Tag: salad dressings

Avocado Coconut Popsicles

These creamy popsicles are a real treat! Made with just 4 ingredients – nutrient dense avocados, coconut-almond milk, raw sugar and sweetened coconut flakes. They are also dairy-free, vegan, vegetarian and gluten-free.

It’s no secret, I’m pretty avocado obsessed! I grew up eating avocados all my life and I usually incorporate them into a meal just about every day! In fact, I love them so much I created an entire Pinterest Board[1] devoted to avocados. But I usually eat them in some type of savory dish such as guacamole[2], BLT[3], egg salad[4], in my salad dressings[5], with my soups[6] and more.

But the fact is, in Brazil where my Dad lived for many years, avocados were never eaten with salt; instead they were treated as the fruit that they are and were often sweetened with sugar. My dad used to make a smoothie years ago with avocados, milk and sugar which he called Vitamina. Because I love coconut, I took his smoothie idea and added coconut flakes and loved it! And since avocados are so nutrient dense, you’re also getting a good dose of healthy fats, vitamins and minerals to boot!

Avocado Coconut Popsicles
gordon-ramsay-recipe.com
Servings: 10 • Size: 1 pop • Old Points: 2 pts • Points+: 2 pts
Calories: 84 • Fat: 5 g • Carb: 11 g • Fiber: 1 g • Protein: 1 g • Sugar: 9 g
Sodium: 30 mg • Cholesterol: 0 mg

Ingredients:

  • 4 oz haas avocado (from 1 medium)
  • 2 1/3 cups unsweetened Almond Breeze Almond Coconut milk[7]
  • 6 tbsp raw sugar (or your favorite sweetener)
  • 1/2 cup sweetened shredded coconut flakes (Baker’s)

Directions:

Combine the avocado, milk and sugar in the blender and mix until smooth. Add the coconut flakes and mix to incorporate. Pour into the popsicle mold and freeze.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze[8].
I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.

References

  1. ^ Pinterest Board (www.pinterest.com)
  2. ^ guacamole (www.gordon-ramsay-recipe.com)
  3. ^ BLT (www.gordon-ramsay-recipe.com)
  4. ^ egg salad (www.gordon-ramsay-recipe.com)
  5. ^ salad dressings (www.gordon-ramsay-recipe.com)
  6. ^ my soups (www.gordon-ramsay-recipe.com)
  7. ^ Almond Breeze Almond Coconut milk (almondbreeze.com)
  8. ^ Blue Diamond Almond Breeze (almondbreeze.com)

Warm spaghetti with rocket, raisins and chickpeas

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This dish is a riot of colour, texture and flavours. The salad-style topping is an ideal way to liven up a bowl of plain pasta. Serve the salad on the side if preferred.

  • Serves: 4

  • Prep time: 20 mins

  • Cooking time: 3 mins

  • Total time: 23 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Cold pressed rapeseed oil is a rich golden colour and has a nutty, earthy taste; ideal for salad dressings. If preferred, use extra virgin olive oil.

Ingredients

  • 400g can chickpeas, drained and rinsed
  • 1 small red onion, finely sliced
  • 1 large carrot, grated
  • 100g raisins
  • 4 ripe tomatoes, sliced
  • 2 handfuls baby salad leaves
  • 4tbsp cold pressed rapeseed oil
  • 4tbsp carrot juice
  • Salt and freshly ground black pepper
  • 500g fresh spaghetti
  • 100g blue cheese, crumbled

Method

  1. Put the chickpeas, onion, carrot, raisins, tomato and salad leaves in a bowl. Mix gently together, cover and chill until required.
  2. Mix 3tbsp oil with the carrot juice and season well. Set aside.
  3. Just before serving, bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 2-3 mins until just tender. Drain well, leave for 5 mins then return to the saucepan and toss in the remaining oil.
  4. To serve, pile the pasta into serving bowls and pile the salad on top. Sprinkle with the cheese. Mix the dressing and serve with the salad whilst the pasta is still warm.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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