When it’s too hot to cook, but you want to enjoy a sumptuous outdoor, multi course meal, start with a chilled soup. The perfect appetizer for a hot summer evening. (Serves 4)
Chilled Pea, Coconut Avocado Soup
- 20oz (567g) frozen peas
- 2/3c (157ml)
- canned artichoke hearts, cut into small pieces
- 2c (500ml) avocado (3-4 avocados) cut into cubes
- 2.25c (560ml) vegetable stock, (room temperature)
- 1c (250ml) unsweetened coconut milk (in tetra pack)
- 1/4 c (60ml) lemon juice
- 1/4 c (60ml/4 tbsp) fresh basil leaves chopped
- 1/2 tsp (2.5ml) sea salt fresh black pepper
- Garnish small fresh basil leaves lemon zest avocado or extra virgin oil oil flaky sea salt (Maldon salt)
- fresh black pepper
Puree the peas, artichoke hearts, avocado. basil with the vegetable stock, lemon juice and coconut milk in two batches until smooth.
Pour both into a large vessel and season with sea salt and pepper. Chill for at least one hour.
Divide the soup between the individual bowls, and garnish with the basil leaves, lemon zest, and oil.
Grain-free jalapeño and fresh herb biscuit
- 1.5*c (375ml) almond flour
- 4 tbsp (60ml) coconut flour
- 1 tbsp (15ml) baking powder
- 1 tsp (5ml) coconut milk powder or coconut sugar
- 2 tbsp (30ml) chopped parsley or cilantro
- 1/4 tsp (1ml) sea salt
- 1/4 tsp (1ml) fresh black pepper
- 3 tbsp (45ml) cold coconut oil
- 1 chia egg (*see note)
- 8 tbsp (125ml) 1/2 c canned coconut milk, heated until just warm and stirred well.
- milk should not be hot.
- 1 tbsp (15ml) coconut butter, or coconut oil, melted
Combine all dry ingredients, herbs, jalapeño and seasonings together in a medium size mixing bowl. Whisk chia egg, and coconut milk together.
Add the cold coconut oil to the dry mixture and, with hands or pastry cutter, combine the coconut oil into the dry ingredients until the coconut oil is the size of peas and mixture is the texture of coarse sand.
Using a fork, combine the wet and the dry ingredients until the mixture is starting to come together.
Lightly flour a cutting board with the remaining coconut flour, then turn dough onto the cutting board. Gently fold the dough a few times until the wet and dry are completely combined. Pat into a rectangle @8”x10” and about 1”-“1 1/4” thick. Cut into 2”x 2” squares or use a round cutter to cut into 2” circles. Gently fold any remaining dough together to make another biscuit. Transfer to a parchment-lined tray and put in freezer for at least an hour.
Preheat oven to 425 F
Brush tops of the biscuts with the melted coconut butter or oil. Bake the biscuit sfor 16-20 min or until golden brown. Let cool for 5-10 min on tray and transfer to cooling rack. Serve immediately or let cool and serve at room temperature.
Split biscuits in half horizontally and top with avocado slices, thinly sliced radishes, chopped chives, and dried chili flakes.
*Note: Chia egg: 13g of ground chia mixed with 45ml warm water mixed together well. Let rest for 5 min.