Sunday, January 29, 2012
Dreamy Smoothie and Balsamic Roasted Vegetables
My favorite place to go in Los Olivos is the store, Global Gardens. They have wonderful local, organic oils, flavored vinegars, and other cool sauces and condiments. Most everything is organic and/or sustainably grown. Several of their products inspired a couple of delicious dishes today and I thought I'd share. I don't have exact measurements, but they're not really the type of recipes that need exact measurements anyway. I'll tell you as best I can and you can use your intuition when making these yourself.
I add some "Dream Dust" made from sustainable rainforest, pure 100% cacao, Guatemalan Vanilla Bean, Indian
Cardamon, Clove & Vietnamese Cinnamon to my usual smoothie and it was AMAZING!
Plain or vanilla yogurt (dairy or dairy-free)
1 large banana
Pinch Dream Dust
Puree until smooth. Serves 2 to 3.
Note: If you can't get your hands on some Dream Dust, just add a pinch of each of the spices listed.
Balsmic Roasted Vegetables
I tossed asparagus spears, whole white mushrooms, broccoli spears, carrot chunks in walnut oil with a little Blood Orange Balsamic Vinegar. I laid the veggies out on a baking sheet and sprinkled them with Caliterranean Garden Blend (dried herbs and sea salt). Bake at 400 degrees for about 20 minutes, or until tender on inside and carmelized on outside.