I think avocado is the most magnificent fruits in the world! It is rich, creamy, earthy, nutty, and savory. Avocados also have great health benefits. The list is long but to name a few they are high in potassium, good fats and they are one of the few high protein fruits. I love it’s creamy texture and use it as a substitute for butter or oils often. And of course, nowhere is the beautiful avocado highlighted more than in a classic guacamole! I don’t use garlic or tomato’s in my recipe, but feel free to add them if it makes you happy…
P.S. This recipe also works really well for avocado toast. It’s excellent on toasted sourdough bread with a couple of slices of tomato and a pinch of sea salt. Yum!
1 cup cilantro, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
1/2 medium red onion, chopped
3 tablespoons lime juice (adjust to taste)
Salt + Pepper
Cut avocado into cubes, slightly mash it in a bowl. I like to leave it a bit chunky.
Add chopped cilantro, jalapeno, onion, lime juice, salt + pepper and mix.
Adjust salt and pepper levels to taste.
I love quinoa and use it often in my recipes. I like the health benefits of this gluten-free, high fiber content, magnesium and iron rich seed which also happens to be one of the most protein rich foods we can eat. The Incas discovered the seed around 4 thousand years ago, which they believed increased the stamina of their warriors. In the last decade, Quinoa has grown in popularity and is considered a “super food!” Quinoa is not a grain. It’s actually a seed that is related to the spinach and beet families. And although I don’t believe it’s a cardinal sin to eat carbs (as seen in my reviews of these restaurants), I do enjoy the rice like feel of quinoa without the heavy feeling of carbohydrate-rich foods.
Quinoa is a great item to have in the pantry- it can be used as a side on its own or, mixed with veggies and proteins. Here is a personal favorite of mine, mixed with a kind of deconstructed ratatouille... enjoy!
2 cups quinoa
2 white or yellow onions, chopped
3 cloves garlic, chopped
1 green zucchini, chopped
1 yellow squash, chopped
1 large or 2 small eggplants, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1/4 cup pumpkin seeds or walnuts
Juice of 1/2-1 lemon
1 1/2 tablespoons dried oregano
1-2 teaspoons red chili flakes
Salt + Pepper
Preheat oven to 375 degrees F.
Chop veggies in cube like pieces.
Place in baking sheet and drizzle with olive oil.
Sprinkle veggies with oregano, red chili flakes, salt + pepper.
Bake for 25-30 minutes until golden.
While the veggies roast, cook the 2 cups of quinoa in 4 cups of water.
It will cook in approximately 20 minutes.
Stir occasionally and fluff with a fork when done and all the water has evaporated.
In a separate bowl, combine quinoa with veggies.
Add your favorite nut. I especially like sunflower seeds or walnuts in this recipe.
Give the mixture a squeeze of lemon and more salt + pepper to taste.
Voila you’r done! This dish is great on it’s own as a vegetarian option or can be served as side.
Note- I sometimes keep a bit of the roasted veggies aside and make a pita pocket with it the next day. Just add hummus and pickles and you have a totally different dish that’s supper yummy for an instant lunch the next day!