Tag Archives: avocado

Oh, my Godess…

GreenDSC_4354For Shakespeare, ‘Salad Days’  were not a diet. Likewise with ‘Green days’ he described a youthful inexperience. Sounds good to stay young and green, and eat that salad too!
When making salad dressings, I tend to settle with the tried and true. But it is great to look over the fence sometimes. With summer herbs in abundance, try a creamy herb based ‘Green Godess’ variety, such as the Mexican Creamy Cilantro dressing. If prepared and bottled ahead of time, you have a quick alternative. This vegan version of the dressing goes well with green salads and mexican salads with bean or corn, also works if you have anything but cilantro… See recipe.

Picnic time

PestoDSC_3913.1Don’t use your stove during the heat. If you cook pasta beforehand, you will have a great base for cold pesto dishes for lunch and dinner that also work well as picnic and party food. This sundried tomato pesto tastes well warm or cold, if you add fresh tomato and basil, you will have a wonderful cold salad. My pesto will always have some wild herbs in it. See recipe

Fall Fare

Fall salads need to be more creative. The season for good tomatoes and cucumbers is gone, as are light greens. Everything moves to more durable salad greens, root vegetables cabbages and exotic fruits. This week marks the last CSA and market day. Trying to extend my measly greens, I was surprised how well radishes and cabbage go with oranges and avocado. This is a very satisfying blend. See recipe.

Raw blends

Now testing my new high speed blender… One big advantage of blender food is, that it is quick and good for some raw recipes. A great thing if you do not want to cook twice a day. While flipping through the ‘Forks over Knives’ cookbook, I tried this soup. I added some ‘zing’ but the base is a cold avocado soup. See recipe

The green cowboy

If you don’t have an ingredient, be creative… Sometimes replacing creatively brings us a nice new recipe. Here is the ‘Cowboy’ salad with a twist in ingredients. A smoother much more refined version in green. With the season the possibility of weekend salad combinations is endless. See recipe

‘Choco Mouse’

Obsessed with mousse! Have you ever watched the Polanski thriller ‘Rosemary’s Baby’? In one scene the elderly neighbor brings Rosemary a dessert she calls a ‘chocolate mouse’. There is something irresistible about mousse. If you saw my earlier recipe with tofu, here is an even easier tofu free version that can pass as raw recipe. Most likely the most healthy chocolate mousse ever – with an unusual ingredient, Avocado!  With 4g of protein, avocado contains all nine essential amino acids to build muscle and create more protein—in addition to heart- and brain-healthy omega-3 fatty acids. Avocado is also very high in magnesium, needed to balance high calcium intake. Try me!

Shades of green

Nordic wisdom has it that only witches can grow parsley. To get through the winter, my new year’s resolution is to plant more herbs this spring! Will my parsley survive the frost this time? Parsley from the freezer can be used for a great winter pesto. If you want a quick and creamy, but light killer version, try this one with avocado. A good reason to challenge your food processor. Whole wheat pasta with pesto gets the taste from avocado, frozen herbs, garlic of course, and is topped with freshly, wilted arugula. Try Me!