Category Archives: AVOCADOs


I took a picture and it came out really well (only I’m not tech savvy enough to get it here on this post tonight!)

The sauerkraut came out beautifully! (I’d been reading other people’s sauerkraut recipes for four days, and they always say, “don’t feel bad if your sauerkraut goes moldy and you have to throw it out.”  That is what people told me from the moment I started my first sauerkraut batch.. Fortunately, my sauerkraut has always turned out.

This time, I was a little concerned, because, normally, I hear a lot of hissing from my jars of sauerkraut.  This time, I didn’t hear anything… Yesterday, I did look at both jars, and it looked like one had a bent lid (not a bad thing: it just means that the sauerkraut has expanded inside the jar). Then I notice what sort of looked like drool marks across the window sill and down the wall!  Aha! It worked, (I mean, usually I put a sauerkraut jar in a bowl, to catch whatever seeps from the jar, but I didn’t this time)  but the sauerkraut  just didn’t talk to me while it was working.

So!  I opened the jar of jalapeno sauerkraut.  I tasted it: YUMM!  Then I decided that I really needed to make a salad with it.

I added @ 1/2 C lentil sprouts

1/2 C sauerkraut

1/4 red bell pepper, diced

1/8 onion, diced

1/4 avocado, skin removed, cut into @ 8 pieces

I tossed everything, and, then, when I took the first bite, I realized I did not need to add anything for flavor.  The red bell pepper, the sprouts, the sauerkraut, and the onion all worked together.  There was no need for a salad dressing!




Although I have loved lentil sprouts since forever, I hadn’t grown any lentil sprouts in a while.  Then, with all this scary stuff going on, and long lines just to get *into* the supermarket, only to find nothing fresh and yummy looking there, I raided my favorite organic market and got 2 lbs of …… lentils!  Then I had to figure out where to get those sprouting lids for mason jars (no idea where my nice plastic one went off to), and it took a week to get some stainless ones from Amazon Prime!  Finally they came, and the project came together.  I’d forgotten how fast lentils sprout and grow!

I put them to soak on Monday night, and, in the morning, they already had little bitty tails!  Rinse, drain, and set the jar in a bowl, so, if they wanted to drain some more, they could. On Wednesday morning, they had grown quite a bit, but I rinsed and drained again. On Thursday, oh wow!  The sprouts were almost an inch long!

Wraps!  I cut the “bone” out of romaine lettuce leaf and spread a little sundried tomato hummus on the two pieces. I  finely chopped some red bell pepper and onion, and sliced 1/4 of an avocado. Then I piled the lentil sprouts on the leaf slices, sprinkled the bell pepper and onion on top, laid out the pieces of avocado, then folded up the leaf and chowed down!  MM! MM! Good!!!!  I’m going to do a repeat performance tonight!





POST #888
You can freeze avocados and then use them later! Ha!
I mean, if you buy some avocados, and then you realize that you are not going to use them right away, but they are ripe, you can just halve them and peel them and freeze them, and, then, when you are ready to use them, you can sit them out for about 1/2 hour and they will be good to go for you to use them in whatever recipe you have.