Smashed, blended in a smoothie or chargrilled on the barbie, the possibilities with Avocado are infinite. Not only are they super delicious, they’re super good for you too. Chock full of vitamin K and E, magnesium and potassium. Those who eat them are 50% less likely to suffer from heart disease, diabetes or strokes, according to research published in a Nutrition Journal. If you are looking for something a little more inspirational than smashed avo on bread, you’ve come to the right place.
Try these ideas:
Mash a ripe avocado with lemon or lime juice, a red onion, tomato and crushed garlic. Throw in some coriander, if you’re not one of those people who detest it with a passion. Coriander is good for relief from skin inflammation. Serve it with devilled eggs, fish, vegetable patties and as a alternative to mayo.
If you’re firing up the BBQ or have one of those fancy George Foreman type grills, throw on a avocado that’s been cut in half. Fleshy-side face first, will truly enhance the creamy flavour. Be sure to spray with cooking oil so it doesn’t stick before plopping them on a hot BBQ grill for just a couple of minutes. You can dig in and eat like that or top with lemon juice and mint, natural yogurt, spicy nuts, dollop of sour cream or feta.
Okay, it doesn’t sound too great, but you will be surprised at the creaminess. Throw in a heavy duty blender a ripe avocado, along with a handful of spinach, a handful of lebanese cucumber, a peeled and diced granny smith, juice of one lime, crushed ice and ginger (can adjust to suit your taste) and pulverise it until thick and creamy.
Prep & Cooking 35 minutes
1/2 ripe Avocado smashed
1 cup almond milk
1 cup plain flour
I Tablespoon Sugar
3/4 teaspoon baking powder
20 grams melted butter
2 juiced lemons
1/2 cup caster sugar, extra
1 cup raspberries & blueberries (1/2 cup of each)
- Blend avo, egg and almond milk until smooth
- In a bowl combine flour, sugar and baking flour
- Add avo mix and combine
- Add cup of raspberries & blueberries
- Heat non stick frying pan and brush with melted butter
- Cook each side until golden
- Meanwhile combine lemon juice and extra berries in a saucepan with a third of a cup of water and the extra sugar to dissolve over a low heat. Bring to the boil and let cool before drizzling over pancakes