonful of salt and then put the cactus into it.
* Rinse the cactus in this lemon water very well.
* Remove the leaves from the water and chop it into 1/2" pieces.
* In a skillet, add 4cups water and simmer the leaves with onion, garlic and salt until cactus leaves are tender, about 30-45 minutes.
* Remove from heat and drain. Add the rest of the ingredients, adding juice of last lemon, salt and olive oil for a dressing. Serve cold.
2. Avocado Hemp Dressing
Yield 1½ cups
* 2 very ripe avocados
* ¼ c hemp oil
* Juice from 1 lemon
* 1-2 T cilantro, minced
* Pepper
* 1-2 t Ume plum vinegar
* Water
Cut avocados in half. Hold the pitted half firmly, and strike with the chef's knife. The knife should stick to the pit, making it easy for you to pull it out of the avocado. Repeat with other avocado.
Scoop avocado out of skins and place in bowl. Mash with fork, then stir in hemp oil, lemon juice, cilantro, pepper, and vinegar. Thin with water, if necessary. Taste and adjust seasonings.
3. Watermelon Blackberry Soup
Check out this exotic chilled soup!
Yield 4 servings
* 6 c watermelon, diced and seeded
* 1-2 t lemon or lime juice
* pinch of salt
* 2 c blackberries
* 3 T light brown sugar
* 1-2 t rosewater or orange flower water
* 1 pound red watermelon
* 1 pound yellow watermelon
* ¼ c pomegranate seeds
* mint sprigs, for garnish
Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
Seed the red and yellow watermelon and cut into bite-size pieces.
Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
Garnish with the mint and serve
4. Don't forget the chocolate! If your picnic falls on a squelching hot day, be sure to keep your chocolate bars near an ice pack or something cool so that they don't liquefy like that awesome soup (above) before you're ready for it!
