Click Here to sign up for Off the Vine Produce Service

(850) 374-2181

                     
Off the Vine's seasonal recipes...we will add to these as the seasons change!

Shaved Fennel with oranges, poppy seeds and mixed greens

1 large fennel bulb, trimmed, 2 medium oranges, peeled, 2 tablespoons extra virgin olive oil, 1 teaspoon poppy seeds, 2 cups mixed lettuce greens.  How to:  Shave the fennel bulb into thin slices with a knife or mandolin.  Cut oranges into slices, cutting across the segments and remove the seeds.  Place oranges and fennel in a bowl and drizzle with olive oil.  Let salad marinate for 5-10 minutes to allow the flavors to blend.  Top with poppy seeds and add greens and serve.  Simple and tasty.

Lettuce greens with Cucumber & Orange dressing

Salad: ½ head of red leaf or romaine (or half of both) torn into bite size pieces, ½ bunch of kale, ribs removed and tear leaves into bite size pieces, 2 cups red or green cabbage, chopped, I cup walnuts, ½ cup cherries, dried or fresh.   
Orange & cucumber dressing:  1 small cucumber, about 5 inches, diced, 1 medium orange, peeled, seeded, and dices, ¼ cup extra virgin olive oil, ¼ cup cashews, 1 tablespoon grated ginger, 1 clove garlic, juice of 1 lemon - about 2 tablespoons, 1 teaspoon sea salt.  Place lettuce, kale cabbage and walnuts in large salad bowl.  Make dressing: place ingredients in a blender and blend until smooth.  To serve, toss salad with dressing and top with cherries.

Hemp Power Slaw - Wakame is a delicious sea vegetable  that is high in calcium and protein.

 Slaw:  ½ head of green or red kale, ribs removes, and leaves torn into bite-size pieces, ¼ head of red or green cabbage, thinly sliced, 2 scallions, chopped, ½ cup dry wakame, ½ cup hemp nuts or seeds.   Power dressing:  ¾ cup Brazil nuts, 2 cloves garlic, 1 tablespoons grated ginger, 1 teaspoon sea salt, ¼ hemp oil, juice of 1 lime, about 2 tablespoons, ¼ water. 
For slaw, cut and tear kale leaves from stems, and thinly slice leaves.  Place in a large bowl with sliced cabbage, scallions and wakame.  To make dressing, process nuts, garlic, ginger and sea salt until mixed well.  Add oil, lime and water and process until smooth.  Scoop into bowl with slaw. Toss well. To serve, top with hemp seed or nuts.

*Recipes above from Ani's Raw food kitchen book! 

Arugula, Mushroom and Walnut Salad

Ingredients: 1 cup walnut pieces (4 ounces), 1/4 cup extra-virgin olive oil, 3 tablespoons full-bodied red wine, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground pepper,16 cups packed arugula leaves (3/4 pound), 1/2 pound white button mushrooms, stems trimmed, thinly sliced

Instructions: 1. Preheat the oven to 400°. In a pie plate, toast the walnuts for about 6 minutes, or until golden brown. Let cool.    In a bowl, whisk the olive oil with the wine. Season with the salt and pepper. In a large bowl, combine the arugula, mushrooms and walnuts. Add the dressing and toss to coat. Serve on salad plates.

Fresh Broccoli Salad...Ingredients:  6 cups fresh broccoli florets, 1 can (8 ounces) sliced water chestnuts, drained, 1/2 cup dried cranberries, 1/4 cup chopped vadalia onion, 3/4 cup reduced-fat mayonnaise, 3/4 cup fat-free plain yogurt, 1-1/2 teaspoons sugar, 1-1/2 teaspoons cider vinegar, 1-1/2 teaspoons Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 cup slivered almonds, toasted  

Instructions:  In a large bowl, combine the broccoli, water chestnuts, cranberries and onion. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.  Enjoy! 

so easy...Seriously CHOCalicious  Raw Chocolate Truffle Recipe A great gift to make for your friends for a healthy holiday indulgence! (dairy free and vegan!)  Ingredients: 100g Pecan Nuts, 8 Pitted Dates (soaked for 2-3 minutes in warm water),4-5 tbsp Cacao Powder, 2-3 tbsp Agave Syrup,Extra raw cacao powder, desiccated coconut,ground almonds or nuts to roll the truffles
Blend the pecan nuts well in a food processor. Add the dates and continue to blitz until you have a smooth nutty paste (add a little of the warm water used to soften the dates to help blend if needed). Add the raw cacao powder and the agave syrup and continue to blend well.   Roll a teaspoon of the mix into round balls and roll in the cacao powder, desiccated coconut or ground almonds. Chill the truffles in the fridge for half an hour to an hour and enjoy!   *These truffles can be kept in the fridge for up to 7 days or for several weeks in the freezer (simply take some out when you fancy and leave out for 15-20mins to defrost or transfer to the fridge to ensure you always have a supply ready).  E N J O Y !

 

Watermelon Gazpacho

  Recipe   Prep Time: 20 mins  Total Time: 20 mins

This seasonal recipe is for watermelon gazpacho, which is a very tasty type of soup that is served at room temperature or sometimes chilled.

Ingredients

• 8 cup(s) watermelon, seedless, (about 6 pounds with rind), finely diced
• 1 medium cucumber(s), peeled, seeded and finely diced
• 1/2 medium pepper(s), red, bell, finely diced
• 1/4 cup(s) basil, fresh, chopped
• 1/4 cup(s) parsley, flat-leaf, chopped
• 3 tablespoon vinegar, red wine
• 2 tablespoon shallot(s), minced
• 2 tablespoon oil, olive, extra virgin
• 3/4 teaspoon salt

Preparation

1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.  2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl.   3. Stir in the remaining diced mixture. Serve at room temperature or chilled.

 

Gazpacho from Texas Family Cookbook
- adapted by Jeannette Debs

Ingredients:

• 3 large tomatoes
• 1.5 cups tomato juice
• 2 bell peppers (remove seeds)
• 2 cucumbers
• 2 stalks of celery
• 2 whole green onions
• 2 cloves of garlic
• Juice of one lime
• 2 Tablespoon wine vinegar
• ¼ teaspoon oregano
• ½ teaspoon ground black pepper
• 2 tablespoon olive oil
• 1.5 teaspoon paprika
• Dash cumin
• ½ teaspoon basil
• ¼ cup fresh parsley

Directions:

Start with tomatoes (to “grease” the blender).  Chop each vegetable in food processor or blender. Combine ingredients and chill for a few hours.

 

Raw Zucchini Hummus:
Off the Vine Produce, adapted by Jeannette Debs

Ingredients:

• 2 medium zucchini
• 2 Tablespoons olive oil
• juice of ½ lime
• 2 Tablespoons Tahini (or ground sesame seeds)
• 1/4 teaspoon salt
• 2 garlic cloves
• 1 teaspoon paprika
• ½ teaspoon cumin
• Sprinkle of cayenne
• Sprinkle of ground pepper
• Cilantro leaves

Directions:

Peel, chop & squeeze water out of zucchini. Process all together until smooth, scraping at least once.  Garnish with cilantro & paprika/black pepper and enjoy.

 Grilled Mediterranean Vegetable Salad…

Pureed tomatoes make the base for the dressing, and are a natural complement to the grilled vegetables.  4 servings 

Ingredients: Dressing:  2 tomatoes, cored, seeded and coarsely chopped, 3 tablespoons lemon juice, 3 tablespoons chicken broth, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon chopped fresh oregano, or 1 teaspoon dried, Salt & freshly ground pepper to taste.   

Salad:  1 small eggplant, cut into 1/4-inch-thick rounds, 2 small zucchini, trimmed and cut into 1/4-inch-thick ovals, 4 tomatoes, cored and cut in half lengthwise, 1 leek bulb, trimmed and cut into 8 wedge, 1 red onion, peeled and sliced into 1/4-inch-thick slices (rings kept intact), 1 lemon, sliced, 3/4 cup crumbled feta cheese, (3 ounces), 8 imported black olives, pitted and cut in half, Freshly ground pepper to taste. 

Preparation:  To make salad dressing: Combine 2 tomatoes, lemon juice, broth, oil and oregano in a blender or food processor; blend or process until smooth. Season to taste with salt and pepper.   

To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant, zucchini, 4 tomatoes, leeks, onion and lemon slices, in batches if necessary, until browned and tender. (Leek will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.)
As the vegetables are done, transfer them to a large shallow serving dish. Toss gently with the dressing. 
Garnish the salad with feta, black olives and a grinding of black pepper.  Enjoy!

 
How to use your fruits and vegetables in their raw form. 
A big advantage of eating raw is that it brings Nature’s intentions into focus. When we speak of eating raw we are
referring to fruit, nuts, and vegetables, which taste good to the majority of humankind in their basic simplicity
direct from tree, bush or vine.

Raw foods are better quality; therefore you eat less to satisfy your nutritional needs. The heat
of cooking depletes vitamins, damages proteins and fats, and destroys enzymes which benefit digestion.

As your percentage of raw foods increases you feel satisfied and have more energy on smaller meals because
raw food has the best balance of water, nutrients, and fiber to meet your body’s needs.

Raw foods have more flavor than cooked foods so there is no need to add salt, sugar, spices, or other
condiments that can irritate your digestion system or over stimulate other organs.

Raw foods take very little preparation so you spend less time in the kitchen!

 Raw Broccoli Fights Cancer    Eating raw broccoli, and the chewing process involved, helps to rupture the special compound that is located in the plant's cell walls, an enzyme called myrosinase, that revs up your liver's ability to detoxify carcinogens. Cooking broccoli inactivates the enzyme. People eating steamed broccoli seem to get only about a third as much of these special cancer-fighting compounds.

  Raw Garlic Protects DNA    Chewing raw garlic produces a DNA-protecting compound called allicin. One minute of cooking, though, completely inactivates this enzyme, and when you eat it cooked, you absorb little or none of the protective allicin compound.

  Raw Juice Retains Vitamins    What could be better for you than fruit or vegetable juice from the store? Raw fruit and vegetable juice! When you buy juice, it is always pasteurized. Pasteurization not only kills bacteria and preserves the juice, it also destroys many (if not most) of the vitamins, minerals and enzymes, along with their health-promoting properties. Sometimes the process adds chemicals, sugars and other unhealthy ingredients. Fortunately, juice is easy to make at home, so try fresh, raw, homemade juice for a burst of nutrition.

  Raw Salt Is Loaded with Minerals    Raw salts contain trace essential minerals essential to good health. Table salt is typically heated to high temperatures, treated with chemicals and then bleached. This kind of salt is toxic. Raw mineral salts such as Himalayan, Fleur de sel and others are crucial for proper mineral balance.

  Raw Cacao (Chocolate) Is Brain Food    Raw cacao (chocolate) contains a wealth of nutrients: essential vitamins and minerals that boost the body's neurotransmitters, and phyto-chemicals that activate the mood-elevating emotion of "euphoria." No wonder chocolate's so popular! Cooked cacao, which is what you'll find in most chocolate bars and baked goods, loses much of its nutritional value. When the oils and fats within the cacao bean are heated, they actually can become toxic. And, as we know, chocolate is often highly processed with added sugars, dairy products and other ingredients that don't exactly improve nutrition. Using raw cacao and a natural sweeter, you can make your own healthy chocolate!

  Raw Chia Seeds Are Nutrient-Dense   Four tablespoons of chia seeds supply as much calcium as three cups of milk, as much magnesium as 10 stalks of broccoli, as much iron as one-half cup of red kidney beans, 30% more antioxidants than blueberries, 25% more dietary fiber than flaxseed and approximately the same amount of omega-3 as a 32-ounce fillet of salmon. Instead of a typical hot breakfast cereal, try a chia breakfast pudding for a more nutritious start to your day!

  Fermented Kimchi Improves Digestion    Fermented foods such as kimchi help to support our intestinal flora and overall health. Cooking foods like cabbage and other vegetables and herbs, kills many of the vitamins and minerals and certainly most of the enzymes. When you ferment these vegetables, though, your body can absorb more essential nutrients (and they're easier to digest). Fermented foods provide probiotics (good bacteria) that help our bodies fight off disease, boost our immune system and aid in good health.

 Cheddar Cauliflower Soup...

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 2 large leeks, white and light green parts only, thinly sliced and rinsed
• 4 cups chopped cauliflower florets
• 2 1/2 cups low-fat milk, divided
• 2 cups water
• 1 bay leaf
• 1 teaspoon salt, 1/2 teaspoon white or black pepper
• 3 tablespoons organic all-purpose flour
• 1 1/2 cups extra-sharp Cheddar cheese
• 1 tablespoon lemon juice.

Preparation:  Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.  Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

 Easy candied raw nuts!

Ingredients:  Order ahead for 2 cups unsalted mixed raw nuts such as almonds, walnuts, pistachios and pecans, 3/4 cup granulated organic sugar, 1/2 teaspoon kosher salt

Directions: Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes; transfer to a bowl. Once the baking sheet is cool, line with parchment. In a large skillet, combine the sugar, salt, and 2 tablespoons water. Simmer, swirling the pan occasionally (do not stir as it will crystallize the caramel), until the liquid is amber colored, 12 to 15 minutes. Stir in the nuts, and then spread the mixture on the prepared baking sheet, separating the nuts as much as possible. Let cool. Break up any large clusters before serving.

 Cool Cabbage Slaw

Ingredients: 

• 3/4 cup cider vinegar
• 1/4 cup olive oil
• 1/4 cup light brown sugar
• kosher salt and black pepper
• 1 medium red cabbage (about 2 1/2 pounds) - cored, quartered, and thinly sliced
• 1 large red onion, thinly sliced
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 2 navel oranges 

Directions: 

In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.  Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature.   Quick Tip:  The slaw can be prepared and refrigerated, keeping the oranges separate, up to 2 days in advance. Fold in the oranges just before serving.

 Escarole Salad With Walnuts and Parmesan 
Ingredients:  1 cup walnuts, roughly chopped, 1 large head escarole, torn into pieces (about 12 cups), 1 small red onion, thinly sliced, 2 ounces Parmesan, shaved (about 1/2 cup), 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, kosher salt and black pepper, 1/3 cup olive oil  Directions:  Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.  In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.  Enjoy your fresh organic meal!
 
Thank you for supporting organic produce!
YOUR choices do matter!

  Click here for printer friendly version

 

 

How to use your fruits and vegetables in
their raw form. 
A big advantage of eating raw is that it brings Nature’s intentions into focus.  When we speak of eating raw we are referring to fruit, nuts, and vegetables, which taste good to the majority of humankind in their basic simplicity direct from tree, bush or vine.

Raw foods are better quality; therefore you eat less to satisfy your nutritional needs.

The heat of cooking depletes vitamins, damages proteins and fats, and destroys enzymes which benefit digestion.

As your percentage of raw foods increases you feel satisfied and have more energy on smaller meals because raw food has the best balance of water, nutrients, and fiber to meet your body’s needs.

 

Raw foods have more flavor than cooked foods so there is no need to add salt, sugar, spices, or other condiments that can irritate your digestion system or over stimulate other organs.

Raw foods take very little preparation so you spend less time in the kitchen!

 

Call us for your
gift giving needs! 

At Off the Vine, we have filled many gift list over the years!

 Set a good example -
give ecofriendly gifts from
organic farmers and
local food artesians! 

Make a difference. 
Choose organic produce!

850-374-2181

Call us anytime!