Simple, Nutritious Recipes for College StudentsPosted: April 8, 2012
Or boarding school students…. take your pick. Also, I actually did make them up!
- 1 avocado
- Sea salt
- Cayenne pepper
Mix all of the spices together. Eyeball it, and taste test until desired result. Cut the avocado in half, sprinkle the spices and spriluna on and dig in with a spoon!
I ate this every morning for breakfast back at home. I haven’t eaten it at school since I ran out of spices… After bringing turmeric and cayenne pepper back after spring break, I’ll surely be eating this again.
The avocado is such an easy, convenient, erm, fruit… vegetable. I’m going to go with vegetable just because it seems more like a veggie than a fruit.
Anyways, it’s loaded with fiber, potassium, and vitamins C, and K. One whole avocado contains more than 1/3 of our daily value of vitamin C. Yes, I just googled that because I didn’t actually know what exactly is so healthy about an avocado other than the fact that it contains loads of healthy fats.
People, don’t be scared of fats! Big pharma has conned people into believing we should be avoiding fats like the plague. So what have we loaded up on instead? Refined sugar and loads of carbs mixed with artificial flavors and advertised low amounts of hydrogenated fats. Whoo! As you can clearly see, it’s really been working out for Americans.
Sea salt is so much more flavorful than iodized salt and less processed, with trace some minerals. It may be more expensive, but you’ll need less because it is more potent (and better tasting!). Iodized salt is dried sodium chloride with anti-caking agents such as aluminum (mined using toxic chemicals like sulfuric acid and strongly linked to a cause of Alzheimer’s)
Tumeric is used in many Indian recipes and great for your blood. It is aids in liver detoxification and aids with metabolism.
Cayenne pepper stimulates digestion.
Spriluna is an edible algae and green superfood that provides lots of easily digestible protein, iron, vitamin B-12, beta carotene, and amino acids.
I buy mine from the RawFoodWorld.com in the largest size and sprinkle it on almost everything I eat. It’s one of those foods that I use as a “backup” for a bundle of nutrients because my cafeteria definitely cooks all of the nutrients from its already overprocessed, conventional factory farmed foods.
Since I ran out of spices, I’ve been eating avocados with the recipe below instead.
- 1 avocado
- Local honey
- Organic Apple Cider Vinegar
- Extra Virgin Olive Oil
- Crushed garlic
- Optional: Oyster Sauce, Honey+Kimchi
3/5 parts oil, 2/5 part Vinegar and Sauce, add garlic and enough honey to coat the bottom of the glass container you’re storing it in. Mix all together. Again, just eyeball this.
Cut the avocado in half and fill in the dips with the dressing. Add spriluna.
Opt: Add honey drizzled-kimchi on the side
My hallmates always know I’m around when they can smell a distinct, vinegary dressing. You can always put this concoction atop a bed of lettuce for a salad instead.
Feel free to substitute any of the ingredient for say, sesame seed oil, white vinegar. Whatever you can scrounge. The kimchi and honey is pretty adventurous, I like the combination of the sugary, spicy taste. Definitely not for the weak hearted.
We’ve got healthy fats from the avocado and oil, some vinegar for the stomach, garlic with it’s anti-aging, anti-fungal properties, honey with it’s amazing nutrients brought to you by bees truly, and kimchi, a fermented wonderfood.