Making good food, fast food

Making good food, fast food

– Contributions from an intern.

  Misty-Dawn Spicer


Bacon avocados are a rare variety.  They are considered the greatest of the avocado family, known for it’s healthy oils and creamy texture. These gems rarely make it to market, so we were very fortunate to have them! Bacons are lower in calories than most avocados and have a smooth and nutty back pallette. They are delicious on sandwiches, in smoothies (think coconut!) and right from the peel. Avocados are full of potassium to boot. And remember not to toss the seed! Avocado seeds are full of antioxidants and contain more soluble fiber than most foods. They are great for arthritis and keep healthy skin. Dry and crush the seed with a mortar and pestle and  or thinly sliced and baked in the oven. You can grate a seed, but be careful using this method not to catch your fingers.The seed flavor is bitter, so be sure to contrast that in your smoothie or tea. Seed shavings can go into homemade lotions or your body wash for an extra dose of skin nutrients. If you’re feeling even more adventurous, sprout and plant the seed and see what happens!


Spicy Avocado Soup (Raw, Vegan, Gluten-free)

  • 1 avocado

  • 1/2 red bell pepper

  • 1/2 onion

  • 1 lemon (I bet a lime would taste just as good if not better!)

  • Handful of parsley

  • 1 cup nut milk (I used homemade almond milk, but coconut milk would be divine!)

  • 1/2-1 cup water depending on how creamy you like it (I used 3/4 cup)

  • Garlic to taste (I used about 1/2 tsp crushed garlic)

  • Cayenne pepper to taste (Use a lot of this! Goodness so delicious!)


Tip: Take the hour after you get home with your box and get to know your food. You can easily order glass jars online or pick them up at your nearest hardware store. I like the Kerr jars best and I purchased multiple sizes from tiny to large so I have a variety to store with. You can also save old plastic tubs for creating great lunch sized portion.


Each week I take the box home, lay everything out on my counter, rinse it off with cold water (ice baths are great for those leafy greens!) and chop everything up for use throughout the coming weeks. Be careful what you throw into the compost or garbage! Some things are highly nutritious and delicious that I never thought to eat. Take carrot tops for example, you can chop them off the carrot, soak overnight in an ice bath (change water 2xs) and saute up the next evening with a little olive oil, garlic, salt and pepper for a wonderfully nutritious side dish. They are rich grassy flavor that will add texture to your meal. Juicing them is wonderful as well.

storing veg      savraw stone fruit   avo seed


This week I loved taking my kale out, destemming it and julienning the leaves. I tossed them into a glass container and voila! I have instant chopped kale for myself and my family on hand.



Basic Salad Dressing for your greens


1/2 c Apple Cider Vinegar (I use Braggs Raw Unfiltered)

3/4 c Olive Oil

Juice of 1 lemon

Sea Salt and Cracked Pepper to taste

1 tbsp herbs of your choice

1 clove fresh chopped garlic


Toss all ingredients in your blender or vitamix for about 15 seconds and serve! Store the leftover in a glass jar for use throughout the week and before you know it, you’ll be tossing beautiful and simple green salads together in no time!




MD’s Morning Juice


1 orange

1 nectarine

1-2 beets

large handful celery tops

handful carrot tops

handful kale/spinach

1-2 carrots


Blend in juicer and enjoy!


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