Cucumber Pistachio Gazpacho
In a blender add:
• 2 Tbsp. chopped toasted pistachios
• 2 Tbsp. chopped white onion
• 1 1/2 large local cucumber, peeled, seeded and chopped
• 1 Tbsp. Living Harvest Organic Hemp Oil
• 1 Tbsp. extra virgin olive oil
• 3/4 tsp. salt
• Juice of 1/2 lemon
• 1 Tbsp. chopped mint
• 1/2 cup Tempt Unsweetened Original Hempmilk
• 1/2 green jalapeno-finely diced
Set aside for a garnish:
• 1/2 cup minced cucumber
• 1 tsp. minced jalapeno
• 1/2 tsp. chopped mint
Once blended, pour soup into two bowls, add garnish on top and then drizzle with Living Harvest Hemp Oil before serving.
Serves 2
Courtesy of:
Naomi Pomeroy
Chef/Restauranteur
Portland, OR
Smoky-Sweet Fall Squash Soup with Cilantro Oil
• 3 Tbsp. olive oil
• 1 1/2 cups chopped yellow onion
• 4 cloves garlic- minced
• 5 cups winter squash (like butternut) - diced into 1/2 inch cubes
• 3 tsp. kosher salt
• 3/4 tsp. smoked Spanish paprika
• Pinch of chili flakes
• Pinch of ground cinnamon
• 10 turns of a pepper mill
• 1 1/2 cups vegetable stock or water
• 3/4 carton Tempt Unsweetened Original Hempmilk
• 1 Tbsp.. honey
• 2 tsp. sherry vinegar
Cilantro Oil recipe follows. You can substitute crème fraiche, or any desired garnish.
Soup:
In a medium sized heavy bottomed pot, heat olive oil over medium heat, add onions, and simmer until translucent. Add garlic, sauté about 1 minute. Add diced squash, salt, pepper, paprika, cinnamon, pepper and honey. Turn up heat to med high- and sauté until the squash begins to soften and turn golden. Add vegetable stock (or water) and cook squash until very easily pierced with a fork. Add 3/4 carton Tempt Hempmilk. Heat all until simmering. Cool for 5 minutes- and puree in blender until smooth. Add more Tempt Hempmilk and blend to desired consistency (up to 1/4 box). Whisk in sherry vinegar. Reheat as desired.
• 1 bunch cilantro
• 1 1/2 cups extra virgin olive oil
• Salt to taste
Boil a pot of water. Add salt to taste (should taste of sea water). Pick cilantro leaves off steam. Drop into water, and remove immediately - do not allow cilantro to sit in water. Transfer to ice water. Add 1 1/2 cup olive oil to blender, squeeze water out of cilantro, and add to blender and puree. Salt to taste. Strain if desired.
Serves 2
Courtesy of:
Naomi Pomeroy
Chef/Restauranteur
Portland, OR
Corn Chowder
• 2 1/2 cups Tempt Hempmilk
• 5 ears of corn, shaved (or 5 cups corn kernels)
• 1 small avocado
• 1 Tbsp. garlic, minced
• Sea salt to taste
• 2 Tbsp. Living Harvest Organic Hemp Oil
Set aside 1 cup of corn kernels. Blend remaining corn, Hempmilk, avocado, garlic, and salt in a blender until smooth. Stir in the rest of the corn kernels. Transfer to a soup pot and gently warm. Remove from heat, stir in hemp oil, and sprinkle hemp nuts on top. Or, do not heat and serve chilled.
Serves 4
