NOTHING can compare to the creaminess the fruit gives to gucamole, raw desserts and smoothies.
I didn’t always appreciate this wonderful gift the earth bestows upon us. Before I became a vegetarian there were many vegetables that scared me. Avocados, Beets, Onions…the list can go on and on. The only appreciation I had when it came to avocado was Guacamole! But even then, it had to be my mother’s version or none at all. Very picky I was…am
I began my natural journey working at a Health Food Store in Altadena, Ca. From the moment you enter this store it is like being sent into the Natural Loving Energy of the 60′s and 70′s. Large jars filled with herbs and spices of all kinds, a small market with GREAT prices and various grocery and supplement items as well. It was the best place to begin my natural journey. In addition to produce and grocery there was fresh vegan food. Everyday there is a different soup, a tofu and green stir fry and avocado vegetable sandwiches.
And so, on a sunny day after a long hike up Mt. Wilson Trail my love affair with the avocado began. I decided the best thing to carry with me on my hike that day was one of the sandwiches I would prepare for the store daily.
I prepared and shredded carrots, red cabbage, and zucchini. I sliced tomates and cucumbers for all of the salads and sandwiches as well. I also made 1 extra that day in the same style I made for evryone else.
It has been more than a decade since that wondorous day. The sandwich was avocado, tomato, shredded zucchini, red cabbage, carrots, alfalfa sprouts and bread. I can remember biting into the Sprouted Grain Ezekial bread and tasting the avocado for the firt time. It was untainted with any form of seasoning and a lucious creamy vegetable became part of my repetoire from this point forward. DAILY!
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
Last night I was pretty tired. I didn’t know what to make and I just wanted something quick, simple and satisfying!!! I thought about it for a moment. I needed an energy pick me up. I walked over to the Chili department n the produce section and here we go…
1 cup Cilantro
1 Serrano Chili
1 Yellow Chili
1 Clove Garlic
1/2 Peeled Cucumber
1 Large Avocado
Preparation: With the “S” blade attachement process until chunky. Add this mixture to 1 avocado, cubed.
After I tasted the avocado mixed with the salsa, I made the salads with some radishes and used the . The avocado mixture with the cucumbers, etc. was so good that I forgot to take a picture and ended up putting it on the salads and I was ready to eat.
This was a filling salad with the perfect amount of cucumber and radish. The zing from the chilis left me alert and happy.
Thank you for visiting!
This book was just released this month – March 2010, Moby* will make his debut as an author with Gristle: Why You Should Think Twice About Meat, a collection of essays from people in the food industry, was published! I am going to purchase this book and do a review at a later date.
The veg888 blog is going to begin more BOOK giveaways in addition to other giveaways. Knowledge is the key!!!