March 2008

Spring is coming just around the corner, and so is the best time to buy avocados! (I think?) I LOVE these delicious, healthy-fat-full vegetables, and they make a delicious and filling addition to any salad, salsa, meat dish… you name it! One of the best ways to eat it, however, is in a creamy, rich soup!

Avocado Soup

Chilled soups are wonderful in the spring and summertime, and they tend to be incredibly easy to prepare. This creamy avocado soup is no exception.

Yield     4 servings
Time     15 minutes
* knife
* blender (able to crush ice)
* spoon
* large frying pan
* paper towels
* 4 bowls
* ladle


* 3 limes
* 3 c water with ice
* 3 avocados, halved and pitted
* 1 glove garlic, minced
* 1⁄2 small jalapeño pepper with seeds, chopped (optional but a good addition)
* 1 t coarse salt
* 21⁄2 T olive oil
* 1 large corn tortilla, cut into strips (optional)
* fresh cilantro or parsley, chopped (garnish)


1. Cut half of one lime into wedges and set aside. Squeeze the other 21⁄2 limes into blender and add ice water, avocado (use a spoon to scoop out the flesh), garlic, jalapeño, and salt. Blend until smooth and place in refrigerator while you prepare tortilla. (if desired)

2. Heat oil in pan over medium heat. Fry tortilla strips about 2 minutes, until crunchy. Place on paper towels to drain and sprinkle with salt.

3. Ladle soup into bowls, followed by tortilla strips and cilantro. Serve immediately, with lime wedges on the side for looks!


I made these DELICIOUS “Carrot Fries” two nights ago – and ate them up so very fast! 🙂

It’s an extremely simple recipe and quite good. You can add cumin or pepper or mint – whatever flavorful addition you so desire. The great thing is, they still taste good with ketchup!

Carrot Fries


one large bunch of raw carrots (the bigger the better, although you could conceivably make this with baby carrots – they just shrink a lot when you cook them, so the longer strips seem to work better… otherwise you may have carrot “bites”! :))

sea salt and/or kosher salt (bigger grains)

olive oil


1. Preheat oven to 475 

2. Slice carrots several times (I did once in half, then down the middle, then down the middle of those two halves, and sometimes more – I like them skinny)

3. Toss carrots in a bowl with olive oil (as much as necessary to give them a light coating) and sea salt

4. Line them up (you can cut and use quite a few!) on a baking sheet and lightly salt with larger salt granules

5. Bake for 30 minutes+ (I baked them and took some out as they became crispy… they do not all cook for the same amount of time, necessarily) until golden brown/desired texture (crunchy – for me!!)

6. Remove and enjoy with katsup, spice of your choice, or just simply plain – they are yummy! (and taste very little like carrots… this is a great substitute for McDonald’s fries!)


1/4 cup pure cocoa powder (Green&Black is my fav) 1/2 cup almond milk

1 coconut or 1/8 avocado 1 tsp vanilla extract 2 trays ice 8 packets stevia or sugar/honey to taste

Blend all ingredients on high speed until creamy: makes 4 servings

 More recipes for now – no time to write anything particularly interesting… but hey, why not more food?

Baked Artichoke Dip


2 14 oz. can artichokes, well-drained 4 oz silken tofu 3 cloves garlic 1/3 c fake parm. cheese (see prev post concerning mac and cheese) 2/3 c soy yogurt 1/3 tsp sea salt pinch of cayenne pepper


1. preheat oven to 350

2. puree artichokes, tofu, and garlic in food processor

3. in med. bowl whisk parm, yogurt, salt, and cayenne

4. stir in artichoke puree and pour into baking dish

5. bake uncovered until heated (approx 45 min)

6. sprinkle with more parm. cheese if desired