recipes for healthy living

Tag: avocado

Salad with Avocado Green Goddess Dressing



Green Goddess dressing – delicious zingy punchy flavours taken up a notch with the addition of an Avocado for good fats and a lovely creamy flavour. Perfect with any crudites or like I used here to bump up nutritional content of a salad and help my hungry other half feel full.

Avocado Green Goddess Dressing

3 Handfuls each of basil mint and flat leaf parsley roughly chopped
3 spring onions peeled and roughly chopped
1 avocado peeled and stoned
2 cloves garlic finely mashed
2 tsp anchovy paste
Juice of one lemon
2 tsp salt
1 tsp pepper

Blend everything in a processor.
This will keep for about 4 days in the fridge.

Raw Chocolate Tart

Raw Chocolate Tart

This is an adaption from Channel 4’s River Cottage episode in which Raw food expert Laura Coxeter showed Hugh how to make a chocolate tart with raw ingredients. I reduced the amount of cocoa powder and added 100gr of good quality dark chocolate. Similarly the agave nectar is for sweetness but I have problems with the Fructose so I decided I would use Coconut palm sugar and experiment with the amount in order to use the minimum. I was really very happy with this cake. The vote all round on this one is really positive and my husband who works out a huge amount (big understatement!) said his body felt really good after having it. Frankly, sometimes I look at ‘vegan’ ‘healthy’ recipes and I just think, that looks awful but this one looks good and delivers great taste and BONUS, it packs a nutritional punch thanks to the avocado, nuts, coconut oil, the dates..try it and let me know what you think.

Serves 8
For the base
300g pecans or almonds
1 tsp pink Himalayan salt, or any other good-quality salt
200g medjool dates, stoned and chopped

For the filling
4 medium sized ripe avocados
150g virgin coconut oil
2 vanilla pods, seeds only
100gr Cocoa
100 gr of between 60 and 70% chocolate

Pinch of salt
120gr of coconut palm sugar, if you don’t have this use unrefined dark brown sugar as a better sub than white sugar

In a food processor, blend the pecans or almonds (if possible, soak them for around 6 hours and then dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)
Add the salt and medjool dates and blend until you have a crumby mixture which is a bit sticky.

Press this mixture into the bottom of a 10″ spring form tin.
Cover in cling film and leave to harden in the freezer until you are ready to pour on the filling.

For the filling, blend everything together until really smooth, then pour onto the base.

Set in the freezer for 1 hour, then it should be firm enough to slice up. Top with berries, edible flowers, a dusting of cacao powder- whatever you like. I used a raspberry puree and some almond crackle I had made earlier.

Eat and enjoy in disbelief that it is the goodness of avocado and coconut oil you are taking into your body and not a really unhealthy chocolate dessert!.

Guasaca…guacamole with a difference!

This is a dip from Venezuela and the first time I made it, it was great. The second time I put too much red onion in it so go easy. This delicious dip is full of good fats,Beta-Carotene, folic acid, potassium, vitamin C so as well as tasting delicious is really good for you.Enjoy with your favourite veggies or as a side with grilled chicken or other meat.It is great for satisfying hunger cravings after a good work out!..

Serves 8 with crudités
225g chopped red onions
120g chopped red and green peppers
2tbsp chopped mint
4 garlic cloves peeled, chopped and mashed
110 ml good olive oil
2 tbsp red wine vinegar
Fresh milled black pepper
340g mashed ripe avocado and
340g chopped avocado … This is about 3 for each.
salt to season.

Combine everything except the avocados
Stir in the mashed followed by the chopped and season with salt.
Hope you like this as much as we do!…

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