Aloe Up

For those times when you are not wanting the caffeine of a Aloe Dew (or there isn't any in the fridge or even worse, you're out!) this make a good runner up....Aloe Up!

Aloe Up
1 part 7 Up "retro" (sugar, NOT HFCS)*#
1 part aloe vera
pinch of salt or liquid minerals
fresh squeezed lemon juice (optional, but very tasty)
Cream of tartar (optional, if not using lemon)

*disregard the packaging, I am of the personal opinion that everything 70's is better off staying buried.

# or Sierra mist or other similar type....I think 7 up tastes slightly "less fake" than Sierra Mist, but it's a pretty minor difference.

Avocado - How do I love thee? Let me count the ways......

Avocado Salad with Beets and freshly squeezed Lemon

An avocado, like a potato, has a small amount (about 4%) of high quality protein, like an egg.  It's very high in potassium and mono-unsaturated fat, similar to olive oil.  It does contain some polyunsaturated fat, so it's good to add some coconut oil for balance.  It does contain some sugars, mostly in the form of fiber.


http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1843/2

Avocados can be frozen for later use if they are mixed well with lemon juice before freezing.  ("They" say the texture doesn't hold up well if left whole. ) I have done this quite successfully using the juice of one lemon for every two avocados.  I added additional juice to the top of the jar to prevent browning, just in case.  I don't know if it needed the extra or not, but it worked.

How do I know when an avocado it ready to eat?  The skin color changes from bright green to dark green/black as the fruit softens. No squeezing (which causes bruising) necessary. ;)


People with latex and other allergies should be cautious about eating avocados.  Forced ripening and injury causes the fruit (bananas and chestnuts too ) to make increased levels of chitinases, an enzyme that can cause issues in latex sensative people.  Organic fruit not subject to gas ripening may have lower levels.  Cooking may inactivate the enzymes.



Avocado Sandwich
Slice or two of bread*
Slather mayo, preferably homemade, onto bread
Layer avocado slices onto bread
Drizzle with coconut oil (unless it's in the mayo already)
Salt/Pepper to taste

Optional Extras
Homegrown, crispy bacon with gelatin
Leftover chicken pieces with gelatin
A slice of white cheese


Avocado Halves
Take an avocado, slice in half.
Take the half and cut with a butter knife vertically and horizontally, making a checker board pattern
Sprinkle generously with salt
Drizzle with lemon juice and coconut oil.
Squeeze gently at the bottom and eat as the pieces pop out.

Pit will usually pop out on it's own when the half is gently squeezed from the bottom.


Avocado Salad
Take an avocado, cut in half and twist to open
Make a criss cross pattern in the fruit and squeeze gently to remove from skin into a bowl or plate
Drizzle generously with coconut oil
Drizzle with fresh squeezed lemon or lime juice
Salt to taste

Optional Extras
Peach slices
Fresh cut orange sections or mandarins
Cheese curds or bite sized cubes
Feta crumbles
Beets - pickled, fresh roasted or canned
(Hint: commercially canned whole beets retain slightly more flavor than the sliced version,  nothing like making your own though.)


Avocado Dressing
Avocado
Coconut Oil
ACV or Citrus juice (lemon, lime and/or orange)
Salt
Herbs/Spices

Mush with a fork leaving a few chunks or blend together for a whipped, thicker dressing. Serve over fruit or root vegetables....like an out of the ordinary potato salad.


Guacamole (Of course!)
Avocado
Coconut Oil
Lemon or Lime juice (ACV in a pinch, but the flavor isn't the same)
Salt

Optional Extras
Tomatoes
Chilis or a touch of cayenne powder
Onions
Cilantro
Sugar/COT (I add this if using canned tomatoes or commercial salsa)

Add ingredient to a bowl sized at least twice as big as the avocado in order.  You can keep it chunky or mush with a fork after adding the oil, salt and juice.  Add other ingredients as desired. Fold gently and serve with homemade tortilla chips or on top of quesadillas or......

One restaurant I went to actually served the guacamole WITH the pit...said it kept it from browning as fast....don't know if that's true or not....it didn't last long enough to find out.



* There was a time when Alvarado St. Bakery was a small bakery that made wonderful, sprouted whole grain breads that were flourless, naturally sweet and weird ingredient-free.  The bread was local and lovely and FRESH and made spectacular avocado sandwiches. Those days are gone......


Friday Potluck
Seasonal Saturday
Simple Lives Thursday
Calling all Salads

Nectarine Spritzer

I picked up some wonderfully smelly (in a good way) nectarines recently.  I was blog hopping and came across this recipe for fruity spritzer:  http://glutenfreehomemaker.com/2011/07/fruity-spritzer  It sounded wonderful, but no peach nectar here.

So I cut up a nectarine and plopped in in the food processor, added some cane sugar and cream of tartar and some sea salt.  I turned it on and added orange juice to my desired thickness and added a glug of aloe vera, just because.  I split a can of club soda between the glasses and poured the blend on top at the side of the glass.  This makes the two liquid turn over each other and blending better than if poured in the middle.  I couldn't find any strawberries in the upstairs freezer, so I grabbed a baggie of homegrown wild gooseberries for "ice cubes".  Yum!  They only thing I would change is maybe add a squeeze of lemon for a little more tart.

Nectarine Spritzer
Nectarine
Orange Juice (not from concentrate)
Cane sugar/C of T  
Sea Salt
Club soda or Seltzer water
Frozen fruit for chilling
Fresh Squeezed Lemon or Lime (optional)

Quesadilla with Peach Salsa and Sour Cream

I have been disappointed in the past with commercial peach salsas. I believe if it's in the title, it should be one of the FIRST ingredients, not one of the last.

Peach Salsa
Fresh sliced or diced peaches
Diced tomatoes
Diced green chillies (Optional-I like a little kick)
Lime or lemon juice
Cilantro (optional)
Salt


To make quesadillas:

Heat coconut oil to medium low heat
Add corn tortilla when hot (use white corn or OG to minimize GMO)
Add sliced or hand grated white cheese-I've used Mozzarella, Jack, Farmers and Fontina with success-Havarti and Swiss aren't good for this purpose IMO.

When cheese is melted and the tortilla is crisp, remove from heat and add salsa and a dollop of REAL sour cream if available.

Ingredient Spotlight: Tomatoes

Fight Back Friday