Guacamole – Quick and Easy

Add all of the following ingredients to a food processor and give it a whirl!

  • 2 avocados
  • 1/2 lemon or lime or both, juiced
  • 1 green onion stalk
  • 1/2 – 1 garlic clove
  • 1/2 of jalapeno (I usually remove most of the seeds for a milder version.)
  • 1/4 to 1/2 cup of “tightly packed” cilantro (I usually add a bit of parsley too)
  • 1/4 to 1/2 tsp of sea salt, optional
Before
After

Black Bean Corn Tortilla Tacos (Plant-Based, Vegan)

I usually cook a large batch of beans and freeze whatever I don’t use immediately. So, for this recipe the only ingredient that I had to make was the “Not-So” Cheese Sauce that I found in the Vitamix recipe book. If you have the opportunity to purchase a Vitamix you should definitely do so. You won’t regret it. I think I’ve owned mine for about 7 years and the only part I have replaced is the rubber top recently because it wasn’t fitting as snugly as it did when I first purchased it (6 years ago).
I pulled these tacos together rather quickly. The corn tortillas are Tortilla Land brand that I find in my local. The are uncooked and I prepare them on the griddle that I keep on the left side of my stove-top mostly for this purpose (and cooking pancakes just as often).
Ingredients:
  • Tortilla Land corn tortillas (or make your own using masa flour)
  • black beans (red beans or pinto beans would also be good, canned is fine – just rinse them)
  • fresh tomatoes, chopped
  • green onions
  • avocado (or guacamole – see recipe below)
  • Not-So Cheese Sauce (the recipe I follow uses potato starch to create a thicker version) or Forks Over Knives No Cheese Sauce
Other possible toppings: salsa, cilantro, pico de gallo, your favorite vegetables, etc
Directions:
  1. Cook tortillas according to package directions
  2. Warm the beans on the stove top – using a bit of water to prevent from burning
  3. Add your toppings

My Guacamole Recipe

Add all of the following ingredients to a food processor and give it a whirl!

  • 2 avocados
  • 1/2 lemon or lime, juiced
  • 1 green onion stalk (Low FODMAP and I like them because they are milder.)
  • 1/2 – 1 garlic clove
  • 1/2 of jalapeno (I usually remove most of the seeds for a milder version.)
  • 1/4 to 1/2 cup of “tightly packed” cilantro

Texas Caviar

This is a new one for me. I have never heard anyone call “salsa” by any other name. I have lived in Texas for 45 years! Texas Caviar – never heard of it.
So I did my best. The only think different about this salsa is that I didn’t chop/puree the tomatoes in my food processor. Actually, I feel that this version is more like a salad. 
Here are the ingredients I used. Feel free to use the proportions that you like best.
Ingredients:
  • Red Onion
  • Green Onions
  • Bell Peppers
  • Cherry Tomatoes
  • Fresh Corn (roasted on stove top, a nice addition)
  • Cilantro
  • Black Beans (cooked, leave out for a total raw meal)
  • Lime Juice
  • Apple Cider Vinegar (just a splash will do)
  • Jalapeno (or Cayenne Pepper)
  • Salt/Pepper to Taste
Directions:
  1. Chop fresh vegetables and toss together with remaining ingredients in a bowl.
  2. Allow to sit at room temperature about 30 minutes for flavors to combine.
  3. Eat with tortilla chips or use to top a fresh “Tex-Mex” salad.

Garden Pâté

My daughter asked me the definition of pâté so I decided to look it up:
1 – a meat or fish pie or patty
2 – a spread of finely chopped or pureed seasoned meat <chicken liver pâté>

Well in this case, the title of this dish might be a bit misleading…unless I tell you that this recipe comes from a raw food recipe book, so there is NO meat in it.  I guess one might say that nuts take the place of meat for raw Foodists.   I was looking for something a little different for lunch today.   It’s really amazing how creative you can get with salads.   Yes, you never have to eat the same salad twice.
Here is the recipe for Garden Pate which makes 4 servings.  I cut this recipe in half today and I ate both servings within a few hours of one another.  Recipe comes from Ani’s Raw Food Kitchen by Ani Phyo.
  • 1 cup almonds, dry
  • 1 TBS grated ginger
  • 2 cloves garlic
  • 1 tsp sea salt
  • 3 carrots
  • 2 stalks celery
  • 1/4 cup yellow onion
  • Juice of 1/2 lemon, about 1 TBS
  • 1/2 cup raisins
  • 1 – 2 TBS water to thin, if necessary
  1. Process almonds into a powder.  Empty into large bowl and set aside.
  2. Add all veggies and salt to food processor and pulse into small pieces.
  3. Add to almonds in bowl along with remaining ingredients and mix well.
  4. Scoop on a bed of greens or place into a lettuce leaf (or collard green leaf) to make a wrap.
I added 1/2 avocado.  This was so tasty that I didn’t add any additional dressing.
www.realfoodanddrinks.com

Mango Salsa

This salsa is the same recipe using the same ingredients for any salsa you might make. The only difference is the proportions.  Specifically because I wanted to call this “Mango Salsa” there is more mango in this salsa than tomatoes.  So, chop the following ingredients and add them in whatever proportions you like best.
  • Mango
  • Tomato
  • Avocado
  • Red onion
  • Green onion
  • Cilantro
  • Lime Juice
  • Lemon Juice (1/2 of amount of lime juice used)
  • Jalapeno
I served this on top of a bed of lettuce.  The other part of the meal was black beans and rice (for family members not on the SCD diet).
www.realfoodanddrinks.com

Raisin Almond Butter Breakfast Spread

This isn’t just any almond butter.  Yummy!  Yummy! RAW and preservative FREE!

Raisin Almond Breakfast Spread
I was wondering if I would get this article typed before I finished my slice of gluten free bread and this almond butter spread.  Nope!  It’s all gone, but I will finish this before getting another helping.
This recipe comes from the Whole Food Recipes book that came with my Vitamix.(If you order a Vitamix using my affiliate code “06-006562″ you will receive FREE standard shipping.)
Ingredients            Directions
2 TBS honey or agave nectar1 cup raw almonds

2-inch cube of fresh ginger (I used a crystallized ginger)
1 cup raisins
-or-
1/2 cup raisins, 4 dates and 4 dried apricots (figs, etc)
  1. Place all ingredients into the Vitamix container in the order listed and secure lid
  2. Select Variable 1.
  3. Turn machine on and quickly increase speed to Variable 10, then to High.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades.
Notes:  You might want to add a bit of oil to get the desired consistency you desire.  The Roasted Almond Butter recipe in the book does recommend this.  My spread was very thick, but perhaps if I would have used fresh ginger, it would have had a softer texture.  Also, be sure to remove any pits from your dried fruits such as figs and dates or you will have hard pit pieces that can harm your teeth.
Cleaning:  This was amazingly easy to clean.  I tried to create a video, but my camera did not do a good job.  I know this is the stickiest mess I would ever create in the Vitamix, so it was a good test.  I did have to clean it twice.  The cleaning instructions are to fill with 1/2 water add 1-2 drops of dish liquid and run for 1 minute.  I guess sticky messes such as these require 2 minutes.
More Ideas:  I can imagine adding cinnamon or cayenne pepper to the mix to give a different spice.  My taste buds are SCREAMING!
www.realfoodanddrinks.com