So, I’ve come to think that there are, indeed, some benefits to eating (at least some) raw and/or vegan foods. Firstly, after seven days, I’m feeling really good – don’t really miss meat or, more importantly, cheese (granted, I did a bunch of research and preparation, but still thought I’d be freaking out by now). Secondly – and unexpectedly! – I’ve lost 4.5 lbs without turning homicidal!! Seriously, though, if you’re a Foodie, don’t even think for a minute of doing a “cleanse” without a lot of prep and determination!!

Ultimately, though, I think it’s pretty groovy to realise that many of our favourite foods – especially in the summer – correspond to a “green”, “raw” and even vegan approach to living. So here’s one of my favourite snackin’ recipes – put it together with our Mango Strawberry Salsa and you’ve got a perfect match that’ll make you feel good, both inside and out!

Oh, and don’t forget our recipe for The Perfect Margarita – less “cleansing”, but more fun!! Find the recipe for a rockin’ sockin’ guac after the break…!

Guacamole

2 medium to large ripe avocados, split, pitted and hulled
4 cloves garlic, minced
1 small lime, juiced (apx 1.5 oz/3 Tbsp/450 ml juice)
Sea salt and freshly ground black pepper, to taste
Cilantro leaves, for garnish

In a medium, non-metallic bowl, mash the avocado with a masher or a fork until relatively smooth. Immediately add the garlic, lime juice, salt and pepper and continue to mash or whisk to form a smooth paste. Transfer to a serving bowl and serve immediately or follow the note below to refrigerate for up to 8 hours.

Notes:

I like really garlicky guac; this stuff might even fighten a vampire – but I’ve never had any complaints, just lots of requests for the recipe!! For a tamer version, use only 2 cloves of garlic, instead!

Avocado is prone to browning – hence the need for the lime. To keep for any period of time, press a piece of plastic wrap onto the entire surface of the guacamole – there should be no air between the guac and the plastic. Secure the plastic to the bowl and refrigerate.

My pal, who is not a Foodie, says, “I hate recipes that say ‘add some fresh herbs’ or ‘add salt and pepper to taste’. Which herbs? How much salt and pepper?” As a guideline for this particular recipe, I added roughly ½ teaspoon/2.5 ml salt and a teaspoon/5 ml freshly ground pepper – maybe a bit more. Whatever you do, start slowly… taste… then add more, if you like. You can always add, but you can’t take away!!

To keep this a raw, green and vegan snack, serve with thin slices of cucumber or zucchini, or whatever other veggies you like. To keep it vegetarian, organic and gluten-free, try Mary’s Crackers (they’re awesome). Or, use organic (or even regular) tortilla chips – still vegetarian!

How else to use guac?? Put it on a sammy or wrap!! It goes with all manner of veg, poultry or leftover beef!! How about as a side for a steak and blue cheese salad??

Enjoy!

~ One of Seven

Walking on the beaches looking at the peaches: The Stranglers

We’ve all had the legendary Fuzzy Navel. It got old around 1988 and yet some bars are still serving it. Today, we have a modern twist on a not so classic.

Peaches

The FAB original recipe after the break

In your favourite cocktail shaker combine

3 ounces Absolut Peach vodka

2 ounces Dr McGillicuddy’s French Kiss Vanilla Schnapps

ice

Shake it for a while and the strain into two big martooni glasses

Now the fun part

Top up with a fizzy orange drink. We used Dole Sparklers Tangerine, but something like Orangina would work nicely

Site back, enjoy. Mix another couple, just don’t travel too far as these pack a serious punch!

Strolling along minding my own business
There goes a girl and a half
She’s got me going up and down
Walking on the beaches looking at the peaches

The truth is, I got this recipe several years ago from a Grand Marnier ad in a magazine!! It’s shaken, not stirred (yeah, baby!), not the frozen, slushy kind. It is the best margarita I’ve ever made or had, and everyone I know has said the same!!

I know it sounds like a product plug, but I guarantee that neither I nor anyone I know is an employee of or rep for Grand Marnier!

Grand Marnier Margarita
30 ml/1 oz Grand Marnier liqueur
30 ml/1 oz Tequila
30 ml/1 oz freshly squeezed lime juice

Pour all ingredients over ice in a cocktail shaker. Shake to your liking and strain into a margarita glass rimmed with salt. Garnish with a lime wedge.

Notes:
I know that in California (and perhaps the rest of the USA), there are a myriad of options for tequilas. In Canada (and especially where I live), our options are fewer. I recommend Sauza Conmemorativo Imported Tequila Anejo (Aged) – super smooth and especially lovable in this drink.

These are freakin’ potent! And exceptionally quaffable, especially on a hot summer day!! Please drink responsibly and plan ahead for your guests if you aim to serve these delightful drinkies! Taxis are always one option; invest in knee and elbow pads if you think walking seems viable – trust me on this one!!

If you somehow miraculously don’t finish the bottle of Grand Marnier and are looking for other ideas on how to use it, the Grand Marnier web site offers lots of other delicious drink recipes (complete with tasting notes and pairing suggestions), plus a deck of decadent dessert offerings!

My own pairing suggestion: serve these babies with our own Grilled Citrus Jalapeno Shrimp!!

Enjoy!!

~ One of Seven

After my last posting, you’ll probably conclude from this entry that I’m a mango freak. I much prefer the term fanatic – it seems so much less … spooky! Mango is amazing and so versatile, especially in summer, but sometimes troublesome to deal with, unless it’s perfectly ripe. It’s nice that mango is now available frozen at most grocery stores, and the quality is exceptional for most culinary purposes.

Salsa doesn’t always have to feature tomatoes!! Until tomatoes are at their best in the late summer/fall, this salsa is perfect for casual summer get-togethers, and a welcome change from the ordinary. Choose a sparkly/carbonated beverage (or The Perfect Margarita!) to go with it!!

Mango Strawberry Salsa
300 g mango flesh (fresh or frozen), coarsely chopped
6-8 medium-sized ripe strawberries, coarsely chopped
½ lime, juice only
2 green Serrano (or, if unavailable, Jalapeno) chillies, stemmed and finely chopped
½ medium red onion, coarsely chopped
½ cup cilantro leaves, coarsely chopped

Combine all ingredients thoroughly in a bowl. Cover and refrigerate for at least one hour prior to serving.

Serving suggestions:
Cucumber slices (thickly cut, and hollowed out with a mellon baller – fresh and crispy!)

Grilled Citrus Jalapeno Shrimp!

Notes:
I love a good, fresh mango, but definitely go for the ease of frozen if time is of the essence or quality is questionable!

I always opt for the ease of using a food processor (if you have one) to chop… well, just about anything!! To avoid mushiness, however, I recommend chopping softer ripe fruits (and fresh herbs) by hand. As for the chillies and onion, go to town with the f.p.!!

I’ve only discovered in the last year or so that mango is a lesser-known (and thankfully less common) allergen; strawberries too. So be sure to ask your guests about any known allergies ahead of time…!

Enjoy!!

~ One of Seven