Ingredients

• 1 small papaya, peeled and sliced
• 3-4 small baby romaine hearts, cut in half lengthwise
• 1-2 raw Nori Sheets, cut into 1 inch strips

Wasabi dipping sauce

• ¼ cup sesame oil
• 1 tablespoon nama shoyu
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon raw honey
• 1 teaspoon wasabi powder

Pickled Ginger

Directions

Slice the papaya in the shape of a piece of salmon for desired effect. Do this by peeling papaya first, then cutting the bottom to create a flat base to stand the papaya upright. Using a pairing knife, slide the knife down on the natural curve of the papaya. Repeat until you hit the seeded middle. Use remainder papaya for salad or smoothies. Place one piece of papaya over each romaine half and and wrap nori sheet around it’s belly. Dampen the two ends of nori to stick adhere.

Eat with your hands or chop sticks, dipping into the delicious sauce. Accompany with pickled ginger if desired.

I tried to stick with a Watermelon Gazpacho theme, but my imagination took over. This soup has the right blend of sweet and savory, add a little more jalapeno, if you want it to kick you in the end.

Ingredients

• 2 cups watermelon, diced
• ½ cup celery, diced
• ½ cup cucumber, diced
• ½ cup Papaya , diced
• 1 small jalapeno, seeded and chopped
• 1 scallion, chopped
• 1 orange, pulp removed and juiced (1/4 cup fresh orange juice)
• 2-3 Lacinato or Dino Kale Leaves, de-stemmed and minced
• 1 tablespoon Lime Juice, freshly squeezed
• 1 tablespoon red wine vinegar
• ¼ teaspoon sea salt

Directions

In a large serving bowl, reserve ¼ cup of each diced watermelon, celery, cucumber and papaya. Remove pulp from orange and place in the bowl, squeezing the remaining juice from the orange directly into blender. Set kale aside.

Place all remaining ingredients into blender with orange juice and blend until pureed. Add the minced Kale and blend on low for five seconds. Pour soup over the mound of diced fruits and vegetables.

Makes 1 quart

Ingredients:

• 1 1/2 cups Walnuts
• 1/2 cup celery, diced
• 1/2 cup diced carrots
• 1/2 red bell pepper, diced
• 1/2 cup fresh Cilantro,minced
• 1/4 cup Scallions, minced  (greens only)

Sauce:

• 1/4 cup raw wild honey
• 1/8 cup Nama Shoyu
• ½ teaspoon fresh garlic, minced
• 1 teaspoons fresh ginger, grated
• 1 Tablespoons hulled sesame seeds
• 1 Tablespoons Sesame Oil
• 1 teaspoons red pepper flakes

Garnish:

• 1 head of Lettuce, Butter, Bib, or Romaine
• Mung Bean sprouts
• Carrot, grated

Directions:

1. Gently pull apart lettuce leaves, wash and let dry on paper towel
2. Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
3. Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
4. Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
5. Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
6. Garnish with Mung Beans, and grated carrot

Makes 4 servings

• 1 small bunch of kale leaves, shredded
• (small leaves have a milder taste)
• 1 avocado, diced
• 1/2 red bell pepper, diced
• 1/2 cucumber, diced
• 1 scallion, sliced
• 1 1/2 teaspoons lemon juice,
• freshly squeezed
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon nama shoyu
• 1 pinch of black pepper

Place the shredded kale in a mixing bowl, add olive oil, lemon juice and nama shoyu. Toss gently by hand, massaging the kale to tenderize and incorporate the marinade.
Add half of the avocado and continue massaging to make a creamy dressing.
Continuing to toss, add remaining half of diced avocado, red pepper, cucumber, scallion. Season with pepper and serve immediately.

Serves 2