Zucchini and Citrus Gazpacho with Rosemary (tomato-free, gluten-free, dairy-free, nut-free, soy-free and vegan)

Gracious Granny gave me this wonderful zucchini from her garden - this lovely emerald jewel that's the size of a newborn... As it sat in the passenger seat on our way home, I wondered what delicious concoction to make with it. Baking it in a yummy, savory treat was my first thought but baking is a lot less appealing to me in this heat (I know - shocking - right?). I wanted a raw and vibrant way to prepare this wonderful, garden-fresh vegetable. My brain eventually drew up this recipe in my mind. Something easy and versatile... and I've aspired to creating more easy and versatile recipes on the blog. The strange and weird recipes won't disappear but I want to cater to all (hopefully) of my sweet readers' recipe wishes.

And so the fresh green and tomato-free gazpacho was born.

Just a question but can I call it gazpacho if it is tomato-free? The citrus provides the fresh acidity that tomatoes would and the zucchini makes it smooth so it reminded me so much of the gazpacho I enjoyed with my sister in Spain.

I do miss her...

And what better way to remember someone by but with food? Yummy, delicious food?

Also, if anyone has any extra zucchini, give me a ring. I'll come relieve you of it.

A note about this cold, summer soup - 4 cloves of garlic makes for a very garlic-y gazpacho. I recommend 2 cloves if you are not a fan of strong garlic. And the trick to a good gazpacho is the best quality of Extra Virgin Olive Oil that you can find - I brought mine back from Spain. Sadly, my supply is dwindling.

Fresh rosemary is a lovely addition to this soup and really blends well with both the zucchini and citrus. It also adds extra antioxidants.

Zucchini and Citrus Gazpacho with Rosemary
1 larger garden Zucchini (or two small store-bought)
3-4 citrus fruits (I used one large grapefruit, one large orange and a little lime but feel free to use what you have on hand and you can even add some freshly grated peel as long as it's organic)
Sprig of Rosemary
4 glugs of Extra Virgin Olive Oil
2-4 cloves of garlic
1/4 tsp sea salt

Chop the zucchini and add to high-speed blender or food processor. Juice the citrus fruits with a lemon juicer (add some orange peel zest if you are so inclined) and add to blender along with olive oil, garlic, rosemary and salt. Blend until smooth.

Enjoy!

Serve as an appetizer, on the side of some cooked chicken, or add cooked and cooled quinoa in dishes before serving for extra protein. I drank two cups for lunch this morning and found it surprisingly filling. Cheers to cold summer soup!

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

Fall has definitely been in the air this last week. The slight briskness in the evening and the way the air feels so crisp makes me earn for a hot cup of tea and some hearty dishes like this one...

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Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

 

Today's post marks day five in the marshmallow root recipe mania sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

 

This is a healthier version of the American Candied Yams. It's a perfect vegan and allergen free addition (use sunflower seeds instead of pecans for nut-avoiders) to your Thanksgiving table. It's sort of like a gratin with it's caramelized red onions on the bottom then yams on top. You can also choose to dice the vegetables then mash afterwards if you prefer a mash.

The marshmallow root chia fluff can be made the night before. Make it before putting the yams in the oven so it can thicken if you choose to make it the day it will be consumed.

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff, and Toasted Pecans

Marshmallow Chia Fluff
1 can light coconut milk
1/4 T chia seeds
2 T marshmallow root powder
1/4 c maple syrup

1. Grind chia seeds in spice or coffee grinder.
2. Whisk in coconut milk, marshmallow root powder, and maple syrup. Refridgerate.

Candied Yams
3 Yams
1 Red Onion
Sprig of Sage
1/2 Pecans
Olive Oil

1.Slice vegetables about 1/4" thick.
2. In a ovenproof dish (I use a cast iron 8x8), pour a little olive oil in the bottom then layer the red onion slices then the yam slices on top. Sprinkle with sage leaves.
3. Cover and cook in 400 degree oven for 30 minutes then remove cover and cook for another 10 minutes or until softened and cooked through.
4. Meanwhile toast the pecans in a small saute pan on the stovetop using medium heat. These toast quickly so keep an eye on them!
5. Lather the chia fluff on the yams and top with pecans. Serve and Enjoy!

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