Kiwi Guacamole

I am not one to turn down a challenge, self inflicted or otherwise. In general if I set my mind to something I can get it done. Quit chocolate for a bit? No problem. Commit to exercising 6 times a week? Done. Get more sleep? Difficult (due to my love affair with my DVR and sub-par television) but doable. The same applies to my recipe creation. I love challenging myself with new ingredients and new ideas.

Recently, a friends produce order got messed up and she was sent kiwis instead of limes. Not knowing what to do with all of her kiwis she offered me a bunch to experiment with. I happily took them although I am not a regular kiwi eater. I prefer to stick to apples in the fall and winter and berries in the summer. Mostly out of personal taste and partially out of their lower sugar content.

When I received my gifted kiwis I knew I wanted to do more with them than just eat them plain. After having great success with my Pomegranate Guacamole this winter I had a hunch kiwis would also make a great addition to my favorite dish. If you ask me guacamole is the perfect food, especially when it is served inside a crisp romaine leaf. Yum! In this version the sweet tartness of the kiwis perfectly compliments the spicy jalepeno and creamy avocado. This recipe would also be great with pineapple or any other sweet tart tropical fruit!

Kiwi Guacamole

  • 2 kiwis peeled and diced
  • 2 avocados
  • 1 T diced jalepeno
  • 3 T fresh lime juice
  • 2 T cilantro chopped
  • 1T green onion chopped
  1. In a medium bowl combine all the ingredients
  2. Using a fork mash everything together until fully combined yet slightly chunky
  3. Adjust to taste adding more jalepeno, cilantro, or green onion
  4. Serve immediatly
Roasted Beet Dip

I am not shy about my love for beets. I adore their sweet, earthy taste and their deep pink color. Did you know you can use beet juice as a quick lip stain? Truly a versatile veggie!

My sister in law made a delicious beet dip for Christmas Eve, which inspired me to create my own version. This one is super simple to make and can be kept in the fridge for a whole week of dipping!

I love roasting my own beets, you cannot beat (pun intended) the taste. However, if you want to “cheat” you could use pre-cooked organic beets such as the Love Beets they carry at Whole Foods.

  • 2 medium beets (about 2 cups when cut )
  • 2 cloves garlic minced
  • 2 T tahini
  • 2T lemon juice
  • ¼ tsp cumin
  • 1/4tsp coriander
  • pinch of sea salt


  1. Preheat oven to 350
  2. Wash beets thoroughly. Wrap each beet in tin foil and bake at 350 for one hour.
  3. When the beets are cool enough to handle, gently rub off the skin using a cloth.
  4. Chop beets into small pieces.
  5. In a food processor combine beets with all other ingredients. Adjust seasoning to taste.
Pomegranate Guacamole

Pomegranates are one of the few fruits in season during the winter.  They are packed with antioxidants and have a wonderful sweet-tart taste. The combination of spicy and sweet in this guacamole is unexpected and delicious. I like to serve this inside of a romaine leaf, or as a dip for crudités!

Pomegranate Guacamole

  • 2 ripe avocados
  • ½ T minced garlic
  • 2 T fresh lime juice
  • 2T chopped cilantro
  • ½ cup pomegranate seeds
  • pinch of salt

Mash all ingredients together gently in a bowl. Adjust seasoning to taste.

Want an easy way to open a pomegranate without the mess? Check this out!

Spicy Thai Guacamole

Guacamole (ok and margaritas) might be one of the reasons I decided to get married in Mexico. I love it so much I think it should have it’s own food group.

This version is a twist on the classic and has been very popular amongst my friends!

Spicy Thai Guacamole

  • 2 ripe avocados
  • 2 T fresh grated ginger
  • 2 T minced garlic
  • 2 T  chopped cilantro
  • 2 T chopped  mint
  • juice of 4 limes
  • 2 T garlic-chili sauce
  1. Mash all ingredients in a bowl. Adjust seasoning to taste.


I like to serve this guacamole in a romaine leaf topped with sliced cucumber. Makes a delicious wrap!

This recipe can be turned into a salad dressing by adding a bit of water, extra lime juice and blending in a high speed blender until smooth.


Roasted Eggplant Dip

This dip is simple to make and tastes delicious with raw veggie, or wrapped up in a collard or romaine leaf.

Roasted Eggplant Dip

  • 1 medium eggplant
  • 2 T tahini
  • 4 cloves  garlic
  • 2 T ginger
  • ¼ cup parsley
  • ¼ cup of lemon juice.
  1. Preheat oven to 400
  2. Pierce fork holes all over eggplant. Wrap eggplant in aluminum foil.  Roast for 45 mins or until it is soft and can be easily pierced with a fork.
  3. Scoop flesh out of eggplant and combine in blender with remaining ingredients. Adjust seasoning to taste.
  4. For a middle eastern themed meal I would make this, No Bean Hummus, Cauliflowers Dolmas and Coconut Date Rolls for dessert!
Sundried Tomato and Olive Tapenade

I always keep a container of olives in the house. They are great to snack on as I prepare dinner. As much as I like olives on their own I LOVE them in this tapenade. It’s always popular at parties so I tend to make it by the tubful!

Sundried Tomato and Olive Tapenade

  • 1.5 cups pitted green olives (I like Cerignola)
  • 1.5 T capers
  • 3-4 chopped sundried tomatoes( re-hydrate in water first)
  • 1 T lemon juice
  • 2 cloves of garlic
  • ¼ ground black pepper
  1. Combine all ingredients in food processor
  2. Adjust seasoning to taste.


This can be served with crudités, or inside of hollowed out cucumber rounds.

Creamy “Green Goddess” Dressing

Green Goddess dressings have been around for ages. The bright herbs make them delicious on salads or as a dip for raw veggies. They are usually very creamy and heavy. This one is simple, delicious and best of all has nothing in it that will make you feel un-goddess like!

Creamy “Green Goddess” Dressing

  • ½ an avocado
  • 1 cup parsley
  • ½ cup dill
  • 3 scallions chopped
  • 2 T white  miso paste
  • ¼ cup fresh  lemon juice  approx 2 lemons)
  • 2 cloves garlic
  • 1 T Nama Shoyu
  • ¼ cup water
  1. Blend all ingredients until completely smooth. Adjust seasoning to taste.


I like this dressing best over a fresh herb salad with cherry tomatoes.

This dressing can also be used as a creamy dip by omitting or using less water for a thicker consistency.

Bean Free Hummus

I was never a huge hummus fan. I always felt super bloated and weighed down after eating it. Then I discovered you could make it with zucchini instead of  stomach bloating chick peas. Genius! The cumin really deepens the flavor as well.

Bean Free Hummus

  • 2 zuchinni, peeled and chopped
  • Juice of four lemons
  • 2 T raw tahini (if using roasted use slightly less) 2 cloves garlic
  • 1 tsp cumin
  • 1⁄2 tsp sea salt
  1. Combine all ingredients in a Vitamix (may need to use tamper) or other high speed blender.
  2. Adjust seasoning to taste. Enjoy!

To transform this from dip to salad dressing, simply thin out with water while blending. It goes very well massaged into kale as a middle eastern kale salad!