"Chop -n- Chat" Tips and Recipes

Cooking  with Friends

What could be better than hanging out in the kitchen with friends? 

 Recently I had the sincere pleasure to “chop-n-chat” with my friend Candice and her dear Mama, Norweida. Candice is a friend I met when I worked at MOMS Organic Market. She was a regular Monday afternoon visitor. She came to check out the featured Monday Raw Dish I whipped up each week and catch me up on her current antics!  Candice is hilarious and she has a huge, generous heart. She's so much fun to hang out with!

Norweida works on the corn salad

Now, don't get me wrong, it is peaceful to work in silence or with Pema Chodron’s dharma talk CD’s humming in the background. Some days I crave chopping as meditation...but,  it's equally satisfying to work in the company of family or friends.

Candice measures raw cacao for sweet chocolate tarts

  Here’s how it can work…

Each person picks a recipe and collects the ingredients. Gather in one of your kitchens, visit and prep your veggies, whirl those dressings, sauces or pates. While you're at it, sip a cup of tea and sample your dishes. When it’s time to pack up, split the "take" and share the goodies!  Days after you will both feast and benefit from your time together. It’s a win-win! Like chopping wood where you are warmed twice- once when you chop the wood, again when you burn it….in this case, you'll be  nourished twice! Once when you chop-n-chat and again when you eat the delicious food waiting in your fridge.

Here are a few tips:

-make sure your diets or eating styles mesh well

Sweet raw chocolate tarts

-review food preferences or allergies

-consider what your food goals are…raw, vegan, sweet or savory etc

Zucchini pasta with pesto and marinara

-pick a day and time, bring copies of recipes to share

-bask in the blessing of friendship and good food!

Here are a few dishes I’ve prepared recently with friends:

-Zucchini pasta with hemp basil sauce

-Corn and avocado salad

-Sushi salad with pink rice,
 Asian veggies and almond/ginger
 dressing

-Fennel and grapefruit salad

-Sweet raw chocolate tarts

 

Fennel/Grapefruit Salad

4 cups of fennel, thinly sliced

3 red grapefruit, peeled, section, chopped into bite size pieces

1 cup parsley, minced

1 granny smith apple, diced

¼ cup fresh squeezed grapefruit juice

¼ cup fresh squeezed lemon juice

2 tbs olive oil (optional)

2 tbs chopped fennel fronds

-Prep all your veggies/fruit  in separate bowls. Squeeze lemon juice over fennel and stir in. Set aside. When all veggies are chopped, blend together in a large bowl. Finish with grapefruit juice as your dressing or blend the grapefruit juice and olive oil together and pour over salad. Stir gently. Top with chopped fennel fronds.  Chill before serving.

Hemp Basil Pesto Sauce

2 cups fresh basil leaves

1 cup spinach leaves

2 cloves of garlic

½ tsp sea salt

1 cup hemp seeds

¼ cup filtered water

2 tbs olive oil (optional)

¼ fresh squeezed lemon juice

¼ cup filtered water, as needed

-Blend all ingredients in a blender . Add water until smooth. Taste and adjust flavors. The spinach leaves will  brighten the  color of the finished sauce- and add excellent nutrients. Serve over spiralized zucchini pasta . You can also omit the water for a thicker texture and serve with cut veggies and raw crackers.

Sharing raw fennel salad with Barbara

Now, grab a friend and get chopping!

Sending peace and Light,

bethanne