Avocado ice creams
I spent Saturday with three friends and we talked food. One had purchased a juicer and was giving us a run-down on her latest concoction – pineapple, lime and watermelon. One had cut out dairy and eggs and was talking about a plant-based diet. And one was contemplating going vegan for a period of time in order to find out first hand its effect on the mind and body.
Now I’m in no way prepared to cut out meat or eggs but their current attitudes to food made me reflect on my own diet and whether I need to make any changes. I’ve come up with three improvements – which I’m not calling New Year’s resolutions but “small steps in a quest to better health”.
1. I can juice more
2. I can reduce my salt intake – particularly in the way of snacks
3. I can look for alternative ways to satisfy my sweet tooth other than with refined sugar
This Summer has been all about ice cream which unfortunately has the foundations of good old fashioned cream and sugar. So based on improvement #3 I’ve developed a recipe using the addition of avocado.
Much like it’s hero ingredient, perfecting this ice cream was a hard nut to crack. My first attempt was much too avocadoey. I tried variations with fruit juice and coconut cream and I’ve found the recipe that works for me using one of my favourite ingredients – frozen banana.
My perfect banana to avocado ratio is 2:1 however if you feel like being more adventurous you can try 1:1.
I hope to post more recipes this year which will reflect my three food-related goals, but not in an annoying ‘just posted my freshly-made fat-free, sugar-free, gluten-free, dairy-free cheesecake photo on Instagram’ kind of way.