The Best Guacamole
3 Haas Avocados, halved, seeded and peeled (3-4 Smaller Avocados)
1 lime, juiced
1/2 tsp. sea salt or kosher salt
1/2 tsp. ground cumin
1/2 tsp. cayenne (or less if desired)
1/2 medium onion, diced
2 roma tomatoes, seeded and diced ( or several cherry tomatoes)
1 clove, garlic
1-3 Tbsp. chopped cilantro (optional)
In a bowl combine avocado pulp and some of the lime juice. Enough to coat, then toss. Next add your salt, cumin, cayenne, and mash. Then fold in the onions, tomatoes, garlic and cilantro. Mix well and add remaining lime juice if desired.
KABOB OR SKILLET MARINADE--2 VERSIONS
Grilled Veggie Skillet/ Kabob Marinade
1/4 cup Bragg’s liquid Aminos or Tamari
3/4 cup Olive Oil
1 tablespoon dry mustard
2 teaspoons sea salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1 1/2 teaspoons ground pepper
2 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon raw honey or raw agave
1/4 cup pineapple juice (if you have it, otherwise you can leave out)
MARINADE: Blend all ingredients together
Pour in a zip lock bag with all ingredients and refrigerate for 1 hour or you can use immediately if you don't have the time, I have had success both ways.
You can cook this up in a skillet, lid off until veggies become soft and somewhat caramelized, or arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.
My favorite veggies to use: Potato's, summer squash, red pepper, green pepper, onion, pineapple, cherry tomatoes.
3 Tbsp. Braggs Liquid Aminos or Nama Shoyu
2 Tbsp. Raw Honey
1 Tbsp. Olive oil
Juice of 1 lime
2 garlic cloves, minced
red pepper flakes to taste
1-2 tsp. Sriracha (optional)
2 Tbsp. fresh cilantro
Combine and marinate for at least an hour
Before assembling skewers, soak sticks for 5 minutes in water
so that they will not burn.
*** You can also throw the marinade and veggies in skillet and
make a saute or use it as a salad dressing ***
Wash and destem kale. Use the leaves only and tear
them or cut them into smaller pieces.
Combine the following ingredients for dressing and
pour over leaves:
3 tablespoons extra virgin cold pressed olive oil
2 tablespoon raw apple cider vinegar (Braggs brand is best)
2 tablespoons honey or agave nectar
1 teaspoon sea salt
1½ teaspoons garlic powder or 2 minced garlic cloves ⅛-¼
teaspoon cayenne pepper
Optional to add any of the following: Chopped onions, raisins, cranberries, tomatoes, peppers, shredded carrots, sunflower seeds.
Let set for at least 2 hours with dressing before eating. This
keeps for 2 days in the refrig well.
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White-Bean and Olive Salad
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
Sea salt and ground pepper to taste
2 cans of any kind of white bean (cannellini, northern, garbanzo)
1/2 red onion, thinly sliced
1/4 cup pitted Kalmata olives, halved
In a large bowl, whisk together lemon juice, oil and mustard.
Season with salt and pepper
Add Beans, onion, and olives; toss to combine
Add on options: Sundried tomatoes, green beans, cherry tomatoes, spinach leaves
8-4 oz. fillets (Wild Caught )
4 Tbsp. Braggs Liquid Aminos
4 Tbsp. Balsamic vinegar
3 tsp. brown sugar (can use agave)
4 Tbsp. Green onions, chopped
2 cloves of garlic, minced
1 ½ tsp. sesame oil
½ tsp. sea salt
2 tsp. crushed red pepper flakes
Mix all ingredients in a baggie and put your salmon in to marinate.
It is great if you do this for several hours ahead of time, but I am usually thinking of it last minute so if you marinate for even
20-30 minutes it has great flavor !!
Take out and grill skin side down ......This is soo good with some sauteed greens.
TOASTED KALE AND PAN FRIED CHICKPEA SALAD
1 large head of curly kale
2 cups cooked chickpeas (or one can)
1 tablespoon coconut oil
1 tablespoon paprika
3 tablespoons chopped preserved lemons (recipe here)
* I usually don't have preserved so I just cut up lemon slices--a little goes a long way
1 Meyer lemon
Extra Virgin Olive Oil
Extra preserved lemons to garnish
Preheat oven to 225 degrees.
- Rinse kale, remove stems, tear into pieces. Toss in just enough olive oil to coat and sprinkle lightly with sea salt.
- Toast kale for 25 minutes or until kale is a good mixture of wilted and crunchy.
- In a sauté pan combine coconut oil, chickpeas, paprika, chopped preserved lemons and a hearty pinch of sea salt. Cook over medium high heat until chickpeas are crispy, stirring frequently!
- In a large serving bowl combine kale and chickpeas. Squeeze 1/2 of a fresh Meyer lemon over the top, drizzle lightly with a high quality olive oil and sprinkle with finishing salt. Garnish with a few slices of preserved lemons. Serve immediately!
Sweet Potato Carrot Soup
1 large sweet potato, peeled and chopped into bite size pieces
2 medium carrots, peeled and chopped
2 ribs of celery, chopped
1 onion, peeld and chopped
3 Tablespoons of extra virgin olive oil
Sea salt and pepper to taste
Cook all vegetables with olive oil over medium heat
In a large pan until onions are translucent or vegetables
are ever so slightly browned.
Transfer cooked vegetables into a large pot and add enough broth to cover.
Bring to a boil, turn down heat, then allow to simmer
for 5 minutes or until all vegetables are tender. Use a blender to blend all ingredients into a creamy soup. Return to pot.
Add sea salt and pepper to taste. This is a great soup with a bowl of Quinoa and a creamy avocado on the side !
Paradise Island Bean Burgers
from Tosca Reno
1 Cup Black Beans (rinsed, drained and mashed)
1 Cup cooked brown rice(not instant)
1 garlic clove-pressed
1/2 med. size Sweet Potato -cooked
2 Tbsp. leeks (whites only-finely chopped)
1 tsp. Chili Powder
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. cumin
1 tsp. sea salt
1 Tbsp. Olive Oil
4 Buns toasted (Ezekiel brand my favorite)
Mix all ingredients--- except the oil and buns.
Divide into 4's and make patties
Put pre-formed patties in the freezer for 10-15 minutes to
help them stay together while cooking.
Take out to cook in a skillet or griddle. Brush olive oil
on each patty and lay the olive oil side down first, while they are
cooking brush oil on the other side. Cook until golden brown and
just slightly crispy.
Add Fresh Grilled Pineapple as a Topper
Creamy Black Pepper Cashew Dip
1 Cups Cashews-(soaked for 2-3 hours)
Juice of 1 lemon (about 2 T)
1-2 cloves of garlic (to taste)
1/2 tsp. ground black pepper ( add more depending on how spicy you want it)
1 tsp. sea salt (you can add more to taste)
with 1/4 c. water (1/4-1 cup for later use)
the cashews 2 hours then drain. Process all ingredients together in the
food processor or blender. Pour in 1/4 C. water in and then add more water a little
at a time until it gets smooth and creamy . Can be stored in fridge for 4-5 days.
more water to thin out for a creamy dressing
** Instead of garlic and black pepper try fresh dill, chives or basil.
**You can make this like a pepper cheese by adding jalapenos and nutritional yeast
CHICKPEA LENTIL SOUP TBSP. Olive Oil
1 onion chopped
2 ribs of celery, chopped
1/2 tsp. ground ginger
1/4 tsp. turmeric
1/8 tsp. ground cinnamon
1 3/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1 cup lentils
6 1/2 cups water
1 3/4 cups of canned crushed tomatoes (one 15 oz can)-
-I really like the fire roasted variety --you can buy those organic
1 2/3 cups of drained and rinsed chickpeas (15oz can)
1/3 cup chopped parsley or cilantro
In a large pot, saute the onions and celery in the oil, until softened. Then stir in the ginger, tumeric, cinnamon, salt, pepper and lentils.
Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally until the lentils are tender, 25 to 30 minutes. (depending on what variety of lentil I have it sometimes is more like 45-50 minutes).
Add the chickpeas and simmer 5 minutes longer. Stir in the parsley or cilantro.
Top each bowl off with a squeeze of lemon juice and chopped dates for a Moroccan feel.
Educator on the connection of mind and body, Hippie at Heart, mother of 4, Living in the Midwest --changing to change the world one idea at a time !