Dr. Lonna P Gordon is an Assistant Professor of Pediatrics at the Icahn School of Medicine at Mount Sinai and an Adolescent Medicine Specialist at the Mount Sinai Adolescent Health Center.  She received her Doctor of Pharmacy from Florida A & M University and her Doctor of Medicine from the University of South Florida.  Dr. Gordon  is passionate about child and adolescent obesity prevention and treatment and has led a variety of clinical and community interventions related to those subjects.  She also does research around the psychological and social implications of obesity during adolescence.

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Black Bean and Avocado Pinwheels with Lime-Cilantro Cashew Creme

For Pinwheels

Organic Whole Wheat Tortilla or Brown Rice Tortillas

1 can refried black beans

1 cup mild or medium salsa

2 cloves garlic, pressed or minced

¼ t. cumin

1/4 cup. cilantro, chopped

1 avocado, sliced

lettuce, baby or chopped

toothpicks

For Cashew Creme

1 cup cashews, soaked for 3 hours

¾ cup water

Juice from 1 lime

1 clove garlic

¼ t. salt

½ t. chili powder

½ t. paprika

1 Tbs. chopped cilantro

In large bowl, combine refried beans, salsa, cloves, cumin, and cilantro.  Spread a thin layer of the bean mixture over the whole tortilla. Lay of a few pieces of avocado across the tortilla, and cover with baby lettuce. Roll up into log shape. Space out 7-8 toothpicks, along the log, and cut on an angle.

To Make the Cashew Crème, drain the cashews and put into blender or food processor. Add the water, lime juice, garlic, salt, paprika, and chili powder. Pulse for a few minutes until completely smooth and creamy. Add the cilantro and mix in. Serve the Black Bean and Avocado Pinwheels with the Lime-Cilantro Cashew Crème on the side.