Awhile ago I sent out a message about a recipe contest. It was a lovely success. Really it was a just a fun way to interact with my community and see what people are up to in the kitchen and their creative lives at large. I also had asked about "acts of love" as an expression of thoughtful meals for others (even if quick meals or simple foods to prep!) and the reason I chose the one I did was because Judith's eggplant recipe was accompanied by a fabulous story about who she makes it for and what they love about it.
(I personally don't even like eggplant AND some of my clients can't eat it because it's in the nightshade family and for some people it can be inflammatory)
HOWEVER....it's a great recipe for those of you who CAN eat it and love to do so. Because it is a recipe that includes cheese and some people can't eat dairy, I also included a recipe that I make as well that was sent from a dear friend. Jen sent her recipe and it's very versatile - especially when you have a craving for something creamy and rich but you don't want the dairy. This is a great option!
Not only did I get some amazing, delicious and unique recipes - but I also got to learn some of the stories behind those recipes. The inspiration and creativity that fuels the food we make and eat and is certainly one part I have always enjoyed.
I want to take a moment to thank you for participating. It was so fun seeing all of your great recipes! Getting crafty in the kitchen can be a fun thing to do, give it a try, get messy, play around, try new things and who cares if you screw it up...sometimes that's when genius is born!
Mini Roasted Eggplant Parmesan from Judith:
- Preheat oven to 450º
- Japanese Eggplant -
Slice 1/4 inch think and brush lightly with extra virgin olive oil on both sides
Place slices in a single layer on a baking sheet and place thin slices of garlic on each eggplant slice
Sprinkle the slices with Italian seasoning and place them in the oven - turning once when slightly brown.
- Plum Tomatoes -
Slice 1/4 inch thick lay on a baking sheet and drizzle with a little salt and balsamic vinegar reduction
Place them in the oven and remove them when the slices bubble and vinegar caramelizes
- Mozzarella Cheese -
While eggplant and tomatoes are roasting, thinly slice the mozzarella
- Once the eggplant and tomatoes are done, make stacks of eggplant, tomato, mozzarella & Parmesan on a baking sheet, alternating three times so each stack has three slices of eggplant, tomato slices and cheeses
- Place back in oven until cheese begins to melt and Parmesan browns a little.
- Serve as an appetizer or as a meal with couscous and roasted asparagus!
- Notes: Japanese eggplant is not bitter and doesn't need to be sweated, but if you would like to do so, use Italian or regular eggplant salt first for about 20 minutes then rinse and pat dry
Cashew Sour Cream from Jen:
1 cup Cashews (soaked in water in the fridge overnight)
1 teaspoon Lemon Juice
A pinch of Salt
1 teaspoon Apple Cider Vinegar
Blend all the ingredients together - any blender will do. That is all!
- Enjoy! Recipe doubles as a creme fraiche alternative. It's good on everything: soups, salads, burritos, apple crisps, etc.
My gift is... I have one for you!
So this weird photo image is of yours truly (above) at sunrise visiting a place in Tasmania I had been dreaming of someday going. Between epic travels and a birthday celebration, I was totally negligent in putting out a newsletter upon my return (that was in mid April...). I underestimated the time and energy it takes me to plug back into my life on all levels after massive international travel. SO...here we are - hello July, and I'm still celebrating! This year, in honor of my new year, I thought it would be the best gift of all to share a gift with all of YOU!
You will have an opportunity to receive a lovely goody bag put together by me!
Anyone who sets up a Holistic Health Consult in the month of August, September or October and decides to work with me will receive these hand-selected items!