2 years ago
Avocado Halves with Honey and Mint Recipe

From The Daily Meal.

Avocado Halves with Honey and Mint Recipe

If you like avocados you will surely like this recipe; it is simple and straightforward, and the beauty of each ingredient (keep in mind there are only five!) is able to shine. Because of the simplicity of the dish, it is a good idea to round up the best quality of everything you can find – ripe avocados, local honey, and good-quality olive oil. This is great as an appetizer, served before pasta or fish.


  • 1 ripe avocado
  • 1 tablespoon of your favorite honey
  • 1 heaping tablespoon chopped fresh mint
  • ½ teaspoon coarse sea salt
  • 3 tablespoons olive oil
  • Juice of 1 lemon (optional)


Cut the avocado in half lengthwise. Place each half, cut side up, on a serving plate.

In a small bowl, combine the honey, mint, and salt. Whisk in the olive oil 1 tablespoon at a time. Adjust seasoning to taste, adding more olive oil or honey as desired, and lemon juice if using.

Divide mixture between the 2 avocado cavities. Serve immediately.

Recipe Details

Serves 2

This recipe can easily be doubled or tripled to serve more than 2 people.

(Source: thedailymeal.com)



3 years ago
Fresh Corn-Avocado Chowder

From Veggie 101.

Chowder isn’t typically served in warmer seasons. It’s thought of as a winter dish, served piping hot, rich, and thick to warm your body up on cold nights. This recipe, however, takes a different approach: it’s light, dairy-free, and uses only the best summertime produce.

It’s also ridiculously easy to make. There’s no cooking involved, so it’s ready to serve as fast as it takes you to dice an avocado and whirl everything in a blender. Simply puree almond milk, corn (fresh or frozen and thawed), avocado, and salt. To serve, garnish with a few corn kernels, a few avocado cubes, and freshly ground black pepper. It couldn’t be easier!

Fresh Corn Chowder

If your almond milk has been refrigerated, this is pretty much all the chill factor you need. I used thawed frozen corn, so that added a bit more chill, but you wouldn’t want to serve this any warmer or colder.

The texture is thick and rich, yet the flavors are light. The avocado makes this chowder creamy and velvety, and adds a delicious buttery flavor. Almond milk gives it just a hint of nuttiness, and the corn adds the perfect amount of sweetness (just enough to keep this a savory dish). To get this chowder REALLY smooth, use a super high-powered blender (like Vitamix). Otherwise, there may be bits of corn kernel “skin” throughout, but it just adds to the texture.

This surprisingly filling chowder would be great for brunch, or for lunch paired with a salad or sandwich. It’s best served the same day, as chilled leftovers get a little…weird, in both flavor and smell. It’s still edible, just not as good as when it’s fresh.

(Source: veggie101.com)



3 years ago
Raw Brazil nut, banana, blueberry ice cream sandwiches

From The Mommy Bowl.

Brazil Nut Banana Cookies surround Banana Blueberry ice cream

Brazil Nut Banana Cookies surround Banana Blueberry ice cream

Frozen Triple B Bites

Brazil Nut Banana Cookies
1 cup (130 g) raw Brazil nuts
1 small (80 g) banana (I used a red Costa Rican banana.)
1 T. ground flax seed
1 T. raw agave syrup
3 T. coconut flour

In the bowl of a food processor, pulse the Brazil nuts until finely ground. (Stop before they turn into nut butter.) Add the banana and process until creamy. Add the rest of the ingredients and process until you have a thick dough. It will be sticky.

Roll out between two sheets of parchment paper. Tip – if your parchment paper is moving on your counter, wet the counter slightly. Cut with a cookie cutter into approximately 10 cookies. (I had some leftovers. I ate them. Raw. Rolled into little balls. It’s the cook’s prerogative to do that, you know.) Dehydrate at 115° until firm but not crisp. I started on a fruit roll tray, and moved them to a mesh screen after about 4 hours. My dehydrator took about 6 hours. Your dehydrator may vary, so check them occasionally. Freeze cookies until ready to assemble.

Blueberry Banana Ice Cream
1 banana, frozen
1/2 avocado
1/2 cup frozen blueberries
1 T. raw agave or honey (or to taste)

In the bowl of a food processor, process the banana until smooth. Add the avocado and process until smooth. Add the blueberries and agave or honey and process until creamy. Taste and adjust for sweetness. (I found this plenty sweet and could have easily skipped the sweetener altogether, but I think I might be weird that way.)

To assemble:
Place a scoop of ice cream on one frozen cookie. Top with another cookie and press down gently until ice cream fills the gaps. Freeze on a cookie sheet until solid. Wrap individually.

These are best when you allow them to soften for a few minutes before eating.

(Source: themommybowl.com)



3 years ago
Chocolate-Avocado Pudding

By Sarma Melngailis, via Tracy Anderson’s website.

Chocolate-Avocado Pudding
Serves 4
This rich, thick pudding is full of good ingredients and easy to make, especially if you have a jar of sprouted pecan butter on hand. If you don’t, the preparation will include just one extra step. Dark agave nectar gives the pudding a richer flavor, but regular agave is fine. You can also use a combination of maple syrup and agave nectar, or even all maple if you like its rich flavor.
As a child I hated avocados; now I love them. However, if someone had made this pudding for me back then, I would have eagerly spooned it down none the wiser. And as everyone knows by now, avocados are full of good fats. They also have more digestible protein than some meat, and with more potassium than bananas, they’re a great food for athletes, as well as active kids, who can benefit from potassium-rich foods to help heal sore muscles.
1 cup sprouted, preferably dehydrated, pecans
1 cup dark agave nectar (page 44)
1 1/4 cups filtered water
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon sea salt
2 tablespoons coconut butter/oil, warmed to liquefy
2 medium avocados
To make the pecan butter, place the pecans in a food processor and process until smooth, scraping down the sides as needed for a uniform texture. A small amount of coconut butter/oil can be added to help grind the nuts into a smooth paste; this will make the pudding a little bit firmer.
Place the pecan butter, agave nectar, water, cocoa powder, and salt in a high-speed blender and blend until smooth. While the blender is running, slowly add the coconut butter/oil. Add the avocado and blend until smooth.
Serve immediately or chill to set.

(Source: tracyandersonmethod.com)



Herb and Argan Salad

Argan oil is expensive but awfully tasty. Worth experimenting with other nut oils to see if you can find one less pricey that still works well.

By Sarma Melngailis via Tracy Anderson’s website.

Herb and Argan Salad
Serves 4 to 6

Before Neal became our chef, he worked on the line. Late one night, I asked him to make me a salad, telling him only that I wanted it to be light, with plenty of herbs. As it turns out, what came out from the kitchen was the most delicious salad I had ever eaten. There was something about the balance of flavors, the lightness of the dressing, and the perfect tart-citrus acidity, with just the right seasoning. Oh, and yes, tons of herbs. Also, either he knew of my love of fennel and capers, or we just share that fondness, but those made it into the salad, too. Capers have a briny saltiness with a bit of a mustard taste, and fennel adds a uniquely aromatic anise flavor. The nuts give the salad some crunch, and the avocado some creaminess, but I tasted another nutty flavor that turned out to be argan oil. Like macadamia oil, this oil is so flavorful that a little goes a long way.

1 large bowl of mixed baby lettuces
1 very large handful parsley leaves
1 small handful mint leaves
1 small handful purple basil leaves
1/2 fennel bulb, cored and shaved thin on a mandoline or using a sharp knife
1 large handful grape or teardrop tomatoes, sliced into halves
3 tablespoons capers
2 tablespoons argan oil, or other nut oil
3 tablespoons freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
1 small handful raw pistachio nuts, finely chopped
1/2 teaspoon extra-virgin olive oil or nut oil
1/2 ripe avocado, thinly sliced

Place the greens, herbs, fennel, tomatoes, and capers in a bowl and toss with the argan oil and lemon juice, adjusting quantities to taste. Season lightly with salt and freshly ground black pepper. Place the pistachio nuts in a small bowl, add the olive oil and a pinch of salt, and toss well to coat.
Divide the salad among serving plates, sprinkle with the chopped pistachio mixture, and top with sliced avocado.

(Source: tracyandersonmethod.com)



Indian Mango Soup

From Kristen Suzanne.

This soup is divine! We love it so much that I’m making a second batch to have with our dinner tonight. It’s super creamy, lightly sweet, and packed full of nutrition (tons —> vitamin C, iron, fiber, folate, vitamin B6, copper, vitamin K, potassium, and much more). It’s a definite keeper! You gotta make this one. And… don’t you just love recipes that only take you a few minutes to make?

Indian Mango Soup
Recipe by Kristen Suzanne of KristensRaw.com
Yield 3 1/2 cups

1 1/4 cups filtered water
2 cups fresh mango, chopped
2 cups spinach, gently packed
1/2 avocado (pitted, peeled)
1 teaspoon fresh lemon juice
3/4 teaspoon cardamom
1/2 teaspoon powdered ginger
pinch Himalayan crystal salt

Blend everything until divinely creamy. Enjoy!!!

(Source: kristensraw.blogspot.com)



3 years ago
Spicy Thai Salad Dressing

From Choosing Raw.

I ordered the Thai avocado salad (“a mixture of avocado, tomatoes, cucumbers, nori pieces, and carrots served over fresh onganic seasonal greens tossed in Thai spicy citrus dressing“). Of course, I forgot to take a photo (oops!). But fear not: I liked it so much that I decided to re-interpret it tonight.

The meal began with dressing. I played around and came up with the following, and it was absolutely delicious! Sweet, spicy, and infused with basil and cilantro, this dressing is thick enough to serve as a vegetable dip, and rich enough for a dinner salad. Best of all, it’s full of healthy fats and vitamin E.

Spicy Thai Dressing (yields almost two cups)


1 Avocado
1 cup water
¼ cup cilantro
¼ cup basil
¼ tsp salt (or more)
2 dates, or 1 packet stevia
Sprinkle of cayenne pepper (I must have used 1/8 tsp) and 3/4 inch ginger for heat

Blend all ingredients on high and adjust seasoning to taste. Here’s what you get:




3 years ago
Creamy Cilantro Soup

I don’t think you can really say this soup is perfect for spring, considering it calls for zucchini and bell peppers, both of which are summer kinds of things.

From the Raw Divas.

Creamy Cilantro Soup

Makes 4 servings

cilantro soup

  • zucchini, chopped
  • 1 bunch cilantro, stems removed (2 cups)
  • 1 red, yellow, or orange bell pepper
  • 1/2 apple, chopped
  • 1/2 cup water, plus additional to thin as needed
  • 1 tablespoon Bragg Liquid Aminos or 2 teaspoons tamari
  • 1/2 teaspoon sea salt, or to taste
  • 1 teaspoon onion powder, optional
  • dash cayenne pepper
  • avocado, chopped
  • Optional: dulse flakes, diced bell pepper, fresh corn off the cob, sunflower greens, chopped romaine, to garnish

Place all ingredients except the avocado and optional garnishes in a blender and process until smooth. Add the avocado and blend. Serve immediately, with garnishes if desired, or store in the refrigerator for up to 24 hours.



3 years ago
Creamy Avocado Cumin Dressing

From Choosing Raw.

Creamy Avocado Cumin Dressing (makes 1 cup)


1 tsp whole cumin seeds
3 Tbsp fresh lime juice
3 Tbsp EVOO
1 ripe avocado
½ tsp salt
¼ tsp Dijon mustard
1 garlic clove, minced
¼ to ½ cup water (depends how thick you like it)
Black pepper

To make the dressing, dry toast the cumin seeds in a heavy bottomed skillet until fragrant. Grind into a powder using a spice grinder. Add the cumin, lime juice, oil, avocado, salt, mustard, garlic, and water and blend in a blender until very smooth. Sprinkle with pepper and season to taste.

(Source: choosingraw.com)



3 years ago
Zucchini Noodles with Avocado Dressing

From Healthy Green Kitchen.

But back to this dressing, this raw vegan dressing made with avocado, the first recipe I made from the book. It’s very summery and is meant to be made with garlic scapes, but garlic can easily be substituted. Leslie recommends it over salads, grains and pasta, but here I’ve used it over zucchini noodles.

zucchini noodles on fork

It’s kind of amazing, but when you use a vegetable spiralizer tool, you can turn one large zucchini into a whole plate of strands that bear a striking resemblance to pasta! When topped with some of the avocado dressing, this makes an incredibly healthy and flavorful appetizer, snack or light meal.

If you don’t have a spiralizer, you can prepare the zucchini using the julienne blade of a mandoline (be careful!) or you can use a vegetable peeler to make thin strips (a spiralizer really makes it very easy, though…it’s an inexpensive tool I use all the time so I highly recommend you purchase one).

Avocado Dressing with Garlic Scapes (or Garlic)

Excerpted with permission by New Harbinger Publications
from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier
Makes about 1 1/3 cups; more than enough to use over zucchini pasta for 2 people


*2/3 cup water
*1/4 cup freshly squeezed lemon juice
*1/4 cup extra virgin olive oil
*1/2 cup mashed avocado (I used 1 whole avocado)
*3/4 cup fresh basil leaves (I used a mixture of basil and cilantro)
*4 garlic scapes (or garlic cloves; if using regular garlic, I recommend starting with 2 cloves and adding more to taste)
*3/4 teaspoon sea salt


1. Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired.

2. To serve over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.

vegan zucchini noodles



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