Glowing, radiant health is the new black. Our Green Table is serving it up, for the whole body! Healthy recipes and tips, the latest on eco-friendly food and "skin food"products and a head's up on ingredient safety are all woven into family-centered stories and discoveries. Bring informed, aware and empowered looks good on everyone!

Abrazos! xox Penny

Wednesday, July 7, 2010

Sparkling flavors from the Fourth

The Fourth was a blast here from dawn til dusk. We started off with a good, old-fashioned neighborhood parade in the morning and ended with a cookout and fireworks at night. All was great, but it was the lunch in the middle that really sparkled. Christian and Reshma were home for the weekend and cooked up a storm, or rather, a bit of sunshine. They are fabulous cooks and what they fixed for lunch on the Fourth was a real taste trip. Just having gotten back from scuba diving in Nicaragua, they cooked beans and rice with "local" flavors and bite by bite, transported us all to their island vacation spot! The pix doesn't due the deliciousness of the meal (red beans and coconut sticky rice and chopped cucumber, tomato and lime salad) justice. It was fabulous...full of cool, sweet and spicy flavors...perfect for a hot day!  Delish!

Also over the long weekend, we became World Cup addicts. I love soccer. My tiny high school opted for soccer instead of football and so I actually understand the still eludes me. I love the pace of soccer, the intensity of the game, the World Cup vuvuzelas and the marvel of being able to watch a game instead of all those inane commercials!! Munchies are a must and here is a dip I made keeping with the bean theme. Not at all "bean-y", it has a subtle, fruit-y flavor, great as a dip or sandwich spread and kind of hummus-like...

Smashed Bean Pate

2 cups or 1 can white beans (Eden BPA worries), rinsed and drained
1 teaspoon tahini
2-3 garlic cloves, peeled
2 whole dates, pitted
2 teaspoons fresh lemon juice with grated rind
1 teaspoon umeboshi vinegar (or other fruit vinegar like raspberry)

Place everything in a blender or food processor along with about 1/4 cup water. Blend until smooth. Taste and add sea salt if needed, especially if you don't have umeboshi vinegar which is salty. Use as a dip (sweet potato chips are nice) or as a sandwich spread or topping on slices of baguette with some fresh tomato slices and a bit of caramelized onion.

I am headed to a Girls' Night potluck tonight and in tomorrow's post, will show you what I am taking. It was the pie I made for dessert on the Fourth. Yes, I know...I did a post on Blackberry Cake with Orange Glaze as a perfect Fourth of July dessert, but ours got gobbled up by the 3rd!

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