12 Steps to Whole Foods

Sprouting and Dehydrating
Roasted Eggplant Spread
1 medium eggplant
1 red or white onion, peeled
2 red bell peppers, seeded
3 garlic cloves, minced
¼ C extra virgin olive oil
1 tsp. sea salt
½ tsp. freshly ground black pepper
1 Tbsp. tomato paste
Preheat oven to 400°. Chop the eggplant, bell pepper, and onion into cubes approx. 1" square and then toss
them with the garlic, olive oil, salt, and pepper. Roast them on a baking sheet for 45 min. until lightly browned
and soft, turning once during cooking.
Put the mixture into a high-powered blender, add the tomato paste, and pulse until chunky-smooth.
Salsa
I collect many salsa recipes, but this one’s my enduring favorite. Salsa is the greatest thing to make in the highpowered
blender—no more chopping, so a big batch takes just five minutes!
10+ medium tomatoes
1 lg. or 2 med. onions
5-10 cloves garlic
1 jalapeño pepper
1 Anaheim pepper
2-5 tsp. chili powder
1-2 tsp. cumin
1-2 tbsp. fresh lemon or lime juice
sea salt and freshly ground pepper to taste
1 bunch cilantro (you can put it directly into the high-powered blender, but I like to chop this one
ingredient by hand and add it at the end—the machine can make it a bit stringy)
optional: 1 bell pepper, chopped
optional: 2 chopped avocados and 1 can black beans, rinsed and drained
Place all ingredients (except half of the tomatoes, and any optional items) in a high-powered blender. Blend
until smooth, then add the reserved tomatoes, already chopped cilantro, and any optional items. Pulse until
desired chunky consistency is achieved.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 221