Compiled Recipe – Avocado Spinach Spaghetti

Avocado Spinach Spaghetti

* 250 grams spaghetti
* 2 garlic cloves (finely chopped)
* 1 cup spinach
* 1 avocado
* ¼ cup olive oil
* ¼ cup pasta water
* ½ lemon

1) Cook the spaghetti according to pack instructions.

2) As spaghetti is cooking, put all remaining ingredients into a blender and blitz until smooth.

3) Drain spaghetti and mix with sauce.

4) Serve immediately.

* Delicious served with grated parmesan cheese and chopped parsley.



Compiled Recipe – Dark Chocolate Avocado Pudding

Dark Chocolate Avocado Pudding

* 2 ripe avocados
* 1 ½ cup heavy cream
* ½ cup unsweetened coconut milk (the drinking kind, not from a can)
* ¼ cup plus 2 tbsp. monk fruit sweetener
* ½ cup unsweetened cocoa powder
* 2 ounces 100% cocoa baking chocolate bar, chopped

1) Place avocados, heavy cream, coconut milk, sweetener, and cocoa powder in a high speed blender or food processor. Process or blend until smooth. Stir in chopped chocolate. Transfer to a bowl and cover with plastic wrap. Refrigerate overnight.

2) Serve cold and enjoy!



Compiled Recipe – Avocado Popsicles

Avocado Popsicles

* 1 cup water
* ½ cup sugar
* 1 medium avocado
* ¼ cup lime juice
* 1 tsp. vanilla

1) Heat sugar and water in a medium saucepan over low heat until sugar is completely melted. Cool completely.

2) Mash avocado with an avocado masher, mashing out as many lumps as possible. Add lime juice and mash some more. Whisk in vanilla and sugar water. Pour into popsicle molds and freeze until hardened. (Makes about 5 regular sized popsicles.)



Compiled Recipe – Avocado and Mango Split

Avocado and Mango Split

* 1 flesh of mango, sliced
* 2 tbsp honey
* 1 piece avocado, use ripe avocado
* 8 scoops vanilla ice cream
* 1 cup mango, diced
* 1 pack caramel pops or 4 tablespoons crushed peanut brittle

1) Place mango flesh in a blender. Add honey and blend to make a sauce. Add a few tablespoons of water, if necessary. Set aside. This can be prepared ahead and stored in the refrigerator.

2) Remove the seed from the avocado. Scoop out flesh and slice into thick strips.

3) Divide avocado slices among four bowls. Top each bowl with 2 scoops of ice cream. Add diced mangoes. Drizzle mango sauce and top with caramel pops or peanut brittle. Serve immediately.



Compiled Recipe – Breakfast Avocado Toast

Breakfast Avocado Toast

* 1 avocado, use the flesh, mashed
* 1 tbsp olive oil
* 1 tsp lemon juice
* salt
* chili flakes
* 2 slices whole grain bread
* parsley leaves, chopped
* freshly ground black pepper
* 1 medium egg, cooked sunny side up

1) Mash avocado with olive oil, lemon juice, salt and chili flakes.

2) Spread avocado mixture on toast and top with egg.

3) Garnish with parsley and black pepper.



Compiled Recipe – Homemade Avocado Ice Cream

Homemade Avocado Ice Cream

* 4 pieces avocado
* 1 can condensed milk, 300 mL can
* 1 cup heavy cream
* ¾ cup milk
* ¼ cup almonds, chopped

1) Slice avocadoes in half and remove pits. Scoop out flesh and place in a bowl; mash using a fork.

2) Add condensed milk, heavy cream and milk. Stir in almonds.

3) Cover bowl with plastic wrap and place in the refrigerator for a few hours or until thoroughly chilled.

4) Pour the mixture into an ice cream maker and process according to manufacturer’s directions.

5) Transfer to a container and place plastic wrap on the surface of the ice cream. Cover with a lid and freeze for 5 hours or longer before enjoying.



Compiled Recipe – Low Calorie Peanut Butter Cookies

Low Calorie Peanut Butter Cookies

* 1/3 cup avocado, ripe, mashed
* 2/3 cup peanut butter, all natural
* 1 large egg
* 3 tbsp honey
* ¾ cup rolled oats
* ½ tsp baking powder

1) Combine avocado, peanut butter, egg and honey in a large bowl.

2) Add oats and baking powder; mix well. Refrigerate for 2 hours to make the mixture easier to handle.

3) Pre-heat oven to 350◦F. Line 2 baking sheets with parchment paper.

4) Take heaping tablespoons of dough and roll into balls, about 1 inch in diameter. Place on prepared baking sheet and flatted until ½ inch thick.

5) Bake in a pre-heated oven until firm, about 15 minutes. Let cool on baking sheets.

6) Place in an air-tight container and keep refrigerated for up to 1 week.



Compiled Recipe – Avocado and Balsamic Vinegar

Avocado and Balsamic Salsa

* ½ tbsp balsamic vinegar
* 1 ½ tbsp olive oil
* salt
* pepper
* 1 small avocado, diced
* diced tomatoes (optional)

1) Whisk balsamic vinegar and olive oil in a small bowl to combine. Season with salt and pepper; set aside.

2) Place diced avocado in a bowl ; add balsamic vinaigrette. For more color, add diced tomatoes and mix gently.



Compiled Recipe – Avocado Panna Cotta

Avocado Panna Cotta

* 2 tsp unflavored gelatin powder
* 2 cups milk or coconut milk, divided
* 1 cup heavy cream or coconut cream
* 3 tbsp honey, plus more to drizzle
* ¼ tsp fine salt
* flesh from 1 medium ripe avocado, plus extra to serve
* 1 to 2 pinches ground green cardamom or cinnamon
*toasted coconut (to serve)

1) Sprinkle gelatin over ½ cup milk; whisk. Let mixture stand for about 5 minutes.

2) Heat cream, honey, salt and 1 cup milk in a small pot over low heat. Add gelatin-milk mixture ; whisk constantly. Remove from heat before it comes to a simmer. Allow to cool.

3) Combine remaining milk, avocado and cardamom or cinnamon in a blender. Blend until smooth. Whisk avocado mixture into gelatin mixture. Allow to come to room temperature.

4) Pour mixture into cups or ramekins. Cover tightly with plastic wrap. Chill for at least 4 hours or overnight until set.

5) Serve in cups or transfer to dessert plates. Top with toasted coconut. Serve avocado slices on the side. Drizzle with honey before serving.