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
Tools    
* knife
* blender (able to crush ice)
* spoon
* large frying pan
* paper towels
* 4 bowls
* ladle

Ingredients  

* 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)

Directions  

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!

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I have a very gracious friend who is also a chef (I know, lucky me, right?) and decided to take an interest in what I can and cannot eat. So this gentleman whipped up a recipe that rivals the most aggravatingly splendid “normal” mac and cheese dish… this takes a little bit of work, but its a gourmet treat and completely dairy and gluten-free!

 Friendly Mac and Cheese

Ingredients:

1 3/4 cup rice milk

6 egg yolks

4 oz tofutti “better than cream cheese”

2 T parmesan-flavored grated soy topping

1 bag brown rice pasta elbows

salt/pepper to taste

Directions:

1. Bring large pot of water to boil (and cook pasta according to instructions whilst making the rest of the recipe, but do NOT rinse…)

2. Whisk milk/yolks in medium saucepot and heat mixture gradually over medium heat while whisking until yolks barely begin to scramble

3. Place mixture into blender, add cheese topping, salt, pepper, and blend

4. Drain pasta and combine with mixture

5. Add more topping, if desired!

Thank you, Jason! 🙂

 Along with my Banana Bread venture the other day, I also went out on a limb and made some Cinnamon Raisin Bread. I have to admit, it took FOREVER, and it was hard to get it to cook all the way through, but with patience and fortitude, it turned out splendidly (so yummy!)

Cinnamon-Raisin Bread

Ingredients:

2.5 cups almond flour

1 cup Hazelnut flour

1/4 cup applesauce

3 eggs

1 tsp baking soda

1 cup soy yogurt

1/4 tsp salt

3/4 cup honey (or sweetener to taste)

2 Tbsp cinnamon

raisins or nuts (amount desired) – apple pieces may also be a yummy addition to this recipe…

Directions:

1. Mix ingredients in food processor – add raisins and nuts last

2. Bake in greased loaf pan at 350 for 45 minutes (remove and slice to see if it is only slightly mushy inside… loaf will cook further when removed, so don’t overcook – however, sides and top will become quite browned!)

3. Cool completely and remove from pan