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.