Avocados. They’re one of the best foods to stock up on while quitting sugar. And since so many of you are doing the Quit Sugar Dance just now, I thought I’d do a little post dedicated to these balls of goodness (and give you some recipe ideas). PS. It’s not too late to join the pre-Christmas IQS program. It’s free. And fun. And there are more than $4000 worth of giveaways circling about. Details here.

Chocolate peanut butter mud shake, recipe below

But back to avocados. There are over 70 varieties of avocado in Australia and you’ll pretty much always find one in season. These little gems are high in water (about 75 per cent), nutrient dense, and rich in fibre and monosaturated fats. They’re one of the richest sources of beta-sitosterol,  clinically proven to reduce levels of ‘bad’ cholesterol. They also have a strong antioxidant capacity, to help prevent the healthy fats going rancid too quickly. But enough of the ode…check out these ideas for eating them:

1. Add cubes to your scrambled eggs.

2. Spread over Vegemite on toast…with some chili flakes on top (a taste sensation I discovered at Cafe Gitane in New York).

3. Chop into cubes and eat with Tamari drizzled over the top.

4. Mix with leftover roast chook and some grated cheese and pop under the grill (on toast or flat bread).

5. Avocado and coconut popsicles. For the recipe, check out my I Quit Sugar Cookbook.

avocado popsicles, recipe from the I Quit Sugar Cookbook

6. You’ll also find in my cookbook a recipe for a Cooling Avocado soup and an Avocado and Chocolate Mousse

7. Try them in this lovely anti-oxidising soup. Great for summer.

avocado and green tea chilled soup

  • 3 ripe avocados, peeled and chopped
  • 2 cups natural yoghurt
  • ¹/³ cup cashews
  • ¹/³ cup coriander, chopped
  • ¹/³ cup onion, chopped
  • 1 tbsp apple cider vinegar
  • 1 cup green tea, brewed and chilled
  • ¼ tsp freshly ground white pepper
  • ½ tsp paprika
  • sea salt to taste
In a food processor, combine avocado, yogurt, cashews, coriander, onion,  vinegar, green tea, sea salt and pepper. Blend until smooth. Remove from blender and transfer to a large bowl. Cover and refrigerate for 2 hours. Ladle soup into bowls and sprinkle with paprika. Serve chilled.

8. Add to coconut milk soup (when the soup is cooled).

9. Blend into a smoothie. How about this one:

Chocolate peanut butter mud shake

makes: 4 normal serves, 8 kiddie serves

  • 3 1/2 cups unsweetened almond milk (or plain milk)
  • 4 tbls unsweetened peanut butter
  • 2 soft avocado
  • ¼ cup raw cacao powder
  • 2  teaspoon stevia granules
  • 2 big handfuls of ice cubes

Place all ingredients in a blender, preferably a high-powered one, and whiz. If you’re using a regular blender or stab-mixer, add a little water. Pour into glasses to serve. Pop in a straw.

10. Make an avocado and almond dip by blending 1 avocado, 1/2 cup cream cheese (see my recipe here), a clove or garlic and a dash of lemon juice, then stir through a handful of flaked almonds.

11. Add slices to grapefruit segments and slices of fennel.

12. Blend with coconut cream and skyr to make an avocado and coconut breakfast mousse.

 Anything special you do with avocados? Any tips you’d like to add?

Have your say, leave a comment.