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

Whatcha Need

Dressing

1/4 cup sesame oil

2 tablespoons black or white sesame seeds

2 tablespoons lemon juice

1-tablespoon tamari

1-tablespoon brown rice syrup or coconut nectar

Salt and pepper

Avocado

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)

Whatcha Do

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.

Staff Writer Lakshmi

The post Avocado Appetizer appeared first on LA Yoga Magazine - Ayurveda & Health.

This humus wrap is an excellent recipe for the Paleo folks in our lives, all you need is a food processor and a few minutes. It’s insanely delish.
Makes 6-12 wraps

Whatcha’ Need

HUMMUS
4 cups peeled and chopped zucchini
1 cup tahini
1 cup lemon juice
6 tablespoons olive oil
3–4 tablespoons water
salt and pepper to taste

WRAP
6–12 large lettuce leaves (Swiss chard or romaine)
1 cup pitted, chopped, sun-dried olives
1 tablespoon each chopped fresh herbs (parsley, basil, and mint)
Salt and pepper
Olive oil for garnish

Whatcha’ Do

HUMMUS
Blend all ingredients in a high-speed blender until smooth and season the humus wrap with salt and pepper.

WRAP
Fill each lettuce leaf with hummus. Top with chopped olives and garnish with fresh herbs. To finish the humus wrap, season with salt and pepper and add a drizzle of olive oil.

Mee Tracy McCormick

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.

The post Hummus Wrap: Raw, Vegan, Dairy-free, Legume-free, Gluten-free appeared first on LA Yoga Magazine - Ayurveda & Health.