There are people on the internet that would like to convince us that print is dead. Despite this talk from the media, only about four percent of readers read solely with an e-reader. Print still has hope! While I prefer reading my books in print, I’m not a huge book buyer (that would be Jordan) except for cookbooks. There is something about pulling out an old cookbook with stains scattered throughout. Those creased and dog eared pages tell a story, guiding us to the best recipes.
Though I don’t mind branching out and trying new dishes, I’m also not someone who feels restricted by a recipe. Recipes give inspiration and a starting point that then helps guide me to the end result. At this point in my kitchen journey, I feel pretty comfortable. I know what can be tweaked and omitted without completely creating a disaster.
I was first introduced to the Sprouted Kitchen by my friend Sally. She made mango guacamole from their first cookbook, The Spouted Kitchen: a tastier take on whole foods, and instantly I knew I wanted my own copy. Jordan and I eat a lot of avocados: spread on a sandwich, chopped in a salad or as guacamole. Usually I just mix it with salt and lemon juice, but the addition of sweet mango really puts this guacamole over the edge!
Their original recipe has a few more ingredients (mainly serrano chiles), but I have stripped it down for our needs.
1 ripe avocado
1 ripe mango (or frozen)
1 shallot (or onion)
lemon juice (or lime juice but I prefer lemon)
Chop, mix and adjust level of salt and lemon juice to taste. Enjoy with a side of chips!
/ / Check out their blog! They do moderation right: creative, mostly vegetarian based meals, healthier desserts (no refined sugar) and menu plans for entertaining.
Linking with Jennie.