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Any foodies here?


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#1 Teatime

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Posted 21 August 2012 - 12:00 AM

My first rheumatologist was incredibly versatile. He was a medical doctor, of course, but he was also a certified naturopathic practitioner and he had a degree in public health from Harvard, too! So while he used conventional tests and treatments, he also encouraged his patients to eat healthy foods and take care with their diets. Great doctor, and I was sorry to have to leave his care when I moved.

But I continued to explore good nutrition and pay attention to what was in the food I bought and where it came from. A natural grocer moved into town so I buy organic produce and products when possible. I've given up "fizzy drinks" and make my own blends of herbal cold teas to drink. I cook from scratch and love to try different herbs and spices and to make my own healthy sauces!

Is anyone else here a foodie and/or interested in discussing food and recipes? Here's a sauce I concocted as a healthier alternative to mayonnaise and tartar sauce for seafood. It's wonderful with fish, as a condiment on sandwiches (especially turkey!) and can be used as a lovely salad dressing, too. Keep it chunky and it's a marvelous salsa or chutney for poultry and fish. I hope you enjoy it!

Julie's Creamy Avocado Sauce
1 cup of plain cultured coconut milk (found in the dairy section of the grocers, near the yogurt)

1 medium avocado, pitted and skinned

1/2 cup of organic canned diced tomatoes with mild chilis. If you can't find the canned version, you can also just chop up your favorite tomato and finely chop half of a mild (or medium, if you prefer) green chili pepper. I use canned when I am in a hurry and fresh when I don't mind chopping, lol. Anaheim, serrano and poblano peppers are the best! I think jalapenos can be too overpowering and habaneros are crazy-hot!

A squeeze of fresh lemon

A half-teaspoon of powdered or grated fresh ginger, and a half-teaspoon of cumin, ground coriander seed, and finely chopped garlic or minced garlic from a jar.

In a small bowl, mash up the avocado with a fork and mix in the cultured coconut milk. Stir in the tomatoes/chilis and spices. Squeeze some lemon juice into the mixture and add salt to taste. (Just a dash works for me, if I use any at all!)

Pour the mixture into a small personal food processor with a chopping blade and use it to blend all of the veggies and flavors well. How long you let it whir is a matter of taste and depends on your intended use. You can keep it somewhat chunky and serve it as a sort of chutney or salsa with poultry or seafood; you can blend it smooth and use it as a salad dressing or condiment. I usually process it for 30 seconds or a bit less so that it's smooth but also has some distinct veggie bits.

I use a multi-blender that has different sized cups that double as storage containers so once it's been processed, I just remove the cup from the cutting disk and screw on the lid. If you are using a traditional blender or small food processor, simply put the sauce into a storage container. You can eat the sauce right away or refrigerate for at least 30 minutes if you want to serve it cold. The sauce will keep for a couple of days in the refrigerator.

#2 Joelf

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Posted 21 August 2012 - 08:11 AM

Hi Julie,

Your advocado sauce sounds distinctly yummy!! :great:

I've never heard of Anaheim, serrano and poblano peppers, so googled them and I bet they add a lovely flavour and bite to the sauce.

What a lovely idea for a chutney or salad dressing!...... I shall be trying your recipe out (providing I can get hold of the ingredients) and I'm sure Amanda will be very interested in your recipe as well as she is the most fantastic cook!!

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#3 Teatime

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Posted 21 August 2012 - 10:59 AM

Jo,
I was wondering how ingredients might translate to other countries! I'll bet y'all have even better peppers available from the Mediterranean! Do you get avocados? Although I much prefer cultured coconut milk, plain yogurt would work, I think.

Organic, fire-roasted tinned tomatoes are really quite good. Many brands offer them diced with green chilis. I checked my cupboard and the cans don't say what type of peppers are used but it's probably one that I mentioned.

I hope you can find the ingredients and give it a try! Served with a mild grilled whitefish like flounder or haddock, it's heaven on a plate, IMO!
All best,
Julie

#4 Joelf

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Posted 21 August 2012 - 01:06 PM

Well, I shall certainly try and give your sauce my best shot, Julie! I can get hold of advocados and I've never actually tried to get cultured coconut milk, but can certainly get hold of plain yogurt.

I like trying new foods and sauces, although my husband doesn't! :emoticon-dont-know: However, I get round that by just not telling him what ingredients the food contains and he happily ate a venison casserole once thinking it was beef, having previously sworn he would never touch game meat! ;) (Ignorance is bliss!! :lol:)

Best wishes,

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#5 Teatime

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Posted 21 August 2012 - 09:38 PM

Well, I shall certainly try and give your sauce my best shot, Julie! I can get hold of advocados and I've never actually tried to get cultured coconut milk, but can certainly get hold of plain yogurt.

I like trying new foods and sauces, although my husband doesn't! :emoticon-dont-know: However, I get round that by just not telling him what ingredients the food contains and he happily ate a venison casserole once thinking it was beef, having previously sworn he would never touch game meat! ;) (Ignorance is bliss!! :lol:)

Best wishes,

Indeed! :lol: I used that technique with my son when he was little. He wouldn't touch vegetables to save his life so I chopped them up very small and told him they were "spices and herbs." ;) I hope you can find the cultured coconut milk. It's so much lighter and tastier than yogurt but it has the beneficial cultures, too. I use it for a lot of things. I made some rice pudding tonight and mixed in some cultured coconut milk in place of some of the regular milk. Very yummy!