avocado

New recipe from my low fat raw vegan blog: www.the811recipespot.blogspot.com

pinach Harvest Salad which was so yummy and much more filling then I expected.

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This mousse is packed with gifts from the jungle. The avocado, coconut, and cocao provide antioxidants such as B vitamins and vitamin C, E, A, and K, minerals like magnesium, potassium, copper, and iron, tons of fiber, healthy mono unsaturated fats, as well as Omega 3s and 6s, and the anti-fungal, metabolism-boosting lauric acid. The cacao even has a chemical called phenylethylamine that is a known mood elevator. Even those who aren't fans of avocado will love it and will never guess that this chocolaty concoction is made without dairy. My husband requests this dessert routinely; I am always happy to accommodate him due to the speediness of the preparation process, ease of clean up, and because I love him.
This recipe has some ingredients you might not expect, but they really do complement one another. If you cannot find coconut butter, you can substitute coconut oil (just be sure to use cold-pressed and not one that is hydrogenated). Coconut butter is solid at room temperature and can get quite hard when it is cold. To make the butter easier to scoop and measure gently warm it by placing the jar in a pot of hot water for a few minutes. I list 2-3 tablespoons of agave because unlike my husband--who has a major sweet tooth--I prefer a little less sweetener. I usually scoop some out of the processor for myself after 1 tablespoon of agave and then add extra sweetener for him.

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Adapted from The Balanced Plate by Renee Loux

The most delicious RAW chocolate pie you will ever eat! You're going to love this!

This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe for a “taco in a glass”. I have deliberately kept this soup simple. It is deceptively rich – with a subtle flavor that dances across the palate before leaving a lasting impression. Have a few tastes before you add more pizzazz. Also, allow for some chilling time to allow the flavors to infuse. Traditional gazpacho is made with cold water with purists serving it at room temperature. However, I find that avocados can get a bit warm after being blended; and I prefer to enjoy this soup chilled. I served this soup as a main meal garnished with extra avocado, tomato, cilantro, and green onions. If you serve it with all the toppings in soup bowls – this recipe serves about 4 – 6 people. But, those of you who are less indulgent avocado connoisseurs might find that “a little goes a long way”. If this is the case, you can stretch this recipe to 8 people and serve it in small ramekins or glasses for an appetizer. Alternatively, the base is flavorful enough to stand alone. It has a smooth, creamy texture and flavor and is delicious served as a tiny taster in shot glasses. You could jazz this up with a dash of Tabasco and a sprig of cilantro. Yummo! This recipe is a wonderful allergy-friendly dish for something different on a hot Summer’s day, gluten-free, dairy-free, nut-free, egg-free and soy-free. Thankfully – not taste free!