food 9

AVOCADO PANINI

1 1/2 tablespoons butter or olive oil

1 minced shallot (onion or garlic works too)

8 ounces sliced baby portobello mushrooms

1 cup cherry or grape tomatoes

2 cups chopped kale, stems removed

salt to taste

2 avocados

8 pieces thick, sturdy wheat bread

melty white cheese like Provolone or Mozzarella, if you want

Heat the butter in a large skillet over medium high heat. Add the shallots; saute until translucent. Add the mushrooms and saute until browned lightly on the outside. Add the tomatoes and kale; saute until wilted and warmed through. Remove from heat and season with salt.

Mash the avocado in a bowl with a fork. Spread some avocado on the surface of each piece of bread. Assemble the sandwiches by carefully arranging the vegetables on the bread. Get as many veggies on as you can because the sandwiches sink down when you use the panini press.

Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press. When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot!

THAI SEAFOOD NOODLE SALAD

6 ounces rice vermicelli

2 red Thai chiles, thinly sliced

2 garlic cloves, thinly sliced

1/4 cup sugar

1/2 cup fresh lime juice

1/3 cup Asian fish sauce

2 tablespoons boiling water

1/2 pound medium shrimp, shelled and deveined

1/2 pound bay scallops

1/2 pound small squid, bodies cut into

1/2-inch rings and tentacles halved

3 plum tomatoes, seeded and diced

1 cup bean sprouts

1 cup mint leaves

1/2 small red onion, thinly sliced

1/2 cup salted roasted peanuts

6 butter lettuce leaves, for serving

Cilantro leaves, for garnish

Step 1   

In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.

Step 2   

Meanwhile, in a mortar, pound the Thai chiles and garlic to a paste with 1 tablespoon of the sugar. Add the lime juice, fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar dissolves. Let the dressing stand at room temperature for 30 minutes.

Step 3   

Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Add the squid to the boiling water and cook just until firm, about 45 seconds. Transfer the squid to the ice water. Drain all of the seafood and pat dry.

Step 4   

Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Drain the vermicelli, add to the boiling water and cook just until al dente, 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.

Step 5   

In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, mint, red onion, peanuts and chile dressing. Arrange the lettuce leaves on a platter and fill with the seafood salad. Garnish with cilantro leaves and serve

DRAGON FRUIT HEALTHY BOWL

2 packets frozen dragon fruit* (unsweetened // we like PitayaPlus brand)

1/2 cup frozen raspberries (or other fruit of choice)

2 medium ripe bananas previously peeled, sliced, and frozen

3 Tbsp Vegan Vanilla Protein Powder (right now, we like Nuzest and Tropeaka)

1/4 - 1/2 cup dairy-free milk (we used DIY Coconut Milk)

TOPPINGS optional

Coconut flakes

Fresh fruit

Hemp seeds

Granola

To a high-speed blender, add frozen dragon fruit, frozen raspberries, banana, protein powder, and dairy-free milk (starting with lower end of range). Blend until creamy and smooth. The trick to a thick smoothie bowl is being patient and blending slowly, adding only as much liquid as necessary, and using a smoothie wand (or something comparable that's blender safe) to scrape the sides down as it blends.

Taste and adjust flavor as needed, adding more banana for sweetness, dairy-free milk for creaminess, or berries for more intense berry flavor.

Divide between serving bowls and enjoy as is or top with fruit fruit, granola, hemp seeds, and coconut flakes (optional).

Best when fresh. Store leftovers in the refrigerator up to 24 hours. Freeze for longer-term storage. Or freeze in ice cube mold to use in future smoothies.