Avocado Chutney

[SamuelWilson]

I am curious what other people eat with Alissa's Avocado Chutney. It just seems like it needs to go with something. Does anyone else wrap it in lettuce leaves?

[Autumn]

I am still not a huge fan of avocado, but when I made this, I stuffed it into butter lettuce.

[SamuelWilson]

Thanks Autumn for your suggestion.

I still need some more feedback from others on this avocado chutney. Anyone care to add what they eat it with? I know I can put it on the raw crackers and breads, but I am looking something that I can make a little quicker. So far, I just have lettuce wraps as my number one option.

[Sharon in Colorado]

I haven't tried it either - I need to look it up.

How about stuffing a red bell pepper with it, or a portobello cap?

[SamuelWilson]

Sharon in Colorado, stuffing a red bell pepper with it, or a portobello cap with avocado chutney is a good suggestion. I now have some more options.

[SamuelWilson]

I was hoping to get everyone fired up about the avocado chutney. Well, I had mine on lettuce leaves, not bad. I dipped it in soy sauce.

[rawpriestess]

sorry, samuelwilson, I don't care for avocados, taste like green slime to me, can't stand anything made with them either, so I can't help you out, although I know lots of people who do like this stuff.

so, here is how my hubby eats these green things
plane unadulterated, by themselves
rolled up in lettuce leaves,
rolled up is nori sheets with cauliflower and onion
add some braggs to it, and top a portobella mushrooms with it,
on top of greens instead of dressing
take some with slices of onion, marinated mushroom and wrap in a collard leaf
slice thin avocado, put on onion bread, top with braggs, sliced tomatoe and onion, you have a burger
wrap up in the enchiladas with red pepper and mushrooms and spinache
wrap in cabbage with some olive and tomatoe tempanade
add braggs and garlic and lemon juice, wrap up in lettuce leaves
add banana and top a flax cracker
etc.

[SamuelWilson]

Avocado chutney on romaine lettuce leaves.

[sweetgoddess]

That looks beautiful!!

[SamuelWilson]

sweetgoddess, thanks, I do try.

Folks, don't let the avocado keep you from making this. The recipe calls for only 1 avocado, so just leave off the avocado and up the corn from 1 cup to 2 cups. You will then have "Corn Chutney" and it is very good. You then could add it to romaine lettuce leaves. You then spritz bragg's onto the corn chutney tacos you just made using the little mister bottle of bragg's. I promise you if you make this you will not regret it. There is no marinate time or dehydrator time, it is a make it and eat it right now type of dish and it is good.

[Sharon in Colorado]

http://www.livingnutrition.com/fwn/read.php?2,214,285

http://www.essentialoilcookbook.com/html/fascinating-braggs.htm

[SamuelWilson]

Ok, I was not aware that some people have a health concern about bragg's liquid aminos. Alissa recommends it in her recipes and I trust her, so that is why I use it.

So, for all you people out there who may have concerns about using bragg's liquid aminos, I have this suggestion. You can use Nama Shoyu. I use Ohsawa brand, which is 100% organic unpasteurized soy sauce.

[Cinnamon]

I make this basic recipe almost every day and include a good amount of chopped up tomatoes and eat it like a salad. I love it! Thanks for the picture of your Avocado Chutney SamuelWilson, I so enjoy seeing the dishes everyone makes!

[Sharon in Colorado]

Ok, I was not aware that some people have a health concern about bragg's liquid aminos. Alissa recommends it in her recipes and I trust her, so that is why I use it.



Samuel I trust Alissa as well. I trusted Patricia Bragg about the aminos until I read that information for myself. I really thought it was just "water and soybeans" as it said on the label and couldn't understand myself why it was so salty.

After I read that info on it, and heard about certain people's reactions to the stuff, I decided it wasn't for me and after using the rest of what I had, I stopped buying it. I did the same with soy protein. Didn't understand why it was so bad because everyone says that soy is so good for you, until I learned about soy isolates, and how the stuff is processed. I've learned about all kinds of things you hear or read is so good for you, and then come to find out it's not so great for your body.

Growing up around boxed and packaged things, I really had to relearn why something was bad and what/how my body has to go through to process it.

Anyway, I felt the need to 'share' the knowledge, not to say that this or that person can't be trusted, but to show that there is more information to learn beyond just a label or an endorsement.

[SamuelWilson]

Sharon in Colorado, I do appreciate the information and I did take a quick look at those links. Thanks for taking the time out to respond and explain everything.

For now though, as long as Alissa uses it, I will use it. I think if it is really bad for you, Alissa woudn't list it as an ingredient in her recipes.

[SamuelWilson]

I made a double serving of the Avocado Chutney and I added a minced jalapeno pepper. It was awesome and very hot and spicy. If you get a difficult non-raw guest who says he or she doesn't like raw foods because they are bland. Well, fix him or her the Avocado Chutney and add the minced jalapeno. I was drinking lots of lemonade with this new modified version, it was hot.

For you people out there who haven't really been eating jalapenos since you went raw, let me fill you in. Jalapenos that are in the jar are in no way comparible to raw jalapenos. A raw jalapeno will burn your mouth and you will be wanting something to drink. They are much more intense in their raw natural state.

[lady godiva]

re: the pic of Avo Chut in lett. leaves: Sam, I am coming to Florida and I am moving in with you; I will eat anything you EVER make and will not make SAD demands! LOL!!! I wish, like many others have expressed, that we all lived close to one another and could have big mega raw-lucks!!! Meantime, the recipes and support-group-feeling that I am getting here are the bomb-dot-com and have blessed me to the NINTH!!!

[lady godiva]

P.S. Sam, is that Carol Alt's peach lemonade you're drinkin' (lems, water, peach, honey)?

[SamuelWilson]

lady godiva, the lemonade I drink is my own recipe. I start by squeezing enough lemons to make 1 cup of lemon juice. (usually 6-7 lemons) I then add 3 1/2 cups of water and about 6-7 oz of agave nectar.

[SamuelWilson]

I just made some of my avocado chutney tacos. They are so good. I have been adding a teaspoon of cayenne to give it some fire. I then put a little nama shoyu on them to give them an international flare. These are right up their with my pesto stuffed mushrooms, as far as favorite raw recipes go.

[ReneeSC]

I just made some of my avocado chutney tacos. They are so good. I have been adding a teaspoon of cayenne to give it some fire. I


LOL.. you and that cayenne! I'm glad you've found a spice that suits you so well. You know, there are different varieties of cayenne. There's a chiropractor/naturopath who imports a green Mexican kind that basically burns out the badness of your G.I. tract and leaves it open for repopulation.

Everytime you say "I put cayenne in it".. I just wiggly laugh at that memory!

[Raw_Medic]

Samuel,
I LOVE your pics...after reading about how you made them I'm gonna go make some...another idea for them...what I'm gonna try, is in a tomato boat...just cut the top off a tomato or tomatoes and scoop out the inside leaving the shell intact and poor it in! I do this with guac all the time, now I have a new thing to try in my tomato boats now! Thanks!

Ursula