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Grab a bag of frozen peas and ripe avocados to stuff these tortillas with goodness. Your favorite jar of salsa works for the enchilada sauce or try blending up roasted tomatoes with a pinch of two of spices as the recipe calls for. Skip the cheese to make these vegan or dairy free.
Such a simple combination that will extend and brighten up a batch of leftover chicken. The dressing is simply mayonnaise with a generous squirt of lemon juice, but the magic is in-between with the creamy chunks of avocado and nearly crisp pear. This is a great place to use a tart, almost underripe pear, but if you cannot find pears easily an apple on the yellow or green end of the spectrum will also do. Chop, chop and enjoy!
Fluffy arugula is filled into a paper thin omelette. Many recipes call to saute the veggies prior. In this case, the filling is more like a salad by using delicate or thinly sliced vegetables. Add mushrooms, tomatoes, or any tender vegetable that wilts lightly with a bit of heat. These individual omelets are paper thin with just one egg.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
This dessert could start your day elegantly as well with a sprinkle of granola or nuts. It is shared by Dr. Kaycie Rosen Grigel who states: This is one of my all-time favorite desserts—how can you beat delicious and bright green? The rich, healthful fats in the avocado are a wonderful alternative to the heavy butterfats in a traditional mousse.
Based on a recipe from Cooking with the Right Side of the Brain by Vicki Rae Chelf
