Milk & Marigolds’ Cucumber Avocado Gazpacho

This gazpacho (a chilled soup) is refreshing, healthy & bright in flavour.

Planting and growing cucumbers was new for us this season, so when we planted 6 seedlings, they went wild and we ended up with enough cucumbers to feed a small village!

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Cucumber Avocado Gazpacho

Prep: 10 minutes, plus 3-4 hours to chill             Yields:  2 small bowls
Author: Milk & Marigolds

Ingredients:
2 large cucumbers, (3 cups roughly chopped, deseeded)
1/2 avocado
1-2 limes (3 tablespoons juiced)
1/2 – 1 whole jalapeño, chopped and deseeded
1/4 cup chopped cilantro (stems and leaves) plus more for garnish
1/2 cup canned coconut milk, shaken
1 spring onion, chopped
1.5 tbsp extra virgin olive oil
1/2 small garlic clove, finely grated
1/2 tsp salt
1/4 cup cold water or 1/2 cup ice
fresh ground black pepper to taste

Garnish Suggestions:
thinly sliced cucumber & Jalapeño
coconut milk
olive oil
fresh herbs

Equipment:
high speed blender
fine grater or microplane grater
peeler
Metal spoon
knife
cutting board

Instructions:

1. Begin by peeling your cucumbers and use a metal spoon to remove any seeds. Roughly chop your ingredients and finely grate half of a small garlic clove.

2. Deseed the jalapeño. You can wear gloves to avoid touching the hot seeds if needed. I recommend adding in a quarter of the jalapeño at a time to assess your desired level of spice. Roll (this helps to release the juices) then squeeze your limes to collect 3 tablespoons amount.

3. Shake the can of coconut milk so the coconut cream mixes with its water. Add all of the ingredients to a high speed blender and pulse until smooth or until the desired texture is achieved. Chill for about 3- 4 hours, add salt and pepper to taste, garnish and serve as soon as possible. This keeps in the fridge for about 2 days.

Copyright 2015 © Milk & Marigolds

Refreshing Watermelon Salad with a Twist

Sweet, spicy & aromatic, this watermelon salad is light and refreshing and pairs perfectly with a hot summer’s day. The favours were inspired by a delicious watermelon cocktail I had that was served with lime and spicy jalapeño.

If you care to, please share your creations of my recipes by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

I would love to see your creations!

Watermelon Salad Served with Spicy Jalapeños, Lime & Feta

Prep Time: 10 minutes        Author: Milk & Marigolds.      Serves: 2

Ingredients:
1/2 a small watermelon cut into slices or chunks
1/2 to 1 jalapeño, thinly sliced with or without seeds (depending on how much spice you like)
1 lime, zested and half juiced (zest before juicing)
1 small handful of fresh cilantro and mint
1 small pint of blackberries
1/3 cup feta, crumbled
drizzle of olive oil
salt and pepper from a height to liking

Add as little/as much of the ingredients as you’d like. Serve immediately or refrigerate until ready to serve. Drizzle over olive oil and lime juice right before serving.

Copyright 2015 © Milk & Marigolds

 

Watercress Soup with Cauliflower & Apple

Watercress is a superfood containing over 18 vitamins and minerals and should be eaten shortly after picking for nutritional benefit. While watercress is bitter in taste, it pairs beautifully in this recipe with puréed cauliflower and apple for a savoury-sweet, balanced flavour. 

In many ways, springtime is like New Year. Spring can ignite excitement over the opportunity to start over fresh and to make healthy eating choices. This simple, easy to make watercress soup by Milk and Marigolds is spring inspired and full of freshness and flavour.  This recipe is also free of dairy and gluten.

To find more recipes, visit milkandmarigolds.com or @milkandmarigolds 

Prep Time: 15 minutes                Cooking Time: 40 minutes 
Author: Milk & Marigolds.          Serves: 2 (easily scalable)             

Ingredients 
1 tbsp (15 mL) extra virgin olive oil
1/2 yellow onion, minced
1 cup (225 mL) cauliflower, roughly chopped
3 tsp of stock bullion powder or 1.5 to 2 cubes (preference)
3 cups (680 mL) water
2 1/2 (560 mL ) packed cups of watercress, stems removed
1 Granny Smith apple, peeled, cored and roughly chopped
1/4 tsp sea salt or pink Himalayan salt
ground pepper to taste

Garnish Suggestions
drizzle of extra virgin olive oil
drizzle of coconut milk
roasted, crispy cauliflower

Equipment
A blender

Instructions

1.  Begin by removing the stems of the watercress. While the stems are edible, they are quite bitter. Throughly wash and drain the watercress. Set aside and reserve a 1/2 cup worth of raw watercress for garnish (refrigerate until it is needed).

2.   Meanwhile, roughly chop the cauliflower and mince the onion. Then peel, core and roughly chop a Granny Smith apple.

3.   In a medium sized pot, set the heat to medium and then add 1 heaping tablespoon of extra virgin olive oil. Add in the onions and lightly sauté for a couple minutes before adding in the chopped cauliflower and apple. Continue to sauté for 10 to 15 minutes or until slightly browned.

4.   Then add the water, stock cubes/powder and salt to the pot. Cover and bring to a light boil for a couple minutes, then simmer on low (while still covered) for 20 minutes or until the cauliflower is tender.  

5.   Meanwhile, chop up the 1/2 cup of watercress for garnish and prepare any other desired garnishes. For more garnish suggestions visit milkandmarigolds.com

6.    Add in the 2 cups of watercress right at the end and blend immediately. Blend until smooth or until desired consistency is achieved. 

7.   Season to taste with salt and pepper. Top with chopped watercress. 

Milk & Marigolds © Copyright 2015

Milk & Marigold’s Chickpea Curry

One of the best curries I have ever tasted, was piled high with fresh and crispy garnishes. The simplest of garnishes can really transform a meal into a beautiful one, while also elevating and enhancing the recipe’s flavours. Simple pantry items such as chilli flakes or fresh produce and herbs can add texture and brighten a dish in a flash.

This comforting curry is protein-packed and is perfect as a side or as a main when served with rice or warm fluffy naan bread. Read on for garnish suggestions and ideas.

Please follow my instagram account & recipes at: @milkandmarigolds

The “Keep it Flexible” Pesto Bean Salad with Fresh Basil & Radish

Serve it alone as a salad or on top of thick-sliced crusty bread topped with goat cheese. Don’t have cannelloni beans on hand? Switch them out for any other white bean like butter beans. Basil can also be substituted with any leafy green such as arugula. I like to keep this recipe simple by using store-bought pesto.

This easy to make recipe by Milk & Marigolds is spring inspired and full of freshness and flavour.  Follow my instagram account & recipes at: @milkandmarigolds