Mandala Tearoom favorites

Recipes by Jessica Metz, a registered dietician

by Stan Kalson — 

The following are a few recipes for great appetizers that has been shared by Jessica Metz, a registered dietician and owner of the former Mandala Tearoom, that was located in Scottsdale, Ariz.:

 

White Bean Hummus

Ingredients:

  • 1-1/2 cups white beans, cooked and drained
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon water
  • 1 teaspoon salt
  • Pinch of white pepper

Instructions:

Process all ingredients in food processor until smooth. Chill and serve with veggies or spread on toasted pita bread.

 

Live Pesto Zucchini Linguini

Ingredients:

  • 4 large zucchini, thinly sliced
  • 1 cup carrots, shredded
  • 8 ounces spinach leaves
  • 16 cherry or grape tomatoes, halved
  • 1/4 cup pine nuts
  • 3/4 cups pesto sauce (see recipe)

 

Basic Pesto Sauce (yield 3/4 cups)

Ingredients:

  • 1 cup fresh basil, loosely packed
  • 1 clove garlic
  • 1/4 cup walnuts or pine nuts
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Instructions:

Slice zucchini into thin strips using a vegetable peeler, mandolin or spiral slicer. In a food processor combine ingredients for pesto sauce and toss with zucchini strands and carrot shreds until well coated. Place 2 ounces of spinach on each plate and top with 1/4 of zucchini/carrot mixture. Garnish with cherry tomato halves and pine nuts. Serves 4.

 

Mango Gazpacho

Ingredients:

  • 2 mangos, peeled, diced
  • 2 cups orange juice
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 1 cucumber, peeled, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • • cloves garlic, minced
  • 1 small jalapeno, minced
  • 2 ribs celery, finely chopped
  • 1/4 cup zucchini, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 tomato, finely chopped
  • 3/4 teaspoon salt

Instructions:

Process mango, orange juice, lime juice and olive oil in food processor until slightly pureed (it should still have mango pieces). Pour into large bowl and add all remaining ingredients. Stir together. Chill until ready to serve. Garnish with avocado slices. Serves 6.

 

Stan Kalson is the founder and director of the International Holistic Center, Inc. and has been active in the Greater Phoenix holistic community for 29 years. www.holisticresources.org or 602-287-0605. 

Reprinted from AzNetNews, Volume 25, Number 4, August/September 2006.

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