Another great thing about cooking avocado toast is that you can
use the avocado seeds prior to it's health benefits as well!
Not exact matches
I served mine with your
avocado, mango and pomegranate salad (slightly modified as I
used pumpkin
seeds instead of sunflower
seeds) but I have to say the mango chilli dressing is by far the BEST salad dressing I have EVER tasted!
I get my healthy fats from nuts,
seeds and
avocados as prescribed by Joel Fuhrman, M.D. I have noticed that you
use coconut oil a lot.
Chia and hemp
seed (
used in their whole / unground form) are also excellent sources of fiber that can be added in a similar fashion (hemp
seed also works well sprinkled on salads and
avocado toast, bringing a mild nutty flavor and pleasant texture) and chia is yummy in slurry and pudding form.
We
used Romaine lettuce, tomatoes,
avocado slices stacked between Dave's Killer Bread 21 whole grains and
seeds.
1 ripe
avocado 1/4 cup minced onion (preferably red but
use what you have) 1/2 — 1 jalapeño (depending how spicy you want it),
seeds and ribs removed, minced 1 clove garlic, finely minced or pressed 1 Tbsp.
This is my favorite breakfast smoothie at the moment and the addition of flax
seeds, protein powder (I
use Omega pumpkin
seed protein powder), and
avocado make it more filling as well as delicious.
Then add the pear, banana, ice, flax
seeds (if
using), protein powder (if
using), and
avocado (if
using) and blend for an additional 30 seconds - 1 minute.
And if you really want to get right down to it,
using less oil of all types and more fat - rich whole foods (like nuts,
seeds, olives, and
avocados) can never be a bad way to go.
I made this tonight and
used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed
avocado oil for coconut oil, and added 1.5 T caraway
seeds to give it a bit of a «rye bread taste».
Well done, congratulations and... I just made
avocado and mustard
seeds [on toast] and it has, again, been a delight to
use your recipes!!!!... and did I say congratulations???? I'm ordering your book and can't wait to open it when it arrives sometime after its release.
I made these and I didn't have flax powder but I did have flax
seeds that I ground in my coffee grinder and also instead of
using oil I
used equivalent grams of
avocado.
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large
avocado, cut into 1/2 inch cubes (note, don't cut
avocado until right before
use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower
seeds
Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp
avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't
use vegetable /
seed oils!)
I've also heard that you can
use chia
seeds, applesauce, or even mashed
avocado in baked goods — have you ever tried?
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.
For the Mexico - inspired portion of this recipe we're
using tomate verde (tomatillos),
avocado, lime juice, pepitas (roasted and salted pumpkin
seeds), and a little bit of fresh jalapeno chili pepper.
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper,
seeded and chopped 2 bell peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or
avocado, for serving
I am eating more fat than I'm
used to but it helps me feeling satisfied and whole nuts /
seeds,
avocadoes are nothing to fear!
For this creamy
avocado pesto we will be
using avocado, basil, spinach, hemp
seeds and nutritional yeast.
-1 1/4 cup milk of choice (I
used unsweetened coconut)-1 / 2 cup canned pumpkin - about 1/4 of an
avocado -1 T protein powder of choice (I
used Sunwarrior vanilla)-2 medjool dates -1 T flax
seeds (
use 1 T ground flax
seeds if you don't have a high speed blender)-1 t molasses - dash cinnamon - dash nutmeg
2 cups nonfat, no - sugar - added vanilla frozen yogurt 1/4 cup almond milk 1/2 small
avocado, peeled and
seed removed 1/4 teaspoon mint extract 2 tablespoons fat - free whipped cream (optional) 1 natural maraschino cherry (optional, we
use Tillen Farms)
For the salad, I
used 2 cups of dino kale + 1 cup of baby kale + 1/2 cup red cabbage + 6 chopped baby carrots + 1/4 of a cucumber + 1/2 of an
avocado + 1 tablespoon raw sunflower
seeds + 1 tablespoon hemp hearts.
1 tablespoon Coriander
Seeds 1/2 tablespoon Cumin
Seeds Pinch Dried Pepper Flakes 1/2 cup Black Beans, with liquids 1
Avocado 1 teaspoon Olive Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I
used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas
-LSB-...] Crunchy Quinoa Crusted
Avocado Fries Falafel Tacos with
Avocado Sriracha CreamHow to
Use Avocados on Your Skin to Fight the Effects of Aging Lemon
Avocado Chickpea Mash Panko Baked
Avocado Tacos Roasted Garlic
Avocado Toast + Hemp
Seeds & Red Chili Flakes -LSB-...]
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can
use regular noodles as well if,
use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2
avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame
seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (
use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (
use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape
seed oil 1/2 -1 tbsp fresh ginger grated (
use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
The colour when blended with
avocado should be quite dark, taking over the green of the
avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the
avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts -
use tahini / sunflower
seed or pumpkin
seed butter)
Unlike high - fat animal - based foods or processed sources of fats, plant - based sources like
seeds,
avocado, and many nuts contain beneficial fats and protein that our bodies can
use for proper thyroid function and will also keep our hearts healthy too.
I substituted (for the oil) 1/4
avocado & 1/4 cup coconut oil / I
used a mix of dark & milk choc /
used coconut sugar instead of normal & added chia
seeds, 1/2 a banana and almonds!
can of chickpeas (also called garbanzo beans), drained and rinsed 1 - 2 California
avocados (I
use 2), peeled and
seeds removed 1 tablespoon of fresh lime juice and the zest of 1 lime (add more to taste as needed) 1 tablespoon of cilantro, finely chopped 1 green onion (green and white part) finely chopped Salt and pepper to taste
100g mixed salad leaves 1 large head broccoli, broken into florets 1 large
avocado — ripe but still firm is best 1/2 pomegranate,
seeds removed A handful of pumpkin
seeds A glug of good quality extra-virgin olive oil A glug of good quality Balsamic vinegar — I
use my most expensive one for dressing salads Black pepper
The fillings that can be
used in sushi rolls are endless, but to me the perfect vegetarian sushi needs to have mayonnaise, toasted sesame
seeds and
avocado.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno,
seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I
used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings:
avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
1 cup (240 ml) raw millet (any color will work) 1 butternut squash 100 g raw hazelnuts 2
avocados, diced 1 small romanesco broccoli, broke into bite - size florets 2 handfuls purple grapes, cut in half 2 handfuls green leaves, we
used beetroot leaves 1 pomegranate,
seeds
Scoop
avocado flesh into a blender and scrape in vanilla bean
seeds; reserve pod for another
use.
Add milk, banana, spinach, ice,
avocado, honey chia
seeds and protein powder if
using, to a blender and blend until smooth.
The salad 4 cups fresh greens, I
used mache 1 dragon fruit, skin removed and diced
seeds of 1 fresh pomegranate 1/2 cup raw macadamia nuts 1
avocado, sliced
Ingredients: + Veggie kabobs (you can buy pre-made or prep the night before with your fave veg) + Frozen chopped broccoli or cauliflower from Trader Joes + Prepared hummus — plain or your fave variety — we
used HOPE Sriracha + Raw nuts — we had cashews in the pantry, so threw those in +
Avocado — because, you know — good fat + Hemp
seeds — protein and crunch
Hemp Matcha Kale Power Boosting Smoothie Boost both your energy and your metabolism with this smoothie,
using hemp
seeds, chia
seeds, matcha powder,
avocado, banana, oranges, kale, mango, kiwi, pineapple, and pomegranate arils.
for the salad: * 1 cup chopped red pepper * 1 cup chopped romaine lettuce * 1 tomato,
seeded and diced * 1/3 cup chopped herbs (I
used a combination of basil, cilantro, and mint) * 1/2 -1 ripe
avocado, chopped * 1 Cara Cara orange, peeled and chopped * 1 carrot, chopped * 2 tablespoons chopped scallion or red onion * 2 tablespoons raisins * 2 tablespoons pistachios (or other nuts /
seeds)
Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can also be
used) 1 - 1 1/2
avocados,
seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of choice)
Ingredients 1 Tbsp
avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped,
seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I
used Trader Joe's vegan shredded cheese)
Avocado - Lentil sweet potato toast ingredients • 1 medium sweet potato • 1/2 tablespoon coconut oil — soft (if using the oven) • 1/3 cup cooked black or French lentils • 1 teaspoon olive oil • 1/2 teaspoon balsamic vinegar, plus more for drizzling • 1 small, ripe avocado • juice of 1/2 small lemon • sea salt — to taste • freshly ground black pepper — to taste • nutritional yeast for garnish • mixed seeds for
Avocado - Lentil sweet potato toast ingredients • 1 medium sweet potato • 1/2 tablespoon coconut oil — soft (if
using the oven) • 1/3 cup cooked black or French lentils • 1 teaspoon olive oil • 1/2 teaspoon balsamic vinegar, plus more for drizzling • 1 small, ripe
avocado • juice of 1/2 small lemon • sea salt — to taste • freshly ground black pepper — to taste • nutritional yeast for garnish • mixed seeds for
avocado • juice of 1/2 small lemon • sea salt — to taste • freshly ground black pepper — to taste • nutritional yeast for garnish • mixed
seeds for garnish
I
use frozen berries with 1 cup of coconut milk (or any
seed / nut milk), 1 tb of maca powder, 1 tb of ground flaxseed, 1 tb of quinoa flakes, 1 tb of barleygrass or wheatgrass powder, 1 tb of hemp protein powder, a handful of spinach or kale, and half an
avocado works well too for extra creaminess, 1 - 2 medjool dates or dried figs for sweetness and a teaspoon of frozen ginger for a fiery kick to wake you up.
Once that thickens up, go ahead and serve this bad boy on a hamburger bun (I
used a lovely poppy
seed bun) topped with sliced
avocado and a fried egg.
Per half cup of
seeds, toss with about a teaspoon of olive oil (you could also
use coconut oil, grapeseed oil,
avocado oil — basically whatever makes you happy), and then toss immediately afterward with the spice combo you'd like.
For added protein
use chia
seeds, hemp
seeds, spirulina, chickpeas, quinoa,
avocados and nuts or nut butters.
5 Ingredient Fig and Banana Cookies With Cardamom [Vegan, Gluten - Free] Ingredients 2 overripe bananas, mashed1 and 1/4 cup ground almonds (make sure you don't pack the almonds into the cup or you'll end up with much more) 3/4 cup dried figs, chopped 1/2 teaspoon cardamom1 tablespoon chia seedsoptional: 1 tablespoon natural sweetener of choice (if
using liquid, add 1/2 teaspoon chia
seeds) Raw - vocado Key Lime Pie [Vegan, Gluten - Free]
Avocados are green and taste good with lime.That was my ah - ha and I headed to the kitchen to play, which yielded this raw, vegan and gluten - free Key Lime Pie!
These rolls are a great lunch alternative to tortilla wraps or a sandwich and are completely customizable to your own taste; I filled mine with baked teriyake tofu,
avocado, carrot, cucumber, spring onions, sesame
seeds, pickled ginger and a splash more teriyake sauce but you can always
use other veg and different sauces - I don't like wasabi but it is usually considered an essential when making sushi.
Avocado Poppy
Seed Dressing - A easy and super delicious dressing that is great on fruit salads, or
used as a dip!