Avocado and Mint Aiolis

I hadn’t taken Tiko to the river in awhile, so we grabbed R and went to a new river! A new river for me, next to the zoo, and it was grey turning to a sunny day, sparkling water running like molten metal over rock; red rock walls rising high above the flowing water. You wouldn’t believe the beauty. That smoothness of a little cascadia – a little waterfall flowing like glass over rocks, whew. My heart just grows standing in front of it . I learned it’s against the law to be naked in the river in Ecuador. So that was good I had some little yoga shorts to wear in! To my chagrin I left them in the taxi, twice! And the young driver had to hand them to me. Yikes. Tiko is resting and happy now after a hard day in the sun. He’s such a good dog.

Recipe of the Day – Avocado and Mint Aiolis

It’s the classic French sauce, a  fantastically creamy, savory “mayonnaise sauce” that is a snap to make. See my basic aoili vid and Middle Eastern aoili, too.
Avocado  Aioli –

1 avocado
1/4 c. cashew creme
2 T. basil or cilantro
2 T. lime juice
1 clove garlic
1/8 tsp. turmeric
salt and pepper to taste

Directions: Blend cashews until creamy. Add avocado, lime and cream again. Stir in spices by hand.

Raw Mint  Aioli
1/2 c. cashews
1/4 c. water
1/4 c. fresh mint
2 T. lemon juice
2 cloves garlic
1/2 tsp. salt
Directions: Blend cashews until creamy. Add the rest and blend until creamy. Best chilled.

Word of the Day – cascadia – waterfall

Tip of the Day – There are very few great spreads here in Ecuador, besides the amazing Aji. The mayonnaise is the packages, yucky kind. So learning to make your own is such a great idea to have on hand in your kitchen.

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