Feeling like a salad for a main? Try this hearty combination of kale and ground beef, made to satisfy. Of course you can add any other veggies you’d like. I kept it basic with some standards, kale and avocado, of course.
Looking for a tasty fruit and veggie combination for a quick blended breakfast? Start with this one and adjust as you choose. You may decide to add more fruit or stick with a less sweet beverage. Either way, enjoy your greens!
No part of the precious avocado should go to waste – that is my mantra. As you’ve seen in previous posts, skins get composted in my worm bin. The flesh, of course, gets eaten, but now you may also sprout that seed to grow your very own avocado tree. Follow these initial steps and stay tuned for the next Phase in a later post. Happy sprouting!
Sprouting The Seed
1 organic avocado seed, rinsed
1 small glass jar
3 wooden toothpicks
water to fill jar
Thoroughly wash your avocado seed.
Poke the toothpicks into the seed so that they are evenly spaced around the middle.
Suspend the seed with the heavy side down over the jar of water, (About 3cm of the seed should be sitting in water).
Place the seed out of direct sunlight and top up the water as needed.
In 2-6 weeks, roots and a stem should start to sprout.
Looking for a simple, tasty way to prepare this magical fruit? Soaking and simmering provides a nice rich flavor minus the indigestion. Makes a great base for any garnishes used to spice up a dish and can even be transformed into a complete meal with a side of steamed rice.
Raw kale makes for a robust salad that can accommodate all kinds of tasty ingredient combinations. In this version, I’ve used caramelized onion, goat cheese, almond slivers and avocado, but you could also play around with adding pear and/or cranberries, depending on how central you want this dish to be.