Sweet Pea n’ Asparagus Guacamole

Last night, I got to thinking…its been quite some time since I’ve whipped up a guacamole, so I picked up an avocado at my corner farmer’s market and decided to get creative…how creative? Well, while at the farmer’s market I stumbled upon a fresh batch of sweet snow peas and a beautiful bundle of asparagus…I simply couldn’t resist and I purchased these incredibly fresh veggies to bring home and have a bit of fun creating a new guacamole recipe…after a bit of altering and tasting, I had perfected my new ‘guac’ and this may be the best one yet.  I present to you…my newest guacamole creation…


  • 5 Tbsp. vegetable broth
  • 1 medium onion, coarsely chopped
  • 4 medium cloves garlic, coarsely chopped
  • 2 cups fresh snow peas
  • 1 1/2 cups asparagus, chopped into 1 inch pieces
  • 4 Tbsp. sunflower seeds
  • 1 ripe avocado, peeled, cored and chopped
  • 1 tsp. white balsamic vinegar
  • 4 Tbsp. freshly squeezed lemon juice
  • 3 Tbsp. lemon zest
  • 3 Tbsp. fresh parsley, chopped
  • 1/8 tsp. chili powder
  • 1 tsp. flax seeds
  • Sea salt and pepper, to taste


  • Heat vegetable broth in a small skillet over medium heat.  Add chopped onion and garlic; saute until onions are translucent.  Add snow peas, asparagus, sunflower seeds, sea salt and pepper; heat for approximately 4 minutes.
  • Transfer snow pea mixture into a blender or food processor.  Add avocado, white balsamic vinegar, lemon juice, lemon rind, chopped parsley, sea salt and chili powder; puree until desired consistency.
  • Serve at room temperature or chilled.
  • Enjoy!

Millet Veggie Patties

These savory little patties are perfect as a side dish with fish or chicken for dinner as well as over mixed greens for a savory lunch.



  • 1 cup Millet (cooked)
  • 1/3 cup Vegan Parmesan Cheese
  • 2 Tsp. Lemon Zest
  • 1 Tbsp. Olive Oil
  • 1/4 cup onion (chopped)
  • 2 Tbsp. minced garlic
  • Sea Salt and Pepper to taste
  • 1/3 cup shredded zucchini
  • 1/3 cup shredded carrot
  • 1/3 cup fresh basil (chopped)


  • Heat oil over medium heat in a large saucepan.  Add onion and cook until softened (about 3 minutes).  Add cooked millet and garlic, continue to stir.
  • Reduce to low heat, cover and cook for 15 minutes.
  • Add carrot, Parmesan cheese, basil, lemon zest, sea salt, pepper, zucchini and carrots.  Cook for 5-7 minutes or until golden brown.  Add fresh basil.
  • Remove from heat and let sit covered for 10 minutes.  Uncover and let stand for 30 minutes.
  • Form the mixture into 4 patties.
  • Coat a large nonstick skillet with olive oil and cook patties for 4 minutes on each side.
  • Enjoy!

Have you tried millet? If so, what are your thoughts on the unique taste?