Avocado, Grapefruit and Beet Salad.

Sometimes I want to be fancy and make something extra ordinary on the usual day. Last week was one of those days, and I made us fancy Avocado, Grapefruit, Beet Salad for lunch.

It’s grapefruit season now, so why not to use it in your dishes?

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It tasted so refreshing and moved me to the summer days for a second.

Here is a simple recipe.

Avocado and Grapefruit and Beet Salad.

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I made two individual salads

2  Large Beets, roasted, peeled and cubed
1 C Grapefruit sections, cut into cubes
1 Avocados, cut in half, pit removed and cubed
1 cup Arugula leaves
1/4 cupPine nuts

Dressing

1 tbsp Grapefruit Juice
1 tbsp Maple Syrup
¼ tsp Cumin
1 tbsp Olive oil
pinch of salt

Add all ingredients into a small jar and shake well.

To prepare the beets, cut off the hard ends and rub olive oil all over them. Bake them for about 60 minutes at 350 degrees until fork tender. Remove from the oven and let cool. Peel and cube.

Lay the Arugula leaves on the bottom of each of the 2 plates.  Layer each one with the beets then the avocado and finally the grapefruit. Drizzle each one with the dressing. Sprinkle with the pine nuts and top with some arugula.

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Mango Avocado Spring Rolls.

I still crave my spring rolls every other day, but peach season is over and I needed to find some alternatives to enjoy one of my favorite dishes.

I came up with using mango in my recipe. It’s sweet enough, juicy and works great with red cabbage and avocado. You have to pick the mango carefully, because sometimes it’s sweet and juicy and sometimes the taste is just plain or too bitter.

To my luck I found the ripe delicious sweet mangoes and couldn’t wait to use them for my rolls.

This time I also used the brown rice paper, it’s more nutritional and it tastes the same. If you have a choice, go with the brown rice paper, otherwise use just the regular one.

This is the one, I used:

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I also made some red cabbage salad for my rolls. Feel free to make it to you taste: spicy or mild. I just used some garlic this time, but you can go with some sriracha.

And to the end: You can’t eat spring rolls in a hurry, you just need to sit and slowly enjoy every single bite of them. This dish is always make me happy, because I am satisfied and full pretty fast.

Mango Avocado Spring Rolls.

CABBAGE

  • ½ small head red cabbage, shredded
  • ½ medium red pepper
  • ⅓ cup cilantro
  • 2 tablespoons tamari sauce
  • 2 tablespoons lime juice
  • 1 teaspoon olive oil

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  • 1 ripe mango
  • 1 ripe avocado
  • 6-8 spring roll wrappers

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  1. Cut red peppers into fine strips and combine in a bowl with shredded cabbage and cilantro. Combine tamari sauce, lime juice, olive oil in a jar with lid. Shake on combined and pour over cabbage mixture. Toss and let sit for 1 hour.
  2. Peel mango and cut into ½” thick strips, around pit.
  3. Set up a rolling station with mango, avocado, cabbage mixture, rice papers, a dish of hot water larger enough to hold the spring rolls, and a cutting board.
  4. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with cabbage mixture, mango and avocado. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.

Enjoy!!!!

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Raw Chocolate Tarts with Hazelnut Crust.

Should I mention again about my deep love to chocolate? I like the smell of it, the color, the taste. Everything about chocolate makes me happy.

I remember myself reading the book “Chocolate” and after that watched the movie few years ago. My dream at that time was to open the artisan chocolate candy store and experiment with making delicious chocolate candies.

Dreams changed from that time, but I still like chocolate and like to make chocolate desserts and enjoy them from time to time.

Raw healthy desserts become popular these days, and I am so into trying different raw healthy recipes now.

Here is the other raw healthy version of delicious chocolate melting treat.

Raw Chocolate Tarts with Hazelnut Crust.

Crust

1.5 cup ground raw hazelnuts
1/2 cup raw cocao powder
1/4 cup raw coconut oil
6 medjool dates
1. Set jar of coconut oil in a bowl of hot tap water until it becomes liquid.
2. Place hazelnuts and cacao powder in a large bowl and mix well, breaking up any lumps.
3. Add coconut oil to powder mixture and mix well.
4. Place dates in a small bowl and mash with a fork.
5. Add dates to dough-like mixture and combine well with hands.
6. Place crust into tart pans.
7. Place crust in refrigerator while making filling.
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Filling
1 avocado, pitted
1/2 cup unsweetened almond or any other nut milk
1/4 cup raw coconut oil
10 medjool dates
1/2 cup raw cacao powder
1. Add avocado, nut milk, coconut oil and 5 dates to food processor and mix it together.
2. Once mixture is smooth, add the 5 additional dates and combine until smooth.
3. Add cacao powder and mix well until smooth.
4. Spoon filling into tart crusts. Sprinkle with coconut.
5. Place in fridge to set. Serve chilled.
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Tomato, corn, avocado salad.

When it’s summer and you can get all the fresh and juicy vegetables at the farmers market, you are into making a lot of salads. This is about me. I like any kind of salad, and it doesn’t matter if I ate tomatoes three days in a row, and having tomatoes salad tonight again.
But I have to be creative for my family. They are not picky, although they like to try something new. You need to be creative for the salads sometimes. Salad sounds so easy to make, but one ingredient can make the perfect flavors or ruin it at once.
Last Thursday I picked some fresh tomatoes and corn at the farmers market. Usually I try to plan the menu for the week, but this time nothing was in my mind. I saw ripe bright red tomatoes, the other minute I saw juicy fresh corn, and I just bought them. At home my first thought was to boil corn for dinner, but then I decided to use it in the salad.
The combination of corn, tomatoes and avocados is perfect, and it tastes even better, when you use lime juice with it.

Do you know that tomato is considered both a fruit and vegetable and forms an integral part of the cuisine all across the globe especially in the Mediterranean region. Health benefits of tomato include improved eye sight, good gut health, low hypertension, relief from diabetes, skin problems and urinary tract infections.

Enjoy ripe and delicious tomatoes in my salad recipe.

Tomato, corn, avocado salad.
2-3 ears of corn, silks and husks removed
2 big tomatoes, diced
2 avocados, diced
1 head of purple onion, diced
Lime juice from one lime
1tbsp. Olive oil
Sea salt to taste
Parsley

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Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels.
Discard cob.
Add onions, tomatoes, avocados, lime juice and olive oil.

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Season with salt.
Add some chopped parsley.
Toss gently to combine.

Serve immediately, otherwise the salad becomes watery because of tomatoes.

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