Tag Archives: guacamole

Kale Salad Simplicity

The Simplest Kale Salad of All Time

The simplest kale salad of all time. For an even easier version, use pre-made guacamole instead of avocado.


1 head of kale

2 ripe avocados

1 ear of raw corn, kernels removed

1 cup of your favorite organic salsa

Remove kale stems and chop leaves into bite sized pieces. Massage kale leaves with avocado until wilted. Top with salsa and optional corn and toss until coated thoroughly.


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Filed under Avocado Based, Recipes

Raw Vegan Tacos (Nut and Oil-Free)

Happy Cinco De Mayo! Tonight we watched Greek movies (hah!) and ate raw tacos (or “rawcos” as we cheesily like to refer to them). In the past we’ve had raw tacos that resulted in stomach aches and evenings spent in the bathroom. Since we didn’t want to spend our Cinco De Mayo in the bathroom I made a “Rawco” sans walnut “meat” and oily sauces. I’m sure you’ve already celebrated but if you ever get a hankering for a veggie-centric taco, you’re set!

Raw Vegan Tacos with Cilantro “Rice”, Chunky Guacamole, Red Pepper Salsa & Coconut Sour Cream

Raw Vegan Tacos for Cinco De Mayo

Cilantro “Rice”:

1 head cauliflower
big handful cilantro
salt and pepper, to taste

Chop the cauliflower into chunks and pulse in food processor until it’s a rice-like consistency. Chop cilantro and add, seasoning to taste.

Cilantro “Rice”

Chunky Guacamole:

1 ear raw corn, removed from cob
3 avocados, coarsely chopped
1/2 cup leeks, sliced
2 limes, juiced
salt and pepper to taste

Mix together and season to taste.

Chunky Guacamole

Red Pepper Salsa

2 large tomatoes, halved
3 bell peppers, seeds removed and chopped
handful basil, chopped
2 cloves garlic, minced
1 tbsp coconut vinegar
1/2 cup sun dried tomatoes, soaked until soft
1 dropper NuNaturals stevia
salt and pepper, to taste

Blend tomatoes in a food processor until smooth. Add remaining ingredients and pulse to a chunky consistency. Season to taste.

Red Pepper Salsa

Coconut Sour Cream:

meat of 2 young coconuts
a splash of coconut vinegar

Blend in food processor.

Wrap in romaine leaves and eat! Napkins recommended. I also set out some sprouted corn tortillas and millet for those who wanted a heartier option. They were served alongside sweet potato fries (Britney made them herself for the first time, they were very impressive!) with spicy dark chocolate for dessert.


Filed under Avocado Based, Recipes

Half-Time Show Veggie Snack Attack

Okay, okay, you know what I mean. I’m sure there are a *few* of you out there to whom this whole football deal is an epic event. Honestly, it’s so far off my radar that if my entire blogroll weren’t doing “Superbowl Snacks!” posts I’d be completely clueless.

Oh, and my girlfriend is a Madonna-crazed fangirl 😉 The half-time show is where it’s gonna be at around here.

These are pretty much on the *extreme health nutty* end of the Superbowl-snack-spectrum but I’ve gotten the feeling that there are some serious health foodies out there and I’m not the only one who will be avoiding buffalo wings and nachos (although if you want nachos…)

Happy munching and happy…superbowling? Yeah…clueless 😉

Chili-“Cheese” Cauliflower Popcorn

Chili-Cheese Cauliflower Popcorn- try it raw or roasted!

1 head cauliflower

1/2 cup (or more) nutritional yeast

1 tbsp chili powder

sprinkling of cayenne

1 tsp onion powder

sea salt, to taste

drizzle of olive oil (optional, omit for a lighter version).

These can be done raw or roasted. Remove leaves from cauliflower and break into popcorn-sized bites. Place in a large bowl and toss with spices and optional olive oil. Eat raw or roast at 400 for 30 minutes.

Carrot Fries with Simple-to-the-Max Guacamole

Roasted Carrot Fries with Simple-to-the-Max Guacamole

baby carrots

veggie broth, coconut oil, or organic butter

4 avocados

2 Tbsp Trader Joe’s Chili Pepper Sauce

Preheat oven to 400. Give carrots a light coating of butter or oil. For an oil-free option, place in a baking pan and splash a little veggie broth over them. Or just dry roast. They are delicious any way you do it. Roast for 30-40 minutes. Mash avocados with Chili Sauce (told you it was simple!). Dip!

Goat Cheese Wraps with Salsa

Goat Cheese Wraps with Salsa

goat cheese slices (I found mine at Trader Joe’s)

collard greens

your favorite salsa (I’m obsessed with the Emerald Valley brand)

Place collard leaves on a plate and cut down either side of the stem. Keep the leaves and put away the stems to juice later if you wish. Cut each of the two leaves in half. Each collard green will give you 4 wraps. Place half a cheese slice (or half an ounce of sliced goat cheese) atop a collard wrap and roll. Secure with a toothpick. Dip in salsa.


Filed under Avocado Based, Goat Cheese, Recipes, veggie side dishes

Frontera Guacamole Salad and Rose Cleanse Day 17

Frontera Guacamole Salad

Seventeen days into the Cleanse and I’ve been thinking a lot about the importance of boundaries. There have been times in the last couple years when I’ve decided I was sick of all the “rules”, sick of being “good”, sick of standing out like an oddball with my mason jar full of green juice. I didn’t want to do yoga, or eat what was “good for me”. I just wanted to do…well…whatever I wanted! I wanted to rebel against what I was “supposed” to do. Stay up late and wake myself up with coffee, have ice cream in the middle of the day, eat anything and everything I craved. Sounds decadent, right? So I did. Sometimes I had a veggie juice, most of the time I had an Americano. If I was craving bacon wrapped, goat cheese stuffed dates, I went for it! Mmmmm and I savored it. I reasoned I was “listening to my body” and just doing it all “in moderation”….but I was tired. And foggy. And when I wasn’t hyped up on sugar and coffee, just kind of sad and hopeless. I ached for my green juice high and my well-combined, fresh, crispy, hydrating salads. I’ve had to learn to look at this way of living differently. To feel like a sort of “rebel” because I don’t fall for the standard way of living. And it’s so, so worth it. I know exactly how to care for myself and don’t slip off into the whim of every craving or every moment that I want to hide from a situation by eating emotionally. Jumping into this cleanse, even though it’s how I’ve lived off-and-on for a little while now, has reminded me of why I’m such a veggie nut and insist on plenty of “cleansing” assistance to take it to the next level. I love feeling light. I love feeling clear. I love feeling like my body is a good place to live. I’ll leave this rant with a quote from Natalia, written for last weeks Rose Cleanse newsletter.

To protect our inner power energetically and physically, we need to set healthy boundaries around ourselves and have a good warrior at the gate. Your inner power and alkaline reserve are essential to your vitality and the quality of life that you live; certainly well worth protecting with a gentle ferociousness! You are getting stronger and stronger every day and as you feel this power surge, use that momentum to make decisions in favor of more inner power, more joy, and more peace. Sometimes the need to enforce boundaries can bring about tough decisions but standing up for what is truly important for your health and well-being will always pay off in the long run – for all parties involved!

The bit about using a “gentle ferociousness” has really stuck with me.

I’ve been enjoying a lot of simple recipes lately and today was no exception. Using up leftovers, going out to eat, and trying to please both me and the lady have led to a lack of anything crazy-kitchen-interesting happening around here. I’m feeling inspired by the beautiful foodie experiences going on here and here and am brainstorming a few creative ideas to try out during the cleanse. Stay tuned!

Note: Simple does not mean lacking in deliciousness! Find out for yourself with the recipe below.


1 packet Frontera Guacamole Mix
2 ripe avocados
a handful of cilantro
3 green onions
pinch of cayenne
1-2 cloves garlic
5 oz baby spring mix
2 ears fresh corn (or frozen if you can’t find organic this time of year)
1/2 cup of your favorite salsa (Frontera also has some great ones)

Mash avocados with a fork and stir in Guacamole Mix. Chop cilantro, green onions and garlic, adding to dish. Throw in a pinch of cayenne. Mix with remaining ingredients.

I’ve been craving my Salted Sweet Potato Chocolate Cake so I threw one together tonight with the addition of black pepper! Ohhhh my it was wonderful.


Filed under Avocado Based, Recipes, Salad

Sweet Potater Tots with Creamy Cumin Guac

Tots and Guac!

I’ve been promising these for awhile and here they are! I love cumin with sweet potatoes so I especially enjoyed the Creamy Cumin Guac but feel free to experiment with dipping sauces!


sweet potatoes (as many as you want based on how many tots you want)
coconut oil
sea salt


3 avocados
2/3 cup water
1 Tbsp. cumin
sea salt and fresh pepper to taste

Preheat oven to 400. Bake sweet potatoes for 40 minutes, let cool, and peel. Shred peeled and cooled potatoes with a cheese grater. Heat coconut oil in a pan on medium heat. Scoop up bits of the shredded potato and shape into tightly packed, tot-sized balls. Place them carefully in the heated pan and press down lightly. Allow to cook for a few minutes til browned on one side and then turn them to brown the opposite side. Sprinkle with sea salt.
Make the sauce by simply blending the ingredients until completely smooth and creamy.

A couple of ideas:

Adding some hot sauce alongside the guac really amps up the flavor.

Try using the tots as a crispy topping for your salad, like croutons, and the sauce as a dressing (this is what I did).


I’ve really been enjoying the PhDetox calls I’ve been listening in on. A lot of the information is familiar but a great reminder of how and why to live in a way that supports a full and vibrant life experience. I’ll leave this post with a quote from Natalia that I love:

“Cleanse the heart and the body will follow. Cleanse the body and the heart will follow.”

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Filed under Potatoes, Squashes, and Starchy Things, Recipes, Salad

End of Summer Potato Salad and Guacamole Wraps

Summer may be coming to an end but The Roommate, The Girlfriend, and I managed to sneak in one final sunny picnic on a beach north of us in Canada. Along with a bottle of red wine, a bag of organic corn chips, and a toffee filled dark chocolate bar, I brought along this delicious potato salad that got wrapped up with guacamole inside some gorgeous Farmers Market cabbage leaves.

Potato Salad:
1 lb baby potatoes, boiled til soft
1 stalk celery, chopped
1/4 red onion, chopped
1/2 red bell pepper, chopped
1 Tbsp capers
3 Tbsp olive oil
3 Tbsp whole grain mustard
1/2 tsp salt
handful basil, chopped
2 cloves fresh garlic, minced
few drops liquid stevia and your favorite hot sauce

2 avocado’s, chopped and smashed up to your liking
1 ear corn, removed from husk
1 small heirloom tomato, chopped
juice of 1 lemon
1/2 tsp cumin
salt and pepper, to taste

We came home after our beach day to warm bowls of Chocolate Mudslide Oatmeal and Oh My Goodness…I may be a veggie freak but Chocolate Covered Katie has me hooked. I gotten myself so excited about her vegan deliciousness that I just might need to try every single one of her over a hundred recipes…aaaand I just might be blogging about it 😉

P.S. Don’t worry, I won’t stop blogging green veggie goodness, The Vegetable Centric Kitchen is just taking a temporary chocolate coated detour 😀

P.P.S. Who knew Canada had sandy beaches?? This was news to me.


Filed under Avocado Based, Potatoes, Squashes, and Starchy Things, Recipes, Salad, Uncategorized

Kale Chip Nachos

Kale Chip Nachos Two Ways- Melted Cheese or Guacamole

Kale chips. Everyone, even people who hate green things, should try them once. I happen to love green things so when I first heard of these there was no question I would love them, but I was still surprised when I took my first bite into these cripsy, salty, surpirsingly chip-like treats! If you’ve never had a kale chip, try a batch plain first and then go for the fancy version 🙂

For the Kale Chips:

1 bunch curly kale
1 tbsp. melted organic butter or olive oil
a bit of salt, depending on how salty you like your chips

Preheat oven to 350. Remove the kale from the stems, leaving them in fairly large pieces. Throw the pieces in a large bowl and massage them with the butter/oil and salt until they are covered. Place them in a single layer on baking trays and bake 10-15 minutes, you want them crispy but not burnt.

…Post IKTE (Initial Kale Tasting Experience. Again, everyone should have one):

Pile Kale chips on a plate and top with guacamole and salsa. For a cheesy version try shredded goat cheese, broiled until melted, and topped with cool salsa. If you can get Emerald Valley Organic Salsa, its possibly the best I’ve ever had in my life.


Filed under Avocado Based, Goat Cheese, Recipes, Salad