FamilyFood

Salad with all kinds of sprouts

After our trip to the farmer's market today (and after our amazing dinner at Junnoon the previous night where I had a delicious plum, mung bean sprout, and peanut salad—review coming soon), I was inspired to make this summery salad.

This salad is chewy and satisfying. It's the perfect "big bowl" meal salad.  My kids really loved this. I think it was the sprouted peanuts (the pink things in the photo).

Place the following in a large wooden bowl:

• 2 handfuls hearts of little gem lettuce
• 2 handfuls of sunflower sprouts
• 1 handful of spicy (or onion or radish) sprouts
• 1 handful of sprouted peanuts
• 1 handful of sprouted lentils
• a handful of heirloom cherry tomatoes, halved

Toss with your favorite mustardy vinaigrette. Add sea salt and pepper to taste. Serve at once.

Local Goodness: Three things I'm enjoying this week

I rarely buy ready-made salad dressing, but I lately, I've been buying Annie's Naturals Woodstock dressing two bottles at a time. It has just enough creamyness and tang without being overly "tahini'd." So good on a chopped salad full of crunchy veggies like cukes, peppers, radishes, and carrots that stand up to the assertive dressing. The corporate headquarters of the Vermont company located in Napa, CA.

GoRaw Flax Snax Crackers. Amazingly tasty and full of flavor. Hits the spot when you need something crunchy/salty. Made in Mountain View, CA.

Home Craft Breads' raisin walnut cinnamon rolls. Dense and soft, and wonderful when toasted in a toaster oven. Not overly sweet. Not sticky. Made in Redding, CA.

All available at Country Sun, Palo Alto.

Silky Chilled Avocado Soup

Okay, since posting yesterday's post about Ani Phyo, I've been obsessing over her "Kreamy Avocado Soup." I love soups, especially cold soups in the summer time, and when I woke up this morning, I knew what I had to have for lunch.  I varied her recipe since I didn't have chipotle and rosemary on hand. It still came out delicious, and over the course of the day, the kids and I have devoured a whole blender full.  If you love avocados, I highly recommend this recipe.

SILKY CHILLED AVOCADO SOUP

Adapted from Ani Phyo

In a blender, combine the following and process until silky smooth. This recipe is raw and vegan. Mine soup didn't turn out as vibrantly green as Ani's, I think because my miso was very dark brown.

The best part about this recipe? It took 5 minutes to make.

• the flesh from two avocados
• 2 cups of ice water
• juice of 1-2 limes
• 2 tablespoons of brown rice miso (unpasteurized)
• 2 tablespoons of extra virgin olive oil
• fresh pepper

Garnish with rough-chopped tomatoes.

Link Love: Ani Phyo

Ani Phyo a raw food/vegan chef...and despite that (heh), her food looks delicious.  I'm digging her videos on YouTube . They are instructional and informative and I want to climb through my computer screen to taste everything she makes. Her cookbook is the next one I'll add to my collection.

She's also likeable and personable without seeming self-righteous about the whole raw food thing. Plus, you know, she's easy on the eyes.

Check her out!