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Hill Country Indoor

FLAVORS OF SPRING: THREE FRESH + FAST RECIPES BY HEIDI GERLITZ

 

With a passionate knack for bringing people together through food, Austin- based personal chef, Heidi Gerlitz, cooks up tailor-made meals for individuals and families and offers cooking classes. We asked Gerlitz to share a few seasonal recipes sure to make mouths water while adding color to the table. Too bad we didn’t get a taste test, but we’re hoping you’ll invite us over for dinner and dessert.

For more information on Heidi’s services, check her out at nourishedbyheidi.com

@nourished_byheidi

PB&J SMOOTHIE

Now, for the first course—a healthier version of the classic peanut butter and jelly in smoothie form. Pull up a couple of glasses, this recipe serves two. Pro-tip: chill glasses in the freezer up to two hours prior to serving. Cheers!

YIELDS | 2 Servings PREP TIME | 5 min TOTAL TIME | 5min

PREPARATION

Add ingredients to blender and blend until smooth and there is no longer any fruit or spinach visible.

Pour smoothie into two cups and ENJOY! You can have fun adding toppings, such as berries, cacao nibs or coconut flakes.

INGREDIENTS

• 1 1/4 cup coconut water
• 1 frozen banana
• 1 1/2 cup frozen raspberries
• 1 1/2 cup frozen strawberries
• 1/4 cup unsweetened peanut butter • 1 cup baby spinach packed
• 1 tablespoon chia seeds

HEIDI’S TOM KHA GAI SOUP

Great for dinner or lunch, this comforting soup is light and bright with subtly rich coconut milk and zesty notes of lemongrass and lime. This recipe yields six servings, but can be doubled up for larger families or gatherings.

YIELDS | 6 Servings PREP TIME | 10 min COOK TIME | 25min TOTAL TIME | 35min

INGREDIENTS

• 1 Tbsp grape-seed or avocado oil • 2 shallots, peeled & thinly sliced

• 2 in of ginger, sliced

• 2 lemongrass stalks, chopped – not too small, so they are easier to remove later

• 4 kaffir lime leaves

• 1 1/2 Tbsp Thai Red Curry Paste – the brand I recommend is Thai Kitchen

• 32 oz cups chicken broth

• 2 cans full fat coconut milk

• 1/4 cup coconut sugar

• 1 1/2 Tbsp fish sauce

• 8 oz cremini mushrooms, sliced

• 1 lb raw medium shrimp, peeled & tails removed

• 4 Tbsp fresh lime juice, or to taste

• 1 Tbsp chili oil – you can add more or less for your desired spice level

• salt to taste

• Cilantro for garnish

optional

PREPARATION

Heat the oil in a large pot over medium high heat, once heated add shallots, ginger and lemon grass.

After the shallots have softened, 2–3 minutes add the kaffir limes leaves and curry paste, string ingredients to blend the curry paste. Once the paste is fragrant, add the chicken broth and bring to a simmer for 15–20 minutes.

Using a slotted spoon remove the ginger, lemongrass and kaffir lime leaves, then stir in coconut milk, coconut sugar and fish sauce. Once the sugar has dissolved add mushrooms and shrimp and cook for 5 minutes or until shrimp is cooked through.

Remove from the heat, stir in the lime juice, chili oil and salt to desired taste. Top with fresh cilantro and enjoy!

AVOCADO CHOCOLATE MOUSSE

Dessert before dinner? Yes, please. You can eat your greens and chocolate too. If your sweet tooth calls out for more sweetness, this decadent dessert is sure to lessen the guilt with a healthy dose of good-for-you fats. Grab a spoon and dig in.

YIELDS | 4 Servings PREP TIME | 10–15 min TOTAL TIME | 10–15min

INGREDIENTS

• 2 large ripe avocados
• 1/2 C melted bittersweet chocolate • 1/4 C Raw Cacao Powder
• 1/4 C canned coconut milk
• 1/3 C maple syrup
• 1 tsp vanilla extract
• 1/8 teaspoon salt

PREPARATION

Melt the bittersweet chocolate, in a pot over medium low heat for 5 minutes or in a microwave for 15 seconds at a time, until just fully melted. Make sure not to burn the chocolate, stir and set aside.

Add the pitted avocados, the remaining ingredients and melted chocolate to a food processor and blend until smooth and creamy. Taste to make sure it’s sweet and chocolatey enough for your liking. You can always add more maple syrup, or cacao powder 1⁄2 tablespoon at a time.

Spoon into 4 ramekins and place in the refrigerator to set for 1–2 hours. You can eat this right away to have it as a pudding but it will take on the mousse consistency if you let it set.

Enjoy your treat and notice the nice boost you get as chocolate meets your taste buds. I have a feeling the world will feel a little lighter and like a nicer place to be.

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