Whole Life Magazine

April/May 2013

Issue link: https://digital.copcomm.com/i/118686

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Page 20 of 43

Photo: Jared Iorio Soup You Can Sip This delicious recipe from The Longevity Kitchen is both quick and wholesome, so you'll get the best of all worlds. Photo: Leo Gong Food and fashion have some things in common: both are beautiful and experience changing trends. Over the last century, unprocessed, wholesome food gave way to fast food and pre-packaged items— food that is only marginally worthy of being called food at all. In more recent decades, the basics of healthful eating have returned, and now we have actual studies to prove its value to our health and longevity. taste of health velvety mediterranean Gazpacho with Avocado Cream (Serves 8) Avocado Cream with Basil 1 avocado, halved and lesh scooped out 2 tbsp water 2 tsp coarsely chopped fresh basil 3/4 tsp freshly squeezed lemon juice 1/8 tsp sea salt Gazpacho 3 cups low-sodium tomato juice 1/4 cup extra-virgin olive oil 1 tbsp plus 1 tsp freshly squeezed lemon juice 1 tbsp Grade B maple syrup 1 tsp sea salt 1/2 tsp ground cumin 1/4 tsp ground coriander 1/8 tsp cayenne 2 cloves garlic, coarsely chopped 1 fennel bulb, cut into quarters and cored 3 celery stalks, coarsely chopped 1 English cucumber, peeled, seeded & coarsely chopped 1 red bell pepper, seeded & coarsely chopped 2 cups cherry tomatoes 1 small red onion, coarsely chopped 1/4 cup coarsely chopped fresh basil, cilantro or combo To make the avocado cream, put all the ingredients in blender and process until very smooth. Transfer to a small bowl. To make the gazpacho, put all the ingredients in a large bowl and stir to combine. Working in batches, transfer to the blender and process until completely smooth. Pour into small glasses and garnish with avocado cream. Recipe reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods by Rebecca Katz with Mat Edelson, copyright © 2013. Ten Speed Press (Crown Publishing Group.) ToH_02.indd 21 April/May201321 3/26/13 5:44 PM

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