Well, don’t know about your taste, but this one to us is what food dreams are made of. Vibrant, fresh, and delicious. Anything with Avocado is good in our books! From one of our promising students, Michelle Glassbrook, who is about to graduate. Watch out world!
A little birdie told us Michelle is creating a recipe book, and we’re going to be her first customer. Don’t worry, we will make sure everyone knows how they can get it. Her natural talent has been obvious since day one, and we’re sure you will agree her recipes just get better and better.
Why are Avocados so good?
Oh and just in case you need a reminder, Avocados are rich in Vitamin C, Folate and good fats. They are also a great source of Vitamin E, and even have fibre. We usually eat at least ½ an avocado per day, but even one per week will add so much goodness to your diet… and did you know, they are really a berry from South Central America?!
- 2 Bagels (See recipe)
- ½ Avocado
- Pinch Himalayan Salt
- 2 Slices Tomato
- Tips of a few Rocket Leaves
- 6 pieces Coconut Bacon (recipe below)[br][br]
- [b]Bagel recipe[/b]
- ½ Cup Almonds (soaked overnight)
- ½ Cup Walnuts (soaked 2 – 4 hours)
- ½ Cup Cashews (soaked 2 – 4 hours)
- ½ Cup Sunflower Seeds (soaked 2 – 4 hours)
- ½ Cup Sultanas (pour boiling water over and soak for 15 minutes)
- ¾ Cup Flaxseeds
- 1 Cup Psyllium Husks
- 1 Garlic Clove, minced
- 1 TBSP Lemon Juice
- 1 TBSP roughly chopped Fennel leaves
- 40 g Green drinking Coconut Flesh
- ½ tsp Himalayan Salt
- Water
- Olive Oil[br][br]
- [b]Coconut Bacon Recipe[/b]
- 2 Cups young green drinking Coconut Flesh
- ¼ Cup Tamari
- 2 TBSP Organic Maple Syrup
- 2 drops Liquid Smoke
- Pinch Himalayan Salt
- Slice a bagel in half. The bagel’s halves can be warmed for 15-20 min in a dehydrator, but they are also delicious cold.
- Mash the Avocado with the salt in a bowl and divide between the bagels.
- Top each bagel with a thick slice of tomato, a few tip of Rocket leaves, and 2 – 3 pieces of coconut bacon.[br]
- Soak almonds, walnuts, cashews and sunflower seeds in cold water. Rinse and drain.
- Place the flaxseeds in a blender and blitz into flour. Set aside in a bowl.
- Blend the almonds, walnuts, cashews, sunflower seeds and sultanas until they resemble a paste. Water can be added a little at a time to get a paste consistency.
- Add the flaxseed flour, psyllium husks, minced garlic, lemon juice, fennel, coconut flesh and salt. Add two cups of water. Blend using the processor until well combined.
- Shape into 6 bagels. Brush with Olive oil.
- Place on a dehydrator sheet and dehydrate at 48 °C (118 °F) for 12 hours.[br][br]
- Scoop the flesh out of approx. 2 drinking coconuts and clean the attached husk off. Give each piece a quick rinse.
- Slice the coconut meat into 2 by 5-6 cm strips. It is best to use the soft pieces of coconut flesh, or you will have to slice the thicker pieces thinly. The pieces of coconut flesh should be about 3 mm thick.
- Place the strips in a bowl with all other ingredients and leave to marinate for 20 min.
- Place the coconut strips onto baking paper or a dehydrator sheet, and place in the dehydrator for approximately 12 hours at 48 °C (118 °F).
If you want to take your raw food journey to a more advanced level, consider our Raw Vegan Culinary Course.