January 2012
After the indulgences of the holiday season, I like to get back to basics in January. Soups, stews and raw desserts are some of my favorite ways to rebalance.

Miso Soup
4 cups water                        
1 Tbs wakame                    
1 tsp grated ginger              
1 clove garlic, minced        
1/3 cup GF Miso (Edward & Sons, Cold Mtn)    
3 green onions, chopped  
1/2 block GF tofu, cubes
1/2 tsp sesame oil               
pinch of chili flakes

Bring water to a slow simmer and add seaweed, ginger and garlic. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have. Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of it's healthy properties as well as change the flavor of the soup. Makes 4 servings. Serve with sushi rolls or nori wraps for a heartier meal

Carrot Ginger Soup
1 T olive oil               
1 lb carrots, peeled and chopped 
2 Tbs minced fresh ginger
1 shallot, minced
2 cups GF broth      
1/2 tsp salt                            
1/4 tsp coriander     
thinly sliced green onions for topping

Heat the olive oil over medium heat. Add the minced shallot and saute until tender. Add the minced ginger and saute for another three-four minutes. Add the chopped carrots, broth, coriander and salt and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes until carrots are tender. Puree with an immersion blender. Sprinkle green onions on top. Serve with a big salad or GF sandwich for a heartier meal.

Avgolemono
4 cups GF broth             
1/4 cup uncooked long grain rice                        
Salt and pepper to taste
3 eggs                       
3 Tbsp lemon juice

In a large saucepan, bring the broth to a boil. Add the rice and cook until tender but still al dente, about 20 minutes. Season with the salt and pepper and reduce heat to low and simmer.
In a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Serve with dolmas, greek salad.

Raw Cherry Truffles
1 C Raw Almond Butter                 
1/2 C Cacao Powder          
1/4 C Raw Organic Agave
30 Dried Cherries

Mix all ingredients except cherries in food processor. Break off about 1 Tbsp of the chocolate dough, flatten into a disk. Place dried cherry in the middle and wrap disk around the cherry. Roll into ball and refrigerate
.
Date Balls
2 cups of fresh dates, soak in enough water to cover them   
10-15 soaked nuts or seeds of choice
2 Tbsp of dried shredded coconut                                               

In a food processor, blend dates and 1 1/2 Tbs coconut for 1 minute, until they come together in a paste, but maintain some good texture. Roll the date paste into balls and then roll in remaining coconut and almonds until they are covered.

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