Recipes for Outdoor Feasts LOUISE G. WEIR, LMT MA72464 MM37299


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Fire-Roasted Gazpacho


3 lb small-to medium-size tomatoes, possibly a mixture of San Marzano and Campari tomatoes (Te smaller tomatoes will get more exposure to the grill)


2 large cucumbers 1 poblano pepper 1 head of garlic 8 oz mini-bell peppers 2 tsp white wine vinegar 1 cup water (or more) Dash olive oil 1 Tbsp sea salt (preferably bourbon barrel smoked sea salt)


1 Tbsp black pepper (preferably bourbon barrel smoked pepper)


1 tsp sugar 1 large bunch basil 1 ripe avocado, diced


Preheat a charcoal grill for medium direct heat—about 350° F. (Gas works, but will not produce as much smokiness as charcoal.)


Prepare the veggies to go on the grill: wash everything and slice the cucumbers into thin lengthwise pieces; put the garlic cloves onto skewers.


Grill the tomatoes, cucumbers, peppers, garlic and poblano pepper until char marks form on all sides.


Remove the veggies and place in a big pot. Add water.


With an immersion blender, mix everything together until uniform in consistency.


Add the olive oil, vinegar, salt and pepper to taste; more water for a thinner consistency; and the basil at the end with one last blend with the immersion blender.


Chill at least 3 hours before serving so the flavors have time to meld together.


Garnish with diced avocado and fresh basil.


Recipe and photo courtesy of Robyn Lindars, GrillGirl.com.


New Twists on Old Favorites


Brew up delicious and colorful herbal teas for gourmet lemonades. Try hibiscus, lemongrass, lavender or fresh ginger tea, adding fresh organic lemon juice and a sweetener of choice.


In a blender, whip up unsweetened plant-based milk (almond, coconut or cashew) with a ripe banana, a small handful of dates and a splash of vanilla extract, and pour into popsicle molds.


Combine peanut, almond, sunflower or soy butter with cocoa or carob powder, a tablespoon of plant-based hazelnut creamer and a pinch of salt. Roll into balls and then add sesame, chia seeds, cinnamon, coconut sugar or chopped dates.


Natural Awakenings recommends using organic, non-GMO (genetically modified) and non-bromated ingredients whenever possible.


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