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Avo Lovers, You Need to Try These 3 Easy Recipes From Teresa Cutter AKA the Healthy Chef

If there's one fruit/veggie that I 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 they 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 recipes below and get into the kitchen!


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

. clove fresh garlic

1 tablespoon lemon juice

125 ml (. cup/4 fl oz) water

pinch of sea salt

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.




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 which 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.




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

. 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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