I was thinking guacamole and basically did guacamole with some Asian ingredients. This makes 4-8 servings. 8 serving if you only eat 1/2 an avocado but up to 4 servings if you eat a whole avocado. I do need to note that this is far more flavorful on the day that you make it but the good news is that it is always tasty. Some people eat more and some people eat less….So I will say 6 servings

Ingredients for around 6 servings

4 avocados – opened up, pit removed, and flesh scraped out

1 lime – just the fresh juice

1 shallot – fine chopped

3-4 Tablespoons rice wine vinegar (I did 3 and at the end decided I wanted a splash more)

1 Tablespoon – yuzu kosho – or to taste (this is a hot pepper/citrus/garlic condiment that is delicious)

1/2 oz. cilantro – chopped

1/2 oz. scallions – chopped

1 teaspoon – dried mint (or use some fresh mint if you have it)

0.16 oz package nori seaweed – fine chopped

1/2 apple – peeled, cored, – fine chopped or thick grated

optional sea salt to taste

optional black pepper to taste

optional more cilantro and or scallions to finish

optional a few pomegranate seeds to finish

Directions

Gently mix all the ingredients together and try not to break up the avocado all the way. You want it to be lumpy.

This is delicious Enjoy!

This is a delicious cauliflower recipe that is a reduced fat recipe based on Michelin Stared Chef Rohit Ghai’s Recipe. It’s pretty much the same recipe except that this is oven roasted instead of fried. I also omitted curry leaves because I didn’t have any but it still came out delicious anyway. Depending on the size of your cauliflower and appetite will determine the amount of servings that you will get. On average one cauliflower makes around 4 servings.

Ingredients for around 4 servings.

1 cauliflower – break down to florets

Optional – 2 sprigs curry leaves

2 teaspoons mild chili powder

1 lime – just the fresh squeezed juice

2 Tablespoons rice flour

3 Tablespoons corn starch

2 green chilies – fine chopped

1/2 teaspoon garam masala

3/4 teaspoon grated ginger

3/4 teaspoon ground garlic

1/4 teaspoon ground black pepper -or to taste

sea salt – to taste

1/4 cup loose – fresh cilantro chopped or torn

handful coconut chips

1/4 cup extra virgin olive oil

Directions

Preheat oven to 400 degrees F.

In a large bowl add the cauliflower and spray well with oil. Add (if using curry leaves), chili powder, lime juice rice flour, corn starch, green chilies, warm masala, ginger, garlic, black pepper, salt. Mix Well.

Lay out in even layer on sheet pan(s)

This goes in preheated 400 F degree oven for around 30 minutes or cooked to your liking.

Finish with cilantro and and coconut chips.

THIS CAME OUT FORKING DELICIOUS!!!!

A Special THANKS!!!!!!! to Chef Rohit Ghai so I could do what I got here!!!!