burrito Lisa inspired me yesterday with her gorgeous delivery salad wrap that I thought I'd make a version for dinner.  It really got me thinking about the uselessness of tortillas in a burrito.  All those white processed carbs & gluten just make me soooo tired and then if that's not bad enough, it then makes me crave pure sugar which in turns makes me feel sick.  So why bother when you can use romaine lettuce leaves instead. Pack those suckers with all the lovely fillings of a burrito and away you go.  Dinner last night was a revelation and it may just be an encore performance tonight.  Yes, they were that good and super easy. The Big Up Your Styles Burrito 3 large romaine lettuce leaves 1/4 cup hummus (or more if you want) Sauté onions & peppers & mushrooms in coconut oil (with garlic, onion power, cumin, sea salt & pepper to taste) Sliced avocado Salsa Layer all the fixing on top of the lettuce leaves and roll them up.  Have as many as you want - these little guys are solid gold. Yum!

photo cred Cat It seems that I have an avocado obsession of late. Throughout my journey to rid my daily life of processed food and focus on what really counts - beautiful whole foods, I've realized that I can eat avocados guilt-free. The avocado is beautiful. Even visually, it's gorgeous. Dark and pebbled on the outside and perfectly green and smooth on the inside. They are packed with nutrients, phytochemicals, monounsaturated fat, more potassium than a banana and contain a wide array of essential vitamins (B's, E, & K). And let's not forget the taste. Personally, I could eat one everyday. Oh yeah, I do. So when Ron introduced me to his "GuacaSalsaMole" dish, I thought I had died and gone to heaven. Over the 2 weeks that he and Simmah were visiting, the dish was made constantly. Here's what you need: 6 avocados, diced 8 – 10 Roma tomatoes 1 bunch of cilantro, finely chopped 2 fresh limes - juiced ½ large red onion chopped 2 tbsp freshly ground cumin 1 tbsp freshly ground pepper 1 tbsp Himalayan sea salt, or enough to season to your taste The avocados and tomatoes are roughly chopped (big-ish chunks) and the whole shabang goes into a bowl. Don’t think “precision” when making this dish. Think “chop ‘em up and chuck ‘em into a bowl”. (thanks Simmah) Do yourself a favour, make this for friends, family or just yourself and enjoy the perfection of The Avocado.