A Celebration of a California Healthy Harvest

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Looking for ways to enjoy more love, romance, joy, happiness and healthy, love infused food at the table? Want to feel and feast like a god and goddess and still look and feel healthy? Listen in to my show Romancing the Table™ with Modern Day Goddess: a celebration of life love and food. This fun, inspiring, informative show explores key ingredients that nurture and delight the palette, heart and soul. It airs on the voiceamerica network which you can access from my website here.

This week I am celebrating the delicious and healthy harvest, especially since I live in Mediterranean like Santa Barbara, CA. I feel so blessed to live in California and especially beautiful Santa Barbara I decided to celebrate my local farmers and food artisans.

I interviewed Theo Stephan, founder and owner of Global Gardens & www.oliverevolution.com an organic gourmet food products & organic olive oil mail order company and only food tasting room in Santa Ynez wine country located in Los Olivios, CA and Sam Edelman, Gen. Manager of the Santa Barbara, CA Certified Farmers Market Association (www.sbfarmersmarket.org) & Tiffany Cooper, Education Director from Fairview Gardens – the center for Urban Agriculture (www.fairviewgardens.org) on buying local fresh produce. Both Theo and Tiffany also talk about how to have fun cooking with kids. Tune in for a healthy harvest celebration you can share with your loved ones wherever you live.

  Chilled Heirloom Tomato Soup

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CHILLED HEIRLOOM TOMATO SOUP

Ingredients:

2 Red Heirloom Tomatoes (Brandywine)
2 Yellow Heirloom Tomatoes
5 French Shallots
1/4 cup Extra Virgin Olive Oil
2 large stems Basil
Salt and Pepper
Water from 1 Thai coconut
1 tbsp powdered lecithin
1 oz rainbow micro greens

Method:

In 2 separate pans separate the red and yellow tomatoes
Slice up the shallots and basil and spread evenly over both pans of tomatoes
Drizzle olive oils over the tomatoes. Roast in a 375°F oven for 20 Minutes
Remove the pans of tomatoes and allow to cool
ass the contents of each pan through a juicer first the yellow then the red
Season both soup purees with salt and white pepper
Place both red & yellow soups into pour spout jugs & refrigerate for 2-4 hours
When plating the soup pour both color soups simultaneously slowly into opposite ends
of the soup bowl
To garnish mix the lecithin into the coconut water and froth with a wisk. Allow 20 second for the bubble to set on top and skin off a small bit of foam for the center of the soup
Place a small amount of the micro greens in the middle to garnish

Serves 5 people