Blissful Bites (16 page)

I used to have a soup like this in the summer at a local café. That version had too much raw onion, so I made my own with the perfect amount. Very simple to make, this is a soup you'll love all summer long.

2 English cucumbers, peeled and chopped

1
¹
⁄
₂
cups green bell pepper, seeded and chopped

1 green onion, chopped (optional)

2 tablespoons tamari

1 cup cilantro

1 can (29 ounces) pineapple with juice (or 1
¹
⁄
₂
cups fresh pineapple with 1 cup water)

1 teaspoon cumin

2 tablespoons lemon juice

2 tablespoons lime juice

Sea salt and black pepper, to taste

Pineapple rings, for garnish (optional)

Blend all ingredients in a blender for about five minutes, or until no chunks remain. Chill for at least 15 minutes before serving. Decorate with pineapple rings.
 

daikon canapé with sweet miso sauce

• Makes about 20 pieces

This is one of my favorite appetizer recipes from the
French Meadows Cookbook
, by Julie Ferré. Every year I go to the French Meadows Summer Camp in Northern California, where the food is amazing and the people are even sweeter. I hope you'll come visit us at camp sometime! Learn more about it in the resources section.

1 daikon radish, approximately 10 inches long, 1-inch rounds

2 cups filtered water for blanching

Pinch sea salt

Parsley, for garnish

sweet miso sauce

makes about
¹
⁄
₄
cup

1 tablespoon unrefined sesame oil

3 tablespoons brown or white rice miso

¹
⁄
₂
teaspoon brown rice vinegar

¹
⁄
₂
teaspoon brown rice syrup

Slice daikon into thin rounds. Bring water to a boil in a small saucepan. Add sea salt and return to a boil. Add rounds of daikon radish, up to 10 at a time into the water. Bring to a boil and cook to desired tenderness. Daikon holds its shape well, and can be blanched for 15 seconds, cooked al dente for one minute, or simmered longer, up to three minutes. Remove, drain, and separate pieces to cool. Repeat with remaining rounds of daikon.

In the meantime, prepare
sweet miso sauce
. In a small saucepan, heat sesame oil briefly. Add miso and sauté until aromatic, 30 seconds to one minute. Remove from heat and stir in other ingredients. Mix well.

to serve the canapé:

Serve
¹
⁄
₂
teaspoon
sweet miso sauce
on top of daikon round. Tuck cilantro or parsley leaf into sauce for flash of color. Additional adornments include roasted sesame seed or blanched carrot, cut julienne.

• Makes 5 to 7 servings

This orange-kissed soup is one of my go-to fall dishes. Kabocha is my favorite hard-skinned squash, but if you can't find it, substitute butternut. Kabocha is a Japanese pumpkin that helps regulate blood sugar because of its high fiber content.

1 tablespoon coconut oil

1 medium kabocha squash, seeded and cubed

Pinch sea salt

1 orange, zested and juiced

5 or more cups filtered water

1 can (13
¹
⁄
₂
ounces) coconut milk

Pinch white pepper

Fresh herbs, for garnish

Sea salt, to taste

Heat oil in medium stockpot. Sauté the kabocha with sea salt for about three minutes, covered, stirring occasionally. Add a little water if the kabocha starts to stick to the pan. Add orange zest and juice. Sauté for two more minutes.

Add water and coconut milk and bring to boil. Simmer until kabocha is very soft (about 20 minutes). Puree with immersion blender right in the pot or in batches in a regular blender (return to pot when finished blending). Add pepper and sea salt to taste. Serve hot garnished with herbs.

citrus coconut-kabocha bisque

• Makes 5 to 7 servings