Avocado and Coconut Frozen Treat with Fresh Basil and Mint by Jill Mant
The Brit doesn’t like avocado. I can’t for the life of me figure out how that is even possible. What’s worse is that now I’m not certain that I can ever move back to Northern California, as I don’t believe that it is legal to live there and not love avocados!
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
The American Heart Association (AHA) Dietary Guidelines recommend a diet that has at least five servings of fruits and vegetables, contains up to 30% of calories from fats (primarily unsaturated) and is low in saturated fat, cholesterol, trans fats and sodium while being rich in potassium. Avocados can help you meet the AHA dietary guidelines because they have both monosaturated and polyunsaturated fat and contain potassium.
Mention avocados and most people visualize a heaping plate of homemade Guacamole with a side of chips, or if you are from California, you probably conjure up a whole grain sandwich with sprouts, tomato, and a hunk of avocado and possibly some lean turkey breast on it. But avocado is so much more versatile than just this.
Last Friday evening, our friends Janie and Steve came over for dinner. Janie pens the healthful and informative blog, GlutenFreeVegan.me. She brought these incredibly rich and luscious brownies with avocado frosting with her and I wish you could have heard the conversation at our table! Colin has had a young scientist from France working in his lab for the past few weeks and had brought him home Friday night. Young Frederick was quite the chef (must be in the genes) and had baked a delicious Blueberry Crumble and brought it with him. He was just astounded to discover that Janie’s “Brownies” were (a) raw, (b) contained not a spec of flour and (c) that the frosting was made with avocado and cocoa.
Just last week Jeanette, of Jeanette’s Healthy Living, replaced the butter in a sauce recipe with avocado and made this incredible brunch dish.
Personally, one of my favorite ways to eat avocado is to slice it, salt it and pop it into my mouth! But, then again, the whole purpose of joining groups like this one is to push myself out of my comfort zone and to expand my culinary repertoire. With that in mind, when I found this recipe on the wonderful blog that the lovely Yvette and her sisters publish, Muy Bueno Cookbook, I just had to try it.
I do not have popsicle molds or popsicle sticks in the house, so I just purchased these pretty little plastic wine glasses to freeze them in. Seems more appropriate for grown up guests anyway and they can be recycled for years of use. I also experimented and added some fresh basil and mint to the recipe, which really made the flavors pop. In my opinion the addition of the herbs not only increases the healthfulness of this rich treat, but is almost a must for adult consumption. To me the avocado and coconut alone were just too bland. I decreased the sugar in the recipe by half and added some Agave nectar.
You do taste the avocado, so I am assuming that these four delicious frozen confections will be all mine to eat, but don’t let that deter you from trying these. They are delicious, refreshing, buttery and smooth and there is a crispness imparted by the fresh herbs that is really delightful, similar to a minty Mojito…hmmmm, makes me wonder how this recipe would work as a cocktail with a bit of rum, churned through the ice cream maker? Stay tuned to this blog!!!
Please check out my fellow bloggers and see what divine, delectable and healthful avocado recipes they have cooked up. You will find our fearless leader and promoter of all things healthy, Mireya at My Healthy Eating Habits. She and I are joined by the lovely Alyce and her pups at More Time at the Table, my good friend and phenomenal Indian chef Ansh of Spice Roots, our very own resident Mother Teresa, Jeanette of Jeanette’s Healthy Living, weight watcher expert Martha at Simple-Nourished-Living, the very entertaining Sarah from Everything In the Kitchen Sink and the innovative and healthful Casey from Bookcase Foodie. The added bonus of visiting their blogs is that you will now have eight fabulous avocado recipes without buying the book!!
|Frozen Avocado, Coconut, Basil and Mint Popsicles||
- 1 cup water
- 1/4 cup sugar
- 2 Tbsp Agave Nectar
- 2 large Avocados from Mexico, halved, pitted and peeled
- 1/3 cup coconut milk, do not use coconut cream
- 3 tablespoons fresh lime juice
- 1/4 cup packed Basil Leaves
- 1/4 cup packed Mint Leaves
- Dash of salt
- Heat water in a small saucepan, add sugar and agave and stir occasionally until the sugar melts.
- Place the mint and basil leaves in the blender first, top with avocado, lime juice, coconut milk and salt, then pour in the syrup you just made with the water and sweeteners.
- Blend well.
- Pour into popsicle molds or plastic wine glasses and freeze at least 4 hours.