We are so obsessed with avocado, we could eat it everyday! I honestly thought I would end up being put off it, as I ate so much during pregnancy, but I still can't get enough! Avocado is full of good fats such as omega3 and is a great source of folate. But, not only is it a nourishing source of food, this versatile snack item can also be used for beauty purposes too! Below is a selection of our favourite avocado recipes:
Quinoa, Avocado and Grapefruit Salad
This salad is a simple and easy recipe, for when the warmer weather starts to arrive.
- 1 cup quinoa (rinsed well)
- 2 ruby red grapefruits (peeled and diced)
- 2 naval oranges (peeled and diced)
- 2 avocados (peeled and thinly sliced)
- 1/2 cup fresh basil leaves (torn)
- 2 tablespoons avocado oil
- Cook quinoa in boiling water for 12 minutes, or until tender. Rinse under cold water and drain well.
- Add grapefruit, oranges, avocados, basil and oil to the quinoa. Toss gently to combine. Season with salt and pepper if needed.
Golden Door's Roast Pumpkin Linguine with Avocado Pesto
I was lucky enough to stay at the Golden Door early last year. For those who haven't heard, the Golden Door is a retreat with a focus on fitness, nutrition and relaxation. Your days are filled with yoga, pilates, wellness workshops, group exercise activities, spa treatments - and the most delicious food you have ever had! This is one of my favourite recipes from the Golden Door - their roast pumpkin linguine with avocado pesto.
- 150g pumpkin (diced)
- 1/2 teaspoon trocomare (herb salt)
- 300g linguine pasta
- 200g baby spinach
- 1 red capsicum (roasted, cut into strips)
- 175g asparagus (blanched, sliced diagonally)
- 100g baby button mushrooms
- 2 tablespoons lemon juice
- 1 tablespoon white balsamic vinegar
- 4 tablespoons (or more if extra creamy desired!) of avocado pesto
- Pre-heat oven to 200 degrees. Put pumpkin on lined baking tray, sprinkle with trocomare and roast for 25 minutes.
- Cook pasta until al-dente and combine in a large bowl with spinach, capsicum and asparagus.
- Pan fry the baby button mushrooms, adding lemon juice, balsamic vinegar and a pinch of salt, for about one minute.
- Add the pumpkin and the baby button mushrooms to the pasta, and stir to mix together.
- Add the avocado pesto (recipe below) and stir through until the pasta is coated.
- Note: I add cooked zucchini to this recipe for an added vegie boost!
- Place 4 peeled and pitted avocado into blender. Add to blender one and a half cups of chopped almonds, two tablespoons of finely chopped garlic, three and a half cups of fresh basil, one cup of extra virgin olive oil, a quarter cup of lemon juice and one teaspoon of himalayan salt. Blend until smooth.
Dairy-Free Avocado Chocolate Mousse
The perfect end to any meal is this quick-to-prepare dessert.
- 2 large avocados
- 1/4 cup cocoa
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- 1/3 cup coconut cream
- 150g dark chocolate (melted)
- Cut the avocados in half and remove the stone. Scoop the flesh into the large bowl of a food processor. Add cocoa powder, vanilla, maple syrup and coconut cream. Process for 10 seconds. Scrape down the sides and process for another 10 seconds.
- Add the cooled, melted chocolate. Process until creamy.
- Serve with fresh fruit in individual dessert dishes.
Avocado Face Mask
This mumma loves nothing more than a relaxing bath, and it is even better when paired with a devine face mask. An avocado face mask will deeply nourish your skin and is so easy to prepare.
Simply peel a ripe avocado and mash in a bowl until creamy. Apply to a clean face and leave for 10 minutes. Rinse well.