This favorite is from Chocolate Covered Katie's healthy dessert blog. Yum! The best part about avocado chocolate mousse is that it tastes so decadent and sinful that you forget you’re getting so many health benefits at the same time! Ingredients: 2 ripe avocados (peeled and pit removed) 1/4 cup organic, unsweetened cocoa powder 1/4 cup melted (dairy free, without soy is preferred!) chocolate chips 3-4 tablespoons non-diary milk 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt 1/4 cup pure maple syrup (adjust to taste) Instructions: Combine all ingredients in a blender or food processor until completely smooth.
One of my favorites from The Blender Girl cookbook. This delightful pudding takes less than 10 minutes and has a sweet, tangy and zesty flavor you'll love! Ingredients: 1 teaspoon finely grated lemon zest 1/2 cup fresh lemon juice 1 teaspoon finely grated lime zest 1/2 cup fresh lime juice 1/3 cup pure maple syrup (more to taste if desired) 2 ripe avocados, pitted & peeled 2 cups chopped bananas (about 2 medium) pinch of sea salt Instructions: Place all ingredients into your blender or food processor and blast on high for 30 to 60 seconds, until well combined. Add maple syrup, as needed, to taste. Divide the pudding among four serving glasses, and chill in the fridge for about 3 hours to th
1-2 avocados, ripened 1-2 cloves of garlic 1/4 cup Manitoba Harvest (brand) Hemp Hearts 1 cup diced tomatoes 1/4 cup diced onions 1 cup spinach dash of rosemary 1 tablespoon avocado oil As pasta is near cooked, heat tablespoon of avocado oil in frying pan. Begin sautéing onions. Add tomatoes, spinach and garlic. In a separate bowl, blend avocados and hemp seeds. Remove saute mixture and combine with avocado and hemp paste. Stir thoroughly. Drain and rinse pasta. Toss pasta with sauce and serve. Garnish with a tablespoon of hemp seeds. If you find the sauce too thick, stir in 1-2 tablespoons of avocado or hemp oil before tossing the pasta. Source: http://manitobaharvest.com/recipes/c
Ingredients: 2 Beets 1 half Butternut Squash 1 three inch piece of ginger 1/4 cup Extra Virgin Olive Oil Pinch of Sea Salt or Real Salt 4-5 drops of Ocean's Alive (brand) Marine Phytoplankton Julienne beets and butternut squash. Keep them in separate bowls so the colors don't run. Refrigerate the bowls of produce for at least 30 minutes. Plate without tossing when ready to serve. Blend the ginger, olive oil and marine phytoplankton, then drizzle the dressing on top of the slaw. Source: http://lovingsuperfoods.com/blog/category/raw-recipes/savory/page/2
