Preparation time: less than 15 minutes
RECIPE PREPARATION Avocado and cucumber cream:
I cut the avocado in half, removed the seeds and dug out the core with a spoon. I cut everything into pieces, put them in a blender, added a little salt and mixed until I got a creamy consistency. Fast and good.
Avocado must be well baked to check - it must be a little soft when pressed with your finger. If it is not done well, keep it in a paper bag until it bakes.
Avocado and vegetable salad simple and quick recipe
It's salad time and it couldn't be missed avocado and vegetable salad. It is a quick salad and to the taste of those who love avocados. And the little ones really like it.
Avocado and vegetable salad it is versatile, you can also add other ingredients. I usually make it with balsamic vinegar, but you can use your favorite vinegar. It is also very good with a dressing based on lemon or lime. It is full, refreshing and with simple ingredients.
Fasting mayonnaise from avocado
Fasting avocado mayonnaise, vegan mayonnaise recipe, fast, without eggs, extremely cool and tasty. It is made only from avocado, lemon, salt and a little oil.
You can make spreadable cream or for filling various, with: diced bell peppers, tomatoes, cucumbers, seafood, herbs.
A frothy cream comes out, but strong enough and can be used as a decoration, poured with pos.
It can be used for various salads, or as a basic sauce with various meats, fish, vegetables, sandwiches & hellip just like any mayonnaise.
Use oil with a neutral taste (not rapeseed oil, corn, etc.), and olive oil can be used only if the preparation in which it is used later allows the use of olive oil.
How do we use avocado mayonnaise?
See below some ideas for use, click where it is written in red.
In short, I fell in love with this mayonnaise and I have been using classic egg mayonnaise for a while now, very rarely.
If you leave the video recipe.
Eggs stuffed with avocado and cream cheese
Eggs should be filled no more than 3 hours before serving, as they oxidize if kept in contact with air for a long time. If you prepare the filling the day before, it will be kept in a bowl covered with food foil that will be glued to the surface of the cream that will fill the eggs, but even better in a bag tied with a clip or a bag which you will cut the end and thus put the cream lightly in the bowl formed by the boiled egg white.
I did not wait for any event to prepare these eggs stuffed with avocado and cream cheese. They were welcome for breakfast. It should be noted that for appetizers / entrees, such as appetizers with cream cheese, assorted (click for recipe) that contain butter, butter is a high-calorie food, it can be replaced with avocado. Avocado is creamy and good, provided it is well baked. A well-ripened avocado fruit is dark purple or dark green.
Avocado fruits have a lot of nutritional properties and are also recommended in weight loss diets, in salads. The unctuous consistency of avocado resembles oily fruits such as various seeds and nuts. Avocado provides the healthy fats needed by the brain and is recommended in the diets of people with cardiovascular disease. Avocado is a powerful antioxidant fruit, protects the liver against cirrhosis, is recommended in the diets of people suffering from certain cancers, adjusts cholesterol levels, high blood pressure, memory loss and many other health benefits.
Preparation time 20 minutes
Cooking time 15 minutes
- 4 eggs
- 1 avocado copt
- 1 tablespoon cream cheese tip
- 2 tablespoons lemon juice
- 1-2 green onion threads
- 1 clove of garlic
- 1 small bunch of parsley leaves
- salt, freshly ground pepper
PREPARATION Eggs stuffed with avocado and cream cheese
1. In a bowl I put boiled eggs in cold water. From the moment they start to boil, they will boil for 15 minutes. Drain the water and cover the boiled eggs with cold water. After 1-2 minutes, change the cold water again. Thus, they will peel nicely.
2. Peel the eggs and cut them in half lengthwise. Put the egg whites on the serving platter and the yolks cooked in a bowl.
3. Remove the avocado core as described in detail HERE. Add it over the yolks and sprinkle with lemon juice. Add salt and pepper and cream cheese and with the electric or manual sieve (the potato) you get a fine paste.
4. Cut the green onion as small as possible, crush the garlic clove with the side of the knife blade and chop it finely, chop the parsley finely and mix them in the cream from point 3. Taste and season if necessary with salt and pepper. It is already a very tasty mixture!
5. Before serving, fill with eggs, as in the pictures. If you don't have pos, you can fill them with a teaspoon and decorate with parsley leaves.
You can find other tasty appetizers by clicking HERE.
I also recommend other avocado dishes:
& # 8211 Guacamole - avocado salad with garlic
& # 8211 Cold leek soup with avocado and lemon
& # 8211 Salad with butter, tomatoes and avocado
Liv (e) it!
Cucumber and Avocado Cream Soup: Eliminate Healthy and Effortless Weight Loss
A healthy lifestyle and a balanced diet favor the loss of unwanted pounds.
Soups are low in calories, burn body fat faster and are easy to prepare.
Summer is the perfect season to lose weight, as fresh and varied vegetables are indispensable in all markets.
With them you can get refreshing soups, full and low in calories, real cocktails of vitamins, minerals and enzymes that improve digestion and accelerate fat burning.
Cream of cucumber and avocado soup is perfect to be served at both lunch and dinner, eliminating unwanted pounds in a healthy and effortless way.
Cucumber and avocado cream soup
- 1 kilogram of cucumbers
- 1 avocado
- 1 tablespoon rapeseed oil
- 2 cloves of garlic
- 1 onion
- 1 tablespoon lemon juice
- 2 teaspoons salt / Himalayan salt
- 1 l homemade vegetable soup
- a little ground pepper
- fresh parsley
- 150 g yogurt
Cucumber and avocado cream soup promotes the loss of unwanted pounds
Method of preparation
Heat the oil, add the garlic and onion and mix with a wooden spoon. After about 4 minutes, add the freshly squeezed lemon juice. Stir for 1 minute.
Next, add sliced cucumbers (including the peel), vegetable broth, salt, pepper. From the moment it starts to boil, let the soup simmer for about 7 minutes.
Transfer the soup to the blender, add the chopped avocado core and parsley. It is pulsed several times until a creamy and homogeneous composition is obtained.
Put the soup in a special bowl, mix with the yogurt and decorate with a few mint leaves.
The benefits of cucumber and avocado cream soup
Cucumber and avocado soup is perfect for this period. In addition to hydrating the body and protecting the health of the cardiovascular system, it has the following benefits for the figure:
Avocado paste on black bread with cucumbers and basil
When I think now about how hard it was for me to make friends with avocados, I feel very sorry for so many years lost! It's true that until I learned to choose a good avocado, ready-to-eat, or how much patience I had to bake a green avocado exactly as I should, I made a few mistakes and was no longer willing to throw money out the window. .
But everything is fine when it ends well. Now we have become such good friends that we have almost gone to the other extreme: if I don't have at least one avocado in the fridge, I panic as if we have nothing to eat.
The truth is that it is very convenient to have an avocado on hand, in the evening, when you come tired from work and without the desire to cook. Chopped with a fork, with a little lemon juice, salt and a clove of garlic, you get a delicious dough to spread on a slice of homemade black bread. Well, it can be any kind of bread, but for me there is no other bread than home-made, and of all, black bread seems to work best. It tastes a little harsher than other breads, and the creamy avocado paste softens it only well. Furthermore, things can stay that way, only at the avocado bread stage, it's a delicious snack anyway.
But this snack can be taken to another level depending on what you add over that avocado paste. I never thought that ordinary banana slices and a few broken basil leaves from the pot on the balcony could change things so much!
This vegan sandwich with avocado, cucumber and basil is such a simple idea and so good that I almost regret that it wasn't my idea from the beginning. I saw a photo on Pinterest with a sandwich like this and I was looking forward to the opportunity to do it too. The opportunity arose the very next morning for breakfast. Fast, delicious, with few and natural ingredients. Fixed to my taste and the specifics of the blog!
Cold cucumber soup with avocado
For this week we searched for a recipe that would fill us with energy and prepare us for sunny days spent outdoors. I gladly offer you a cold avocado soup with cucumber. It does not need thermal preparation, so you will enjoy all the vitamins, minerals and healthy fats that the ingredients contain. I am convinced that it will brighten your day!
- 400 gr cucumbers
- lemon juice
- a lawyer
- 2 tablespoons Greek yogurt
- sos tabasco
- half a red onion
- 1 red
- 1 tablespoon olive oil
- basil leaves
I peeled the cucumbers and cut them into quarter lengths, removing the seeds. I kept a piece of cucumber for garnish, and I put the rest in a blender with the juice of half a lemon. I passed until I got a puree.
I cut the avocado in half, removed the seeds and removed the peel. A few pieces sprinkled with lemon juice made their way into the fridge to enrich the decor at the end. I blended the rest of the avocado in the blender.
I mixed the cucumber puree with the avocado one, I added the yogurt until I obtained a creamy composition. If it is too dense you can add cold water. I seasoned with salt, pepper and lemon juice. A few drops of tabasco came to perfect the divine taste.
I diced the preserved cucumbers and avocados and mixed them with the finely chopped onion and the tomato pieces. Olive oil along with salt and pepper intensified the flavors of the ingredients, and a few basil leaves came in addition.
And so the fresh flavors combined perfectly with the cucumber and avocado soup.
Posted by Postolache Violeta on December 01, 2013 in avocado cream avocado paste recipes with avocado fasting recipes | Comments: 21
Avocado is also called poor butter. For us for a long time it was a luxury, but now it is quite reasonable in price, especially considering the multiple properties. And as avocado has a high protein content it is very suitable now, during fasting. If you are fasting avocado paste, give up yogurt, possibly add 1-2 tablespoons of olive oil.
3 tablespoons yogurt
juice from a large lemon
2 cloves garlic
Method of preparation:
We choose well-baked avocados. Cut the avocado fruit lengthwise until the knife reaches the "nut" in the middle. Peel the first half and then gently insert the knife into the "nut" and remove it.
Peel a squash, grate it and put it in a blender.
Immediately put lemon juice on it so that it does not oxidize and then add the yogurt. Mix the composition. It is recommended to use a vertical blender to obtain a paste as fine as possible. As the vertical one gave way, I used the robot's blender, which was not very efficient.
Add the crushed garlic, salt and pepper to taste and mix. Serve with toast or fresh bread.
- 2 ripe bananas (300 g)
- 1 large avocado, well baked (200 g)
- 50 ml vegetable milk (coconut, almond, soy or water)
- 2 tablespoons honey (or other sweetener)
- 1 teaspoon vanilla extract
- 50 g dark chocolate for decoration
Peel bananas and avocados and cut into cubes. Put them in a blender, add vegetable milk or water (do not use cow's milk because it will have a bitter taste), honey and vanilla.
*If you use brown sugar for sweetening, mix it well in the blender with the milk, so that it can dissolve.
*And if you add cocoa, add an extra 20-30 ml of vegetable milk or water.
Mix for a few minutes until you get a creamy and homogeneous composition.
Transfer the banana and avocado cream into cups (150 g / each), decorate with chopped chocolate and let cool for 10-15 minutes. Then it is ready to eat. Good appetite!
*Do not leave the cream in the fridge for a long time because it oxidizes.
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Cold avocado cream, green apple and lime
A simple cold cream that is made very quickly to avoid complications in the kitchen.
- Mayra Fernandez Joglar
- Recipe type: creams
- Calories: 230
- Gates: 6
- Cooking time: 2M
- Total time: 2M
- 550 g of baked avocado (about 2 units)
- 2 green apples
- 1 file
- 250 g plain Greek yogurt
- 2 sprigs of fresh mint
- 1200 g vegetable broth
- white pepper
Grate the lime peel and mint leaves for 20 seconds, speed 10. We lower the pieces to the blades.
Add the avocado pulp and green apples, peeled, core and cut into large pieces. Drizzle with lemon juice and season. We break down over time 10 seconds, speed 7. We lower the puree to the blades.
Incorporate the yogurt and the program 30 seconds, speed 8.
Pour the vegetable broth and mix over time 1 minute at speed 8.
Transfer the cream to an airtight glass container and reserve it in the fridge until serving.