Avo. It’s For Life. Not Just For Brunch.

Avocados are full of health benefits. They are enriched with vitamins K, B6, B6, B9 and E, as well as potassium. They have a high fat content – but it’s monounsaturated fat which is very good for you. These fats slow down your digestive system and keep you feeling full for longer. Avocados can regulate your blood pressure, boost your immune system and they make your skin and hair look and feel glorious. Is there anything this superfood doesn’t do?

Due to these qualities, avocados are ideal dietary staples for vegan and vegetarians – and there’s no harm in eating one whole avocado per person per day. So, that’s the perfect motivation to start growing your own produce at home – don’t let not having a garden stop you.

Once your delicious, homegrown avocados are ripe and ready to harvest – it’s time to think of ways to tuck into them to keep your diet varied.

We all love smashed avocado on toast, and it’s a reliable, classic brunch for a reason – it tastes heavenly and paired with carbs it keeps us full for hours. But there are many other ways to enjoy your avocados, let us inspire you!

DIY:

• Cut your avocado in half, and remove the pip. Rub a small amount of olive oil into the flesh, and season with a dash of black pepper and chilli flakes before placing the two halves in the oven.
• The trick is not to overbake your avocado. Fifteen minutes at an oven temperature of 200ᵒC s sufficient to thoroughly warm the flesh without the flavour turning bitter. Whilst your avocado is in the oven, turn your attention to preparing your scrambled tofu.
• Crumble and mash your usual choice of tofu in a bowl with a fork and then fry it over medium heat in a frying pan until it is lightly brown and then add diced tomatoes.
• In a separate bowl, mix one third of a cup of soya milk. Add some seasoning as you wish – paprika, black pepper, garlic and onion (either in power form or finely chopped from fresh). Adding some nutritional yeast will add some additional texture to your tofu, and enrich you with some essential B12.
• Add the mixture to the pan with the tofu and tomatoes, and mix it together.
• Scoop the avocado from the peel, and combine it with the tofu and serve on a plate.

DIY:

• Finely chop a quarter of a red onion, one sliced capsicum pepper and lay these on a nest of spinach.
• Pluck a ripe avocado from your tree and cut it into chunky wedges. If you are taking your lunch to work, squeeze a little lemon juice over your avocado pieces, to prevent them from going brown.
• Now add a liberal handful of chopped mango which is packed with nutrients and antioxidants and will keep your hair, skin, eyes and heart in blooming health. The natural sugar will serve as a pick-me-up and give you an energy boost for the afternoon. Plus, it tastes delicious with avocado. If you don’t like mango, choose your own favourite fruit instead.
• For a final touch, sprinkle some walnuts over your salad for a bit of crunch and a cardiovascular boost. These will also top up your omega-3 fatty acid levels and with the avocado, keep your stomach feeling full for the afternoon.

DIY:

• Take half a regular sized pumpkin, scoop out the seeds and then chop it into small chunks. Drizzle these pieces with a light coating of olive oil, then toss them to distribute the oil evenly and place them in a shallow roasting pan or on a tray before popping them in the oven for thirty minutes at 220.
• Whist the pumpkin bakes, boil wholemeal pasta with a little salt.
• As the pasta simmers and the pumpkin softens, add the flesh of two avocados along with two tablespoons of olive oil, two garlic cloves and a handful of fresh basil leaves to your food processor. Blend these to form a creamy sauce – add salt and lemon juice as desired to season.
• Over a medium heat, lightly fry chopped onion and garlic in olive oil and allow these to cook gently before adding mushrooms, chopped into slices or quarters depending on your personal preference. The mushrooms are sources of fibre and protein so be generous, as they are wonderful for plant-based diets.
• Combine the cooked pasta, roasted pumpkin and fried mushrooms into a bowl to mix in the avocado sauce, then serve with a dusting of nutritional yeast ‘parmesan’ if desired.

DIY:

• Peel and scoop the flesh from three ripe avocados, before mashing them with a fork in a bowl. Make it smooth, or leave it a little chunky to suit your preference – this option will be complemented by the veggies.
• Add a pinch of salt, one tablespoon of olive oil, the juice of one squeezed lemon or lime and a handful of finely chopped, fresh coriander leaves.
• Add red onion, tomatoes and capsicum peppers which have been chopped and diced into small chunks and mix these in with the rest of the mixture.
• If you like spicy food, you could also add some chopped fresh chillies or jalapeños at this stage. Alternatively, if you have a sweet tooth – add some pineapple chunks or pomegranate to your guacamole.