Creamy Guacamole

Besides being delicious, avocados are very high in potassium, Vitamin A and fiber. One avocado contains 1230 IU of Vitamin A and 1204 mg of potassium, as well as 4 grams of protein and 10 grams of dietary fiber. They are packed full of other vitamins and minerals, such as Vitamin C, B1, B2, Niacin, Folate, Pantothenic Acid, B6, Phosphorus, Magnesium, Calcium, Sodium and Iron.

I find this guacamole the perfect way to incorporate hempseed (or flaxseed) oil into my diet. Both types of oil contain high amounts of the essential Omega-3 oils, and since it’s important that you don’t heat the oils, this recipe is perfect. I noticed a marked improvement in my skin and hair health when I started taking hempseed oil. In addition to skin conditions, omega-3 helps with heart disease, depression and fatigue. Flaxseed or hempseed oil is highly recommended for women 35 and older because they are very rich in phytoestrogens.

Ingredients:
1-2 ripe avocados
1 lime, juiced
1/2 lemon, juiced (to taste)
1 T flaxseed oil (can substitute hempseed oil or cold-pressed, virgin olive oil)
1 clove garlic, very finely chopped or crushed
1/4 cup kefir or natural acidophilus yogurt (optional, leave out for raw food & vegan versions)
1/2 teas ground cumin
dash of sea salt or Himalayan pink salt to taste

Instructions:
Cut avocados in half and scoop the fruit out into a bowl. Remove any bits that are brown or black. Using a fork mash the avocado against the sides of the bowl to break up any big pieces.

Add the lime juice, lemon juice, oil, salt and cumin. Mash with a fork some more until the avocado is creamy.

Add yogurt and garlic and mix in thoroughly.

Serve with wheat-free corn chips or carrot and celery sticks if you’re on a low-carb or raw food diet.

Cooks Tip:
You can store the leftovers in the fridge overnight, the lemon/lime juice ensure that the guacamole will keep it’s color, and the garlic will keep it from going off. The flavor is even better the next day.

About Flaxseed Oil:
Flaxseed oil is one of the superfoods that I consider essential in a healthy diet. But it’s important that you use really high quality flaxseed oil, even though it may cost a bit more than the low quality products, this is one case where buying cheaper is definitely false economy. So when you are shopping for flaxseed oil, sometimes just called flax oil, look for brands that are organic, cold-pressed and stored in the refrigerator rather than on a shop shelf. You should always keep your flax oil in the fridge as well.

If you can’t find high-quality flaxseed oil locally, or you prefer to shop online (saves your fuel and time) here is my recommendation for a good-quality flaxseed oil: Nature’s Bounty Organic Flax Seed Oil, Cold Pressed , 8-Ounce Bottles (Pack of 2)

Related posts:

1. Marinated Chickpea Salad One of the most popular legumes in the world, chickpeas (also known as garbanzo beans) were one of the first crops to be cultivated. They are one of the tastiest...
2. Garden Vegetable Soup Since I haven’t gotten around to making any raw soups yet, I thought I’d go in search of a video recipe, and I found a good one. Garden Vegetable Soup,...

Banana Berry Smoothie

This great tasting smoothie is packed full of nutrition. It’s especially high in fiber, vitamin C, potassium and antioxidants. The kefir or yogurt contributes acidophilus, to keep your intestinal flora healthy. Using kombucha, instead of dairy makes this a dairy-free, vegan drink.

Ingredients:
1 banana, chopped
1 granny smith apple, peeled, cored, diced
1 kiwifruit
1-2 handfuls frozen blueberries or mixed berries
3/4 cup apple or pineapple juice
1/2 cup organic yogurt, kefir, or kombucha

Instructions:
Cut the kiwifruit in half, and using a spoon scoop out the flesh.

Add all ingredients to a blender or smoothie maker. Blend well.

Notes:
Use kombucha for vegan or raw versions of this smoothie.

Serves 2

Related posts:

1. Green Smoothie of the Day Today’s green smoothie (breakfast of Champions!) came out really creamy. I’m not sure why, but I’m sure enjoying it. I’ve got 2 superfoods packed in this one, goji berries and...
2. Peach & Strawberry Smoothie The delicate hint of rose complements the taste of the strawberries perfectly and really brings out the fruity flavors of this drink. I can’t eat much first thing in the...
3. Banana Blueberry Ice Dream I was craving something sweet at night, but I wanted to stay on my raw food diet because I feel so much better on it. Fortunately I’d put some bananas...

Quinoa Salad

If you like couscous salads but are looking for something even healthier, and wheat-free this salad fits the bill. It’s light on the digestive system, but filling. The quinoa provides lots of extra protein and fiber. Like couscous quinoa cooks very quickly, so it’s an easy dish to prepare anytime.

Ingredients:
2-3 cups cooked quinoa, cooled
1 handful of mixed salad greens, roughly chopped or torn
1 handful of fresh mint, finely chopped
1 handful of fresh parsley, finely chopped
4 large leaves spinach, roughly chopped or torn
3-4 broad beans, shelled
1/4 red or yellow capsicum, finely sliced
1 carrot, grated
handful of almonds, roughly chopped
1/2 teas ground cumin
salt and pepper to taste

Dressing:
1/4 cup cold pressed extra virgin olive oil
1 lemon, juiced
1 teas wheat-free tamari (can substitute shoyu soy sauce if you don’t mind wheat)

Garnish:
sunflower and pumpkin seeds to garnish

Instructions:
If you cook a bit extra quinoa than you need, you can use the leftovers the next day in this salad. Otherwise, see my article on How to cook quinoa. Make sure it’s cooled before you mix it in with the other ingredients.

Toss all salad ingredients in a large bowl until mixed thoroughly.

Pour the dressing over and toss briefly to evenly distribute it.

Garnish and serve.

Serves 2.

Cook’s Tips:
This recipe uses very loose measurements because for recipes like this I encourage you to change and adapt them to your taste and the ingredients you have on hand.

Related posts:

1. How To Cook Quinoa Quinoa (pronounced KEEN-wah) is gaining popularity as a healthy, high-protein, gluten-free alternative grain. It’s light, delicious and extremely versatile. Quick and easy to cook as well. Here are the basic...
2. Slow Cooker Lentil & Quinoa Stew This hearty lentil stew is an easy to cook, high protein meal that suits those on low carb diets – such as the South Beach diet and low GI diets....
3. Marinated Chickpea Salad One of the most popular legumes in the world, chickpeas (also known as garbanzo beans) were one of the first crops to be cultivated. They are one of the tastiest...