This is a recipe from our favorite naturopath here in Calgary. I haven’t made it yet, but it sounds delicious and I am eager to try it soon. If you try it leave comments on your experience so that we can all learn from each other.
- 2 tbsp AKA miso
- 1 tbsp tahini
- 10 baby red potatoes (yams or other potato varieties can also work)
- 1 tbsp olive oil
- 1 avocado
- Ground pepper
- Sea salt
- 2-4 tbsp water
- Preheat oven to 400. Slice potatoes into 1/2 cm slices. In a mixing bowl stir potatoes with olive oil and a pinch of sea salt until potatoes are lightly covered in oil. Arrange potatoes in 1 layer on a baking sheet. Bake for 10-15 minutes or until slightly golden on the underside.
- While potatoes are baking mash miso with water and tahini in a small sauce pan. Mix together until thick gravy like consistency over medium heat. Adding water as needed. Mix until warm and smooth.
- Remove potatoes from oven and arrange on a plate. Top with a layer of sliced avocado. Then a generous pour of miso gravy on top. Add cracked pepper and a pinch of sea salt and enjoy this hearty wintery and indulgent (but guilt free) snack.’
Be healthy! Enjoy life. Be extraordinary.
I am continually looking for things that I can make that my celiac daughter will like and is ok for a gluten free, grain free, dairy free little girl(she would argue that). Well awhile back I found this yummy looking recipe for chocolate truffles that were made with chocolate and avocado. I was intrigued so I had to try them.
Daughter #1(the celiac) wouldn’t try them(she is concerned about feeling ill and refuses to try many new items), but #2 was tres excited about this treat.
I muddled through the recipe one sunny afternoon and I was very pleased with the results. Daughter #2 was also very happy with them, as were numerous co-workers that I had to share this with. It really is amazing, how wonderful and decadent they taste(pssst! these are almost healthy).
Dark Chocolate Avocado Truffles
6 oz. dark chocolate (I used 67% chocolate chips)
1/3 cup mashed avocado (about 1 small avocado)
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons cocoa powder, for rolling (optional)
Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I just use an oven safe bowl over my small saucepan for this.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
Try them out. I think you will really enjoy them and they are guilt free as well.