Raw, Vegan, Dairy-Free, and Gluten-Free
I LOVE this recipe because it switches up regular guacamole with more exotic Asian flavors. Plus, it is a visually beautiful dish to get things started. Your palate and body will agree. Nutrient-dense food like this is one of the healthiest ways to eat. Nutrient density is the measure of nutrients a food contains in comparison to the number of calories. Avocados contain nearly 20 essential vitamins, minerals, and phytonutrients and contribute good fat to the diet. They are free of trans fats, cholesterol, and sodium. And that’s not all for this starter dish, y’all…we got sesame!
MAKES 4 SERVINGS
1/4 cup sesame oil
2 tablespoons black or white sesame seeds
2 tablespoons lemon juice
1-tablespoon brown rice syrup or coconut nectar
Salt and pepper
2–3 medium under-ripe avocados, halved, peeled, pitted, and thinly sliced
1 handful micro basil or other micro herb (for garnish)
Sesame seeds (for garnish)
Coarse salt and pepper (for garnish)
Whisk all ingredients for dressing until well combined. Season with salt and pepper to taste. Fan out half an avocado per plate and drizzle with dressing. Garnish with micro basil, sesame seeds, and coarse salt and pepper. Serve immediately.
Mee McCormick is a momma, a real food master cook, an organic grass-fed cattle rancher, a bio-dynamic produce farmer, a Community Kitchen Builder, and television cooking personality. She is the author of My Kitchen Cure available on Amazon.com. Mee lives with her family on farm outside of Nashville, TN.
Olivia Kvitne is a Los Angeles yoga instructor specializing in yoga therapy for veterans struggling with PTSD. One of the influences in her life was her grandfather, a WWII vet, and later a psychiatrist who embraced using the mind to heal the body: TheYogaAbbey.com @OliviaKvitne