Party Starters
Optimal Body Balance Cooking Class by Sheila ‘Party in an Apron’ Robertson
Caprese Stackers
Tomatoes – try the smaller ones so they are bite sized
Mozzarella cheese (we used buffalo cheese)
Fresh Basil
Make a dip of balsamic vinegar, EVOO and some fresh cracked pepper. (We also added fresh oregano in the oil mix)
Layer the delicious items and hold together with a tooth pick. Put the dressing in the middle for dipping.
(We also used seasoned tofu in place of the cheese for non-dairy crew)
Antipasto Plate
Assemble hearts of palm, artichoke hearts, olives, roasted red peppers, nitrate free salami or prosciutto.
Feel free to add in tomatoes, mozzarella cheese, hummus and veggie ‘chips’ if you are not making the other recipes.
Endive with Olive Tapenade
Use whole endive leaves and layer ½ Tablespoon of olive tapenade. To make this a great mini meal add in some protein – try cold shrimp, chicken, tuna or even hard boiled egg
Easy, Spicy, Deviled Eggs
Cut the HB eggs in ½ lengthwise and pop out the yolk. Mash the yolk with Latinaise (from Ojai) and some chives. Re-fill the egg whites with the mixture.
Crisp Green Beans in a Mustard Sauce
Blanch the green beans by dropping the cleaned beans in boiling water for approx. 1 minute. Remove from the heat, then chill the beans. Make the dipping sauce out of mustard, oil and white balsamic vinegar. Sprinkle the tops with a little sea salt.
Salmon Stuffed Tomatoes
Make little cups out of your tomatoes by scooping out the middle. Make the salmon mix by adding salmon, lemon, EVOO, sea salt, Italian seasonings and chives. Place this mix into the little cups
Chocolate and fruit
Mix together 1 whole bar of unsweetened baker’s chocolate with ½ cup grape seed oil and 1 cup of agave nectar. Heat through until smooth. Dip in your favorite fruits. Strawberries, Pineapple, banana all work great.
