Archives for posts with tag: Avocado
English: Avocados (Persea americana) Français ...

Show your love with one of the world’s healthiest fruits, the avocado.

In two minutes flat, avocados are transformed into the creamiest chocolate pudding ever invented.  Don’t believe me? Just try it!

Chocolate Pudding that says I ♥ you! 

1 perfectly ripe avocado

4 – 6 tablespoons organic coconut milk

3 heaping tablespoons fair trade organic cocoa powder

2-3 tablespoons maple syrup

1 tsp vanilla

Just before serving, use a hand blender to blend all the above ingredients until smooth.  Serve in your style of glass, perhaps two martini glasses or in 4 tiny heart shaped bowls.  This pudding goes well with bananas, berries and truffles.

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not seaweed. not white rice.

Last night I really wanted to eat something cute for supper, while at the same time using up things from my pantry and freezer. I don’t know why I felt compelled to eat something cute, but such is life. I decided to make “sushi” out of brown rice, potatoes, eggs, frozen spinach, and a bit of avocado. I like normal sushi, but I don’t have seaweed (though I like it) nor did I feel like making and eating white rice (though I’d have eaten it gladly if someone else had made it) and I didn’t have wasabi nor pickled ginger nor soy sauce. Oh, and I don’t have a sushi mat.

Having recently been inspired by making “fake sushi” out of felt, I thought why not use my own ingredients to make edible, fake sushi? Something formed like sushi, that looks (possibly) a little like sushi, but certainly isn’t sushi…

To start, I boiled up some brown rice… about a cup or so. While it was finishing up, I added in two small, sliced potatoes. This was to make a starchy mash. I boiled this for a few minutes, then just covered and let stand for about ten minutes.

chopped up, rolled fake sushi is ready for the oven

In the meantime, I also boiled a few little frozen-spinach pucks. You could use about a half block of frozen spinach, if that is how your frozen spinach is sold to you. Once it had loosened, I placed it in a casserole dish. Then I cracked a couple of eggs into this dish, and stirred it around with the spinach. I pressed this down with a fork (yes, and my hands too), then popped it into the oven (about 350 F) for fifteen minutes.

I used this spinach/egg combo as my “seaweed”. I took it out of the oven, loosened the base with a spatula, and let it cool a little. Then I spooned some of the smushed-up potato/rice blend onto the half closest to me. On top of that, I laid out some thin slices of avocado.

Next, I rolled up this “sushi”. I popped it back into the oven. I cooked it for about five minutes in roll format, then took it out again to slice it into little rolls. I then placed them flat in the casserole dish, and baked an additional thirty minutes or so.

edibly delicious

This was quite delicious, however it honestly could have used a little sauce, home-made ketchup, or chutney. For a very late Monday night meal it did, however, completely fill the bill! Leftover mashed potato/rice and avocado worked deliciously scrambled into eggs the next morning. For the breakfast mash I added a large amount of chili powder and pepper, and this was so good that next time I will try this blend in the “sushi” too.

Natasha Henderson, Montreal

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