_____________
Avocado & Jalapeno Salsa by PurEssence Foods
2 ripe medium local Avocados
1/2 bunch local cilantro
1/2 red onion thinly sliced
1-2 cloves garlic, minced
2 Tbsp jalapeno, the jarred version in brine (vinegar, salt etc is great)
2 limes, squeezed of their juice
1 tomato
1/2 Tbsp Chili Powder
1 tsp toasted cumin powder
1 tsp toasted coriander powder
drizzle of olive oil
Mix it all together, being gentle to keep avocado relatively intact. Enjoy with crudite, with Kauai Beef Tacos, tortilla chips and yogurt sauce. Mmm.
_____________
Jackfruit Salsa by Sun & Lisa One Song Farm
3 cups Jackfruit
8 sprigs or more Cilantro
1/2 tsp salt & 1/2 tsp black pepper
4 cloves chopped garlic
1/2 tsp paprika
1 tsp chile sauce
1/2 tsp oregano
6 rounds pickled jalapeño pepper
~ Blend slow on chop setting of blender just until blended
_______________
Tahini Ginger Dressing by PurEssence Foods
1/3 – 1/2 cup tahini (roasted sesame butter)
1/4 cup apple cider vinegar
squeeze of 1/2 lemon
3 Tbsp olive oil
1, 1 inch piece of ginger finely minced
1 – 2 cloves garlic, minced
1 Tbsp cumin seed, toasted and ground
Salt and Pepper to taste
Dash of Cayenne
Sprinkle of nutritional yeast
water to thin if need
____________
Jackfruit Seed Hummus by Sun & Lisa One Song Farm
1 1/2 cup Jackfruit seed, cooked and peeled
1/2 cup tahini
4 cloves chopped garlic
2 tsp dulse
1 tsp Himalayan Sea Salt
1 tsp paprika
1 1/2 cup Oil – olive or mix of olive/sunflower/flax
chopped parsley for garnish
~ Add all ingredients except oil into food processor. Pulse until mostly smooth. Add oil starting with 1 cup. Pulse. Add more oil until you’ve reach desired consistency.
**This dish is excellent with all veggies, salads, wraps or just by the spoonful
_____________
Scissor Salsa!
Ingredients:
8 cups cherry tomatoes
1 bunch cilantro
8 green onions
Juice of 1 lime
Salt to taste
Tortilla chips
plenty of child friendly scissors
Note – if you have a mortar and pestle you can have the kids grind up 4 garlic cloves also
Have students cut up tomatoes, cilantro, and green onions into small bowls. Combine them into a larger bowl with lime and salt. Serve in small bowls or cups with tortilla chips. Enjoy!
___________
Laurel Brier’s Okinawan Sweet Potato and Avocado Summer Rolls
2 medium okinawan sweet potatoes, steamed and skinned
1-2 medium ripe avocados
Sprouts – clover, broccoli, alfalfa
Rice Paper for summer rolls (Rose’s is a brand we like available at Hoku Whole Foods)
coconut milk
lemon juice
bragg’s amino acid
Preparation:
Get a bowl of hot water ready to dip the rice paper, a porcelain or plastic cutting board and a platter. Meanwhile, mash sweet potatoes with coconut milk and add a little braggs to taste. In a separate bowl, mash avocados with a little bit of lemon juice. Have sprouts ready. When the water is hot, dip one piece of rice paper at a time and lay flat on the table/plate/cutting surface. Add mashed sweet potato in a long strip, layer avocado on top and lastly, top with a small handful of sprouts. Gently roll from one end to the other, folding the sides in as you go. Slice rolls in thirds. Enjoy as a pupu with your favorite peanut dipping sauce!
__________
One Song Farm Babaganoush
Enough local eggplants to fill a 12 inch iron skillet,
Lisa recommends the “Rosa Bianca”, avoid the dark purple Itlalian (aubergine) unless that’s all you have
1 Tbsp olive oil
Juice of 1 Mayor Lemon
1/4 c Tahini
1/2 c fresh parsely
1/2 tsp Krystal Salt
2 cloves garlic (optional)
Serve with veggies (great on lettuce) and/or essene bread.
~Prick fruit and pinto cast iron skillet with lid. Pan roast on low, turning fruit frequently until it is charred and soft. Allow to cool and then remove skins, place remaining pulp into a medium sized bowl.
Mash pulp well and combine with other ingredients, adding lemon juice 1 Tbsp at a time to taste.
_____________
