Adrienne Yancey's contribution for Project 009 is an avocado spread, tomato and sprout sandwich. Etymological surprise of the day: according to wikipedia "the word 'avocado' comes from the Spanish word aguacate, which derives in turn from the Nahuatl (Aztec) word ahuacatl, meaning 'testicle', because of its shape." We learned that and couldn't not mention it.

Adrienne's Bag Lunch:

Avocado spread*, tomato & sprout sandwich
Carrot & Raisin Salad*
Organic Gala apple
Raw almonds
(I reuse my brown bag and bring my own fork to cut down on waste.)

Avocado spread*, tomato & sprout sandwich
2 slices of multigrain baguette from La Farm Bakery (local baker)
Avocado spread (recipe below)
Organic Roma tomato slices
Organic alfalfa sprouts

Avocado Spread*

1 avocado
1 bunch of cilantro
1 garlic clove
1 yellow sweet onion
Dash of salt
Dash of pepper
Red pepper flakes
Juice of 1/2 lemon

1. Cut and dice the garlic, onion and cilantro. (Use as much cilantro and onion as you like. Can use food processor but I like mine a little chunky.)
2. Mash up one avocado in one bowl.
3. Mix garlic, onion and cilantro in with the mashed avocado.
4. Mix lemon juice, salt & pepper in the spread (to taste).
5. Finish with a dash of red pepper flakes for a kick.

Carrot & Raisin Salad*

4 large carrots
3 tbsps of olive oil
1 tsp Red pepper flakes
1 tsp Cumin
1 tbsp Curry powder
1 tsp Ginger
Hand full of raisins
Juice of 1/2 lemon
Juice of 1/4 orange
Cilantro to garnish

1. Shred the 4 large carrots into a bowl.
2. Heat olive oil on medium heat. Toss in the red pepper flakes, cumin, curry and ginger for a few minutes. This is just to flavor the oil.
3. Remove from heat and pour over carrots.
4. Squeeze lemon and orange juice over carrots, add raisins and mix well.
5. Garnish with cilantro.