Monday, 27 January 2014

Her Campus Leeds: AvocaDO

Her Campus Leeds: AvocaDO not avocaDON’T

This is my fourth year at Leeds University, and after more ‘student recipes’ than I can bare I thought it was time to share with you a few still-cheap-but-even more-cheerful recipes that have seen me through the years. Welcome to the world of healthy fats. Don’t let the F word intimidate you, not all of them are bad. Avocados are packed with monounsaturated fat; the type you should increase your intake of anyway, but especially if you’re cutting back on carbs and want to keep curb your cravings! Studies have shown that avocados can help to protect your liver against damage, keep your brain & heart healthy, have anti-inflammatory and anti-aging qualities and can give your skin that sought after natural glow. So, here are three ways to eat better and feel better this winter:

1. Avocado & Chickpea Salad
1 tin of chick peas (drained and rinsed)
1 Ripe avocado
1 Red onion
1 Large tomato/10 cherry tomatoes
10cm of Cucumber
1/2 Lemon- zest & juice
1 Big clove of garlic
2 jarred peppers (delicious but optional, or 1/2 fresh red pepper)
1 handful of black olives
1 tsp of dried mint
1 Block of feta cheese
1 tsp of Olive oil
Salt & Pepper

1. Drain and rinse the chickpeas. Tip them into a large mixing bowl and crush in the clove of garlic, grate in the lemon zest and squeeze in the juice.
2. Roughly chop the onion, tomatoes, cucumber and peppers and add to the mix with the olives.
3. Sprinkle over mint, paprika, the pinch of salt and pepper, squeeze over the lemon juice (through your hand so as to catch any rogue pips) and mix together.
4. Halve the avocado and remove the seed, use a spoon to scoop out the flesh getting as close to the skin as possible! Slice onto a plate, sprinkle with a little pepper and top with the chickpea salad. Crumble over a match box sized piece of feta cheese and give the lemon one last squeeze and serve.
Tip: Save the rest of the chickpea salad in a box in the fridge- the perfect portable lunch.

2. Smokey Bacon Avocado Toasts

2-3 Rashers of smoked bacon
1 Ripe avocado
1 Tomato/ 7 Cherry tomatoes
1-2 Slices or rye, granary or general brown bread
1/2 tsp Smoked paprika
1 splash of Tabasco sauce
1 squeeze of lemon juice
Salt & Pepper

1. Separate the rashers of bacon and grill until visibly crisp but not burnt.
2. Halve the avocado, remove the seed and scoop out into dish- remember to scoop as close to the skin as possible! Mash the avocado a little with a pinch of salt and pepper and some lemon juice, add a couple of drops of tabaso.
3. Roughly chop the tomatoes and set aside.
4. Toast your bread.
5. Assemble! Stack all of your ingredients onto the bread, avocado then tomatoes then bacon, and sprinkle over a little paprika.
Tip: This is the ideal hangover cure- if you feel up to it then maybe top with a fried egg before adding the paprika.

3. Guacamole
There’s no excuse for buying the weird jarred version.
1 large ripe avocado or 2 smaller ones
1/2 Large red onion
1/2 Large ripe tomato or 6 Cherry tomatoes
1 small red chili, deseeded
2 Tbsp of fresh coriander (stalks included)
1/2 Lime
Salt & Pepper

1. Halve, deseed and scoop out the flesh of the avocado, mash this into a bowl.

2. Finely chop the onion and coriander, roughly chop the tomato and add to the avocado.
3. Finely chop the chili and add, squeeze over the lime, add a pinch of salt and pepper and give it a final mix.

Tip: serve with practically anything!

Originally written for Her Campus Leeds

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