As the summer heat and humidity intensify, I steer clear of using the oven and opt for cool beverages and no-heat meals. The top of the stove is OK, but I avoid turning on my oven until September. Obviously, I can’t always get away with this, but I try.
I’m infusing with Girl Scout Cookies grown legally by my friend Teresa. It’s a lovely hybrid that leans indica, always uplifting and mellow. It’s a keeper. The recipes are guidelines; you can change ingredients, like shrimp instead of crab, and try a hummus with black beans instead of chickpeas. It’s summer, let’s chill out.
Pistachio Dreams
Serves 2
Ingredients:
1 1/2 cups almond milk
1 ripe avocado, peeled and pitted
1 small banana, sliced
1 whole lime, cut into chunks
1/4 cup freshly squeezed lime juice (from 2 large limes) or concentrate
1/4 cup shelled, unsalted pistachios plus 1 tablespoon chopped pistachios, for garnish
2 to 4 tablespoons honey (depending on how sweet you want it)
2 teaspoons canna-coconut oil
Directions:
1. Put all the ingredients except for the chopped pistachios in a blender and blend on medium speed until smooth.
2. Divide the smoothie between 2 glasses and garnish each with 1/2 tablespoon of pistachios.
Avocado Crab Pasta
Serves 6
Ingredients:
3/4 pound spaghetti
2 ripe avocados, peeled and pitted
1 bunch scallions, chopped
2 garlic cloves, chopped
Zest and juice of one lemon
2 tablespoons chopped fresh Italian parsley
Salt and pepper
2 tablespoons olive oil
2 tablespoons canna-oil
1 pound cleaned and cooked crab meat
1 tablespoon Parmesan cheese, plus more for serving
1 lemon, cut into wedges
Directions:
1. Bring a large pot of salted water to a boil.
2. Prepare the pasta according to the directions on the package. Drain and reserve 1/3 cup pasta water.
3. In the bowl of a food processor, puree the avocado, scallion, garlic, lemon zest and juice, and parsley. With the machine running, add the oils in a steady stream until the mixture is a smooth paste. Thin with pasta water if too thick.
4. Place the spaghetti in a large bowl and toss with the sauce, crab and cheese.
5. Serve topped with a sprinkle of Parmesan and a squeeze of lemon.
Let’s Have Hummus
Makes 1 1/2 cups or 6 servings (1/4 cup per person)
Ingredients:
1 medium garlic clove, chopped
1/4 cup tahini
1 tablespoon fresh lemon juice
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons canna oil
1 teaspoon lemon zest
1 teaspoon smoked paprika
Salt and pepper to taste
Directions:
1. In the bowl of a food processor, puree the garlic, tahini and lemon juice.
2. Add half the chickpeas and pulse to combine. Scrape down the sides of the bowl and add the remaining chickpeas.
3. With the machine running add the canna oil.
4. Add the zest, paprika, and salt and pepper to taste. Pulse briefly to combine. Dust with paprika.
