SNEAKY CHEF GUACAMOLE
Guacamole is one of the few green health foods that most guys will gladly dip into. In this recipe, the addition of broccoli, spinach, and peas in the Recipe #390699(which is basically steamed except the peas and blended) increases volume while simultaneously turning this snack into a superfood. Feel free to add one or all of the optional extra boosts, which are not only traditional for guacamole, but also add another important layer of nutrients. From The Sneaky Chef cookbook.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 5
Steps:
- Halve the avocados lengthwise, remove the pit, and scoop out the flesh.
- In a small bowl, combine the avocado with the lime juice, salt, Green Puree, and the optional extras, if using.
- Blend lightly with a fork.
- Serve with chips, toast, pita bread, or as a spread for a sandwich!
Nutrition Facts : Calories 114.4, Fat 9.8, SaturatedFat 1.4, Sodium 199, Carbohydrate 7.6, Fiber 4.7, Sugar 1.1, Protein 1.5
SNEAKY CHEF'S MAKE-AHEAD GREEN PUREE
You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef!
Provided by Sharon123
Categories Spinach
Time 25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Raw baby spinach is preferred to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
- If using raw spinach, thoroughly wash it, even if the package says "prewashed."
- To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.
- To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.
- Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.
- This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.
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