The Personal Caterer - September 23rd
Sun, 2008-09-21 15:42 — sandra
Thank you for visiting The Personal Caterer menu, temporarily hosted by our Souldance website. We are excited to announce that soon we will be officially launching our sexy new website for The Personal Caterer! Until then, thanks for your patience while we are under construction!
silky roasted pumpkin and shallot soup
- benefits: The roasted shallots bring a beautiful sweetness to the dish blending together the creaminess of the pumpkin and coconut milk. Pumpkin is very high in potassium and sodium and has moderately low carbohydrate content. They are alkaline in reaction and are a fair source of vitamins B and C. Coconut meat is compared to mother’s milk in its chemical balance and is a source of protein. It contains calcium, phosphorus, iron, and niacin.
- ingredients: pumpkin, vegetable broth, coconut milk, shallots, coriander, sea salt
- enjoying: reheat dish gently on stove over medium heat
fennel onion soup
- benefits: Onions are one of the earliest know food medicines and were used for hundreds of years for colds and catarrhal disordered and to drive fermentations and impurities out of the system. They contain a large amount of sulphur and are especially good for the liver. We have learned by trial that if you wear contacts while chopping onions they won’t make you cry! This is why William has become our resident ‘master onion chopper’! Miso is a very nutritious food that is beneficial to the digestive system. It contains beneficial lactic-acid bacteria, enzymes, and contains the essential amino acids methionine and lysine.
- ingredients: vegetable stock, onion, red miso, Australian port, olive oil, fennel, sea salt, pepper
- enjoying: reheat soup gently on stove over medium heat. For those of you who are not vegan, you can top this soup with croutons and melted cheese to make it into a French onion soup!
wild rice pecan salad
- benefits: Wild Rice is an annual aquatic seed Zizania aquatica found mostly in the upper freshwater lakes of Canada, Michigan, Wisconsin, and Minnesota in North America. It became known as wild rice because the explorers noticed Indians gathering it in the waters of the Great Lakes region. As they observed it rising 3 or 4 feet above the water, it reminded them of rice paddies. Cooked wild rice has a rich nutty flavor, sometimes described as a smoky flavor, and a texture that is delightfully chewy. The slender, elongated grains that often come to market are usually about one-half inch in length and almost black in color with some touches of green. Wild rice towers over other grains when it comes to amounts of protein, minerals, B vitamins, folic acid, and carbohydrates.
- ingredients: wild rice, brown rice, pecan, broccoli, red pepper, green onions, carrots, lemon, Dijon mustard, cranberries, sesame oil, curry paste, unpasturized honey, sea salt
- enjoying: mix thoroughly and enjoy!
sundried tomato pesto
- benefits: Organic Tofu, made from the soybean, is an excellent source of protein. Tomatoes are high in vitamin value, they are a wonderful blood cleanser, and excellent in elimination diets. They are a good source of vitamin C and potassium; they also supply folic acid and vitamin A.
- ingredients: organic silken tofu, sun dried tomatoes, parsley, basil, olive oil, garlic, pine nuts, sea salt
- enjoying: COOK NOODLES: 1. In a pot bring 4 cups of water to a boil. 2. Add 1 cup of noodles and cook, uncovered, stirring occasionally about 7-10 minutes until al dente. 3. Rinse with cold water and drain well. REHEAT SAUCE: reheat gently in a pot on the stove over medium heat until warm and place over cooked noodles.
carrot cashew loaf with tamari gravy
- benefits: Carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium. They are said to cleanse the intestines, to be diuretic, remineralizing, antidiarrheal, tonic, and antianemic.
- ingredients: carrots, cashews, leeks, celery, brown rice flour, olive oil, sea salt, sage, basil. GRAVY: goat milk ghee, olive oil, rice milk, tamari, braggs, lemon
- enjoying: reheat loaf in oven at 350 degrees for 15-30 minutes until hot. Reheat gravy in a small pot on stove and pour over loaf.
saffron garbanzo pot pie
- benefits: Chickpeas are a great source of fiber and protein, an excellent source of folic acid and potassium, and a good source of magnesium, phosphorus, zinc, and copper. Chickpeas are said to have the properties of a diuretic, a stomachic, and an intestinal cleanser. Broccoli is high in vitamin A, C, and potassium, and is a good source of folic acid. As well it contains magnesium, pantothenic acid, iron and phosphorus. It is low in calories, and is beneficial to the eliminative system.
- ingredients: FILLING: red lentils, potatoes, carrots, broccoli, chickpeas, vegetable stock, okra, olive oil, onion, garlic, ginger, coriander seeds, cardamom, sea salt, saffron, black pepper. CRUST: chickpeas, chickpea flour, vegetable shortening, cumin, sea salt
- enjoying: reheat dish in oven at 350 degrees for 15-30 minutes until hot