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.
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.
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).
This dish is great for any brunch or lunch; serve it alongside a small salad of mixed greens. For a variation, substitute whatever veggies you enjoy in place of any or all of the ones suggested. It’s a great way to utilize any leftovers at the end of a week.
1/4 cup Sun-dried tomatoes
1/3 cup Water, warm
2 tsp Olive oil
1/2 medium Onion, peeled and chopped
1 clove Garlic, peeled and chopped
1 cup Asparagus, trimmed and chopped
1 cup Mushrooms, stems removed and sliced
1/2 cup Red Bell Pepper, seeded and minced
3/4 cup Artichoke hearts, sliced in eighths
1/8 cup Parsley, fresh, chopped
1 tb Basil, fresh, chopped
1/4 tsp Nutmeg, fresh grated
1/4 tsp Sea salt
1/8 tsp White pepper
1/8 tsp Chili flakes
2 medium Potatoes, red, washed and sliced very thin
1/3 cup Emmental Cheese, fresh grated
3 each Eggs, whole, large
5 each Eggs, large, whites only
1/2 cup Sour Cream, low-fat, organic
1 large Tomato, seeded and sliced thin
2 tb Asiago cheese, fresh grated
Preheat oven to 375 degrees.
Pour water over the sun-dried tomatoes until fully covered, and allow to soak for about 30 minutes, or until they become soft and plump. Strain liquid off , reserving a 1/4 cup of the liquid and discard the rest. Coarsely chop the tomato.
Heat olive oil in a large saute pan. Add onions and garlic and saute on medium heat until onions are soft and translucent, about 5 minutes. Add asparagus, mushrooms, red pepper, artichoke hearts, parsley, basil, nutmeg, salt, chili flakes and white pepper and cook for another 3 minutes. Remove from heat.
Spray a 9-inch pie pan lightly with non-stick spray. Lay the potato slices on the bottom and sides of the pan, making sure to overlap them slightly and cover pan completely.
In a large bowl whisk together the whole eggs, egg whites and water to combine. Add the sun-dried tomatoes, Emmental cheese, sour cream, and whisk another 30 seconds. Add the sauteed vegetables and mix until everything is fully coated with the liquid egg mixture; pour into pie pan on top of arranged potato slices. Top quiche with the tomato slices; sprinkle tomato slices with the asiago cheese.
Bake quiche for one hour, or until very firm. Cover the top with aluminum foil after about 45 minutes, or once the top is browned. Rest quiche 10 minutes before slicing and serving.
INGREDIENTS 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.