Wednesday, May 12, 2010

Simple Stuffed Avocados with Creamy Avocado Dressing

Looking for an elegant and simple way to serve avocados at your next lunch or gathering?  These Extremely simple stuffed avocados will bring an elegance and delightful flavor to any table!  These go together so quickly, but have a well rounded and full flavor, sure to impress even the most unadventurous eater!  The dressing gets it's wonderful creaminess from avocados and a touch of almond milk.  Quick, simple, and amazingly good, your family will ask for these again and again! For the best flavor, use as many local organic ingredients as you can find!! :)
Simple Stuffed Avocados with Creamy Avocado Dressing
Serves: about 8 (1/2 an avocado per person)


5 ripe avocados
3 Tablespoons almond milk (plain, unsweetened- you can substitute any kind of unsweetened milk)
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon garlic powder (or 1 clove garlic, very finely minced)
12 large cherry tomatoes
1 stalk celery
2 green onions
1/4 cup finely chopped flat leaf (Italian) Parsley

To Prepare:

1. Slice the avocados in half, removing the pits, and scoop gently with a large spoon to remove the halves from the skins, leaving intact.  Place two halves into a large bowl, and arrange the other halves on a platter to serve family style, or individually on plates.  Set aside.
2. Using a fork, mash the two avocado halves in the bowl, until smooth and creamy.  Add in the almond milk, balsamic vinegar, sea salt, freshly cracked pepper, coriander, allspice and garlic. Stir until fully combined.
3. Clean the tomatoes, celery, green onions, and parsley.  Cut the tomatoes into about 4 wedges each, and add to the bowl with the dressing.  Finely mince the celery and slice the green onion thinly, adding to the bowl.  Finely chop the Italian Parsley and add in to the other ingredients, stirring well to fully combine and coat with the avocado dressing.
4. Place a heaping scoop of the dressed salad into each avocado half, mounding up, and dividing evenly among the avocado halves.
5. Serve and fully enjoy!

Perfectly Delightful Avocado Premium "Ice Cream"

What could be better on a hot sunny day than a scoop of ice cream?  How about a scoop of delicately flavored Avocado Nut Milk "ice cream"?!  I wanted to explore a new taste sensation this morning, and I think I came up with one of my best recipes to date!  This ultimately creamy luscious frozen treat is 100% vegan, refreshing, and so delicate in flavor, that it is now my new favorite flavor in nut milk "ice cream"!  So supremely simple, all you need are 5 lovely ingredients and a freezer, and you're ready to go!  An ice cream maker will help to make the supremely light and fluffy texture, but if you do not have an ice cream maker, don't despair!  You can freeze this treat on a large tray in your freezer and scrape with a metal spoon or even place in a blender after it's frozen, so you can still enjoy the delights of avocado ice cream!  I even had a little more mixture than would fit in my ice cream maker, so I poured the remaining mixture into Popsicle molds, for delightfully dreamy "ice cream" bars.  This treat is a beautiful shade of green, and the avocado flavor is apparent in each creamy bite!  The coconut and almond milks add just a touch of nuttiness, that complement the avocado very nicely. Give this recipe a try, and I know you will be blown away by the sophisticated flavor and perfectly creamy decadence!  I can't say enough about how delicious this turned out, I really hope you will try making it for your next special evening, or for a delightfully refreshing treat on your next hot summery day.
Avocado Premium "Ice Cream"
serves: about 6-8

2 ripe Avocados
1 1/2 cups Coconut Milk
3/4 cup Almond Milk (I used Vanilla flavored, sweetened with evaporated cane juice)
1/2 cup crushed Pineapple (in pineapple juice, NOT syrup)
1/2 cup Agave Nectar

To Prepare:
1. Add all ingredients into a large bowl (removing the pits of the avocados, and scooping the fruit out of the peel).  Use an immersion stick blender to quickly blend all ingredients until smooth.  If you do not have an immersion blender you can pour into a regular stand type blender and blend until creamy.
2. Pour into your ice cream maker, following the directions of your particular machine.  I use a Cuisinart frozen yogurt and sorbet maker, the type that has the removable bowl that you keep in the freezer before use.  It takes about 20-25 minutes to freeze to a delightful soft serve type consistency.  If you like a more firmly frozen treat, simply scoop into a container, cover, and place in the freezer for a few hours, or overnight.
3. Serve as a soft serve style treat, or freeze until firm, and be transported to a delightful Avocado heaven! 

-*A note on Agave Nectar:
Agave Nectar can now be found in almost any regular supermarket (and can definitely be found in markets like Whole Foods, Wild Oats, or Sunflower if you have one in your area), located usually either by Maple Syrup, or in the Natural Foods baking section.  I like the well rounded sweetness that it provides, and prefer it over highly refined granulated sugar.  You may replace the agave nectar in this recipe with about 3/4 cup sugar if you desire, but I'd really suggest you try it first with agave nectar!