Chocolate Milkshake

I have so many avocados I don't know what to do with them all! If you were to have asked me just one year ago how many different uses there are for avocados, I would have said one (in salad of course).  Well, clearly all that has changed. Fast forward to now, and I present to you yet another delicious avocado invention!



Who says you can't indulge in a chocolate milkshake and be healthy? Thick, chocolatey and creamy... what more could you want? :)

Serves 1

Ingredients:
1 cup almond milk
3/4 cup filtered water
1/2 avocado
4 medjool dates
2 tsps raw cacao powder
1 tsp coconut oil
1 tsp raw honey

Method:
Put all ingredients in a high speed blender, and blend until smooth. And more or less water depending on the consistency you want.

Banana & Avocado Smoothie

Lately I've been craving avocado... I think it must have something to do with all those healthy fats & vitamins - full of omega 3 & 6, vitamin C, E, folate & patothenic acid (b5) ;-) Now, instead of making the usual salad or chocolate mousse... I wanted something really thick, creamy and nutritious to drink on a hot Summer's day (in my awesome rainbow hammock, to be more specific). So what better than to make a cool, refreshing avocado smoothie?!

Let's face it, banana always makes a good base. Spinach is great for that extra "green power", and mango & orange just add a boost of yummy flavours. Combine these and you have a winner. It's my absolute favourite at the moment.

Serves 2

Ingredients:
1/2 cup almond milk
3/4 cup filtered water
1 banana
Handful spinach
1/2 avocado
1/2 mango
1 tbsp raw honey
(optional) 1 tsp coconut oil
(optional) 1/2 orange

Method:
Combine all ingredients in a high speed blender. Pour into a big glass, enjoy :)
Soooo delicious & satisfying!

Smoked Salmon Omelette

This smoked salmon omelette certainly packs a punch of flavour! Whether it's for breakfast, lunch or dinner... you'll be glad you tried it! Add as many toppings of your choice, or just follow the recipe as is. All I can say is YUM.

Ingredients:
3 Eggs
1 teaspoon filtered water
pinch salt
Smoked salmon to cover omelette
1/4 spanish onion, sliced
1/2 avocado, sliced
1 garlic clove (or 1 teaspoon organic minced garlic)
1 handful baby spinach
1/2 teaspoon dijon mustard
1/2 zucchini, chopped
1/2 tomato, chopped
Balsamic vinegar to taste

Method:
Crack 3 eggs into a small bowl. Add teaspoon water & pinch of salt. Whisk lightly.

Heat frypan with a little olive oil  until hot.  Pour in egg mixture and cook for 2 mins or until edges of the omelette are browning. The top of the omelette will be a little runny, so use a spatula to gently loosen the edges & tilt the pan a little to let the runny egg go underneath the omlette to cook.
Lift omelette out of pan and place on a large plate.

(While omelette is cooking, lightly fry onion & zucchini)

Top omelette with slices of smoked salmon, spanish onion, avocado, garlic, tomato, and spread a light layer of dijon mustard on top for a hint of extra flavour! Fold in half, or leave open.
Serve with baby spinach on the side, & lightly fried zucchini. Sprinkle with balsamic vinegar to taste for that extra zing.

Optional - eggplant, broccoli, flaxseed oil, sunflower seeds, goji berries.. for extra nutrition :)

Garlic Infused Salmon + Avocado Salad

This is always a winner! What more could you want than fresh oven baked salmon, zucchini noodles & avocado salad? We were feeling particularly hungry, so I added in a mini piece of lamb to go with it, with Dijon mustard to taste. (Serves 2)

Ingredients:

2 fresh salmon fillets
2 cups baby spinach
1 avocado, sliced
1 red onion, sliced
1 tomato, diced
1/4 cup mushrooms, sliced
Pine nuts
Balsamic vinegar
Flaxseed oil
1 garlic clove, chopped (or teaspoon organic minced garlic)
4 asparagus
1 zucchini, julienne peeled
Celtic/Sea salt
Lemon
Olive Oil or garlic/basil infused oil
1/2 teaspoon dijon mustard

Method:

Preheat oven to 170 degrees.

Line baking tray with aluminum foil, grease lightly with olive oil. Place salmon fillets on tray, sprinkle freshly chopped garlic, oil, celtic salt, and squeeze of lemon on top. Place asparagus sticks on tray next to salmon, and bake in oven for 15 mins, or until just pink.

While the salmon is cooking, prepare the salad. Combine all other ingredients into a large bowl. Sprinkle with  balsamic vinegar and flaxseed oil to taste.

Grate whole zucchini using a julienne peeler, lightly fry in pan for 1 minute, serve underneath the salmon.

Optional: Spread dijon mustard on top of salmon fillet for extra flavour and creaminess.

Raw Chocolate Mousse

Want to be able to eat chocolate mousse without the massive sugar rush and added nasties? Well this is one good alternative! Creamy, smooth, sweet and chocolately.

Ingredients:
1/4 cup Pitted Dates, soaked.
1 Avocado, mashed.
1 tsp Vanilla Extract/Bean
1/4 cup Raw Cocoa or Cacao Powder
1/4 cup Water
1/4 cup Raw Honey

Method:
Blend/process the dates, vanilla and honey together until smooth. Add the avocado & cocoa powder and process until creamy. Add the water and mix briefly.

❤ If you prefer it sweeter, feel free to add a teaspoon of Agave Syrup or any other natural sweetener.  Also optional - sprinkle shredded coconut on top for added crunch & flavour, or banana pieces for a choc banana taste.