NNY Food Feature: LIVE YUM


Kristen Taylor and Liz Price-Kellogg

By: Kristen Taylor and Liz Price-Kellogg

With an abundance of fresh, locally (or garden) grown, organic produce available to us in the summer months it becomes more and more effortless to prepare meals that are healthy and vibrant! Eating from the earth like this nurtures all the cells in our bodies and, from the inside-out, naturally creates more health and vibrancy in our bodies and minds. Remember, you are what you eat! We are excited to share new healthy Live Yum recipes with you below! Please use recipe modifications and variations as you see fit. Take the opportunity to purchase, prepare, and enjoy your food with joy and presence, using all of your senses and sensibility! Please visit us at blog.liveyum.com for a compilation of new recipes and yoga inspirations! Thank you for inviting us into your kitchens and cheers to a joyful, delicious, and gratitude-filled summer! Live Yum!

Deviled Avocados with Sweet &
Spicy Cilantro Chimichurri

Our Deviled Avocados with Sweet & Spicy Cilantro Chimichurri are supremely playful and delicious. We use the avocado skin as a boat to serve the creamy deviled avocadoes. The Sweet & Spicy Cilantro Chimichurri offers a perfect juxtaposition to the rich avocado. Avocados are loaded with healthy fats, antioxidants, and potassium. Cilantro acts as a natural cleansing agent. This recipe serves two as an entrée and four as an appetizer!

Sweet & Spicy Cilantro Chimichurri
1T sesame oil
1T olive oil
2T tamari
4T seasoned rice vinegar
2T agave nectar                        
2T lime juice                                         
¾ cup fresh cilantro leaves (minced)
2 medium garlic cloves (pressed)
Crushed red pepper flakes (to taste)
Ground Himalayan salt and pepper

Deviled Avocados
3 avocados
¾ cup apple (diced)
¼ cup cilantro (chopped)
½ jalapeño pepper (seeded and diced)
½ cup fresh sweet corn kernels
Ground Himalayan salt and pepper (to taste)


  1. Prepare the Sweet & Spicy Cilantro Chimichurri by combining all ingredients in a medium mixing bowl. Set aside.
  2. Cut two avocados in half, removing the pits from both. Scoop about 2T of avocado fruit from each halved avocado and place it in a mixing bowl.
  3. Remove the skin and pit of the third avocado. Place all of that avocado fruit in the same mixing bowl.
  4. To mixing bowl, add apple, cilantro, jalapeño, corn, salt, and pepper. Combine.
  5. Place equal amounts of mixture into each of the four original avocado halves.
  6. Top avocados equally with 2T of the Sweet & Spicy Cilantro Chimichurri or to taste. Serve two halves as an entrée or one boat as an appetizer!
New to NNY Living, Liz Price-Kellogg and Kristen Taylor, of Clayton, co-founders of Live Yum and authors of the book ‘For the Love of Food and Yoga: A celebration of mindful eating and being’ provide healthy recipes each issue. They are dedicated yogis, mothers, and seekers of well-being. They are passionate about growing in and sharing their passions, joys and loves of living a healthy and spiritually sound lifestyle. You can follow both Liz and Kristen by following their blog!