Grilled Corn and Avocado Salad

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Grilled Corn and Avocado Salad

 

Makes 6 servings

Free From gluten and all top 8 allergens

With sweet crunchy corn in peak-season, it’s readily available and at the height of its deliciousness. While fantastic simply steamed or boiled on the cob, corn is also wonderful grilled, and can take center stage as a featured ingredient in salads, salsas, and many other sides.  When shopping for fresh corn, look for green moist husks that cling tightly to the corn. To determine if it’s ripe, look for deep brown silk tips or ends — however, the whole silk should not be dried up — if it is, your corn is probably past its prime.  A sure-fire way to make sure your corn is fresh and ripe is to peel back the husk slightly, and check the top row of kernels for plumpness. Dried or shriveled corn is a no-go.  The ultimate test is to pierce a kernel with your fingernail. If it’s milky, your corn is just right.

This flavorful fresh Grilled Corn and Avocado Salad is a perfect accompaniment to any summer meal.  Try it with my Carne Asada, for a flavor-full fiesta!

 

1 garlic clove, crushed

2 tsp ground cumin

1 tsp chili powder

¼ cup + 2 tbsp fresh-squeezed lime juice (3 limes)

¼ cup + 2 tbsp extra-virgin olive oil, plus additional for brushing

salt and black pepper, to taste

6 ears corn, husks and silks removed and halved

½ cup finely diced red onion

1 red bell pepper, diced

⅓ cup chopped, loosely-packed cilantro leaves

2 ripe, firm avocados, diced

 

1. In a small bowl, combine garlic, cumin and chili powder. Whisk in lime juice. Slowly drizzle in olive oil while whisking to emulsify. Add pinch of salt and dash of pepper.

2. Heat grill to high. Liberally brush corn with olive oil and lightly season all sides with salt and pepper. Grill with lid closed 10-12 minutes, turning every few minutes, until slightly charred on all sides.

3. Transfer corn to cutting board. Use a sharp serrated knife to cut off kernels. Place kernels in a large bowl and stir in onion, bell pepper and dressing. Adjust salt and pepper to taste. Add cilantro and avocado and toss gently to combine.

4. Serve immediately or cover tightly with plastic wrap and chill in refrigerator until ready to serve.

 

Grilled Corn and Avocado Salad  © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Tess Masters launches new cookbook The Blender Girl Smoothies plus Kitchen Aid Giveaway

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Dear Readers:

Today is July 1st, to me the true beginning of summer and the perfect day to share the news that Tess Masters has published a new cookbook:  The Blender Girl Smoothies.  100 gluten-free, vegan, & paleo-friendly recipes, to help you “blast your way to good health and blended bliss”, all summer long.  Hurray!

Mast_Blender Girl Smoothies

To those who read my blog, you probably already know, I’m huge fan of Tess Masters’ work.  I was wowed by her first cookbook, the Blender Girl, and wrote about it here.   Tess has taken something seemingly mundane and turned it into a high art form.  She’s created levels of flavor and texture that one never could have imagined possible in a glass.  Her blender sensations are truly a sensorial delight, and chock-full of nutrients for optimal health to boot.

I’m somebody who works smoothies and juicing into my diet, sometimes for a meal, sometimes for a day, and at the start of every season, for 3 days.  I have gone as long as 10 days on a liquid diet, but that was before I’d discovered Tess’s recipes and at the time, it was too darn long.  I was bored, and felt deprived.  Well, good bye deprivation!  With this book, I’d happily take a month to revel in the endlessly delicious possibilities of drinking smoothies all day! Just look at a brief snapshot of the beauties you get to choose from!

 

Recipe Page

 

The Blender Girl Smoothies book is based on The Blender Girl Smoothies app  that launched in October 2014. To celebrate the launch of the book, the app is being offered at the special rate of 99c until July 6th.  Get it while it’s cool!
In addition to this, in honor of the book’s launch, Tess is hosting a huge giveaway with KitchenAid. One LUCKY winner in the U.S has a chance to win a KA Gift Pack (Torrent Blender, Pro-Line Stand Mixer, and Pro-Line food processor) valued at $2,000! The giveaway runs for the whole month of July and is open to residents of the US.  To enter, here’s the link.

And for a sneak peak, read on….

Blender Girl App

pomegranate slam it!

 

With a complex, mind-blowing flavor that explodes like a firecracker (don’t omit the cayenne), this is a heart-healthy delight. Pomegranate lowers blood pressure, keeps arteries supple, decreases inflammation in blood vessels, and helps manage cholesterol. Its phenolic antioxidants (also in strawberries) combat oxidative stress, making this an antiaging tonic.

serves 2

 

1 1⁄2 cups (360ml) unsweetened pomegranate juice

1 orange, peeled, seeded, and quartered

1⁄4 cup (35g) chopped red bell pepper

1⁄8 cup (3g) loosely packed arugula

1⁄2 small avocado, pitted and peeled

1 cup (160g) frozen strawberries

1 cup (125g) ice cubes

 

optional boosters

1 tablespoon pomegranate powder

1⁄2 cup (15g) loosely packed chard leaves

Pinch of cayenne pepper

 

Throw all of the ingredients into your blender and blast on high for about 1 minute, until smooth and creamy.

 

 

nutritional facts (per serving)

Calories 232 kcal | Fat 6 g | Saturated fat 0 g | Sodium 23 mg | Carbs 45 g | Fiber 6 g | Sugars 37 g Protein 2 g | Calcium 79 mg | Iron 0 mg

 

Blender Girl App

green mojito

 

This is a cold-and-flu buster and potent detoxifier, all in one zesty cocktail! The bromelain in pineapple suppresses coughs and loosens mucus, while mint clears respiratory congestion, soothes sore throats, and alleviates nausea. The vitamin C in limes has antibiotic power, anti-inflammatories in kale and pineapple combat arthritis, and ginger boosts immunity, aids digestion, and adds a powerful zing.

 

Serves 2

 

1 cup (240ml) coconut water or water

1 teaspoon finely grated lime zest

3 limes, peeled and quartered

1 cup (25g) torn-up curly green kale leaves (1 or 2 large leaves with stalk removed)

1/2 cup (18g) firmly packed mint

2 cups (320g) frozen pineapple

5 drops alcohol-free liquid stevia, plus more to taste

 

Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.

 

Boosters

1 teaspoon wheatgrass powder

1 teaspoon minced ginger

1 teaspoon coconut oil

 

Reprinted from THE BLENDER GIRL SMOOTHIES Copyright © 2014, 2015 by Tess Masters. Photographs copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

 

Copyright © 2014 Anson Smart

 

TESS MASTERS BIO

Australian-born Tess Masters is an actor, cook, and author of The Blender Girl cookbook, The Blender Girl Smoothies, and creator of The Blender Girl Smoothies app. She shares her enthusiasm for healthy living on theblendergirl.com.

 

As a presenter and recipe developer, Tess collaborates with leading food, culinary, and lifestyle brands. She has been featured in the L.A Times, Washington Post, InStyle, Real Simple, Prevention, Family Circle, Clean Eating, Vegetarian Times, Living Without, Allergic Living, Thrive, New Idea, The Age, Today.Com, Yahoo.com, Shape.Com, Glamour.Com, FootNetwork.Com, Parents.Com, Chow.Com, among other websites, blogs, and publications around the world.

 

Away from the blender, Tess enjoys a diverse performance career. She has toured internationally with stage productions, worked in film and television, and lent her voice to commercial campaigns, audiobooks, and popular videogame characters.

 

Follow Tess on Facebook, Twitter, Pinterest, Instagram, You Tube, and Google +

 

 

Split Roast Chicken with French Herbs, Fennel and Baby Potatoes

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Split Roast Chicken with French Herbs, Fennel and Baby Potatoes

 

Makes 4 servings

Gluten Free and From From the Top 8 Allergens

Splitting a chicken encourages even roasting and beautiful presentation. This French bistro classic makes the most of spring herbs, delectable fennel, tiny potatoes, and shallots. Bon Appetit!

 

2 medium bulbs fennel, ends removed, rinsed and cut into 8 wedges each

1 pound baby potatoes, new potatoes (halved) or fingerling potatoes (halved lengthwise)

3 shallots, peeled and quartered lengthwise

4 tbsp olive oil, divided

½ tsp salt, plus additional for chicken

¼ tsp freshly ground black pepper, plus additional for chicken

3 tbsp chopped fresh tarragon, divided

1 3½ – 4 pound chicken

Juice and zest of 1 lemon

2 tbsp chopped fresh basil

1 tbsp chopped fresh thyme

½ cup dry white wine

 

1. Preheat oven to 400°F.

2. Combine fennel, potatoes, shallots, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon tarragon in a large bowl. Transfer vegetables with seasoning to a roasting pan. Top with a roasting rack.

3. Rinse and pat chicken dry. Split chicken down the backbone with a sharp knife or kitchen shears. Flip and use the palm of your hand to press down firmly on the breastbone, to flatten. Beginning at the tail end, separate, but do not remove, the skin from the breast.

4. In a small bowl, combine lemon zest, 2 tablespoons tarragon, basil and thyme. Use fingers to spread and massage zest-herb mixture under chicken skin. Use toothpicks to secure the skin at the tail end, if needed.

5. Place chicken cavity side up on rack over vegetables. Season liberally with salt and pepper (about ¼ teaspoon each). Combine lemon juice with wine and pour over chicken.

6. Roast chicken and vegetables for 15 minutes. Remove from oven and flip chicken using tongs. Baste chicken with pan juices then brush with 1 tablespoon olive oil and season with more salt and pepper (about ⅛ teaspoon each). Return to oven and roast 15 minutes more.

7. Reduce oven temperature to 325°F. Bake chicken and vegetables for 1 hour, undisturbed, until skin is crispy, juices run clear when pricked with a skewer and an instant thermometer reads 185°F when inserted into the thickest part of the chicken.

8. Remove chicken from oven and let rest 10 minutes before carving. Serve with roasted vegetables and top with pan juices.

Split Roast Chicken with French Herbs, Fennel and Baby Potatoes  © 2014 by Cybele Pascal

This recipe first appeared in the Spring 2014 issue of Allergic Living Magazine