by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
Pasta:
2 cups all-purpose flour, plus more for dusting
-1 1/2 teaspoons sea salt
-3 eggs, plus 1 for the egg wash
-2 tablespoons olive oil
-Avocado and cheese filling
Filling:
-1 avocado
-1/2 cup shredded mozzarella cheese
-1/8 cup shredded parmesan cheese
Sauce:
-3 tablespoons olive oil
-7 basil leaves
-1 small clove garlic
-1/2 small lemon, juiced
-1/8 tsp salt
-1/2 avocado
Ravioli from scratch directions:
1. In a large bowl whisk together the flour and salt.
2. Create a well in the center of the flour and add in the eggs. Mix them together well. Add the olive oil and knead the dough for 5 minutes.
3. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.
4. Take a small piece of the dough and run it through a pasta machine a few times until it is the thiner. Cut it into squares.
5. Place 1 teaspoon of filling in the center of a square of dough. Lightly brush egg wash around the edge of the square. Place a second square on top over the filling and use a fork to crimp the edges.
6. Continue with remaining pasta dough until all the dough or filling has been used.
7. To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top it is done. Drain pasta and toss with olive oil or sauce.
Ravioli filling:
1. Mix together.
Sauce directions:
1. In a food processor throw in the basil, olive oil, garlic, lemon juice, salt and pepper. Pulse until desired consistency. 2. Add in the avocado and pulse until smooth and everything is mixed well. Set aside. Strain and move back to saucepan.
3.- Throw your sauce on top, coating evenly. Add more parmesan cheese and some cherry tomates at the top. Enjoy!
By Alberto Escalante
by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
Avocado Pops. Perfect to enjoy this summer! ☀️
Ingredients:
One ripe avocado from Avocado Queen
5 tablespoons of sugar
1 1/2 cup of milk
1 teaspoon vanilla extract
Instructions:
Put in the blender one peeled avocado without the seed, 5 tablespoons of sugar, 1 1/2 cups of milk and 1 teaspoon of vanilla extract. Blend the ingredients until they are all mixed-up. Then, put the mixture in popsicle containers, put in the freezer and let them freeze. After a four (4) hours you’ll have a delicious Avocado Popsicle!
by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
These Avocado Brownies are rich & fudgy! Don’t forget to share with us your experience preparing these gluten-free desserts .
INGREDIENTS
🥑1 ripe avocado (about 7 ounces; 1/2 cup mashed)
🍫1/2 cup cacao powder 🥚2 eggs
🥥1 cup coconut sugar (or brown sugar)
🌰1/4 cup almond butter
🥧1 teaspoon baking powder
🌼1 teaspoon vanilla extract
🧂1/4 teaspoon fine sea salt
🍫1/2 cup dark chocolate chips (use a dairy-free brand, if needed)
INSTRUCTIONS
-Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (I like to grease the pan first, so the parchment paper will stay in place.)
Use a food processor to mash the avocado and get rid of the chunks. Combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.
Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.) Bake at 325ºF for 45 minutes, or until the center of the brownies looks cooked-through. (You don’t want any jiggle when you shake the pan.)
Allow the brownies to cool completely. The avocado flavor is MUCH more pronounced if you try these warm, so please don’t be tempted to taste them until they have come to room temperature.
Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.
⏲️
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
SERVINGS 16
🥑
Avocado Brownies Nutrition (per square): Calories: 126
Fat: 7g
Carbohydrates: 16g
Fiber: 2g
Protein: 3g
Recipe by Megan Gilmore
by AdMiN_PrOduCAnye | Nov 29, 2021 | Sin categoría
TOMATOES STUFFED WITH AVOCADO HUMMUS 🍅🥑 for Thanksgiving 🦃
INGREDIENTS:
4 heirloom tomatoes • 1 cup of cooked chickpeas without salt, drained • 1 avocado • 2 tablespoons of tahini • 3 tablespoons of fresh lemon juice • ¼ tsp of salt .
PREPARATION:
Cut a circle on top of the tomatoes 🍅. Carefully remove the pulp from the nucleus of the tomato with your fingers or a small spoon.
In a blender place the drained cooked chickpeas, blend them to make a puree (stop, scrape the shore and repeat until a doughy consistency forms). Add the avocado 🥑 and tahini and blend again. Add the 🍋 lemon juice and blend. Put the hummus in a bowl. Add grated carrots and mix. Put the hummus in the tomato carefully, and decorate with parsley.
NUTRITIONAL INFORMATION: Serving size: 1 tomato with 1/3 cup of hummus.
Recipe for 4 servings.
Calories: 254
Total fats: 13 g
Saturated: 2 g
Monounsaturated: 4 g
Cholesterol: 0 mg
Sodium: 176 mg
Carbohydrates: 25 g
Dietary fiber: 7 g
Sugars: 4 g
Protein: 7 g
