Avos back on trend
While dairy-free iced treats made from milk alternatives and that all-time nice-cream favourite, bananas are nothing new, they’re getting a serious makeover with nutrient-dense bases like avocado, chickpeas, coconut water and sesame seeds.
An old classic with a modern twist, perfect for a meatless meal.
Serves: 4 – 6
- 2 avocados, peeled and chopped
- 200g plain cream cheese
- 50g plain low-fat yoghurt
- 30g coriander washed and chopped
- 2 spring onions, finely chopped
- 1 chilli, finely chopped
- 1 lime, juice and zest
- Big pinch of sea salt
- Grinding of black pepper
- 1 cup water
- 1 packet gelatin (substitute 2 tablespoons Agar-Agar for vegetarian)
- Place the avocado, coriander, cream cheese, spring onions, onions, salt, pepper, lime juice and chili in a blender and puree until smooth.
- Pour ¼ cup water in a small bowl. Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining ¾ cup water in a small saucepan and bring to the boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved. Set aside to cool slightly.
- Add the gelatin to the mixture in the blender, pulsing until pureed and thoroughly blended.
- Pour the mixture into prepared ramekins or a loaf tin lined with plastic wrap. Cover with plastic wrap and refrigerate until firm (about 2 hours).
- Remove from mould by filling a large container with hot water. Dip the moulds into the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Invert onto a platter.
- Serve with Melba toast, avocado pit (or seed) shavings and grated radish.
Avocado, Coconut & Cocoa Popsicles
A vegan-friendly treat
- 2 ripe avocados
- 200ml coconut water, or coconut milk for a creamier texture
- 15g quality cocoa powder
- Place all the ingredients in a blender until smooth and pourable. Add a few teaspoons of cold water if necessary.
- Pour into popsicle moulds and freeze for 6-8 hours.
- Remove from moulds and garnish with grated fresh coconut. Keep chilled until ready to eat.
An avo’s amazing versatility
Avos are amazingly versatile due to their smooth, creamy texture and buttery flavour. The popularity of keto, paleo, grain-free and ‘pegan’ (paleo + vegan) diets, as well as ‘neurotrition’, which suggests a strong connection between gut health and cognitive function, have also helped to put ‘good fats’ back on the menu.
This is also supported by the current move towards embracing healthy fats for healthy ageing. Avos boast beneficial amounts of heart-friendly monounsaturated fat, which has been linked to good HDL cholesterol, and are cholesterol free. It’s not surprising then that they tick all the right boxes when it comes to these dietary and lifestyle choices.