Guasacaca (pronounced “wah-sah-cah-cah”) is the Venezuelan version of guacamole that includes vinegar along with the zing of citrus.
Smooth and creamy, this could be your new go-to dip or even salad dressing! And it’s oh-so-satisfying and ready in minutes using familiar ingredients.
Yes, eating healthy can be all these things.
Ingredients
3 ripe avocados, peeled and cut into pieces
3 cloves garlic, chopped
¼ cup white onion, chopped
1/3 green bell pepper, seeded/cut in large chunks
1 jalapeño pepper, seeded/deveined/chopped (or sub more green pepper to make ½ cup total)
¼ cup cilantro leaves
1 Tbsp fresh flat-leaf parsley
1-2 Tbsp fresh lime juice
½ cup neutral-flavored oil, like grapeseed
1-2 Tbsp apple cider vinegar
Salt and pepper to taste
Optional garnishes: cayenne/crushed chili flakes/nutritional yeast flakes
Directions
To a blender or food processor, add avocado, garlic, onion, peppers, herbs. With machine on, add oil in a small stream, followed by smaller amounts of lime juice and vinegar.
Add pinches of salt/pepper and adjust acid level to taste. Process further to evenly incorporate all ingredients and ensure a smooth texture.
Put in serving bowl and garnish. Serve with chips, crackers (seed-based or other favorite) or crudités.
This slaw is sure to stand out at any party, picnic or barbecue it’s invited to. No creamy mayo to weigh it down, it’s nice and light! The dressing would also be fun for a twist on the usual potato salad.
Ingredients
6 scallions
½ cup kimchi, plus 1 Tbsp. juice from jar
½ Tbsp honey or brown sugar
2 Tbsp seasoned rice vinegar
1 Tbsp Sriracha
2 tsp fish sauce
2 tsp toasted sesame oil
¼ cup vegetable oil
1 small head of Napa cabbage
1 3″-piece daikon, peeled, cut into matchsticks
1/3 cup jicama, cut into matchsticks
2 cups store-bought shredded carrots
Kosher salt
Toasted slivered almonds and cilantro, for serving
Optional: ½ cup dino kale, sliced into thin ribbons
Mint leaves
Lime wedges
Directions
Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, brown sugar or honey, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With blender running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
Tear off leaves from cabbage until you get to smaller, whiter leaves. Rip bigger, outer leaves into 2″ pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, jicama, carrots, reserved scallion tops and dino kale (if using).
Pour reserved dressing over and toss to coat. Adjust salt level to your taste and transfer to a platter/serving bowl. Top with toasted almonds and cilantro.
Light, tasty, and with a nice amount of fruit/veggie goodness, these meatballs are easy to make. The recipe’s easy to double as well.
Use this recipe for patties too, or a little bit of both!
Ingredients
2 tsp olive oil, plus a little more to grease baking dish
1 medium onion, finely chopped or minced
1/2 small apple, like Granny Smith, finely chopped or shredded
1 clove garlic, minced or through a garlic press
1 lb lean ground turkey or chicken
½ cup breadcrumbs
2 ½ tsp dried parsley
1/4 tsp smoked paprika
2-3 Tbsp grated Parmesan
1 egg, beaten
Salt to taste
Nonstick cooking spray
Optional: About 1 Tbsp tomato sauce
Directions
Preheat oven to 350°. Grease/spray a 9″ x 13″ baking dish with oil or nonstick cooking spray.
Heat 2 tsp oil in saucepan. Sauté and stir onion and apple for 3 minutes, until softened. Add garlic and sauté 30 seconds more. Set aside to cool.
Mix together ground meat, breadcrumbs, parsley, paprika, Parmesan and tomato sauce (if using). Add in beaten egg and stir to combine.
Form mixture into meatballs, about 1″ in diameter, or patties as big or small as you’d like. Place in rows in the baking dish. Bake 15-20 minutes, or until lightly golden and internal temperature reads 165°.
These scones have a nice balance of the moist denseness of almond flour and light, airy dryness of coconut flour. You can get away with one less Tbsp of honey, but the little extra adds nice moisture that only liquid sweetener can bring.
It’s better to use fresh blueberries or ones you’ve fresh-frozen yourself, as the pre-frozen store-bought blueberries can have too much frozen juice in them that can make the recipe too soggy. And, if you do use raspberries, halving them before mixing in will spread their color and flavor throughout the batter more easily.
Remember to zest that lemon before you juice it!
Ingredients
2 ½ cups fine-ground almond flour, like Bob’s Red Mill
½ cup coconut flour
1 tsp baking soda
1/8 tsp salt
Zest and juice from 1 lemon
3 Tbsp honey
2 eggs
¾ cup blueberries, fresh or frozen-fresh (if you froze them yourself, not bought frozen)
Optional: 12-14 raspberries, halved
Directions
Preheat oven to 325°. Line a baking sheet with parchment paper.
In a medium bowl, mix together dry ingredients and lemon zest.
In a small bowl, mix together eggs, honey and lemon juice.
Make a well in the dry ingredients and pour in the wet. Mix ingredients together with a spatula. Fold in berries until fully incorporated.
Divide into six equal portions and one-by-one pat into burger-shaped discs about an inch thick.
Bake 15 minutes and then rotate tray front-to-back. Bake another 15 minutes or so until turning golden brown.
Remove from oven, wait a few minutes and then gently transfer to cooling rack.
Here’s a great way to show off your newfound talent for making poached eggs. Find the recipe on our website here.
This salad is a sophisticated combo of flavors and textures, with a dressing that comes together with the piercing of the poached egg yolk. A great meal any time of day!
Ingredients
4 cups torn frisee
2 Tbsp extra virgin olive oil
½ lb slab bacon or pancetta, cut into ½-inch cubes
1 shallot, chopped
2-4 Tbsp sherry vinegar
1 Tbsp Dijon mustard
Salt
4 poached eggs
Black pepper
Directions
Put greens in large salad bowl.
Put olive oil in skillet over medium heat. When hot, add bacon. Cook slowly about 10 minutes, until thoroughly crisp. Add shallot and cook until softened, 1-2 minutes. Add vinegar and mustard to the skillet and bring just to a boil while stirring. Turn off heat.
Cook 4 poached eggs according to the poached egg recipe.
Gently reheat dressing if needed. Pour over greens (they’ll wilt a little), toss and season with salt/pepper to taste. Top each portion with an egg and serve immediately. Each person breaks the egg over their salad.
What’s so great about poached eggs? Well, for starters, they’re cooked in a way that yields an extremely delicate, round little package of eggy goodness.
Some folks say they taste better than other egg preparations because they’re cooked without flavor-changing oil or rapidly boiling water that can “wash away” some of the taste. And the whites are just firm enough to contain the decadent, oozy golden yolk. It’s not hard to poach eggs but doing it well can take a little practice.
Ingredients
1 large egg
1 Tbsp white wine vinegar
Pot of water
Little bit of olive oil
Directions
Bring a large pot of water to a boil, reduce heat to low.
Stir vinegar into water. Using a small glass bowl to cradle the egg, carefully place into the water, hesitating briefly with the bowl part-way in the water but also holding the egg in one place so it can set slightly in a more compact form. This way, if you’re just making one it’ll have a more compact shape, and if you’re making more, each egg will get space so it doesn’t connect to others.
Cook about 3 – 3 ½ minutes, removing egg with a slotted spoon. Dab on a paper towel to remove excess water and serve immediately.
If making poached eggs ahead of time, transfer to an ice bath to stop cooking. After a few minutes, remove/dab with paper towel and place on a plate with a bit of olive oil. Cover with plastic wrap so a dry skin doesn’t form on the eggs.
Repeat with as many eggs as you’d like. You can also cook simultaneously if the pot has enough space. Best not to overcrowd.
