Ok, so this blog is no where near "ready" to begin, however, it never will begin if I don't start somewhere, and this recipe seems like the perfect place to start! Eventually, I'll get it all set up aesthetically and systematically while sharing some recipes during the process. I have a vision of what I'd like this to evolve into and hopefully soon I will have a chance to share a bit about myself in the "About Me" section. In brief, my entries will be about my transition into a healthier lifestyle following the Paleo method, mainly sharing what I learn with friends and family. Now, no one will need to wonder anymore what I can eat when I come to visit! I'll be Julie-Julia'ing Paleo recipes, sharing ideas and what I've learned, my cheats/fails and wins, and creating recipes of my own here and there. This first entry just so happens to be about something I created. I hope you enjoy it and please bear with me while I try and set this blog up in the midst of my 15-17 hour days away from home and computers for work (eeeeek! This will take awhile but it WILL happen over time).
Now to my dairy free, Paleo and Vegan friendly sour cream. I absolutely LOVE sour cream. Hec, I even still cheat now and then and have the real thing when I'm at my favorite taqueria, Rincon, in Norwalk, Connecticut. For many years, I happily used Greek Yogurt as a healthier option when making my own tacos. It was great! It was a first step towards a healthier me. Then I tried Paleo, which has reversed issues that I've had most of my life that I thought would be lifelong ailments. It seems as though my body was designed for the Paleo lifestyle (and according to what I've read, the human body in general, you just have to design a Paleo Code that works for you!). I realize that it may take some time for me to fully transition, but, it's imperative that I make it a goal to become 100% Paleo. Ok, maybe 95-98% (it seems the use of high quality, grass fed dairy products such as cheese and butter never hurt when available and used in moderation...YAY!).
Yesterday I made a last minute decision to make tacos with the foods that were left over at work. Aside from the fact that Cashew Sour Cream takes a bit of planning ahead in order for it to come out it's best, I am just sick of it. That is all. I wanted something that tasted more like and had the texture of the sour cream and Greek yogurt substitute that I used in the past. I also love avocados.
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| Picture Credit? Try every health food account on Instagram. Just can't trace it back to the originator, this lil guy is ever so popular. |
The marriage of avocado and coconut cream embellished with lemon and salt gives birth to, in my opinion, an amazing and healthy substitute to dairy sour cream. I don't feel like I am eating one or the other, it's just sour cream to me, and the color is so much fun!
So, after all this written form of intra-banter (yeah, I tend to make ish up that only makes sense to me, but you kinda sorta get what I'm saying, right?), here's the recipe, simple and sweet.
- 1 Avocado
- 5.4 Fl.Oz Coconut Cream (I used Native Forest from Whole Foods)*
- 1/4 Tsp Sea Salt
- 2 Tbspns Fresh Lemon Juice
*There is a very small amount of coconut water in the bottom of this can of coconut cream. I did not add this to my sour cream, however, you can reserve it and add it to the food processor if you prefer your sour cream be less thick.
I topped mine, along with a scallion garlic spice sauce, bacon and chives, on plantain tacos with chopped mango lemon grassfed sirloin. When those recipes have been posted, I will edit this post and add the links.
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Lots of love and wishes of healthy, happy living to you all!
xoxo
