AVOCADO

BREAD

1 ½ cups avocado mashed, ripe

2 tbsp. monk fruit/erythritol blend sweetener optional, or sweetener of choice
3 eggs large
1 tbsp. vanilla extract
6 tbsp. coconut flour
¾ tsp. baking soda
½ tsp. salt
2 tbsp. cocoa powder unsweetened, optional

1. Preheat oven to 350F and line a small, shallow loaf pan (7.5 x 3.5-inch)
with parchment paper.
2. In a large bowl, combine avocado, sweetener (optional), eggs, and vanilla
extract.
3. Combine coconut flour, baking soda, salt, and cocoa powder (optional) in a
separate bowl.
4. Add dry ingredients to the avocado batter and mix until well incorporated.
5. Allow batter rest for 5 to 10 minutes.
6. Transfer batter to lined loaf pan and bake for approximately 45 minutes, or
until the top has browned and it passes the clean toothpick test.
7. Allow avocado bread to cool before slicing.

AVOCADO CILANTRO LIME MAYONAISE

½ cup mayonnaise
1 whole avocado pitted
¼ cup cilantro chopped
2 tsp. lime juice

1. In a food processor or blender, combine the mayonnaise, avocado, cilantro

and lime juice.
2. Pulse until avocado and mayo are thoroughly combined.
3. Taste and season with salt as needed. (I sometimes add 1/4 teaspoon salt
depending on what I eat it with).
AVOCADO FRIES
2 firm avocados cut in half, stone removed
2 eggs beaten
½ cup almond flour
¼ cup flaxseed meal
salt and pepper

FOR THE DIPPING SAUCE

½ cup sour cream
chipotle powder or smoky paprika

1. Preheat the oven to 400F.

2. Scoop out the flesh of the avocado with a spoon. Cut the avocado into slices
and set aside.
3. Add the beaten eggs to one bowl. Mix the almond flour, flaxseed meal, salt
and pepper in a second bowl.
4. Dip each avocado slice into the egg, then drop it into the almond mixture.
5. Turn to coat it thoroughly, then place it on a wire rack set inside a baking
sheet.
6. Repeat with the rest of the slices.
7. Bake in a preheated oven for 10 minutes or until the coating starts to turn
brown.
8. Meanwhile, make the dipping sauce. To make the dipping sauce, combine
the sour cream with as much chipotle powder or paprika as you like.
9. Remove fries from oven and serve with the dipping sauce.

AVOCADO HUMMUS
1 (15 oz) can chick peas, well drained
2 medium ripe avocados , cored and peeled (13 oz before cored and peeled)
3 tbsp. olive oil, plus more for serving if desired
1 ½ tbsp. tahini
3 tbsp. fresh lime juice
1 clove garlic, peeled
Salt and freshly ground black pepper
1/8 tsp. cumin
1 - 2 tbsp. finely chopped cilantro leaves, for topping
Red pepper flakes, for topping
1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor
until smooth, about 2 minutes.
2. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8
tsp pepper), add cumin and avocados and pulse mixture until smooth and
creamy,
3. Serve topped with more olive oil if desired and sprinkle with cilantro and
red pepper flakes. Serve with sliced cucumbers, red pepper slices, or veggie
of choice.

AVOCADO ICE CREAM
1 (14 oz) can full-fat coconut milk, refrigerated overnight
2 ripe avocados halved, pitted and peeled
1 ripe banana cut, and frozen
3 tbsp. maple syrup
2 tbsp. lemon juice
4-5 large mint leaves

1. Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.

2. In a high-speed blender, add the peeled and pitted avocados. Scoop out the
solid part of the coconut milk into a blender and save the liquid part to use
in another recipe (like a smoothie).
3. Add the banana, maple syrup, lemon juice and mint leaves. Blend until
smooth and creamy.
4. Pour the mixture into the chilled loaf pan and use the back of a spoon to
distribute evenly. Place in the freezer for at least 4 hours or overnight.
5. For best results, let soften for 10-15 minutes at room temperature before
serving.

AVOCADO SHAKE
*From the Heal Yourself Cookbook

½ ripe avocado
2 cups almond/cashew/coconut/dairy milk
Stevia or xylitol to taste

1. Place all ingredients in blender and blend until smooth!
AVOCADO SOUR CREAM
2 avocados, peeled and pitted
½ cup cilantro, leaves removed from stems (about 1 small handful)
Juice of 2 limes
1 cup sour cream
Hot sauce, to taste
Salt and black pepper

1. In a food processor, puree the avocados, cilantro, lime juice, sour cream, hot
sauce and salt and pepper, to taste. Pour into a serving bowl and reserve for
your favorite recipe. We like to use this on Fish Tacos or Taco Bowls.

AVOCADO TOAST
1 slice of bread (I like Ezekiel sprouted bread or homemade sourdough best)
½ ripe avocado
Pinch of salt

1. Toast your slice of bread until golden and firm.

2. Remove the pit from your avocado. Use a big spoon to scoop out the flesh.
3. Put it in a bowl and mash it up with a fork until it’s as smooth as you like it.
4. Mix in a pinch of salt (about ⅛ teaspoon) and add more to taste, if desired.
5. Spread avocado on top of your toast and enjoy.

BAKED EGGS IN AVOCADO

*From the Heal Yourself Cookbook

2 ripe avocados
4 pastured eggs
Sea salt and pepper to taste
2 tbsp. grass-fed butter
Optional Garnishes: Crumbled organic feta cheese, chopped walnuts, salsa,
cayenne pepper, fresh chives, cilantro, etc.

1. Preheat oven to 425°F

2. Cut the avocados in half and remove pit. Remove 2 spoonful’s of flesh from
each half to allow space for an egg. Eat, or reserve for another recipe.
3. Gently crack an egg into each avocado half.
4. Place the avocados in glass or stainless steel baking dish. Cover with foil,
and bake for 15 to 20 minutes, or until eggs reach desired doneness.
5. Season, top with ½ tablespoon of butter on each, garnish and enjoy!

GRILLED AVOCADO
1 avocado
Olive oil, brushed
Salt and pepper, to taste

1. Peel the avocado. Slice the avocado in half and pit.

2. Brush each avocado half with olive oil.
3. Put both halves face down on the grill. Grill 1–2 minutes.
4. Remove from grill and add salt and pepper to taste.

PICKLED AVOCADO
½ cup distilled white vinegar
1 tbsp. kosher salt
1 tbsp. sugar
½ tsp. whole coriander seeds
½ tsp. whole cumin seeds
2 ripe but still firm avocados
6 fresh cilantro sprigs
1 clove garlic, thinly sliced
1/2 jalapeno or serrano chile, stemmed, seeded and cut into thick
matchsticks
Zest of 1 lime, removed with a vegetable peeler

1. Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and ½ cup
water in a small saucepan and bring to a boil, stirring to dissolve the salt and
sugar. Remove the pan from the heat and let cool to room temperature.
2. Halve, pit and peel the avocados, then cut them into ½ inch-thick slices.
Place the avocado slices in a wide-mouth pint-size glass jar along with the
cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the
jar and cover.
3. Gently turn the jar upside down and rotate to mix the aromatics, avocado
 and brine evenly. Refrigerate for at least 2 hours.
* The pickled avocado slices will keep, tightly sealed in the refrigerator, for up
to 1 week.

STUFFED AVOCADO
2 – 4 avocados, sliced in half and seed removed
1 lemon, juice of small handful grape tomatoes, diced
1/3 cucumber, diced
1/3 orange bell pepper, cored and diced
1 jalapeno, seeds removed and diced
¼ red onion or 1 small shallot, diced
1 garlic clove, minced or 1/8 – 1/4 tsp. garlic powder
1 – 2 tbsp. hummus or vegan mayo
Sea salt & fresh cracked pepper, to taste

Prepare the ingredients. Once you’ve sliced the avocados and removed the
seeds, squeeze or rub a little lemon juice on the flesh to keep the browning at
bay.
Place the tomatoes, cucumber, bell pepper, jalapeno, onion, and garlic in a
small/medium mixing bowl, add just enough of the hummus/tahini/vegan mayo
to bind.
Fill avocados and top with salt, pepper and squeeze of lemon.

Some of these recipes are from the Heal Yourself Cookbook and Diet Guide. For more
recipes like these, plus a complete shopping guide, get your copy of the
Heal Yourself Cookbook.

Save 10% by using the coupon code AVOCADO.