Oh, sweet sweet avocado….you’ve always been there for me. I’m sure most of you can relate to my love of avocados. What’s not to love? They are rich in healthy Fatty Acids, Potassium, Fiber, Vitamin K and Folate. Many people fear the high-fat content avocados provide; But they don’t just contain any fat… the majority of the fat in avocado is oleic acid. This is a monounsaturated fatty acid that is also the major component in olive oil and believed to be responsible for some of its beneficial effects. Oleic acid has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer. Eating foods rich in healthy-fat, can contribute to weight loss, lower blood-sugar, better concentration and more energy! Below are some of my favorite “avocado-based” recipes; they are quite easy to prepare and truly scrumptious! Leave a comment below to express your ideas!
“AVOCADO TOAST & CILANTRO LIME CASHEW CREAM”
-4 pieces of gluten-free bread
-1 ripe avocado
-fresh lime juice (optional)
-freshly ground pepper
-crushed red pepper (optional)
-1/4 cup of “cilantro lime cashew cream”
“CILANTRO LIME CASHEW CREAM”
- 1 packed cup of fresh cilantro leaves
- 1/2 cup almond milk
- 1/2 cup raw cashews
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 lime, all the juice + zest
Blend everything together on high until smooth. Store it in an air-tight container, refrigerated, for up to a week.
Slice your avocado in in half, lengthwise and remove the pit. Scoop out the avocado flesh and spread it onto the toast. Each piece of toast takes roughly 1/4 of the avocado. Squeeze some fresh lime juice on top of the avocado to prevent it from browning.
Drizzle the cashew cream generously over the avocado and top with a pinch of sea salt, pepper and crushed red pepper.
“VEGAN AVOCADO CHOCOLATE MOUSSE”
2 medium sized ripe avocados
1/2 cup pure maple syrup
1/2 cup raw cacao powder (or cocoa powder)
1 tablespoon coconut oil
1 teaspoon vanilla extract
Pinch of sea salt
Fresh berries and shredded coconut for garnish (optional)
- Scoop out the ripe avocado flesh into a food processor. Add the rest of the ingredients to the food processor and process until smooth.
- Garnish with shredded coconut and serve with fresh berries. Note: This recipe will keep well for up to three days in the refrigerator (assuming you can restrain yourself from eating it all in one sitting!).
“AVOCADO ARUGULA & GARBANZO BEAN SALAD”
“BLUEBERRY, SPINACH & AVOCADO SMOOTHIE”
2 cups orange juice or water
2 cups spinach
1 cup blueberries, fresh or frozen
1 banana, fresh or frozen
1 cup ice
1/2 an avocado
Place the ingredients in your blender and blend until smooth. Add more juice or water as needed.
“RAW AVOCADO CACAO MOUSSE”
4 medium, ripe avocados
1/3 cup raw coconut nectar
1/2 cup raw cacao powder
1 teaspoon vanilla extract
Pinch of salt
Fresh fruit and nuts, for garnish
In the bowl of a blender or food processor, blend avocado until smooth. Add all other ingredients, blending until mixture is uniform. Chill for about 2 hours in the fridge or half an hour in the freezer. Garnish with fresh fruit or chopped nuts.
“CUCUMBER TOMATO AVOCADO SALAD”
1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
*Note: if you aren’t keen on cilantro, fresh dill is a good substitute