Tag: avocado

Chef V’s Guacamole w/Pomegranate and Mango

Chef V

I like to make this guacamole for the holidays – so pretty and festive!

Chef V tip: save the pit and keep it in the mixture to keep the guacamole from turning brown.

creamy green smoothie

Ingredients

2 large ripe avocados
2 tsp. fresh lime juice
1/2 tsp Fine sea salt
1/4 small white onion, finely diced
3 fresh cilantro sprigs with stems, chopped
2 Tbs. diced mango
2 Tbs. pomegranate seeds
1 tsp. Chopped jalapeno (optional)

Directions

For guacamole: Cut the avocados in half and remove the pits. Scoop the flesh into a bowl. Using a fork or a potato masher, mash the avocado with the lime juice and 1/2 tsp. salt until the guacamole is smooth but still has a little texture and some chunks. Stir in the onion, mango, cilantro and jalapeño (optional). Top with pomegranate seeds. Taste and adjust the seasoning for dipping. Serves 4.

Chef V’s Mango Burrito Bowl w/ Fresh Wild Halibut

Chef V

I love fish. Its high in protein, omega-3 fatty acids, selenium, and other nutrients. It also tastes great and go fit in easily tomost dishes. I love seasoning this and adding it to a burrito bowl. Its light, gluten-free, high protein and tons of nutrients.

Add 4-6 oz halibut to this burrito bowl. Serves 3.

burrito bowl with wild halibut

Ingredients

  • For the fish:
  • 1 lb halibut
  • 1tbps. olive or coconut oil
  • 1 tbsp. coconut sugar
  • 1 tsp. garlic powder
  • 1 tsp onion powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp pepper
  • For the burrito bowl:

    2 cups organic mixed greens (arugula, spinach, red leaf, kale, chard, green leaf, or romaine, etc.)

  • 1 cup cooked organic quinoa or brown rice, cooled
  • 3⁄4 cup organic black beans, cooked and cooled
  • 1⁄2 mango skinned and cubed
  • 1⁄4 cup chopped cilantro
  • 1⁄4 small red onion diced
  • 1 small lime, juiced
  • 1⁄2 avocado, skinned, cubed
  • Optional: 4-6oz protein like grilled chicken or salmon.

Directions

For the fish:
Mix the seasoning together in a small bowl. cover the fish in oil. generously coat the fish in the seasoning. Grill on the grill on medium for 3 minutes each side (depending on the thickness of your fish. Cook longer if thicker). Remove from grill, cover in foil and let sit for 5 minutes to rest and continue cooking). Add to the mango burrito bowl for a nice refreshing take on this classic.

For the burrito bowl:
Fix two bowls with lettuce on the bottom. Top with plain quinoa (or rice) and beans. Mix mango, onion, cilantro, and lime juice in a small bowl. Add mango mixture to top of salad. Top with avocado, optional protein and serve. Bon Appétit!

Serves 2

What Do I Eat Today – Featuring Almond Flour Crusted Chicken

Chef V

what do I eat today

This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, a new recipe for an Immunity Smoothie you are going to love.  For dinner,  my new recipe for Almond Flour Crusted chicken, served with my Mandarin Asian Salad.

lemons

I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.

immunity smoothie

For Breakfast – Chef V's Immunity Smoothie

I've created this new Immunity Smoothie to start the day. Made with ginger, turmeric, kale and coconut water, it gives me extra drive as I start a busy day.

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Chef V's Chipotle Mango Burrito bowl

For Lunch – Chef V's 'Chipotle' Mango Burrito Bowl

My “What do I Eat today” lunch is my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.  – Veronica

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Almond Flour Crusted Chicken, Mandarin Asian Salad

Dinner – Almond Flour Crusted Chicken

A new recipe that uses crushed almond flour crackers and a honey mustard sauce. It makes a delicious main course, accompanied by my Mandarin Asian Salad.

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Mandarin Asian salad

Dinner – Mandarin Asian Salad

You can use lots of different greens to make this Asian inspired salad but I always include cabbage. If you are cleansing, just skip the mandarin oranges to keep it cleanse friendly.

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Veronica and green drink

Raw Cucumber + Avocado Gazpacho

Chef V

Cool and creamy, soups are a great way to start a meal, but are also awesome as a main course. You can easily double or triple my recipe and have delicious leftovers. The beauty of my veggie-rich recipe is that its high water and fiber content slows how fast you eat and fills you up quicker.

raw cucumber + avocado gazpacho

SERVES 2-4

Ingredients

  • 1 ripe avocado
  • 1 cucumber
  • 1/2 cup fresh cilantro leaves
  • 1 clove garlic
  • 2 tablespoons chopped fresh chives
  • 2 cups filtered ice water
  • 1 1/4 teaspoons sea salt
  • 1 lime, juice only
  • OPTIONAL TOPPINGS
  • Chopped tomatoes
  • Fresh chopped chives
  • Cucumber slices

Directions

Refrigerate all the ingredients overnight. Peel and seed the avocado and peel the cucumber and garlic.

Place all the cold ingredients in a Vitamix and process until smooth.

The colder the ingredients are, the less foam there will be. Serve cold and top with chopped tomatoes for a bright pop of flavor.

Creamy Green Smoothie

Chef V

My creamy green smoothie has it all: a rich creamy flavor from avocado, plus dark leafy greens, a natural sweetener from dates, and fiber from chia seeds. A pinch of cinnamon and a squeeze of lemon add spice and acid. Health alert: potassium is an important mineral that most people don’t get enough of. But instead of reaching for a banana, eat an avocado – it contains more potassium and way less sugar. 

Chef V’s Food Fact: Avocados are a nutritionist’s dream food – packed with nearly 20 essential nutrients, including fiber, potassium, vitamin E, B vitamins, and folic acid. Have one in a creamy green smoothie!

creamy green smoothie

Ingredients

  • 1 small ripe avocado
  • 2 large leaves green kale
  • 1 cup spinach
  • 2 medjool dates, pitted
  • 1 lemon, juice only
  • Pinch of cinnamon
  • 1 tablespoon chia seeds
  • 1 1/2 cups filtered water
  • 1 cup ice

Directions

Combine all ingredients in a blender. Blend 1-2 minutes until smooth. Will keep for up to 3 days refrigerated.

Bon Appétit!

What Do I Eat Today – The Importance of Liquids

Chef V

what do I eat today liquids

This “What Do I Eat Today” menu focuses on the importance of liquids, especially at breakfast.

Liquids are alkalizing to the gut, help cleanse the colon, and have so many other benefits.

Start your day with lemon juice and water, followed by Green Drink. Enjoy my Herbal Tea recipe with ginger and cinnamon, and take a probiotic- I like Bio-K+.

Chose from two smoothies – my Tropitaya Smoothie, this month with fresh Ginger and Turmeric, or my Tropical Green Smoothie with Ginger.

For lunch we have Creamy Carrot Soup, and Raw Cucumber & Avocado Gazpacho is a cooling afternoon snack. For dinner, Creamy Broccoli Soup finishes the day.

lemon water

First Thing in the Morning

I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.

berry parfait

For Breakfast – Tropitaya or Tropical Green Smoothie

This “What do I Eat Today” menu includes a Tropitaya or Tropical Green Smoothie. The Tropitaya Smoothie is one of the most popular smoothies (and one of my favorites) at our stores in New Jersey and San Diego. In this month's menu, I add fresh turmeric and ginger.

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An alternative to my Tropitaya Smoothie in this menu, my Tropical Green Smoothie adds fruit and vegetables to Chef V's Tropical Green Drink. Optionally you can add 1 tbsp pea protein, 1 tsp fresh ginger, 1/2 tsp fresh turmeric to the smoothie.

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creamy carrot soup

Lunch – Creamy Carrot Soup

Creamy and delicious without dairy, this Carrot Soup recipe uses cashews to add richness and flavor. Fast and easy to make, the recipe is perfect for two, tasty and healthy. Add fresh turmeric and ginger for additional benefits.

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raw cucumber gazpacho

Afternoon Snack – Chef V's Raw Cucumber Avocado Gazpacho

Cool and creamy, my Gazpacho is a great light snack. You can easily double or triple my recipe and have delicious leftovers. The beauty of my veggie-rich recipe is that its high water and fiber content slows how fast you eat and fills you up quicker.

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Dinner – Creamy Broccoli Soup

My Creamy Broccoli Soup is for dinner. Made with coconut milk and coconut oil, the fiber in this soup supports gut health and has anti-inflammation and antioxidant properties. For additional gut health assistance, try my recipe variation adding fresh turmeric and ginger.

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veronica

Grilled Mango Salad

Jean Yates

My Grilled Mango Salad makes any meal delicious. It combines the hearty flavor of black beans with the luscious richness of mangoes and avocado, all in a healthy salad, perfect before or after a Chef V Cleanse.

Chef V’s tip: Add grilled chicken or fish for more protein!   – Veronica

Serving Size: 4 People

grilled mango salad

Ingredients

  • 1 to 2 mangos, peeled and cut into thick slices
  • 4 cups mixed greens (use your fav!)
  • 1/2 cup red onion
  • 1 cup cooked and cooled or 1 (15 ounce) can black beans, drained and rinsed
  • 1 avocado, diced
  • 1/4 cup Chef V's Cilantro Lime Dressing

Directions

Preheat a grill or grill pan on a stove over medium-high heat. Place the mango sliced on the grill rack or pan and cook for 1 minute, or until grill marks appear. Transfer to a cutting board and cut the grilled mango into smaller chunks.

Plate the greens and top with grilled mango, red onion, and black beans. Drizzle with dressing and serve.

Skinny Shamrock Smoothie

Chef V

Shamrock Smoothies are popular around St. Patrick’s Day.  However, they are typically not very healthy.

Here is my favorite version of a Shamrock Smoothie. It’s light, healthy, creamy and it tastes so good!

It’s also a low sugar smoothie. Stay skinny and look your best in green with this delicious recipe.

skinny shamrock smoothie

TOTAL: 15 min

Prep Time: 15 minutes

Serving Size: 1 Person

Ingredients

  • 1 small avocado (or ½ large avocado)
  • ¼ cup lemon juice
  • 1 date, pitted
  • 1 cup spinach
  • 1 cup kale
  • 1 tsp. cinnamon
  • 1 tbsp. chia seeds
  • 1 tbsp. Chef V vanilla pea protein

Directions

Blend all ingredients together in Vitamix or blender for 1-2 minutes, until smooth. Serve in your favorite glass and garnish with a spinach leaf cut out like a shamrock.

Easy Green Salad

Chef V

Green is good! Let me show you a variety of tasty ways you can create a sensational salad. Start with locally sourced organic greens, top your salad with a variety of colorful vegetables, fruits, legumes and a touch of lean protein. Salads are easy to prepare and are a super convenient way to get more nutrients into your diet.

easy green salad

TOTAL: 15 Min

Prep Time: 15 Min

Serving Size: 2 People

Ingredients

  • 3 cups mixed greens (use your favs)
  • 1 cup shredded green cabbage
  • 1 small seedless cucumber, peeled and sliced
  • 1 cup cooked hot or cold kidney beans
  • 1 ripe avocado, sliced

Directions

Gently combine all the ingredients, drizzle with one of my dressings, and serve.

Gluten-Free Toast + Avocado Smear

Chef V
A special breakfast or a brunch treat, my recipe adds flavor to the avocado with a hint of vinegar’s tang and red pepper flakes.

avocado toast

Ingredients

1 slice gluten-free bread or 1/2 gluten free bagel

OPTIONAL TOPPINGS

  • Fresh lemon juice
  • Apple cider vinegar
  • Pinch cayenne pepper or red pepper flakes
  • Pinch sea salt

Directions

Lightly toast the bread and spread the avocado on like butter. For extra pizzazz, add a dash of lemon juice, apple cider vinegar, cayenne pepper, or sea salt, if desired.

Chef V’s ‘Chipotle’ Burrito Bowl

Jean Yates

Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.  – Veronica

chia seed pudding

Ingredients

  • 2 cups organic mixed greens (arugula, spinach, red leaf, kale, chard, green leaf, or romaine, etc.)
  • 1 cup cooked organic quinoa or brown rice, cooled
  • 3⁄4 cup organic black beans, cooked and cooled
  • 1⁄2 mango skinned and cubed
  • 1⁄4 cup chopped cilantro
  • 1⁄4 small red onion diced
  • 1 small lime, juiced
  • 1⁄2 avocado, skinned, cubed
  • Optional: 4-6oz protein like grilled chicken or salmon.

Directions

Fix two bowls with lettuce on the bottom. Top with plain quinoa (or rice) and beans. Mix mango, onion, cilantro, and lime juice in a small bowl. Add mango mixture to top of salad. Top with avocado, optional protein and serve. Bon Appétit!

Serves 2

Grilled Watermelon Salad

Chef V

Yes you can grill watermelon! It will reward you with a smoky flavor and lots of sweetness. Combining the scent of outdoor barbecues with the fresh fruit flavors we love, the result is memorable. Try this on your friends and revel in the compliments.

Watermelon is high in potassium, vitamin A,  vitamin C, and it’s super low calorie. 2 cups = 80 calories! Watermelon also provides vitamin B6 and glutathione. The body needs these vitamins, nutrients, and compounds like glutathione for proper immune function. Check out this yummy fun salad with a grilled take on watermelon to bring some versatile flavor to this delicious and nutritious food. – Veronica

easy green salad

Serving Size: 2 People

Ingredients

  • 2 large slices watermelon to grill
  • 3 cups cooked quinoa
  • 3 radishes, sliced
  • 2/3 cup Cilantro Lime Vinaigrette (see recipe)
  • 10 cups chopped romaine lettuce
  • 2 medium ripe avocados, sliced
  • 1/4 teaspoon chili powder, optional
  • 2 tablespoons chopped fresh cilantro, optional

Directions

Preheat a grill or a grill pan on a stove over medium high heat. Place the watermelon slices on the grill rack or pan and cook for about 4 minutes, or until the watermelon is lightly charred, turning once about halfway through cooking. Transfer to a cutting board and cut each watermelon piece into slices.

In a large bowl combine the quinoa and radish slices and lightly toss with the vinaigrette.

To serve, make a bed of the chopped lettuce on a large serving platter and top with the quinoa mixture. Next, arrange the watermelon slices and avocados, and sprinkle with chili powder and chopped cilantro. Serve with extra vinaigrette on the side.

Quinoa Cooking Tip

Chef’s tip: My fail-proof way to cook quinoa is with a rice cooker. Place 1 cup uncooked quinoa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond milk or coconut milk) in the cooker and set on the white rice setting.

The quinoa comes out perfect every time. If you don’t have a re cooker, place the quinoa and 2 cups liquid into a medium sized pot. Bring to a boil, reduce the heat to medium, and cover with a tight-fitting lid. Simmer, covered, for about 15-20 minutes, or until all the water is absorbed. Remove the pan from the heat, fluff the quinoa with a fork, and keep it covered until ready to use.

RAW Chocolate Avocado Mousse

Brandon Kress

DIRECTIONS

Combine ingredients in food processor or vitamix and lick it clean, no seriously!! I know you will! Top with raw crushed nuts and/or shredded unsweetened coconut for variety.

Bon Appetit!

INGREDIENTS

  • 1 large ripe organic avocado
  • 3-4 tbsp. of raw cacao powder
  • 2 tbsp. raw coconut nectar

What Do I Eat Today – A Fresh Vegan Menu

Jean Yates

what do I eat today retreat

This “What Do I Eat Today” menu is a bit different. It is focused on cooling, fresh, seasonal foods. And the entire menu is vegan.

Start your day with lemon water, then green drink. My Berry Parfait is a light 'begin' the day' breakfast. Try my chilled raw cucumber avocado gazpacho for a creamy, refreshing lunch. For dinner, grilled artichokes are so good! Serve them with my Green Soup recipe topped with lemon basil pesto made with fresh herbs.

lemon water

I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.

berry parfait

For Breakfast – Berry Parfait

My raw berry parfait is made with nuts. Here's a tip: many raw food recipes call for soaking nuts. Why? Soaking nuts (from 2 hours to overnight) improves  the flavor and  nutritional value of the nuts by releasing dust, residue and tannin into the water, leaving the nuts with a softer, buttery texture and increasing their digestibility. Never use the soak water – always discard it.

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raw cucumber gazpacho

For Lunch – Chef V's Raw Cucumber Avocado Gazpacho

Cool and creamy, soups are a great way to start a meal, but are also awesome as a main course. You can easily double or triple my recipe and have delicious leftovers. The beauty of my veggie-rich recipe is that its high water and fiber content slows how fast you eat and fills you up quicker.

Get the recipe

grilled artichoke

Dinner – Grilled Artichoke with Two Sauces 

Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue. Serve with my two vegan sauces:  Raw Horseradish Mayonnaise, and  Vegan Herb Aioli.

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green soup

Also for Dinner – Green Soup with Lemon Basil Pesto

Green veggies are central to this recipe, full of vitamins. Cannellini beans add fiber and richness. A lovely soup for celebrating the end of winter, the bounty of summer crops, or anytime you crave something super fresh and seasonal.

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veronica

Spicy Veggie Soup

Chef V

INGREDIENTS

  • 1/2 tablespoon coconut oil
  • 3 cloves garlic, minced or pressed
  • 2 cups sweet onion, diced
  • 1 jalapeno, seeded (if preferred) and chopped
  • 1 to 2 (2 1/2 to 3 cups) large zucchini, diced into 1/2 inch pieces
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 6 cups vegetable broth
  • 1 cup cooked quinoa
  • 1 1/2 cups cooked or 1 (15 ounce) can black beans, drained and rinsed
  • 1/4 teaspoon cayenne pepper or red pepper flakes
  • 1 cup spinach or kale leaves
  • Sea salt and freshly ground black pepper

OPTIONAL TOPPINGS

  • Avocado
  • cilantro
  • green onion

INSTRUCTIONS

Heat the oil in a stockpot over medium heat. Add the garlic and onion, and sauté for 5 to 7 minutes. Add the jalapeno and zucchini, and sauté for 5 to 7 minutes more.

Bring to a boil. Reduce heat to medium and simmer for about 15 minutes, uncovered. Just before serving, stir in the cooked quinoa, black beans, cayenne, and greens. Season with salt and pepper to taste.

Garnish with avocado, cilantro, and green onion.

Creamy Avocado Dressing

Jean Yates

Chef V’s tip: Most of my salads are delicious with my Cilantro Lime Vinaigrette or Creamy Avocado Dressing. Use these on any salads unless otherwise specified.

creamy avocado dressing

TOTAL TIME: 10 min

SERVES 4-6

Ingredients

1 large ripe avocado
1/2 small white onion, minced or grated
1 clove garlic, minced or pressed
1 small lime, juiced
1 tablespoon cold-pressed-olive oil or avocado oil
1 teaspoon sea salt

Directions

Process all ingredients in a Vitamix until smooth and well combined. Serve immediately.

Balinese Urab Salad

Jean Yates

Balinese Urab is a salad made with any of a wide range of vegetables. You can use whatever vegetables you like – I used green beans in this recipe and added red lentils – the variation I learned in my cooking class. Balinese red bean salad: Urab.

Urab has a delicious topping that makes it special. Grated shallots sautéed with herbs and spices are sprinkled over the top of the salad – crunchy and spicy special! – Veronica

easy green salad

TOTAL: 1 hour 15 min

Prep Time: 15 minutes

Serving Size: 2 People

Ingredients

  • 1 cup cooked red lentils
  • ½ cup shredded unsweetened coconut
  • 1 tbsp. Base Genep (RECIPE)
  • 1 cup green bean, chopped and blanched
    BLANCHED means dropping in boiling water for
    30 seconds to a minute but not cooking completely.
  • 1 cup bean sprouts, blanched
    blanched
  • 2 tbsp. sliced shallots, fried in coconut oil
    (use half to mix in and half for topping/garnish)
  • 1 tsp. kaffir lime leaf, sliced and chopped thin
    (This might be harder to find but specialty Asian markets usually have fresh kaffir lime leaves. If you can’t find fresh leaves, use dried, but do not substitute anything else, as the taste is so distinct it can’t be mocked).

Directions

Mix the coconut, red bean and base genep with your hands very well. You can mix so well that you start to mash the beans slightly but do not over mash, keeping most whole. Add the blanched green beans and bean sprouts. Add half of the fried shallots and kaffir lime leaves. Use a pinch of salt to taste. Mix well and garnish with remaining fried shallots.

© 2021 Chef V, LLC.