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1 fennel bulb
1 T olive oil
Juice of 1 lime
Freshly ground black pepper
Sprinkle of sea salt
1 ruby red grapefruit
1 ripe Hass avocado
1 teaspoon chopped mint
2 T toasted pistachios, coarsely chopped

Slice the fennel bulb in half lengthwise, and then carve out small triangular base at the root.
Thinly slice crosswise into thin pieces, and place in a bowl. Toss with the sprinkle of salt, olive oil, lime juice, and freshly ground black pepper.
Cut the ends off of the grapefruit, and then slice off the skin with a sharp knife, including the outer membrane.
Working over a bowl, slice out the grapefruit sections with a small knife, using the membranes as a guide.
Slice the avocado in half, and remove the stone.
Slice into long, thin pieces.
Arrange the fennel on a rectangular platter, reserving the marinade in the bowl. Place the grapefruit pieces on top of the salad, followed by the thin strips of avocado. Garnish with the mint and the pistachios. Pour over the reserved fennel marinade and grapefruit juice.

January 31, 2008   |   6 comments
Tags: Avocado, North America, Nuts, Salads & Dressings, Winter

4 slices multi-grain sandwich bread
2 T mayonnaise (Spectrum Organics is the best)
1 tomato
½ avocado
1 handful of dulse

Preheat the oven to 350ºF.

Bake the dulse for about 8-10 minutes, until it is dried out and crispy.

Toast the bread slices.

Slice the tomatoes horizontally.

Slice the avocado half into thin pieces horizontally as well.

Spread the mayonnaise on one slice of the bread.

Arrange the tomatoes in one even layer on the bread, and do the same with the avocados.

Place an even amount of dulse on top of the avocados.
Cover with the other slice of bread, slice in half for easy handling, and enjoy!


1 bunch watercress
Some dry hibiscus flowers
1 handful raw pepitas
1 avocado
1 ripe pear of your choice
For the Dressing:
1 T acacia honey
1 T white wine vinegar
1 teaspoon Chile Ancho powder
1 clove of garlic, smashed
1-2 lugs of olive oil

Mix the honey, vinegar, Ancho powder, salt and garlic in a bowl. Let the flavors infuse.

Wash the watercress well, and if not using it immediately place it in the fridge, so that it remains crisp.

Toast the hibiscus flowers on very low heat until they are dry. Once they are cooled, crumble them up to your desired size. You can do this by hand, or with a mortar and pestle.

Toast the pepitas in a dry pan on low until they inflate and are crunchy.

Slice the pear in half lengthwise and remove the inner core. Slice one half of the pear into thin segments.

Slice the avocado in half, remove the bone, and remove its jacket. Slice the avocado into thin pieces lengthwise. You can cut those in half if you want smaller pieces.

Remove the garlic clove from the dressing infusion. Slowly whisk in the olive oil, a few drops at a time.

Toss the watercress, pepitas, and pear slices with the dressing in a bowl.

Decorate the top of the salad with the avocado slices and hibiscus flowers for serving.

Serves 2 as a main dish, 4 as an appetizer.



1 Thai coconut
1 clove garlic, optional
½ lb shrimp, shelled and de-veined
½ lb scallops
¼ lb tuna fillet
3 juicy limes (3/4 cup juice)
2 lemons (3/4 cup juice)
1 handful cilantro sprigs, rinsed well
1 T mint, finely chopped
1 more lime
1 jalapeno pepper, very small dice
1 T + 1 tsp. red onion, chopped into small dice
½ avocado
¼ tsp. salt
For the shrimp:
You can buy the shrimp already shelled, or even already cooked.
However, if you would like to make a tasty broth that adds more flavor to the dish, you should make a quick cooking broth as follows:
Thinly slice the garlic.
Once the shrimp are shelled and de-veined, rinse the shells well. In a small saucepan, fry the garlic with a lug of olive oil and then toss in the shells. Once the shells turn pink, cover them with water and bring the liquid to a boil. Simmer for 15-20 minutes. Drain the broth.
Bring the aromatic broth to a boil and poach the shrimp until just cooked through and pink, about 1 minute.
Strain the shrimp, cool completely, and then slice in half lengthwise. Keep refrigerated until the end.
For the scallops:
Squeeze the lime juice into a plastic container or small bowl.
Rinse the scallops and remove their foot. Dry them off well and slice each one in half horizontally, and then into quarters vertically.
Once they are all sliced, put them into the lime juice and refrigerate.
They should sit for about one hour before you are ready to serve. If the scallops are fresh, they could be eaten raw. However, for this dish, the lime juice adds a nice flavor.
For the coconut:
Place the diced red onion in a small bowl with water and let sit while you prepare the coconut base.
Pour the coconut water into the blender.
Scrape out the coconut meat with a spoon and add it to the blender.
Blend the meat and water together until completely combined and thick.
Save a few sprigs of cilantro for the garnish, but add the rest to the blender.
Blend the cilantro with the coconut milk just until it turns pale green.
Strain the liquid into a bowl, pushing down with a wooden spoon, so that you get all of the milk out of the coconut.
Squeeze the remaining lime's juice into the coconut mixture.
Drain the onion from its soaking water, and add it along with the jalapeno and mint.
Finely chop the rest of the cilantro (about 1 T) and add it into the base.
Slice the avocado into small dice, and add to the base as well.
Season the base with the salt and taste it.
Now drain the scallops from their marinade and add to the base, along with the shrimp.
For the tuna:
Squeeze the lemon juice into a plastic container or small bowl.
Slice the tuna into small dice. Let them sit in the juice for about 5 minutes before serving. The tuna brings a nice color to the dish, and should be pink. It cooks very quickly in lemon juice, so if you want it more opaque, put it to marinate in the juice for longer.
To serve:
Drain the tuna from its marinade, and carefully stir into the coconut mix.
Pour everything back into the coconut, and serve on ice, with small martini glasses alongside.
Serves 4 as an appetizer, and 8 as a party dish.

September 17, 2007   |   86 comments
Tags: Appetizers, Avocado, Ceviche, Coconut, Fish, Latin America

1 small avocado
2 T walnuts
2 T cacao nibs (cacao nuts)
1 T agave nectar
1 T sugar
1 tsp. unsweetened baking chocolate powder

Cut the avocado in half.

Take out the pit, and spoon the flesh into a bowl.

Mash up the avocado with the agave nectar and chocolate powder.

Stir in the nuts and the nibs.

Form onto the plate in the shape you would like using a cookie cutter or metal ring.

If you have a blowtorch, you can dip a thin slice of the banana in some sugar and caramelize it for a nice presentation.

You can also sift some of extra baking chocolate on top.

Dessert could not be easier, right?

Serves 2 after a romantic dinner.