Posts Tagged ‘raw’

My dear followers, I must apologize for the long hiatus. Some big changes are about to take place in the next few months, including a big move to half way across the world. So needless to say, all the planning has been keeping me nice and busy.

The idea for this post came about when I was researching which fruits and veggies were popular in Australia. And to my delight, I found out that Chayote’s have been known to grow extensively there!

About a year or so ago, Hugh and I noticed this interesting looking item at the grocery store, and we just had to try it. We both instantly liked this refreshing crunchy vegetable (well, technically it’s considered a fruit). We love slicing ‘em up and dipping ‘em in my homemade hummus.

Chayote is a tropical member of the cucumber and squash family. It is fat free, sodium free, a good source of vitamin C and fibre! It also contains significant amounts of the B-vitamins thiamine, riboflavin, niacin and folate. The fruit is also a rich source of potassium, and contains decent amount of magnesium, zinc, copper and manganese. Chayote’s have diuretic, cardiovascular and anti-inflammatory properties. In Native American medicine, the fruit is a common folk cure for all kinds of urinary disorders – including urinary infections and renal stones. Awesome!

It can be stored for up to one month uncovered in a cool, dark place, or in a plastic bag refrigerated for up to a week. Choose unblemished chayote with dark furrows. Color ranges from cream to dark green, but most are an apple-green. The smaller ones are more tender.

I find their flavor to be rather bland, very reminiscent of a cucumber in fact. That’s why they are so good dipped in hummus. They don’t even need to be peeled. Not only can they be enjoyed raw, they can also be boiled, baked, stuffed, mashed, fried or pickled! A ton of recipes can be found on the net. But again, I love dipping ‘em in hummus. So here is my hummus recipe.


You’ll need:

2 cups cooked chickpeas or 1 can chickpeas, drained and rinsed well

1/3 cup tahini

1/4 cup fresh squeezed lemon juice

1 tsp sea salt

2 cloves garlic

1 tablespoon cold pressed extra virgin olive oil

1 pinch cumin


Blend all ingredients using hand-held blender or in blender or food processor, adding water as needed until smooth.


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avocadoAhhh the Avocado – such a misunderstood fruit (yes, it is indeed classified as a fruit). Avocados are unique among the fruits in that they are a very concentrated food, more like a nut than a fruit. They also get a bad rep as being very fatty. Although they are high in fat, they are high in ‘good fat’ – the kind that your body needs and uses, not the kind that gets stored as flab and arterial plaque. Avocados are rich in potassium, contain good amounts of B vitamins and vitamins E, and they also have the highest fiber content of any fruit. Avocados are also great for skin and hair. Vitamin E helps keep your skin clear and glowing, and potassium and B vitamins keep your hair strong and shiny. But avocados can also be great for your skin and hair when placed directly on them!

They supply over a third of the daily recommended amount of vitamin K, a nutrient necessary to prevent blood clotting, and to assist with the absorption of calcium. They also have a significant amount of vitamin C, needed for immune health and tissue repair. So much in a such a small, tasty package!
Avocados are so rich and creamy, and can be used in a variety of ways. Here I’ve found a way to use them in a dessert (actually this dessert is adapted from a Woody Harrelson recipe). This dessert is completely raw, vegan, and delicious! No one will ever guess it’s made of avocados!



Avocado Chocolate Mousse

You’ll need:

  • 3 ripe avocados
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 ½ tablespoons cold-pressed coconut oil
  • 2/3 cup cocoa


Blend all ingredients in blender or food processor until smooth!

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