Nourishing Flourishing

I’ve never been a huge fan of Green Goddess Dressing. This shocks me, as well, seeing as I love green so much my blood is probably closer to an emerald tinge… (Random nerd question: Did you ever watch Star Trek: The Next Generation? Ok, please don’t stop reading my blog just because I’m weird like this. Anyway, Vulcans have green blood! I can relate. That is all.) For some reason, when I whipped this up, it worked for me, despite my not being keen on most GG varieties. It is tangy, herby, and reminds me a lot of ranch dressing, but without all the…gross stuff. Heh. Plus, it looks quite delicious atop all this colorful bounty our garden can’t stop generating!

If you are harvesting an abundance of herbs from your garden, you can easily substitute fresh basil and/or oregano. In fact, I think perhaps this dressing would really pop with an even more vibrant flavor if you did so! Just use the conversion of 1 tablespoon fresh herb for each teaspoon dried herb. Voila! You’re a fancy cook who uses fresh garden herbs. Don’t you feel classy?

Ingredients:
1 small avocado (~1/2-3/4 C diced…these are hard to measure precisely!)
1/2-3/4 C water (start with 1/2 C, add more if thinner consistency desired)
1/4 C chopped fresh parsely
1 Tb fresh lemon juice
1 t apple cider vinegar
1 t dried basil
1 t dried oregano
1 t garlic powder
1/2 t salt (warning: this might be a bit much for non-salt lovers like myself)

Recipe:
1) Add all ingredients except for herbs to a food processor.
2) Process briefly until things have combined, but aren’t perfectly smooth.
3) Add remaining ingredients (herbs). Process until smooth.

We store ours in a small glass mason jar, but it never lasts more than two days, the way we eat! : ) The citric acid from the lemon should keep things tasting nice and fresh for at least a couple days. If you prefer your GG dressing sweetener, simply add a few drops stevia.

P.S. – A trick for keeping your herbs fresh? Place them in a mason jar with just enough water to reach the tips. Keep in the fridge, towards the front (the back gets too cold and could freeze ‘em). Just make sure to trim off the leaves that would be submerged, or they’ll get goopy! If you’re worried it will get too chilly, just place a plastic bag over the top.

This is excellent tossed with a lettuce salad, or used as a healthier ranch dip! I served my first version of this with the Cucumber Lettuce Wraps at a party, and caught one rather reserved, professorly man uncharacteristically and quite enthusiastically maneuver himself across the table to grab the whole jar. He ate at least half of it by himself! Love those moments. I’ve since tweaked this recipe a bit, so hopefully it will send him running, not just awkwardly jogging and reaching, next time…

What kind of salad dressings are your favorite?

I grew up mostly on vinaigrettes, and we never had ranch, so it makes me yack when I even smell it! Never been a ranch fan. Our all-time favorite is the Honey Mustard Poppyseed, but here are more ideas: Apple Cider Vinaigrette, Asian Peanut Salad Dressing + Sauce, Summer Grilling Marinade (<– great on salads or as a marinade), and Zesty Italian Dressing.

I’m not the first person to make an avocado-based vegan “ice cream” or frozen pudding. I realize this! (And if you or someone you know about has a fantastic vegan ice cream/mousse recipe, please leave a link in the comments for others to enjoy; I’m honestly not even sure where I first encountered the idea years ago, as it’s become so ubiquitous!) But, the interesting twist is that I hadn’t intended to make this in the first place; it was the byproduct of a failed attempt to create something else. Hopefully later this week I can show you a (not-failed) finished product of my original goal… This is still smooth, sweet, and totally delectable. In the meantime, here is a happy accident; similar to ice cream, this creamy treat is perfect for the dog days of summer.

Or, you know…whenever you want chocolate.

Ingredients:
1 ripe avocado
1/4 C + 1 Tb cocoa powder
1/4 C agave nectar
1 t vanilla extract
4 Tb unsweetened almond milk (I used vanilla)

Recipe:
1) Throw all ingredients into a blender or food processor and mix until smooth, scraping down sides as needed.
2) Pour/spoon into glass container and place, covered, in freezer for about 5-8 hours. (I used a champagne flute for added classiness…or because it’s what would fit in my overstuffed freezer.)
3) Remove when it is fully frozen (which admittedly, takes a while), and devour!

Now, as with pretty much all my recipes and methods, you can adjust this pretty easily. One avocado might be smaller or larger than another, so if you want to gradually add the agave as you make it, certainly do so. You all know that I am a proud supporter of “tasting along the way,” yes? Yes. And if you haven’t played with this green fruit outside of guacamole, and are wondering what is wrong with me…. Try it. You can’t taste it. At all. Fo rizzy.

Healthy-sneaky win!

Have you tried avocados in dessert before?

Featured in Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

It’s been warmer lately here in Boulder, so I’m transitioning into Spring Eating. In fact, today we are heading up into the mountains for a hike in the sun (and, most likely a few feet of a little snow on the ground. Such is life in the Rockies. (I actually love it.) Anyway, tis the season for lighter fare: more raw veggies, lighter desserts, easy steps, simple ingredients. Anyone else? Here’s my first spring salad of 2011 — wow, that feels so good to write! Spring!!!

Ingredients:
1 bunch asparagus
1 avocado
1-2 tomatoes (I used Roma)
Oregano
Basil
Salt + Pepper

Recipe:
1) Cut asparagus into 2-3″ segments
2) Steam asparagus lightly (I like mine to still have some crunch)
3) Dice avocado into small “cubes”
4) Dice tomato
5) Gently combine, adding salt, pepper, oregano, and basil to taste (the oregano is key!)

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It’s so straightforward I feel badly calling it a recipe…! I ate mine with a huge serving of socca, and finished with the rest of our Peanut Butter Dessert Hummus/Cookie Dough Dip. Seriously, have you not tried it yet?!

Have a beautiful Sunday. I hope it’s restful and filled with all the things that nourish flourishing in your life!