Tag Archives: avocado

Summertime Guacamole

Angela Liddon's Strawberry-Mango Guacamole

Angela Liddon definitely knows how to tempt your taste buds. I bought her cookbook, The oh she glows Cookbook: Vegan Recipes to Glow from the Inside Outshortly after its release in early March of this year. One of my best cookbook purchases to date.

If you don’t own this book, I highly recommend getting your hands on a copy. With every page turn, you’ll find yourself blurting, “ooh – I gotta make that!”. Like the inside cover states, Whether you are a vegan, “vegan-curious”, or you simply want to eat delicious food that just happens to be healthy, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!

Over 90 recipes in Angela’s book are gluten-free while many are free of common food allergens, like soy, nuts, sugar and grains.  I could make a serious long list of our family favourites, but here are a few dishes that we just can’t get enough of this summer: chakra caesar salad with nutty herb croutons (these croutons are to-die-for!), perfected chickpea salad sandwich (ideal for picnics and long days on the water), sweet potato and black bean enchiladas with avocado-cilantro cream sauce, and our favourite veggie burger.

Another family favourite is Angela’s glowing strawberry-mango guacamole. 🙂

For Canada Day this year, the girls and I spent a wonderful afternoon with family and friends at my sister and brother-in-law’s house. With strawberries at their peak (and Angela Liddon being Canadian and all), I decided to take this guacamole to share poolside. The temperature outside was a balmy 32 degrees C and we were in need of light, fruity and refreshing fare. You know…something to go nicely with my sister’s Canada Day Sangria.

This guacamole was definitely a crowd-pleaser.

For your next social gathering I suggest that you get yourself some sweet strawberries, a succulent mango, fresh cilantro, a lime and a couple of ripe avocados and make this appetizer. Your friends will love you forever. (And you’ll love yourself even more if you reserve a half a cup for sole snacking later in the day…just a thought).

You may also want to consider treating yourself and your family to this cookbook. Angela’s beautiful and mouth-watering photographs will have you licking your lips and begging for more wholesome, plant-based foods.  mmmm – so many dishes and so little time.  You just gotta laugh when asked, “you’re a gluten-free, vegan? what do you eat?“.

 

Chloe’s Avocado Pesto Pasta

Today I started my second course of Plant-Based Nutrition, “Diseases of Affluence”, at eCornell.  I just can’t get enough of Dr. Campbell’s lectures and the course readings.  Despite our beautiful, crisp day,  I was at my desk and on my computer for a good part of it.

By the time I emerged from the office, it was apparent that I really needed to make something for dinner that was not going to take a lot of prep.  My two girls had homework assignments and sports activities planned for the evening, so I had to think of something quick.  Staring at me from my fruit bowl, were to 2 gorgeous looking avocados.

It was time to make Chloe’s Avocado Pesto Pasta!  This recipe has been bookmarked since Christmas morning when I unwrapped “Chloe’s Kitchen” by Chloe Coscarelli.

pestonoodles

So rich and creamy, this dish is absolutely delicious!  My kids loved it so much that when I announced I had a little pesto left over, they were quick to suggest it as a spread for tomorrow’s sandwich. ..That’s if Dad doesn’t decide on a midnight snack!  😉

Here is the recipe – http://chefchloe.com/entrees/avocado-pesto-pasta.html .   I made two substitutions.  I did not have pine nuts, but I did have some raw sunflower seeds.  So, I threw them in the food processor with the other ingredients.  I also changed up the noodles and served this pesto with gluten-free, brown rice penne pasta.  My pasta dish was then garnished with some of my sun-dried tomatoes I had made earlier in the Fall.

No need to shy away from avocados.  Yes, they are high in fat, but the fat is a healthy kind – the kind your body needs.  According to Joel Fuhrman, M.D., in his book “Eat to Live”, “If the fats you consume are healthy fats found in raw seeds, nuts, and avocados, and if your diet is rich in unrefined foods, you needn’t worry so much about the fat – unless you are overweight”.