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I know that I already posted a bunch of  avocado smoothies, but this one is more like a dessert. Well, and I love avocado. I think, avocado makes a fie milk substitute for any smoothie, as long as you put a small cup of water for every small avocado added.  Oh,and this new smoothie is  absolutely gorgeous. I adapted it from here.
Ingredients:
  • 2 tbsp. raw cocoa powder
  • 1 1/2 cups cold almond milk
  • 2-3 tbsp. agave syrup
  • 2 ripe avocados
  • 1 banana
  • One handful crushed ice.

Spoon out the avocado pulp and place in a blender with the 1 tbsp. of the agave syrup and a banana. Add 1 cup of cold almond milk, 1/2 of the ice and blend again. Don’t wash the blender yet. Divide the green mixture between 2 tall glasses. Blend the remaining 1/2 cup of almond milk with 2 tbsp. of agave syrup and 2 tbsp. of cocoa powder. Add the remaining ice. Top each serving of the green smoothie with 1/2 the chocolate mixture  (to form a separate layer.)

 

 

 

 

Even after making the zucchini casserole yesterday, we were left with extra zuchinis. Here’s what I threw in the blender today:

1 zucchini

7 ice cubes

1 banana

1 cup orange juice

1/2 avocado

It turned really yummy and the yield was 2-3 servings.

Next time, I will try this interesting smoothie.

What else can I do with zucchinis?

 

A friend’s child is lactose-intolerant, so she asked me for some dairy-free recipes. Most of all, she wanted a recipe for dairy-free sour cream. My vegan-raw sour cream does not taste exactly like its dairy version, but it still tastes great. It works very well in recipes, asking for sour cream. This sour cream can be refrigerated in an airtight container for up to a week.

Ingredients:

  • 1 cup raw cashews
  • 1/4 teaspoon salt
  • 3-4 tsp apple cider vinegar
  • 1 small avocado, mashed
  • Optional ingredients:
  • 3-4 garlic cloves, pressed
  • 2 tbsp. onion powder or finely diced chives
  1. Cover cashews with water and let them soak for a few hours or overnight.
  2. Pour off all water, and place nuts in food processor.
  3. Add 1/8- 1/4 cup cold water, salt, vinegar and avocado. Add garlic and onions.
  4.  Puree for 3-4 minutes or until smooth and creamy.

 

Today, my friends and I were discussing avocados. Specifically, avocado smoothies. The best part about putting avocado in a smoothie is the smooth texture it provides and the light flavor it gives out, making it possible to mix avocado with stronger-flavored foods. I believe, avocado can be substituted even for ice cream in any milk shake recipe! It can also be substituted for frozen yogurt or regular yogurt, because of its texture.

Avocado is a powerhouse of healthy nutrients. It is exceptionally high in  soluble fiber, which has the ability to bind to fat and excess cholesterol. One cup of avocado has about 23% of FDA’s RDV for folate, a nutrient important for heart health and for healthy pregnancy. Avocado also contains “oleic acid”, a monounsaturated fatty acid, which may help lower cholesterol. Avocado is a good source of potassium, a mineral that helps regulate blood pressure. Adequate intake of potassium can help protect against circulatory diseases, like high blood pressure, heart disease, or stroke. Avocado is also a very concentrated dietary source of the carotenoid lutein. Addiitonally, it contains measurable amounts of other carotenoids and significant quantities of vitamin E.

Avocado Banana Strawberry Smoothie

2 servings:

Half a ripe avocado
1 frozen banana
5 strawberries
Splash of nut milk

Blend everything on high.

Blueberry Avocado Smoothie

1 avocado
2 bananas
1 cup orange juice
1 cup of blueberries
1/2 cup ice

Blend everything until smooth.

Avocado Colada

serves 2-3

1 avocado
1 1/2 cup fresh pineapple
stevia to taste
1 1/2 cup coconut milk
3 tsp lime juice
1/4 tsp shredded coconut
2 ice cubes

Blend everything until smooth.


Avocado Cashew Smoothie

serves 2:

1 medium avocado

1 handful raw cashews

1/2 teaspoon stevia

1 tsp vanilla

1 cup water

6 ice cubes

Blend everything until smooth.

Chocolate Avocado Banana Smoothie

1/2 cup coconut milk

1/2 cup water

1 banana

1 avocado

1 tablespoon of raw cacao or carob

10 ice cubes

Stevia to taste

Blend everything until smooth.

 

Avocado Coffee Smoothie

Serves 2

1/2 cup brewed coffee, chilled

1/2 cup ice cubes

1 banana

1 avocado

Stevia to taste

Blend everything until smooth.

 

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K.  Kale is also a good source of minerals, like copper, potassium, iron, manganese, and phosphorus.

Kale works very well in a multitude of cooked dishes: from soups to stews. Fresh, however, its nutrients are  preserved a lot better. I like the combination of kale with citrus flavors.

Ingredients:

2 bunches of kale, stems removed

2 oranges, sectioned

1 small red onion, diced

1 small avocado, sliced thin

1 medium cucumber, sliced

1 celery stalk, diced

1/2 cup red cabbage, chopped thinly

1/2 cup walnuts, chopped (optional)

1/2 cup olive oil

1/4 cup lemon juice

2 tbsp salt

1/4 cup apple cider vinegar

Wash kale thoroughly, then add apple cider vinegar, and cover the leaves with water. Soak for 10 minutes. Rinse thoroughly with fresh water. Spin the leaves dry.

Return to bowl, drizzle with 1/2 cup olive oil, then sprinkle on the salt. Use your hands to rub the olive oil and salt into all the crevices of the kale leaves. Leave for 10 minutes.   Add all other ingredients to the kale. Chop the orange sections into small cubes and put those on top of the salad.
Toss well and serve.

Cooing for me is a free-flowing creative process:  mix one thing with another and use this thing instead of the other. This is why I love substitutions so much. You can use a healthy ingredient instead of a not-so healthy one and peace can be established when your kid gets his/her cookies, but you know that you put avocado in there, instead of butter.

Creamy rich avocado is considered the world’s healthiest fruit, because of its nutrient contents such as vitamin K, dietary fiber, potassium, folic acid, vitamin B6, vitamin C, carotenoids, vitamin E and copper. Avocado is rich in monounsaturated fatty acids, including oleic acid, which has recently been shown to offer significant protection against breast cancer.

Avocado has a soft and creamy texture, just like butter. Avocado can be substituted for butter, shortening and eggs in your baking. Naturally,  avocado will give the dough slight green color which it maintains even after it’s baked. If you are fine with the green color (I am,) you can substitute 1 cup of avocado for 1 cup of butter in your recipes. You may have to increase other liquids as the avocado does not melt like butter. When substituting avocado for eggs in your baking, start by substituting 2 tbsp. to 1/4 cup mashed avocado for each egg.

Be careful with adding avocado to cakes. Avocado will make your cakes rise up higher in the center, and in some occasions may even cave. It also browns quicker, and therefore your cake may look well done on the outside, but the inside may still be doughy. To avoid these things from happening, reduce your oven temperature by about 25 percent and increase your baking time.

Here’s what I made today:

Green Cookies (Avocado and Pistachios)

These cookies work really well with green tea.

 

Ingredients:

1/4 cup avocado
1/4 cup agave syrup
juice of a large lemon and its grated peel
1/4 cup almond flour
4 tbsp whole wheat flour
1/4 cup ground pistachio nuts

Preheat the oven to 325 degrees Fahrenheit. Mix all ingredients, except for the nuts and the flours in the food processor. Add the dry ingredients slowly. Roll the dough into a tube(long thick stick.) Place the tube in the fridge for 45 minutes. Cut the tube into  about 1/4 inch-thick circles. Bake for 10-15 minutes. Cool and serve.

 

avocado image: Master isolated images

This exceptionally easy to make  “ice cream” is dairy-free, raw and healthy.  It comes out soft, so I like to serve it in a cocktail glass (plastic works, for kids.) You can make it many different ways, experimenting with adding coconut milk, nut butters, chocolate powder, etc… If you don’t want your “ice cream” green, substitute a heaping tablespoon of almond butter for the avocado. Of use a tablespoon of coconut oil. I also like adding coconut shreds to this ice cream. Nut pieces  work and so do raisins. I must have made this dish ten different ways, since trying my first bite of raw ice cream in a raw food restaurant seven years ago.

This dish is also very child-friendly. Your kid can suggest ingredients and put them in the food processor.

Green Raw Ice Cream

3 frozen bananas (peel and freeze them in tupperware.)

1 small ripe avocado

optional: pistachio pieces, mint leaves

Put the frozen bananas and the avocado in the food processor on and let it run for about five minutes. Stop every now and then to scrape it down. The mixture should get very light and soft. Serve immediately. If using pistachios, sprinkle them on top. I like to serve this dish in a cocktail glass with a mint leaf on top.

image: nuchylee

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