I love avocados. Not only are they tremendously healthy for you but they taste pretty good too! If you follow me on instagram then you know I eat them almost everyday. However, there was a time in my life when I not only thought they were gross but that they were so high in fat that they would make me fat. Boy, was I crazy or what!?
You know what is also crazy? Tinder. Tinder is crazy. I was having a potluck dinner with some of my girlfriends, and we caught up over multiple glasses of red wine and girl talk. My one friend was filling us in on her most recent breakup with a guy who simply “played it too safe in life.” Eventually, I asked her how she met him and she responded quickly with “oh, we met on Tinder.” I looked at her completely puzzeled. “People actually use Tinder?” I responded in shock. And the entire table of girls started to laugh. Turns out all 4 of my girlfriends were using Tinder and it was of no surprise to them that I would be unaware of the apps popularity and user base. I am known for not being in the know about many things, celebrities, movies and dating apps included. Although I live in a bubble and under a rock I do know how to spot great ingredients and tell you about their nutrient content.
So, back to Avocados…
Avocados are overflowing with health benefits including a high luten content that slows the degeneration of your eyes, is higher in fiber than any other fruit helping to keep you fuller for longer and aids in blood sugar regulation. Thats not all, one avocado has 35% more potassium than a banana (sorry naner), reduces inflammation and helps increase collogen production. Avocado’s are seriously one of natures most healthiest foods which is why I created 5 recipes using avocados so we all had even another excuse to eat more of them. I hope you enjoy! PS. The last one is my favorite.
1. Mango Salsa Stuffed Avocados
Mango Salsa Stuffed Avocados are a wonderful appetizer and a real crowd pleaser. Few things go together as well as mango and avocados. The combination of the sweet and tango mango balances with the mild and smooth avocado, it really is plantbased bliss if you ask me. I go a little nuts over how beautiful all the colors are. Its really a festive dish!
2. Avocado Black Bean Fudgy Brownies
I know, what was I thinking? Black beans and avocados can work well together outside of a burrito from Chipotle? Yes, my friends they can and it is awesome. These brownies are vegan and gluten free, nut free and delicious! They do not taste like beans and the texture is really spectacular. I was genuinely surprised at how good they came out and they taste even better after a day or two. Luckily, these brownies are high in protien and fiber from the beans and full of healthy fats from the avocados. Seriously, don’t knock em till you’ve tried em.
What you need:
1 tablespoon flaxseeds
2 tablespoons unsweetened almond milk
1 – 15oz can low sodium black beans, rinsed and drained
1 small ripe avocado
1 tablespoon vanilla
1/2 cup xylitol or dark brown sugar
1/2 cup unsweetened cacao powder (or cocoa)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup vegan chocolate chips, plus 2 tablespoons for sprinkling
1 teaspoon coconut oil
1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan or cover with parchment paper
2. Place flaxseeds in a spice grinder and grind into a power. Then add flaxseed meal and almond milk into food processor or vitamix. Process until it thickens slightly, about 30 seconds. Next add in black beans, avocado, vanilla, and xylitol or brown sugar depending on what you are using and process again until smooth. Add in cacao powder, baking soda, and baking powder and process until smooth. This batter will be thick but if needed add 1tsp almond at a time. The thick batter results in fudgy brownies.
3. Add batter into prepared pan and use a spatula to spread evenly to sides.
4. Melt the chocolate chips and coconut oil in a small suace pan or in the microwave and mix together to form a chocolate sauce. stir this into the brownie batter and top with a few more chocolate chips before placing in the oven.
5.Bake for 22-30 minutes or until knife inserted in center comes out somewhat clean. Its important to not over cook because they will dry out so keep an eye on them. Cool completely before cutting into 12 pieces
3. Zuchinni Avocado Soup with Cucumber Salsa
Soup has always been something I saw as seasonal simply because it usually is served hot and hot soup does not fit the bill during the hot California Summers. This recipe, however is a lovely summer soup and if you live in Australia then it is about to be summer for you and maybe you should make this! It is sweet from the cucumber salsa, savory from the zucchini and vegetable broth, and rich and creamy from the avocado and the almond milk. I was apprehensive of this soup at first but wanted to give it a shot and my pastry chef of a boyfriend liked it so this is a good sign.
What you need:
3 cups chopped zucchini (about 2 medium)
1/2 cup thinly sliced green onions, divided
1 (14-ounce) can vegetable broth
1 1/4 cups diced seeded peeled cucumber
1 tablespoon chopped fresh cilantro
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 avocado diced
1 celery stalk
3/4 cup almond milk or butter milk
1/2 garlic clove
1/4 teaspoon ground cumin
- Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.
- While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
- Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, almond milk, garlic, celery and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled.
4. Baked Eggs in an Avocado
When I was living a vegan lifestyle the one thing I missed the most was eggs. I didn’t craved meat, dairy or sushi for that matter but eggs, oh man the egg crave was real! I didnt even realize how much I liked eggs until I made the choice to no longer eat them. But after 3 solid years I made another choice and that was to introduce them back into my diet. Interestingly enough, these eggs came from the Culver City Food Swap from a women who has a pet chicken in her backyard so these eggs came from a truly cage free enviornment and a hen that is treated as much a part of the family as the dog.
This dish of eggs baked in an avocado is the closest thing to heaven I have ever experienced. However, making them was exponentially more difficult than it would seem. I had so much trouble getting the yolk and whites to stay in the avocado bowl, haha. Take your time and be sure not to over bake, serve with a piece of toast if your feeling a lil fancy.
What you need:
1 large avocado- sliced in half, pitted
2 eggs- preferrably pasture raised
1 tsp chives- chopped
1 tsp cilantro- chopped
pinch pink salt and pepper
1. Pre-heat oven to 425f.
2. Scoop out some of the middle of the avocado so there is enough room for the eggs and place in a small baking dish.
3. Crack the egg in the avocado taking special care that the yolk falls in first and the white surrounds on top.
4. Bake for 15-20 minuets or untill the whites are set.
5. Remove from the oven and spinkle with fresh herbs, season to your liking. This would also be great with some fresh salsa or hot sauce and piece or toast.
5. Avocado Fries
I don’t know about you but I love french fries. It is probably the one junk food I crave regularly and refuse to live with out. Obviously, moderation is key here but what would life be like without fried potatoes? NO LIFE AT ALL! Currently, the LA County Fair is in action and I saw some friends post pictures of deep fried avocados on instagram and my brain almost exploded (well, not really but I am sure you can understand the excitement). That is where I got the idea for avocado fries and decided I should try deep frying for the first time but not without the assistance and supervision of my much more talented chef boyfriend, Jaime. Alas, we made crack aka Crunchy Avocado Fries.
What you need:
Sunflower oil for frying
1/4 cup flour
About 1/4 tsp. kosher salt
2 large eggs, beaten to blend
crushed up cornflakes
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Cumin, cayenne, piunk salt and pepper for seasoning
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and crushed corn flakes in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then corn flakes to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.