Daily Archives: July 16, 2014

  • Raw food recipe: kale avocado salad with olive oil

    Want to try a raw food dish at home? Matteo Silverman shares his recipe for a kale avocado salad, which is a favorite at Juice Generation. “People who don’t even like kale — this will convert them,” says Silverman.

    INGREDIENDS

    1/2 avocado, pitted and peeled
    1 1/2 tbsp. olive oil
    1 tbsp. lemon juice
    Pinch of sea salt and black pepper
    2 cups torn green kale (bite-size pieces)
    1/2 cup shredded carrots
    2 tbsp. raisins
    2 tbsp. sunflower seeds

    DIRECTIONS

    1. In a large bowl, mash the avocado with olive oil, lemon juice, sea salt and black pepper.
    2. Place torn kale in the large bowl. Using your hands, gently massage the avocado into the kale until well-coated.
    3. Combine carrots, raisins and sunflower seeds with the kale and avocado mix. Adjust seasoning if necessary.

    Makes 1 serving.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 4.5/10 (127 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 23 votes)
    Want to try a raw food dish at home? Matteo Silverman shares his recipe for a kale avocado salad, which is a favorite at Juice Generation. “People who don’t even like kale — this will convert them,” says Silverman. INGREDIENDS 1/2 avocado, pitted and peeled 1 1/2 tbsp.... 
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  • Secret Recipe: Perbacco's Olive Oil Cake

    Whip up Perbacco’s delicious olive oil cake from pastry chef Laura Cronin for a guaranteed way to amaze your friends this weekend.

    Pair it with red and blue berries for the perfect patriotic touch, or add seasonal peaches for a touch of summer bliss. And don’t forget to top it off with ice cream!

    Perbacco’s Olive Oil Cake

    Serves 6-9

    Ingrediends

    1 cup sugar
    ½ cup buttermilk
    3 eggs
    1 cup extra virgin olive oil
    1 ½ cups all-purpose flour
    1 ½ tsp. baking powder
    1/4 tsp. baking soda
    ½ tsp. salt
    2 tbs. lemon juice

    Directions

    1. Whisk together the sugar, buttermilk, eggs, olive oil, and lemon juice.

    2. Sift all dry ingredients.

    3. Whisk the dry into the wet ingredients until fully incorporated.

    4. Pour into a 9 inch cake pan and bake at 350F for about 25 minutes or until tester comes out clean.

    5. Let cool completely, unmold, and enjoy.

    under Eat + Drink, secret recipe source

    VN:F [1.9.22_1171]
    Rating: 4.8/10 (102 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 23 votes)
    Whip up Perbacco’s delicious olive oil cake from pastry chef Laura Cronin for a guaranteed way to amaze your friends this weekend. Pair it with red and blue berries for the perfect patriotic touch, or add seasonal peaches for a touch of summer bliss. And don’t forget... 
    Read More →