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Orange Sorbet – a Palate Cleanser, made out of freshly squeezed orange juice, when served in the orange peel bowls and garnished with mint leaves, makes poetry on a plate.

We’ve had a bumper crop of oranges this year on our backyard tree, and one of the quick Palate Cleansers / Desserts I like to make is Orange Sorbet.  If you live in California, and have a few of these citrus trees in your backyard or at your Farmers’ market, you might also be having a lot of these fruits during this season, that you are thinking how to use. Eating the seasonal fruits is always advisable. Orange Sorbet is a very quick, easy and awesome palate cleanser / dessert recipe, which uses just a few ingredients.

An added bonus to this post – do check out the funny, behind the scenes anecdote and a hopeless attempt to poetry, depicting the work of a food-blogger I have shared on this blog. If you are a food blogger, you will totally be able to relate 🙂 And if you are not a food-blogger but are amused at anyone who takes pictures of their food, it will give you an added chuckle 🙂

Jump to Recipe

The fact that orange peels make a wonderful serving bowl as well, helps take this simple, humble palate cleanser / healthy dessert a notch above, by serving it in orange bowls made out of these peels, which always creates intrigue and interest among guests you are serving this to.  This recipe can be made using any citrus or non-citrus fruits.

This is  a minimalist recipe, using just a couple of ingredients, really!
Orange Sorbet is a vegetarian, vegan, dairy free, fat free, gluten free, no-cook recipe.

The oranges that grow on this particular tree are bit on the sour side. I use it to make juice, sorbet, salads, soups etc. Due to it’s sourness, the sugar content in my recipe might be slightly higher, but you can easily adjust the sugar content depending upon the sweetness/sourness of the fruit that you are using

What is a Palate Cleanser?

A Palate cleanser, as the name suggests, cleanses the taste palate in between different courses of meals, so that you can clearly distinguish the taste of different food items, especially the ones with robust/heavy flavors, when eaten one after the other.

I often create 5 to 7 course meals for several occasions, and many a times, these are Indian meals.  Indian meals are known to have a wide array of amazing delicious flavors and tastes.  A palate cleanser is something which is neutral tasting, and hence made with simple ingredients that don’t over power, that cleanses the taste palate in between 2 meal items,  so that you are ready to taste the next course of the meal with a brand new freshness instead of letting the flavors from the previous course inter-mingle with the current one, which wouldn’t let you get the true taste of that particular course.

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Orange Sorbet | A Palate Cleanser
Orange Sorbet – a Palate Cleanser, made out of freshly squeezed orange juice, when served in the orange peel bowls and garnished with mint leaves, makes poetry on a plate. Orange Sorbet is a very quick, easy and awesome palate cleanser / dessert recipe.
Course Dessert
Cuisine American, World
Prep Time 10 minutes
Freezing time 2 hours
Servings 6
Author Sonal Solanki | Eat More Art
Ingredients
  • 2 cups Orange juice freshly squeezed
  • 2 tablespoons Sugar / maple syrup / honey
  • 1 teaspoon Lemon juice
  • A pinch of Salt
  • A few sprigs of Mint for garnishing
Instructions
  • Cut the oranges in half, squeeze the juice out using a citrus juicer or a reamer, carefully saving the scooped out peels to be used a serving bowls.  Put these peels in the freezer.  
  • Add sugar / honey / maple syrup or any sweetener.  Add salt, lemon juice. Mix well.
  • Transfer the juice in a glass or an ice-cream container. Cover well. Freeze it for 2 hours.
  • After 2 hours, remove from the freezer, scrape it a bit with the fork, it should break down into pieces. Give it a quick whizz in a food-processor/blender to make it smooth, but not for too long as the heat of the food processor might start melting the sorbet.  

    If you feel the sorbet melted a bit while in food processor, it’s ok to put it back in freezer for a little bit again, before serving.
  • Serve it in the cute orange peel bowls or regular bowls.  Garnish with a sprig of mint.  Enjoy!
Notes
  • It is best to put the serving bowls in freezer, prior to serving the sorbet,  so that when served, it doesn’t melt quickly.
  • You can also dissolve the sugar in a little bit of juice on a stove top.
  • If you just want to use the fork to scrape it without using a food-processor, you can still make it – it would be more like a granita, with slightly coarser texture.
  • This recipe can be made with any citrus fruits or berries or any other fruits like mangoes, peaches etc.
  • The sugar need to be adjusted based on the taste and how sweet or sour the fruit is.
  • I did not add any water, but if you want, you can. You can also add club soda if you like. 

♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below.  You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes.   ♥

I used a citrus juicer similar to this.

What are some of the other recipes that can be made using Oranges?

This is the season of oranges, and various citrus and non-citrus fruits.  You can make many different recipes using these fresh in-season fruits.  Here are some salad, soup, juice recipes that you can make using oranges:

What other fruits can be used for making sorbet?

You can make various different kinds of sorbets using citrus and non-citrus fruits, like orange sorbet, lemon sorbet, grapefruit sorbet, strawberry sorbet, blueberry sorbet, raspberry sorbet, peach sorbet, mango sorbet etc.

Here is a little behind the scenes anecdote, as promised. 🙂

Amusing musings of a food-blogger 🙂

The sorbet melting, the sun setting, ran out of mint leaves;
The aperture the f-stop, the backdrop – oh what gives!

Grateful still,  
so what if the sun set, there was still some light;
so what if the batteries died, not giving up in spite of my plight;
so what if I ran around in frenzy, between refrigerator and the battery; 
so what if I ran out of mint, the 3 tiny leaves on plant felt like a lottery.

The pictures, when editing, still don’t satisfy,
It’s another day tomorrow, one more time I shall try;
There are no failures, you either win or you learn,
creating poetry on a plate, oh what fun!

The research, the writing, the SEO, and works,
oh wonderful life of a food-blogger – the quirks and the perks!

Well, that was my humble, hopeless attempt to a poetry, making fun of the situation when I was absolutely tired to re-shoot the recipe :p
Being a food blogger comes with it’s own set of struggles and challenges, which are sometimes quite funny (when looking back – during the process it’s sometimes tiring and frustrating). This was a little behind the scenes anecdote that I thought I’d share, which you might find funny, and may be, just may be, appreciate the patience, the perseverance that goes behind blogging.  9 years of this and counting – yet, blogging gives me immense pleasure after all this, to share my art with this world, and make poetry on a plate, one plate at a time, one meal at a time.  

Making this sorbet, was piece of cake – one of the easiest recipes.  But photographing – a whole different game. A seemingly simple task turned out to be an adventure in itself.

It has been raining in the Bay Area quite heavily and so each day, by the time I found time in the evening to photograph this recipe, it was quite dark and I wanted natural day light to photograph this. Finally on Saturday, I found time, I thawed the sorbet, put it back in refrigerator, got the backdrop, tripod, camera etc. ready, only to find out the camera batteries died within 30 seconds of me putting it on tripod!

Another challenge, I needed to bring contrast in the picture with mint leaves, as it’s also an integral part of the recipe – only to find out that we had run out of mint-leaves, so went hunting outside in the garden, and the mint plant outside had 3 not so fresh leaves!  I thought – oh well, at least we have something.

Went back to get the camera batteries from the charger, put it back in camera, got the sorbet back from freezer, started shooting – only to find out in 5 shots that the battery died again as it had been charged only for a few minutes, given the time constraint as the sun was setting. Put it back to charge again – repeated this probably 5 times back to back every few minutes.   And the sun was gradually setting and I was racing against time.  
All this while trying to keep the sorbet from melting and may be 10 trips to refrigerator and back – get the battery first or get the sorbet out from the refrigerator first – set it up. Oh the dilemma 🙂 

Finally shot a few pictures – I didn’t want to accept it, but the sun had already set when I clicked my pictures.  At night, when I got to editing these, the ones I liked, the mint leaves weren’t looking great, and rest were sort of dark-ish with not sufficient natural light.  So at last, decided I will go and buy fresh mint tomorrow, and re-shoot the recipe.  And so I did the next day, following the same drill, though the mint leaves were fresh this time, and the batteries were fully charged 🙂 Here is one of the behind the scenes picture of melting sorbet. This is still a lot better picture compared to the many other recipes I shoot 🙂

♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below.  You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes.   ♥


The post Orange Sorbet | A Palate Cleanser appeared first on Eat More Art.

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Eat More Art by Sonal - 1M ago

As we embark on to a journey to a brand new year, what if I told you that you can make significant positive changes to your health by instilling these 11 habits, and it will revolutionize the way you eat?  Would you believe me?

It is likely that one would be skeptical.  I have been practicing these habits for many years and I tried it out with some of my known close circle of people at the beginning of 2018 and am so grateful to share that they had amazingly, positive results.   Hence, sharing with all of you, my blog family.  So here are my 11 simple tricks and tips – positive ways to eat healthy and be healthy – the Eat More Art way!  I challenge you to try it out this new year, and assure you that you won’t regret.  Game ON!

It will revolutionize the way you cook/serve/eat, and will have an amazingly positive impact over your body. And mind you, it does not require you to stop what you eat regularly, unless of course you want to go on a certain diet. These tips are for over and above any diet that you may be following or what your Doctors may have recommended. Please don’t confuse this with a diet plan.

Eat More Art is all about mindful cooking, plating and eating.  

As new year approaches, people generally tend to make new year resolutions of losing weight, eating healthy etc.  But at times, these resolutions require one to make drastic lifestyle and dietary changes, and these tend not to last for a long time as one forces oneself to eat healthy, eat what they don’t like, starve oneself etc.  None of that works, and none of that is healthy in the long run, unless it is sustainable and makes you happy.  Consistency is the key.  Feeling good about what you eat is also important. Starving or depriving yourself, and thinking about it 24/7 isn’t healthy.

Lot of the times I get asked this question as to how do you make all this food that you blog about, eat anything and everything vegetarian that you like, and still maintain your health and weight.  First and foremost I am grateful for the genes that i have inherited from my Parents.  Secondly, it is about the thoughts and beliefs I have around food.  The same food can be eaten with positive vibes or negative ones – and the impact that that either one has on your body is what makes all the difference. I have instilled these habits that I have listed here for many years, and it sure has worked very well for me.  Rather, I don’t know any other way of eating food. It is quite evident in the name of my blog, ‘Eat More Art’ – read on the post and you will know what I mean, or jump right on to the 11 habits, tips, and tricks listed below.

Eating healthy doesn’t mean you are just eating veggies and salads.  Eating healthy also means whatever you are eating, eat it in a positive manner, giving it good energy and positive vibes,  and not feeling like ‘this pizza slice is gonna make me fat‘, or ‘I am eating too much‘ (while still continuing to eat). You are consuming that pizza or cake already, might as well let that food have a positive impact on your body. So yes, eating pizza can also be counted as eating mindfully, if you eat it with good energy, in moderation, and be happy about what you are eating.  Eating a large bowl of salad while putting negative energy into it is surely doesn’t count as eating healthy. Give food the love, and it will love you right back!! 

I see so many people who while eating put such bad/unhealthy thoughts to what they are eating and eat in the fear that they will gain weight. It breaks my heart when I see that.  Because I know they will gain the weight they don’t want, if that is the energy they are putting to work, they will feel miserable eating that food because those are the feelings they chose.

So here goes.. I am sharing my not-so-secrets, and practical tips on eating healthy without changing your diet.

11 Mindful Eating tips :

I am sharing this list of tips that are interesting, you would love following these, and it will have a lasting impact. It is a sustainable way to eat, eat healthy, and bring positive changes to your body.  I will not ask you here to cut down this and that, I will not ask you to go on a strict diet and eliminate everything. It is more about eating mindfully, eat everything but in moderation, give good energy to whatever you are eating and few other tips.

  1. Eat Mindfully: Keep phones, tablets, laptops away while eating, know what you are eating, relish each bite.
  2. The Mind Body Soul mantra: Say this little prayer or mantra before you eat – it works like a charm. Make an intention that this food will nourish my mind body and soul.  If you were to follow just one tip from this list, make it this one!
  3. Eat with love: Whatever you are eating – be it a slice of pizza or a nutritious salad – eat it with love, and not with a feeling that oh this is going to put on extra weight.  When you give good energy/feelings to the food, it works for you and your body.  Check out this experiment that I had done a few years ago.  
  4. Eat Salad First: If your meal comprises of salad as one of the components, eat that first.  That helps in multiple ways. Apart from it’s nutritional value, it will help you effortlessly reduce the intake of other food items that may or may not be as healthy.  
  5. Moderation: Don’t drastically cut down on things that you like.  It is ok to eat everything, as long as it is in moderation and is paired with other healthy foods throughout the day.
  6. Soup & Salad for a meal:  It is easy to jump on to a diet and try to avoid everything that you like.  But this won’t last longer.  In few days you might get tired. Instead how about having at least one meal of the day as just soup & salad, the other meals can be your regular meals of whatever you normally eat.  That way you are not depriving yourself from foods that you love, but are smartly balancing it out.  Salads & soups can be healthy, tasty, fun too!  It is much easier than you might think. Let your creativity out with making different soups and salads say for a month – challenge yourself. You will love it.  You can find many creative soup and salad recipes on my blog.
  7. Give thanks: For a few seconds, think of the farmers, the transporters, the grocery stores, those who cooked the food, and how ultimately that food got on to your plate.  Express gratitude to them in your heart. It will make you feel very positive, and will help you appreciate what is on your plate.  It has been scientifically proven that positivity impacts a lot of things in your body.
  8. Know what you are eating:  Even if you are eating canned food, or using processed food in your cooking, be mindful of it.  And in long run try to reduce it as much as practical and possible, and substitute the same with healthier/home-made version of the same ingredient.
  9. Take it on a plate:  When snacking, don’t just open the box or a bag and start snacking from it. Again, it is ok to snack, but take it on a plate – you would know how much you are eating, you would know if you are over snacking. You would be surprised to know how effective this is. This was one tip that helped one of my family members reduce a lot of junk food intake and eventually weight.  It’s again all about mindful eating and knowing what and how much you are eating.
  10. Eat early: Make it a habit to eat your dinners early by 6.30 – 7.30pm.  That gives sufficient time between dinner and sleeping time for the body to digest the food, which is healthy for your body.
  11. Make Poetry on a Plate:  Yes, really!  As my blog name and tag line suggests – Eat More Art – make poetry on a plate.  I truly believe in it and it has had a lasting impact on the energy I give to the food I cook, serve, and eat.   Whether you are cooking/serving/eating by yourself, or for/with your family, or for/with a party of 100 people, the food you make, no matter how simple it might be, needs to be served beautifully and artistically. No, I am not saying you make an avocado rose every time you serve/eat food.  What I mean is, if you are serving food, serve it on a nice plate (even if you are eating by yourself), put all the garnishes, condiments whatever goes with it nicely.  That food, the way it looks, would nourish your soul, and so automatically it will creative positive vibes and ultimately a positive impact on your body when you eat that food.  Similarly, when you are cooking the food, put the good energy, positive thoughts to it.  You will be surprised how delicious the food will turn out, no matter how simple food it might be.   Ever experience how the food tastes when it’s cooked for a community or in religious places?  If you have, you know that it always tastes super delicious.  It is because of all of the above reasons stated – love and positive vibes.

Try it out for a month – you have nothing to lose (except may be weight, if that’s what you are trying to lose). If it works out, do spread the message, and leave a comment below, so others can be inspired by your journey. <3

So these were my 11 simple tricks and tips – positive ways to eat healthy and be healthy – the Eat More Art way!  I challenge you to try it out this new year, and assure you that you won’t regret.  Game ON!

Please note: I am not a dietician, nor a healthy food expert.  Moderation is the key, don’t over-do anything.  Following these tips and then adding on a ton of unhealthy food just because you are trying out these tips is not the way to go.  Be practical, decide sensibly what works for you and your body.

Heres to a healthy, happy, fun 2019! Eat More Art – Make Poetry on a Plate each day.  

The post Mindful Eating appeared first on Eat More Art.

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Ven Pongal is a South Indian version of savory porridge.  Pongal or Khichdi or Khichuri is made in numerous different varieties in India.  It’s called Pongal in Southern Part of India, Khichdi in Gujarat, Khichuri in Bengal, so on and so forth.  Khichdi or Pongal is a very simple comfort food of millions.

Khichdi or Pongal is considered nutritious, and one of the healthiest food in India, and it is eaten by poor and rich alike, irrespective of their class. It symbolises India’s great culture of unity in diversity. And hence, Khichdi has also been designated as the National Dish of India. 

Given it’s nutritional benefits, it is also fed to infants, and sick people as it is very light and hence, easy to digest.  

Pongal or Khichdi can be made using various different varieties of lentils, rice, quinoa, millets.  It is enjoyed with lots of ghee/clarified butter. But if you are vegan, you can easily substitute ghee with olive oil.

This Pongal recipe was taught to me by one of my wonderful, foodie friends Shalini Ramachandran who is the founder of ‘Euphoric Delights’, a very popular foodie community on Facebook. I have slightly modified the recipe here.  I was never a big fan of khichdi, but this Pongal recipe is something I absolutely love and have made it several times. 

I made this recipe using Instant Pot.   It can be made using a pressure cooker or even without it.  This version is ready in under 15 minutes.  

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Pongal | Ven Pongal | Khichdi
Ven Pongal is a South Indian version of savory porridge. Pongal or Khichdi or Khichuri is made in numerous different varieties in India. It’s called Pongal in Southern Part of India, Khichdi in Gujarat, Khichuri in Bengal, so on and so forth. Khichdi or Pongal is a very simple comfort food of millions. This version of Pongal is ready in under 15 minutes. 
Course Main Course
Cuisine Indian
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 4
Author Sonal Solanki | Eat More Art
Ingredients
  • 1/2 cup Moong dal (de-husked/skinless, split)
  • 1 cup Rice
  • 2-3 tablespoons Ghee / clarified butter Use olive oil for vegan version
  • 1 teaspoon Cumin seeds / Jeera
  • 1 teaspoon Ginger root, grated
  • 1/2 teaspoon Black pepper, crushed
  • Salt – to taste
  • About 3 1/2 Water Use more or less water
  • a pinch Asafetida
  • 2 tablespoons Cashew nuts
  • 5-6 Curry leaves
  • 1-2 Whole red chilies, dried
Instructions
For Pongal:
  • Dry roast moong dal. Wash rice.
  • Turn on the Instant Pot on Saute’ mode, add 1 tablespoon ghee, 1/2 teaspoon cumin seeds, 1/2 teaspoon grated ginger, 1/2 teaspoon crushed black pepper, and salt to taste. Add the roasted moong dal, rice, water.  Close the lid, cook on manual mode for 12 minutes.
    If using pressure cooker, pressure cook the Pongal for about 4 whistles.
    I like the Pongal a bit on the mushy side. You may add more or less water than mentioned for getting the desired consistency. 

  • Let the pressure release on it’s own.  Open the Instant Pot / Pressure cooker lid and and mix the Pongal really well. 
For tadka or tempering:
  • Heat 1-2 tablespoons of ghee. Add asafetida, 1/2 teaspoon grated ginger, curry leaves, and cashews, whole red chilies. Saute’ for a minute or two. Turn off the heat and pour the tadka over Pongal.
    Enjoy it with coconut chutney.

♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below.  You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes.   ♥

The post Ven Pongal | Khara Pongal | Khichdi appeared first on Eat More Art.

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Do you know of any condiment that has made the food that it is served with it, popular?  Rajkot’s famous green chutney is one such condiment which has made the snacks sold along with it very popular, and in demand.  The Rajkot chutney has earned it’s name globally.   There are certain popular food combinations that are a must try. Popularly known as ‘Rajkot chutney’ eaten with potato chips is one such combination.  The two prominent tastes in this chutney are it’s spiciness as well as it’s tanginess. 

If you are a good food lover, and have not tried this Rajkot’s famous Green Chutney and Potato Chips combination, I highly recommend you try it.  It is a lot on the spicier, tangier side, with the nutty flavor added by peanuts.  

This green chutney is a very famous chutney from Rajkot, which is located in Gujarat, India. Even though this is a condiment which is sold along with the potato chips or other snacks, it is so delicious and hence, become so popular, that people buy the potato chips, just so that they get this chutney along with it.  

The two pioneers who made and started selling this now famous chutney are, Rasikbhai Chevdawala and Gordhanbhai Chevdavala. They sell a lot of variety of snacks, but apart from their chevdo, potato chips, which is also called wafers in Rajkot, and other snacks, the Rajkot chutney is what makes it all so special. The Rajkot chutney by itself is sold in big batches. It is also exported to other countries.  

The chutney has a long shelf life when stored in an airtight container in the refrigerator, as no water is added when making it, and the citric acid/lemon juice helps enhance the shelf-life as well.. This is a very versatile chutney that can be eaten with any snack/lunch/dinner.  You may add water to small batches to liquidify it to be used with certain snacks.

I learned this recipe from a fellow foodie Sonam Hedav Soni.  I am grateful to her for this recipe and for bringing back the childhood memories that I re-live through this taste.

Outside of Rajkot, where you are not able to buy these potato chips, you may try it with Lays, Ruffles or some such brand of potato chips, and it tastes very close to that.  

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Rajkot’s Famous Green Chutney
Rajkot’s famous green chutney is a very popular condiment that has made the snacks sold along with it very popular, and in demand. It has earned it’s name globally. It is best eaten with Potato Chips.
Course Condiment
Cuisine Indian
Prep Time 5 minutes
Servings 10
Author Sonal Solanki | Eat More Art
Ingredients
  • 8 Green chillies (small) or 4 Jalapeno Spicy version
  • 1 cup Peanuts
  • Salt, to taste
  • 1/2 teaspoon Citric acid or 3 tablespoons lemon juice
  • a pinch Turmeric powder
Instructions
  • Remove the stems from the green chilies, and roughly chop them.
  • Add the chilies, peanuts, salt, turmeric powder citric acid or lemon juice and grind it. Taste and adjust the salt/lemon.
    Enjoy it with potato chips, snacks or with any meal. 

♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below.  You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes.   ♥

The post Rajkot’s Famous Green Chutney appeared first on Eat More Art.

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Purple cabbage & Avocado Salad – Call it a salad, call it a piece of art, this minimalist recipe is sure to win hearts at the dinning table, making poetry on a plate! The beauty lies in it’s simplicity and colors, the flavors, and textures.

This recipe is vegetarian, vegan, gluten-free.

Purple cabbage & Avocado Salad

Call it a salad, call it a piece of art, this minimalist recipe is sure to win hearts at the dinning table, making poetry on a plate! The beauty lies in it’s simplicity and colors, the flavors, and textures. 

  • 1 Purple cabbage
  • 1 Avocado
  • 1 teaspoon Alfalfa spouts
  • 1 teaspoon Olive oil
  • 1/2 teaspoon Red chili flakes or crushed black pepper (Use either one.)
  • a pinch Freshly crushed sea salt (Can use any salt)
  1. Wash and clean the cabbage.  Cut it into half.  Further, cut it into a 1/2 to 1 inch disc.  

  2. Make avocado rose following this recipe. https://eatmoreart.org/how-to-make-an-avocado-rose/

     If you don’t want to make avocado rose, you can also make slices of avocado.



  3. Put cabbage disc on a plate. Place the avocado rose on top of it. if arranging the avocado slices instead, arrange it in the middle next to each other, in a circular form making it a flower like formation.  Sprinkle alfalfa spouts. 

    Alternatively, you can also cut the cabbage disc into pizza like slices, arrange it back in a circle and put the avocado rose/slices on top of it. That would make it easier to serve the salad. 

  4. Drizzle it with olive oil and sprinkle some red chili flakes or freshly crushed black pepper and sea salt.  

    Use either red chili flakes or black pepper. These go really well with avocado.

Check out my post on how to make an avocado rose.

Pin this recipe for later use.

♥ Did you like or try this recipe? If so, I would love to hear from you. Please rate the recipe and leave a comment below.  You can also follow me on Instagram, Pinterest, and Facebook for more delicious posts and recipes.   ♥

The post Purple cabbage & Avocado Salad appeared first on Eat More Art.

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