FLOWER POT KITCHEN: PALEO ZESTY LIME AND CORIANDER AVOCADO STUFFED WITH SPICY TUNA

28 May 2014

PALEO ZESTY LIME AND CORIANDER AVOCADO STUFFED WITH SPICY TUNA

Love this zesty lime and coriander avocado stuffed with chili spiced tuna tossed in a hint of mayo made with my glorious hens yolks and avocado oil, gorgeous just gorgeous.

The Science Bit...

This meal gives an abundance of healthy good monosaturated fat, loaded with potassium, folic acid and vitamin K, C, E and B6, high in fibre, lowers blood cholesterol and produces compounds necessary for the liver to cleanse toxins from your system, and that's just from the avocado! The chilies, garlic and spring onions in short are liver and blood cleansing and improve blood circulation, now for the tuna which is loaded with vitamin A, E, K, iron, calcium, magnesium phosphorus, potassium, selenium, fluoride and if fresh Omega 3 & 6 and one lime is your full RDA of vitamin C, finally the egg yolks are rich in protein with B12, iron, lecithin and zinc...

SUPER FOOD

Ingredients

(serves 1)

1 ripe hass avocado

1 spring onion finely sliced

1 fresh chili finely diced

1 clove garlic finely diced

1 small sweet pepper finely diced

1/2 lime juiced

sea salt and fresh black pepper

2 tbsp fresh coriander chopped

For The Spicy Tuna

1 tuna steak steamed or

1 tin of spring water tuna drained

1 spring onion finely sliced

1 red chili finely diced

1 tbsp coriander chopped

Sea salt and Black pepper

1/2 lime juiced

1 tbsp homemade avocado oil mayonnaise recipe below

3 egg yolks

1/2 tsp white wine vinegar

1 tsp Dijon mustard

300ml oil (or rapeseed)

Sea salt

White pepper

To make the mayo whisk all the ingredients together except the oil, then drizzle the oil in slowly while whisking all the time or using a food processor until all the oil has been incorporated.

This is really quick to prepare, once you have finely diced the chili, garlic coriander, pepper, slice the spring onion and leave to one side while you steam the tuna or open a can, place the tuna in a bowl and add the chopped chili, spring onion, coriander, salt, pepper and mayo, mix together and put to one side.

Cut the avocado in half and scoop out, place on a plate and mash smooth with a fork, add the chopped chili, spring onion, garlic, sweet red pepper, lime juice coriander and season with salt and black pepper, mix together spoon the avocado guacamole back into the skins and spoon on top the spicy tuna, sprinkle over a little chili and coriander and the lime juice to finish.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.