LOW FAT, HIGH FIBER, REAL FLAVORED, PEA AND AVOCADO GUACAMOLE

I don't know anyone who doesn't love a good dollop of guacamole in a cracker,chip, hunk of bread, sandwich or spoon.
But avocado's can be expensive and not always ripen at the same time..here's a quick tip 

in a blender:
blend 1 pound of defrosted green garden peas with the juice of 2 limes/lemons ( sorry but food processing won't really work)


remove the avocado flesh from the fruit into a bowl add the juice of 2 more lemons/limes

Mash well with a fork or potato masher, add the pea mix and lots of chopped cilantro, and 2 tomatoes chopped, chopped medium brown onion ( which have been rinsed under cold running water and drained) or 3 scallions.

Taste for seasoning, you can add hot pepper sauce if you like.

Serve..the results are bright jade green and it always tastes really fresh.

High fiber and lower calorie than the  traditional 100% avocado, and honestly no one can really tell..


I am making enchilladas today ..flour tortillas filed with a spicy spinach and brown rice mix,The secret is to dip the tortillas into the sauce before filling..here's how to make a great  enchillada chili sauce.

Toast/roast in a lightly greased skillet 
3 whole jalepeno
or 2 serano chilis...as they soften and begin to brown add, 4 ripe tomatoes..and let these brown.
transfer to a bowl to cool.

In same pan brown a whole bell pepper any color, and 8 coarseley chopped scallions( green onions/spring onions)..add to same bowl to cool


Using a blender, add 2 cups water and 3 garlic cloves and blend on high speed

add the vegetables ( remove the seeds from the peppers using gloves..or if you like it fiery leave seeds in)


Empty contents into a sauce pan, bring to a high simmer, in a well ventilated kitchen ( the spices will be intense) and slowly reduce the volume by half.
Add fresh or dried oregano and  ground cumin.
Bring off heat and add juice of 2 limes.

Check for seasonings

to make the enchilladas...dip the tortilla in the cooled sauce, fill like a pancake and place in a greased dish.
Add more sauce and cheese if you like

Bake covered 25 mins at 350f

remove cover and bake a further 10 mins, remove from oven
Wait 10 mins then serve
*It the tomatoes are not sweet add some maple or agave syrup.

I roasted some fresh white corn and added it to yellow corn bread and also a blue corn bread..the results are a nutty sweeter bread that is perfect with any spicy "South of the Border", dish:

yellow cornbread waiting for baking