Niagara Gazette — Drain the asparagus by lifting it out of the water carefully so you won’t break the strands and pat dry. Place in a serving plate or bowl crossing a few pieces horizontally over the others. Add pear pieces and spicy peanut-free peanut sauce, drizzle with infused olive oil, lemon juice garnish with chopped chives and a dash of cayenne.
Peanut-free peanut sauce
1/2 cup of fresh raw coconut milk
1/4 cup of chickpea or white miso
1/2 jalapeno pepper
1/4 cup of almond butter slightly roasted
1/2 cup of raw tahini
1 tablespoon minced garlic
Juice of 2 lemons
1/4 cup of fresh cilantro
1/4 cup of water more or less for desired consistency
Dash of cayenne
Blend the above ingredients until smooth continuously pushing it down from the sides of the blender until it is the desired consistency.
Live pumpkin souffle
1 medium to large cantaloupe or hami melon. Reserve three to four melon balls for garnish.
2 tablespoons raw tahini
1 cup coconut water
1 tablespoon organic psyllium husks
1 teaspoon Irish moss gel
Blend ingredients above and pour into a glass bowl or jar to refrigerate for 4-5 hours. Serve in small bowls with a small ball of melon and sprinkle with cinnamon or nutmeg.
Kathleen Downey is a former Niagara Falls native and Miss New York State. The preceeding was an edited excerpt from her book “Healthy is Delicious.” She can be reached at www.corelevelhealing.net.