Toss veggies in
avocado oil and salt to combine.
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.
* 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
-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.
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
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
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
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.
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.
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
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.
I did change it a little: I used much more chilli powder
and fried a bit of onion with the chicken,
salted the
avocado, made my own roasted pepper (just put a whole red bell pepper on an
oiled baking tray at 200C for 30 min)
and added some creme fraiche on top!
What I had intended to do was toss the carrots with olive
oil and cumin,
salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some
avocado slices on top
and then squeeze fresh lemon juice over it.
cans pinto beans 2 tbsp olive
oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime
salt and pepper, to taste 1 package soft corn tortillas 1
avocado, peeled
and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive
oil 2 lemons 1
avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of garlic 3 tsp vegetable
oil 2 wholemeal pittas
Salt and black pepper Method In a bowl mix two...
For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1
avocado, pitted
and diced — 1/2 cup beans, soaked overnight, drained
and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive
oil —
salt, pepper
Heart - healthy
avocados are processed with garlic, a touch of olive
oil, fresh basil, lemon juice,
and sea
salt to create one amazing creamy pasta sauce you won't soon forget.»
1/3 cup plus 2 tablespoons extra-virgin olive
oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher
salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2
avocados, pitted, peeled
and sliced
Brush
avocado halves with remaining tablespoon of
oil and season with
salt and pepper, as desired.
2 tablespoons
avocado oil 1 cup diced yellow onion 1 teaspoon freshly minced garlic 1 pound baby bella mushrooms, cleaned
and chopped 3/4 pound chanterelle mushrooms, cleaned
and chopped 3/4 cup beef stock 1/4 cup cream sherry 1/4 cup half & half 1/2 teaspoon
salt
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive
oil 3 Teaspoons of Old Bay, divided 1 Cup of grape tomatoes, sliced in half 1 Cup of golden tomatoes, sliced in half 5 Scallions, chopped (white
and green parts) 1 Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon
salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh
avocado
2 ripe
avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed
and chopped 1 tablespoon chopped cilantro 2 limes
Salt to taste For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn
oil Salt to taste
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3
avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive
oil 2 limes, juice (start with the juice from 1 lime
and adjust to your taste) sea
salt & black pepper
Cheesy Nut Dust
and Vegan Pesto 1/2 cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3 cup / 80 ml olive
oil 2 tbsp lemon juice a few pinches
salt 1 small
avocado (use half if you have a large
and serve the rest on the side)
Place the
avocados, chickpeas, olive
oil, lemon juice,
salt, pepper,
and cilantro leaves in a blender or food processor
and blend until creamy smooth.