Spicy Avocado chutney 

Avocado is a nutritional power house. This delicious raw avocado chutney will win over just about anybody’s heart.

Ingredients:

•  2 Hass avocados

•  2 jalapeno peppers

•  2 cloves of garlic

•  1 tsp of grated ginger

•  lemon juice from one lemon or half lime size tamarind

•  salt to taste

First blend pepper, lemon juice or tamarind and garlic, then add avocado, add water little at a time to the consistency you like, puree until smooth; it takes less than ¼ cup water. Garnish with cilantro. This is an excellent dip for any kind of chips, or a spread for sandwiches and wraps.  To get smoky touch you can roast Jalapeno and garlic.

You can season this at the end if you like. Heat 1 tbsp of olive oil, add mustard seeds, jeera and urad dal and small piece of dried red chilly and curry leaves. Once the mustard seeds splutter take it out of pan and add to avocado chutney. Seasoning is optional. No need to season if you want to keep this raw. This is another variation of guacamole. This goes very well with steamed rice or roti.

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Rainbow Smoothie

 Ingredients:

•  6 beetroot leaves

•  Juice from 2 oranges

•  15 green grapes

•  Small piece of dry kelp (soaked in water for 1 hour)

•  ¼ cup of pine nuts ( may replace with walnuts or pecans)

•  8 oz filtered water

Blend all in Vitamix and enjoy!

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Ingredients:

1 cup French lentils(hulled)

1 tbsp olive oil

1 medium size potato

3 cloves of garlic

1 medium size onion

½ cup carrot pieces(peeled and diced carrots)

 Procedure:

•    Clean well and boil 1 potato. No need to peel.

•    When you can stick a fork through potato turn off the heat.

•    Heat oil on a heavy saucepan, and fry dry lentils.

•    Once you smell the aroma from lentils and the lentils starts to turn dark, add minced garlic, onion, carrot and sauté with lentils. After 2 minutes of stirring add 5 cups of water(I use water in which potatoes are boiled).

•    Mix it and simmer and cover it. You can add any vegetables of your choice like celery or cucumbers.

•    Once the lentils are soft which usually takes about 20 minutes, add salt to your taste and any spice of your choice, or even just salt and pepper will taste good too.

•    Add 2 tbsps of cooking wine at the end.

•    After you pour it in containers, lay out tomato, mozzarella cheese, parsley, or cilantro in any pattern you like and cover for few minutes for cheese to melt. Vegans can skip the cheese.

Viola! Your healthy lentil soup is ready to eat! Thanks to David Barkley for teaching me how to make this mouth-watering, healthy soup.

Tips:

Dehulled lentils disintegrate in cooking, making a thick soup

 Recipes from Dr. Saila's blog http://www.drsaila.com

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