To be perfectly honest, I have no idea who is playing in the Superbowl this year. However, I do know it's all going down this Sunday (thanks Cousin Dave). SOOOO you need some ideas, and here are a few to get you started. Pair these recipes with some gluten free crackers or non-GMO corn chips.
Hope your favorite team wins!!
Holy Guaca-moly
4 ripe avocados
½ cup organic grape
tomatoes, halved
2 small shallots, chopped
1 large garlic clove,
minced
½ cup cilantro, chopped
Juice of two limes
Cayenne pepper to taste
Sea salt and pepper, to
taste
Combine all ingredients in
a bowl, and mix. Leave the avocado
somewhat chunky. Feel free to use
regular white onion instead of shallots.
I find shallots to be a smoother and more interesting flavor for
guacamole.
Beautiful Day Bean Dip
1 can black, aduki, mung,
kidney, navy, cannellini, or other kind of bean.
2 cloves garlic
Fresh parsley, to taste
Fresh basil, to taste
Fresh cilantro, thyme,
oregano, or other favorite herbs, to taste
1/3 cup olive oil
2 small shallots, chopped
Sea salt and pepper, to
taste
Combine all ingredients in
blender or food processor until smooth.
I prefer to use Eden Organics brand beans, because they are canned with
Kombu which makes them more digestible (aka fewer farts). Can is also BPA free J
Ceviche
From Nourishing Traditions
Serves 4-6
1 pound sea bass, white
fish filets or mackerel
½ cup lime juice
2 medium tomatoes, peeled,
seeded, and diced
1 small red onion, finely
chopped
¼ cup extra virgin olive
oil
2 small green chiles,
seeded and finely chopped
sea salt
2 tablespoons cilantro,
finely chopped
2 avocados, cut into wedges
1 lemon, cut into wedges
Cut fish into ½-inch
cubes. Mix with lime juice in a bowl and
marinade in the refrigerator for 12-36 hours, stirring occasionally, until fish
becomes opaque or “cooked”.
Remove from the marinade
with a slotted spoon. Mix with tomatoes,
onion, peppers, olive oil, cilantro, and marinade another hour. Season to taste.
Serve with avocado and
lemon wedges.
Cheese Stuffed
Mini Peppers
(from Slow Pokes Local Food)
1
– 1lb bag sweet mini-peppers
1
– 8 oz bag Caprine Supreme Garlic & Dill OR Plain goat cheese curd. (Or other cheese curds... only organic dairy, please)
Olive
Oil
Preheat
oven to 350 degrees
Slice
stem end from peppers and remove seeds
Stuff
cheese curds into peppers, cutting curds to fit. Arrange peppers
side-by-side, open end up, in a medium-sized soufflé dish or straight-sided
oven-proof bowl.
(The
peppers should be firmly packed together.)
Drizzle
with olive oil.
Bake
20-30 minutes until peppers are a bit soft and cheese is browned.
Serves
4-6
Mexican Bean Nachos
from Healing Foods
1 cup dried kidney beans
1 Tbs olive oil
½ onions – finely chopped
1 tsp red chili – minced
3 cloves garlic – minced
1 tsp dried cumin
1 tsp dried oregano
¼ tsp ground cloves
½ cup tomato puree
salt and pepper
1. Soak kidney beans overnight, drain, and rinse.
2. Place into medium sized saucepan, cover with water and bring to a boil. Turn down the heat and simmer for up to 2 hours until the beans are soft.
3. Drain the water from the beans.
4. Heat the olive oil in a large skillet and add the onion. Sauté until onions are soft and golden. Add the chili, garlic, cumin, oregano, and cloves and cook for 1 minute.
5. Add the beans and tomato puree and simmer until the sauce starts to thicken.
6. Add salt and pepper to taste.
Serve the bean mixture with gluten free or flax crackers/chips. Top with coconut kefir, salsa, or shredded cheese.
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