
Scrambled Herby Tofu
Fruit and nut crunchy cereal
Super Veggie Brekkie
AN INTERCONNECTED HOLISTIC LIFESTYLE




Chilli corn guacamole
(serves 6)
INGREDIENTS
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2 avocados
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1 large tomato
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1 red onion
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Juice of 1 lime
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Pinch of salt
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½ tsp black pepper
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1 pinch of chilli flakes (optional)
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1 corn on the cob
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1 whole garlic bulb
METHOD
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Place a single corn on the cob and a whole garlic on a baking tray in the oven on 200 degrees Celsius for 15 minutes
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While those are cooking, chop avocado in half, remove the pip, and scoop out the flesh into a large bowl, then mash with a fork
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Chop the onion and tomatoes into small pieces and add to the bowl with the avocado
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Next, once the corn and garlic are cooked, slice a knife down the corn to remove the kernels and add these to the bowl
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The garlic should be quite soft and can be easily squeezed from the skins, rather than having to peel then, add these to the avocado bowl
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Next add the juice of 1 lime, chilli flakes, salt and pepper
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Mix together well with a fork and you can either leave it quite chunky as is, or I gently blend it with my bullet as I prefer a softer consistency
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Eat with chips or vegetables and enjoy!