Recipes

Avocado Toast

RECIPE AND PHOTO COURTESY CIVANA WELLNESS RESORT & SPA, WWW.CIVANA.COM

2 pieces sourdough bread, lightly toasted 2 oz. broccomoli (see recipe) 1 ½ cup simple salad, dark leafy greens ½ avocado, sliced 1 oz. crumbled goat cheese 2 tbsp. chia seeds

Toast sourdough bread, spread brocomoli as the base. Place simple salad on top, followed by sliced avocado, goat cheese, and chia seeds.

Broccomoli

2 avocados 2 cups broccoli, blanched and chopped

Pico

2 tomatoes, diced 1 jalapeño, diced 1 bunch cilantro, chopped ½ red onion, diced 2 tbsp. chopped garlic 1 ½ limes, juiced

In a food processor, pulse the blanched broccoli and avocados till desired texture. Transfer to a mixing bowl, and fold in pico.

Southwest Gazpacho

RECIPE AND PHOTO COURTESY PITA JUNGLE, WWW.PITAJUNGLE.COM

Soup base:

2 lbs. ripe tomatoes ½ cup tomato juice 1 cucumber, seeded and peeled 1 green bell pepper, seeded and de-ribbed 4 cloves of fresh garlic 1 small white onion 2 corn tortillas (soaked in water and softened) or a cup of soaked corn chips 1 tbsp. Spanish Jerez vinegar or rice wine vinegar 1 tbsp. lime juice 2 tbsp. extra virgin olive oil 1 tsp. cumin 1 tsp. chili powder or 1 tbsp. ancho chili paste

Salt and black pepper to taste

Toppings:

2 thinly sliced avocados 1 cored and seeded thinly sliced jalapeño 3 green onions, thinly sliced 4 tbsp. chopped cilantro

Optional toppings

Sour cream

Poached shrimp

Add all ingredients in a food processor and blend to a smooth consistency. Adjust seasoning and acidity to taste (e.g. if the tomatoes are too sweet, adjust vinegar and/or lime juice). Refrigerate the soup in a covered bowl. Cover with the toppings. Alternately, serve in individual bowls and garnish with desired toppings.