This twist on the Mexican staple encompasses everything that an appetizer should be – easy, healthy and delicious. Really, what more could you ask for?
We took this over to a friends house (Thanks Taster for making, food styling and photographing!) and it was a very fun change from the typical guac and tortilla chips. We served it alongside some whole-grain bread that was toasted, carrots and radishes. The only downside? Guac just never tastes as good the day after – all the more reason to eat it up right away!
Guacamole with Basil & Shallots adapted from Bon Appétit
- 4 medium sized avocados, taken from skin and roughly chopped
- 1/2 cup basil, chopped
- 1 medium shallot, minced
- salt & pepper
Lightly mash the avocado, stir in shallots and basil. Season with salt to taste. Serve with toasted whole-grain bread and crudités.
Filed under antioxidants, appetizers, fats, herbs, raw foods, Recipes, Uncategorized, vegan, vegetables, whole foods, whole grains
I had planned on quesadillas for dinner but wanted a veggie side or salad to go along with them so I decided to make a Mexican-inspired coleslaw. I had the various ingredients that I might want to use but the end result came to me during yoga. Great, my mind is supposed to be clear and I’m thinking about food. Shocking, isn’t it?
Maybe it was the clear yoga mind, or maybe not, but regardless, this dressing was creamy, bright and full of lime flavor. Perfectly refreshing after non-focused hot yoga. We served it alongside quesadillas but it would be amazing as a topping for fish tacos or nachos.
Avocado & Lime Coleslaw
- 4 cups chinese cabbage, shredded
- 2 Tbsp red onion, minced (if desired)
- 1 cup + 1 Tbsp. cilantro
- 1/2 avocado
- juice of 1 lime
- 1/2 Tbsp olive oil
- water to thin dressing as needed
- salt, pepper
Combine cabbage, red onion and 1 Tbsp of minced cilantro. Set aside.
Combine remaining ingredients in blender and blend until smooth. Add water as needed. Toss with cabbage mixture with dressing and let refrigerate for at least 20 minutes.
Always on the lookout for new and interesting fruits and vegetables and not always as aware of the prices that go along with it – does anyone else have trouble estimating prices by pound? – I came across the cherimoya, a hybrid fruit of sorts with flavors reminiscent of papaya, pineapple and guava. Cherimoya’s are native to Chile, Ecuador and Peru, which makes me feel a tinge of guilt and a glimmer of hope that mine didn’t travel that far.
While Mark Twain described it as “the most delicious fruit known to men,” I’m not sure I share that same enthusiasm. The texture was a bit grainy and it wasn’t as juicy as I would have liked. Perhaps it wasn’t quite ripe, but at $6/piece, I’m not sure I want to try again. The guava taste was the flavor that stood out for me and while it was enjoyable, it just isn’t enough to justify this purchase again.
Nutritionally, they are good sources of calcium, Vitamin C and niacin but don’t eat the rind or the seeds – they can be poisonous!
Have you seen or tried cherimoya?
After seeing “Super-Charge Me” cookies on just about every blog out there and paging through Eat, Drink & Be Vegan I knew that Dreena Burton had something going on and that this was a cookbook that I needed in my collection. Which, by the way, has gotten so large that I’m on the hunt for a larger bookshelf.
Everything in the book sounds delicious and I appreciate the use of real ingredients and not solely fake meat and cheese replacements like some other Vegan cookbooks that I’ve seen. Here is some of what I’ve made – can’t wait to make more and eventually I’ll get to those Super-Charge Me Cookies!
Polenta Croutons & Living Caesar Dressing
Simplest Garlic Bread
I suggest that this cookbook gets a place on your shelves – Dreena’s use of whole grains, legumes and veggies epitomizes what a vegan diet should be – wholesome and delicious.
Quinoa Chickpea Confetti Casserole with Kale
Olive & Sun-Dried Tomato Hummus
Don’t forget about the tea give-away!
Filed under adventures in baking, book review, great meals, nuts, raw foods, Recipes, salad, vegan, vegetables, whole foods, whole grains
After seeing a tweet from Luna & Larry’s about putting coconut ice cream in a smoothie, I knew something similar had to be done in my kitchen. And soon.
Piña coladas instantly came to mind – anything to bring up memories of beaches, sand and cocktails in the morning in the midst of the winter sounds heavenly and I can almost smell the salt water. This is definitely a healthier version, without the sugar, calories and of course the rum (which makes for not such a fun and relaxing drink) but one I can feel good about drinking at 10 AM on a Sunday.
Piña Colada Smoothie:
- 1 cup fresh or frozen pineapple
- 1 cup almond milk
- 1/3 cup coconut ice cream
- 2 drops Vanilla Cream stevia
For some reason an apple and arugula salad recently popped into my head. I decided to go with it and was so glad that I did, the peppery greens worked so well with the crunchy tart apple and the honey mustard-like dressing. It would be the perfect addition to some chicken thighs or salmon filets.
Arugula & Apple Salad – 4 servings
- 1 Tbsp dijon mustard
- 1 Tbsp agave or honey
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1 granny smith apple, thinly sliced
- 6 cups arugula
Whisk dressing ingredients together and toss with arugula and apple slices.
*Tip: after tossing everything together, stuff 1 portion of greens in a mug or cup and invert on plate for a fancier presentation.
I finally get kombucha. It is an acquired taste, much like coconut water and olives were to me. And the other afternoon when I actually enjoyed kombucha, it really left me feeling good. Maybe it was a placebo effect, maybe I was just in a good mood, but this is a habit I could get into. Like I really need another expensive food/health habit…so for the time being it will remain a treat and I’ll stock up when it is on sale. 😉
My favorite flavors so far are the divine grape and guava goddess. I haven’t had the straight-up kombucha yet – give me a few more bottles with fruit first!
While the benefits of kombucha can be argued (can’t everything?) a few of the health claims taken from GT Kombucha website are that the Synergy Kombucha contains:
- probiotics (for healthy digestion and immune system)
- enzymes (which aid in digestion)
- polyphenols (antioxidants)
- organic acids (help promote homeostasis)
Do you love or hate kombucha?