Seasons by the Sea: Recipes 05:16:13

The Balancing Act

Miraval Peanut Butter
    Here is Miraval’s genius recipe.
    Makes two cups, with three grams of fat per one-tablespoon serving size.

2 cups peeled, 1/4-inch thick sliced carrots
1 cup organic smooth or chunky peanut butter

    Bring small pot of water to boil. Add carrots and simmer for 20 minutes or until tender. (I would steam them to preserve vitamins.) Drain and cool.
    Puree carrots in a food processor until smooth. Add peanut butter and process until very smooth.
    Transfer to airtight container and refrigerate until ready to use. This will keep for a week.

Shrimp Pico de Gallo Salad
    This recipe is one of Miraval’s most popular. You can leave out the sour cream for a dairy free, less fattening pico de gallo.
    Serves four.
11/2 cups chopped boiled shrimp
1 cup chopped tomatoes
2 Tbsp. minced onion
2 Tbsp. minced cilantro
11/2 tsp. minced jalapeno
6 Tbsp. sour cream
11/2 tsp. lime juice
11/2 tsp. minced garlic
1/4 tsp. kosher salt
Pinch black pepper
8 leaves romaine lettuce
Baked corn tortilla strips dusted with cumin, as optional accompaniment

    Combine shrimp, tomatoes, red onion, cilantro, and jalapeno in medium bowl and stir well.
    Combine remaining ingredients, except lettuce leaves, to make dressing.
    Add dressing to shrimp mixture and toss evenly to coat.
    To serve, arrange two lettuce leaves on each of four salad plates and divide the shrimp salad among the leaves. Garnish with tortilla strips if desired.

Prickly Pear Barbecue Sauce
    This recipe obviously has some evil sugar in it, but it is delicious. You can buy prickly pear syrup online. It is a beautiful hot pink color. This recipe is great for pork tenderloin or chicken on the grill.
    Makes approximately one and a half cups.
1 cup ketchup
1/4 cup apple cider vinegar
1 cup prickly pear syrup
2 Tbsp. molasses
1/4 cup any commercial brand of blackening spice mixture
2 Tbsp. honey

    Cook all ingredients in nonreactive pan until thickened. Cool and set aside until using, or refrigerate or freeze for later use. For pork tenderloin on the grill, first sear the pork on all sides, then baste with the sauce until pork is done.