This is my new favorite way to eat mangos.

 

 

To make this Pico de Gallo you’ll need a mango, an avocado, a handful of parsley and cilantro if you have it,a few slices of red onion and  juice of a lemon.

 

 

Then you chop everything up.

 

 

toss it in a bowl.

 

 

Add lemon juice and mix together.

It’s that easy to make!

 

 

Put it in a bowl to serve

 

 

Or pack it up for a picnic and eat it with guacamole corn chips.

 

 

 

Mango Pico de Gallo

• 1 mango
• 1 avocado,
• a handful of parsley and cilantro if you have it
• a few slices of red onion 
• juice of a lemon
• pinch of salt

 

chop everything and toss in a bowl. Mix and serve.

I saw a recipe for Gluten free lemon tarts on Golubka and the food styling had me at first sight.
I had to modify the recipe substantially since I don’t have pine nuts and already had an idea of what I wanted it to taste like.



For the gluten free crust In a bowl add almond flour, 



oat flour,



sugar and a little less coconut oil than I used.



Mix it together 



then press crumbs into pans with your fingers. Bake at 350 for 10 minutes or so.



While they’re baking zest a lemon or just enough to get yourself a teaspoon of zest.



Toss the zest in the bowl you made the crust in along with sour cream,



lemon juice,



sugar,



and two egg yolks. Mix together then check on the crust.



Uh-oh! They aren’t supposed to look like that! I think too much oil makes it slide down the edges.



Back to the filling, add some maple syrup and mix.



If the crust is going to be disagreeable don’t worry about it and pout the filling in anyway. 



Bake for 10 minutes.



Let cool completely.



Garnish with eatable flowers or berries before serving.

Maple Lemon Tart Gluten free

Crusts
1 cup almond flour
1/2 cup oat flour pinch of salt
1 tsp vanilla extract
3 tablespoons coconut oil

Lemon Filling
16oz sour cream
2 egg yolks
1/4 cup sugar
2 tablespoons maple syrup
juice of 1/2 lemon
1/2 teaspoon lemon zest

Preheat the oven to 350 degrees F
In a large bowl, combine all of the crust ingredients. press the mixture into mini tart pans or mini pie pans evenly with your fingers. Bake the shells for 15 minutes or until golden brown.

While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla extract, and lemon zest.
Remove baked crust from oven and immediately pour sour cream mixture into the hot crust. Return to oven for 10 minutes. Remove from oven, let cool, and then refrigerator until serving time.
Garnish with edible flowers or berries or anything else you like.

 

This Blueberry Broccoli and Bean smoothie was inspired by Hannah’s 4 B smoothie.  I didn’t have any bananas so this is just a 3 B smoothie.

 

 

 

Here’s what I started with plus the things I forgot to remember to get together for the group photo. But this is most of it.

 

 

I only put 3 pieces of broccoli in, I was scared.

 

 

Next I tossed in a few frozen green beans,

 

 

and Some honey.

 

 

I used maybe a third of a piece of tofu

 

 

 

 

A spoon of orange juice concentrate,

 

 

some flaxmeal but not too much ‘cause that stuff isn’t real tasty in large quantities.

 

 

Half a container of blueberries and blended until it was pretty smooth. Then stopped to taste test added ice and blended again until no broccoli chunks remained. 

 

 

 

Serve immediately.

 

3B Smoothie

ingredients

• 3 or 4 broccoli florets
• 1/2 cup frozen green beans
• about a 1/2 cup tofu
• 1 tablespoon orange juice concentrate
• big spoon of honey
• 1 teaspoon flaxmeal
• 1 cup blueberries
• 1-2 cups ice cubes

Place all ingredients in blender reserving most of the ice cubes and blend. Once relatively smooth add more ice and blend until you like it.

Serve immediately. Or make ahead and ignore the discoloration of the broccoli

This simple Guacamole grilled cheese sandwich is every bit as good as it looks!
One warning though, it is one messy thing to eat. You either need a fork or to be eating it around people you’re comfortable licking your fingers in front of.
Now that you are informed about the dangers, here’s how it was made:



Butter one side of each piece of bread.



place some cheddar on each side




Place fresh Guacamole one one side.
Grill each piece of bread butter side down until cheese is melty. Then place the just cheese piece of bread on to the cheese and guacamole bread. Over low or no heat let warm until cheese is dripping out.



Eat warm.

Guacamole Grilled Cheese

Adapted from Closet cooking

ingredients

• sour dough bread or any bread really
• fresh guacamole
• cheddar cheese but I prefer Cabot cheddar

 

Guacamole made from Closet Cooking’s recipe. I’ve loved looking at Kevin’s dripping melty good grilled cheese sandwich photos over the last couple of years. I’m still going to make that grilled cheese with maple syrup sandwich one of these days.

But today I was making guacamole.

 

 

I chopped up a tomato and removed the seeds.

 

Mashed one avocado at a time because I chose a plate that was almost too small.

 

 

I was careful and managed to get both avocados mashed on one plate.

 

 

I chopped up some red onion as fast as I could before I cried.

 

 

I didn’t cry. This onion had been in the refrigerator and I think that helped. When it comes to onions I need all the help I can get.

 

 

I minced up a very small jalapeño. I was scared to put too much in as these peppers had been very hot. 

 

 

Then I tossed everything into a bowl that was almost too small.

 

 

I only had half a lemon but it was lemony enough

 

 

Added some cumin that wasn’t very fresh and I think I could’ve added more.

 

 

A little salt and pepper.

 

 

Remembered the tomatoes at the last minute. The cilantro was a scratch since there was none in the garden.

Even though it was missing the cilantro I thought it tasted just as good as I imagined it would when I first looked at the recipe.

Guacamole

from Closet Cooking

Ingredients

• 2 large avocados, mashed
• 1 lime, juice
• 1 jalapeno pepper, finely diced
• 1 plum tomato, seeded and finely diced
• 1/4 cup red onion, finely diced
• 1 tablespoon cilantro, chopped
• 1/2 teaspoon cumin, toasted and ground
• salt and pepper to taste

Directions

1. Mix everything.