The first time I ever encountered “Tex-Mex” cuisine was on a cycling trip that brought me to El Paso, Texas. It was a version of spaghetti that I will never forget – both for flavour and heat. This recipe recreates that special fusion of Texas pow and Mexico’s bright flavours together in a warm, filling dish.

Ingredients to serve 4 to 6+

• 1 1/2 cups of prepared short-grain brown rice
• 1 teaspoon of olive oil
• 1 lb lean free-range ground beef
• 1/2 sweet yellow onion, diced finely
• 3 cloves of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon chilli powder
• 1 teaspoon dried cumin
• 1 teaspoon crushed red pepper flakes
• 1 to 2 finely cut organic chipotle peppers* for extra heat (optional if you have kids eating this)
• Sea salt and fresh cracked pepper, to taste
• ½ cup pitted green olives finely cut.
• 1 15 oz can of organic black beans, drained and rinsed
• 1 15 oz can of organic tomato sauce
• 3-4 tbsp fresh cilantro roughly chopped.
• 1.5 cups of shredded sharp cheddar cheese (substitute half with mozzarella for lower fat)
• Low-fat Organic Sour cream (to top)
• Spray olive oil
*these are much softer than the regular dried ones.

Serve with World’s Best Guacamole

Equipment: pot to cook rice, large skillet, 9×12 glass casserole dish, colander, sharp knife, cutting board, bowls, aluminum foil.Continue reading→

Here is a staple part of my weekly meals. I try to make it more when organic avocados are seasonal. No matter how you have made it in the past, I invite you to try this recipe just once. You will be hooked. You do not need to eat this with chips. It is an amazing accompaniment to seafood, a topping on spicy chili, a side to roast chicken. You get the idea – do not limit it’s use!

Ingredients (makes about 2 cups)
• 2 ripe organic avocados
• 1/4 to 1/2 small red onion, finely minced
• 1 large clove garlic, minced and mashed to a paste with 1/2 teaspoon sea salt
• 5 teaspoons fresh organic lime juice (2 to 3 limes)
• 1/2 teaspoon ground cumin
• 3 tablespoons chopped fresh organic cilantro
• 1/2 organic jalapeño pepper, seeded and minced (optional but recommended)
• 1 small ripe organic tomato, seeded and diced (optional)

Tools
Fork, medium bowl with lid or saran wrap, sharp cutting knife and board, citrus juicer with collecting cup.

Tip: If you are making this ahead of time put one of the pits on top of the mixture to further prevent any brownness. (the acid of the lime juice will do this too).

Directions
Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarsely with a fork and stir in the remaining ingredients. Can be made 2 hours in advance; cover with wrap or bowl cover and keep chilled.