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Two years ago today I lost a good friend. 

"Run easy, light, smooth, happy…and run free! Andale!"
—Micah True “Caballo Blanco”

#tbt 2006 the day I first met him, he handed me a bag of fresh pinole.

Two years ago today I lost a good friend.

"Run easy, light, smooth, happy…and run free! Andale!"
—Micah True “Caballo Blanco”

#tbt 2006 the day I first met him, he handed me a bag of fresh pinole.

Ask yourself: ‘Can I give more?’
The answer is usually YES.
Paul Tergat
The task ahead of you is never greater than the strength within you.
Unknown
Been enjoying the last few cold mornings.  Nice to have a good stint of winter instead of the freeze/thaw springlike weather.  

Flagstaff Trail, Boulder

Been enjoying the last few cold mornings. Nice to have a good stint of winter instead of the freeze/thaw springlike weather.

Flagstaff Trail, Boulder

image

With the big game coming up tomorrow, I’m sure many of you will be whipping up tasty appetizers.  Guacamole is hands down one of my favorite inventions.  Ever.  Sometimes I spread it on warm corn tortillas for a healthy snack, although for game day parties serving with tortilla chips is a must.  Seek out baked corn tortilla chips for a lower fat option (Guiltless Gourmet and Garden of Eatin’ both make baked corn tortilla chips).  And they taste great!

Be sure to use ripe, soft to touch avocados.  Ripe avocados are the key to guacamole.  You can encourage the ripening process by storing unripe avocados in a paper bag with a ripe banana.  Guacamole freezes well in case you want to stock up on avocados in season or when on sale.  I like to make a big batch and freeze in smaller jars so I have individual meal servings for those times when I make beans or tempeh tacos. 

HOLY MOLY GUACAMOLE (as seen in Eat & Run, p. 152-3)  

The combination of creamy avocados, tangy lime juice, cilantro, and spicy jalapeno make for a delicious accompaniment to most Mexican favorites. Avocados are a great source for healthy, monounsaturated fat, and the jalapeno seeds add a nice jolt of spice — scrape them out before mincing if you can’t take the heat.  

2 ripe avocados

Juice of 2 small limes

1 medium tomato, diced

1 garlic cloves, minced

1 jalapeño pepper, seeds left in, minced 

10 sprigs fresh cilantro, minced

1 teaspoon sea salt

Halve the avocados and scoop out the flesh into a mixing bowl.  Squeeze in the lime juice and add the remaining ingredients. Mash with a potato masher or a spoon until semi-smooth and let rest at room temperature for 10 to 20 minutes.  Keeps refrigerated for 2-3 days.    

MAKES 2½ CUPS, 6-8 SERVINGS

top photo: Japanese edition of Eat & Run