From the category archives:

Food

{Tomatoes, purple basil and green basil from Alprilla Farm}

 

Heirloom tomatoes and peaches make strangely beautiful bedfellows, especially when paired with purple basil. A simple pesto – hold the nuts and cheese – lets the basil shine.

Ingredients

  • 3-4 peaches, yielding to the touch but not overly ripe, peeled and cut into sections
  • 2 extra large heirloom tomatoes (or 8-12 small tomatoes), cut into sections
  • Several handfuls purple basil.  Leave the leaves whole or chiffonade them into strips.
  • 3-4 cups green basil leaves
  • 1 cup basil-infused olive oil, plus extra
  • 1 tsp raw honey
  • Salt
  • 2-3 tbsp Red wine vinegar (or apple cider or champagne vinegar)

Directions

For the green pesto, fill your food processor loosely with basil leaves. Add 1 tsp of raw honey.  While processing, drizzle in about a 1/2 cup basil olive oil, until the mixture becomes a thick paste. Salt to taste.

For basil vinaigrette, whisk 2 tbsp of basil pesto with the remaining 1/2 cup basil olive oil, 2-3 tbsp red wine vinegar, and salt to taste.

Assemble salad on a large platter: alternate tomato and peach slices, putting a purple basil leaf between each.  If you’re serving this in a bowl, chiffonade the purple basil and toss to distribute it evenly. Top with basil vinaigrette.  Drizzle additional olive oil if you like.  Serve with extra pesto.

Serves 8-10.

 

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10 Days of Raw Meals

August 9, 2011 Food
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Raw Beet and Parsley Salad With Citrus Vinaigrette

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It’s a relief not to cook beets in the summertime.  Instead of firing up the stove, peel them and put your food processor’s shredding attachment to work.  (The Cuisinart attachment looks like this.) This salad is a great way to use up parsley.  I like to heap it on; there’s something very satisfying about the […]

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Highly Addictive Green Herb Dip

July 21, 2011 Food
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Mango Corn Gazpacho

July 19, 2011 Food
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Gazpacho is one of the most satisfying meals to eat during a heat wave. It also just happens to be raw and vegan, but that doesn’t stop it from masquerading as a chilly indulgence, especially when loaded with fresh corn, mango and avocado. Here’s to eating well while staying cool. Mango Corn Gazpacho 3 small […]

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Raw Hummus Recipe

July 12, 2011 Food
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{Raw hummus made from Alprilla Farm’s zucchini} I’ve always loved hummus, but I’m eating raw these days, and sadly conventional hummus doesn’t pass the test (the chickpeas are cooked, of course). Thankfully there are many raw versions floating about.  I’ve developed my own recipe, loosely based on this one. The goal was a thick, scoopable […]

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Sweet and Crunchy Broccoli Salad

June 27, 2011 Food
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  Every morning I use a broccoli stem or two in my green juice (the stems add a gentle sweet flavor), leaving more broccoli florets than a single adult could possible eat.  One solution: whip up broccoli-based salads and foist extras on friends and family.  This salad is tangy, crunchy and sweet. A few weeks […]

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The Raw Deal

June 23, 2011 Food
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Here’s the thing about food: I’m not going to cook it anymore. Now, I didn’t say I’m not going to eat it.  I’m going to eat lots of it, in various tasty forms, but it’s going to be raw.  And vegan. The food section of this blog has always been a reflection of my home […]

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Putting the Normal in NYC

May 19, 2011 Flotsam
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{West Forty-Third Street by Joseph O. Holmes via 20×200} If you’ve lived in New York, you’ve heard friends and relatives moan about the relentless pace.  If you’ve visited, you may have left with aching feet and vacant eyes.  The truth?  New Yorkers aren’t super humans.  But they do have a few tricks up their sleeves […]

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