Wild Northerner Magazine Summer 2018 - Page 71

Zesty Avocado Pesto

A fresh spread with endless possibilities!

2 cups fresh basil

1 handful spinach (optional)

2 garlic cloves, minced

Zest from ½ lemon

Juice from ½ lemon

¼ cup nutritional yeast (dairy-free, nutritious cheese alternative)

¼ cup pine nuts (sub for walnuts, slivered almonds)

2 Tbsp extra virgin olive oil* (+1-2 Tbsp oil or water)

¼ tsp salt, more to taste

1/8 tsp black pepper, more to taste

1/2 ripe avocado

Add all ingredients (except avocado) to a small or medium food processor and blend until well combined. Add more oil or water to adjust consistency. Add salt, pepper or lemon juice to taste. To obtain creamier, more spreadable pesto blend in avocado. Enjoy this fresh, zesty pesto with toast, sandwiches, burgers, pasta, quinoa, spaghetti squash, zoodles…you name it! Refrigerate and consume within 3-5 days.

Avocado Toast 5 Ways

A balanced meal in under 5 minutes!

Basic Avocado Toast

1 slice bread, toasted (Ezekiel 7 Sprouted Grains bread)

½ ripe avocado

½ tsp lemon juice

Pinch of salt & pepper

In a small bowl, mash avocado until chunky. Mix in lemon juice and spices then spread mixture onto toast. Add your favorite protein to make it a complete meal!

1.Hummus Avocado Toast

2-4 Tbsp (1-2 oz) your favorite hummus (Sabra Roasted Pine Nut)

½ tsp extra virgin olive oil, drizzled (optional)

2.Tuna Avocado Toast

1 packet (2.6oz) tuna (Starkist Chunk Light Tuna in water)

Pinch of lemon pepper (or salt & pepper)

1 lemon wedge

3.Caprese Avocado Toast

Cherry tomatoes, halved

Fresh mozzarella, cubed

Fresh basil

Balsamic glaze, drizzled

4.Cottage Avocado Toast

1/3 cup cottage cheese

Pepper to taste

5.Egg Avocado Toast

1 egg, cooked to your liking

Pepper to taste

Caprese Stuffed Avocado

An eye catching & satisfying snack or appetizer.

Serves 1-2

1 medium-ripe avocado

Fresh mozzarella (bites or chopped)

Tomatoes, sliced

Fresh basil

Balsamic glaze

Slice avocados in half. Top with mozzarella, tomatoes, fresh basil. Drizzle with balsamic glaze. Prepare prior to serving to avoid avocado browning.

Avocado Fudge Cookies

They won’t know there’s avocados inside!

Makes 20 small cookies

2 ripe avocados (200-220g)

2 eggs (100g)

1 large ripe banana (120g)

1-2 Tbsp. honey (21-42g)

1 cup unsweetened cocoa powder (80g)

1 tsp baking soda

3-4 Tbsp dark chocolate chips or chunks, divided (45-60g)


1.Preheat oven to 350F. Cover a baking sheet with parchment paper.

2.Blend avocados, eggs, banana and honey until smooth.

3.Whisk in cocoa until combined, then gently whisk in baking soda. Mixture should resemble chocolate pudding.

4.Set 1 Tbsp. of chocolate chips aside. Fold remaining chocolate chips into cookie batter.

5.Use two spoons to scoop approximately 2 Tbsp. of dough onto baking sheet and slightly spread or flatten out dough. Top cookies with saved chocolate chips.

6.Bake for 18-20 mins. Cookies may not appear cooked; remove from oven anyway and let cool on pan for 5 minutes then transfer to a cooling rack for 15 minutes.

7. Once cooled, refrigerate in an airtight container THEN enjoy. Trust me… they taste much better once refrigerated!

Summertime Salsa

Bet you can’t have just one bite!

Ingredients –Serves 4-6

2 medium-ripe avocados, diced

1 heaping cup pineapple, diced

1 fresh mango, diced

½ cup red onion, finely chopped

½ cup purple cabbage, thinly sliced (optional)

1 small jalapeño pepper, seeded, finely chopped

2-3 Tbsp fresh cilantro, finely chopped

1 large lime, freshly squeezed

1 Tbsp olive oil

Salt and pepper to taste

Combine all ingredients in a large mixing bowl. Add salt and pepper to taste. Enjoy as is as a side dish, pair with whole grain tortilla chips or crackers, or enjoy over a bed of fresh greens. The sky’s the limit with this versatile recipe!

Note: Since avocados brown fairly quickly, prepare this recipe just prior to serving or save avocado prep for the last minute.