We’re about to tell you something crazy. You’ve been eating your avocado wrong this whole time.
Because everytime you scoop out that delicious green fleshy goodness, you’re leaving behind the best bit. (Well, according to health website One Green Planet). THE STONE.
Yep, apparently the avocado stone contains 70% of the fruit’s antioxidants. But, we know what you’re thinking – what are we supposed to do with it?
Simply cut it into quarters and pop it in the blender to make a powder full of goodness, and add to things like smoothies and juices for a healthy avocado kick. This is definitely one to tell your mates about…
In the meantime, here are the tastiest avocado recipes we’ve tried over here at LOOK HQ for you to steal. Because who doesn’t love a whole host of healthy bites they can knock up in five minutes? Enjoy…
1) Vegan Walnut Avocado Tacos
Ground walnuts/pecan nuts in food processor before adding 2 tbsp of melted coconut oil. Add herbs (parsley and paprika), salt and pepper and mix. Wash two large romain lettuce leaves, pat dry with kitchen towels and place the nut mix on top. Add chopped plum cherry tomatoes and two chopped avocados. Squeeze in a fresh lime, a drizzle of balsamic vinegar and add salt to taste.
2) Avocado Smash On Toast
Mash one avocado with a squeeze of lime juice, a handful of fresh coriander and a pinch of salt. Toast a piece of sourdough bread, spread the avocado on top and add a poached egg. To finish, sprinkle with chilli flakes for an extra kick.
3) Steak & Avocado Pizza
Toast a slice of ciabatta bread. Sprinkle feta cheese, chopped avocado and a mix of chopped beefsteak and heritage tomatoes on top. Drizzle with olive oil and heat under the grill for 5 mins.
4) Avocado Pesto With Prawns And Courgetti
Blend one avocado with two chopped garlic gloves, a handful of kale/spinach, 3 tbsp olive oil, a pinch of salt and pepper and a handful of basil leaves. Blitz until you have a smooth, creamy sauce. Add to cooked courgetti, peas and cooked prawns.
5) Chicken Avocado Burger
Whizz two chicken breasts in the food processor to ground it up and add one avocado, two cloves of chopped garlic and a handful of breadcrumbs. Mix well before patting into burger shapes. Add salt and pepper to season, place on a griddle and fry for twenty minutes, flipping them halfway through. Serve with sweet potato fries, coleslaw, salad and sour cream. (Bun optional).
6) Green Machine Avocado Smoothie
In a food processor, blend one avocado, a handful of spinach, a 3 cm piece of ginger, two green apples (peeled), 1 tbsp agave syrup, 1/2 cup of orange juice and a handful of ice until smooth. Serve and drink immediately.
And if you’ve got a bit more time on your hands, try our ultimate avocado dessert…
7) Avocado Cheescake
For the base:
125g pecans, soaked and dried as above
45g desiccated coconut
70g cacao nibs
185g pitted dates (approx 32)
3 tbsp coconut oil, melted and at room temperature
For the filling:
560g avocado flesh (from approx 5 medium-large avocados)
200ml lime juice (roughly 8 to 10 limes)
175ml coconut oil, melted and at room temperature
1 tsp lime zest
Preheat the oven to 150°C/300°F/gas mark 2. Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted. Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched.
Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.
Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight.
To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately. (Taken from Hemsley & Hemsley)