5 de­li­cious ways with CREAMY AV­O­CA­DOS

LOSE IT! - - Nutritionist In Your Pocket -

BAKED AV­O­CADO EGGS & SMOKED TROUT SERVES 4

• 2 av­o­ca­dos, halved, stones re­moved • 4 eggs • hi­malayan salt and black pep­per • smoked trout and chopped chives, to serve 1. Pre­heat the oven to 200ºC. Place the av­o­ca­dos on a bak­ing tray, crack an egg into each one and sea­son well. Bake the av­o­ca­dos for 10–15 min­utes or un­til the eggs are set. 2. To serve: Serve hot with smoked trout and chives.

BROWN­IES MAKES 16

• 160g al­mond flour • 2 tbsp co­coa pow­der • 1 tbsp psyl­lium husk pow­der • 1 tsp bak­ing pow­der • 4 eggs • 80g xyl­i­tol • 200g 80% dark choco­late, melted • 2 av­o­cado pears, peeled and puréed • co­coa pow­der, for dust­ing 1. Pre­heat the oven to 170ºC and line a 20x20cm bak­ing tin. 2. Sift the dry ingredients into a bowl. Beat the eggs and xyl­i­tol in a sep­a­rate bowl, then whisk in the choco­late and av­o­cado purée. 3. Fold the dry ingredients into the egg mix­ture and stir to com­bine. Pour the mix­ture into the bak­ing tin and bake for 40–45 min­utes or un­til firm. Let it cool be­fore cut­ting it into squares. 4. To serve: Serve the brownie squares dusted with co­coa pow­der.

AV­O­CADO & CO­CONUT SALAD DRESS­ING SERVES 4

• 1 av­o­cado, peeled and chopped • 1 clove gar­lic, minced • 1 tsp fresh gin­ger, chopped • 5g fresh co­rian­der, chopped • 2 spring onions, chopped • 1 mild green chilli, chopped • juice of 1 lime or 1 small lemon • 1 cup co­conut milk • hi­malayan salt and black pep­per 1. Blend all the ingredients and sea­son well. 2. To serve: Store the dress­ing in a con­tainer un­til ready to serve.

PESTO & AV­O­CADO PASTA SERVES 4 FOR THE SAUCE

• 1 clove gar­lic, chopped • 10g basil leaves, plus ex­tra to serve • 50g baby spinach leaves • 70g parme­san cheese, grated

• 1 / cup ex­tra vir­gin olive oil 3 • 1 large av­o­cado, peeled and finely diced • juice of ½ lemon • hi­malayan salt and black pep­per • 500g pump­kin tagli­atelle, cooked ac­cord­ing to packet in­struc­tions 1. For the sauce: Blend the gar­lic, basil, baby spinach and cheese, then slowly add the olive oil as you blitz the mix­ture. Trans­fer this mix­ture to a bowl, add the av­o­cado and lemon juice, sea­son to taste and stir through to com­bine. 2. To serve: Toss the tagli­atelle and sauce to­gether, di­vide it into 4 bowls and serve gar­nished with ex­tra basil leaves.

AVO & BA­CON ON TOAST SERVES 4 FOR THE TOP­PING

• 100g ba­con strips • 1 tbsp fresh rose­mary, chopped • 1 tsp pa­prika

FOR THE AV­O­CADO

• 2 small av­o­ca­dos, peeled and halved • juice of ½ lemon • 3 tbsp low-carb may­on­naise • 8 slices low-carb bread, toasted • hi­malayan salt and black pep­per 1. For the top­ping: Heat a fry­ing pan, add the ba­con strips and rose­mary and cook un­til the ba­con is crispy. Sprin­kle the pa­prika on top, stir well and set aside. 2. For the av­o­cado: Slice the av­o­cado thinly and squeeze the lemon juice over the slices. 3. To as­sem­ble: Spread the may­on­naise onto the toast, top each slice with ba­con and av­o­cado, and sea­son well. 4. To serve: Serve im­me­di­ately.

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