Current Food Obsession

Howdy,

here’s what I’m eating these days:

Literally almost THE ONLY THING I have been eating for breakfast, lunch, and dinner this past week. I don’t know why, but I’m craving avocado so badly at the moment, it’s insane. And I was lucky and got some really good tomatoes at the market, and for me, this is one of those perfect combinations that don’t need more than a pinch of salt and pepper to taste just heavenly. The arugula salad on top and the bread beneath are nice additions. So, this is obviously not much of a recipe, rather a flavor recommendation; if you insist, however, here’s a how to make this:

Find yourself a slice of good bread. Spread about 1/4 of a nice avocado on it; make sure the avocado is ripe. Layer with tomato slices. Sprinkle generously with salt and pepper, and top off with some chopped arugula leaves. Enjoy!

The easiest food is the best. I could live on this stuff for another week. Maybe I will.

Eat well! And enjoy these beautiful days.
xoxo, F.

Rice Salad with Grilled Peppers and Avocado

Good evening,

yes, another salad! I know that there are a couple of rice-and-avocado-salads out there on the interwebs, people call them ‘deconstructed sushi rolls’ or something, which is funny. My idea here was to push that into more of a mediterranean direction, hence the grilled peppers, balsamico vinegar, and fresh basil.
I have to admit that preparing those peppers took some time, so if you are in a hurry, I’d suggest simply dicing them raw and then fry them for a couple of minutes, i.e. not bother with the peeling process. About peeling peppers I’m not so sure anyways. I mean I get the idea, but on the other hand, the peel really doesn’t bother me. I don’t peel tomatoes, either. So, as often in life, this totally depends on one’s personal taste, and by all means feel free to do it or not. Aaaaaaanyhoodle, here comes the recipe.

Ingredients:
serves 4

3 bell peppers
1 ripe avocado
1 cup rice

1 handful of fresh basil
3 tbsps. olive oil
1 tbsp. white balsamico vinegar
salt and pepper to taste

Directions:

In a pot, cover the rice with 2 cups of water. Bring to a boil, add a pinch of salt (or vegetable stock powder), and let cook on medium heat until the water is absorbed. Remove from heat, stir, and let sit.

In the meantime, wash the peppers, and cut into stripes. Place the stripes, skin down, in a hot grill pan. Let sit until the skin turns black and blisters.

Take them out, put them into a bowl, and cover the bowl with plastic wrap. Let sit for a couple of minutes.

In the meantime, dice the avocado. I always cut it in half, take out the stone, cut the flesh into little cubes, and then kind of turn the avocado half inside out. That way, nice little avocado pieces fall right into my salad bowl.

Next, take the pepper slices out of the bowl, and start the laborious process of peeling them. Cut into pieces.

In a bowl, combine rice, peppers, and avocado. Add vinegar and oil, and season with salt and pepper. Lastly, chop the basil, and add. Mix gently. Serve with bread.

When we ate our salad, it was still a little warm, which I liked. But naturally, you can also let this salad prepare ahead of time and serve it cold. I think that some leafy greens would also work well in this, maybe baby spinach leaves?

For tomorrow I’m planning a chickpea-mozzarella-tomato-salad. We’ll see how that turns out!
Until then,
xoxo, F.