Tag Archive for: cilantro

Avocado Cilantro dressing

Avocado Cilantro Dressing

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Avocado cilantro dressing can be used with crackers, salads, or as a raw vegetable dip. Plus you can use it on a wrap or sandwich instead of mayonnaise. The recipe as is will be thick but you can thin it by adding more water. The key as we know is finding that perfect ripeness of the avocado.  And when you do, it’s magic. I love garlic so you can adjust accordingly if you want more. My husband doesn’t love it as much as I so I compromise with 2 cloves!

Avocados are not only delicious but an important source of healthy fat great for adults and babies! It helps increase the absorption of fat-soluble nutrients such as vitamins A, D, K, and E. They are a good source of fiber and nearly 20 vitamins, minerals, and phytonutrients, making them a heart-healthy choice.

Plus we have the superfood cilantro that we can talk about for days and all the health and detoxification benefits. It’s one of the few herbs that can pull heavy metals from the body. My favorite benefit is that it supports digestion and helps with healthier bowel movements. With that, this may be just what the doctor (Naturopathic) ordered. If you need support with your digestive health, give us a call or schedule your first session for free.

Let me know if you love it and how you use it. Enjoy!

Note: if you don’t have the yogurt on hand, it tastes good without it too.

Ingredients

1 ripe avocado

1/4 c dairy-free unsweetened yogurt

1/2 cup of water

1 cup of cilantro leaves and stems

2 cloves of garlic

1/2 tsp of Celtic or Himalayan salt

1/2 lime, fresh squeezed

Directions
  1. Add all the ingredients in a food processor or Vitamix. Blend until smooth.  You’ll be able to determine the consistency and whether you will need to add more water depending on your preference.
  2. Transfer to a bottle or jar for storage and refrigerate at least one hour before serving.

 

 

 

 

Quinoa Mango Black Bean Salad

Black Bean Mango Quinoa Salad

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Black bean mango quinoa salad is my go-to for lunch. Why do I love this, let me count the ways…mangos, avocado, cilantro, etc are a few reasons! Because quinoa is a complete protein, you can serve it as your main meal. There are so many health and environmental benefits to eating quinoa. I love incorporating quinoa dishes into my week as it digests easily which keeps me feeling energized. It’s a great Meatless Monday (or Tuesday, Wednesday, etc) option to make the transition to eating less meat.

As always, purchase organic in everything when possible. Approximately 90% of everything we purchase is organic or grown naturally. It’s how I’ve avoided taking any meds or over-the-counters for the past 20 years.  We can’t control many of the environmental toxins, but we have some control over what we put in our mouths. We aren’t overweight, we are over-toxic.

This dish is naturally gluten-free and vegan so enjoy! Plus it is a great dish to bring to a carry-in or potluck. Want more quinoa recipes, check this one out.

Ingredients 

1 cup of dry quinoa

2 cups of organic spinach

1/2 cup of fresh cilantro

3 green onions, chopped

1/2 lemon, juiced

2 teaspoons cumin

Salt and pepper to taste (I use pink Himalayan salt)

1 can (15-ounce) black beans, rinsed

2 mangoes, cubed

1 avocado, cubed

Directions

1. Prepare quinoa and rice cooker or on stove top according to package directions let cool.

2. In your food processor add the spinach cilantro green onions lemon juice cumin salt and pepper.

3. Processor until smooth like a pesto. Stop and scrape down the sides a few times.

4. Add sauce to the quinoa as soon as the quinoa is cooked this will help the quinoa absorb all the flavor.

5. Add the black beans and mango. You can either mix the avocado in the salad or add it while plating. I like to add it fresh to my plate each time which is just a personal preference!

Toss gently. Makes 4 to 6 servings.

Love this recipe. Let me know in the comments.  Need help transitioning to a whole foods diet. I’d love to help you with that too.

 

Crockpot Pork Tortilla Soup

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Crockpot pork tortilla soup is great way to use any leftover meats.  You can add an extra can of beans or make it vegan. I had leftover pork roast so this worked really well!

*Remember when cooking with garlic, chop it first as you want it to rest for 10 minutes before cooking. This allows the beneficial allicin to form and will remain intact during cooking.

As always, use organic ingredients when possible, especially with animal products. We are fortunate to have a local farmer that provides chicken, eggs, and pork using non-GMO, organic farming methods.

Ingredients

1 Tbsp coconut oil

1/2 cup chopped onion

3 cloves minced garlic (chop 10 minutes prior to cooking)*

1 diced pepper (red, yellow or orange)

1 diced sweet potato

1 Tbsp no salt taco seasoning (see my homemade no sodium recipe)

1 1/2 tsp cumin

1/4 tsp chili pepper flakes (we like it spicy so added a bit more!)

1/2 tsp coriander

1/2-1 pound chopped roast pork (or substitute any leftover meat)

32 ounces of low sodium organic broth

1 – 28 oz can diced organic tomatoes

1 – 15 oz can organic black beans, rinsed

1 – 6oz can organic tomato paste

1 cup fresh or frozen organic corn

Organic corn chips

Chopped cilantro (optional)

1 avocado, chopped (optional)

Lime zest and juice (optional)

Directions

Add 1 Tbsp coconut oil (or 2 T broth) and the chopped pepper, onion, sweet potato, and garlic to a large soup pan, or use the Saute feature on your Instapot. Saute for 5-10 minutes. I chop my sweet potatoes into small pieces to help them cook faster. Add the seasonings (cumin, coriander, and chili pepper flakes) after the first 5 minutes.

Next, add all remaining ingredients. Slow cook or simmer for at least two hours.

Once plated, add 1/4-1/2 chopped avocado and the cilantro (about 1/2 tablespoon).  You may also want to ask a bit of lime zest and a squeeze of lime juice.

The organic corn chips can be used as a scoop for your soup (you’ll still need a spoon) or crush into small pieces and sprinkle on top! Enjoy!!