Cream of spinach and pistachio soup, Kale Pasta, Pistachio panna cotta [Nadia Pietravalle]

Cream of spinach and pistachio soup

2 Tbsp coconut oil

1 Tbsp curry powder
1 Tbsp cumin powder
1 tsp red pepper flakes
1-2 cloves garlic, chopped
1-2 Tbsp chopped fresh organic garlic
5 1/2 cups of vegetable broth
1 1/2 cups green lentils, rinsed and picked through
1/2 cup light coconut milk 
Salt and pepper, to taste

Hazelnut Basil Pesto Topping:

¼ bunch fresh oregano

¼ bunch fresh basil

½ chili pepper
½ cup hazelnuts

2 Tbsp lime juice
3 Tbsp hazelnut oil

Heat coconut oil in a large stockpot over medium-high heat, then add curry powder, red pepper flakes, minced carrot, garlic, and ginger;
Saute for about 3-4 minutes, or until onion is just soft.
Add broth and lentils. Bring to a boil, then cover and reduce heat to simmer for between 20 and 50 minutes (or until lentils are tender).
 

Wash the herbs, shake dry, and finely chop. Wash and seed chili.
Toast the hazelnuts in a dry skillet for 3 minutes and then coarsely chop.
Finely chop the sundried tomatoes. Toss the prepared ingredients in a bowl while adding hazelnut oil and lime juice, salt and pepper.

Once the lentils are finished cooking, remove them from the heat and stir in the coconut milk, remaining lime juice, salt and pepper.
Puree the soup using immersion blender or in regular blender in batches until smooth.  

Serve immediately, garnished with pesto topping. Makes 4-6.

Kale Pasta

Bring water to boil.

Heat ½ inch deep of olive oil in pan over medium-low heat.

Chop one or two cloves of organic garlic and add to oil when hot.

Cook for a few minutes being careful not to burn garlic.

Wash and chop one bunch of organic kale.

Steam briefly until greens are wilted. Remove from steam.

Cook package of spiral pasta according to package directions.

Chop 5 sundried tomatoes; add to the pan, cover with the kale and immediately cover with lid and toss, and lower heat to simmer for a few minutes, adding salt and pepper, tossing and turning to coat the kale.

Drain the pasta and place in serving platter. Top with sautéed kale.

Pistachio panna cotta

6 tbsp. macadamia butter

4 pinches bourbon vanilla or organic extract

4 tbsp agave syrup

¼ cup ground raw pistachio

½ stick agar-agar, chopped up with kitchen shears

1 pinch sea salt

Boil agar-agar strips in 2 cups of water in a saucepan for 1 minute, stirring constantly.

Pour hot gel into a blender with remaining ingredients, blend until smooth, and pour into 6-8 custard cups

Cover with parchment paper and set in freezer for about 1 hour.

Using a knife, loosen the panna cotta from the edge of the cups and let fall into dessert plate and garnish with optional cashew crème fraiche and chopped pistachios.