Tag Archives: buttermilk

Cold Avocado Soup

Submitted by Amy R, found in Joy of Cooking

2 ripe avocados
1 small garlic clove, minced
2 C buttermilk*
4 tsp lime juice
¼ tsp salt
pinch of cayenne
if desired, any garnish of choice (suggestions: chopped cucumber; pico de gallo; sour cream or plain yogurt; lump crabmeat)

Puree avocado and garlic in a food processor or blender until smooth. Add buttermilk, lime juice, salt, and cayenne and blend. Pour into a bowl and refrigerate until cold. If necessary, thin with buttermilk, cream, or milk. Garnish as desired.

*For those with dairy allergies, you can substitute 2 T lemon juice plus 2 cups of milk substitute (soy, rice, oat, etc.) for the buttermilk. The soup will be thinner than if buttermilk is used.

Nutrition: to be added


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Filed under Main Dish, Soups and Salad

Blender Batter for Pancakes/Waffles

Master this recipe and you will be well on your way to making a successful transition to whole foods cooking! Do it with your children from the very first try. They will be fascinated with the process. No grain mill needed. An Osterizer (450 watts with glass bowl) blender works well. Use any grain or combination of grains.

Submitted by Amy, from Pam Gregg

Servings: 3-4 (8 – 6″ pancakes OR 3 to 4 – 7″ waffles )

1 C* buttermilk OR yogurt thinned with water to same consistency
1 T olive oil (optional, but recommended)
1 tsp vanilla extract (optional for flavor, omit with buckwheat)
½ C uncooked rolled oats, whole oats OR other grain
½ C brown rice, buckwheat, corn OR other grain**
1 egg (or alternative)
1 T flax seed (Optional for added nutritional value)
¼ tsp baking soda
1 tsp baking powder
½ tsp salt, or to taste

Place in first five ingredients in blender, and blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex. Cover blender and let stand at room temperature several hours or overnight for improved nutrition.

Preheat griddle on medium-high (until water drops sizzle on surface) or waffle iron at highest temperature. Just before baking, add egg and flax seed and reblend for 1 to 3 until smooth. Add additional liquid as needed to keep batter churning. Sift together baking soda, baking powder, and salt directly into blender. Bake on hot griddle or in waffle iron (3 to 5 minutes until crisp), lightly sprayed with non-stick olive oil spray as needed.

*1¼ C for waffles
** These are raw whole uncooked grains, not flour! We urge you to experiment with millet, barley, spelt, and Kamut® grain for varied tastes and textures.

Nutrition: per serving (based upon pancakes, using buckwheat and optional ingredients)
120 calories, 4.1g fat (0.8g saturated), 16.3g carbs (2.5g fiber), 5.1g protein

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Filed under Breakfast, Main Dish