i got this recipe from Nomi Shannon's book, "The Raw Gourmet". It has lotsof pretty pictures in it. AND all kinds of incredibly useful charts in the back (sprouting, seasons of foods, food combining, etc). If you like this recipe, you'll like her other recipes and should probably just go ahead and buy her pretty...

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  • Yield

    serves 6-10

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Ingredients

8-10 avocados (reserve pits)

juice of 1-2 lemons

1-2 red peppers

1/2 cup chopped cilantro

1 red or yellow onion cut into chunks

2-3 cloves garlic

celtic salt to taste

Recipe Directions

1. process avocado

2. add everything else and pulse tip pieces are small and even

3. put into 6-10 small bowls with a pit in each one, or in 1 big bowl

Sweet Adeline's Thoughts

By Sweet Adeline

i got this recipe from Nomi Shannon's book, "The Raw Gourmet". It has lotsof pretty pictures in it. AND all kinds of incredibly useful charts in the back (sprouting, seasons of foods, food combining, etc). If you like this recipe, you'll like her other recipes and should probably just go ahead and buy her pretty book :) there are little notes about this recipe i didn't include

try spread on a portobello mushroom that has been splashed with lemon juice. top with a tomato slice

this replaces my old "junk food"

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