This post is for my student, Jake. I had such a sweet and amazing class this year, and Jake was certainly no exception. They all knew about my balanced bella blog, and some of them even started following my Instagram account. So, when Jake asked me to post my recipe for avocado frosting, I was all about it. Except…that was about two months ago, and I’ve been really slacking on the recipe front…
This is perfect as a frosting – smeared on top of baked goods; however, it’s just as blissful to dip fruit into (or cookies, I’m not judging). If you’re making a layered cake, this will make a decadent mousse filling. Its consistency is similar to a buttercream frosting. Like most things I like to make…it’s quite versatile.
All three ingredients are packed with nutrition. Avocados are loaded with vitamins, potassium (more so than a banana!), and fiber, helping to lower cholesterol and giving your skin that special glow. Cacao powder is said to be one of the healthiest foods on the planet. It contains enormous amounts of antioxidants, but it also possesses anti-depressant, mood-elevating properties such as serotonin and dopamine. And maple syrup, well, there’s a reason the “Master Cleanse” diet included maple syrup in each one of its drinks – there are many nutrients within this liquid such as riboflavin, zinc, magnesium, calcium and potassium which boost your mind and body (not to mention your immune system!).
So without further ado, I give you the easiest, creamiest, most decadent three ingredient frosting/mousse recipe you could ask for!
- 1 ripe Hass avocado
- 3 T cacao powder
- 3 T maple syrup
- Mash the avocado up with a fork, add the cacao powder and maple syrup, stir (well) and enjoy!
Well, it’s been a hot minute, but now that the summer is in full swing and I’m off from work for two months, I’m able to focus more of my attention to things I love, like this blog! Things are looking very optimistic over here: our boardwalk is coming back together after Sandy and it’s more gorgeous than ever; my mom is in town from Florida for the summer, so I get to spend more time with her; and the energy here in Rockaway is suffused with creativity and innovation.
I’ve been cooking up some delicious recipes in the balanced bella kitchen, and I’m looking forward to sharing them with you. I chose to blog about this fiesta salad because some of you may be attending a Fourth of July party and want to bring something that is sure to be a crowd pleaser. I’m all about versatility, and this dish can be eaten like a salad, as a dip, poured over rice, and as a side dish (even though I ate it by itself for dinner, so I suppose it’s a main dish as well…).
- 1/4 cup avocado oil (olive or vegetable oil could be used as a substitute)
- 1/8 cup (2 Tbsp) red wine vinegar
- 1/8 cup (2 Tbsp) lime juice
- 1 Tbsp agave
- 1/2 tsp cumin
- 2 ears of corn
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted red peppers
- 1 can black beans
- 1 avocado
- salt and pepper to taste
- Preheat the oven to 450 degrees F. Remove the husks and wrap in aluminum foil. (Some skip this step and bake the corn with the husks still on.) Bake the corn for 25 minutes.
- Combine all dressing ingredients and whisk together well.
- Once the corn is cooked, use a knife to shave off the corn kernels.
- Add the corn and the other salad ingredients to a large bowl. Since the beans and avocado are more delicate than the rest, I like to stir the other ingredients together first, then add the last two ingredients.
- Drizzle the dressing on top of the salad and mix well. Garnish with a lime wedge and cilantro. Enjoy!