Superbowl Superfoods

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.