My first emergency room experience: Cut my hand tonight while pitting an avocado. Of all the foods to betray me, it had to be my favorite one. 10 stitches later, and my hand is in a temporarily permanent Vulcan salute. Live long and prosper and be careful pitting avocados.

My first emergency room experience: Cut my hand tonight while pitting an avocado. Of all the foods to betray me, it had to be my favorite one. 10 stitches later, and my hand is in a temporarily permanent Vulcan salute. Live long and prosper and be careful pitting avocados.

Anonymous asked:

I'm confused about avocados, different people say it's bad and different people say it's good. I'm leaning more towards it being healthy for you, and that it's a form of "good fats" that you should be eating but at the end of the day, I'm still not sure. Would you know?

Avocados are high in monounsaturated fat, aka “good fats”, that help lower cholesterol levels. They’re also high in fiber, potassium and various vitamins. Overall, they are healthy - although like all healthy foods, they still should be eaten in moderation. Or not, because of guacamole

Easy Guacamole

Because I can no longer justify going to Chipotle and giving in to their outrageous $2 per scoop of guac policy.

Ingredients:

  • 1 Ripe Avocado
  • Salsa (I used spicy fresh salsa with tomato, onion, jalapenos & cilantro)
  • Sea Salt
  • Black Pepper
  • Lemon and/or Lime

1. Cut avocado in half, discard pit.
2. Mash
3. Add 1/2 cup of salsa, squeeze of lemon/lime juice, salt & pepper to taste
4. Combine
5. Enjoy your release from Chipotle’s tyranny 

closetvegan:

Toasted Almond, Red Onion and Balsamic Vinegar, Wild Rice Salad (serves 4)
1 1/3 cup red and wild rice mix
2/3 cup basmati rice
1 cup bulgar wheat
handful of raw almonds
a small red onion
1 tin chickpeas
1 avocado
2 tomatoes
half a yellow bell pepper
a splash of balsamic vinegar
a glug of olive oil
juice of half a lemon
salt and pepper
Boil the rice on high heat, in plenty of water for 5 minutes, then add the bulgar, turn down to medium and continue to heat for 10 minutes, or until the rice is cooked but still firm.  Add in the chickpeas  and cook for another couple of minutes.  Pour into a sieve and wash thoroughly under the cold water.  Place the sieve over a pan/bowl and leave to one side to drain.
Cut the onion into half rings, and fry on low, in a little olive oil.  When it begins to caramelise, add in the almonds, chopped up pepper, and a splash of balsamic vinegar.  Toast and crisp up.
Chop the tomatoes and avocado and combine with the rice and onion mixtures.  Season with more balsamic vinegar, the lemon juice, a little oil and salt and pepper.  Garnish with flax seeds and serve cold on a bed of spinach if desired.

closetvegan:

Toasted Almond, Red Onion and Balsamic Vinegar, Wild Rice Salad (serves 4)

  • 1 1/3 cup red and wild rice mix
  • 2/3 cup basmati rice
  • 1 cup bulgar wheat
  • handful of raw almonds
  • a small red onion
  • 1 tin chickpeas
  • 1 avocado
  • 2 tomatoes
  • half a yellow bell pepper
  • a splash of balsamic vinegar
  • a glug of olive oil
  • juice of half a lemon
  • salt and pepper

Boil the rice on high heat, in plenty of water for 5 minutes, then add the bulgar, turn down to medium and continue to heat for 10 minutes, or until the rice is cooked but still firm.  Add in the chickpeas  and cook for another couple of minutes.  Pour into a sieve and wash thoroughly under the cold water.  Place the sieve over a pan/bowl and leave to one side to drain.

Cut the onion into half rings, and fry on low, in a little olive oil.  When it begins to caramelise, add in the almonds, chopped up pepper, and a splash of balsamic vinegar.  Toast and crisp up.

Chop the tomatoes and avocado and combine with the rice and onion mixtures.  Season with more balsamic vinegar, the lemon juice, a little oil and salt and pepper.  Garnish with flax seeds and serve cold on a bed of spinach if desired.