Papaya, Avocado and Jerusalem Artichoke salad
The creaminess of papaya and avocado and crispness of Jerusalem artichokes are pleasantly set off by the sweetish coriander-lime vinaigrette. You may prefer mango instead of papaya, or celeriac instead of Jerusalem artichokes. Also called sun chokes, the peeled Jerusalem artichokes may be blanched before use or left raw, depending on your preference. This light salad goes well on any menu from lunch to late supper. ...
Avocado Mousse
Ingredients • Avocado – 2 large • Cold heavy cream – 1cup • Condensed milk – 1/3 cup • Confectionery sugar – 3-4 tsp • Lemon Juice – 1 whole • Any fruit for decoration Preparation 1. Whip cold cream with sugar till it stands in medium stiff peaks and put it back in the refrigerator. 2. Cut avocado into half, and scoop out the fleshy part from it. 3. Put it in a food...
Tallahassee veggie wrap/Sandwich
Ingredients •1 8” tortilla wrap •2 tbsp hummus (please see Dip/Sauce for the recipe) •¼ cup mix greens (or any salad mix) •2 tbsp alfalfa sprouts •¼ avocado, thinly sliced Preparation 1.Warm the tortilla wrap in the pan over medium heat for 3 ‐ 4 minutes. Spread hummus onto the wrap first then add sprouts, spinach, mixed greens, and avocado slices. Roll the tortilla and cut it into...
Burritos
Ingredients Plain flour 6-inch tortillas…………………………………… 8 (if unavailable, substitute with chapattis) Sour cream……………………………………………………… 1 C Lettuce, shredded...
Sprouted Mung Bean Salad with Water Chestnuts And Toasted Almonds
You can use any sprouted bean mixture for this salad, but avoid the supermarket, water-logged giant sprouts intended for oriental, stir-fry dishes. These beans should be barely sprouted ( ¼ – ½ inch/6 mm-1.5 cm) at most. Assemble this salad just before serving, as the sprouts soften and become watery once exposed to heat or combined with other ingredients. Preparation time (after assembling ingredients): 10 minutes Ingredients •...