If there’s one fruit/veggie that Teresa The Healthy Chef ate EVERY single day that’s the lovely and smooth avocado. Why I would certainly say why not? They are great to keep to satiate for longer, contain a great number of fats goods for your overall health, and are as versatile and handy as anything. Take them as part of your brekkie smoothie, snack, or an as a side on your main meals. Need some inspo? Check The Healthy Chef recipes below and get into the kitchen!
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1. LUSH AVOCADO MAYONNAISE
By Teresa Cutter, The Healthy Chef
The Lush Avocado Mayonnaise is perfect for dunking oven-roasted sweet potato chips into or serving alongside smoked salmon and leafy greens. For a creamy, healthy salad dressing simply add a little more water when blending!
INGREDIENTS
2 avocados
60 ml (cup/2 fl oz) extra virgin avocado oil
1 clove fresh garlic
1 tablespoon lemon juice
125 ml (cup/4 fl oz) water
A pinch of sea salt
A splash of green tabasco
METHOD
COMBINE avocado flesh with avocado oil, garlic, lemon juice, water, salt, and tabasco into a blender.
BLEND until smooth and creamy. Add a touch more avocado oil if required for consistency and flavour, then spoon into a glass jar.
SERVE over salads and vegetables or enjoy straight from the jar.
2. SUMMER CAPRESE SALAD
By Teresa Cutter, The Healthy Chef
When a dish is as simple as this one, t’s extremely important to use the absolute best of ingredients possible. Perfectly ripe tomatoes, Buffalo mozzarella, fragrant fresh basil leaves, and a generous drizzle of the finest extra-virgin Grove Avocado Oil completes the dish. Add a scattering of flaked sea salt and you have the perfect summer dish.
INGREDIENTS
1 kg ripe heirloom tomatoes, sliced
2 – 3 balls Buffalo Mozzarella, loosely broken handful fresh basil leaves
3 tablespoons Grove extra virgin Avocado Oil for drizzling
Flaked sea salt, just a scattering
Fresh crusty sourdough to serve (optional)
METHOD
ARRANGE tomato and mozzarella onto a serving platter
SCATTER with basil leaves and drizzle with avocado oil
SEASON with flaked sea salt and enjoy
3. SPINACH FLAT BREADS
By Teresa Cutter, The Healthy Chef
Simple, healthy and rich in restorative antioxidants to support wellbeing. Top with smashed avocado and a drizzle of pesto. Spread with labneh or strained Greek yoghurt and a drizzle of avocado oil and micro herbs or watercress. Roll into delicious gluten-free wraps filled with leafy greens, roasted sweet potato and hummus.
Makes 8 wraps.
INGREDIENTS
3 organic eggs
250 ml (1 cup/8 fl oz) almond milk
3 tablespoons extra virgin olive or avocado oil
125 g (4 oz) baby spinach leaves
1 bunch chives, chopped
1 teaspoon sea salt
125 g (4 oz) rice flour
1 tablespoon gluten-free cornflour or tapioca flour
1 teaspoon gluten-free baking powder
METHOD
COMBINE eggs, milk and olive oil into a blender
ADD spinach and pulse for a few seconds until roughly chopped
POUR spinach bread mixture into a bowl then add chives, salt, rice flour, cornflour, and baking powder
COOK flatbreads in a non-stick pan with a little olive or avocado oil on both sides until cooked through. Similar to pancakes or crepes
SERVE topped or wrapped with your choice of toppings
STORE in the fridge for up to 1 week
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