Sunday, March 8, 2015

Avocado Bliss!!!

When I found this recipe that had Avocados and Kale, my 2 favourites, I knew I had to make it. From the website Spabettie. I can't wait to try more of her recipes. It was fantastic!!!

avocado & kale 
1/4 cup (40 g) Pecan Parmesan (recipe below
1/4 cup (40 g) bread crumbs (I used gluten free)
juice of 1 lemon 
1 large avocado 
olive oil spray 
1 teaspoon extra virgin olive oil 
salt and black pepper to taste 
1 garlic clove, minced 
4 cups (160 g) tightly packed destemmed chopped kale 

1/2 cup (80 g) raw cashews, soaked in water at least 1 hour, water reserved 
1 tablespoon apple cider vinegar 
1 tablespoon lemon juice 
1 tablespoon nutritional yeast 
1 teaspoon whole grain mustard 
1/2 teaspoon turmeric 
1/2 teaspoon smoked paprika 
salt and black pepper to taste  

2 English muffins (I used gluten free pizza crust)
sliced tomato, optional 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking sheet. 
Combine the Pecan Parmesan and bread crumbs in a small shallow bowl. Pour the lemon juice into another small shallow bowl. 
Cut the avocado in half and remove the pit. Without removing the peel, slice each half into 4 quarters. Use a spoon to carefully scoop each slice out of its peel. One at a time, place an avocado quarter in the lemon juice and, using one hand, turn to coat on all sides. Using your other hand, place the slice in the bowl of crumbs and gently turn to coat all sides. Place each slice on the prepared baking sheet. Lightly spray the slices with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until the exterior is golden and crisp. 
Meanwhile, heat the 1 teaspoon of oil in a large shallow saucepan over medium heat. Add the garlic and sauté until golden and fragrant. Add the kale and keep stirring until just beginning to wilt. Remove from the heat and add salt and pepper. 
To prepare the hollandaise sauce, combine the cashews, vinegar, lemon juice, nutritional yeast, mustard, turmeric, and 6 tablespoons of the reserved soaking water in a blender or food processor and process until smooth. Add more soaking water as needed to thin the sauce. Add salt and pepper. You can make the sauce up to 2 days in advance; if so, you may need to add more water later to thin it out. 
Split the English muffins in half and toast them. Place halves on each plate, cut side up. Place a tomato slice on each, if using. Divide the kale among the muffin halves. Top each half with two crispy avocado slices. Drizzle hollandaise sauce over the top and serve immediately.

pecan parmesan
3 cups (375 g) pecan pieces 
1 cup (70 g) nutritional yeast 
1 1/2 tablespoons fresh lemon juice 
1 teaspoon minced garlic  
to make the pecan parmesan
Combine the pecan pieces, nutritional yeast, lemon juice, and garlic in a food processor and process until the mixture resembles bread crumbs. Transfer to an airtight container and refrigerate until ready to use or up to 2 months. 

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