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The Best Avocado Recipes Are Here
The Best Avocado Recipes Are Here
BREAD
1. Preheat oven to 350F and line a small, shallow loaf pan (7.5 x 3.5-inch)
with parchment paper.
2. In a large bowl, combine avocado, sweetener (optional), eggs, and vanilla
extract.
3. Combine coconut flour, baking soda, salt, and cocoa powder (optional) in a
separate bowl.
4. Add dry ingredients to the avocado batter and mix until well incorporated.
5. Allow batter rest for 5 to 10 minutes.
6. Transfer batter to lined loaf pan and bake for approximately 45 minutes, or
until the top has browned and it passes the clean toothpick test.
7. Allow avocado bread to cool before slicing.
AVOCADO HUMMUS
1 (15 oz) can chick peas, well drained
2 medium ripe avocados , cored and peeled (13 oz before cored and peeled)
3 tbsp. olive oil, plus more for serving if desired
1 ½ tbsp. tahini
3 tbsp. fresh lime juice
1 clove garlic, peeled
Salt and freshly ground black pepper
1/8 tsp. cumin
1 - 2 tbsp. finely chopped cilantro leaves, for topping
Red pepper flakes, for topping
1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor
until smooth, about 2 minutes.
2. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8
tsp pepper), add cumin and avocados and pulse mixture until smooth and
creamy,
3. Serve topped with more olive oil if desired and sprinkle with cilantro and
red pepper flakes. Serve with sliced cucumbers, red pepper slices, or veggie
of choice.
AVOCADO ICE CREAM
1 (14 oz) can full-fat coconut milk, refrigerated overnight
2 ripe avocados halved, pitted and peeled
1 ripe banana cut, and frozen
3 tbsp. maple syrup
2 tbsp. lemon juice
4-5 large mint leaves
AVOCADO SHAKE
*From the Heal Yourself Cookbook
½ ripe avocado
2 cups almond/cashew/coconut/dairy milk
Stevia or xylitol to taste
1. Place all ingredients in blender and blend until smooth!
AVOCADO SOUR CREAM
2 avocados, peeled and pitted
½ cup cilantro, leaves removed from stems (about 1 small handful)
Juice of 2 limes
1 cup sour cream
Hot sauce, to taste
Salt and black pepper
1. In a food processor, puree the avocados, cilantro, lime juice, sour cream, hot
sauce and salt and pepper, to taste. Pour into a serving bowl and reserve for
your favorite recipe. We like to use this on Fish Tacos or Taco Bowls.
AVOCADO TOAST
1 slice of bread (I like Ezekiel sprouted bread or homemade sourdough best)
½ ripe avocado
Pinch of salt
2 ripe avocados
4 pastured eggs
Sea salt and pepper to taste
2 tbsp. grass-fed butter
Optional Garnishes: Crumbled organic feta cheese, chopped walnuts, salsa,
cayenne pepper, fresh chives, cilantro, etc.
GRILLED AVOCADO
1 avocado
Olive oil, brushed
Salt and pepper, to taste
PICKLED AVOCADO
½ cup distilled white vinegar
1 tbsp. kosher salt
1 tbsp. sugar
½ tsp. whole coriander seeds
½ tsp. whole cumin seeds
2 ripe but still firm avocados
6 fresh cilantro sprigs
1 clove garlic, thinly sliced
1/2 jalapeno or serrano chile, stemmed, seeded and cut into thick
matchsticks
Zest of 1 lime, removed with a vegetable peeler
1. Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and ½ cup
water in a small saucepan and bring to a boil, stirring to dissolve the salt and
sugar. Remove the pan from the heat and let cool to room temperature.
2. Halve, pit and peel the avocados, then cut them into ½ inch-thick slices.
Place the avocado slices in a wide-mouth pint-size glass jar along with the
cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the
jar and cover.
3. Gently turn the jar upside down and rotate to mix the aromatics, avocado
and brine evenly. Refrigerate for at least 2 hours.
* The pickled avocado slices will keep, tightly sealed in the refrigerator, for up
to 1 week.
STUFFED AVOCADO
2 – 4 avocados, sliced in half and seed removed
1 lemon, juice of small handful grape tomatoes, diced
1/3 cucumber, diced
1/3 orange bell pepper, cored and diced
1 jalapeno, seeds removed and diced
¼ red onion or 1 small shallot, diced
1 garlic clove, minced or 1/8 – 1/4 tsp. garlic powder
1 – 2 tbsp. hummus or vegan mayo
Sea salt & fresh cracked pepper, to taste
Prepare the ingredients. Once you’ve sliced the avocados and removed the
seeds, squeeze or rub a little lemon juice on the flesh to keep the browning at
bay.
Place the tomatoes, cucumber, bell pepper, jalapeno, onion, and garlic in a
small/medium mixing bowl, add just enough of the hummus/tahini/vegan mayo
to bind.
Fill avocados and top with salt, pepper and squeeze of lemon.
Some of these recipes are from the Heal Yourself Cookbook and Diet Guide. For more
recipes like these, plus a complete shopping guide, get your copy of the
Heal Yourself Cookbook.