Avocado Cup with Nutty Stuffing

Avocado Flowerpot-9923

This Avocado Cup is easy to make but takes a bit of time in the preparation.
The Macadamia nuts must be soaked for about 8 hours before blending. The stuffing is wonderfully nutty and can be used in many other dishes, on crackers or as a dip.

Serves 6

3 avocados

150 ml shelled pistachios, toasted and chopped
3 tablespoons fresh coriander/cilantro, chopped
3 tablespoons fresh mint, chopped
3 tablespoons fresh parsley, chopped
1,5 tablespoon orange zest
1,5 tablespoon lemon zest
1 tsp chili flakes
¼ teaspoon salt
2 tablespoons olive oil

300 ml macadamias, soaked (in water) overnight
1 teaspoon lemon juice
1,5 teaspoons nutritional yeast
dash of salt
2-4 tablespoons of water – if needed

A few small salad leaves
Olive oil

1. Soak the macadamia nuts in water over night.
2. Rinse the macadamias well and place in blender together with lemon juice, nutritional yeast and salt.
3. Process until smooth. Add some water if needed. You want a texture as thick as peanutbutter. Set aside.
4. Combine the pistachio, herbs, zest, chili flakes, salt and olive oil in a separate bowl.
5. Take out a bit of the pistachio mix and keep on the side for later decoration.
6. Combine the contents of the two bowl. Set the bowl with the macadamia mix aside.
7. Cut the avocado in halves. NOT lengthwise as usual but across the middle!!! Cut off a thin slice in each end so that the avocado half will steadily stand – like a cup. With a sharp small knife, peel the avocado by cutting around the flesh as close to the peel as possible.
8. Place one half on a plate. Put a few small salad leaves in the middle, add the macadamia mix, sprinkle some of the extra pistachio mix on top and drizzle with a few drops of olive oil.

Superfood Salad with Walnut Gremolata

180220 Kale Blueberries Superfood Salad Nutty Gremolata-9166

This is truly a superfood salad. Delicious, healthy and pretty! Inspired by the best vegan chef – Matthew Kenney. Quick to make but some items (kale and bell pepper) must be prepared in advance.

Oh, and the Kale is great to eat just as Kale Crisps. Don’t have to go in the salad.


1 large bunch of kale (to be dried into crisps)
1 carrot
1 yellow bell pepper
1 turnip
1 avocado
Tender spinach leaves

Lemon juice
Olive oil and salt

Walnut gremolata:
200 ml walnuts, chopped
1 tablespoon lemon juice
Some red pepper flakes
1 red bell pepper (to be dehydrated or roasted first to dry out a bit)
Salt to taste
1-2 tablespoons of olive oil
¼ minced garlic clove (optional)

Fresh oregano leaves
Black Hawaiian salt
Sprigs from carrot or fennel

1. Wash and dry the kale. Tear into smaller pieces. Massage olive oil and salt into the leaves and either dry in oven on 80-100 C for about 30-40 minutes or dehydrate on 45 C for 12 hours. Until crisp.
2. Spiralize the carrot, and turnip. Soften with olive oil/salt marinade.
3. Cut the yellow bell pepper into fine strips.
4. Halve the avocado, insert a knife in the flesh and cut in a cirkel but do not move the tip of the knife. This will give you small cone shaped pieces.
5. Massage some olive oil and lemon juice into the spinach leaves.

1. Cut the pepper into large pieces. Roast (200 C for 30-40 minutes) or dehydrate (overnight) to dry the pepper out.You don’t want a too wet gremolata.
2. Cut the walnuts into fine pieces.
3. Pulse all Gremolata ingredients in a food processor into small chunks.

1. Roll the blueberries in some olive oil so they look pretty.
2. Separate the small leaves of oregano.

1. Place the spinach at the bottom. Continue with the other salad ingredients.
2. Pile the gremolata on top
3. Sprinkle with blueberries, sprigs, oregano leaves and black salt.