Summer 2018 LOCALadk Magazine 59
LOCALadk
Directions:
In a blender or food processor mix all the ingredients except the
pepper, cucumber, and onion. Blend tomatoes and ingredients
until smooth and red tomato turns to a warmer salmon color.
Pour into large bowl. Add the pepper, cucumber, and onion into
the blender or food processor with water half way up to the top
of where the vegetables are. Pulse the vegetables and water for
a few seconds to get a chunky consistency to the vegetables -
add this to your tomato mix. If you like a smoother gazpacho,
blend vegetables until smooth. Ser ve with fresh local Triple
Green Jade bread as a soup or as a dip!
Ingredients:
16oz Elderberr y Kombucha
16oz White Wine of your choice (for nonalcoholic ver-
sion use White Grape Juice or Apple Juice)
1 Cup Frozen Blueberries
3oz Blueberr y-Mint Shrub
Fresh Mint Leaves
Directions:
Mix all ingredients together except frozen blueberries
and let sit in fridge for 4 to 24 hours. Ser ve in a ball
jar over frozen blueberries (if you must use a straw,
please use a reusable silicon straw)
Ingredients:
3 Large Tomatoes - roughly chopped
⅓ Bunch Cilantro
3 Cloves Garlic
¼ Cup Vegetable Oil (Grapeseed if available)
2 Tsp Red Wine Vinegar
2 Tsp Maple Syrup
1 ½ Tsp Celtic Sea Salt
1 Pepper - roughly chopped
1 Cucumber - large chunks
1 Small Yellow Onion - large dice
Water - about a ½ cup
