April 27th, 2015
Healthy, Whole Food, Plant Based Recipes by Emma
Recipe #9 :: Avocado Cucumber Tomatillo Soup
Life is beginning to heat up in San Diego as the sun peaks above the mountains earlier in the morning and sets on the fold of the ocean horizon later in the day. I give gratitude for the incredible friendships with women that I have met in just two years of living in San Diego as we walk the bluffs over sunsets, hike up and over mountains, dance full of life on the dance floor, and share our adventures of both single life and those married in love together. Over the years I have learned how enriching and cathartic friendships with women of like spirits can be. They help to soothe the soul over heartbreaks, motivate me with my career, and bring laughter on a challenging day. This past weekend I organized an adventure to Ensenada- Valle de Guadalupe, Mexico with three girlfriends. We rode in the back of a pick up truck to the top of the mountain where we zip lined, dined at Corazon De Tierra- a restaurant voted top in Latino Magazine, and slept in a house all to ourselves on a gorgeous vineyard. The restaurant inspired me to create a dish that captures the essence of spring and brings the richness from my travels. Avocados are full in bloom and limes at their peak for spring. Enjoy this refreshing avocado cucumber gazpacho and the sweetness of the chilled saffron ice.
Saffron Lime Ice
- Juice of 2 limes
- ¼ tsp saffron threads soaked in water
- 1 tsp unrefined sugar
- 1 tsp paprika
- ½ cup water
- 1/3 tsp salt
Avocado Tomatillo and Cucumber Soup
- ½ onion cut into ½ dice
- 3 cloves garlic, peeled
- 1 jalapeno chile
- 3 ripe avocados, peeled and pitted
- 8 tomatillos, peeled
- 1 English cucumber, lengthwise and seeded
- ½ cup cilantro leaves
- 1 tsp oregano
- ½ tsp nutmeg
- ¼ tsp black pepper
- juice of 1 lime
- 2 tsp light miso
- 3 cups water
- cayenne pepper pinch
- slivered almonds for on top
Ice- mix all the ingredients in a bowl, pour into a pan. Freeze for 3 hours until solid. Soup- Heat a large non stick pan over high heat. Add onion, garlic, and jalapeno. Saute for 4 minutes. Place the avocado in a mixing bowl with cooled onion, garlic, and jalapeno. Add tomatillos, cucumber, cilantro, oregano, nutmeg, pepper, lime juice, miso, and water. Blend in batches until smooth. Add salt and cayenne. Refrigerate for 2 hours. Ladle into 6 martini glasses. Sprinkle toasted almonds over top. Scrape saffron ice crystals with a fork and place on top. Serve immediately. Serves 6.
Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods. For the past seven years I have shared recipes with friends and family and past two years through my blogging. I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition. I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body. My recipes are all gluten free and vegan.
My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life. My whole foods diet keeps me energized to work hard and fuel my fitness routine. Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel. Please reach out to me anytime you have a question whether it be about travel or my recipes.
I am excited to share my passion and creativity with you. Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.
My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.
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