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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in avocado (15)

    Friday
    Jan242014

    green tea + ginger smoothie

    In the winter months, my coffee habit sometimes trumps my green smoothie habit, because in the winter, I want warm beverages and a boost of caffeine to get me through these long, cold, dreary days.

    As a way to get myself back onto the green smoothie more often, I bribed myself with a promise of a little bit of caffeine .... I'm not talking about dumping espresso beans into my smoothie (although I must admit, I wouldn't be above it) but, that would probably defeat the purpose.

    Green tea is the perfect compromise. A nice manageable dose of caffeine with the antioxidants to make you feel like you are doing a good thing for yourself .... because, well, you are. 

     

    I recently found this green tea powder in the grocery store that promised to be less bitter and more nutrient dense than loose or bagged green tea. I was sold. 

    When I got the new green tea powder home and made my first cup, I quickly started brainstorming of possibilities. In baked goods, in ice cream, but first, I was going to scoop it into my morning smoothie and see what would happen. Magic. The health benefits of a green smoothie plus the antioxidants from the green tea with the tiniest jolt of caffeine. YES. My winter morning smoothie compromise is here. 

    green tea + ginger smoothie

    Serves
    1-2

    Ingredients

    1 teaspoon of green tea powder (or Matcha)
    1-2 cups of almond milk (or whichever kind of non-dairy milk you prefer)
    ½” piece of ginger, peeled and sliced
    the juice of ½ a lemon
    a handful of kale (or any other dark leafy green)
    1 small banana (or an apple or a pear - cored)
    ½ an avocado 

    Method

    • Using a high-powered blender, such as a Vitamix, blend the green tea powder, 1 cup of almond milk, ginger, lemon juice, and kale on high until the kale is liquefied. Then add in the banana, blend until smooth. Lastly, add in the avocado and blend until smooth. If it is too thick, then add in the additional cup of almond milk. If you like, you can throw in a couple of cubes of ice to chill it a little. Pour into a glass and drink immediately.
    • If you prefer, you can make this a day in advance and store in in an airtight container in the fridge. A mason jar works well for storage. 

     

    Thursday
    Aug292013

    swiss chard enchiladas with avocado + mango salsa and green tahini

    Hey guys, guess what? I want to be the one to tell you this, so here it goes. Summer isn't over yet. Just because Labor Day has come and gone, I am not turning in my flip flops for knee-high boots just yet. I am going to soak up every last second. As long as I have a slight hint of tan on my legs and vegetables in the garden it's summer in my mind. 

    This summer was a productive one for me. I had some pretty serious goals I was trying to accomplish, but within the serious goals I had some not so serious ones I was aiming for too.

    Try to wiggle in a couple of beach days in-between working on the cookbook (check).
    Have fun (check).
    Sleep in during the last week of August (check).
    Work on my garden and improve my green thumb skills (check). 

    Last summer I planted my first garden on my own, and I had very few successes and way too many zucchinis and mini-pumpkins. This summer I had a different strategy. I may have cheated a little, but I think it was necessary in my learning process. 

    I planted my garden with plants I bought that had already sprouted. Some may call this cutting corners, others may call this smart, but since I am not a person who can dedicate all of my attention to my garden, it turned out to be the best decision I could have made. My entire garden was a success (except for some little creature who was loving my kale) but besides that we now have a beautiful and balanced garden that is full of gorgeous summer vegetables.

    I have been eating mostly from the garden for the past few weeks, and as far as home cooked meals go, there is not much that beats that.  

    I planted a few swiss chard plants in my garden and by mid-August they had grown to have some of the biggest leaves I have ever seen. I'm talking seriously big. I had to do something fun with them. 

    You know I am not one to take the safe route and just throw them into a pan and satuée them. I wanted to come up with something totally different. After several attempts, these enchiladas came to be.

    Michael and I had a little bit of a debate on what to call these. Actually, the debate was sparked because I was accidentally calling them "empanadas" and he vehemently protested. Empanadas are one of Michael's great food loves, so I wouldn't want to mess with them. Woops! Enchiladas ... not empanadas! Once we sorted out the confusion, he agreed that "enchiladas" made more sense.  

    Traditional enchiladas are made with a corn or flour tortilla that has some kind of filling, topped off with a tomato based sauce and typically lots of cheese and then baked. Over here, I have a slightly different take on enchiladas for you. Subbing out the processed, carb-heavy tortilla for swiss chard is bold move in the health direction. And, by sticking with the green theme, adding in a green tahini instead of a tomato based sauce and cheese still satisfies the creamy texture but in a much more "still kind-of bathing suit season" sort of way. This is a perfect light, but indulgent, meal to ease into late late summer. 

    Click to read more ...

    Wednesday
    Aug212013

    tomato + avocado + corn + basil + quinoa salad 

    Dont' worry .... I do not not need a tomato and corn intervention ..... yet.

    I do realize that this is about my fourth recipe this summer that involves tomatoes and/or corn. I don't plan on changing the name of this blog to tomato lovers anonymous, and I promise I have noticed that there are plenty of other wonderful summer fruits and vegetables that are begging for my attention too. 

    As you can tell, I have been completely smitten with tomatoes and corn and a bit obsessed with getting in as many of their indulgences that I can. I promise (with fingers crossed behind my back) that this is the last post involving corn and tomatoes (together). Everywhere I go, including my backyard, all I see are these gorgeous tomatoes and bushels of corn begging to be enjoyed. I just can't help myself. 

     

    I posted a picture of this salad on facebook and instagram a few days ago when I was working on the recipe, and never before did I have so many demands for the recipes. Demands! I had planed on posting this recipe sometime next week, but with so many requests I knew it could not wait.

    I had thought you were over my tomato and corn pictures and posts, but I was mistaken. Apparently you and I are the same, and you want to savor every second of these tomato and corn filled months as much as I do. Apparently you and I are heirloom tomato and sweet summer corn soulmates


    Last week one of my oldest and closest friends came to visit from Denver with her boyfriend. As with any long weekend with good friends, it was filled with lots and lots of laughs, plenty of great meals, some seriously delicious key lime pie, fancy homemade lattes, and big bottles of roséThe first night they arrived, we swung by our friend's parent's house to say hello, and while we were there one of her friends was preparing this awesome looking summer salad with corn, tomatoes, basil and avocado. YUM. It took everything in my power not to jump right in and devour their salad. 

    The next night I insisted that we make that same salad, and we did. It was then that I decided that this was THE perfect summer salad. Since then I have made this salad another three times. It has only been a week. And you know what? I can (and probably will) eat this every other day until summer vegetables start to dwindle. 

    Don't you worry, I have plenty of fun, creative recipes involving some of the other wonderful summer veggies coming your way ... but for now, let's enjoy these gorgeous plum, ripe tomatoes, and super sweet corn while we can. The way they were meant to be. With just a touch of really god olive oil, salt + pepper, and a few other goodies. 

    Click to read more ...

    Wednesday
    Aug072013

    heirloom tomato + avocado + zucchini stacks with a tomato almond pesto 

     

    Let's be serious for a second. I'm not fooling anyone with this vegetable stack. 

    You and I both know that stacking vegetables makes them look wayyy better than if I were to just carelessly throw them into a salad.  It's impressive, it's fun, it's thought out, it makes you feel super creative. We should all be stacking more vegetables. 

    It's like when I get my hair blown out, I just feel a little more fancy and little more special. Same hair, same person, just a little something extra. Same tomatoes, same ingredients, but they just look and feel a little more special. 

    When I was at the market the other day, I saw dozens of gorgeous heirloom tomatoes. I wanted to take a bunch home and love them and make them feel special. I didn't want to mutilate them, I wanted to show off their quirky crevices and imperfect shape. I wanted to bring out their juicy texture and taste. I wanted to throw a party and have them be the main event. 

    Well, I ended up making this salad and ate it all by myself for lunch. Tomato party for one .... why not, right? But as I was eating it, I daydreamed about how impressive it would be to walk out with these gorgeous stacks of tomatoes as an appetizer at our next bqq. I am going to do that, I think you should too. 

    Click to read more ...

    Thursday
    Jul182013

    falafel tacos with avocado + green harissa


    Today is my birthday. I am not someone who does not like people to know it is their birthday, Obviously. I am a little like a 10 year old when it comes to my birthday, and I'm not ashamed to admit that. I don't mind getting older. Actually, I enjoy it. I like that I am slightly wiser (emphasis on slightly), but I have more energy than I did 10 years ago, and I hope that 10 years from now I will be lucky enough to say the same thing. 

    I don't love the spotlight aspect of birthdays (I really don't), and I don't necessarily want gifts of free things, or 15% off at Anthropology (however, I will not turn them down). I love my birthday because it is the one day all year when I get to connect with all the people in my life that I love.

    I love all the phone calls, texts, facebook messages and conversations that you don't always get to have on a normal day. I love getting friends together and celebrating, eating great food, and having a good time. That's what it's all about. 

    So before I run off to do birthday things, I wanted to share this recipe that I have been dying to get out to you. I know you love falafel as much as I do, and tacos, I know you love tacos too ... so this is how we are going to celebrate my birthday today. 

    Throw some spicy harissa in there, and avocado (OF course) .... and we're having a birthday party in a warm corn tortilla. 
     

    Click to read more ...