Zucchini Hummus

1 large zucchini, cut  with cone #3
1/2 cup tahini
1 clove garlic, peeled
1 Tablespoon olive oil
2 Tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon cumin
Lots of basil
1 teaspoon cayenne

Combine all the ingredients in a high powered blender or food processor and process until smooth.  Taste and adjust the seasonings to taste. Serve with Veggies, Crackers or on pasta.

Roasted Maple Peaches with Cardamon Coconut Whipped Cream

4 fresh peaches (or yellow Nectarines), cut in half and pitted
1 tablespoons Coconut oil
2 Tablespoons of maple syrup
Pinch of cardamom
Preheat EOS (Saladmaster Electric Oil Core Skillet) to 335 Degrees
Melt coconut oil in skillet and add peaches face side down.
Brush top of each peach with maple syrup and roast for 20 minutes, or until peaches are fork tender.

Coconut Whipped Cream
1 Can full-fat coconut milk
1 tablespoon powdered sugar
dash of salt
1 Tbsp corn starch
Whip in chilled insulated bowl

Serve, dust peaches with cardamom, drizzle on a little more maple syrup, and serve with a side of coconut whipped cream.


Summer Panzanella

Panzanella is a Tuscan summer bread salad.

4-5 cups tore up pieces of bread
2-3 tbsp extra virgin olive oil
salt and pepper
1-2 cucumbers cone #3
1 zucchini cone #2
½ red onion cone #2
4-5 cups chopped tomatoes ( I used large red slicers and baby yellow tomatoes)
2 peaches or yellow nectarines, pitted and roughly chopped
bunch of dinno  kale, sliced thin into ribbons- chiffinode (use as much kale as you like)
1/2 cup chopped Italian parsley
2 big sprigs of basil, leaves finely sliced (reserve some whole leaves for garnish if you like)
1/4 cup + 2 tbsp extra virgin olive oil
1/4 cup white balsamic vinegar
sea salt and pepper
Process Vegetables with the Saladmaster Machine.
Preheat  EOS (Saladmaster Electric Oil Core Skillet) on 350 degrees.
Place the tore up bread in skillet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil.  Add fresh Garlic -Cook for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from Skillet and set aside.

Place the chopped veggies in a bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more.
Let this mixture sit for 10 minutes or so so that the bread can soak up the juiciness from all the veggies and fruit. Serve with  lots of basil.

Summer Vegetable Tian

What is a Tian?

A tian is a hot or cold dish made of layered ingredients. Making a tian is an easy way to make a dish that looks beautiful and tastes delicious.

1 medium onion, cut  with cone #4
1-2 cloves of garlic, minced cone #1
3 tbsp olive oil, divided
Lots of fresh Basil
2-3 medium zucchini, sliced into 1/4 inch thick rounds
5-6 small new potatoes, or yams sliced into with cone #4  I used purple potatoes from my garden.
7-8 small-medium tomatoes, cut into 1/4 inch thick slices
sea salt and pepper
Process the onion, garlic and potatoes with the Saladmaster Machine
In 12 inch EOS (Saladmaster Electric Oil Core Skillet) Heat 1 tbsp of coconut oil at 350 degrees.
Add the onions and the garlic and sauté until fragrant and translucent about 5 minutes. Season with salt and pepper. Layer the zucchini, potato and tomato slices in the pan in rows or circles, whatever works for you. Arrange them around until the skillet is full (there might be leftover slices of vegetables). Drizzle the remaining tablespoon of olive oil on top. Add basil to the top. Cook 350 degrees until clicking occurs and then turn to low. Add cheese or N yeast. and basil.
Serve with quinoa, pasta or rice.



(cold veggie soup)

2 cups  tomato juice
2 cups diced tomatoes
2 cups diced cucumbers cone #3
1 red onion, cone#2
1 red bell pepper, diced
2 cups fresh spinach or other leafy green
1cup fresh (or frozen) corn
1 cup olives kalamata
1 bunch fresh cilantro or basil
3 Tb. olive oil
2 tsp vinegar
2 cloves garlic, crushed
salt & pepper to taste

Blend all ingredients in blender just a few seconds (this can be done in batches). for best results, Let sit in fridge a few hours. Can be garnished with diced avocado and served with warm corn tortillas.


Delish Zucchini Carrot Salad

¼ cup walnuts
2 carrots cut with cone #2
2 zucchini cut with cone #2
1 tart apple cut cone #2
¼ cup Black Olives sliced
¼ cup Sun dried Tomatoes
a handful of mint chopped & Parsley
dressing: Salt and pepper, Juice of half lemon ,extra virgin olive oil- just a small drizzle
directions: cut veggies with saladmaster machine, toss all ingredients and serve.

Super Sorbet

1 cup juice- berry or apple
3 cups strawberries - need to slice and freeze (keep the green part on)
Juice from a ½ a lemon or lime
1 sm pack stevia or drops of stevia to taste
1 tbs super food ( green superfood powder)

Slice strawberries with cone #4 – with the saladmaster machine
 place in insulated bowl or serving platter in the freezer- until frozen.
Blend all ingredients in blender and serve immediately.

 Kai Bravo