Guacamole

An apple a day keeps the doctor away, I wonder why apple got picked for this proverb. Why not Avocado a day keeps the doctor away, yes avocado technically a fruit but used as a vegetable has tons of nutrients like Vitamin E, K , B, C and mono unsaturated fats. With so many health benefits it is good to include at least one avocado a day either in salads, smoothies or simply make this guacamole. Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt.  You can use guacamole as a dip, salad or condiment. Guacamole with some whole grain chips and salsa serves as a good snack or starter. Or if you are looking for a grain free option, you can serve with some almond flour cheese triangles which I will post soon. So make sure to check back.

Preparation Time – 10 Minutes

Cooking Time – Nil

Serves – 4 to 6

Ingredients

Avocado – 3

Roma tomatoes – 2

Onion – 1/2

Green Chili – 2 or more to taste( you can substitute this for jalapeno)

Lime – 1 (Juiced)

Sea salt – 1/2 Tsp or to taste

Cilantro – handful(leaves alone no stalks)

Method

1) Peel, deseed and scoop out the avocado pulp in a bowl and to this add half of the salt and lemon juice.

2) In a food processor place the tomatoes, onion, green chili, rest of the salt and cilantro and pulse for a second and transfer the mixture to the avocado pulp and using a masher mash nicely and combine it well and serve immediately.

Note – You can add a clove of garlic along with the tomato, onion and serve guacamole with corn chips, multi grain chips or almond flour triangles which I will post soon.

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Home made Roasted Almond Butter

Summer vacation, kids at home, lot of cooking, snacking, running around, no time for yourself. I am sure I am not alone and this is what all the Moms experience. With kids at home, I am really kind of stocking up on lot of different healthy snacks. This is one such combo and comes very handy. Not alone they are healthy and natural but also tastes awesome together. Fruits because of the water content keeps you full and fat and protein content in almond butter curbs the craving and serves as quick and healthy snack. If you are some one you buys the pricey Almond butter in the store, then you should definitely read this recipe. Such a simple and easy one and home made almond butter just costs a fraction of what you buy in the store. If you happen to try this recipe do let me know how you liked it. If you happen to have suggestions for healthy and easy snack ideas please do share it with me and I will be happy to try that out.

Preparation Time – None

Cooking Time – 15-20 Minutes

Serves – Makes 1 cup by volume

Ingredients

Almonds – 2 Cups oven roasted or you can go for raw ones too

Coconut oil – 2 Tbsp

Salt pinch optional





Method

1) Bake the almonds for 15-20 minutes stirring in between till they are slightly brown.

2) Set it aside to cool.

3) Once the almonds are cold enough to handle, transfer them to a food processor and grind till you get a nice powder. Now add the coconut oil and process once again to get a smooth paste.

4) Transfer to clean, dry container and enjoy.

5) This stays good at room temperature for at least 7 days, mine was all done by that time.

Note – You can add sweetener and flavoring of your choice like honey, maple syrup, stevia and unsweetened cocoa, vanilla extract etc.

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Purple Cabbage & Peanut Chutney/Dip

I love purple cabbage not only because of its vibrant color but also because its so healthy. A low carbohydrate/starch vegetable and suits all dietary needs. This is one of the regular vegetable I buy from the farmers market and I always have it in stock. I add this to salads, soups, pasta, curries and what not. I had little bit of this chopped cabbage left and was looking for ways to make use of it before I buy another fresh one.  So when I had to make some side dish for our Sunday Morning Breakfast, I  decided to use up this cabbage. The result was an easy, delicious and healthy chutney.  This chutney made with purple cabbage, spices and peanuts taste great with Indian dishes and also tastes good with some fresh cut celery, cucumber. So do give this a try and let me know, how you liked it.

Preparation Time – 10 Minutes

Cooking Time – 10 Minutes

Serves – 4

Ingredients

Chopped purple cabbage – 2 Cups(loosely packed)

Pearl Onions – 1/3 Cup

Peanuts – 1/3 Cup

Green Chilies – 4 to 5 or to taste

Tamarind – 1 inch piece

Salt – 1 Tsp or to taste

Coconut Oil – 1 Tbsp

Mustard Seeds – 1 Tsp

Split Urad Dal – 1 Tbsp

Asafoetida – small pieces

Method

1) Heat a pan and once hot add the coconut oil. Once the oil is warm add the peanuts and saute till they are slightly brown and remove them from the heat. Now in the same oil, add the mustard seeds and asafoetida piece. . After the mustard seeds stop spluttering add the urad dal and the tarmarind piece.

2) After the urad dal slightly browns , remove the tamarind piece along with some urad dal and mustard seeds. Add the green chilies(chopped) and pearl onions and saute till the onion turns translucent.

3) Now add the chopped cabbage and saute for 5-7 minutes on high heat and switch off. Let this cool for some time.

4) Now transfer the contents to a food processor, add the tamarind piece,salt, roasted peanuts and little bit of water and blend till a smooth paste. Add the reserved mustard seeds and urad dal back to this stir and serve along with Idli or Dosai or use it as a dip with some fresh cut veggies.

Events

Sending this to Sangee’s Show me your Hits.

Sending this to Priya’s Now Serving The Big Chutney Chow Down.

Sending this to Ria’s Spotlight Winter Vegetables.

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Black Bean & Bell Pepper Salsa

Past few days were very hectic, fall recess for kids, work, Navarathri festival and inviting guests and getting the house, food everything ready for some fifty something people. I didn't even open the dashboard of my space for past few days and to break the Ice thought will post something today.

I love bell pepper for their color and the nutritive value they give. So every time, I go to the farmers market to pick up my vegetables I really get mesmerized and buy couple of them and add them to every thing possible.

This salsa is so easy to put together, throw in couple of healthy ingredients give a toss and serve with some organic whole grain corn chips or some almond flour tortilla chips which I will post soon. Don't forget to top with some tomato salsa to add some more spice to this dish.



Preparation Time - 10 Minutes

Cooking Time - 20 Minutes(If you are cooking the black bean by yourself)

Serves - 4

Ingredients



Soaked & Cooked black bean - 2 Cups(salted)

Tomato - 1 big or 2 small(Chopped into small pieces)

Thawed frozen baby corn - 1 Cup

Chopped bell pepper - 1 1/2 Cups(Green, Red, Orange & Yellow chopped into small pieces)

White or Yellow Onion - 1 Small (Chopped into small pieces)

Chopped Cilantro - 1/3 Cup

Lime juice - 2 Tbsp or to taste

Red wine vinegar - 1 Tbsp

Salt - 1 Tsp or taste

Freshly ground black pepper - 1 to 2 Tsp as per taste

Extra Virgin olive oil - 1 Tbsp

Chopped Jalapeno - Remove seeds & cut into small pieces(optional)



Method



1) In a large bowl add all the ingredients and toss together and serve with some tortilla chips

 

Events

1) Sending this to Kid's Delight Party event hosted by Srivalli.

2) Also sending this to MLLA-40 edition hosted by Veggie Platter an event started by Susan.



3) This mexican appetizer goes to Sizzling Tastebuds: A-100 day Global Food Festival an event hosted by Kalyani.

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Tomato & Bell Pepper Salsa

I love bell pepper not alone for their beautiful color and look. But also the nutrition associated with them. So every week when I go to the farmers market I can't resist myself from buying these beauties. I add them in every thing literally. Soup, stir fry, salads, to rice and quinoa dishes. The options are endless. I still had few left and when I had to prepare something to go along with Almond flour mock chips along with guacamole, I quickly whipped this up. They are low in carb and super delicious. Perfect with some crunchy snacks. Very easy to make and involves no cooking, do try them out and let me know how you like it.



Preparation Time - 10 Minutes

Cooking Time - Nil

Serves - 4 to 6





Ingredients



Tomato - 2

Green, Red, Yellow and Orange Bell pepper - 1/4 of each ( Cut into cubes and keep)

Chopped onions - 1/4 Cup

Chopped Cilantro - 1/4 Cup

Salt - 1/2 Tsp or to taste

Fresh Parsley - 1/2 Tsp (optional)

Lime juice - 1 tsp or to taste (you can also add vinegar)

Jalapeno - 1

Olive Oil - 1 Tbsp



Method



1) Place the bell pepper, onions, cilantro, jalapeno in a food processor and run it for a few seconds so that the ingredients look coarsely chopped.



2)  Cut the tomatoes into halves and remove the seeds and cut them into 4 pieces each half.



3) Now add the tomato pieces, olive oil, parsley, salt and pulse briefly for few seconds to get a chunky texture. Do not run the processor more than few seconds, other wise you will only get a puree and not salsa.



4) Add some freshly ground pepper and lime juice or vinegar and mix thoroughly and refrigerate for few hours and serve.

Event Participation



1) This goes to Smita's AWED - Mexican an event started by DK.

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