By now you know how much I proclaim the magic of green foods in keeping you vibrant, energetic and strong. You’ve probably heard me say that we should eat like the chimps.
My friend Alicia Ojeda of EZrawfoods101.com sent me the following very green recipe that I thought I’d share. Alicia doesn’t mind. She wants to share the message of green too.
Alicia is a gifted chef and instructor. She was trained in living foods cuisine at Living Light Culinary Institute
I’m not sure chimps eat avocados, but they do eat their greens.
Great for getting extra greens in your guac!
* 2 ripe avocados,
* 2 green onions sliced thin
* 1 clove garlic, minced or pressed thru garlic press
* 1/2 small jalapeno chili, minced or 1/8 tsp cayenne
* 1 tsp kelp powder or dulse flakes
* 1 cup kale, spinach or broccoli, or peas pulsed in food processor or chopped fine with ¼ tsp salt
* ¼ bunch cilantro rough chopped
* 1/2 tsp Sunfire Salt
* 1/2 tsp ground cumin
* 1 tbsp lime or lemon juice
Place avocado flesh in a bowl and smash slightly with a fork or potato masher, stir in remaining ingredients. Mix well. Adjust seasoning to taste (I like mine spicier!). Serve with chips, your favorite salsa, on a bed of greens, or to accompany your favorite Mexican meal.
If you like this recipe, you may be interested in Alicia’s Mediteranean Feast Class, happening this Sunday at 10AM Central time in Austin, Texas
Learn how to prepare these delicious delectables: Creamy Hummus & Tabouli, Falafel with Tahina Sauce, Greek Salad, Carrots with Moroccan Spices, Dolmas with Middle Eastern Marinara, and Shaved Apple Torte. Also learn valuable culinary tips & techniques to save you time in the kitchen.
Bio for Alicia:
Chef Alicia Ojeda is a classically trained professional chef who is passionate about gourmet vegan raw & living food cuisine. Her resume includes working for Bon Appetite Management Co., Chef Manager at Sony Music, Executive Chef at DreamWorks Studio, Banquet Chef at The Getty Center, Executive Chef for Living Light Culinary Arts Institute, R&D/Production Coordinator for Roxanne’s Fine Cuisine, and she’s recently been added to the staff of Beets Cafe (opening in Austin, Texas Summer 2009).
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