We were blessed with an avocado bounty this weekend!
We got some while in Ojai, some in our CSA box, some in our fruit CSA box and some from a dear friend.
I did try to manage their ripening by placing some in bags, some on the counter and some in the fridge. Alas, they were all pretty much ripe at the same time.
So, 32 avocados in 3 days is what it was!
We started off on Friday at a party where I brought 12 avocados and a few limes to make one big vat of guacamole.
Down to 20.
On Saturday we all had one for breakfast (even Savage).
I like mine with a squirt of lemon, a dash of black lava salt, some fresh pepper and a touch of hot sauce.
Down to 15.
Saturday night we made veggie burgers and topped them with roasted orange bell peppers and avocado slices. I forgot to take a picture. Probably because we inhaled them.
Down to 11.
Sunday we were all getting a little avocadoed out...but we perservered. I made veggie fajitas and we topped them with...more guacamole of course.
Down to 6.
These last 6 avocados were destined to become dessert. A fairly common raw food recipe is a chocolate pudding made with avocados.
There's a few recipes with slight variations. I like my recipe since it only uses fruit sugars, no added agave. Here's what I do:
Raw Chocolate Pudding
1large or 2 small bananas
6-7 pitted medjool dates (soaked at least an hour and drained...save 2-3 Tbs of soak liquid to add to the recipe)
2 Tbs date soak water
pinch of sea salt
2 heaping Tbs raw carob powder (or cacao, or a mixture of the two)
1 tsp vanilla extract (or 1/2 vanilla bean pod, scraped)
Whirl everything in your Vita-Mix or food processor until completely smooth. Eat right away or refrigerate it in an airtight container to have cold pudding.
I like to top this with fresh fruit, or crumbled raw cereal.
I made a double batch and froze some into chocolate cubes for the girls.
seed/nut based smoothie and it's a chocolate shake!