Vitamina de Abacate

This smoothie was made with avocado, lime juice, frozen banana, non-dairy milk, spirulina, and stevia

This avocado smoothie is such a treat! My recipe is based on the one that my dad used to make for me growing up. He fell in love with it in Brazil, there they call it vitamina de abacate. There are a few different ways it can be made so I'll share some different options. 

First peel a banana, slice it up and place it in a small Tupperware container and freeze it. I usually keep several bananas in the freezer because I use them in smoothies. If the banana isn't frozen the texture of the smoothie will be goopy instead of creamy. (picture from google images)

slice an avocado and add it to the blender. (picture from google images)

Squeeze in lime or lemon juice. I usually use a lime but a lemon will also work

Scoop a teaspoon of spirulina. A handful of spinach or kale can also be used. 

Add 8 oz of yogurt for a thick smoothie or 8 oz of milk for a thin smoothie. I like both ways, it just depends on what I feel like at the time I am making it. 

I use Bellwether Farms sheep milk yogurt since I am sensitive to cows milk. Goat milk yogurt has too strong of a flavor for me. For milk I use my own nut milks since I am allergic to cow's. Even when I make a smoothie using yogurt I add a little milk as well, otherwise it won't blend.

 

 Delicious!

After I blend the smoothie I taste it. Sometimes I add a few drops of stevia. Usually the banana makes it sweet enough, however now and then it needs a little something extra. Raw honey or turbinado can also be used. 

Vitamina de Abacate (Avocado Smoothie, serves 2)

1 frozen ripe banana, sliced into 1/2 inch pieces

1 avocado

Juice of 1 lime or lemon (optional)

2 cups plain full fat yogurt or milk of your choice

1 tsp spirulina or 1 handful of spinach/kale

A few drops of stevia or 2 medjool dates

Peel, slice, and freeze 1 ripe banana. Add the banana and the rest of the ingredients (except for the sweetener) to the blender. Blend until smooth and creamy. Depending on the size of the banana and avocado it may need a little extra milk to help it blend. Taste to see if it needs sweetener. If it does add a few drops of stevia or a tsp of raw honey and blend one more time. Pour into two 12 oz glasses and enjoy!

I posted this on Kelly the Kitchen Kop's blog for her Real Food Wednesday post! Check it out to see other blogger's recipes for real food!

Spicy Guacamole

Guacamole is one of the best snacks ever. Creamy goodness from the avocado, a little zip from the lemon, and a kick from the cayenne pepper; sign me up. I really like using my food processor because the acid from the lemon juice and the fat from the avocado whip together to make a mousse like mixture that literally melts in your mouth.

2 ripe avocados
4 sprigs of cilantro (optional)
3 small cloves of garlic
Salt and pepper to taste
Cayenne pepper to add a kick
Juice of 1 lemon
1 medium ripe tomato, chopped

Cut 2 avocados in half and remove the stones. Scoop the flesh into a food processor. Add the cilantro (if using), garlic, salt, pepper, and cayenne (a few dashes should do the trick). Blend until smooth, it was about 30 seconds or so for me. Squeeze in the lemon juice and blend for another 30 seconds, the mixture should "fluff up." Lastly, chop up the tomato into small pieces and stir it in. Give it a taste and add more salt or pepper if necessary.

Layered Bean Dip

I went to a party and brought this layered bean dip along with corn chips. Everyone there ate some and then came back for more. I left with an empty dish. 

I made it with black beans vs pinto just for fun, feel free to use whatever you enjoy the most

2 cups cooked and drained black beans (cook them with celery, garlic, and onions for flavor)

1 Avocado

Juice of 1 lemon

2 cloves garlic

Salt and Pepper to taste

1 cup cashew cheese sauce 

1 cup salsa

1/3 cup black olives, chopped

1/4 cup cilantro, chopped 

Mash up 2 cups of cooked beans (black or pinto) and spread at the bottom of a 9x9 glass dish or pie pan. Blend the avocado, lemon juice, garlic, and salt & pepper together. Then spread that on top of the beans. 

Put a layer of cashew cheese on top of the guacamole. If using daiya cheese sprinkle it on after the salsa. 

Spread salsa over the cheese and sprinkle with olives and cilantro.