PKD Recipes

Avocado Broccoli Sprout Wrap with Black Beans

Ingredients
Avocado slices
broccoli sprouts
cooked soaked black beans
Red Onion Slices
sprigs of cilantro
sprigs of thyme
a few pieces of chopped garlic
Hot corn tortillas, heat on a griddle.

Black Beans
Soak 1 cup of beans in water, rinse with running water through a strainer each morning replacing the fresh water daily. On the third day cook the beans with chopped onions and diced carrots. Bring to a boil then simmer for about an hour. Season.

Preparation
Take a heated corn tortilla, add avocado slices, broccoli sprouts, black beans, red onion slices, cilantro, chopped garlic. Roll the corn tortilla wrap and serve.

Avocado Guacamole Wrap

Guacamole Ingredients
Makes ½ C, 1 serving
1 avocado, chopped and mashed
1 ½ tsp minced sweet purple onion
½ tsp crushed garlic (1 clove)
1 tsp lime juice
Dash Himalayan pink salt (if one adds lime juice sometimes salt is not necessary)
Dash cayenne pepper (can omit)
6 Hot Corn Tortillas

Preparations
Put all ingredients in a bowl. Mash with a fork, leaving the mixture slightly chunky. Serve immediately.
Avocado has become one of my own staple foods when traveling. It is easily portable. When wrapped within a hot corn tortilla, avocado is transformed into a satisfying meal, especially with the addition of a few radish or broccoli sprouts, cilantro or parsley leaves, and thinly sliced sweet purple onion. If you must restrict potassium, avocado is one of those vegetables high in potassium.