The chocolate sapotes I ordered decided to ripen all at once. Oh my! I actually get to eat a meal of them. Never had that happen before. So guess what is for dinner tonight!
I made a new recipe for stuffed tomatoes. I usually make tabouli but went with a mexican theme, Spanish rice. I had a raw recipe for it, but omitted the salt and olive oil. This was awesome! I used jalapeno peppers without the seeds to give it some warmth without the heat. (This recipe will be great in the summer when corn is available to add.)
ingredients: in a big bowl combine
1 head of cauliflower, shredded
4 green onions, diced
1 orange pepper, shredded
1 tomato chopped
1 jalapeno deseeded, shredded
juice of one lemon
1/2 head of cilantro
1/2 avocado
1 teaspoon chili powder
1 teaspoon paprika
I actually doubled this and was able to stuff 28 tomaotes. I also took the avocado and lemon juice in a separate bowl and mixed it smooth. It made for a nice thick sauce. I added the sauce to all the indredients and mixed it up. This recipe and the tabouli recipe is really good the next day and a few days after.
Breakfast - 4 bananas and water
20 mile 2400 vertical, fuel bananas
lunch - orange juice and kiwis
dinner - bananas and chocolate sapotes
Yum! I can't wait to try this. I have several digital raw recipe files titled "Kathleen's Recipe for XXX." Always excited to add to them. :D
ReplyDeleteThe sapotes are so good on their own, but if you feel like trying another fruit with them, I thought they were delicious when blended with raspberries.
Oh Kim, perfect timing. I am sending hubby out to the store and I will have him pick up some raspberries. That will be dinner tonight!
ReplyDeleteEnjoy the spanish rice!
this will be post race dinner #1 ;-)
ReplyDelete