Serves 2-3
Ingredients
2 eggs
50g flour
80ml milk
1/8 tsp salt
40g butter
Spiced Avocado & Corn Salsa
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp coriander seeds
1/4 tsp ground cumin
1/8 tsp salt
1 cup cooked sweetcorn kernels
5 cherry or baby roma tomatoes, quartered
1 GEM avocado, half diced into 2cm cubes and half thinly sliced
To Serve
1-2 eggs (optional)
Finely grated cheddar
Makes 4 x 8cm tarts
Ingredients
300g sweet shortcrust pastry dough
150g GEM avocado flesh (from about 1 avocado), plus extra, sliced, to serve
75g honey, gently heated to liquefy
50g cocoa powder
25g coconut oil, melted
1/2 tsp vanilla extract
1/4 tsp salt
2 tbsp dark chocolate pieces
Pinch of coarse sea salt
Serves 1
Ingredients
500g kumara, diced 2cm
1 small onion, finely chopped
large clove garlic, finely chopped
100g halloumi, diced 1cm
1 tbsp rose harissa
1 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp salt
15g fresh parsley, chopped, plus extra to garnish
1 tbsp lime juice
4 eggs
1 GEM Avocado, diced
Dressing
1 tablespoon olive oil
1 tsp lime juice
1/2 tsp rose harissa
Makes 10
Ingredients
Pavlovas
175g caster sugar
3 large egg whites
¼ tsp vanilla extract (uncoloured is preferable)
⅛ tsp cream of tartar
5 large strawberries, diced
Avocado, Strawberry & Lime Salsa
1 tbsp fresh lime juice
2 tsp caster sugar
1/8 tsp vanilla extract
1 GEM avocado, diced into 2cm cubes
To Serve
125ml whipping cream
Finely grated lime zest, to garnish
Fresh mint leaves, torn if large
Serves 4 – Cook time: 35 mins
Ingredients
Creamy avo:
1 GEM Avocado
1 lime, juice
1 large garlic clove, crushed
1 sprig spring onion, chopped finely
2 tbsp creme fraiche (optional)
Hash brown Ingredients:
4 agria potatoes (approx 500g)
2 tsp gochujang
1 tsp white miso / or miso
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp maple syrup
2 tbsp Oil for frying
2 tbsp butter
To serve:
Fried shallots
Handful coriander chopped
Serves 4 – Cook time: 20 mins
Ingredients
A good glug of olive oil
1 Leek
2 cloves garlic
1 tsp salt
2 lemon
120g baby spinach, roughly chopped
1 cups Frozen baby green peas
1 heaped tsp white miso paste
1 tbsp butter
Cracked black pepper to taste
3 tbsp grated mozzarella cheese
8 eggs
To Serve
1 tbsp chili oil
Handful of chopped parsley
1 GEM avocado, sliced
Toasted sourdough
Serves 1
Ingredients
Crispy Bacon Rice
2 teaspoons olive oil
3 slices streaky bacon, sliced
1 cup cooked white rice
1 tablespoon chilli and garlic sauce (we used Lee Kum Kee) or sambal
To Serve
1 tablespoons olive oil
1 size 7 egg
¼-½ GEM avocado
½ spring onion, finely sliced
1 teaspoon sesame seeds, toasted
Sriracha hot sauce, optional
Serves 4
Ingredients
10 vine tomatoes, halved
2 tablespoons olive oil
½ teaspoon fennel seeds
250 grams halloumi cheese
2 teaspoons sesame seeds
1 tablespoon runny honey, plus extra to serve
8 slices sourdough bread
1 clove garlic
1 ripe GEM avocado, sliced
Sea salt
Cracked pepper
Serves 4-5
Ingredients
Crumbed Chicken
4 boneless, skinless chicken thighs
2 size 7 eggs
1 tablespoon hot sauce
½ cup plain flour
½ teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
150 grams spicy corn chips
1 cup cornflakes
2 tablespoons olive oil
Sea salt
Cracked pepper
Coriander & Avocado Dipping Sauce
2 ripe GEM avocados
1 clove garlic, sliced
3 tablespoons lime juice
½ teaspoon ground cumin, toasted
½ cup fresh coriander
Sea salt
To serve
Hot sauce
1 tablespoon finely chopped coriander
Serves 4-5
Ingredients
4 large boneless chicken thighs
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon chilli flakes, optional
Whipped avocado and feta
1 & ½ ripe GEM avocados
100g feta cheese
¼ cup greek yoghurt
2 cloves garlic, chopped
1 teaspoon white wine vinegar
⅓ cup fresh mint leaves
Salad
1 telegraph cucumber
½ medium red onion
1 cup cherry tomatoes or 2 large tomatoes
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon white wine vinegar
To serve
4 wraps
Mint leaves
Sea salt
Cracked pepper
Serves 4-5
Ingredients
Fritter Batter
3 cups peeled and grated kumara
1 cup peeled and grated carrot
1 cup grated courgette
1 brown onion, sliced
½ cup rice flour, plus extra if required
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 cup grated cheese, such as edam
⅓ cup chopped fresh parsley
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 size 7 eggs
1 teaspoon salt
Cracked pepper
To assemble
3 tablespoons olive oil
8-10 rashers of streaky bacon
2 GEM avocados, sliced
1 lemon, cut into wedges
Sour cream
Hot sauce
Serves 4
Ingredients
700g baby potatoes
3 tablespoon olive oil
1 rosemary sprig
Sea salt
Cracked pepper
Dill Pickle & Avo Dip
2 GEM ripe avocado
4 tablespoons lemon juice
2 cloves garlic, roughly chopped
4 gherkins, roughly chopped
¼ cup gherkin juice
2 tablespoons roughly chopped dill, plus extra for on top
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped chives
Cracked pepper
Sea salt
Serves 4
Ingredients
Batter
1 cup plain flour
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon smoked paprika
250mls milk
2 cloves garlic, crushed
2 teaspoons hot sauce
1 teaspoon salt
Crumb
2 cups fine breadcrumbs
1 teaspoon salt
To Assemble
½ cauliflower
4 tablespoons olive oil
Coriander & Avocado Dip
2 GEM ripe avocados
1 cup coriander leaves
3 tablespoons lemon juice
2 cloves garlic, chopped
1 green chilli, deseeded, optional
Cracked pepper
Sea salt
Quick Pickled Onions
1 cup rice wine or white vinegar
½ cup water
¼ cup white sugar
2 teaspoons salt
1 red onion, sliced
Serves 6
Ingredients
Sun-dried tomato chicken salad
2 cups chopped rotisserie chicken
1 cup good quality aioli
1 clove garlic, minced
8 sundried tomatoes, chopped
100 grams feta cheese
Sea salt
Cracked pepper
To Assemble
8 slices good quality bread
1 avocado, sliced
2 cups fresh rocket leaves
4 tablespoons basil pesto
Serves 2 as a main or 4 as a side
Ingredients
Dressing
½ cup good quality aioli
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, chopped
4 tablespoons finely grated parmesan cheese
Sea salt
Cracked pepper
2 tablespoons water
Rosemary Breadcrumbs
3 slices of sourdough or other crusty bread
1 teaspoon chopped fresh rosemary
3 tablespoons olive oil
Sea salt
Cracked pepper
Green Salad
1 tablespoon olive oil
400g halloumi, sliced
1 reed or hass avocado, sliced
1 cos lettuce, chopped
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
Serves 4
Ingredients
Guacamole
2 ripe avocados
¼ cup finely chopped coriander
2 tablespoons lime juice
1 tablespoon hot sauce
1 tablespoon finely chopped red onion
Sea salt
Cracked pepper
Patties
500g prime mince
½ small red onion, finely diced
½ teaspoon dried oregano
½ teaspoon dried garlic chips
½ teaspoon smoked paprika
1 tablespoon chipotle sauce
1 tablespoon worcestershire sauce
3 tablespoons tomato sauce
5 pickled jalapeño slices, finely chopped
1 tablespoon olive oil, for frying
To assemble
4 slices cheddar cheese
4 burger buns
1 tablespoon butter, softened
¼ cup mayonnaise
2 tablespoons chipotle sauce
1 clove garlic, crushed
Sliced pickled jalapeños or gherkins
Hot sauce, optional
Makes 6 tacos
Ingredients
1 tablespoon olive oil
200g chorizo sausage, sliced
1 teaspoon cumin seeds
2 cloves garlic, sliced
1 red onion, finely sliced
1 red capsicum, core removed and sliced
200g tinned black beans, drained and rinsed
Crispy eggs
1cm deep neutral oil
6 size 7 eggs
To serve
1-2 avocados, sliced
6 flour or corn tortillas
½ cup coriander leaves
Hot sauce
This salad works great as a side with grilled meat or fish or in tacos.
Serves 4
Ingredients
¼ savoy or green cabbage, finely shredded
1 ripe avocado, sliced
1 ripe mango, sliced
2 shallots, finely sliced
1 spring onion, finely sliced
1 handful fresh mint leaves
1 handful fresh basil leaves
1 medium red chilli, sliced
2 tablespoons sesame seeds, toasted
Dressing
¼ cup olive oil
2 tablespoons lime juice
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 clove garlic, finely grated
3cm piece of ginger, peeled and grated
Sea salt
Serves 4-6
Ingredients
2 sweetcorn
⅔ cos lettuce, roughly chopped
2 spring onions, green part only, sliced
2 avocados, sliced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
70g feta, crumbled
Dressing
⅓ cup mayonnaise or plain yoghurt
80g feta, crumbled
3 tablespoons olive oil
3 tablespoons lemon juice
1 clove garlic, sliced
⅓ cup water
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh chives
Sea salt
Cracked pepper
Serves 4-6
Ingredients
1½ cups frozen baby peas, thawed
2 ripe reed avocados
1 clove garlic, crushed
3 tablespoons lemon juice
½ teaspoon lemon rind
100g feta, crumbled
1 spring onion, finely sliced
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
Sea salt
Cracked pepper
1 drizzle of extra virgin olive oil
1 teaspoon chopped fresh chives, optional
To Serve
3 pitas
2 tablespoons olive oil
1 teaspoon za’atar, optional
Sea salt
Serves 6
Ingredients
3 slices sourdough
1 tablespoon olive oil
600g watermelon, cut into cubes
⅔ cucumber, cut into cubes
2 avocados, cut into cubes
½ small red onion, thinly sliced
200g goat’s feta cheese, cubed
⅓ cup fresh mint leaves
Dressing
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon runny honey
Sea salt
Cracked pepper
Serves 6-8
Ingredients
1 & ½ ripe avocados
1 & ½ cups fresh or frozen blueberries
1 x 395g tin of sweetened condensed milk
½ teaspoon lemon zest
400ml cream
Serves 4
Ingredients
Avocado Chimichurri
½ cup flat leaf parsley leaves, finely chopped
½ cup coriander leaves, finely chopped
½ cup olive oil
¼ cup red wine vinegar
1 teaspoon runny honey
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
¼ teaspoon ground cumin
Sea salt
Cracked pepper
1 ripe but firm avocado, cubed
Skirt Steak
600g skirt steak
2 tablespoons olive oil
Sea salt
Cracked pepper
Serves 6-8
Ingredients
Base
250g wine biscuits
70g whole roasted almonds
1 ½ cups desiccated coconut, toasted
6 fresh dates, stone removed
150g butter, melted
2 tablespoons cocoa powder
Filling
1 and ½ ripe avocados
125ml coconut cream
200g dark chocolate, chopped and melted
1/3 cup icing sugar
2 tablespoons cocoa powder
Strawberries
250g strawberries, halved or quartered
2 tablespoons caster sugar
1 teaspoon vanilla bean paste
Serves 4
Ingredients
Marinated Chicken
2-3 tablespoons sambal
2 tablespoons runny honey
2 tablespoons neutral oil
1 tablespoon rice wine vinegar
1 tablespoon chopped coriander stalks, reserve the leaves
3cm fresh ginger, peeled and finely grated
2 cloves garlic, minced
1/2 teaspoon sea salt
500g boneless and skinless chicken thighs
Garlic Rice
1 tablespoon butter
1 clove garlic, crushed
1 cup jasmine rice
375ml water
1 teaspoon salt
Salsa
½ fresh pineapple, chopped into small cubes
2 avocados, cubed
½ shallot, cut into small cubes
¼ cup fresh coriander leaves, chopped
1 green chilli, sliced
2 tablespoon lime juice
Ingredients
1kg new potatoes
2 tablespoons olive oil
1 bunch of asparagus, tough stalks trimmed
Dressing
⅓ cup fresh parsley leaves, chopped
¼ cup chives, chopped
¼ cup fresh dill, chopped
1 ripe avocado
2 tablespoon lemon juice
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
2 teaspoons honey
1 clove garlic, chopped
Sea salt
Cracked pepper
Serves 4-5
Ingredients
Rostis
700g agria potatoes, peeled
1 teaspoon sea salt
Cracked pepper
20g butter, melted
¼ cup neutral oil
2 cloves garlic, crushed
Topping
2 avocados, peeled & sliced
200g cold smoked salmon
½ small red onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon chopped fresh dill
1 lemon, cut into quarters
Quick pickled cucumber, optional
100mls apple cider vinegar
1 teaspoon caster sugar
½ teaspoon sea salt
1 cloves garlic, thinly sliced
½ telegraph cucumber, thinly sliced
Indulge in the deliciousness of Chorizo Corn Fritters with Avocado Sauce! These fritters are packed with flavor and are tantalizing morsels that combines the smoky goodness of chorizo sausage with the sweetness of corn kernels. Serve with a dollop of avocado sauce on top or on the side for dipping. It’s a dish that will impress your guests and leave them wanting more!
Serves 6 as nibbles
Ingredients
Fritters
1 tablespoon olive oil
100g chorizo sausage, diced
400g tinned corn kernels, drained or frozen, thawed
1 spring onion, diced
3 tablespoons chopped jalapeño pickles
½ cup grated cheese, edam or tasty
2 cloves garlic, crushed
¼ cup chopped fresh coriander
2 teaspoons hot sauce
1 size 7 egg
⅓ cup milk
¾ cup flour
¼ cup fine polenta
1 teaspoon sea salt
Neutral oil for frying
Avocado sauce
2 ripe avocados
⅓ cup mayonnaise
¼ cup coriander leaves
1 clove garlic
2 tablespoons lime juice
1 tablespoon jalapeño pickle juice
Sea salt
Serves 2
The smoothie:
1 reed avocado
¼ cup plain greek yogurt
1 tbsp chia seeds
60g baby spinach
2-4 pitted dates
1 tbsp maple syrup
3 cup milk of your choice, I used almond milk
A handful of ice cubes, optional
Recipe created for The Avo Tree by Ting Xu @Alittlepositivityeveryday
Makes 9 large or 18 small pieces
Ingredients
100g butter, cubed
150g 50% cocoa solids chocolate, chopped
2 size 7 eggs
1 teaspoon vanilla bean paste
1 ripe avocado
60g plain flour, sifted
35g cocoa powder, sifted
½ teaspoon baking powder, sifted
100g 50% cocoa solids chocolate, roughly chopped
100g milk chocolate, roughly chopped
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
Ingredients
3 tablespoons olive oil
1 brown onion, diced
4 cloves garlic, finely chopped
1 red chilli, deseeded and chopped, plus extra to serve
2 teaspoons ground cumin
2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 small bunch coriander, stems finely chopped and leaves put aside
1 red capsicum, diced
400g tin finely chopped tomatoes
750ml chicken stock
2 cooked chicken breast, shredded
400g tin black beans, drained
200g frozen corn kernels, thawed
Sea salt
Ingredients
2 ripe but firm avocados
1 cup flour
1 cup milk
1 clove garlic, minced
1 teaspoon ground paprika
½ teaspoon ground turmeric
¼ teaspoon ground cumin
1 tablespoon hot sauce
Sea salt
Cracked pepper
2 cups panko crumbs
Olive oil for baking
Jalapeno Mayo
1 cup mayonnaise
1 clove garlic, minced
1-2 tablespoons chopped pickled jalapenos
Ingredients
Banana Cake
115g butter, softened
130g caster sugar
70g soft brown sugar
2 size 7 eggs, at room temperature
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
½ teaspoon baking soda
250ml milk
1 tablespoon lemon juice
1 cup mashed banana, roughly 3-4 bananas
Creamy Chocolate Icing
2 ripe avocados, peel and stone removed
180g 50% cocoa solids chocolate
⅓ cup icing sugar
1 tablespoon cocoa powder
Pinch of sea salt
20cm cake tin
Ingredients
1 tablespoon olive oil
25g butter
2 onions, finely diced
3 ripe avocados
1 tablespoon chopped fresh herbs, parsley, dill and chives
2.5 tablespoons lemon juice
1 clove garlic, minced
Sea salt
Cracked pepper
Salt and vinegar kettle chips to serve
Ingredients
3 ripe but firm avocados, cubed
½ cucumber, cubed
1 clove garlic, minced
2 tablespoons rice wine vinegar
1 tablespoon sichuan chilli oil
1 teaspoon toasted sesame seeds
Salt
20 wonton wrappers, cut into triangles
Oil for frying
Ingredients
Dip
3 ripe avocados
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon chopped parsley
2 teaspoons cumin seeds, toasted (see instructions in method below)
Cracked pepper
Sea salt
1 tablespoon pine nuts, toasted
Flatbreads
2 flatbreads
1 tablespoon olive oil
1 tablespoon za’atar
Ingredients
3 ripe avocados
1 lime, juice only, roughly 2 tablespoons (you can also substitute for lemon if limes aren’t available)
1 clove garlic, minced
1 teaspoon sriracha
1 teaspoon sweet chilli sauce
¼ teaspoon fish sauce
1 red chilli, thinly sliced, plus extra for on top
1 spring onion, thinly sliced, plus extra for on top
Prawn crackers to serve
The sushi roll:
2 cups sushi rice
1 cup wild rice/ black rice
2 tbsp rice wine vinegar
1 tsp salt
1 tsp sugar
4-5 nori sheets, halved
2-3 just ripped avocados, sliced
1 cucumber, sliced into thin strips
2 carrots, sliced into thin strips
Ingredients
4 ripe avocados
1 teaspoon neutral oil
1 teaspoon ground cumin
1/4 teaspoon black mustard seeds
2 tablespoons lime juice
2 cloves garlic, finely grated
1 green chilli, finely chopped
½ teaspoon chaat masala
¼ cup chopped fresh coriander
¼ red onion, finely chopped
1-2 tablespoons mango chutney
Sea salt
Cracked pepper
To serve
1 tablespoon neutral oil
10 curry leaves
Ingredients
3 ripe avocados
¼ cup sour cream
1 tablespoon lemon juice
1 spring onion, trimmed
1 clove garlic, finely grated
¼ cup fresh Italian parsley leaves
1 small bunch of basil leaves
1 small bunch of fresh dill
Sea salt
Cracked pepper
Ingredients
3 ripe avocados
1 spring onion, finely chopped
2 tablespoons pickled ginger juice
2 cloves garlic, finely grated
1 green chilli, finely chopped
1 tablespoon soy sauce
½ teaspoon shichimi togarashi
½ teaspoon rice wine vinegar
1/3 cup shelled edamame beans
Sea salt
To serve
Black or white sesame seeds, toasted
Pickled ginger
Snack sized nori sheets
Sticky rice
Edamame beans
½ teaspoon sesame oil
Ingredients
4 ripe avocados
40g feta, crumbled
2 tablespoons chopped pickled jalapeños
¼ cup chopped fresh coriander leaves
1 tablespoon lemon juice
1 tablespoon chopped fresh chives
1 clove garlic, finely chopped
Sea salt
Cracked pepper
To serve
2 tablespoons olive oil
30g pumpkin seeds
Ingredients
200g 70% dark chocolate, chopped
2 ripe avocados
1/3 cup milk
3 tablespoons maple syrup
1 tablespoon cocoa powder
Pinch of sea salt
To serve
Fresh raspberries or blackberries
Ingredients:
The brownie base:
1 cup ground almonds
1 ripe avocado
1/4 cup cacao powder
2 heap tbsp smooth peanut butter
2 tbsp maple syrup
Pinch of salt
The caramel layer:
15 medjool dates, pitted
2 tbsp maple syrup
1/2 cup roasted unsalted peanuts
1/2 tsp salt
The brownie mousse:
1 ripe avocado
2 heap tbsp cacao powder
1/4 cup coconut oil, melted
2 tbsp maple syrup
Pinch of salt
The guacamole:
2 ripe avocados, peeled, pitted, and mashed
½ red onion, finely diced
100g cherry tomatoes, quartered
1 fresh red chilli, finely chopped
1 bunch fresh coriander, finely chopped
S & P to taste
1 lime/lemon, juiced
1 tbsp olive oil
The tortilla chips:
12 small corn tortilla sheets
2-3 tbsp olive oil
1 lemon, juiced
1 tsp salt
1 tsp smoked paprika
1 tsp ground oregano
Ingredients
2-3 white fish fillets, cut into bite sized chunks
⅓ cup lime juice (you can substitute with lemon here depending on what is available)
1 avocado, cubed
300g cherry tomatoes, cut into halves or quarters
⅓ cucumber, cubed
¼ small red onion, finely diced
2 small green chilli’s, finely sliced
½ cup chopped fresh coriander
Sea salt
Olive oil
To serve
Limes to serve (you can substitute with lemon here depending on what is available)
Tortilla Chips (we love proper crisps!)
Ingredients:
The tofu:
1 block (450g) firm tofu
2 heap tbsp cornstarch
1 tsp mild chilli powder
1 tsp turmeric powder
1 tbsp olive oil
S & P to taste
The peanut sauce:
2 heap tbsp smooth peanut butter
1 tbsp light soy sauce
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 lemon, juiced
2 tbsp water
Other ingredients:
300g thin rice noodles
2 avocados, sliced
2 carrots, thinly sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 cucumber, thinly sliced
1/4 purple cabbage, thinly sliced
A handful roasted peanuts, roughly chopped
1 red chilli, sliced
Ingredients
250g dark chocolate, chopped
1/4 cup cream or coconut cream
2 ripe avocados
¼ cup chocolate hazelnut spread, optional
3 tablespoons maple syrup
4 tablespoons cocoa powder
Pinch of sea salt
To Coat
70g roasted pistachios, finely chopped
70g roasted hazelnuts, finely chopped
4 tablespoons cocoa powder
Ingredients
1 fennel bulb, finely sliced
80g rocket leaves
4 nectarine, cut into wedges
2 avocados, cut into wedges
2 shallots, finely sliced
200g marinated goats cheese
1 tablespoon chopped chives
50g pistachios, roasted
Dressing
1/3 cup olive oil
2 tablespoons pomegranate molasses (you can substitute for maple syrup if you don’t have molasses)
1 tablespoon lemon juice
2 teaspoons honey
1 clove garlic, finely chopped
Sea salt
Cracked pepper
Ingredients:
For the sponge:
7 egg whites (room temperature)
¼ tsp cream of tartar
⅔ cup of caster sugar
120gm pistachio nuts
1 large avocado
⅓ cup plain flour
¾ tsp baking powder
1 tsp vanilla bean paste
A pinch of salt
The cream filling and topping:
2 cups of cream
1 tsp vanilla bean paste
2 tbsp icing sugar
130gm fresh strawberries (hulled and diced)
Extras to serve:
Fresh strawberries
Icing sugar
Chopped pistachios (optional)
Ingredients:
The corn ribs:
2 sweet corns on cob
1 tsp smoked paprika
1 tsp oregano
1/2 tsp chili powder (optional)
1/2 tsp ground onion powder
1/2 tsp ground garlic powder
1 tbsp olive oil
S & P to season
The avocado mayo:
1 avocado
1/2 cup Greek style yogurt
1 medium-sized lemon, juiced
S & P to taste
The maple glaze (optional):
1 tbsp olive oil
1 tbsp maple syrup
Makes about 18-20 mini tarts. This recipe can also be adapted to make one large tart.
Ingredients:
For the tart crust:
1/2 cup buckwheat
1/2 cup ground almonds
2 tbsp melted coconut oil
2 tsp maple syrup
A pinch of sea salt
For the filling:
1 ripe avocado
3/4 cup coconut yoghurt
3 tbsp maple syrup
Juice of 1 lime, or half a lemon
To decorate:
Passionfruit syrup or pulp
Fresh mint leaves
Ingredients
Pork Schnitzel
4 pieces of pork schnitzel meat
3 size 7 eggs
1 cup flour
4 cups panko crumbs
Vegetable oil for frying
Sea salt
Cracked pepper
Herb & Avocado Salad
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 clove garlic, finely chopped
2 avocados, cut into wedges
½ small cucumber, sliced
1 cup chopped fresh Italian parsley leaves
2 celery stalks, finely sliced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Sea salt
Cracked pepper
Optional to serve
Lemon wedges
50g butter
2 tablespoons capers
The base:
1 cup raw walnuts
1 cup medjool dates, pitted
Pinch of salt (optional)
The filling:
1 ½ cup raw cashews
2 medium-sized avocados
⅓ cup coconut oil, melted
⅔ cup coconut yogurt
¼ cup maple syrup
1 lemon, juiced
1 tsp vanilla extract
The topping:
100g strawberries, sliced
Freeze-dried raspberries (optional)
Ingredients
Panko Chicken
4 boneless chicken thighs
2 cups panko crumbs
3 size 7 eggs
1 cup plain flour
1 tablespoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon smoked paprika
Oil for frying
Herby Mayo
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
½ cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
4 large gherkins, finely chopped
Cracked pepper
To Assemble
2 avocados, sliced
1 small cos lettuce, chopped
Sliced gherkins
4 brioche buns
The lentil salad:
1 cup brown lentils/French green lentils, rinsed well and picked over
3 cups of water
1-2 bay leaves (optional)
Pinch salt
1 capsicum, diced
1 bunch(250g) asparagus, trimmed and cut into 1-2 cm pieces
1 red onion, diced
1 cucumber, diced
2 avocado, sliced
Oil for cooking
The dressing:
¼ cup olive oil
1 lemon, juiced
S & P to taste
The tahini yogurt cream:
¼ cup tahini yogurt
⅔ cup greek-style yogurt (use vegan or dairy based depending on your dietary requirements)
Pinch salt
1 lemon, juiced
Optional to garnish:
Herbs of choice e.g dill, parsley, micro herbs or chives
The falafel:
400g dried chickpeas
1 large brown onion, diced
4-6 garlic cloves, peeled
1 large bunch fresh parsley, roughly chopped
2 heap tsp ground cumin
2 heap tsp ground coriander
2 heap tsp smoked paprika
1 tsp onion powder
1 tsp cayenne pepper (optional)
S & P to taste
2 tbsp olive oil
4 tbsp chickpea flour
The dukkah avocado:
2 avocado, halved or sliced
2-3 tbsp dukkah spice, divided
The dressing:
1⁄3 cup greek-style yogurt
2 tbsp olive oil
1 lemon, juiced
1 tsp dried dill
Fresh parsley leaves, finely chopped
S & P to taste
Other Ingredients:
1 1⁄4 cup quinoa
Half iceberg lettuce, roughly chopped
1 red onion, finely diced
2 tomatoes, finely diced
1 cucumber, diced
Ingredients
Base
250g pack of gingernuts
1/2 cup desiccated coconut
130g butter, melted
Chocolate avocado filling
330g dark chocolate, chopped
3 ripe avocados
1/2 cup milk
4 tablespoons maple syrup
3 tablespoons cocoa powder
Chocolate ganache
150g dark chocolate, chopped
3 tablespoons cream
The black pepper tofu:
1 block (450g) firm tofu
3 tbsp cornstarch, divided
3 tbsp light soy sauce
2 tbsp shaoxing wine
1 tbsp raw sugar
1 tbsp dark soy sauce
2 tsp fresh cracked black peppercorns
1⁄2 cup water
3-4 cloves of garlic, minced
1 spring onion, thinly sliced lengthwise
S & P to taste
Oil for cooking
The tahini sauce:
2 heap tbsp tahini
1 tbsp sriracha sauce
Half a lemon, juiced
1⁄4 cup water
S & P to taste
Other ingredients:
3 servings soba noodles
1-2 avocados, sliced
1 cucumber, grated
2 carrots, grated
1 cup cooked edamame beans
The sun-dried tomato pesto:
1 cup sun-dried tomatoes
3⁄4 cup roasted unsalted almonds
1 lemon, juiced
1 bunch fresh parsley
S & P to season
1-2 tbsp olive oil if needed
The pickled cabbage:
1⁄4 head red cabbage, shredded
1 cup apple cider vinegar
2 cup water
2 tsp salt
1 tsp sugar
1 tsp coriander seeds
1⁄2 tsp fennel seeds
1-2 whole star anise
Other ingredients:
4 ciabatta buns or your choice of bread
2 carrot, peeled into ribbons
2 avocado, sliced
Few lettuce leaves
Ingredients:
300 g pasta, cooked
300 g chicken strips
1 jumbo avocado, cubed
1 T fresh lemon juice
1 T miso
1 T soy sauce
1 T mirin
1 T honey
The chickpea omelette:
1 block (300g) silken tofu
1 cup chickpea flour
¼ cup nutritional yeast
150ml plant-based milk
1 tbsp apple cider vinegar
2 tsp cornstarch
2 tsp baking powder
2 tsp garlic powder
2 tsp ground turmeric
2 tsp smoked paprika
1 tsp ground cumin
S & P to taste
The filling & topping:
100g baby spinach
300g white button mushrooms, sliced
1 red onion, thinly sliced
2 avocado, sliced
Fresh microgreens
S & P to taste
Oil for cooking
The sweet potato:
2 medium-sized orange sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
½ tsp cayenne pepper
S & P to taste
The scrambled tofu:
450g firm tofu
1 spring onion, thinly sliced
1 tsp ground turmeric
½ tsp smoked paprika
S & P to taste
Half a lemon, juiced
Oil for cooking
The burrito:
4 flour tortillas
2 avocados, sliced
1 red onion, thinly sliced
2 tomatoes, thinly sliced
100g spinach or your choice of leafy greens
Chili sauce (optional) or your choice of sauce
The cake:
2 ½ medium sized avocados
1 tbsp lemon juice
¾ cup neutral vegetable oil
1 cup caster sugar
3 eggs
2 tsp vanilla bean paste
300g plain flour
50g ground almonds
½ tsp salt
1 tsp baking powder
1 tsp baking soda
½ cup greek yogurt
The frosting:
375ml cream
2 tsp vanilla bean paste
2 tbsp icing sugar
340g mascarpone
Extras to serve:
Passionfruit curd (see note below)
Chopped pistachios (optional)
Cake method:
Heat oven to 175c. Line two 8 inch tins with baking paper and spray lightly with oil.
Mash the avocado well till smooth, then add the lemon juice and stir through. Set aside.
In a stand mixer, beat the oil, sugar, and vanilla bean paste well until thick and creamy. Add eggs and beat again. Add the avocado and beat on low speed until incorporated.
In a separate bowl combine the flour, almond, salt, baking powder and baking soda and whisk together.
Gently fold the flour mix through the avocado mix stirring until smooth. Lastly add the yogurt and mix until just incorporated. Separate the batter evenly between the two prepared cake tins, leveling off the top with an offset spatula or back of a spoon.
Bake at 175 for 30-35 minutes, or until a cake tester comes out clean with no crumbs. Remove from the oven and leave to cool in the tins for 10 minutes before gently turning out onto a cooling rack, removing the baking paper, and allowing to cool completely before frosting.
Frosting method:
In a stand mixer, beat the cold cream and icing sugar with a whisk attachment until soft peaks form (don’t over beat, as the cream will turn grainy). In a separate bowl mix the mascarpone and vanilla, then add to cream and beat together quickly until just incorporated.
To serve:
Top one cake with half the frosting and gently spread toward the edges. Carefully position the second cake evenly over the first. Spread with the remaining frosting. Top with a few generous spoonfuls of passionfruit curd or fresh passionfruit (when in season) and a sprinkle of chopped pistachios. Best enjoyed on the day you make it. NOTE: You can buy curd at most supermarkets, but homemade curd doesn’t take long to make and is really worth the effort! If you’re keen to give it a try see the recipe below.
Small batch passionfruit curd:
100g caster sugar
1 whole egg, and 1 egg yolk
1 tbsp lemon juice
A pinch of salt
85g cold butter, cut into small cubes
1/3 cup of passionfruit pulp (frozen is fine and available from most supermarkets)
The avocado hummus:
1 can (400g) chickpeas, drained and rinsed
1 medium-sized ripe avocado
3 tbsp hulled tahini
2 tbsp olive oil
2 medium-sized lemons, juiced
2 tbsp water
1 tsp dried parsley
1 tsp dried dill tips (optional)
S & P to taste
The lemon dressing:
2 medium-sized lemons, juiced
2 tbsp olive oil
2 tbsp water
1 tsp dried dill tips
S & P to taste
Other ingredients:
1 cup Israeli couscous
2 tomatoes, diced
1 small cucumber, diced
1 small red onion, finely diced
¼ cup pitted kalamata olives, halved
1 ripe avocado, sliced or diced
A handful of fresh parsley, roughly sliced
A handful of fresh kale or your choice of greens, finely sliced
50g vegan feta cheese (you can substitute for dairy feta if you aren’t vegan or lactose intolerant)
The sesame avocado:
1 avocado, diced
2 tbsp white sesame seeds
2 tbsp black sesame seeds
Pinch salt
The teriyaki tofu:
300g firm tofu, diced
¼ cup cornstarch
2 tbsp light soy sauce
2 tbsp mirin
1 tbsp raw sugar
1 tsp dark soy sauce
½ cup water
2 tsp cornstarch, dissolved with another 2 tbsp cold water
1 spring onion, sliced
2 cloves garlic, crushed
1-2 tbsp cooking oil
Other ingredients:
1 ½ cup cooked brown rice
1 cup cooked edamame beans
1 cup finely shredded purple cabbage
1 small cucumber, diced
The quesadillas:
4-6 large wholemeal wraps/tortillas
1 red onion, finely diced
4 cloves of garlic, crushed
1 spring onion, finely sliced
2 tsp ground cumin
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp oregano
2 tomatoes, diced
1 can black beans, drained and rinsed
1 cup frozen peas, defrosted
1 cup frozen sweet corn, defrosted
1 red capsicum, diced
1 jalapeño, diced
250g vegan cheese, grated
Oil for cooking
S & P to taste
1 avocado, sliced
The Avocado crema:
1 large avocado
1/2 cup dairy-free Greek yogurt
1 lemon, juiced
A handful fresh coriander, roughly chopped
S & P to taste
The rice sandwich:
1 cup sushi rice
1 cup water
2 tbsp rice vinegar
1 tbsp sesame & seaweed rice seasoning (optional)
Pinch salt
Oil for frying
The wasabi avo mayo:
Half an avocado
2 tbsp vegan mayonnaise
½ tsp wasabi sauce
Half a lemon, juiced
S & P to taste
The Tofu Steak:
450g extra-firm tofu, sliced into 8 rectangle steaks
1 tbsp cornstarch
2 tbsp avocado oil
2 tbsp light soy sauce
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
S & P to taste
Other Ingredients:
1 medium-sized beetroot, sliced
1 avocado, sliced
Iceberg lettuce leaves
The herby tahini avocado cream:
Half an avocado
1 big handful of fresh herbs (parsley, coriander, and chives)
1 lime or lemon, juiced
2 tbsp hulled tahini
2 tbsp olive oil
⅓ cup water or more depending on your preferred texture
S & P to taste
The roasted squash & beetroot:
Half a squash, cut into wedges
1 large beetroot, cut into cubes
S & P to taste
Olive oil for roasting
The spiced baked tofu:
450g extra-firm tofu, cut into cubes
1 full tbsp cornstarch
1 tsp salt
½ tsp ground cumin
½ tsp ground smoked paprika
½ tsp ground turmeric
½ tsp ground black pepper
Splash of oil for baking
Other ingredients:
1 bunch of broccolini, lightly blanched
A few cherry tomatoes, halved
Avocado, sliced
1 carrot, grated
The Ingredients:
2 red capsicum
1 avocado, cut into half
1 red onion, finely diced
3-4 cloves of garlic
¼ cup chipotle sauce
1 tsp cayenne pepper (optional)
1 tsp smoked paprika
¼ cup soy cream
1 lime, juiced
2 cans butter beans, drained
S & P to taste
1 ½ cups bulgur wheat
1 cup cherry tomatoes, cut into half
Fresh chilli and coriander to garnish
Makes 12 mini lime & avocado raw cheesecakes
Prep time: 15 minutes
Setting time: 4 hours
Ingredients:
Base
1 cup dates
3/4 cup walnuts
1/2 cup pecans
1 tbsp coconut oil
Pinch of salt
Filling
1 1/2 cups cashews, soaked in boiling water for an hour
2/3 cup coconut cream
2 tbsp coconut oil
½ cup maple syrup
1 lime, juiced
½ avocado
1 kiwifruit, plus sliced kiwifruit to top
1/2 cup maple syrup
Ingredients:
1 large kumara, sliced lengthways in 1cm slices
1 tbsp olive oil
1 Avocado, thinly sliced
½ cup cherry tomatoes, thinly sliced
2 tbsp hazelnuts, toasted and roughly chopped
Sprinkling of paprika
Salt & pepper, to taste
Ingredients:
Salad
1 tbsp oil
½ block tofu, pressed cut into cubes
1/3 cup shredded carrot
1/3 cup shredded cabbage
1 avocado, sliced
1/4 cup edamame
Green of 1 spring onion, thinly sliced
1 tbsp sesame seeds, toasted
Honey Sesame Dressing
1 tbsp soy sauce
2 tsp toasted sesame oil
1 tbsp rice wine vinegar
1 tsp honey
Ingredients:
Coconut Oat Crumble
2 tbsp oat flour
1 tbsp desiccated coconut
1/2 tbsp coconut oil, melted
1/2 tbsp maple syrup
Pinch of salt
Smoothie
1 banana, frozen
½ ripe avocado
1 lime, juice and zest
½ cup coconut milk
Handful of ice
To Top
Coconut oat crumble
Almond butter
Coconut yogurt
This Golden Turmeric hot chocolate includes chocolate, many warming spices and some heavy hitters in the world of anti-inflammatory ingredients; namely manuka honey and turmeric.
Turmeric is a spice that’s been used for centuries by ancient cultures to promote better health due to its powerful anti-inflammatory properties and it’s the ability to support the immune system. We have added a pinch of black pepper to enhance the absorption of the turmeric – don’t worry, you are not sacrificing taste for nutritional health as the cocoa, ginger, cinnamon, cayenne and nutmeg balance out the pepper. Additionally, avocado oil is included as the active compound in turmeric is fat-soluble, meaning it needs fat to be absorbed by the body. This hot chocolate, poured into your favourite mug while you read a good book, you will feel golden from the inside out this winter.
Ingredients:
2 cups of unsweetened almond milk
1.5 Tbsp cocoa powder
3/4 tsp ground turmeric
1 pinch of cayenne pepper
pinch of ground nutmeg
1/4 tsp ground ginger
1 tsp ground cinnamon
1 pinch of black pepper (to help absorb the turmeric)
2 tsp Manuka honey (substitute maple syrup for a vegan option)
2–3 tsp Avo oil (to help absorb the turmeric)
Ingredients:
1L water
2 tsp salt
250g instant polenta
100g parmesan cheese
¼ tsp black pepper
3 tbsp olive oil
To top:
1 reed avocado, chopped into small cubes
¼ cup ricotta
¼ cup cherry tomatoes, thinly sliced
1 tsp lemon zest
Handful of basil leaves
Salt & pepper, to taste
Corn fritters:
3 corn cobs
1 small red onion, chopped
½ cup basil, roughly chopped
2 eggs, whisked
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1/2 cup rice flour
1/2 cup plain flour
1 tsp baking powder
3 tbsp olive oil, for cooking
Avocado tomato salsa:
1 ripe avocado, roughly chopped
1/2 cup cherry tomatoes, roughly chopped
¼ cup basil leaves, roughly chopped
1 lime, juiced
1/2 tbsp olive oil
Salt & pepper, to taste
Makes 6
Prep time: 5 minutes
Freezing time: 4 hours + 10 minutes
Ingredients:
2 avocados ripe, peeled and stone removed
1 1/2 cup coconut milk
1/4 cup maple syrup
1 tbsp matcha powder
1 tsp vanilla essence
1/2 cup dark chocolate, melted
¼ cup pistachios, crushed
Prep time: 10 minutes
Ingredients:
1 tomato, deseeded and diced
1 garlic clove, minced
1 tbsp balsamic vinegar
3 tbsp olive oil, divided
1 baguette, sliced into 1.5cm thick pieces
1 avocado, sliced into pieces
Handful basil leaves, roughly torn
Salt & pepper, to taste
Full of our favourite colours and bursting with flavour – this Zucchini noodle salad is the perfect way to use produce that’s in season in NZ. Wow at your Christmas lunch or summer BBQ with this nutritious and delicious fresh salad.
Serves 4
Prep time: 10 minutes
Ingredients:
Avocado Pesto Dressing
1/2 avocado
2/3 cup basil leaves
1 chilli, finely sliced, divided
2 cloves garlic, crushed
2 limes, juice and zest
1/4 cup pistachios
6 cardamom pods, removed from pods and ground (or 1/4 tsp cardamon powder)
1/3 cup water
1/3 cup olive oil
1 tsp salt
Zucchini Noodle Salad:
3 Zucchini, spiralized
½ avocado, chopped into pieces
1/2 cup edamame beans
1 spring onion stem, finely chopped
2 tbsp pistachios, roughly chopped
2 tbsp basil leaves
Method:
Place half avocado (reserving the other half sliced in pieces for later) in food processor with basil leaves, half the chilli, 2 garlic cloves, all lime juice and zest, pistachios, water and olive oil. Blend until fairly smooth.
Place spiralized zucchini in a bowl. Pour over avocado dressing and toss to coat combined. Top with avocado pieces, edamame beans, spring onion, pistachios and basil leaves.
Makes 8 slices of fudge
Ingredients:
¼ cup sliced almonds
4 oz. vegan bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
Nonstick vegetable oil spray
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt
Time: 30mins
Serves: 4-6
Ingredients:
Herb-pepita mix
½ cup raw pepitas (green pumpkin seeds)
¼ teaspoon chili powder
¼ teaspoon extra-virgin olive oil
Pinch of salt
½ cup chopped radish (about 3 medium)
½ cup chopped green onion
½ cup chopped fresh cilantro, parsley, basil, dill or any combination thereof
1 medium jalapeño, seeds and membranes removed, chopped (omit if sensitive to spice)
Everything else
2 jumbo Reed avocados
¼ cup lime juice (about 1 to 2 limes)
2 tablespoons extra-virgin olive oil
2 teaspoons honey or maple syrup
½ teaspoon fine sea salt, plus flaky sea salt for finishing (optional)
Lime zest for garnish, optional
Makes about 3 cups
Ingredients:
3 large ripe Hass avocados
¼ white onion, finely chopped
1 serrano chile, seeds removed if desired, finely chopped
1 garlic clove, finely grated
2 tablespoons (or more) fresh lime juice
1 teaspoon kosher salt
¼ cup chopped coriander, plus more for serving
Toasted pepitas (pumpkin seeds) and chips (for serving)
Time: 25mins
Serves: 4
Ingredients:
Fusilli 350g
Garlic 2 cloves, peeled
Baby spinach 200g
Avocados 2 small ripe, halved and stoned
Extra-virgin olive oil for drizzling
Roasted cashews 30g, chopped
Roasted almonds 30g, chopped
Coriander a small bunch, chopped
Limes 2
Feta 50g, (optional)
Makes about 2.5 cups
Ingredients:
½ large ripe avocado
1 15½-ounce can chickpeas, rinsed, drained
⅓cup tahini, well mixed
¼ cup plus 1 tablespoon fresh lime juice
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
¾ teaspoon (or more) kosher salt
10 cranks freshly ground black pepper
¼ teaspoon ground cumin
1 cup cilantro leaves with tender stems
2 tablespoons olive oil, plus more for drizzling
Toasted pumpkin seeds (pepitas; for serving)
Prep time: 50mins
Cook time: 25mins
Serves: 4
Ingredients
2 large, very ripe avocados
Juice 1 lemon
8 seeded soft tortillas, or your favourite flatbreads, warmed
Small bunch coriander, to serve
For the onions
1 large red onion, very thinly sliced
100ml red wine vinegar
4 tbsp caster sugar
For the chicken
4 skinless chicken breasts, each cut into 3-4 chunky strips
284ml pot buttermilk
85g polenta or cornmeal
85g plain flour
1 tbsp sesame seed
1 tbsp sweet paprika
½ tsp cayenne pepper
2 pinches ground cinnamon
1 tsp garlic salt (or normal salt)
Sunflower oil, for shallow-frying
Prep time: 10 minutes
Total time: 10 minutes
Yield: 6 – 8 servings
3 ripe avocados, peeled and pitted
1 jalapeno, stem and seeds removed, minced (add more or less to taste)
1 1/2 cups dice fresh pineapple
1/2 cup finely chopped red onion
1 Tbsp. fresh lime juice
1/4 cup fresh coriander leaves, finely chopped
1/2 tsp. coarse sea salt
dash of cumin
For serving we suggest using blue corn chips for a pop of colour!
2 large ripe Hass avocados, peeled and pitted
2 Tablespoons minced cilantro
1 small clove garlic, minced
1 Tablespoon minced onion, red or yellow onion
1 Tablespoon minced jalapeno
1–2 Teaspoons freshly squeezed lime juice
1 Teaspoon Celtic grey sea salt, or to taste
1 cup diced mango chunks, 6 ounces, I used 1 Champagne mango
4 ripe avocados mashed
4 pieces of crunchy bacon chopped
1/2-1 lime juiced to taste
1 clove garlic minced finely
1/2 onion finely chopped
1/4 cup minced sun dried tomatoes
1/2-1/14 cup minced jalapeño
1/4 cup coriander chopped
salt and pepper to taste
3 large avocados
3–4 Tbsp. fresh lime juice, about 2 limes
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1 cup fresh coarsely grated sharp tasty cheese
3/4 cup finely chopped sweet onion, about 1/2 medium onion
2 small tomatoes, seeds/pulp removed + finely chopped
1/2 jalapeno pepper, seeded + minced
2 cloves garlic, minced
1/4 cup chopped fresh coriander leaves
sea salt, to taste
2 ripe avocados
1/4 onion finely chopped
1 jalapeno finely chopped (optional)
1/4 cup coriander finely chopped
1-2 teaspoons of lime juice
Salt to taste
1-2 tomato finely chopped
½ a small red onion
1-2 fresh red chillies
3 ripe avocados
1 bunch of fresh coriander
6 ripe cherry tomatoes
2 limes
Extra virgin olive oil
If you would like a darker hue, add some spirulina to the mix to elevate the antioxidant and anti-inflammatory properties. This smoothie is a great snack option and a really easy way to get a serve of greens in!
5 mins
8 ingredients
1 serving
Ingredients:
1 banana, frozen
1 c. spinach
½ medium avocado
1 c. unsweetened coconut milk
1 tsp hemp seeds
1 tsp chia seeds
1 tsp serve of flaxseeds
2-3 ice cubes
