Mango and Avocado: Two of Gods Most Delicious Gifts

Without question, it is my opinion that avocados are one of the most delicious foods God ever created. I'm fairly certain I could eat them every day with every meal and never get tired of them.

The following recipe was made by a very creative friend of mine and it has become one of my all time favorite ways to enjoy avocados!Thank you so much Heidi for introducing me to this delicious mixture of goodness :)

I'm not certain my proportions are the same as what she uses but this is how I've been making it and my family LOVES it!!  We could eat it by the bucketfuls if not for the fact that it really is very filling.

Mango Basil Avocado Dip

2 large avocados diced (I dice them in the skin before scooping the fruit out  

     with a spoon)

2 ripe mangos

Generous 1/2 cup or more of finely chopped fresh basil 

4-5 large cloves of garlic, minced

1 medium sweet onion finely diced

4 med tomatoes peeled and diced (blanch briefly and the skins will peel off 

     easily. I don't bother peeling the tomatoes when they come from my
     garden or other reliable source but if have to buy them from the
     supermarket I don't want to eat or feed my family the "food grade
     polyurethane" and other who knows what that they coat store bought
     tomatoes with,which is why I take the time to peel them  )

1/4 of a large jalapeno crushed, more if you like things hot! (I used my garlic
     press)

Juice of 1 lime

Sea salt to taste

Fresh ground pepper to taste

Splash of apple cider vinegar

A couple three good tablespoons or so of olive oil

Mix all that deliciousness together in a bowl and enjoy!!

This is amazing on chips as dip or on veggie sticks, salad, chicken, fish, off a spoon from the bowl....

 

Creamy Mexican Chicken Soup (Dairy Free)

I cleaned out the fridge the other day and found I had quite a bit of cauliflower I needed to use up, some chicken and 1/2 an onion. I was pleased with what I came up with using these ingredients so I thought I'd share it with you:

1/2 gallon chicken broth

1/2 can of diced green chillies (I get mine from Trader Joes bc I read once that as of fall 

   2011 all their veggies are in BPA free cans. I really should check this out to be certain its true 

   but bc I don't use canned chillies very often I went ahead and hoped for the best)

1 head cauliflower cut into large chunks and lightly boiled

1 med carrot (boiled with the cauliflower)

a few drops of oregano essential oil 

a heaping tsp or so of paprika

a large heaping tsp of cumin, 

about a tsp of coriander

3 cloves crushed garlic

1/2 a small onion minced 

2 or so cups of cooked chicken cut into bite size pieces

sea salt and ground pepper to taste

Bring the broth to a boil, add all but the chicken and let simmer a bit. Blend until smooth with an immersion blender, add chicken and continue to simmer until flavors are all nicely melded together. If you prefer to have the soup completely smooth you can blend the chicken in too.

Serve with some fresh chopped cilantro, diced avocado, a touch of fresh lime juice, also sour cream and grated cheddar cheese if you can have them.