Not exact matches
Eating one - half an
avocado with a drizzle of olive
oil and sea
salt is not only tasty but will squash the afternoon energy crash.
Dinner: Vegan chili or a Buddha bowl (quinoa,
avocado, a kitchen sink's worth of veggies, tempeh, hemp seeds, flax
oil + sea
salt = yum), gluten - free pasta, salads, stir fried veggies with baked tofu, falafel, veggie dumplings, pad thai, Asian noodle bowls, veggie burgers — basically everything that's simple, delicious and plant - based.
Then add in the
avocado, olive
oil, lime, mint leaves and
salt — blend again.
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive
oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2
avocado 1/2 tsp sea
salt flakes
Peel and de-stone the
avocados, then add the flesh to a food processor with the lemon juice, olive
oil and lots of
salt and pepper.
1) Peel and cut mango,
avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add
salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of
oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Heat 1 tbsp of
avocado oil and sauté the mushrooms, chilli, garlic and thyme with a pinch of
salt for 10 minutes.
Lightly season with
salt and
avocado oil 4.
While this is cooking, heat another pan to a medium to high heat with 1 tbsp of
avocado oil and a pinch of
salt.
INGREDIENTS 1 / 4C olive /
avocado / coconut
oil 1T raw honey 2 eggs 1/2 tsp pink
salt 1C almond flour 1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded cheddar
Easy Oven Fried Taro Fries Ingredients: 1/2 of giant taro
Salt Avocado oil (or your high heat cooking
oil of your choice)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe
avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons
avocado oil or extra-virgin olive
oil * Coarse sea
salt and finely ground black pepper
unrefined sea
salt or to taste 1 cup good quality extra-virgin olive
oil or
avocado oil 2 cups white wine (or homemade chicken broth) Freshly ground pepper
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive
oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
I had some
avocado in my salad last night and I think I'll use up the rest of it by toasting old pita breads with olive
oil and
salt, into crispy - type chips.
In a blender place
avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of
salt and pepper and 2 tablespoons olive
oil.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher
salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher
salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower
oil (or another neutral high - heat
oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1
avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2 ripe
avocados juice of 1 lime 3 tablespoons of
avocado oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2 teaspoon sea
salt freshly ground pepper to taste
1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons
avocado oil 2 garlic cloves 1 1/2 teaspoons sea
salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped
I love combining chopped
avocado, tomato, cucumber and peppers with a drizzle of
oil and vinegar and a pinch of
salt and pepper.
MAKE THE DRESSING: Pit and peel
avocado, add water, olive
oil, lime juice, cumin, a pinch of
salt and freshly ground black pepper and process with an immersion blender until smooth.
The salad includes kale, red cabbage, broccoli, carrots, red bell pepper,
avocados, parsley, walnuts and sesame seeds, and the dressing includes grapeseed
oil, lemon juice, ginger, wholegrain mustard, maple syrup and
salt.
For the dressing, pit and peel
avocado, add a pinch of cumin,
salt, black pepper, lime juice, extra virgin olive
oil and water and process with an immersion blender until smooth.
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive
oil, divided 1/4 teaspoon ground cumin Coarse
salt and freshly ground black pepper 1/2 an
avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
mixed greens red onion, thinly sliced radish, thinly sliced
avocado, diced strawberries, chopped blueberries basil, thinly sliced hemp seeds (optional) extra virgin olive
oil lemon
salt & pepper
In a small bowl, stir to combine the citrus zest, garlic, dried oregano, red pepper flakes,
salt, and
avocado oil.
Ingredients: 2 tsp olive
oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes, diced 2 tbsp corn 1/4
avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese
salt and pepper, to taste
Drizzle with olive
oil or
avocado oil and sprinkle on the chili powder, cumin, paprika and
salt.
Ingredients: 1 tablespoon olive
oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar
Salt and freshly ground black pepper 1
avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
For the
avocado pesto: 1 ripe
avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (more as needed to thin sauce)
Salt and pepper to taste
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine
salt 225 g (1 cup) butter or
avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer greens or a bowl of thinly sliced fennel, oranges,
avocado and red onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime juice, olive
oil,
salt & pepper.
Extra virgin olive
oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes
Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2
avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
My fish burgers made from a rotation of fresh tuna, salmon, cod or a combo chopped and gently mixed with grated zucchini, ginger, onion, sesame
oil,
avocado mayo, panko
salt, pepper, then sautéed and served with a drizzle a soy sauce, vinegar, sugar, ginger sauce on a brioche bun.
1 mango, peeled (or a peach or equal amt of pineapple) 1
avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro
salt and pepper canola or olive
oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
3 chicken breasts olive
oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon
salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced
avocados, tortilla chips
Mixed Green — Bacon — Chicken Breasts — Eggs —
Avocados — Pecans — Apples — Sweet Potato — Maple Syrup — Garlic — Dijon Mustard — Olive
Oil — Real
Salt — Apple Cider Vinegar
Using either an immersion blender or a Nutribullet blend together your
avocado, extra virgin olive
oil, lemon juice, fresh herbs, apple cider vinegar, garlic clove, and Himalayan pink
salt until fully blended.
Place on a rimmed baking sheet, drizzle with 1 tablespoon
avocado oil, season with
salt and pepper and roast for 20 minutes, flipping about halfway through.
Recipe by Check full recipe at Ingredients:
avocado, cayenne pepper, chicken, garlic, honey, jam, mint, orange, orange (zest),
salt, shallots, soy sauce,
oil, sauce, wine,...
Kidney bean mix 1 tbsp coconut
oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea
salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1
avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
1 tablespoon extra virgin olive
oil 1/2 teaspoon garlic powder 1/2 teaspoon sea
salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds)
Avocado oil or ghee, for cooking
Make the dressing: In a small bowl mix the
avocado oil, lemon juice, champagne vinegar, poppy seeds, 1/4 teaspoon of Himalayan
salt and ⅛ teaspoon of fresh ground pepper.
Add the
avocado oil and rice to the pan, and season with
salt and pepper.
Avocado Oil, Organic Cage - Free Eggs, Organic Cage - Free Egg Yolks, Organic Vinegar, Water, Sea
Salt, Organic Lime Juice Concentrate, Chipotle Powder, Lime Granules, Organic Garlic Powder, Organic Rosemary Extract
Stir in the tomatoes, red onion, parsley, garlic,
avocado, and pine nuts, then add the
salt,
oil and lemon juice and stir until combined.
2 tablespoons coconut
oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon
salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups baby arugula 1
avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
1 Tbsp
avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp
salt 1/2 tsp white pepper
avocado, black pepper, garlic, honey, lemon, lemon juice, salsa,
salt, tomato salsa, tomatoes, olive
oil, onions, tomato,
oil, finely, spring onions, pepper, garlic clove, lemons, vegetable
oil, olive, guacamole, halloumi, zest, juice, clove, chillies
In a blender, food processor or with a whisk, puree the
avocado, lime juice, maple,
salt, olive
oil, and fresh herbs together until you have a creamy, green spread.