Rai Singh's "No Bones About It" Recipe for the Week, July 8, 2010

Sat Nam everyone. I hope you all had a great 4th. This week's recipe is another cool treat for these hot Phoenix summers.

Cold Cantaloupe Soup with Sweet Basil (Raw, Vegan, Gluten Free, Nut Free)

1- Cantaloupe, peeled and seeded

1/2- Medium Carrot

1/2- Celery Stalk

1/2- English Cucumber, peeled, cut in half lengthwise and seeded

1/4- Yellow Onion

1/2- Baby Bok Choy, (if you can't find baby, you can use one big hearty leaf of regular) You can also use green cabbage

1-2Tbl- Basil

1/2cup-2cups- Water, depends on the consistency you want and the ripeness of the melon and cucumber.

Salt and Pepper to taste

This is another recipe where I use my Vitamix, but you can use whatever blender you have. Dice all of the ingredients into medium sized chunks, (basically small enough to be managable in the blender.) Put everything except for the basil in the blender and turn on to low. At this point, you add water, but give it a few seconds to see how much you will need. It takes a bit for the melon and cucumber to liquefy. ***Note:If you are going to serve the soup right away, you will substitute ice for water. This will keep the soup from getting warm.*** Blend the soup until it is almost smooth, add basil and season with salt and pepper. Smooth out and either serve right away, or refrigerate and serve.

Tips and Comments about this recipe:

-If this is your first time with blended soups, add the water in stages. The melon and cucumber can add quite a bit of liquid and the soup can end up too watery if you're not careful. It's better to blend it thicker and then add a little extra water to finish the consistency. Make it ahead of time, if you can, to make sure it cools completely.

-If you're experimenting with the ingredients, (and please experiment!!) the carrot, cabbage, and cucumber are what give this soup its body.

-When seasoning a cold dish, it usually requires more salt than expected. And remember, it's a soup and not a juice, you want to taste the salt and pepper.

-Watermelon is a great substitution for this recipe. Use mint instead of basil and garnish with goat cheese.

-Cantaloupe, cucumber and the bok choy are high in Vitamin C, so this "soup" is extremely nutritious as well as yummy and refreshing.

One thing you won't find here is exact measurements, especially salt and pepper. I'm not withholding information. Fresh ingredients vary too much, and salt and pepper is based on personal preferences. Also, making your own food is all about exploration and discovery, and that is where you'll find the beauty. So as always, it is my pleasure to answer any questions or concerns you have about this or any recipe, so please don't hesitate to ask. You can contact me at raisingh108@gmail.com

Sat Nam and enjoy your food. It tastes better when you make it yourself.

Rai Singh

Rai Singh's "No Bones About It" Recipe for the week, July 1st, 2010

This is my first installment of my "No Bones About It" Recipe of the Week. I encourage everyone to experiment, taste your food along the way, and for goodness sakes HAVE FUN.

This is one of my favorites and it is a simple, tasty recipe that goes well with just about anything from chips to grilled veggies.

Tomatillo Salsa w/Avocado
(Raw, Vegan, Gluten Free, Nut Free)

12-15ea Medium Tomatillos, husked and cleaned
1/2 Yellow Onion, cut into chunks
1 bunch Cilantro, rinsed
1-3ea Serrano Chiles, cut into 1/2, depending on how spicy you like it,
1ea Avocado, peeled and seeded
1-2cups Water
Salt and Pepper to taste
Makes about 2 quarts.

Start by removing the husk from the tomatillos and rinsing them well. (They have a sticky coating on them that you want to get off.) Next, rinse the cilantro in cold water and shake off the excess water, then find the point on the cilantro bunch where the majority of the leaves start and cut off the stems. In a blender, I use a Vitamix*, add all the ingredients and start with about 1-cup of water. You may need to add the other cup of water and sometimes more, depending on how ripe the tomatillos are. You are looking for a smooth salsa consistency. At this point, you can add more serranos if you like, and season it with salt and pepper. It will require more salt than you think because of the avocado and the tomatillos.

Tips and Comments about this recipe:

-I like to make it extra spicy, because the avocado will provide a counter-balance to the spiceyness.

-If you have the opportunity to make this a day ahead, DO IT. It will get amazingly better and hotter, so be careful.

-Vitamix is the bomb!! I use mine all the time. Whether it's for pureed soups, salsas, juices, or ice-cream. http://www.vitamix.com/ or call Costco and find out when the next demo is coming to town. They can tell you which store and when if you call any of them. It is a little expensive, but worth the money.

-You can omit the avocado and use this recipe as a marinade for tofu or veggies, use it as a sauce for green chile tofu tacos or burritos.

-Don't be afraid to adjust the seasonings if you feel they need it. Tomatillos and chiles can be a little inconsistent throughout the year, so let your tongue to guide you.

Lastly, please, please, please, don't hesitate to post a comment or concern, refer your friends here, link this page or email me directly, raisingh108@gmail.com for anything related to food or to this posting.

Sat Nam and enjoy your food, it always tastes better when you make it yourself.
Rai Singh