Mean Green Guacamole
Feeds: 6 (as a dip)
Making time: 10 minutes
Fi Bird says: Be sure to scrape all of the flesh out of the avocado, as it’s packed with fourteen minerals that stimulate growth, including iron and copper for your blood.
What to find
1 large ripe avocado
1 medium green chilli
1 spring onion
Half a lime
2 handfuls parsley
50ml olive oil
Vegetables to cut up into bite-sized dipping sticks (e.g. carrots, peppers, cauliflower, cucumber, broccoli, celery)
Chopping board
Vegetable knife
Dessert spoon
Food processor
Scissors
Juice Squeezer
Measuring jug
Serving bowl
What to do
Put the avocado onto a chopping board and cut it lengthways from the stalk. Grip the avocado with both hands and twist each hand in a different direction to separate the halves. Use a dessertspoon to remove the stone. Scoop the flesh out with the spoon and put it in the food processor.
Chop the chilli in half, remove the seeds and chop it into small pieces. Do not put your hands anywhere near your face. Add the chilli to the food processor and then wash your hands and the chopping board thoroughly.
Use the kitchen scissors to trim the spring onion and snip it into small pieces. Add the snipped onion to the food processor.
Put the lime on the chopping board and cut it in half. Twist one half of the lime around a squeezer to get the juice out. Add this to the food processor.
Add the parsley (without stalks) to the other ingredients and put the lid on the machine. Make sure the lid is on properly, and that you have dry hands. Whiz to blend the ingredients then slowly add the olive oil through the feed tube: it should blend in as you whiz. You want a thick, mean green dip, so you may not need all of the oil.
Spoon the mixture into a serving bowl and get dipping!
Note: always have a grown-up with you when you cook; wash your hands before you start.
Click here to download pdf
Feeds: 6 (as a dip)
Making time: 10 minutes
Fi Bird says: Be sure to scrape all of the flesh out of the avocado, as it’s packed with fourteen minerals that stimulate growth, including iron and copper for your blood.
What to find
1 large ripe avocado
1 medium green chilli
1 spring onion
Half a lime
2 handfuls parsley
50ml olive oil
Vegetables to cut up into bite-sized dipping sticks (e.g. carrots, peppers, cauliflower, cucumber, broccoli, celery)
Chopping board
Vegetable knife
Dessert spoon
Food processor
Scissors
Juice Squeezer
Measuring jug
Serving bowl
What to do
Put the avocado onto a chopping board and cut it lengthways from the stalk. Grip the avocado with both hands and twist each hand in a different direction to separate the halves. Use a dessertspoon to remove the stone. Scoop the flesh out with the spoon and put it in the food processor.
Chop the chilli in half, remove the seeds and chop it into small pieces. Do not put your hands anywhere near your face. Add the chilli to the food processor and then wash your hands and the chopping board thoroughly.
Use the kitchen scissors to trim the spring onion and snip it into small pieces. Add the snipped onion to the food processor.
Put the lime on the chopping board and cut it in half. Twist one half of the lime around a squeezer to get the juice out. Add this to the food processor.
Add the parsley (without stalks) to the other ingredients and put the lid on the machine. Make sure the lid is on properly, and that you have dry hands. Whiz to blend the ingredients then slowly add the olive oil through the feed tube: it should blend in as you whiz. You want a thick, mean green dip, so you may not need all of the oil.
Spoon the mixture into a serving bowl and get dipping!
Note: always have a grown-up with you when you cook; wash your hands before you start.
Click here to download pdf