Life in its typical fashion likes to throw many things at us at once, and this month can definitely be summed by the phrase; ‘when it rains, it pours’, but it isn’t all bad news. I’m about to sign my very first contract this week as the sole photographer (eekk!) for a new Paleo recipe book with over 65 recipes to be shot in a month! I am pretty excited and it’s a great opportunity to get real with the things I do in my life, get my butt into gear and work on my time management skills. Oh and not to mention my creative and shooting skills. Shooting 65 recipes and making each of them fresh, real, unique and exciting will be a challenge that I am up for!
The book is being written by the lovely and talented lady Lizzy Marsh who runs Primal Junction, which is an online community that was created to explore a ‘back to basics’ approach to optimising nutrition, health and performance. The nitty gritty of the book is still in the works, but the great news is that it should be available in 24 countries around the world! One of the best things about this project is that I get to spend my days working with Lizzy, share in her passion to change the health of the world and live off her amazing recipes.
When it comes to being busy, I like to unwind by eating my favourite comfort foods and dips and chip are high on that list. Sitting down after a day of getting myself into all sorts of positions to ‘get those angles’, with a good avo dip and some salty corn chips (a margarita would be a nice addition too) – ah heaven, all in a days work. I have penciled in one day a week off, and over the weekend just gone, I spent that day with Talia shooting our Easter recipe. Playing with melted chocolate just hardly feels like work. That post to come soon!
Avocado & Jalapeño Dip
2 avocados, peeled and seeds removed
Juice of 2 limes
1 teaspoon extra virgin olive oil
Small handful of fresh coriander
1 garlic clove
1 jalapeño, finely, halved
Salt and pepper to taste
Favourite corn chips to dip
Microgreens or a few coriander leaves to garnish if you wish
In a small food processor combine all of the ingredients, keeping aside half of the jalapeño, until smooth and creamy. Finely chop the remainder of the jalapeño. Place the dip in a serving bowl and garnish with the finely chopped jalapeño, microgreens or coriander leaves. [If you want a less spicy dip, just use half of the jalapeño and either process with the rest of the ingredients or sprinkle on top]. Serve with your favourite dipping food!