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Posts Tagged ‘Avocado’

Avocados star in this creamy, vegan milkshake, along with pistachios and coconut milk.

You won’t believe for one second that my Creamy Pistachio Almond Milkshake is healthy. No way. In fact, anyone who drinks it will swear it’s decadence in a glass. It’s a great way to get the good fats and other awesome nutrients from avocados, coconut milk, and pistachios into your body. Remember, don’t fear the good fats!

This is one of those recipes that came together in no time, with ingredients I had on hand, including an avocado that needed to be used up pronto. The avo gave it a beautiful pale green color, almost minty.

Creamy Pistachio Avocado Milkshake (Vegan)

For one milkshake, 16-20 ounces, or two smaller shakes, combine the following in a blender:

  • 1/2 avocado, ripe, flesh removed and seed discarded
  • 1 banana (can use 1 frozen banana)
  • 1/4 cup pistachios, shelled (unsalted is best, but salted is fine)
  • 1 cup coconut milk (I used So Delicious Plain. Canned works, too.)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom or rose water (optional)
  • 1 Tablespoon French Vanilla So Delicious Coconut Creamer (optional)

1. Place all ingredients in a blender.  Blend all ingredients together until well incorporated, smooth, creamy, and thick. Use additional milk if you desire to thin the milkshake. Pour, serve, and enjoy.

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Chocolate and banana is a winning combo any day.

Dunno about you, but the recent events in the Middle East, combined with the relentless weather we’re having here in New York City, make me want to crawl under the covers and hide, preferably with a delicious, comforting dessert in hand.  Alas, hibernating isn’t really an option for me, or for most of us, I imagine.

But we CAN have a luscious dessert every now and then when we desire escapism. As my English Lit prof used to say, “Why the hell NOT?”

Maybe a chocolate cherry trifle made with leftover chocolate cake?

Or how about a creamy, dreamy pudding parfait? Yeah, sounds good to me right about now. Plus, it’s the perfect excuse to bust out my parfait glasses. But. . .

Making pudding from scratch certainly not my thing. In the immortal, hyperbolic words of my friend Denise, it “ruins my life.” Yeah, safe to say that custard making and I don’t get along. Ugh, I simply hate making custard. It always breaks or curdles on me, and frankly, I have limited patience for endless whisking, or for recipes that take too much time.

Avocados are the surprise ingredient in the easy, fast, chocolate pudding element of today's recipe. Vegan chocolate pudding? Yes, it does exist, and it's easy to make.

Luckily, when in the mood for something custard-y, I’m not above using instant pudding and have figured out, via my blogging friends, a fast, healthy way to make a chocolate pudding that involves nothing but the blender and a few ingredients you likely have on hand already: avocados, cocoa powder, bananas, a bit of liquid, and sweetener. It’s a pudding that’s actually quite healthy. It’s full of good fats from the avos and chocolate is healthy in moderation. (Yes, you read right: avocados and chocolate, so read on!)

The bananas in the chocolate pudding give it sweetness, so go easy on the added sweetener (taste as you go).

Milk Free Banana Chocolate Pudding Parfaits with Cardamom

Ingredients

  • Banana pudding mix (3.5 ounce box; check ingredients for milk if this is a concern)
  • Coconut milk in the amount prescribed by the pudding box directions (usually 2 cups)
  • 2 teaspoons cardamom powder (optional)
  • 2 small, ripe avocados or 1 large avo
  • 1 medium banana
  • 4 Tablespoons unsweetened cocoa powder
  • Sweetener, options include: agave, maple syrup, date syrup, simple syrup. (Start with a Tablespoon and add more to your taste as needed. If using liquid stevia, start with a drop or two, then work your way up as needed.)
  • Chocolate chips or shavings for garnish (optional)
  • Fresh banana slices for garnish (optional)
  • Whipped topping for garnish (optional; use non-dairy if you’re staying milk-free)

Directions

1. Make banana pudding according to package directions, adding 1/2 of the cardamom powder to the mixture as you blend. Place in the fridge to chill for at least 5 minutes while  you make the chocolate pudding.

2. In a blender, place flesh of avocados, chunks of banana, cocoa powder, remaining cardamom powder, sweetener (if using), and a splash of coconut milk or water to help things blend. Now blend until smooth. Add more cocoa powder if you need to thicken. Thin it out with liquid if needed. Test for sweetness, and add more sweetener if needed.

3. Make sure banana pudding is set and “scoopable” with a spoon. Once it’s set, in a decorative parfait glass, layer puddings in alternating layers, starting with chocolate pudding first (it is denser than the banana pudding). End with a layer of banana pudding, then top with garnishes of choice, if using. Settle in under the covers or on the nearest couch, and enjoy.

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Avocados are the foundation for today's recipe, a smooth, cooling, and creamy no-cook chilled soup.

Ahhhh summer. The ice in your tea glass melts instantly.  When your inner warmth might just start to feel more like a raging fire inside. And yes, when tempers (and sometimes complexions) flare.

Can you tell summer isn’t my favorite season? 😉

I suppose I’d like summer much more if I had a cool mountain cabin, or a beach house, or a luscious, breezy  island to escape to. But, alas, I don’t. At least not yet! What do I have instead of a quiet, soothing getaway? Two busy jobs in a sometimes hot, sometimes fetid, and always crowded city.

Enjoying a cooling and refreshing green smoothie, something I do a lot these hot days.

Don’t get me wrong–I’m grateful for my work, enjoy New York City much of the time, and am not immune to summer’s charms. Free concerts in the park, the occasional beach day, the ice cream truck’s passing jingle.  It’s just that for me, making it through the season is a bit of a project. I thrive more in fall, spring, and to a lesser degree, winter. I find winter’s chill refreshing and invigorating, but I don’t necessarily long to spend days on ski slopes or anything like that, if that makes any sense.

For all of the above, I blame/credit my dosha. I’m a Pitta, with a bit of Vata and an even tinier dash of Kapha thrown in. Dosha, you say? Is that some sort of wrap sandwich? Nope, it’s actually our individual constitutions, according to Ayurveda, the sister science of Yoga. Constitution meaning things like energy levels, temperament, skin tone, and body type. Curious to know more? Click here for a quick, easy, free dosha test.

So, with my dosha in mind, one of my strategies in the summer consists of  enjoying yet more smoothies, minty teas, cold, crisp salads, and cold soups. Today’s cooling avocado soup is the perfect antidote for those occasions when you’d like a velvety, cool soup, but prefer not to cook. I served it recently at my Bollywood themed dinner party. It’s rich and creamy without being heavy.  The version I’m sharing today has a bit of a Persian flare, because I added in fenugreek.

And, full disclosure, this is an adaptation of a recipe I got from my new favorite spa/holistic clinic, Pratima, right here in New York City. I just started going there this past week, and already am seeing improvement from my seasonal eczema and breakout flareups. Pratima herself literally wrote the book on Ayurvedic beauty, and uses a holistic, natural approach to healing the skin and entire body. Go see her if you’re in New York. Her presence is powerfully calming and reassuring. If you’re not in NY, never fear; she does phone consults. And no, they did not pay me or compensate me in any way for the enthusiastic shout-out. It comes from my heart 🙂 They have no idea I even have this here blog.

Ok, so now for the recipe, with my slight tweaks:

Chilled Avocado Soup

Recipe adapted from a recipe by Erica Corte, Ayurvedic therapist and jewelry designer.

Ingredients:

  • 1 tbsp coconut oil
  • 2 ripe avocados, halved, pitted, peeled, and sliced
  • 2 cups fresh carrot juice
  • 1 kirby cucumber, skin on, halved
  • Juice of one lime
  • 1 tsp ground cumin
  • 1 tsp ground fenugreek (optional)
  • 1 tbsp Braggs’s amino acids
  • 2 tbsp chopped fresh mint leaves
  • 2 cups filtered water
  • 1 tsp maple syrup
  • Celtic or sea salt to taste

Directions:

Put all the ingredients,  in a blender or a food processor fitted with the stainless steel blade. Blend or process until contents are smooth. Season to taste with salt and cover. Chill in a refrigerator for 20 minutes before enjoying. I served mine straight from the blender (classy, I know 😉 ), but feel free to transfer your soup to a serving bowl.

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The Coco-Acai Smoothie--packed with coconut milk, avocado, and acai--gives me a perfect excuse to use cute little decorative umbrellas. Photo: Stock.XCHNG.com

Hey guys. Another work week winds down. Where did the time go? Well, I say the weekend is a perfect time for a tropically inspired treat. Especially for my peeps who are in the dead of winter right now, sometimes it’s fun to take our tastebuds and our minds on  a mental vacation from the cold outside.

We’ve talked on here about how, even in the dead of winter, I sometimes enjoy cold treats. Yes, I know some people find that weird. Oh well, too bad. 😉 I’m just glad this quirk allows me to enjoy smoothies 12 months out of the year.

Just looking at coconuts makes me feel tropical! Photo: Stock.XCHNG.com

Recently, I had an amazing smoothie from a place in Manhattan, Juice Generation. I often hit this spot after Yoga class. It was a coconut-acai based smoothie. Problem was, they used a soy-coconut milk blend. I didn’t realize this until it was too late. I still chugged it, and it was delicious. I resolved right then and there to reverse-engineer their recipe at home, and to make it without soy milk. Not only would this keep me from drinking soy milk, making the smoothie at home would be easier on my wallet as well.

(I avoid soy whenever possible, for many reasons. For one, it’s generally bloating. Yes, bloating. NO THANKS! Other reasons–Watch Food Inc., and you’ll get what I’m saying.)

As fortune would have it, my local health food store had frozen packets of Sambazon Acai on sale that week. So I bought some, along with some coconut milk that was on sale as well. Love it when the stuff I covet is on sale. It’s like the universe conspiring to help.

Sipping my Skin Smoothing Coconut Acai Smoothie. Pardon the almost no-makeup look. It was post-Yoga.

My very first attempt at reverse-engineering the recipe was, miraculously,  on point. I enjoyed the smoothie and mentally filed the recipe to drink and post another day. Then a few weeks later, my friend Kim Snyder featured a Skin Plumping Smoothie on her blog. It had very similar ingredients AND used avocado. (Funny story–Kim was filming a TV appearance and was asked to come up with a smoothie at the last minute. The Skin Plumping Smoothie is what she came up with. Brilliant!)

Do you guys ever find that you’re often on the same wavelength with family and friends, even if you haven’t spoken or communicated about specific things? For example, Kim and I were both thinking of combining similar ingredients in our respective smoothies. And with my Yoga crew, I often notice that we’re teaching or working on the same asana combinations and transitions, even without having consulted one another or even taken one another’s classes.

Wishing I were here. Oh well, a good smoothie is like a mini-vacay in and of itself! Photo: Stock.XCHNG.com

This sort of cosmic connection shows how together we can be stronger and even more creative. So I took inspiration from Kim, and added avocado to my Coco Acai smoothie the next time I made it. It was even better. By the way, I love how avocado is so versatile–the way it has its own distinct flavor but can also meld seamlessly into other dishes.

Ok, so real quick, why is this skin so nourishing, smoothing, and yes, plumping to the skin? The info that follows is quoted from Kim:

  1. Frozen Acai: (Found the in frozen section of health food stores big and small). This stuff is loaded with antioxidants and Omega fatty acids that plump and nourish the skin, as well as fiber.
  2. Coconut Water: Coconut water is one of the best hydrators because it has the same electrolyte balance as human blood. Some countries even use it for plasma transfusions. It is also full of potassium, which facilitates cellular cleansing.
  3. Fresh Avocado: Raw beauty fat that digests easily, and is full of beauty minerals and fiber.

So let’s put these nutritional powerhouses, plus a few more ingredients, together for a tropical treat that’s healthy, nourishing, and beautifying. Not bad for something you can garnish with a cocktail umbrella!

Smooth Your Skin Coconut Acai Smoothie

Ingredients:

1 Cup coconut water

1 Cup coconut milk (I used unsweetened So Delicious brand; find in the milk section of your health food store or perhaps the regular grocery store)

1 banana

1/2  avocado

1 100 gram packet frozen acai (I used Sambazon brand)

1 teaspoon vanilla extract

Optional: powdered stevia (to taste)

4-8 Ice cubes

Directions:

1. Combine ice cubes, frozen acai, and half of the liquids and blend. Add in the rest of the (non liquid) ingredients and blend again. Slowly add in the rest of the liquid to achieve the desired thickness of your smoothie and blend again. Taste for sweetness. Add in vanilla extract, more liquid if desired, and Stevia (if using) and give it one final blend to incorporate all ingredients.

2. Garnish with a decorative drink umbrella (optional) and enjoy!

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