Today I am delighted to present a guest post from one Mr. Chris Duncan, which looks pretty tasty to me:
My wife and I are Americans from Arizona who moved to Edinburgh, Scotland for university. We are organic vegetarians and over the last few months we have been slowly (sooo slowly) trying to transition to only eating raw foods, so I decided to finally start writing down my ideas and sharing them with friends and, now, the Internet. Real Foods UK is my main source for info on the raw diet.
- 3 large ripe avocadoes
- ¼ small red onion, finely diced
- 1 tomato, finely diced
- Juice from 1 large lime
- 1 tbsp chopped, fresh coriander/cilantro
- 1 tbsp cold-pressed Raw Extra Virgin Olive Oil
- 1/8 tbsp ground white pepper
- Optional- 2tbsp garlic powder; a few drops of Chalula or Sriracha hot sauce
First, dice your tomato and onion and give your coriander/cilantro a chop (I like to stick with a rough chop on the greens because I’m both lazy and prefer a more intense flavour). Let the tomato, onion, and coriander/cilantro sit over to the side together so that they get a chance to breathe and have their juices mix.
Next, half the avocadoes by cutting length-wise from top to bottom. De-stone the avocadoes. Using a spoon, scoop out the flesh into a bowl. After all three avocadoes are in the bowl, mash and mix the flesh with the diced tomato, onion, and coriander/cilantro until you reach the desired consistency (I tend to leave mine a bit rougher so that it is easier to scoop up with chips).
Lightly mix in Olive Oil, lime juice, and (if desired) pepper and garlic powder. I am from the Arizona, so I will often throw in a few shakes of hot sauce also.
Give everything one final mix until desired consistency is reached and then enjoy with your favourite type of dipping chip or, to be fancy, some oven baked bread or crackers.
Note: The key is the ripe-ness of the avocadoes. Here in the UK I often have trouble finding fresh or ripe-enough avoes. It may require visiting a few different shops to find just the right set or even leaving them to sit on a windowsill in the sun for 20-ish minutes before starting in order to make sure that the flesh is at an ambient temperature and soft enough to be easily manipulated.