6 Fresh and Easy Avocado Ideas for Summer!

We love avocados here at Natural Zing so we are always trying to incorporate ripe, yummy avocado into anything we are eating. Avocados are so delicious and pretty mild in flavor you can add them to just about anything! So, we have come up with a few favorites for summer!

 

Avocado is great with just a sprinkle of Nama Shoyu to add a robust flavor to the naturally creamy avocado allowing the flavors to dance around your taste buds. Nama Shoyu has a rich, full-bodied flavor and an exquisitely delicate bouquet. It is made in the time-honored traditional way, Ohsama Nama Shoyu is naturally aged for four years in cedar wood kegs. Use to enhance all your favorite dishes and in marinates.

Below are great ideas to incorporate avocado into your daily recipes. We also like to top our favorite salads, wraps and raw crackers with sliced avocado to add a little extra yummm in every bite!

1. Simple and Easy Avocado with Nama Shoyu:

Serves 2

 Ingredients:

• 2 Ripe Avocados
• 2 tbsp. Nama Shoyu

 Instructions:

Cut avocados in half carefully removing the pit in each. Simply drizzle Nama Shoyu over avocado and enjoy! 

Try adding:

Red Pepper Flakes

Dried Oregano

Sesame Seeds

Hemp Seeds

2. Raw Nori Roll Recipe: 

Blended, soaked sunflower seeds replace unhealthy white rice in these colorful veggie rolls.  Collard leaves add firmness and keep the rolls from getting soggy. For the filling, you can substitute your favorite raw veggies, sprouts & dressings!

Serves 2
Ingredients:

• 2 cups hulled sunflower seeds 
• 8 green onions, green parts only, divided 
• ¼ cup cilantro leaves 
• ¼ cup fresh lemon juice using our citrus juicer 
• 2 Tbs. Nama Shoyu 
• 4 cloves garlic (4 tsp.) 
• 6 small collard green leaves, plus more for serving 
• 8 sheets raw (untoasted) nori 
• 2 carrots, peeled and cut into thin strips with our Julienne slicer 
• 1 cucumber, peeled, seeded, and cut into thin strips with our Julienne slicer 
• 1 avocado, halved and thinly sliced 
• 1 8-oz. container sunflower sprouts 
• Raw sesame seeds for garnish

 Instructions:

1. Place sunflower seeds in large bowl, cover with cold water, and soak 4 hours. Rinse, and drain.

2. Transfer sunflower seeds to food processor, and add 2 green onions, cilantro, lemon juice, nama shoyu, garlic, and ¼ cup water. Purée until creamy. Set aside.

3. Tear spines out of collard green leaves and cut to half the size of nori sheets.

4. Lay 1 nori sheet, rough side up, on cutting board. Place collard leaf piece on nori sheet, covering half of sheet nearest you. Spread 2 Tbs. sunflower seed mixture on collard green with spatula. Stack carrot strip, cucumber strip, avocado slice, green onion, and sprouts in narrow line 1 inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible using our bamboo sushi mat. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife. Arrange pieces on bed of collard greens, and sprinkle with sesame seeds, if desired.

Recipe Adapted from the Vegetarian Times.

3. Seaweed Salad:

Serves 2

Ingredients:

• 6 oz of your favorite seaweed (we used wakame & kelp )
• 1 green onion
• 2 tbsp sesame oil
• 2 tbsp coconut vinegar
• 2 tsp sesame seeds
• 1 tbsp of your favorite sweetener (optional)
• ½ tsp red pepper flakes
• A dash of Nama ShoyuTop with sliced avocado

Preparations:
Rinse the seaweed & soak for an hour plus. Put the drained seaweed in a mixing bowl. In a separate dish, mix the oil, vinegar, Nama Shoyu & sweetener. Pour the dressing over the seaweed and mix well. Add some sliced avocado, sesame seeds and chili flakes & top with sliced green onion. Enjoy!

Note: This salad keeps really well and is an easy way to take something nutritious with you to work the next day, if you have any leftovers. 

4. Sprouted Wild Rice with Corn and Tomato:
 
Serves 2
Ingredients:

• 1 1/2 cup soaked wild rice (started with 1 cup + 2 cups soak water) 
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon jalapeno pepper, deseed, dice, to taste
• 3 tablespoons cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon Nama Shoyu 
• 1/4 teaspoon sea salt 

Instructions:
Place all ingredients into a mixing bowl. Toss to mix well. Top with sliced avocados and enjoy!
Will keep for 3 days in fridge.
 
**Recipe courtesy of Ani Phyo & can found in her books here.**

Or try these:

 5. Sweet & Easy Avocado Cacao Mousse -
Serves 2

 Ingredients:

• 4 ripe avocados
• 1/3 cup raw coconut nectar
• 1/2 cup raw, organic cacao powder
• 1 teaspoon vanilla extract
• pinch of salt
• Fresh or Dried organic fruit & raw organic nuts for garnish

Instructions:

In the bowl of a blender or food processor, blend avocado until smooth. Add all other ingredients, blending until mixture is uniform. Chill for about 2 hours in the fridge or half an hour in the freezer. Garnish with your favorite fruit or chopped nuts. We love strawberries or goji berries for Valentine's Day!
Note: Feel free to substitute your favorite sweetener in place of the coconut nectar. Some natural sweeteners that would be great in this recipe include raw, organic honey, raw agave, stevia, & yacon syrup.

6. Pea Protein Fit and Fantastic Green Smoothie

by Helen Rose, Raw Chef, Superfoods on Main 

Serves 2

 Ingredients:

• 1 frozen banana
• 1 ripe avocado, pitted
• 1 1/2 cups or 2 handfuls of fresh baby spinach
• 20 oz of raw almond milk
• 1 tbs. of Chia Seeds
• 2 tbs. of Pea Protein Powder

Instructions:  

Add spinach, chia seeds, avocado and pea protein powder, then banana.  Finally add your raw almond milk or your choice of water, coconut water or milk alternative up to the 24 oz line of your blenders canister.  Be sure to use a high powered blender like the ones sold here at www.NaturalZing.com.
This smoothie makes a great morning meal replacement.  It can keep you filled for hours. 

Enjoy :)