Quick hemp and avocado 'coodles'
Want a rich and filling lunchtime snack ready in five minutes? This is perfect for Spring, requires no cooking and is a great base for any toppings you might have to hand.
I had fun with my spiraliser... feel like its been a while! Now we are getting closer to the warmer weather I think it will be making a more regular appearance again.
I've played around with avocado-based sauces and dips on numerous occasions but here I blended it with shelled hemp seed and a generous squeeze of lime for a tasty twist and an extra protein boost. Olives and tomatoes seemed the obvious topping to me but you could use what ever you fancy. Why not try some roasted veggies for a 'hot and cold' flavour combo. You could also use ground almonds instead of hemp if you prefer- usually tasty!
This would also make a great picnic dish for a lunchtime snack at the office or a tapas dish to take to a party.
This recipe was one of my keto experiments. I'm still playing around with the keto style of eating but I am trying to reintroduce a few beans and pulses back into my diet- patly because I really missed them (more than sweet things!) but also because they are such a useful protein source. Some days I am likely to be out of keto because of this, I am simply finding a balance that works well for me.
Avocado is such a versatile ingredient for all types of diet, it's mild and creamy and full of healthy fats. What's your favourite way too use avocado?
p.s I don't think I'll ever get bored of taking photos of tomatoes... perfectly photogenic :-)
Recipe: Hemp and avocado 'coodles'
Serves 2
Ingredients:
- 1 courgette
- 1 small avocado
- 3 tbs ground almonds/shelled hemp
- 3 mint leaves- finely chopped (or other herb- such as parsley or basil)
- Juice of 1 lime
- 2tsp oilve oil
- Toppings: chopped olives and sliced cherry tomatoes plus a little salt and pepper
Method:
Spiralise the courgette and set aside. Blend the avocado with the almond/hemp seeds, lime juice, chopped mint leaves and olive oil and mix through the courgette noodles.
Serve into a bowl and top with cherry tomato halves and olives with a sprinkle of salt and pepper.
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