Due to the current worldwide situation, some shipments are taking longer than expected.
Orders shipped to the EU and UK are subject to a $190 USD minimum.
Soups Broth and Stews - Anytime
Cut avocados into chunks and puree with onion, garlic, lemon juice and a third of the AVM Broth.
Add the rest of the AVM Broth and blend again till very smooth.
Add the vinegar and season to taste.
Pour into a bowl and cover.
Let chill for at least 15 minutes.
In a separate bowl combine all the salsa ingredients.
Garnish the soup with the salsa and serve.
Soups Broth and Stews - Anytime
Combine all ingredients in a blender.
Mix until desired consistency.
Refrigerate for at least 2 hours before serving.
Smoothies Teas and Juices
Juice leaves and parsley, then celery, carrot, red pepper,
tomato, and broccoli.
Garnish with celery stalk.
Enjoy!
Main Dishes - Moderation
It is best to rinse and then soak the quinoa for at least 6 hours ahead of time. Quinoa will sprout “little tails.”
Rinse again and cover with water and bring to a boil. Once boiling, reduce the heat to low, stir and cover and let steam for 15 to 20 minutes.
Place all vegetables, water, lemon juice and red pepper on a baking pan. Roast in oven until tender.
Combine quinoa, roasted vegetables and remaining ingredients in a bowl, mix well. Serve.
Occasional Side Dishes
Feel free to spice it up with a little cayenne and lemon juice.
Main Dishes - Moderation
Sauté the onion and garlic in 2 – 3 tbsp of water in a heavy bottomed medium size saucepan for 2 – 3 minutes.
Add the sun dried tomatoes, broth, and lemon juice, and bring to a boil.
Stir in the quinoa, reduce the heat, and simmer, covered, for 15 – 20 minutes.
Add the broccoli and simmer another 5 minutes. Fluff with fork. All the moisture should be absorbed.
Garnish with sliced almonds and scallions, and a drizzle of olive oil, if desired.
Sauces and Salad Dressings
Sofrito is the secret ingredient in many Latin Caribbean dishes and it’s so easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired results. This recipe makes about 1 quart of Sofrito.
Peel garlic and chop ingredients into sizes that are small enough to fit into a food processor or blender. Place the chopped ingredients into the food processor or blender and blend all ingredients together well.
Tip: If you find it necessary to add liquid, you may add water or olive oil a tablespoon at a time.
For immediate use, store in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions. For future use, freeze Sofrito in ¼ to ½ cup portions for use at any time.
