Wednesday, October 21, 2009

Sweet Potato-Peanut Bisque and Pumpkin Ice Cream!

Here are two great fall recipes I've thrown together in the last couple weeks. The first one is a soup recipe that I adapted from a recipe I found in Eating Well magazine. The author was cookbook author Nancy Baggett.

The second recipe is one I came up with, spinning off my summer post on vegan ice cream. Please let me know if you try either of these. I am so happy fall is here! There are so many delicous recipes you can make with seasonal vegetables!

Sweet Potato-Peanut Bisque

2 large Sweet Potatoes
2 tablespoons Olive Oil
1 Yellow Onion
1 large Yellow Onion
3 Cups Tomato Juice (I used juice from a juicer, canned is an option as well)
1 chopped Red Pepper or chile pepper depending on how spicy you want it
2 tablespoons minced Ginger
1 teaspoon Allspice
15-20 ounces of vegetable broth
2/3 cup natural Peanut Butter
Optional 1/2 cup tomato pulp from juicer

1. Bake or steam sweet potatoes until soft and peelings fall of naturally.
2. Heat olive oil in large sauce pan and add onion. Cook until onion browns and then add garlic and ginger. Stir in juice, peppers and allspice. When mixture boils back off to a simmer.
3. Remove peelings from sweet potato. Take one potato and blend it in a blender with vegetable broth and peanut butter. Take the other potato, chop it up and add it to soup pot.
4. Combine puree and soup mixture. If you ar using the pulp from the juicer stir it in at this time as well. This is definitely a hearty soup and you are sure to enjoy it.

Coconut Pumpkin Ice Cream!

2 cans of Coconut Milk
2/3 a can of Pumpkin Puree
3/4 cup Maple Syrup
Spices: Ginger, Cloves, Cinnamon and Nutmeg or Pumpkin Pie Spice

1. Blend coconut milk, pumpkin puree and spices
2. Place in ice cream maker and add maple syrup to taste
3. Let this spin in ice cream maker for twenty five minutes or more.
4. Add to re-used and washed ice cream pint containers.

This ice cream goes great with warm ginger bread!

Stay Positive,


Wednesday, October 7, 2009

Restaurant Review: Grezzo - Raw Food in Newburyport!

Hello Positive Eaters,

The circulating buzz around a raw food restaurant in Newburyport was just too much to take. On just their third day of operation, I found myself sitting at the "bar" at their State Street location in the charming port city that acts as a second home to me.

Many people do not know what to expect when entering a raw food restaurant. I fortunately have visited several of these establishments over the the past couple years and I took immediate notice of the distinct aroma. These type of restaurants seem to manufacture their own atmosphere. More than just a distinct scent, a feeling of freshness and life just kind of hangs in the air. The walls of Grezzo are adorned with beautiful murals of painted vegetables and this merges with a distinct, sophisticated ambiance. Do not expect birkenstocks, dreadlocks and Ani Difranco blaring through the sound system, these people are here to serve you fantastic food and an amazing dining experience.

The place was empty when I walked in and I noticed many people wanted to come in and "just look at the menu." The idea of raw food is very new to New England and Grezzo does a great job of taking off the counterculture edge that can accompany the words "vegan" and "raw." The staff wear typical waitstaff attire and are extremely friendly. Within fifteen minutes the place started to fill up and a waitress named Molly was carefully explaining the wide array of local organic produce they use in their food as well as introducing them to the uniques superfoods they would experience in their different lunch choices.

I started off with a Raspberry Kombucha Spritzer. This is made like a mixed drink, except kombucha (a fermented tea product) is used rather than alcohol. Grezzo featured many organic wines and alcohol choices. Being a temperant man, I did not try any of these options. My Baby Arugula Salad was everything you would expect from a raw food place, teeming with life and amazing ingredients. A citrus based dressing drizzled locally grown Arugula and the salad featured, pickled asparagus, grapefruit, whole almonds, goji and incan berries as well as a nut based cheese. This salad could serve as an entire meal for some people.

My main entree was the Seaweed and Wild Mushroom Bistro Burger. This looked nothing like a burger but featured such incredible flavor and texture, I did not notice. This was served with dehydrated sweet potato chips. I definitely still steer towards baked chips with olive oil and sea salt...but they added an autumn color to the plate.

The woman behind the bar, Brenda, suggested a fantastic smoothie called a Goji Julius which was served thick and was almost like an entire dessert itself. The waitress Molly refused to let me leave without trying one of their chocolate cookies. This "dessert" featured raw cacao, blue green algae and peppermint oil. A must try for all those who visit Grezzo.

Before leaving, I met the owner Alissa Cohen. Alissa is an established restaurant operator and "living foods" expert. I gave her my best wishes on her new venture. I will definitely return to Grezzo and spread the word about its incredible offerings. The North Shore may finally possess its go to spot for fantastic healthy dining.

Stay Positive,


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