I love avocado like I love my mum. With all of my heart, with familiarity and a sense of comfort. I can always turn to avocado when I need it and it will soothe me, give me words of encouragement and advice (like “eat me now…lots of me”) and make my world brighter on a challenging day.
Sorry mum, to compare you to an avocado. You see much I love avocados though, right?
Exactly.
The creamy goodness of an avocado never fails to tempt me into eating beautiful big salads, fresh raw meals, creamy raw desserts and mixtures of warm and cold veggies smothered in creamy sauces. Drooooooool.
Avocados are not only freaking delicious, they are also extremely easy to digest and very hydrating. They are 70% water, very alkaline and add a whole lot of satisfaction and flavour to a meal.
In fact, if you are into raw foods or a whole foods diet and you find yourself turning too often to nuts, avocados are a brilliant sometimes replacement. Nuts are very hard to digest unless you soak and sprout them, and even then they can still move slowly through the digestive tract and can weigh you down. Plus they are extremely easy to overeat (been there, done that). Combine that with their slow digestion time and you will find your health and energy are not as good as they can be if you overeat them frequently.
The great news is that for many recipes, particularly sauces, dips and raw desserts, you can replace the nuts and seeds called for in a recipe with avocado, plus a little creativity and experimenting in the kitchen to get the consistency and flavour right. I have made countless recipes with an avocado base that prescribed nuts or seeds, just by being willing to get my witch hat out and play with the recipes a little.
(Note: I don’t actually have a witch’s hat. I don’t need one. I have a flying broomstick instead. Much more useful).
Tonight I created yet another recipe using my strategy above – replacing nuts and seeds for avocado and messing with the ingredients a little to get my desired result. I.e. Serious yumminess.
Before I share the scrumptious recipe with you, I wanted to remind you that there is only six days left to take advantage of the low cost Special Upgrade Offer for the Frumpy To Fantastic Telesummit . The Telesummit starts on Monday (yay!) and then the price will be going up so this is your last opportunity to take hold of this awesome offer so that you can have permanent access to all the expert interviews and look and feel mighty fantastic for the long-term 
. You can snag the special offer before it expires here .
Now for that delicious creamy dreamy recipe…
Creamy Avocado Cheese Sauce / Dip
Ingredients:
1/2 cup of nutritional yeast
1/2 an avocado
3 carrots, chopped
1/8 teaspoon of cayenne pepper
1/4 teaspoon of turmeric
1/4 teaspoon of herbamare
Juice of half a lemon
1 clove of garlic
1/5 cup of water
Directions:
Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust seasonings as desired. You can add more water to thin this out or use less water to make it an extra thick dip. I personally loved the consistency with a 1/5 cup of water.
Serve as a dip with vegetable crudités or wholegrain crackers, or add to zucchini noodles, kelp noodles, buckwheat noodles or spelt pasta and stir through. This will make a very creamy cheese pasta dish reminiscent of mac and cheese! You could also enjoy this sauce in lettuce, cabbage or nori wraps with layered veggies. So many great ways to enjoy this!
Tonight I enjoyed this sauce on a big pile of green salad (mixed baby leaves, coriander, cucumber, zucchini noodles, garlic) and a spoonful on top of some steamed pumpkin, spinach and parsnip.
Can anyone say “Mmmmmm, that is a tasty burger” from Pulp Fiction? That’s what I said, even if it wasn’t a burger. Hit. The. Spot.
Ciao ciao xo
I love avocado like I love my mum. With all of my heart, with familiarity and a sense of comfort. I can always turn to avocado when I need it and it will soothe me, give me words of encouragement and advice (like “eat me now…lots of me”) and make my world brighter on a challenging day.
Sorry mum, to compare you to an avocado. You see much I love avocados though, right?
Exactly.
The creamy goodness of an avocado never fails to tempt me into eating beautiful big salads, fresh raw meals, creamy raw desserts and mixtures of warm and cold veggies smothered in creamy sauces. Drooooooool.
Avocados are not only freaking delicious, they are also extremely easy to digest and very hydrating. They are 70% water, very alkaline and add a whole lot of satisfaction and flavour to a meal.
In fact, if you are into raw foods or a whole foods diet and you find yourself turning too often to nuts, avocados are a brilliant sometimes replacement. Nuts are very hard to digest unless you soak and sprout them, and even then they can still move slowly through the digestive tract and can weigh you down. Plus they are extremely easy to overeat (been there, done that). Combine that with their slow digestion time and you will find your health and energy are not as good as they can be if you overeat them frequently.
The great news is that for many recipes, particularly sauces, dips and raw desserts, you can replace the nuts and seeds called for in a recipe with avocado, plus a little creativity and experimenting in the kitchen to get the consistency and flavour right. I have made countless recipes with an avocado base that prescribed nuts or seeds, just by being willing to get my witch hat out and play with the recipes a little.
(Note: I don’t actually have a witch’s hat. I don’t need one. I have a flying broomstick instead. Much more useful).
Tonight I created yet another recipe using my strategy above – replacing nuts and seeds for avocado and messing with the ingredients a little to get my desired result. I.e. Serious yumminess.
Before I share the scrumptious recipe with you, I wanted to remind you that there is only six days left to take advantage of the low cost Special Upgrade Offer for the Frumpy To Fantastic Telesummit . The Telesummit starts on Monday (yay!) and then the price will be going up so this is your last opportunity to take hold of this awesome offer so that you can have permanent access to all the expert interviews and look and feel mighty fantastic for the long-term
. You can snag the special offer before it expires here .
Now for that delicious creamy dreamy recipe…
Creamy Avocado Cheese Sauce / Dip
Ingredients:
1/2 cup of nutritional yeast
1/2 an avocado
3 carrots, chopped
1/8 teaspoon of cayenne pepper
1/4 teaspoon of turmeric
1/4 teaspoon of herbamare
Juice of half a lemon
1 clove of garlic
1/5 cup of water
Directions:
Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust seasonings as desired. You can add more water to thin this out or use less water to make it an extra thick dip. I personally loved the consistency with a 1/5 cup of water.
Serve as a dip with vegetable crudités or wholegrain crackers, or add to zucchini noodles, kelp noodles, buckwheat noodles or spelt pasta and stir through. This will make a very creamy cheese pasta dish reminiscent of mac and cheese! You could also enjoy this sauce in lettuce, cabbage or nori wraps with layered veggies. So many great ways to enjoy this!
Tonight I enjoyed this sauce on a big pile of green salad (mixed baby leaves, coriander, cucumber, zucchini noodles, garlic) and a spoonful on top of some steamed pumpkin, spinach and parsnip.
Can anyone say “Mmmmmm, that is a tasty burger” from Pulp Fiction? That’s what I said, even if it wasn’t a burger. Hit. The. Spot.
Ciao ciao xo