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and
black pepper.
5
. Ladle soup into bowls. Top with cheddar cheese,
tortilla strips, and cilantro. Makes 6 to 8 servings.
e a c h s e r v i n g
375
cal,
14
gfat,
89
m gchol,
618
mg
sodium,
29
g carb, 6 gfiber,
34
gpro.
H o t a n d C h u n k y G u a c a m o le
s t a r t t o f i n i s h
25
min.
I V
a
cups fresh or frozen shelled peas
2
ripe avocados, halved, pitted, and peeled
(see Avocados,
page
189
)
1
to
2
Tbsp. lime juice
V a
cup finely chopped red onion
1
clove garlic, minced
2
Tbsp. chopped cilantro
1
small jalapeno pepper, seeded and thinly
sliced (See Hot Peppers,
page
184
)
Tortilla chips
1
. Bring a medium saucepan of salted water to
boiling. Add peas; simmer frozen peas
1
minute, or
simmer fresh peas
5
minutes. Drain; rinse with cold
water. Drain again and cool.
2
. Place avocados and lime juice in medium bowl.
With a fork, mash avocados. Add peas, onion, garlic,
cilantro, and jalapeno. Season to taste with
salt.
Place
guacamole in a serving bowl. Serve immediately
or cover surface with plastic wrap and chill up to
2
hours. Drizzle with
olive oil
if desired; serve with
tortilla chips. Makes
9
servings.
e a c h
V A-
c u p s e r v i n g
69
cal,
5
g fat,
0
mgchol,
69
mg sodium, 6 g carb,
3
g fiber,
2
g pro.
G in g e r -M in t J u le p
From
page
24
.
p r e p
15
min.
c o o k
5
min.
c o o l
1
hr.
3
/ 4
cup water
V
a
cup granulated sugar
1
2-inch piece ginger, thinly sliced
Vz
cup light-color rum or bourbon
1
V2
cup mint sprigs, loosely packed
Crushed ice
Long strips of lemon peel
1
. For syrup, in small saucepan combine water, sugar,
and sliced ginger; bring to boiling; stir to dissolve
sugar. Cover and simmer
5
minutes. Remove from
heat; cool. Strain; discard ginger.
2
. Divide mint among 6 tall glasses or silver mint
julep cups. Add
2
tablespoons ginger syrup to each
glass. With a spoon, stir to bruise mint. Divide rum
evenly among glasses; fill with ice. Add lemon peel.
e a c h s e r v i n g
86 cal, 8 mg sodium, 11 g carb,
2 gfiber, lg p r o .
\MUo\e W
MORE THAN A SNACK
ITS A SUPERFOOD
Ounce for ounce, Blue Diamond®
Almonds have MORE vitamin E
than blueberries, MORE iron than spinach and
4
x MORE fiber
than broccoli, making them the supersnack of superfoods.
FOR CX5MPLE7E NUIRDONAL DATA RB^ TO; USDA NATIONAL NUTraB^T DATABASE
