This recipe was created for a cafe, inside a naturopathic cancer treatment center. As it turns out, I’ve served it at more five star dinner parties than I have for cancer treatment.
by Tina Martini – The Medicine Chef
It looks elegant for service and is perfect to begin a multiple course meal. Whether you are in need of some powerful medicine or looking for something to serve at your next special event, this emerald green appetizer is sure to brighten your table and palate.
- 3 medium Avocados
- 1 1/2 Tbls Blond Miso Paste
- 1 1/2 cups Water
- 1/2 tsp Lime Zest
- Juice of 1 Lime
- 2 tbls Cilantro Leaves
- 1 small Green Onion, cleaned, most green removed
- 1 small clove Garlic, peeled and smashed
- 1/3 of a small Jalepeno, no seeds
- Salt and Pepper to taste
- Peel, seed , and place Avocados in a blender.
- Add remaining ingredients, and puree until very smooth and airy.
- Stop blender, and scrap down the sides to be sure everything is completely smooth.
- When it looks like all ingedients are incorporated, let the blender run 1-2 minutes, to incorporate as much air as possible.
- Serve immediately.
Chili/Lime Goat Cheese Crema Ingredients
- 1/3 c Goat Cheese, room temperature
- 1/3 c Greek Yogurt
- 1 tsp Lime Zest
- 2 Tbls Lime juice
- 2 tsps Honey
- pinch of Salt
- Place all ingredients into a small mixing bowl and cream thoroughly.
- If you are planning to pipe the Crema onto the soup, you will want to leave the finished product at room temperature until service. You may even need to add a little more Lime juice to thin it down.
- If you want a “dollop” look to your Crema, chill well after mixing. This is a great way to get height on your soup with the addition of Jalepeno wheels, and Cilantro leaves.
Tasty Tip: For a festive dip or cooling condiment, double the Crema recipe and add 1 teaspoon Chili powder. Chill until served.
When I was consulting at the Livingston Foundation Medical Center, we had a saying,”Can I have a little lunch with my avocado?” The research staff would eat as much avocado as the kitchen would give them. They had seen first hand what avocado does to a cancer cell. The alpha and beta carotenes contained in the avocado make abscisic acid when ingested. This is one of the most powerful weapons against cancer we know of. Everything in this recipe is at the top of the immune building list. The miso paste we used as the base of the soup is fermented. This is an easy delivery system for the intestines to understand. Your body utilizes the phytonutrients easier and more efficiently when foods are fermented. The ingredients read like a “Who’s Who” in the phytonutrient world. The cilantro contains apigenin. Chili’s like jalapenos contain capsaicin. Green onions and garlic provide a double dose of allium compounds; two foods considered to be an important choice in disease prevention. By choosing to add the Goat Cheese Crema, you are assisting the digestive process further with the probiotics in the goat cheese and yogurt. Both recipes work synergistically to set your body up for maximum disease fighting success.
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!