Sunday, January 3, 2016

Recipes by Eddie and Margo Albert: Blueberry Elixir; Guacamole

Eddie Albert's Blueberry Elixir

1 cup fresh orange (or apple) juice
1 cup frozen (or fresh) blueberries
1 tbsp. sesame seeds
1 tbsp. wheat germ
1 tbsp. powdered yeast
1 tbsp. sunflower (or pumpkin) seeds
1 egg, including shell
Honey to taste
Few drops wheat germ oil

Put all ingredients into a blender. Cover and whirl at high speed until smooth. Drink at once. Makes one serving.

Thoughts: Eddie advises, "You can go almost any way with this elixir, using yogurt (or essence of yogurt plus powdered whey, available at health food stores) and your choice of fruit juices and fresh fruits."

Eddie and Margo Albert's Guacamole

1 small clove garlic, peeled
2 large, ripe California avocados
1 small tomato, peeled, seeded, chopped (drain off any excess liquid)
2-3 tablespoons finely minced onion (or scallions or chives)
1 or 2 Mexican chile peppers (the kind that come pickled in small bottles),
seeds removed, finely minced
2 tablespoons farmers' cheese (or small curd cottage cheese)
About 1 tablespoon fine-grade olive oil (or safflower oil)
2 sprigs fresh coriander (or 1/2 tsp. dried coriander)
Salt and freshly ground black pepper to taste

Rub mixing bowl with garlic. Peel and mash avocados with fork, but be sure you have small chunks of avocado left in bowl. Add remaining ingredients, being certain to mix until guacamole is thick and light. Serve at once with fried tortilla chips or as dressing for green salad. Makes about 4 cups.

Thoughts: Eddie and Margo's guacamole is grainy and beautifully-flavored. Margo advises, "Be certain each ingredient retains its character and texture so it can be seen as well as savored. Remove seeds from Mexican
chile peppers, otherwise you will fly to the moon! For Texans, I sometimes add just a touch of chili powder."

Guacamole can be made in advance, adding a few drops of lemon or lime juice to prevent it from turning dark. Cover tightly, chill before serving.

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