Tag: avocado

Raw Key Lime Pie

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keylime

Crust:
1 cup dates
1 cup almonds
1 Tbs ground flaxseed
1 Tbs agave
1 Tbs almond milk
dash of salt

Filling:
4 limes, juice and about 1 Tbs zest, divided
1 avocados
1 coconut cream, freeze

-Spray pie pan with coconut oil
-Blend dates, almond, flaxseed in blender. Add agave, salt, and milk.
-Press crust “dough” into pie pan evenly.
-Whip the avocado for a few seconds.
-Add in coconut cream, and pour in lime juice. Whip until well combine. Sprinkle in the zest.
-Pour filling on top of crust and freeze for two hours.
-Garnish with a sprinkle of zest on top
-Remove from freezer about 10 minutes before you want to enjoy

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Lime Mousse Pie

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green pie
Crust:
2 cup raw cashews
1 cup unsweetened shredded coconut
2 Tbs Vanilla
1 Tbs Lime Zest
2 Tbs Lime juice
Dash of salt
41 Tbs stevia
2 Tbs agave

mousse:
4 Large avocados
½ cup freshly squeezed lime juice
¼ cup lime zest
¼ cup agave
2 Tbs Vanilla

Dash of salt
1 Tbs Stevia

-Place crust ingredients in blender until dough like texture
-Spray 8 inch pie pan with coconut oil spray
-Press dough into pan
-Place all mousse ingredients in blender until smooth
-Pour mousse over crust
-Chill in freezer: 3 hours
-Cut and serve frozen

Chocolate Coconut Cream Pie

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ChocolateCoconutCreampie

1 pie crust, or 6 mini crust (homemade or store bought)
1 can coconut cream
1 avocado, mashed
½ cup non-dairy chocolate chips
2 Tbs coconut oil
peanut butter to taste
-Melt ¼ cup of the chocolate chips with 1 Tbs. coconut oil. Repeat using remaining chocolate chips and coconut oil. Stir to create a smooth texture.

-Pour into crust and spread to create a thin layer
-Let cool, to harden
-In small bowl whip coconut cream with mashed avocado until well mixed
-Add in your desired amount of peanut butter
-Pour mouse into crust, refrigerate or freeze for a couple hours to set up.

 And sometimes, if it’s a special someone’s birthday, you can smoother it in sprinkles! 

(if you freeze, take out of freezer 5-10 minutes before you plan on serving)

Zucchini Pasta with Avocado Lemon Basil Pesto

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Zucchini Pasta with Avocado Lemon Basil Pesto

zucchiniPESTO2

Sauce:

1 ripe avocado
½ cup basil
1 Lemon, for juice
1 Tbs Oregano
Thyme
¼ cup Water (or more if needed)

Pasta:
3-4 Zucchini

Using Blender (Vitamix) blend together all ingredients.  Add more water if needed, until you get the consistency you desire.
For pasta you will need a Veggetti (this can be purchased at Bed, Bath and Beyond).
Simply stick one end of zucchini through the Veggetti and rotate creating long “noodles”. Boil water, throw in your noodles, and boil for 1 minute.  Remove from heat and rinse.  Drizzle sauce over your cooked zucchini pasta and enjoy!

If you’d like, you can add more veggies to the mix, such as sliced grape tomatoes.

zucchiniPESTO1

 

 

[Leftovers can store in fridge for a day or so]

Ali’s Guacamole

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In between Maggie’s run and soccer games, I was able to come home for a little break and grab a quick bite to eat.  Luckily because of the anticipation of Cinco de Mayo, I had already gone grocery shopping to purchase all the produce I needed for my Guac recipe!

In case you want to try it out, here’s the recipe I use, it’s quick and delicious:

3 avocados
1 tomato
½ onion
1 lime (for juice)
All-season (I use Publix brand)
salt (to your taste)

Mash the avocado’s in a bowl until little to no lumps (I use a mashed potato masher to speed of the process).  Dice a tomato and ½ onion and throw into the mix.  Squeeze in lime juice and add a sprinkle of All-seasoning.  Stir together and your dip is ready!