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Bowl of guacamoleMy guacamole has never turned out to be very interesting, until now. On a whim, I mixed avocado, lime juice and sriracha sauce, a spicy Thai paste of hot peppers, distilled vinegar, garlic, sugar and salt. (The sriracha known as “rooster sauce” in the U.S. is Vietnamese, made by a Vietnamese immigrant. But my Thai daughter-in-law uses it.) Ignore the “sugar” – you can’t eat enough sriracha to be harmed by the sugar unless you are Thai, Mexican or a person from some other heat-loving culture. (Joke. Not even if you are.)

Ingredients

  • Avocado(s)
  • Lime juice, maybe one teaspoon per avocado
  • Sriracha sauce. Start with a small dash and adjust

Directions

  • Peel and roughly smash the avocado
  • Mix in lime juice and sriracha.
  • Taste and adjust

You could add cumin, cilantro, tomato, onion or something else. I didn’t have them. And the recipe stands on its own. My approach to guacamole is K.I.S.S.

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Let me begin by saying that this does not taste like guacamole. You won’t taste the avocado at all. It will taste delicious though.

Ingredients
Avocado – two genuinely large ones, not the tiny ones they call “large” in stores.
Unsweetened Cocoa Powder – 1/4 cup
Vanilla Extract – 2 tablespoons
Coconut Cream – 1/4 cup (The stuff at the top of the can.)
Sweetener – to taste
Whipped Cream (optional) – Leave this off for strict Primal/Paleo.
Chocolate – Shavings, nibs, etc. for topping. (optional)
Berries (optional – a few to top or more to layer)
Sprig of mint (optional)

Directions
Mix avocado, cocoa, coconut cream and vanilla in blender, food processor or bowl.
Add sweetener of your choice to taste.
Put in parfait or wine glass, layering with berries if you like.
Top with whipped cream, chocolate nibs or shavings, berries and mint. (optional)

Image © Vanillla | Dreamstime.com

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