Not exact matches
Serve with extra tahini
on a bed
of salad, I like a simple rocket (arugala) and
avocado with lots
of delicious lime juice and olive
oil.
As much as I love to eat seasonally, there are definitely some staples that I have
on hand no matter what time
of year: whole sesame tahini,
avocados, broccoli, spinach, chia seeds, coconut
oil, lemons, sweet potatoes, fresh herbs.
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
Thinly slice half
of the
avocado, cut side down
on a sheet
of parchment paper or a
oiled surface.
I avoid processed fats, like margarine or canola
oil, but whole fats from olives,
avocados, coconuts, seeds, nuts, and humanely raised animals (butter, lard, suet, schmaltz) are a necessary part
of the diet, and lead to feeling full in ways that allow people to cut down
on sugar (which is less healthy, as you say).
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.
Smashed Avo
on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive
oil 1
avocado 1 tbs lemon juice Pinch
of cumin 2 tsp olive
oil 1/2 cup feta (cubed) Extra olive
oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive
oil and fry garlic til golden.
Quite a while ago, I got it into my head to make mayonnaise with
avocado oil and Meyer lemon after my uncle posted about it
on his blog — it just sounded so good — and then when I finally got around to making it and discovered that a little bottle
of avocado oil is fifteen dollars -LRB-!!)
99 %
of the foods and ingredients I use
on a regular basis, he can't have... almonds, cashews,
avocados, tomatoes, cacao, coconut
oil, apple cider vinegar, bananas, walnuts, just to name a few.
I have used a combination
of coconut
oil, grape seed
oil, olive
oil,
avocado oil and purified water
on my face and it has looked better then it has in years.
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!
Me next ones will be with almost no flour, and lots
of avocado oil brushed
on the iron to give them as much
of a fried texture as possible.
The hands - down easiest dish that I (David) know (and make when I'm alone with the kids and have max 10 minutes to prepare dinner) is to cook a package
of fresh gnocchi, mix a store - bought pesto with mashed
avocado, add a little extra lemon and olive
oil and just stir everything together with some canned chickpeas and cherry tomatoes
on top.
It's not 100 % accurate, but with 2.5 cups
of brown rice, only one
avocado (only had one
on hand), and only 4 tbsp
of sesame
oil (ran out!)
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending
on size grape seed
oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch
of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm
avocados freshly ground black pepper arugula leaves for garnish
Pile
on more
avocado for a refreshing, yet hearty, high - fat meal, and drizzle an extra tablespoon or two
of fresh olive
oil over the salmon to kick up the fat content another notch!
I toss these
on top
of some wilted greens, risotto, slices
of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation
of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots
of salads with lemon / garlic / olive
oil vinaigrette, feta, almonds or nuts.
We are in a low carb phase so: baked eggplant lasagna — without the pasta zaatar zucchini sticks and scrambled eggs seared tuna with
avocado and romaine salad tilapia baked with sauteed vegetables omelettes with feta and peppers - oven grilled asparagus
on the side shakshuka - courtesy
of SK greek yogurt with nuts and fruit, simple isreali salad - tomato, cukes, cilantro, olive
oil, lemon, salt and pepper same salad with chickpeas and feta tossed in.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive
oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1
avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing
on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Used lemon juice instead
of vinegar (2:1 ratio lemon to olive
oil) Mixed in cooked quinoa to make it a full meal Added sliced
avocado on top (had them kicking around and
avocado makes everything better!)
Place the beets
on a piece
of aluminum foil and drizzle with
avocado oil and sprinkle with a pinch
of salt.
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive
oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California
avocado, medium size, seeded and peeled 3 slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato, sliced thinly crosswise a few thin slices
of red onion Instructions: Heat grill
on medium.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant
oil, such as
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated
on the large holes
of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
Lightly spray the vegetables with this
avocado oil (or lightly drizzle with
oil of your choice, toss, and re-space again
on the sheet).
Unmold the
Avocado tower and squirt in the basil
oil and mango vinaigrette
on to each
of the plates in the center
of the pomegranate reduction.
I added
avocado oil while
on the blender, but might add some more spices like onion powder or actual yellow onion, but needed a bit
of more taste.
Then, to top it all off, I piled
on some fresh chopped
avocado, briny capers and some garlicky croutons that I made with just a bit
of leftover bread tossed in olive
oil and baked in the oven.
Put the coconut milk and
avocado in first and the oils and powders in second in order to get less powder or
oil build up
on the sides or bottom
of the blender.
Serve
on a deep bowl place the shredded chicken 2 to 3 ladles
of the chilli broth place a good handful
of the fried tortilla strips, and garnish with the cream, crumble cheese,
avocados, and some
of the chile de arbol fresh or toasted with a little
oil for more heat.
Drizzle
avocado slices with the olive
oil then place
on the top rack
of the oven.
Slice your zucchinis and place
on a baking tray with a drizzle
of olive or
avocado oil.
Toss the broccoli with some quinoa, sliced
avocado and a drizzle
of feisty chile pepper
oil, and you've got a nice meal
on your hands.
Often, for breakfast I'll simply steam them, then sprinkle nutritional yeast and drizzle flax
oil on top, and maybe slices
of avocado on the side; it takes me to one
of my happy places.
Cubes
of avocado are folded into chimichurri — an Argentinean sauce made
of chopped parsley, cilantro, garlic, vinegar, and
oil — to create a Latin variation
on bruschetta, a classic Italian starter.
It's ground nuts and spices and, for a whopping $ 2.99, adds an interesting touch
of texture and flavor to
avocado toasts, hummus toasts, bread and olive
oil, roasted vegetables, salads or whatever you feel like sprinkling it
on.
Some
of the oils we use to cook with or put
on salads also have an acidic PH, including sesame, safflower, sunflower, canola, corn,
avocado and olive
oil.
A light tasting
oil, like
avocado oil, is best for getting a good sear
on the chicken without altering the flavor
of the recipe too much (like olive
oil would).
That means you can either blend your green juice with almond butter, tahini, coconut
oil or
avocado, or drink it with a handful
of nuts
on the side.
With the food processor
on, add regular olive
oil and
avocado oil in a slow and steady stream and mix until it emulsifies and is the consistency
of mayonnaise.
Then I added a simple mixture
of avocado oil, chili powder, cumin, lime juice and minced fresh rosemary and tossed to coat them right
on the parchment - lined baking sheet (again, shaving off a few steps by not mixing them in a bowl first).
Coconut
oil, a whole
avocado, 2 - 3 tablespoons
of nut butters or hummus (depending
on the recipe) were consumed in every meal.
Consume an adequate amount
of high quality healthy fat, such as the one found in olive
oil, coconut
oil,
avocadoes, nuts and fatty fish
on a daily basis.
WEEKEND Breakfast: Oatmeal with 237 ml
of rice milk, peaches, walnuts, with stevia and cinnamon sprinkled
on top Morning tea: Optimal Cleanse shake Lunch: Turkey wrap — brown rice tortilla, hummus, arugula, 113 g
of ground turkey and
avocado slices Afternoon tea: Dark chocolate Optimal Protein Bar or rice crackers with home - made garlic and olive hummus Dinner: Grilled halibut with fresh - squeezed pink grapefruit juice, garlic, cilantro, grape seed
oil and vegetable stir - fry
On the other hand, monounsaturated fats (the kind in olive
oil and
avocados) and specific types
of polyunsaturated fats (mainly omega - 3s, found in walnuts, sunflower seeds, and fatty fish like salmon) have anti-inflammatory effects in the body, and if eaten in proper portions may do your body good.
For the basil pesto 2 tablespoons
of pine nuts (substitute with walnuts if you're
on a budget) 2 cups loosely packed basil leaves 1 garlic clove, peeled 1/2 small
avocado 3 tablespoons olive
oil
I fry or poach an egg I toast 2 pieces
of sourdough bread (use whatever bread you'd like that's just my fave) instead
of butter etc I use coconut
oil then I mash up whole or half an
avocado depending
on how hungry I am squeeze some 1/4 lime or lemon into avo spread it
on top
of the toast and sprinkle salt and pepper as well as some pine nuts (or anything else you'd like to top it with) and when I have tomatoes I like to cut up a few and add them as well.
For fats, focus
on plant foods, food (versus
oil) sources
of fats such as nuts, seeds, and
avocados.
I put a little bit
of truffle
oil over the
avocado with salt and pepper
on delicious whole wheat toast.
To do this, focus
on getting a good source
of protein (fish, chicken, beef, egg, nuts, beans, and legumes), healthy forms
of fat (
avocado, nuts and nut butters, olive
oil, and animal protein with natural fats in them), and fiber at each meal.
Even mainstream beauty websites are
on board with the skin - boosting benefits
of avocado oil!