First off, I have to say I’m slightly embarrassed by how long it has been since I have posted a new article. I actually had to shut my eyes when I logged in this morning! But it hasn’t been for a lack of want. And not to make excuses either, but the first half of 2010 has been a busy one – with lots of crazy twists, and turns…all positive of course. Here’s a wee bit about what’s been going on around Daily Apple.
We have totally revamped the business and closed the retail side of our operation in December (sad but also very exciting). We relaunched in January, focusing solely on health and wellness consulting, and food, fitness and lifestyle presenting. It has been a great ride thus far!
Our very own farmers’ market, AppleTree, became a year-round market and had a successful first winter season indoors at the North Toronto Community Centre. Our outdoor season launched April 22 with a giant earth day celebration (including Chris in an enormous apple costume!) and we have had 3 sunny market days since
Our cookbook – Daily Apple Living – is in the works! We are currently shopping for a publisher (anyone? anyone?) It is a sweet and sassy account of my life and those in it – focusing on food choices, exercise options, work-life balance and of course, fun! I’m so lucky to be working with my good friend and über talented graphics designer, Margaret Gdyczynski, and my editor, fashion consultant and incredible sister, Sydney. Stay tuned!
Okay, okay, that’s enough excuses already….but now you can see I really haven’t been sitting around on the couch eating bon bons…promise!
Now – on to the recipe of the week. This is long overdue, and I dedicate this posting to my new foodie friends at “All the Best Fine Foods” (Olivia and Christina – you guys rock!)
(created for the Green Living Show – Toronto 2010)
What you need:
1 tbsp lime juice
2 tbsp rice vinegar
¼ cup extra virgin olive oil (EVOO)
2 tbsp cilantro
1 tsp cumin
1 green pepper
1 red onion
½ cup veggie stock
No salt seasoning (NSS)
How to Make It:
Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
Place the zucchini, tomatoes, bell pepper, cucumber, and onion in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
Refrigerate, covered, for 2 1/2 to 3 hours before serving.
Happy eating everyone! It’s good to be back.
Use fresh tomatoes...always!