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

I love biscuits, but I’m not much of a baker, so we typically don’t enjoy them at home very often. Well, never really. When I saw the following recipe in the November 2008 issue of Bon Appetit, it looked so easy that I just had to try my hand.

I couldn’t believe how simple this recipe is. You just mix a bit, play cookie cutter and sprinkle a bit, then bingo! These biscuits are firm and cakey, without being too crumbly so the biscuity goodness ends up in your mouth and not all over your lap.

Ingredients:

3/4 cup chilled buttermilk
1/2 cup finely chopped green onions
2 cups self-rising flour
1/2 cup yellow corn meal
3 tablespoons sugar
1/2 tablespoon coarsely ground black pepper, plus additional for sprinkling
1/2 cup chilled unsalted butter, cut into 1/2 inch cubes, plus a tablespoon melted butter
Coarse sea salt, we used PC Memories of Sicilia coarse sea salt which has a wonderful spicy hit to it

Recipe after the break

Recipe

Position rack in center of oven and preheat to 425 deg F.

Line baking sheet with parchment paper.

Combine buttermilk and green onions in a bowl.

Whisk flour, cornmeal, sugar and 1/2 teaspoon ground black pepper in another, larger bowl.

Add the chilled butter to the flour mixture and rub in with fingertips until mixture resembles coarse meal.

Add buttermilk mixture and stir until moist clumps form.

Gather the dough together and turn it out onto a floured surface and knead gently 3 or 4 times to combine.

Roll dough out to 3/4 inch thickness.

Using a floured 2 inch cookie or biscuit cutter (or a mason jar like I did), cut out rounds. Reroll the scraps and cut out more rounds.

Place rounds 2 inches apart on prepared baking sheet.

Brush tops with melted butter and sprinkle with black pepper and sea salt.

Bake biscuits until golden and tester comes out clean, about 20 minutes. (Ours took 18 minutes). Cool slightly and serve warm or at room temperature.

Bon Appetit says the prep time is 15 minutes, which wasn’t too far off given that I’m not all that comfy with baking. Overall, a simple recipe that has introduced me to the joys of biscuit makin’.

The rest of this issue has lots of great new ideas for fall side dishes and turkey techniques, so if you haven’t picked it up yet, you need to!

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

The March 06 issue of Bon Appetit has tasty looking recipe for Hoisin Marinated pork chops. It’s got lot’s of cool stuff in the marinade like oyster sauce, black bean sauce, garlic, ginger and of course hoisin sauce. One odd ingredient is a whole teaspoon full of red food dye. Throw all this stuff in a giant ziploc with a bunch of pig for 3-5 days & then broil. I may choose to BBQ it, because it’s just that time of year.

Once I finished putting it all together, after noticing it’s wonderful dark red colour, I just couldn’t help but have some fun with the kids. Only the Mini Dude bit. “I’m not eating heart” he announced as I took the bag outside to show it off to the other kids. They aren’t quite so easily fooled.

The marinade tastes great, and later this week I’ll review the finished product and post the recipe.