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Olive tapenadeTerry Walters, author of CLEAN FOOD, often serves this to company with her recipe for Garlic Crostini (page 240) as an appetizer or as an accompaniment to a pasta dinner. But she suggests enjoying it the next day spread on toasted sourdough bread in a roasted vegetable or portobello mushroom sandwich.

Olive Tapenade

Ingredients

2 garlic cloves, peeled

11⁄2 cups kalamata olives, pitted

1 cup oil-cured black Greek olives, pitted

2 generous tablespoons capers

1⁄4 teaspoon dried thyme

1⁄4 cup fresh parsley

1 tablespoon lemon juice, plus more if desired

Freshly ground black pepper

Extra virgin olive oil,as needed

Preparation

With food processor running, drop in garlic and mince. Turn processor off, add olives, capers, thyme, parsley, lemon juice and pepper to taste.

Process until smooth, scraping down sides as needed. Add olive oil a little at a time to achieve the desired consistency. Adjust flavor with more lemon juice and transfer to bowl. Store in airtight container in refrigerator or freezer.

MAKES 1 1/4 cups.

*Recipe and image courtesy of Terry Walters.*

About Terry Walters 

Terry, one of the original leaders of the *clean-eating movement* tells her audience how *to eat healthy*, and delicious — *easy!* Terry’s new version of her best-selling cookbook *CLEAN FOOD,* has tons of new information resources and recipes, as well as a new chapter dedicated to CLEAN SNACKING (perfect for busy moms & kids). She uses seasonal food that will delight the taste buds, strengthen immunity, clear skin, and improve sleep, and so much more! Visit www.terrywalters.net.

Jicama Strawberry Guacamole PicIf you’ve never tasted a watermelon radish, you have been missing out. Its sweet taste and vibrant pink flesh will have you hooked in no time. If watermelon radishes are not available, don’t deprive yourself of this guacamole. Tomatillos, cipollini onions or even peaches make great substitutes.

Jicama Strawberry Guacamole

Ingredients

1 cup diced strawberries

1⁄2 cup peeled and diced jicama

1 watermelon radish, peeled and diced

2 avocados, peeled, pitted and diced (save the pits)

1 jalapeno, seeded and minced

Juice of 2 limes

1⁄4 teaspoon sea salt

1⁄4 teaspoon garlic powder

2 tablespoons extra virgin olive oil

Preparation

In large bowl, combine strawberries, jicama, watermelon radish, avocados and jalapeno. In separate bowl, combine lime juice, salt, garlic powder and olive oil. Pour over strawberry mixture and stir until combined. If not serving immediately, place avocado pits in bowl to keep dip from turning brown. Cover and refrigerate. Before serving, remove pits and stir briefly.

MAKES 3 cups.

*Recipe and image courtesy of Terry Walters.*

About Terry Walters

Terry, one of the original leaders of the *clean-eating movement* tells her audience how *to eat healthy*, and delicious — *easy!* Terry’s new version of her best-selling cookbook *CLEAN FOOD,* has tons of new information resources and recipes, as well as a new chapter dedicated to CLEAN SNACKING (perfect for busy moms & kids). She uses seasonal food that will delight the taste buds, strengthen immunity, clear skin, and improve sleep, and so much more!
Visit www.terrywalters.net.