Due to the current worldwide situation shipments to some countries are taking longer than expected.
We are currently experiencing email and phone service outages due to fire and power outages in Southern Oregon. We are receiving, processing and shipping orders from our Washington state warehouse. We will reply to emails and return phone calls as soon as we are able to retrieve your messages and other inquiries. Thank you for your patience. Be safe.
Soups Broth and Stews - Anytime
Cut avocados into chunks and puree with onion, garlic, lemon juice and a third of the AVM Broth.
Add the rest of the AVM Broth and blend again till very smooth.
Add the vinegar and season to taste.
Pour into a bowl and cover.
Let chill for at least 15 minutes.
In a separate bowl combine all the salsa ingredients.
Garnish the soup with the salsa and serve.
Soups Broth and Stews - Anytime
Combine all ingredients in a blender.
Mix until desired consistency.
Refrigerate for at least 2 hours before serving.
Smoothies Teas and Juices
Juice leaves and parsley, then celery, carrot, red pepper,
tomato, and broccoli.
Garnish with celery stalk.
Enjoy!
Main Dishes - Moderation
It is best to rinse and then soak the quinoa for at least 6 hours ahead of time. Quinoa will sprout “little tails.”
Rinse again and cover with water and bring to a boil. Once boiling, reduce the heat to low, stir and cover and let steam for 15 to 20 minutes.
Place all vegetables, water, lemon juice and red pepper on a baking pan. Roast in oven until tender.
Combine quinoa, roasted vegetables and remaining ingredients in a bowl, mix well. Serve.
Occasional Side Dishes
Feel free to spice it up with a little cayenne and lemon juice.
Main Dishes - Moderation
Sauté the onion and garlic in 2 – 3 tbsp of water in a heavy bottomed medium size saucepan for 2 – 3 minutes.
Add the sun dried tomatoes, broth, and lemon juice, and bring to a boil.
Stir in the quinoa, reduce the heat, and simmer, covered, for 15 – 20 minutes.
Add the broccoli and simmer another 5 minutes. Fluff with fork. All the moisture should be absorbed.
Garnish with sliced almonds and scallions, and a drizzle of olive oil, if desired.
Sauces and Salad Dressings
Sofrito is the secret ingredient in many Latin Caribbean dishes and it’s so easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired results. This recipe makes about 1 quart of Sofrito.
Peel garlic and chop ingredients into sizes that are small enough to fit into a food processor or blender. Place the chopped ingredients into the food processor or blender and blend all ingredients together well.
Tip: If you find it necessary to add liquid, you may add water or olive oil a tablespoon at a time.
For immediate use, store in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions. For future use, freeze Sofrito in ¼ to ½ cup portions for use at any time.
