Avocados have had a bad reputation in the past, but they are coming back into the spotlight as the "good fat". What's a good fat? Well, in the case of avocado, it comes with tons of fiber, vitamins (B, E, K), and potassium. The fat in avocado is primarily monounsaturated fat, which has been shown to increase high-density lipoprotein cholesterol (HDL or the good kind) and decrease low-density lipoprotein cholesterol (LDL or the not-so-good kind).
I consume about one avocado per week on average, sometimes more. I love avocados and the simplicity of many of the recipes that help increase the deliciousness of this fruit. I have been known to cut open an avocado, sprinkle a bit of sea salt and just scoop it out with a spoon and eat! Or mash it up with some sea salt and eat it on sprouted whole wheat toast. But for some variety, I've included a couple of easy, go-to recipes. The Roasted Garlic Guacamole is something I love to share at parties. The Avocado Soup is a great first course to any meal, but you might want to keep the meal light as this soup is extremely filling. And the Chocolate Avocado Pudding is a great snack or a yummy finish to any meal. A note about salt: always start with less salt and add more based on your preference.
Roasted Garlic Guacamole
2 large avocados
2 medium tomatoes, chopped
4 (or more) cloves roasted garlic*
1 small jalapeno chopped
1/2 bunch cilantro chopped
Juice of 1 lime or 1/2 lemon
1/2 to 1 tsp Himalayan sea salt or to taste
Cut each avocado in half and scoop out the flesh into a bowl. Mash up as chunky or as smooth as you like and then add the rest of the ingredients. I like mine pretty chunky. Enjoy with tortilla chips or add to any recipe for a bit of flair.
*To roast garlic, place the cloves in aluminum foil with a bit of olive oil, wrap and roast in the oven on 350 degrees for 30-45 minutes or until soft.
Avocado Soup
Makes 4-6 servings
2 medium or 1 1/2 large avocado
1 cup unsweetened almond milk
1/8 to 1/4 tsp cayenne pepper
1/2 to 1 tsp Himalayan sea salt or to taste
Cilantro for garnish
Add all ingredients except cilantro to the blender and blend until smooth. You may add more almond milk to make the soup thinner. Garnish with the cilantro.
Chocolate Avocado Pudding
1 large avocado
1/3 cup coconut nectar or pure maple syrup
3 T raw cacao powder (can substitute with natural cocoa powder)
1 tsp vanilla extract
2 T water
pinch salt
Combine all ingredients in a blender and blend until smooth.
Enjoy!
I consume about one avocado per week on average, sometimes more. I love avocados and the simplicity of many of the recipes that help increase the deliciousness of this fruit. I have been known to cut open an avocado, sprinkle a bit of sea salt and just scoop it out with a spoon and eat! Or mash it up with some sea salt and eat it on sprouted whole wheat toast. But for some variety, I've included a couple of easy, go-to recipes. The Roasted Garlic Guacamole is something I love to share at parties. The Avocado Soup is a great first course to any meal, but you might want to keep the meal light as this soup is extremely filling. And the Chocolate Avocado Pudding is a great snack or a yummy finish to any meal. A note about salt: always start with less salt and add more based on your preference.
Roasted Garlic Guacamole
2 large avocados
2 medium tomatoes, chopped
4 (or more) cloves roasted garlic*
1 small jalapeno chopped
1/2 bunch cilantro chopped
Juice of 1 lime or 1/2 lemon
1/2 to 1 tsp Himalayan sea salt or to taste
Cut each avocado in half and scoop out the flesh into a bowl. Mash up as chunky or as smooth as you like and then add the rest of the ingredients. I like mine pretty chunky. Enjoy with tortilla chips or add to any recipe for a bit of flair.
*To roast garlic, place the cloves in aluminum foil with a bit of olive oil, wrap and roast in the oven on 350 degrees for 30-45 minutes or until soft.
Avocado Soup
Makes 4-6 servings
2 medium or 1 1/2 large avocado
1 cup unsweetened almond milk
1/8 to 1/4 tsp cayenne pepper
1/2 to 1 tsp Himalayan sea salt or to taste
Cilantro for garnish
Add all ingredients except cilantro to the blender and blend until smooth. You may add more almond milk to make the soup thinner. Garnish with the cilantro.
Chocolate Avocado Pudding
1 large avocado
1/3 cup coconut nectar or pure maple syrup
3 T raw cacao powder (can substitute with natural cocoa powder)
1 tsp vanilla extract
2 T water
pinch salt
Combine all ingredients in a blender and blend until smooth.
Enjoy!
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