Avocado Lime mousse

A bright, sunny and very cold sunday. Today I was a long time in kitchen doing some ahead cooking for tomorrow. While preparing the vegetable my sister called me - an urgent call - she had to go to the hospital with her little boy. He fell down with the back head on the stone floor. She wasn't sure if he got a concussion. I haven't heard from her since then. This all happend while my sister got a cake in the oven and she asked me to come over and take out the cake. Lookely I had nothing in a pan by then and I went over to her. After being back home I started cooking and was finished at 3 pm.



Raw Avocado Lime Mousse

serves 2

1 large avocado (or two smaller varieties)
juice from 1 lime
zest from 1/2 lime
3 tablespoons raw agave nectar
1/2 teaspoon vanilla
1/4 teaspoon salt
unsweetened, shredded coconut for garnish
In a medium sized bowl, mash the avocado with the back of a fork until smooth (you can also use a food processor. Stir in lime juice, zest, agave, vanilla and salt until combined.
Cover with plastic wrap and chill for about an hour (it's much better cold).

Serve on top of bread or rice cakes

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Spicy Korean Cucumber Salad

 



 

Serves 2 to 4

2 teaspoons rice vinegar

1-2 teaspoons Chili flakes or powder

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

1/2 teaspoon salt

1/2 teaspoon sugar

1 scallion, chopped

2 Kirby cucumbers, sliced 1/8-inch thick

Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.

Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs).

 

Serve room temperature or chilled.