2 medium Avocados, very ripe, peeled and seeded
1/8 cup Lime juice
1 tb Cilantro, fresh, minced
1 tb Tomato Salsa
1 clove Garlic, sliced in half
1/2 tsp Jalapeno pepper, minced
1/8 tsp Cumin
1/8 tsp Salt
1/8 tsp Black pepper
Rub the entire inside of a medium wooden bowl with the cut side of a garlic clove half. Mince the garlic and add to bowl along with the avocado. Mash the avocado with a fork until creamy. Add the lime juice, cilantro, salsa, jalapeno, cumin, salt and pepper to bowl and stir everything into the avocado. Serve immediately.
To store leftovers, flatten the top with a spoon, squeeze some lime juice over the top, then cover with plastic wrap, making sure no air gets trapped between the guacamole and the plastic.
makes 8 servings.
Fresh Tomato Salsa
Easy to make, and delicious to eat.
Once you make this salsa, never again will you eat salsa out of a jar!
1 1/4 cups Tomato, minced
¼ cup Bell pepper, red, minced
1/4 cup Bell pepper, green, minced
¼ cup Onion, minced
½ each Jalapeno pepper, seeded and minced
1/8 cup Lime juice
¼ cup Cilantro, fresh, minced
Pinch Sea salt
In a medium bowl, toss to combine tomato peppers, onion, lime juice and cilantro. Refrigerate until ready to use.
Sundried Tomato Ketchup
This ketchup is a healthier version than what’s typically sold in the condiment aisle at the average grocery store. Removing the tomato skins helps give the ketchup a great texture, but, if you want to skip the tomato concassee prep, you can also make this by using whole, raw plum tomatoes (but do cut them in half and remove all the inner seeds before adding to the blender).
Try it, and say good-bye to processed ketchup!
1/2 cup Sundried tomatoes
1/3 cup Water
4 Plum tomatoes, Concassee
2 tb Apple cider vinegar
1 tb Honey
2 tsp White miso
1 tb Canola oil
3/4 tsp Sea salt
1/8 tsp Onion powder
Soak sundried tomatoes in fresh water until soft, about 20 minutes.
In a blender, process the sun-dried tomatoes with the concassee tomatoes, soak water, vinegar, honey, miso, oil, salt, and onion powder until smooth. Keep refrigerated.
The perfect comfort food for a chilly fall day.
FOR THE SOUP:
2 each Sweet Potatoes, washed
1/2 cup Onion, white, peeled & chopped
2 cloves Garlic, chopped
1 tsp Ginger, fresh, chopped
1 tsp Olive oil
2 cups Vegetable stock (or 2 cups water), heated
1 tsp nutmeg
pinch white pepper
pinch sea salt
FOR THE DRIZZLE:
1/3 cup Baby Arugula leaves, rinsed well
1/3 cup Basil leaves, fresh, rinsed well
1/8 cup Apple juice
2 tsp Olive oil
SOUP: Preheat oven to 350 degrees. Poke several holes in sweet potatoes with a fork, place on baking sheet and roast until soft, about 40 minutes. Remove from oven, cool slightly, and remove skins.
In a heated saute pan add one teaspoon oil. Add Onion, garlic and ginger and saute on medium heat until onions are translucent, about 5 minutes.
Add sweet potatoes, sauteed vegetables, stock, nutmeg, salt and pepper to blender and process until completely smooth. Serve in individual bowls and top with apple-herb drizzle.
DRIZZLE: In a blender process all 5 drizzle ingredients together until smooth. If too thick, add a little more apple juice.
Great side dish for when you are in a healthy Latin mood.
1 ½ cups Vegetable stock
1 tsp Olive Oil
¼ cup Celery stalk, chopped fine
¼ cup Onion, chopped fine
¼ cup Carrot, chopped fine
¾ cup Tomato, chopped fine
1 tsp Thyme, dried
2 tsp Paprika
1/8 tsp Cayenne pepper
¼ tsp Salt
½ cup Brown rice
¼ cup Wild rice
Heat vegetable stock in a small pot. In a medium pot heat the olive oil on medium heat. Add celery, onion, and carrot and sauté for two minutes, stirring often. Add tomato and sauté two minutes more, still stirring. Add cayenne, paprika, salt, brown and wild rice and stir until rice is completely coated. Add hot vegetable stock, bring to a boil, then reduce heat, cover and simmer until all water is absorbed, about 45 minutes.
YIELD: 6 servings
4 cups Buckwheat groats
8 cups Water
1 cup Orange juice
1/2 cup Almonds, raw, unsalted
2 tb Olive Oil
1/3 cup Honey
1 tb Cinnamon
1 tsp Vanilla
1 tb Orange zest
¼ tsp Salt
Place buckwheat groats in a large container with the water and let soak overnight (groats will double in size), or for at least 12 hours.
Preheat oven to 275 degrees. Pour orange juice into a small saucepan, simmer, and reduce to about a ¼ cup. Let cool.
Put almonds into food processor and slowly add olive oil to nuts while chopping. Process until almonds become a nut butter consistency.
Pour soaking buckwheat in a colander to strain. Rinse under running water until water coming from out of the strainer runs clear. Let groats sit a couple of minutes to fully drain water.
In a large bowl, combine orange juice reduction, almond butter, honey, cinnamon, nutmeg, vanilla, orange zest, and salt; stir to fully combine. Add in buckwheat groats and stir to completely coat buckwheat groats.
Lightly coat sheet pan with cooking spray. Thinly spread out cereal mixture with a rubber spatula. Bake cereal in oven for about 20 minutes, gently flip cereal with spatula then bake another 20-35 minutes, or until cereal is completely dry.
Allow cereal to cool; place into an airtight container. Can keep one week room temperature when well-sealed; keep in the refrigerator or freezer for longer storage.
Variation: substitute the orange juice and zest with blood orange instead- even better color and flavor!