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This recipe is rather like a build-your-own taco salad on a plate. It is a great recipe for crowds who like to “build their own” meal. It works well for a “mixed crowd” of omnivores and various types of vegetarians, including vegans.
My family has been making this recipe for nearly 20 years, and it is frequently requested for special birthday dinners plus when the boys have had groups of friends come over to eat. There are a lot of steps to the prep work (all the chopping can be done ahead of time, with cooking started about an hour prior to serving), but it is a good way to have other people involved in the kitchen.
Here are the layers and amounts I use to serve 5-6 big eaters without
This recipe could also be made using 1# ground beef. (I would recommend first cooking the meat and draining the fat before adding the beef to the beans and spices.)
Both recipes (meat and meatless) could be made up ahead of time, kept in the refrigerator, and then reheated just prior to serving.
About an hour prior to serving, begin cooking some brown rice on the stovetop or in a rice steamer to make 4-5 cups of cooked rice.
This amount of guacamole could probably easily be doubled and eaten by the same group size without any leftovers!
I serve this as “make your own” in assembly line fashion, starting with plates on the left and then lining all the bowls up from left to right in the order listed above so that people can see all the options and choose as they go down the line. Forks and napkins are on the table. Nearly everyone starts small at first and then goes back for seconds. There is rarely much to put away in the refrigerator.
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
Mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113