Do you love avocados like I do? They’re creamy and decadent-tasting. Avocado is a Beauty Food that contains vitamins A, C, E, and K. They’re full of antioxidants that protect your skin from environmental damage and their raw monounsaturated fats give your skin a youthful, beautiful appearance because they help moisturize from the inside out.There are so many different ways you can use avocados, from foods to drinks, snacks to full meals, as the highlight of a dish or just a component that makes the whole recipe creamier than it would have otherwise been.
Avocados are a “good” raw plant fat, but remember that all fat needs to eaten in moderation. Half of a large/medium avocado or one small one a day is enough, and I recommend eating no or minimal nuts at the same time as avocado as the combo can be too heavy and dense in fat.
Here are five awesome avocado recipes to check out:
This is a great and filling when you are on the go, and can even be a meal replacement or as it is so nutritionally dense.
Toss everything into a high-powered blender and gradually increase the speed to high. Blend there until it’s smooth and creamy. Top with a sprinkling of bee pollen for an extra energy boost.
Yield: About 6
Place all the ingredients into a high-powered blender or food processor. Blend until smooth.
This one is perfect for when you walk in the door and you’re so hungry, you’re willing to eat just about anything. You survived the battlefield of convenience foods on the long trek home, but you just can’t wait anymore. You need something with almost zero prep time, so here you go:
Once the avocado has been halved and the pit thrown away, sprinkle your seasoning of choice onto the surface of each half. Dig straight in (yep, while skin’s still on—it’s like a mini little bowl!) with your veggies or chips and enjoy your “instant guacamole.” If you don’t have anything on hand for dipping, use a spoon.
Cook quinoa and set aside to cool for about 30-45 minutes with the lid on (you don’t want to let it get completely cool, so be aware of the time!). Add in tamari and lemon juice and stir.
Position a sheet of nori close to the edge of a counter. Spread the quinoa across the nori roll, about a quarter inch from the edge of the nori closest to you. Place your vegetables and avocado along the middle of the nori (horizontally, from your perspective).
Grab the edge of the nori sheet closest to you and begin rolling toward the center. Make sure all the vegetables and avocado are safely tucked in and continue to roll until the end. The steam from the quinoa should seal the roll shut, but if not, wet your finger and run it along the open edge of the sheet of nori, then press it down to seal it.
Use a sharp knife to cut the roll into slices. Repeat for all the nori sheets.
This is a heartier dish and does combine some avo and nuts and a little oil, so eat with moderation and be sure to take digestive enzymes first!
Cook the soba noodles if you opted for those. Otherwise just create your raw veggie noodles (you can steam them if you prefer, but I think they’re better raw) and put them into a bowl. Lightly steam your spinach and place it on top of the noodles. Put all other ingredients into the food processor and run until it’s creamy. Pour over the top of the noodles and spinach, mix well, and serve!
I have so many other recipes that use avocado! Here are some of my favorites:
Enjoy! Love, Kimberly