Best Damn Guacamole with Persimmons

For as long as I can remember guacamole has been always been my thing. Despite a serious lack of culinary skills, I've whipped it up from the time I was in elementary school. Of course it's evolved and changed since then, but I can confidently say I think my guac is the best out there. But the best thing about guac is that it's totally flexible. Don't like tomato? Skip it. Love the tangy bite of lots of lime? Add more! Don't have cilantro in the fridge? It will still taste pretty fantastic without it. 

That being said, this weekend the hubby and I went to the Calabasas Farmer's market and came home with a bag full of persimmons. Have you ever had them? I hadn't either. I'd heard of them, seen them, and even read recipes with them but honestly I'd never tried them. Despite looking shockingly similar to tomatoes they taste nothing like them. They are sweet like a mango with an inner texture like a firm pear, and they are in full bloom this time of year. The secret to making them taste extra sweet, at least according to the man who sold them to me at the Farmer's Market, is to remove the skin. 

So when we got home, hot and hungry, and I saw a giant ripe avocado sitting in our fruit basket, I decided to have some fun. The persimmons add a sweet unexpected, but totally appreciated, surprise to this very traditional guacamole. The texture blends in perfectly and even adds an extra element of chunkiness. If there's something I think we can all agree on, it's that guacamole should be chunky. Not to mention, it's football season, and I don't know about you but I've never met a person who didn't like guacamole, especially devout and very serious footballs fans (go niners!). 

Best Damn Guacamole with Persimmons 
Serves 4 as an appetizer 

2 small avocados (or 1 large)
1 tbsp salsa verde* 
2-3 tbsp diced yellow onion 
2 packed tbsp diced Roma tomatoes, seeded 
small handful of cilantro, roughly chopped 
1 small persimmon, peeled and diced 
1/4 tsp sea salt 
fresh ground pepper to taste 
1 tbsp lime 

*You can totally use store-bought salsa verde. I like Trader Joe's brand. 

Combine all ingredients in a medium bowl. Using the side of a fork, roughly chop avocado then mix all ingredients together until you'd achieved your desired chunkiness. Serve with chips and devour. 

Cinnamon Apple Pie Ice Cream

I'm a firm believer that a good home should have fresh homemade ice cream in the freezer at any given time, and preferably multiple flavors. It's the perfect treat for guests and it lasts months (though it never makes it that long). I realize this makes me a snob and I'm okay with that. This week, my good friend came over to cook, and since most "normal" people cringe at the idea of dairy-free ice cream, I went with the full cream variety this time (though I'm more than certain you could substitute it with coconut cream + coconut milk and fully intend on updating you when I do). 

Since it finally feels like Fall, I wanted to celebrate with apples and cinnamon. I figured while I was at it why not throw an entire apple pie into the ice cream. So that's exactly what I did. What I love most about cooking is that you can pretty much do whatever the hell you want, there really aren't rules, the more creative you are the better, and chances are you can find a way to make it work. This philosophy applies so well to homemade ice cream. So this stuff starts with my favorite all-butter pie crust, and cinnamon nutmeg maple syrup stewed apples. How could I go wrong? The answer is I can't. This ice cream is fantastic in every way. 

Cinnamon Apple Pie Ice Cream 
Makes one quart 

For the ice cream base: 
2 cups heavy cream 
1 cup whole milk 
1/4 cup plus 1 tbsp cane sugar, divided  
1/4 cup brown sugar 
1/4 tsp salt 
1 vanilla bean
1/4 cup maple syrup 
1 tsp cinnamon
1/4 tsp nutmeg 
3 egg yolks 

For the pie crust (from The Art and Soul of Baking): 
1 stick unsalted butter 
1 1/4 cups all-purpose flour 
1 1/2 tsp sugar
1/2 tsp salt 
3 - 4 tbsp cold water 

For the apples: 
2 large apples (I used Pink Lady) 
2 tbsp brown sugar 
2 tbsp maple syrup
2 tsp lemon juice
1/2 tsp cinnamon 

Make the ice cream base. In a medium saucepan combine heavy cream, milk, 1/4 cup cane sugar, brown sugar, salt, vanilla beans along with pod, and maple syrup. Cook over medium heat until mixture comes to a gentle boil. In a separate bowl whisk together egg yolks and 1 tbsp cane sugar. Pour about 1/4 cup of the warm cream mixture into the egg yolks and whisk quickly. Slowly add the rest of the cream mixture to the add yolks, a little at a time until completely combined. Pour entire mixture through a fine-mesh strainer to remove any egg chunks along with the vanilla bean pod. Stir in cinnamon and nutmeg, cover and refrigerate until cold, at least two hours.  

Meanwhile, slice your butter into 1/2 inch pieces and freeze for 15-20 minutes. Combine flour, salt, and sugar in the bowl of a food processor and pulse to combine. Add in butter chunks and pulse until the mixture looks like sand with pea-sized pieces of butter. With the food processor running pour in water. On a lightly floured surface, press the dough pieces together to form a disc and knead one or two times. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees and line a baking sheet with parchment. Remove your dough from the fridge and roll it out onto your parchment paper until it's about 1/8 inch thick. Bake for 25-30 minutes until slightly browned around the edges. Set aside and let cool. 

Peel, core and slice your apples. In a small saucepan, combine apples, brown sugar, maple syrup, lemon juice, and cinnamon. Cook over medium-low heat for 20-30 minutes until apples are soft. Set aside to cool. Once cooled, add the apple mixture to a food processor with a blade and pulse 2-3 times until you achieve your desired consistency. Refrigerate. 

Pour the ice cream base into your ice cream maker, following your manufacturer's instructions. Just before your ice cream is finished churning, break up your pie crust into chunks and add about 3/4 of it to the ice cream followed by the apples. If you like a soft-serve consistency you can serve right away. Or pop it in my freezer for 20 minutes to harden up like traditional ice cream. Top with remaining pie crust crumbles and serve. 

Avocado Bruschetta Quinoa Protein Bowls

Only in the past couple of years do I feel I've really learned how to take care of myself. Usually the hard way, I've learned how many hours of sleep I need, how to get enough protein, and eat in a way that is going to leave me energized and healthy. I've learned that if I don't practice yoga for weeks straight I will be grumpy and achy and my mood will suffer. I've learned that without question 98% of my overall well-being in determined by what I eat, how much I sleep, and how recently I've been on my yoga mat. That's it. But despite the power of knowing this, putting it into practice is a whole different beast.

I've received lots of help with this through the practice of Ayurveda, the sister science to yoga, and without going into too much detail, it's an ancient practice that aims to bring our bodies into balance through our daily lifestyle choices. It supports the idea that all bodies are different, and what is good for one could be detrimental to another. But my favorite part about the science is that it embraces the ability each individual has to be present enough to adapt and change at any moment to bring the body closer to balance. And it believes that intuitively we have these tools within all of us. 

I find this incredibly empowering. Almost as empowering as these quinoa bowls, which have become one of my favorite meals for taking care of me, and bringing my body back into balance. These bowls are loaded with protein which gives me energy for hours. They are my go-to for the days I teach back to back to back classes.  They are nourishing, filling, delicious and provide me with a kind of satisfaction only felt when I know that what I'm eating is doing my body good. 

Bruschetta Avocado Feta Quinoa Protein Bowls
Makes one generous serving 

1/3 cup uncooked quinoa
2/3 cup water
1 garlic clove, minced
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/4 tsp sea salt (+ pepper to taste) 
1/2 cup cherry tomatoes, halved
6-10 large basil leaves, thinly sliced  
1/4 cup crumbled feta (optional)
1/3 cup cooked lentils (I buy them pre-cooked from Trader Joe's)  
1/2 large avocado, cubed

Bring water to a boil is a small saucepan. Rinse your quinoa in a fine mesh strainer then add it to the boiling water. Cover and reduce to a simmer. Cook for about 15 minutes until all the water has been absorbed. Remove from heat and keep covered for 5 minutes then fluff with a fork and set aside.

Meanwhile whisk garlic, the olive oil, vinegar, salt and pepper in a medium bowl. Top with tomatoes and basil and toss. Stir in cooled quinoa, lentils and feta until everything is nicely coated in dressing. Lastly, carefully fold in avocado cubes.