Everything Slaw

Sometimes you just crave flavours and textures, on a warm afternoon as it starts to cool down with the setting sun I crave something fresh, crunchy and light yet creamy and amazingly tasty.

At this time of year salad vegetables are a plenty so you can add in or leave out what ever you like- and the dressing… well i could eat it on anything… it would go wonderful on a cold japaneese noodle salad with toasted sesame seeds and even some grilled chicken…

Everything slaw with Creamy Asian Avocado dressing

Carrot

Red Cabbage

Radish

Cucumber

Red Onion

Bean sprouts

Capsicum

Coriander (mint would also be lovely)

I like to cut the vegetables in long thin pieces like a traditional coleslaw.

Toast in a dry pan a selection of nuts and seeds, I used:

Cashews

Sunflower Seeds

Pumpkin Seeds

Sesame Seeds

Creamy Asian Avocado Dressing

Avocado

1 small clove Garlic- finely grated

1/4tsp Ginger- finely grated

Small handful Roquette or Spinach

1Tbs Tahini

Tamari/ Soy sauce to taste

Sesame Oil

Juice 1 Lime

Salt

Optional- Chilli

Blend everything till creamy- Adjust flavours to desired taste

Add a little water to thin if you want to use as a salad dressing.

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Did you say Avocado?!?

So the Girls are coming for dinner and seeing as it is spring and summer is just around the corner a decadent chocolate dessert may be just what we feel like but not what we need if you catch my drift… so vegan and almost raw it is, and it doesn’t get much better than this. There are a million recipes on the web, this is my version, serve it with some cointreau macerated orange segments for a real doozy of a boozy dessert.

Vegan Orange and Chocolate Mousse

2 Ripe Avocados

3-4Tbs Agave Nectar

2Tbs Homemade Marmalade

1/2 cup Cocoa Powder

Blend all ingredients together- if the mousse is too thick add some liquid (rice milk, almond milk or any liquid you like)
Taste- adding more of individual ingredients till you think its the best tasting thing ever.

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Holy Moly Guacamole

Guacamole is one of those things, its healthy, its delicious, and everyone has their own opinion of how to make it.

I remember at family gatherings when growing up when the kiwi classic onion dip and chip were staple pickies.

I also remember when I was about 12 my Mum bringing out a bowl of green mush and cornchips one said gathering… and that just freaked me out. Totally in a good way- something new to try! Awesome- I hate onion dip!

The colour was pale green, the texture creamy and kinda chunky, the taste- changed my world.

Guacamole, is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine, it has also become popular all over the World.

Back then I remember Mum making it with loads of mayonnaise and sour cream, garlic, lemon, finely diced red onion, Tabasco and tomato concasse (where the seeds of a tomato are scooped out and the remaining flesh is diced) how could this not be delicious?!

Nowadays being more health conscious I prefer to exchange the mayo and sour cream for yoghurt and the corn chips for vegetable sticks- perfect to snack on while watching the Rugby on the T.V on a Saturday night.

Detox Guacamole

1 Avocado

1 clove Grated Garlic

Juice 1/2-1 Lemon (Lime is also lovely)

Kaitaia Fire (Made all natural and with cider vinegar! You could also use fresh diced Chilli)

Salt and Pepper

1/4-1/2 cup Natural Unsweetened Yoghurt

Tbs diced Red Onion (or Spring onion)

Peel the Avocado and mash with a fork to desired consistency- I like mine a little chunky. Add remaining ingredients.

Adjust taste to suit. (if I wasn’t on detox I would add some horseradish)

Eat with vegetable sticks of your liking.

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If you could eat Debbie Harry… I bet she would taste like this…

Sometimes inspiration is found at the weirdest times…

On Friday we are heading away on a wee holiday, some real relax time before I start back at work the start of September.
Looking through the fridge today I know I have to use up all the odds and ends before we go because our house sitter won’t clean out our fridge- that’s my job – sad face

There has been 3/4 of an avocado just sitting there for around two weeks now- I have tried to entice MrLlid to have it on his toast in the mornings with marmite but alas he is a butter fan…

So again it’s up to me..

Mmm fudgie brownies is what I have a hankering for but alas no dark chocolate in the house- for a change! Typical!

We do however have white chocolate- of which I am not the biggest fan- too sweet… unless… its mixed with peanut butter… Light bulb moment!

Love those!

White chocolate and peanut butter blondies with avocado instead of butter! Drool

White Chocolate & Peanut butter Blondies

125g Coconut Flour

1tsp Baking Powder

100g Mashed Avocado

150g Peanut Butter- I used crunchy

165g/ 1/2 cup Brown Rice Syrup

2 Eggs (large)

1tsp Vanilla

100g White Chocolate- cut into chunks

As easy as mixing everything together, putting into a lined 8″ square tray, smoothing out and baking.

170c 25-30min

I melted about 100g of White Chocolate and mixed in 2Tbs Peanut Butter and smeared this over the brownie- yum.

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