Tropi-Kale Stuffed Avocados (Raw Foods)
"Just joined a group on FB called "Uncooking101.com" and got this recipe today in my News-feed. We had it for lunch and were delighted! As it turned out, I didn't have red bell pepper, so I used the carrot-beet pulp left over from juicing, nor did I have chipotle so I subbed a sprinkle of smoked paprika. It was fabulous!"
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cups kale, thinly sliced
- 1⁄4 teaspoon salt
- 1 lime, juice of
- 1 tablespoon cold-pressed coconut oil
- 1 garlic clove, minced
- 1⁄2 cup pineapple, diced
- 1⁄4 cup red bell pepper, diced
- 2 tablespoons cilantro, chopped
- 2 tablespoons scallions, chopped
- 1⁄8 teaspoon chipotle pepper
- 2 avocados
directions
- Toss the kale and salt in a large bowl. Massage the kale by hand, causing it to soften and wilt. Proceed for several minutes until the kale is very soft. Add lime juice, coconut oil and garlic and massage a bit more to flavor the kale. Toss in pineapple, bell pepper, cilantro, scallions and chipotle. Mix very well.
- Cut your avocados in half and remove the pit. If the hole left by the pit is very small, you may wish to scoop out a bit of the flesh to make room for the stuffing.
- Divide the kale mixture into four equal portions and fill the avocados. Serve immediately. If you wish to prepare the kale salad in advance, just keep the avocados whole until ready to serve to prevent browning.
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RECIPE SUBMITTED BY
Glori-B
United States
I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul!
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