Recipes

1. Cook the pasta according to the directions on the package in plenty of salted water until al dente.
2. Halve the avocados, remove the stones and peel off the skin. Dice the avocado.
3. Drain the pasta. Stir in the pesto and avocado cubes. Place in a serving dish, season with salt and pepper and serve.

Recipe Tip

• Make your own pesto: in a small food processor whiz up a generous handful of fresh basil leaves with 1 tablespoon of pine nuts, 1 garlic clove, 4 tablespoons of avocado oil and a handful of grated Parmesan cheese. Season the pesto with salt and pepper.
• Delicious with grated Parmesan cheese.

2 avocados

250 g rigatoni (pasta)

2-3 tbsp fresh pesto

1. Combine all ingredients for the avonaise in a small bowl and mix together with a hand blender until smooth. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
2. Stir the avonaise together with the potatoes, spring onions, celery, and parsley. Season to taste.
3. If using, serve with greens, chili flakes, smoked paprika and an avocado rose.

500g new potatoes, cooked
2 spring onions, chopped
1 tbsp. freshly chopped celery
2 tbsp. freshly chopped parsley
Sea salt and pepper

To serve (optional): greens, chilli flakes, smoked paprika, 1 avocado rose from 1/2 avocado

For the avonaise:
1 avocado, pit and skin removed
4 tbsp. extra-virgin olive oil
2 tbsp. sushi vinegar
2 tsp. yellow mustard

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1. Pulse the oats in the food processor or blender until fine.
2. Add all the other ingredients in and blend them until smooth. If you like your smoothie to be thinner, add some extra almond milk. For presentation and colour that pops, blend in a handful of frozen raspberries.
3. Serve immediately in a glass with a re-usable straw or as an attractive smoothie bowl. If you’re having it as a smoothie bowl, top with toppings of your choice.

1 tbsp. oats
1 avocado, pit and skin removed
1 tbsp. chia seeds
1 tbsp. hemp seeds
2–3 pitted dates, finely chopped
150ml unsweetened almond milk
125g frozen blueberries
A handful of frozen raspberries

Toppings: hemp seeds, chia seeds, sliced avocado, rose petals, puffed grains

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1. Slice the tomatoes and mozzarella.
2. Halve the avocados, remove the pit, and peel off the skin. Slice the avocado.
3. Arrange the tomato, mozzarella, and avocado on 4 plates. Drizzle with the oil. Sprinkle with basil, salt, and pepper to taste.
4. Serve with pesto as an extra dressing, if desired.

Recipe Tip

• Drizzle the avocado with lemon juice for an extra refreshing salad.

4 tomatoes
3 balls of mozzarella (125 g each)
2 avocados
4 tbsp avocado or extra virgin olive oil
Basil for garnish

Optional: 4 tbsp (fresh) basil pesto

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1. Cut the avocado in half, remove the pit, and scoop out half the flesh.
2. In a blender, add the avocado, espresso, sweetened condensed milk, milk, and ice cubes.
3. Blend until smooth and creamy.
4. Decorate the inside of a glass with chocolate syrup.
5. Pour the blended drink into the glass.
6. Serve immediately and enjoy!

In collaboration with @spicynoemie

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½ ripe avocado

1 shot of espresso

100 ml sweetened condensed milk

50 ml milk

Ice cubes

Chocolate syrup (for decoration)

1. Peel and chop the onion, green pepper and tomatoes. Heat a small amount of extra virgin olive oil in a frying pan and fry the vegetables on low heat. Halfway through cooking, add Tabasco sauce to taste, and a pinch of salt and garlic salt. Stir occasionally until the vegetables are tender. Set aside.
2. Heat a small amount of extra virgin olive oil in another frying pan and brown the tortillas on both sides. Set aside.
3. Cut the avocado in half, and remove the stone and skin. Thinly slice each half, widthways, and form a spiral. Set aside.
4. Finally, heat the oil in a frying pan and fry the two eggs.
5. Place the omelettes on two plates, cover with vegetables and top with the eggs. Serve with the avocado and a few sprigs of fresh coriander.

1 avocado

2 wheat/corn tortillas

2 eggs

2 ripe tomatoes

½ onion

1 green Italian pepper

Garlic salt

Tabasco sauce

Salt

Extra virgin olive oil

4-5 sprigs of fresh coriander

1. Place the cherry tomatoes in a baking dish and drizzle with a little olive oil. Set aside.
2. Cut the pork into two-centimetre-thick pieces and season with salt and pepper.
3. Roll up inside the turkey slides and tie with twine.
4. Heat a little oil in a frying pan and sear on all sides over a high heat. Transfer to a dish and finish in the oven at 220 ºC for 5 minutes.
5. Meanwhile, roast the cherry tomatoes.
6. For the sauce, cut the avocado in half and scoop out the flesh.
7. Place in a food processor together with 8-10 coriander leaves, onion, garlic and tomato. Blend.
8. Add the oil, mayonnaise, salt and lemon. Blend again.
9. Serve the tenderloin on a bed of avocado sauce, accompanied by roasted cherry tomatoes.
10. Garnish with toasted pine nuts and fresh chives.

1 pork tenderloin
6 slices of turkey
Extra virgin olive oil
Salt
Black pepper
Cherry tomatoes on the vine
1 ripe avocado
1 bunch of fresh coriander
1/4 onion
1 garlic clove
1/2 plum tomato
1 tablespoon of extra virgin olive oil
2 tablespoons mayonnaise
Juice of 1 lemon

Topping options
Fresh herbs (chives, parsley, thyme,…)
Toasted pine nuts

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1. Blend all the ingredients together until smooth.
2. Add extra almond milk if you’d like your smoothie to be thinner.
3. Serve straight away with a re-usable straw

1 avocado, pit and skin removed

Juice from ½ orange

Juice from ½ lemon

1 frozen banana, cut into chunks

150ml unsweetened almond milk

2 tsp. vanilla extract

1 tbsp. hemp seeds

1. Preheat the oven to 180C / gas mark 4. Brush both sides of the tortillas with oil. Use cookie cutters to cut as many shapes out of the tortillas as possible. If you or the kids are finding it hard to push the cutter all the way through the tortilla, you can finish the job with some clean kitchen scissors.
2. Arrange the shapes on a baking tray lined with baking paper and sprinkle them with the curry powder or spice mix of your choosing. Bake the shapes until they are crispy, ±8 minutes, though keep an eye on them as they can burn quickly.
3. Meanwhile, wash the cauliflower. Remove the leaves from the cauliflower and cut a slice from the top (opposite side of the stem) so it can stand upside down. Remove as much of the tough stem as you can to create space while keeping the head in one piece.
4. To serve, fill the cauliflower ‘bowl’ with guacamole and dip the baked tortilla shapes into it.

4 (multigrain) tortilla wraps

2 tbsp. olive oil, or truffle oil for a more decadent version

Curry powder, or try your own spice mixtures using paprika, ground cumin, onion powder, etc.

1 small cauliflower

1 portion of guacamole

1. Halve the avocados, remove the pit and peel off the skin. Dice the avocado and halve the tomatoes.
2. Finely chop the basil. Add the basil, avocado oil and lemon juice to the (jam) jar. Add salt and pepper to your taste. Close the lid and shake until well-mixed.
3. Sprinkle the salad mix on 2 plates (or in lunch boxes). Divide the avocado and tomatoes over the salad. Add the burratas. Drizzle the dressing over the salad or keep the dressing in the jar to use just before serving.

2 avocados

100g pomodoro tomatoes

1 basil sprig

3 tbsp avocado oil

1 tsp ginger syrup

1 tbsp lemon juice

50g baby leaf salad mix

2 mini burratas (50g each)

1. Peel the avocado, remove the stone and cut it into pieces.
2. Remove the leaves from the basil stalks.
3. Place both ingredients in a food processor.
4. Add the cream or alternative, lemon juice, salt and cumin to taste.
5. Blend to a creamy texture.
6. Pour into clear glasses (using a piping bag).
7. Decorate to taste.

1 fresh avocado
2 sprigs of fresh basil
200 ml cream or alternative
Juice of 1/2 lemon
Salt
Ground cumin
Water (optional)

Topping options
Cherry tomatoes
Fresh basil
Black pepper
Edible flowers
Sprigs or sprouts
Microgreens
Crispy onion

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1. Cut the tomatoes into pieces and the cucumber into half slices. Slice the onion into half rings. Remove the seeds from the red chilli pepper and slice into rings.
2. Halve the avocados, remove the pit, and peel the skin. Dice the avocado. Also, cut the feta into cubes.
3. Whisk together a dressing using lemon juice, oil, and oregano. Season with salt and pepper.
4. In a bowl, mix the tomatoes with the cucumber, onion, chilli rings, and olives. Gently fold in the avocado and dressing.

Recipe Tip

• Finely chop a bunch of flat parsley and mix it into the salad.
• For extra spice, add 1 grated garlic clove to the dressing.

3 tomatoes

1 cucumber

1 red onion

½ red chilli pepper

2 avocados

150 g feta

½ lemon

4 tbsp avocado oil or olive oil

2 tsp dried oregano

100 g (Greek) olives