Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
3 cups tomato juice (low sodium, I like Knudsen’s Brand)
1 tablespoon plus 1 teaspoon lemon juice
1 tablespoon grade B Maple Syrup
¼ cup extra virgin olive oil
1 teaspoon, sea salt
½ teaspoon cumin
¼ teaspoon coriander
2 cloves of garlic, roughly chopped
1 medium fennel bulb, cut into quarters
3 stalks celery, roughly chopped
1 English cucumber, peeled, halved and seeded, roughly chopped
1 red bell pepper, cored, seeded, roughly chopped
1 pint cherry tomatoes
1 small red onion, roughly chopped
¼ cup basil and, or cilantro roughly chopped
Place the tomato juice, lemon juice, maple syrup, olive oil, spices, vegetables and fresh herbs in a high-speed blender and process until velvety smooth. Taste. You may need another pinch of salt or an extra drop of maple syrup. Pour into small glasses and garnish with a dollop of avocado cream.
Avocado Cream with Basil
1 medium avocado
¾ teaspoon lemon juice
2 tablespoons water
1/8 teaspoon sea salt
2 teaspoons fresh basil, coarsely chopped
To make avocado cream place the ingredients in blender and blend until very smooth. Transfer to a small bowl. No need to rinse blender before proceeding.
Prep Time: 20 minutes
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)