Roosevelt Lake, AZ
Earlier this summer I made my annual visit to see Smurf in Arizona. The trip started out on an exciting foot right at JFK when I noticed that the little snack shop in the Jet Blue terminal had rows and rows of gluten-free snack bars! Most of the packages even had ‘gluten-free’ printed on them. This spot also had naturally gluten-free foods such as hard boiled eggs, certain packaged deli meats, salads and even Carol’s Soy Crunch.
Then, as I was browsing through Psychology Today in the bookstore, I found a little article on celiac disease! Dr. Green from Columbia University was quoted. (Sorry, I couldn’t get a clearer photo and it’s not available online.)
Upon arrival, I requested Smurf’s amazing guacamole, as I always do. I managed to get her recipe so I could share it with you. It may be the best guacamole you’ll ever taste! You can thank those college days when she worked at Chevy’s restaurant!
Smurf’s Guacamole
4 to 5 medium avocados mashed
1/2 c. chopped white onion
1 large tomato chopped and seeded
1/2 c. chopped fresh cilantro
1/2 to 1 jalepeno to taste and seeded and chopped
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 tsp. sea salt to taste
Juice of one lime
Mash avocados in a bowl by criss crossing two forks. Mix remaining ingredients. Garnish with a sprig of cilantro. Enjoy!
*Here is some gratuitous cuteness for you .. photos of a baby hummingbird we visited in her neighbor’s backyard.
Tomorrow, I’ll share with you our trip to a super yummy gluten-free bakery.
Recipe for Quejos:
i noticed several people on this site missed eating Vancouver’s Quejos. Here is a recipe for Quejos (cheese buns) you can make yourself at home:
Preheat oven to 300 degrees
Boil the following until white foam appears:
1 cup vegetable oil
2/3 cup water
2/3 cup milk (or soy/rice milk)
Add this hot mixture to 4 cups tapioca starch (NOT tapioca flour). Mix well (ideally in a cuisinart; this is a doughy mess!) and let rest for 15 minutes. You will get a white ball. After 15 minutes, mix in 4 eggs and about 1 cup of grated parmesan cheese (again, substitute if necessary). Then portion into a greased muffin tin. Bake until the interiors are not doughy (30-35 minutes?) This recipe will make 12 or 14 quejos. I put them in the freezer and take one to work each morning. By mid-morning it is ready to eat plain. They are also good as a sandwich bread for tuna/chicken salad. Kids love them.
Thanks Mary!