Inventive, Healthy Avocado Recipes

Do you love avocados like I do? They’re so creamy and decadent-tasting. Avocado is one of the best sources of healthy fats and it's nutrient-dense, containing vitamins A, C, E, and K. Full of antioxidants that protect your skin from environmental damage, avocado's raw monounsaturated fats give your skin a youthful, beautiful appearance because they help moisturize from the inside out - and the healthy fat improves blood cholesterol levels (protects against heart disease), benefits insulin levels (steadies blood sugar, especially good for diabetics). 

Avocados are a healthy raw plant fat, and half of an avocado (or one small one) a day will provide what your body needs. There are so many different ways you can use avocados, from foods to drinks, snacks to full meals, as the highlight of a dish or a component that makes the recipe creamier and tastier. Here are a few delicious avocado recipes to check out:

Avocado Spirulina Spinach Smoothie

This is a great and filling when you are on the go, and can serve as a meal replacement as it is so nutritionally dense.

Ingredients:

• Flesh of 1 small avocado or half of a medium one
• 1 big handful spinach
• 1 scoop spirulina powder (about a teaspoon)
• ½ banana (frozen, or add ½ cup ice)
• 1.5 cups coconut water

Directions:

Toss everything into a high-powered blender and gradually increase the speed to high. Blend there until it’s smooth and creamy. Top with a sprinkling of bee pollen or raw honey for an extra energy boost.

Creamy Parsnip Cauliflower Mashed “Potatoes” with Avocado

Serves: ~6

• 1 head cauliflower, steamed
• 4 parsnips, steamed until soft
• 3 small avocados
• Pepper to taste
• High-quality sea salt (optional)

Place all the ingredients into a high-powered blender or food processor. Blend until smooth. Enjoy warm or at room temperature.

Instant Guacamole in the Shell with Zucchini Chips

This one is perfect for when you walk in the door and you’re so hungry, you’re willing to grab just about anything. You need something with almost zero prep time, so here you go:

• 1 small avocado, halved
• Sliced zucchini or other sturdy sliced vegetable (even gluten-free, low-oil crackers will do in a pinch if you have them in your house)
• Seasoning of your choice (chili powder, paprika, lemon pepper, lime juice, etc)

Once the avocado has been halved and the pit thrown away, sprinkle your seasoning of choice onto the surface of each half. Dig straight in (yep, while skin’s still on—it’s like a mini little bowl!) with your veggies or chips and enjoy your “instant guacamole.” If you don’t have anything on hand for dipping, use a spoon. This is my favorite "fast food"!

California Quinoa Rolls

• 1 cup quinoa
• 1 Tbsp low sodium tamari (gluten free/GMO-free soy sauce)
• 1 tsp. fresh lemon juice
• 3-4 sheets nori
• 1 carrot, sliced long and thin, not peeled
• 1 avocado, sliced
• 1 cucumber, peeled, seeded, sliced long and thin

Rinse and cook quinoa, then set aside to cool for about 30 minutes with the lid on (you don’t want to let it get completely cool!). Add tamari and lemon juice, stir.

Position a sheet of nori close to the edge of a counter. Spread the quinoa across the nori strip, about a quarter inch from the edge of the nori closest to you. Place your vegetables and avocado along the middle of the nori (horizontally, from your perspective).

Grab the edge of the nori sheet closest to you and begin rolling toward the center. Make sure all the vegetables and avocado are safely tucked in and continue to roll until the end. The steam from the quinoa should seal the roll shut, but if not, wet your finger and run it along the open edge of the sheet of nori, then press it down to seal it.

Use a sharp knife to cut the roll into slices. Repeat for all the nori sheets.

~Thanks to Kimberly Snyder