Olive Penguins!

Just a quick post today to show you one of my favorite things to make at the holidays.

A few years ago, I brought a veggie tray to a holiday party with quite a few of these little guys standing all around the bowl of dip in the middle. They were filled with regular cream cheese at the time.
It took a few minutes for anyone to notice them, but once they did everyone loved them. Several people wrapped one or two in a napkin to take home:)

This is another recipe idea that has been around for a while:)
One note: the olives needed for this are not raw since they are canned, but they are so adorable, I don't care...hehe.

Penguins!
colossal pitted black olives, for body
small pitted black olives, for head
carrot slices, for feet
favorite raw cream cheese*, chilled
frilled toothpicks

*for this simple raw nut cheese, I processed:
1 cup cashews, soaked and rinsed
juice of 1 very juicy lemon
6-8 grinds of pink salt

1. Prepare cream cheese and chill overnight. The recipe above should be enough for the entire can of colossal olives, which had at least 18.

2. Peel and slice carrot about 1/8" thick at the bigger end. Cut a small wedge out as pictured. Cut a few thin (1/16") slices, and cut those into small wedges for beaks. Some people use the cut wedge from the feet, but I like a thinner slice.

3. Drain and dry olives.

4. Cut a small "V" out of front of colossal olive as shown. I put the large hole in the olive up.

5. Fill with nut cheese. I use a small spoon, then smooth with a clean finger. Wipe any excess away.

6. Cut a small slit in small olive, and insert one small carrot wedge for beak. I put the large hole in the olive down.

7. Assemble penguin head and body on toothpick as shown, and stick into feet:)



If you are feeling very creative, you can dress your penguins. Flattened scallion can be tied into a scarf. You can make skis from bell peppers and use the toothpicks as poles. For more formal attire, how about adding 3 black sesame seeds down the front, and a red pepper(peel) bow tie:)

OK...that sounded so cute I had to try one...


Happy Chanukah (or Hanukkah) to those of you celebrating the Festival of Lights!

Have a great weekend everyone!!!

One Thing Leads to Another....

In yesterday's post, I made a tasty little Salsa Verde. I mentioned that I might make it with olives in place of the capers called for. Well, of course today I had to try it!

This is another very quick and easy recipe. Another plus is the fact that you don't need any fancy equipment, just a knife and cutting board!

You could say this is a cross between a tapenade and a salsa verde. It is fantastic on sliced tomato, or as a salad dressing. Also great as a dip for essene bread.

Kalamata Karma Dressing

1 handful flat leaf parsley
1 handful basil
3 tablespoons kalamata olives
3 tablespoons olive oil
1/2 small shallot
juice of 1 lemon
few grinds of black pepper

1. Finely chop parsley, basil, shallot, and olives.

2. Transfer to a small bowl and add the olive oil, lemon juice, and pepper.

I topped my rosemary crackers(cut into leaf shapes) with slices of red, orange and yellow tomato. Add a small spoonful of the olive mixture, and a small sprig of fresh rosemary. I love balsamic, so I drizzled a little on too:) It is amazing how much flavor is in each bite!

Here it is as a topping for beautiful organic heirloom tomato slices, with a sprinkle of capers, and some pine nut Parmesan. A sprinkle of pine nuts will be fine if you don't have the parm:)


Here are some links for buying raw olives. You may also be able to find them at co-ops like I do, in containers in the fridge:)

Adams' Olive Ranch

Sunfood Nutrition

Raw Guru