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4 avocados, mashed
1 1/2 c. tomatoes, diced
1/2 c. red and yellow pepper, chopped
1/2 c. cilantro, chopped
juice of 1 large lime
1 large jalepeno pepper
2 cloves garlic
2 T. Nama Shoyu
2 T. tahini
2 T. flax seed oil
1 T. olive oil
1/4 tsp. sea salt
1 tsp. cumin (or more)
Put avocados, garlic, tahini, lime, oils, Nama Shoyu and sea salt in food processor. Then fold in pepper, cilantro and tomatoes. Let set for 2 hours to develop flavor. If not garlicy enough, add garlic powder and may add cayenne pepper or Tabasco sauce to taste if needs to be hotter.
- Frederic Patenaude, Sunfood Cuisine
* Michelle noted that Tabasco sauce is probably not raw, so to be safe, use the peppers instead
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Preparation by Sue Harris
Photograph by Michelle Reeves
Preparation by Sue Harris
Photograph by Michelle Reeves
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