Eggplant Bharta

I like Eggplant cooked in many ways and had a version that I particularly liked at a local Indian restaurant. So I decided to recreate Eggplant Bhurta at home. Even though they didn't give me their recipe, my version turned out really well. My only clues were that I could taste the Cumin and I could see the Turmeric. I also knew that as with many Indian dishes I like, it contained a combination of Garlic, Onion and Ginger along with some hot Chili. So, I roasted the Eggplant in the oven and then combined it with those ingredients and served it with Chicken Marinated in Spices (next post) and Saffron Rice. It can be made ahead and I think it tastes even better when the flavors have time to meld. It was delicious and was perfect when mixed with the rice! I think it would be good as a dip or spread on crackers too.

Eggplant Bharta

1 Large Eggplant

2 Tablespoons Oil

1/2 teaspoon Cumin Seeds

1 medium Onion, chopped into small pieces

2 Garlic Cloves, minced

1/4 inch by 1 inch slice of Ginger, grated or minced finely.

2 Medium Tomatoes, diced

1/2 teaspoon ground Coriander

1/2 teaspoon Turmeric

1/2 Serrano Chili, minced fine

1/2 teaspoon Salt

Preheat oven to 450 degrees. Place Eggplant on a baking sheet and cook until it is very soft and the skin begins to blacken - about 30 - 40 minutes. Remove from the oven and let cool. Cut off the stem end and peel away the skin from the flesh. Chop the Eggplant and place in a bowl.

Heat oil in a frying pan and add in the Cumin Seeds until lightly browned. Then add in the Onions, Garlic and Ginger. Cook until the onion is tender and add in the Turmeric and Coriander. Then add in the Tomato, Serrano Chiles and Salt. Cook until the Tomatoes soften and become a paste. Then add in the Eggplant and cook for 5 - 10 minutes, stirring often.

Five Element Analysis

Eggplant is one of the few Water Vegetables so that Element is covered. The Serrano Chili brings in the Fire Element along with the Tomatoes. The various Spices, Onion and Garlic contribute the Metal Element. Ginger, which adds the Metal Element too along with a bit of the Earth Element since it is a rhizome. But the Earth Element is deficient so this dish goes well with Earth foods, like Root Vegetables or Okra or Beef to create a Five Element balance.

Roasted Eggplant Spread

Merry Christmas to all of you who are celebrating! One of my family's favorite treats is to have Charcuterie for dinner on special occasions So, I buy an assortment of cured meats and cheeses and a variety of crackers. Then I make some spreads and dips with as many vegetables in them as I can, so that it becomes a healthy meal. I usually chop up some Tomatoes to make Bruschetta and today I decided to add a Roasted Eggplant spread full of colorful Roasted Peppers along with lots of Garlic and Red Onion, also Roasted. I roasted the Eggplants separately so that they would get good and soft and also so the onions wouldn't burn. Then, when it is time to add them, I pureed the Eggplant first before adding the other vegetables. Eggplant when it is roasted is so creamy that I don't think it needs any yogurt or sour cream or even Tahini. I just add some ground Cumin and some lemon juice to give it a vaguely Middle Eastern flavor and it turned out to be delicious! It's important to make this spread ahead of time so that the flavors can develop. And it would also be good to bring to a Potluck!

Roasted Eggplant Spread

2 Medium Eggplants, stem end removed and cut into chunks

3 Tablespoon Olive Oil

1 Red Pepper

1 Yellow or Orange Pepper, stem end and seeds removed, cut into small pieces

1 medium Red Pepper, stem end and seeds removed, cut into small pieces

6 - 8 garlic cloves

2 additional Tablespoons Olive Oil

1 scant teaspoon Salt

1/2 teaspoon ground Cumin

Juice of 1 small Lemon

Optional:  1/4 teaspoon of Cayenne Pepper

Heat the oven to 400 degrees. Put Eggplant pieces on a  baking sheet and drizzle with the Olive Oil and half the salt. Place in the oven and cook for 40 - 45 minutes. Turn occasionally.

Put the Peppers, Onion and Garlic onto another baking sheet and drizzle with the additional 2 Tablespoons of Olive Oil. Place in the oven and cook for 25 minutes, tossing the vegetables every 10 minutes so that they don't stick to the pan.

Using a Food Processor, add the Eggplant, Lemon Juice, Cumin and 1/2 teaspoon of Salt and Cayenne Pepper. Puree. Then add the Peppers, Onion and Garlic and mix in, processing for a very short time. If you don't have a Food Processor, mash the Eggplant with a fork and then add in the other vegetables, but cut them smaller before you roast them. Serve with Crackers

Five Element Analysis

Eggplant belongs to the Water Element. The Peppers bring in the Fire Element. The Olive Oil and Lemon Juice contribute the Wood Element and the Garlic, Onion and Cumin add the Metal Element. Because the onions caramelizes, it adds a bit of the Earth Element. So, I served this spread with Almond Rice Crackers as Almonds belong to the Earth Element so that it created a Five Element balance just with this one dish!

Tomato Spread with Cumin

I often crave dips to go with my extensive collection of Gluten Free Crackers and since I am also not doing dairy, I've gotten somewhat inventive about making tasty spreads and dips to go with them. Today I decided to use several very ripe tomatoes and make something that is halfway between a spread I had in Israel that had roasted red peppers in it and Indian Tomato Chutney.  It was a simple concoction seasoned with cooked onions, garlic and cumin seeds. I added just a hint of sugar and for me it turned out just right.  It's simple to make and wonderful on crackers!  I think it would also be good as a Bruschetta topping and also with goat cheese.  It's tastes even better the next day and my son spread it on his English Muffin before putting his fried egg on top and thought it was delicious. During the winter, I am sure it would be good made with canned San Marzano Tomatoes too but it will likely need more sugar. I'm definitely going to serve this as an appetizer for a dinner party soon.

Tomato Spread with Cumin

3 large Tomatoes, stem removed and chopped

3 Tablespoons Olive Oil

2 large Garlic Cloves, minced

1/2 cup chopped Red Onion

1 teaspoon Cumin Seeds

1/2 teaspoon Sugar

In a large frying pan, heat the oil and add in the onions and cook until they are soft. Then add in the Garlic and the Cumin Seeds. Cook until you can smell the Cumin, then add in the Tomatoes and the Sugar. Cook stirring until the Tomatoes break down and soften - about 5 minutes.  Reduce heat and continue to cook, stirring frequently until the if becomes a paste. Serve warm or cold with Crackers or Grilled Baguette slices.

Five Element Analysis

Tomatoes belong to the Fire Family as they are so beautifully red. The Onions and Garlic Contribute the Metal Element as do the Cumin Seeds and the Rice Crackers, if you are serving these.  The Olive Oil and the Grilled Bread (or Wheat Crackers) contribute the Wood Element. Only the small bit of Sugar brings in the Earth Element and the Water Element is missing completely. So, be sure to serve this before a meal that contributes those elements.

Tuna Salad with Japanese Flavors

I love Tuna Salad with Rice Crackers for lunch and today I decided to change it up a little. I made my Tuna Salad with Gobo (Yamagobo - Pickled Burdock Root shown below) and Scallions. I bought the Gobo at Uwajimaya and if you can't find it, you can substitute Carrot, lightly and quickly pickled with Rice Wine Vinegar in the Vietnamese style (recipe below). I made a dressing that tastes a lot like a mild version of the Dynamite Sauce that is used in Sushi Bars and it was wonderful! The trick is to use Kewpie Mayonnaise if you can, and if you can't find it, you can substitute Best Foods (Hellmans) but be sure to add a bit of sugar. The secret is to add in some Sriracha or Chili Garlic Sauce and a bit of Tamari too. I served it with Rice Crackers and I think it would be a wonderful dip for a party. I loved it as a light lunch.  Either way, it is delicious!

Tuna Salad with Japanese Flavors

2 6 oz cans of Tuna packed in water, drained

4 Gobo Roots cut into small pieces ( or use lightly pickled carrots - see below)

3 Scallions, root ends cut off and cut into small pieces

1/2 cup Kewpie Mayonnaise (or use Best Foods with 1/2 teaspoon of Sugar added)

1 Tablespoon or more Sriracha or Chili Garlic Sauce

1 teaspoon Tamari

2 teaspoons Black or White Sesame Seeds for garnish

Mix together the Mayonnaise, Sriracha and Tamari.  Put Tuna, Gobo Roots and Scallions into a bowl. Blend in the Mayonnaise mixture and sprinkle the Sesame Seeds on top. Serve with Rice Crackers.

Quick Pickled Carrots Vietnamese Style

2 small Carrots, peeled and cut into small dice

1/2 cup very Warm Water

1 1/2 Tablespoon Rice Vinegar

1 teaspoon Salt

Mix together Pickling Mixture in a bowl, add in the Carrot pieces and marinate for 30 minutes.  Drain and add to tuna mixture.

Five Element Analysis

Tuna belongs to the Water Element as does all fish so that element is covered and the small amount of Tamari and Sesame Seeds add even more. The Wood Element is represented by the pickled Gobo - Burdock Root or Carrots although they both adds Earth as well. The Fire Element is brought in by the Sriracha or Chili Garlic Sauce and the Mayonnaise and Scallions add the Metal Element and Rice Crackers add even more. This dish then represents all Five Elements, although the Earth Element is weak so be sure to add something Earthy to go along with it or eat something sweet after.

Green Tahini Sauce and Dip

I went to a lovely engagement party on Saturday night and I brought this dip and it was such a big hit that I thought I would share it with you.  It's very similar to the Tomato Tahini Dip that I previously posted, but the difference is that you load it up with fresh herbs that makes it a wonderful green color.  I put a little of each herb chopped up on top so people could see what was in it. I liked it best with Red Peppers and Carrots, but I also served it with celery sticks, Pita Bread and Rice Crackers.  I've been told by my friend Karine in Israel that it is fabulous on grilled fish. In that case, make it even thinner by adding more water. Several people, including me, found this dip to be addictive!

Green Tahini Sauce and Dip

1 cup Sesame Tahini

1/2 cup cold Water + up to 6 Tablespoons more

1/4 cup Lemon Juice

1/2 cup Parsley Leaves

1/2 cup Cilantro Leaves

1/2 cup cut up Chives

2 Garlic Cloves

1/2 - 1 teaspoon salt (depending on whether the Tahini is salted or not)

Optional:  Fresh Dill, Mint, Green Onion tops and/or Chervil

Put Tahini into the Cuisinart and add the 1/2 cup of water and blend. Then add in the Lemon Juice, Parsley, Cilantro and Chives along with Garlic Cloves and 1/2 teaspoon Salt.  Process until smooth. Check consistency and if necessary, add in more water, 2 Tablespoons at a time to achieve right texture. Taste and add more salt if desired.

Serve with cut up vegetables like celery, carrots and red pepper or toasted Pita Bread triangles or Pita Chips. If you want to go gluten-free, it goes really well with Rice Crackers too.

Five Element Analysis

Sesame Tahini belongs to the Water Element. The lemon juice contributes the Wood Element and the fresh herbs add some Wood and a lot of Metal. The Garlic adds even more of the Metal Element. Pita Bread brings in more Wood and Rice Crackers adds more Metal. Serving it with Red Peppers brings in the Fire Element and Carrots add the Earth Element making it a balanced snack!

Tomato Tahini Dip and Dressing

I just returned back from a wonderful trip to Israel. I was teaching at the ICCM Congress and on my first day off, I headed for the Food Market. There I bought a big bottle of Tahini, some Date Honey, Pomegranate Molasses, Olive Oil, Zatar, Sumac, Dates and Halvah. Luckily it all fit in my suitcase - I was very worried that it was going to be over the weight limit. It's now my second day back and I had to start using my goodies! 

So, I broke open the Tahini and made a dip that I had at a wonderful restaurant called Puaa in Jaffa - the old part of Tel Aviv.  It was Tahini but it had tomato in it and was topped with a drizzle of olive oil and Sumac. Sumac is tart berry and I love the flavor it adds. This Tahini Dip was so good that I had to figure out how to make it. I asked my friend Karine and she gave me this basic recipe. It's simple - just mix Roasted Tahini with cold water and add lemon juice, a small amount of garlic and a tomato in the Cuisinart and puree it all up. Of course you can make it by hand, but be prepared for the Tahini to seize up before it softens again.  Then top it with the olive oil and Sumac. This would be good as a dip for vegetables - that's how I served it or with Pita Bread or Pita Chips. I think it would also be a wonderful salad dressing if you made it a bit thinner in consistency. Tahini is made with Sesame Seeds and they are very good for your kidneys. They are also full of calcium and iron and are full of minerals and vitamins.  So, consider this a very healthy snack no matter what you dip into it!

Tomato Tahini Dip and Dressing

1 cup Roasted Tahini

1/2 cup cold water (a bit more if making a dressing)

1 small garlic clove, minced

2 Tablespoons fresh Lemon Juice

1 Roma Tomato, stem end removed and cut into small pieces
1/4 - 1/2 teaspoon Salt

1 - 2 Tablespoons Olive Oil

1 teaspoon Sumac

Stir the jar of Tahini before measuring. Take one cup of Roasted Tahini paste and put into the Cuisinart.  Add the water and blend. Then add in the Garlic Clove, Lemon Juice, Tomato and Salt. Process until fully blended.  If making into a dressing add more water a tablespoon at a time until it reaches the desired consistency.  If using as a dip, spoon into a serving bowl and drizzle with Olive Oil and sprinkle with Sumac. Serve with hot Pita Bread, Pita Chips or cut up Carrots, Celery, Zucchini and Red Pepper strips.

Five Element Analysis

Tahini is made of ground Sesame Seeds and belong to the Water Element and this dish really supports the kidneys. The olive oil along with the lemon juice and Sumac add the Wood Element.  The Tomato brings in the Fire Element and the garlic clove makes sure that the Metal Element is present too.  Only the Earth Element is missing, which is why I served it with Carrot Sticks, Celery and Red Pepper Strips. If you serve it with Pita Bread or Chips, you are adding more of the Wood Element so be sure to serve something else that includes an Earth Element food to create balance.  I think some Dates for dessert would be perfect!

Muhamarra - Roasted Red Pepper and Walnut Dip

It was my son's birthday today and I decided to make him some of his favorite foods.  He's quite partial to Greek food so we roasted a leg of lamb and made some lemon chicken along with a big Greek salad and some rice pilaf.  But for starters, I made some Hummus, some Eggplant Dip and Muhamarra, which is Roasted Peppers combined with walnuts.  It's a simple preparation that only requires that the peppers are roasted ahead.  Then it's a quick buzz in the Cuisinart and it's ready to go. I adapted this recipe from one I found on Epicurious. I like to make it a little ahead of time to let the flavors meld.  I served it with Pita bread for the wheat eaters and gluten free crackers for me.  This is an amazing dip that if you haven't tried, you need to!  It's incredibly satisfying in some deep primal way. It's one of those foods that you just can't get enough of and I definitely didn't make enough as it was the first to be eaten up.  I'm making it again soon!

Muhamarra

2 large Red Bell Peppers

1 cup Walnuts

3 Tablespoons Extra Virgin Olive Oil (reserve a little for drizzling on top)

1 Tablespoon Lemon Juice

1 Tablespoon Sugar

1 Tablespoon Paprika

1/2 teaspoon Cumin

1 teaspoon Salt

1/4 teaspoon Cayenne Pepper

Heat oven to 450 degrees. Cut Red Peppers in half and remove seeds. Place skin side out on baking dish.  Put in the oven and cook until the skin is blistered and beginning to blacken.  Place in a bowl and cover with plastic wrap and let rest for 10 - 15 minutes.  Then remove skin and place the peppers in the Cuisinart.  Add the walnuts, olive, oil, lemon juice, Paprika, Sugar, Cumin, Salt and Cayenne Pepper. Blend until smooth. 

Place in a bowl and drizzle with reserved olive oil and garnish with a few Walnut halves. Serve with Pita Bread, Pita Chips or crackers of your choice.

Five Element Analysis

Red Peppers, Paprika and Cayenne Pepper belong to the Fire Element and Walnuts represent the Water Element so those elements are covered. The Olive Oil and Lemon Juice bring in the Wood Element. The Earth Element is shown in the small amount of Sugar and the Cumin contributes some of the Metal Element. Although all the elements are present, the Earth and Metal Elements need some support so be sure to serve foods from those elements during the meal.

Spicy Artichoke Dip

This is a classic dip from the 1990's. It used to be everywhere at every party and it was always a big hit.  I've never outgrown it and decided to make it yesterday at my son's request, who also wanted me to post it so he could make it again himself.  I'm sure many of you already know how to make it, so here's a reminder, although this version is a little less fattening as I use half the mayonnaise and Parmesan Cheese of the usual recipes and it's a lot more spicy because it contains fresh jalapenos.  You can leave the Jalapenos out if you want out and you can also add chopped cooked spinach if desired or even crabmeat. It's very versatile and it's so easy to make and loved by anyone I know that tries it! 

1 can (13.75 oz) Canned Artichokes, drained and chopped

1/2 cup Best (Hellman's) Mayonnaise

1/2 cup grated Parmesan Cheese + 2 teaspoons more for topping

2 teaspoons fresh lemon juice

2 Tablespoons minced onion

1 garlic clove, minced

1 teaspoon minced fresh Jalapeno (deseeded and veins removed)

Few dashes of Tabasco Green Pepper Sauce

Paprika for garish

Preheat oven to 425 degrees.  Mix together all ingredients except the Paprika in an oven proof dish.  Smooth down the top and sprinkle with the remaining Parmesan Cheese and the Paprika.  Put into the oven and cook until it is bubbling and the top is browned - about 20 to 25 minutes.  Serve with tortilla chips or crackers

Five Element Analysis

Artichokes belong tot he Wood Element and the lemon juice adds a bit more.  Mayonnaise and Parmesan Cheese along with the onion and garlic contribute the Metal Element.  The Jalapeno and the Paprika bring in the Fire Element. If you serve this dip with Tortilla Chips, it brings in the Earth Element.  Then, only the Water Element is missing so be sure to serve a Water Food as part of the main meal, add the crabmeat or serve with another appetizer like smoked salmon to create a Five Element balance.  

Classic Hummus

Hummus is something that most people know how to make, but I got a request from my son for the recipe and from several other people too after I had a dinner party a while back. So, here's my very simple recipe. I usually use canned Chickpeas because I always forget to soak the dried ones and then take the time to cook them. But if you have time, the Hummus is even more delicious. This is a very fast way to make a tasty appetizer as it is all done in a  or other food processor and takes about a total of 10 minutes. If you don't have a food processor, you can use a blender and failing that, you can mash up the canned chickpeas by hand and still achieve a good texture, although it will be a lot chunkier. I like to add both Cumin and Cayenne Pepper to my Hummus, but if you don't like the hint of spiciness, you can substitute Paprika instead as the garnish. I love this recipe that I have developed after many years of trial and error.  I hope you love it too.

Classic Hummus

2 15 oz cans of Chickpeas drained (but reserve all the liquid)

½ cup Tahini (Sesame Paste)

1/3 Cup Extra Virgin Olive Oil

3 garlic cloves, minced

2 teaspoons ground Cumin

1/8 teaspoon Cayenne Pepper

Juice of one large lemon or more if desired

1 teaspoon or more of Salt

For Serving:

2 Tablespoons Extra Virgin Olive Oil

1/8 teaspoon Cayenne Pepper or Paprika

1/8 teaspoon Ground Cumin

Optional:  Chopped Fresh Parsley

Put the Chickpeas, Tahini, Olive Oil, Garlic, Cumin, Cayenne Pepper, 1 teaspoon of salt and lemon juice in a food processor or blender.  Blend until smooth. Then start adding Chickpea liquid until you achieve a smooth consistency (I tend to use all of it) that is as thick or thin as you like.  Taste and adjust for salt and lemon.  Pour into a bowl and drizzle with remaining olive oil and sprinkle with the extra Cumin and Cayenne.  Sprinkle with chopped parsley if desired. Serve with Pita Bread, Pita Chips, Carrot Sticks and Red Pepper strips.

Five Element Analysis

Chickpeas, being beans belong to the Water Element and the Tahini made of Sesame Seeds enhances this element.  The Olive Oil and Lemon contribute the Wood Element and there is even more Wood if you serve this with Pita Bread or Chips. The Garlic and Cumin bring in the Metal Element.  The Cayenne adds just a bit of the Fire Element.  Hummus is usually served as an appetizer so if you would like create balance, be sure to add a Fiery food, perhaps some cut up red peppers and also the Earth Element, which could be supplied by serving it with some carrot sticks.

Moroccan Eggplant Dip

I made this dip for my friend's party and wanted to share this recipe too as it turned out so well.  I've made it many times before as I love all kinds of eggplant dips, but I never really liked how grey eggplant dips look so this time I added tomatoes and I love the way it brightens up the color.  The cilantro and parsley help too.  This dip is better if made ahead as it gives time for the flavors to meld.  I actually made it two days before and it was wonderful.  I served it with Pita bread cut into triangles and gluten free crackers.  It was a big hit and I will definitely add the tomatoes when I make it again.

Moroccan Eggplant Dip

1 teaspoon ground cumin

1 pound Globe Eggplant

1 small red onion, chopped (about 1/4 cup)

2 teaspoons red-wine vinegar

1 teaspoon sugar

2 Roma Tomatoes, cored and chopped

2 Tablespoons extra-virgin olive oil

2 Tablespoons chopped Italian parsley

2 Tablespoons chopped cilantro leaves

½ teaspoon salt

Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Roast a whole eggplant in the oven on 450 degrees turning frequently with tongs, until blackened and tender and collapsing.  Take out of the oven and put on a cutting board and cut off and remove the stem. Scrape flesh from skin and coarsely chop the eggplant. Toss with onion, tomato, vinegar, sugar, 1 oil, parsley, toasted cumin, and 1/2 teaspoon salt. Dip can be made ahead up to 2 days before - store in the refrigerator. 

Serve with pita bread triangles, pita chips or gluten free crackers.

Five Element Analysis

Eggplant belongs to the Water Element, while the red onion and cumin bring in the Metal Element.  The Fire Element is represented by the tomatoes and the Wood Element is brought in by the vinegar, olive oil, parsley and cilantro and the Pita bread.  It is nearly balanced.  Only the Earth Element is a bit lacking as the small amount of sugar doesn't add much so be sure to serve this with another Earthy food to create balance. I served it before the main meal, which included beef meatballs, which are Earthy and a Chickpea Tagine that contained a lot of Butternut Squash and Zucchini.

Summer Guacamole with Corn

I love avocados and only regret that I don't have a big tree growing in my backyard like I used to in Southern California. While visiting my sister a few days ago, I ran across a roadside stand that was selling avocados for next to nothing, so of course I bought a lot! To me, avocados are one of nature's miracle foods. The oil in avocados is really good for your nervous system as it supports the health of the myelin sheath and avocados reduces cholesterol and help you digest the nutrients of other foods too! One of my favorite things is BLAT sandwiches as bacon and avocado are amazing together and I also like avocados on toast for breakfast with lots of salt and pepper.  But I have to admit that Guacamole is something that I just have to eat on a regular basis.  When my kids were young, they refused to try it as the green color put them off, but I volunteered at their school as one of the "Food Moms"and we taught the kids how to make Guacamole but we called it "Rainforest Chip Dip" instead. We had the kids make it with us and they all devoured it and begged for more.  From that point on, my sons were converted and we still call Guacamole by that name.  This version makes use of some leftover grilled corn that makes the dip slightly more substantial and the pop of the sweet corn kernels contrasts with the creaminess of the avocados really well.  What's different about this dip is the addition of little bit of mayonnaise that makes it even creamier.  We've tried it without, but we really like it better when it is included. Serve this dip with lots of good quality tortilla chips. If I have time, I fry them myself as nothing beats homemade tortilla chips.  But if I don't want to go to that trouble, I look for slightly thick ones (I got a good bag from Whole Foods) and then heat them in the oven for 3 - 5 minutes so that they crisp up and become perfect for dipping.  It's so good and so good for you that it's almost a meal!

Summer Guacamole

4 Avocados

1 Serrano Chili, stem removed, deseeded and minced finely

4 medium Tomatoes, chopped

1/2 White Onion, minced fine

1/2 cup cooked corn (cut off the cob)

Juice of 1 small Lime (can also use lemon) - about 2 Tablespoons - or more to taste

1/2 Teaspoon New Mexico Chili Powder

1 Tablespoon Best Foods (Hellman's Mayonnaise)

1 teaspoon salt

Handful of washed Cilantro leaves

Slice avocados in half, remove seeds, scoop out the flesh and put into a bowl and mash.  Squeeze lime or lemon juice over to keep from browning.  Add in the rest of the ingredients and mix to blend.  Taste and adjust seasoning if necessary.  Serve with tortilla chips.

Five Element Analysis

Avocados belong to the Water and Wood Elements and the lime juice adds even more Wood so that element is covered.  The Serrano Chili, Tomatoes and Chili Powder contribute the Fire Element.  The corn and the tortilla chips contribute the Earth Element and the Onions, Mayonnaise and Cilantro add the Metal Element.  The Water Element only has the salt to represent it so it needs a little enhancement to actually make this a balanced snack!