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Creamy Basil-Zucchini Noodle Soup

Creamy-Basil-Zucchini-Noodle-Soup_Yes,-more-please!

Welcome Spring! and its amazing crazy weather, hehehe… here in Austin, Tx its rainy, cloudy and around 60 degrees that feels like 50 degrees. So I think a vegetable noodle soup, with a bright green hue, light, creamy and bright will lift up any cloudy weather… If you live in a part of the world where the weather feels accordingly with the Spring season, hey! this Creamy Basil-Zucchini Noodle Soup it’s also for you since it can be served warm or cold.

Describing this soup is a dreamy pleasure,it is creamy, fragrant, gluten-free, vegan, vegetarian, green, calorie friendly and easy to make. The basil, ginger,  and coconut give this soup an aromatic spring flare. The raw zucchini noodles add bite and texture to the soup. For me, it always has been interesting to enhance one flavor by combining different cooking variations of it. Raw, steamed, roasted, sautéed, two or three variations in one dish with the same ingredient. I believe that by maximizing one subtle ingredient like zucchini you can achieve maximus dept of flavor, textures, temperatures and add lots of character to the dish by focusing on “the” one ingredient.

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Six ingredients joining one pot, and the fun task of making zucchini noodles. By the way, have you made Zucchini noodles before? It is awesome. This little apparatus, called the vegetable spiralizer it is the bomb!. As you know, I’m not very fond of uni-taskers in the kitchen, the only uni-tasker gadget I owned and loved was the Julienne peeler, until now. (which by the way you can use if you do not own a spiralizer) This vegetable spiralizer belongs into the FUN category, it transforms any meaty root vegetable or fruit into the most beautiful curly noodles. I’ve used, zucchini, carrots, beets, potatoes, sweet potatoes, butternut squash, cucumbers, rutabagas, green papaya, apples, pears, uff! you name it. It’s really easy to use and clean up. If you have heard of it, yes it is awesome! (No, I’m not getting paid to say this, what you are reading it is my honest opinion, in fact I did not even bought this beautiful red spiralizer ha! It was a Christmas present from my friend Andrea…Thank you Drea! I love it! Hehehe.)

So, dear friends, whether you are experiencing a warm or cold Spring; Begin by make this delicious soup and enjoy the Spring ride!

Creamy-Basil-Zucchini-Noodle-Soup_vegetable-spiralizer_zucchini-noodles

Let’s cook! …for the recipe you will need…

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Upside down Carrot+Coconut+Ginger Cake

Upside-down-carrot--coconut-ginger-cake~Yes,-more-please!

Lately everything in my world seems upside-down, but the little wacky moments in everyday life can be fun. Being playful in the kitchen is my kind of fun. And boy, if this cake screams upside-down, I’m seeing life straight up now!~
After making the Leek and Potato Tarte tatin, a light bulb turned on in my head and crisscrossed with the idea of a carrot cake. What if I apply almost the same concept of a pineapple cake to the carrot cake? Without hesitation I made ½ of a recipe, and it turned into a delicious unexpected result. I placed the carrots on the bottom of the pan and used coconut butter instead of regular butter to create a coating. I added some honey and turbinado sugar which caramelized beautifully on the bottom. Adding some freshly ground ginger was the final touch; fragrant with a spicy lemony note.
I think Ian looked at me funny when I told him I was baking an upside-down carrot cake. He probably though I was crazy…and then when he saw the cake, he just smiled and understood, and when he tried it he asked: “When are we shooting this?”… So I guess he liked it!
The cake is mildly sweet. The caramelized carrots add the sweetness and texture to this scrumptious cake, without being overly sweet. It is more of a coffee cake than the classic carrot cake with cream cheese icing, (which I adore) but, in this case, the no frosting makes the idea of baking and eating cake for breakfast more…manageable…*hehehe*

This recipe I wrote is for a small 6” cake, since is just Ian and I it is more than plenty. You can easily double it and bake a 9”-10”. for bigger crowds. This upside down carrot+coconut+ginger cake  will make a fantastic bake good for brunch or a simple delicious birthday.  I’m really hopping you enjoy this recipe, shoot us a comment, we’d love to hear from you!

Upsidedown-Carrot-cake-ingredients

Upside down Carrot Cake

Makes 1- 6” cake, serves 4-6

Dry:

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground clove
½ cup shredded carrots
¼ cup shredded coconut
¼ cup roasted Macadamia nuts, roughly chopped

Wet:

1 tablespoon freshly ground ginger
¾ cup turbinado sugar
½ cup safflower oil
2 eggs

For the bottom of the cake pan:

4 tablespoons solid extra virgin coconut oil  I used this kind or butter if you prefer
3 tablespoons turbinado sugar
4 tablespoons honey
1-1 1/2 cups of long shredded carrots
¼ cup shredded coconut
½ tablespoon freshly ground ginger
¼ cup roasted macadamia nuts halves or whole.

Preparation:

Preheat oven at 350F /176 C

1. Shred your carrots, This julienne peeler is one of my favorite tools, it is so easy to use, so much fun and time saver. Makes the julienne a dream!

Upsidedown-carrot-cake_juliane-peeler

Prepare the mold:

1. In a 6”x 4”tall pan, spread an even thick coat of the solid coconut oil.
Thinly grease the sides of the pan as well.
2. Scatter evenly the sugar and honey
3. Layer the shredded carrots evenly
4. Sprinkle the roasted macadamia nuts halves
5. Sprinkle the shredded coconut in an even layer.
6. Set aside in a cool place

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7. In a medium size bowl whisk together all the dry ingredients.
8. Add the ½ cup shredded carrots, shredded coconut, and roasted macadamia nuts.
9. In a small size bowl whisk first oil, sugar and ginger, then add the eggs one at a time and whisk until well combined.
10. With a spatula, mix wet ingredients into dry ingredients until well combined.

Upside-down-carrot-cake_-mix!
11. Poor the batter on top of the carrot layer, and bake for about 30-35 minutes. Until a toothpick in the center comes up clean.

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12. Cool on a rack for 20 minutes and un-mold the cake before its completely cool.
Knife… Ready, set go!… first slice is mine!…Enjoy!

Upside-down-carrot-cake_-cake-reveled!-Recovered

Upsidedown-Carrot-cake-caramelized-carrots

Upside-down-carrot-cake_Yes,-more-please!

Upside-down-carrto-cake_Yes,-more-please!-slice

~Scrumptious~

 

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Avococo Salad Dressing

Avocado-Dressing-ingredients

Wicked! Is how I describe this creamy dressing. Avocados the natural butter of the fruit kingdom, and coconut milk make a fantastic duo. Lemon Zest, Lemon juice, salt pepper and herbs is all you need.

You have to try this dressing, forget about that white stuff you have been dumping on your salads and make this spectacular dressing on a blink of an eye!

I used this avocado-coconut dressing over a Boston Lettuce, thats what I found on my farmers market incredible fresh and so beautiful that I could not resist to bring it home with me. I’ve included step by step photos of a 4 step easy method to leaf and separate with out bruising this gorgeous and delicate Boston lettuce, I really believe you gonna find this method a keeper for your vegetable techniques.

Avococo dressing drizzle liberally, over lettuce, carrots, fish chicken, your hiking boots, it’s delicious everywhere!…Celebrate and be green green green Spring time is here!

Avococo-salad-Dressing~Yes,-more-please!

Avococo Salad Dressing

Makes about 2-2.5 cups of dressing, it stays good for about 4 days, avoid plastic, save it in a glass jar with an air tight lid.

1 medium size ripe avocado
1 to 1-1/2 cup coconut milk (depending on avocado size and preferred consistency)
4 tablespoons good extra virgin olive oil.
2 tablespoons rice vinegar
the juice and zest of a lemon
1 teaspoon agave nectar
1  garlic clove
6-8 sprigs of parsley, basil, or cilantro. (use only the leaves)
1 teaspoon dry dill
1 teaspoon sea salt
1/2 teaspoon of fresh black pepper.

Preparation:

Place all ingredients on a blender or on a glass of an immersion blender, puree until smooth and desired thickness. If needed, adjust thickness by adding a bit more coconut milk.
Keep it on a glass jar with an air tight lid, it will keep for about 4 -5 days.

Avocado-Dressing-all-ingredients-to-the-blender!

How to wash and de-leaf a Boston lettuce?…

Wash:

Holding the head of lettuce upside down, submerge the lettuce into a big bowl with iced water and shake a few times. Leave the lettuce floating for a few minutes to allow the little dirt particles to sink to the bottom. Remove from water, shake several times, and live it air dry upside down over a clean kitchen towel. Shake 2- 3 more times to make sure all water is out. Then proceed to de-leaft.

De- leaf the lettuce:

1. Run a pairing knife around the back of the stem.
2. Gently pull the core of the stem.
3. Hold the head of lettuce in your hands and place your thumbs in the center, gently pull apart.
4. With a small lettuce, like this one, half will make a great portion, if bigger, arrange and divide leaves in 4 portions.

How-to-leaf-a-boston-Lettuce~Yes, more please!

Dress your lettuce and Enjoy!

Avocado-Dressing-Boston-Lettuce-~Yes,-more-please!Avocado-Dressing-Boston-salad~Yes,-more-please!

 Avococo Salad Dressing, Yes, more please!

 

 

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