OMG It's OMeGa 9

Food for Thought concluded it's series on healthy and unhealthy fats with a review of precisely why processed and less processed oils differ -- and the class itself concluded with a tasty treat of Roasted Poblano Chilies and Avocado Dip








Yield: 6 servings



2 poblano chilies

1 bunch spinach, (stems removed)

2 tablespoons lime juice

2 avocados

¼ cup red onion

½ teaspoon cumin

½ teaspoon salt


  1. Roast poblanos over an open flame until blackened.  Be sure to use tongs!  Place chilis in a paper bag or bowl and cover with plastic wrap to sweat and cool. 
  2. Clean spinach and wilt turning frequently with tongs in a medium pot.  Do not add water, the water that is left on spinach from cleaning is enough for steaming.  Squeeze wilted spinach in colander and transfer to blender.
  3. When cooled enough to handle, scrape charred skin of poblanos and remove stems and seeds. 
  4. Place poblanos and remaining ingredients in the blender and  process until almost smooth. 
  5. Garnish with diced tomatos and additional avocado chunks if desired.


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