Now that the new blog design is done there’s suddenly such a huge weight lifted of my (or our) shoulders. We kept the due date pushing and pushing, avoiding the tricky parts we didn’t want to do or didn’t know how to. At some point we had to push through, though, and then it all happened so fast. Sounds like having a Baby, huh? In some way it really is similar…
I have about ten days left until the semester starts and I’m trying to get the most of it. So I’m finally trying to stick to my original plans. Cooking a lot (check), eating well (check), going for long walks with Timmi (check), taking Candy out for long rides (check), catching up with my favourite shows (right now at it) and reading books for fun. Oh and of course several outings with friends, there is so much planned this week. This is my week, peeps!
Avo’s are the best. Everybody loves Avocados. They are creamy, they are healthy, they taste delicious and they are really versatile. Use them for baking, cooking, raw… it all makes sense. Often the avocado isn’t the star in a meal but the helpful addition.
In this dish it really gets it’s time to shine, though. Lightly grilled, seasoned with only salt, pepper and lemon on a hot and flavourful chilli salsa and some creamy cashew creme for balance. The forbidden (or black) rice has a nutty flavour and introduces the perfect bite.
Grilled Avocado the perfect light meal or can be even served as a starter. If you don’t get black rice, don’t worry. You can use any other type, for example basmati. I strongly encourage you to make Jenny’s hot chilli sauce before, it’s really good and stars all healthy ingredients.
120 gram black rice (or any other rice)
1 teaspoon sea salt
1 ripe Avocado
1 teaspoon olive oil
6 tablespoon of Jenny’s homemade hot chilli sauce
2 tablespoon cashew cream
2 slices of lemon
a big pinch of sea salt and pepper to taste
1. In a large pot bring water to a boil. Add the sea salt and cook your rice as instructed.
2. Half your Avocado and grease the open halves with the olive oil. Cook them on the grill or in a grill pan for about 7 – 10 minutes or until slightly browned. Take aside and gently peel.
3. Spread three tablespoon of the chilli salsa on each plate. Add the rice and set the avocado on top. Fill the hole of the avocado with cashew cream and sprinkle with sea salt and pepper.
4. Serve with a slice of lemon and enjoy!