food

Passeio Gastronômico e Receitas Deliciosas

Laura prepara uma sopa de tomates perfeita e cheia de nutrientes para fazer em casa. Depois, ela visita o Solstice Canyon, em Malibu, com Guy Turland e, no meio do passeio, a dupla prepara uma limonada com bruschettas deliciosas. Para finalizar, ela ensina um Pad Thai cru e vegano.

food

Passeio Gastronômico e Receitas Deliciosas

Laura prepara uma sopa de tomates perfeita e cheia de nutrientes para fazer em casa. Depois, ela visita o Solstice Canyon, em Malibu, com Guy Turland e, no meio do passeio, a dupla prepara uma limonada com bruschettas deliciosas. Para finalizar, ela ensina um Pad Thai cru e vegano.

Supplies

Tomato Soup

  • 2 pounds tomatoes halved or quartered
  • 1 sweet onion, quartered
  • 1 tablespoon thyme
  • 1 tablespoon roughly chopped basil
  • 2 tablespoons lemon juice
  • 1/4 cups olive oil
  • 1 tablespoon agave
  • 1/4 teaspoon cayenne
  • Pinch salt and pepper
  • 1 roasted garlic head

Gluten-Free Toast

  • 1 loaf gluten-free bread
  • Olive oil
  • 1 roasted garlic head

Roasted Garlic

  • Garlic heads
  • Olive oil

Passo a passo

Tomato Soup

  1. Pre-heat oven to 400.
  2. Quarter tomatoes and onion and place in a large bowl.
  3. Add thyme, basil, lemon juice, agave, olive oil.
  4. Then add a pinch of cayenne, salt and fresh ground pepper and toss.
  5. Place all ingredients except roasted garlic onto a baking sheet.
  6. Roast vegetables for 20 minutes.
  7. Once roasted, put all ingredients into a high speed blender.
  8. Add all cloves from 1 head of roasted garlic.
  9. Blend until smooth.
  10. Finish with black pepper and fresh basil.
  11. Serve with garlic toast and enjoy.

Gluten-Free Toast

  1. Pre-heat oven to 400.
  2. Drizzle each slice of toast with olive oil.
  3. Bake in oven for 8-12 minutes, until toast is golden brown.
  4. Use cloves from second head of garlic and spread onto the toast.

Roasted Garlic

  1. Pre-heat oven to 400.
  2. Slice off the top each head of garlic to expose some of the cloves inside.
  3. Place garlic cut side down onto a baking sheet.
  4. Drizzle with olive oil.
  5. Roast in oven for approx. 30 minutes, until browned and cloves are tender.

Supplies

  • 3 lemons, halved
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • 2 cups sparkling water
  • 2 fresh mint sprigs

Passo a passo

  1. Squeeze lemon juice directly into jug.
  2. Add chia seeds, maple syrup and sparkling water, stir to combine.
  3. Divide into 2 mason jars with fresh mint sprigs.
  4. Enjoy!

Supplies

  • 4-6 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1/4 cup olive oil
  • 1 cup fresh mushroom, roughly chopped
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • 1/2 cup fresh mixed herb leaves; mint, parsley, oregano
  • 2 slices vegan bread, thinly sliced
  • Grape tomatoes, to garnish

Passo a passo

  1. Preheat oven to 350F.
  2. Transfer butternut squash cubes and garlic cloves to parchment-lined baking sheet, drizzle with oil.
  3. Season squash with salt and pepper then sprinkle with rosemary and thyme. Toss to combine.
  4. Roast squash for 20-30 minutes, or until softened.
  5. Allow squash to cool and reserve until ready to use.
  6. In a bowl, add mushrooms and squeeze fresh lemon juice directly into the bowl and drizzle mushrooms with olive oil and vinegar; toss to coat the mushrooms.
  7. Add the fresh herb leaves, using your hands to massage them into the mushrooms.
  8. Allow mushrooms to marinate for 5-10 minutes.
  9. Using a fork, smash 3-4 forkfulls of squash onto each slice of bread.
  10. Top with 1-2 spoons of pickled mushrooms
  11. Garnish with whole grape tomatoes.

Supplies

  • 1 package raw kelp noodles
  • 2-3 tablespoons almond butter
  • Juice of 1 lime
  • 1/4 cups tamari
  • 2 tablespoons maple syrup
  • 1/2 onion
  • 2 teaspoons chili flakes
  • 2 cloves garlic
  • To serve: scallions, cilantro, sesame seeds, bean sprouts

Passo a passo

  1. Place noodles in water to soak while you are making the sauce.
  2. To make the sauce, combine ingredients in food processor and blend.
  3. Rinse the noodles.
  4. Using kitchen shears, cut the noodles so they will be easier to eat.
  5. In a large bowl, toss the noodles with the sauce (like you are tossing a salad - lift and turn).
  6. Add scallions, bean sprouts, cilantro, sesame seeds.