**Raw Avocado Fries

So... You know how I am when it comes to a bargain with fruits and veggies. I bought so many avocados at $2 a bag and decided to make some avocado fries. If you dont have a dehydrator, they can be made in an oven at a low temperature setting.

Yield: 1 serving
You will need:
-2 avocados  (peeled and pitted)
-2 tablespoons ground flax seed
-2 tablespoons shredded coconut
-1/2 tablespoon oregano (any spice, like paprika, chili, rosemary, etc.)
Directions:
1. Slice the avocado into long fries (each avocado should make about 8 fries)
2. Mix all the other ingredients in a bowl and roll each avocado into the coating
3. Layer the avocado fries onto a Teflon sheet on a dehydrator tray and dehydrate for 5-6 hours at 115 degrees (flip the fries once throughout dehydration)
4. Enjoy on their own or with a side of homemade tomato ketchup (tomato paste mixed with coconut sugar)

Comments

Post a Comment

Popular posts from this blog

Kelp Noodle Sushi Wrap

Image
I love the crunchy and juicy texture of kelp noodles. Instead of eating them in a salad, I thought I would create a sushi wrap with them. I also made another wrap using swiss chard and it was just as perfect. I think I ate probably 7 of the sushi rolls! Yum! Yield: 1 serving You will need: -1 1/2-2 packages of kelp noodles -1 cup sliced cherry tomatoes -3 chopped up green onions -1 cup sliced cremini mushrooms -Any other vegetables your heart desires -7-10 nori sheets Dressing: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley/cilantro -6-7 tablespoons of water Directions: 1. Soak the kelp noodles in warm water for 15 minutes and drain once ready (I cut the noodles into smaller noodles using scissors) 2. Mix all the ingredients together with as much of the dressing that you desire 3. Wrap the noodle mix, along with any other vegetables you would like into a sushi roll. Continue this process until you are...
Read more

Yasmines' Bandara Salad

Image
So every time we head to Cactus Club for dinner, I'm always scoping out their salads. The one salad that I'm sure you could all agree with me as a top contender would be their Bandara Salad. So I have to admit that this healthier salad variation was inspired by Cactus Club. I wanted to put a twist on the noodles and the dressing and I wanted to add edamame as the protein addition instead of the meat or any eggs. We actually had this huge bowl of goodness for dinner and Hass gave it a two thumbs up! Woohoo! Yield: 1 HUGE salad You will need:  Salad: -5 cups of Mixed Greens -1 head of Romaine Lettuce (chopped) -1/2 Red Bell Pepper (chopped) -1/2 Yellow Bell Pepper (chopped) -2 sprigs of Green Onion (chopped) -1 Carrot (grated) -8 Medjool Dates (pitted and diced up) -1 large Cucumber (spiralized to imitate the noodles) -1 small pint of Cherry Tomatoes (diced) -1 cup Corn -1 cup Edamame Beans Directions: Mix all the ingredients in a large bow...
Read more

No Crust Pumpkin Pie With Coconut Whip

Image
I love the flavors of fall and that includes pumpkin in all its' forms! This is a pumpkin pie that has no crust but has all the flavor and is more like a pudding consistency. I paired it with coconut whip but you could easily have it on its own or with a scoop of vanilla icecream. Enjoy! Yield: 1 pie You will need: Pumpkin Pie: -1 1/2-2 cups pumpkin purée -1 teaspoon baking powder -A dash of cinnamon and pumpkin spice -1/4 cup flour -1/2 cup milk -1/2 tablespoon ground flax -1 teaspoon vanilla -1/2 tablespoon maple syrup Coconut Whip Cream: -1 can full fat coconut milk -1 teaspoon vanilla Directions: 1. Open can of coconut milk and place in fridge overnight. You will see that the fat content rises to the top. In the morning, scoop out the coconut fat and place in bowl with vanilla. Beat it with a hand/electric mixer until peaks form. Store in fridge or freezer in airtight container until ready to use. 2. Preheat oven to 400F 3.  Mix all the ingredients togethe...
Read more