Friday, June 10, 2011

Odds-n-Ends, Avocado Season

I love avocados. Packed with nutrition and healthy fat, these beautiful fruits afford a lovely, creamy "mouthfeel" which never fails to satisfy. I eat avocados in many ways. Here are some of my recent indulgences. Above, I topped warm, leftover rice pasta with raw kale, avocado and a sprinkle of mozzerella daiya. The warmth of the pasta wilted the kale ever so slightly and made the avocado all slippery. Topped with a sprinkle of kosher salt, this was delicious.

Here's one of my favorite smoothies -- I know, how many green smoothies do we have to see on vegan blogs? But seriously, this one is soooo good, and imparts a healthful, peaceful energy. You've got to try it! Here are the contents:

An avocado, a peeled cucumber, a frozen banana, a large handful of kale, about an inch of peeled ginger, and my secret ingredient:

Coconut water! There are so many beneficial enzymes and electrolytes in this, you will have an energy charge for hours. The smoothie is delicious to me with only these ingredients, but if you want it sweeter, just add a drizzle of agave nectar.

Here's a recent breakfast -- Eziekiel toast topped with tofutti cream cheese, avocado and a sprinkle of kosher salt. Look at how the salt has begun to draw beads of moisture from the luscious avocado. Mmmmm.

Here are recent tacos I made for my husband and myself. They really began as a vehicle for him to use up a rotisserie chicken. Here, on my vegan version, is leftover wild rice with lentils, garlicky black eyed peas (I used earth balance and about 5 cloves of garlic, chopped), an amazing avocado-lime coleslaw (half a cabbage, half a lime, a tablespoon of vegenaisse and half an avocado), and a delicious onion confit (half a red onion, three spring onions, sauteed in olive oil). This was a remarkable flavor combination. I ate two tacos and am still loving the rice and slaw leftovers. The black eyed peas went away very quickly, since I love garlic so much.

In my mind, when I am writing an "odds-n-ends" post, I take licence to veer wildly off topic. So here is my wild veering: this little baby bunny first came to my attention when my daughter noticed him about a month ago.

"Mom -- you've got to see this little guy -- he's microscopic!"

Well, while my daughter's assesment was a bit of an exaggeration, as he was actually visible to the human eye, I got the spirit of her enthusiasm. At the time, the bunny was only about three inches long, but perfectly proportionately formed except for his large innocent eyes, of course. The precious little thing only eats the weeds in the creeping juniper which must be his home. Now he has grown to about 7 inches long and he still chooses his food wisely.

The photo stinks since I had to be quick and zoom in before he noticed me. When I've tried to snap him before, the shy little thing has scurried away. So there you have it -- avocados and a baby bunny!  What could be better than that?


  1. I love how beautifully you write about food Cheryl. Those avocados in the pictures jump off of the page - and make me very hungry! I love your smoothie recipe - I have to try that sometime soon!

  2. I have tried drinking coconut water and couldn't handle it, but I never thought about adding it to smoothies. You always give me great ideas!

  3. i can never get enough avocado. kale and avocado sounds like a great combination!

  4. I just started using coconut water for my smoothies too. Is this your favorite brand? My kids love to just drink coconut water plain, but I haven't taken the time yet to compare the different ones.

  5. This is the only brand I've tried, Linda. We don't have a wide variety of health foods down here in the deep south, and I always get as much as I can at Walmart before I venture out to specialty stores, for budgetary reasons. Walmart carries this for $2.49, and it is enough for 2 servings. I like the pineapple coconut flavor best if I am drinking it straight, but I like the mango too.