spicy avocado & yoghurt puree

11th January 2010

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There are two things I missed most when I was in India. My beautiful quiet, calm, abundant, green (especially after the first Winter’s rain) garden which gently holds my heart when I spend time in it.  And the most wonderful fruit existing…..avocados.

They are also a part of our garden, as we have at least 10 trees.  This is the season for them.  So when arriving home from India at 5.00 in the morning, I waited and waited and waited, until the first morning, golden light appeared, and I went out and picked a basket full from the trees.  That week I had to wait patiently for them to ripen.  And, after enjoying them daily, I remembered this wonderful dish that my friend, Anna had created.  It goes so well with this kitcheree recipe, Donna’s baked potatoes, roasted vegetables or any rice dishes.

The avocado is one of the world’s most perfect foods.  At their peak, they contain a high amount of fruit oil, a relatively rare element that gives the avocado its smooth mellow taste, nut-like flavour, and high energy value.  They have a perfectly balanced pH, being neither acid nor alkaline, are easily digested, and are rich in mineral elements that regulate body functions and stimulate growth.  Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anaemia.  One of the most valuable sources of organic fat and protein, avocados, as a regular part of your daily diet will improve hair and skin quality as well as soothe the digestive tract; however, those with liver problems will find it hard to digest due to its fat content.

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spicy avocado & yoghurt puree

Lately, I have been making a dairy-free version by omitting the yoghurt and increasing the avocado’s to four, adding a big handful of coriander and mint, the juice of a lemon or two, half a chilli, salt and pepper to taste and blend to the desired consistency.

ingredients :

2 ripe avocados

1 cup full-fat yoghurt

¼ cup chopped fresh coriander

¼ cup chopped fresh mint

½ small, fresh, red chilli, stalk removed, seeds intact (whole chilli if you like spicy foods)

preparation :

Seed the avocados and scrape the flesh into a bowl.  Add the yoghurt, mint, coriander and chilli. Blend until creamy using a hand blender.  If you prefer, all ingredients can be blended in a mini food processor or blender, whatever you have available.

Avocado health benefits from ‘Whole Foods Companion – A Guide for Adventurous Cooks, Curious Shoppers & Lovers of Natural Foods’ – Dianne Onstad

Shared goodness from Stacey

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1 comment

  • Treesha

    I’ve come across many a recipe for my marvelous avocados, however, none like this!! Sounds so yummy!! Thanks for this recipe…. can’t wait to try it!

    Btw, I recently moved from Florida and I sure do miss my friend’s avocado trees with their endless supply of this fresh fruit!! 🙁

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