Recipe: Decadent Cacao Mousse

😋🥑 The avocado in this rich cacao mousse gives it a silky taste along with lots of healthy fats.

In the unlikely event you have leftovers, you can store them in an airtight container for 2-3 days in the refrigerator.

Makes 3 servings.

Ingredients:

• 1 large, ripe avocado, halved, peeled, and pitted

• ¼ cup (25 g) raw cacao powder

• ¼ cup (55 g) coconut oil, melted

• 2 Tbsp honey or maple syrup

• 1 tsp natural vanilla extract

• Optional toppings: berries, pomegranate arils, walnuts or almonds, shredded coconut, raw cacao nibs, coconut cream

Directions:

1. Place the avocado in a high-speed blender or food processor and blend until smooth.  

2. Add the cacao powder, and blend again. Add the rest of the ingredients (except the toppings) and continue to process until it reaches a pudding consistency.

3. Remove from the blender or food processor and pour into serving dishes and chill for at least 1-2 hours before adding optional toppings and serving. You can thank me later 😉

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by natashamam from Getty Images 

Recipe: Guacamole Salad

🥑 Delicious … refreshing … quick … and easy! This guac salad recipe deserves a spot in your regular rotation.

It’s also delicious as a side dish with grilled chicken or steak. 

Makes 4 servings:

Ingredients:

• Juice and zest of 2 large limes

• Sea salt & freshly ground pepper to taste

• 3 avocados, peeled, pitted, and diced

• 1½ cups (225 g) grape tomatoes 

• ¼ red onion, minced

• 4 Tbsp chopped fresh cilantro

• 4 big handfuls of salad greens

Directions:

1. Make the dressing: In a medium bowl, whisk the lime juice and zest, and a pinch or two each of salt, and pepper. Taste and adjust seasonings.

2. Add the avocado and gently stir to coat with the lime mixture, being careful not to “mash” it. Then add the remaining ingredients and gently stir again. 

3. Serve over salad greens. 🥗

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Oleksandr Prokopenko 

Recipe: Creamy Yogurt Avocado Dip

😋This might be a dip recipe, but it’s also a great topping for burgers or sandwiches.

Makes 6 - 8 servings.

Ingredients:

• ½ cup lowfat plain Greek yogurt

• 2 ripe avocados, peeled and seeded

• 1 clove garlic, minced

• 2 Tbsp cilantro, chopped

• 2-3 dashes hot sauce (or more to taste)

• Juice of 1 lime

• Sea salt and ground black pepper to taste

Directions:

1. Add the yogurt, avocado, garlic, cilantro, hot sauce, and lime into a high-speed blender or food processor. Mix until smooth. Season with salt and pepper to taste.

2. Place the mixture in a serving bowl and serve with sliced veggies. YUM!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by nata_vkusidey from Getty Images

Recipe: Smoked Salmon Avocado Bites

This simple appetizer recipe tastes like a special occasion but it’s so easy and healthy it deserves a place in your healthy snack rotation!

Makes 24 bites.

Ingredients:

• 2 medium seedless cucumbers

• 2 avocados

• Juice of 1 lime

• Dash of your favorite hot sauce

• 12 oz (340 g) smoked salmon

• 2 Tbsp chopped chives, for garnish

• Black pepper, for garnish

• Sea salt, to taste (optional)

Directions:

1. Wash the cucumbers and cut into slices about ¼ inch (6 mm) thick. Arrange on a serving platter.

2. Carefully cut the avocados in half and remove the pit. Remove the avocado flesh from the peel and place in a bowl, along with the lime juice and hot sauce. Mash the avocado mixture using a fork or the back of a spoon until it becomes creamy.

3. Spread a small amount of the avocado on each cucumber slice, and top with a small slice of smoked salmon (about ½ oz / 14 g). Sprinkle with a pinch of chives and black pepper and optional sea salt.

4. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by muratkoc from Getty Images 

Recipe: Tuna-Avocado Wrap

I’ve got a fast & easy lunch recipe for you today. And you don’t even need a fridge to keep it cool!

It contains just three ingredients: a pouch of tuna, some avocado, and a wrap.

You obviously could add more ingredients if you want: sliced tomatoes, butter lettuce leaves, or anything else that strikes your fancy.

But it’s tasty just the way it is.

Makes 1 serving.

Ingredients:

• 2.6 oz (74 g) pouch of wild-caught tuna

• ½ an avocado, pitted

• 1 whole grain wrap

Directions:

1. Drain the tuna and spread it over the wrap. 

2. Mash the avocado and spoon it over the tuna, and wrap up the wrap. Voila! It’s time to eat.

Doesn’t get any easier than that. 

Give it a try and let me know what you think!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by 1001slide from Getty Images Signature 

Recipe: Avocado Sauerkraut Sandwich

Ever eaten at a gourmet sandwich shop and tried something new … and was BLOWN AWAY by the deliciousness?!

Well, I’ve got a recipe for you today that’s based on one of those sandwiches. I’m drooling just thinking about it.

It’s crunchy (the toasted bread) … creamy (the avocado & hummus) … and tangy (the sauerkraut).

PLUS … it’s super filling, fiber-rich, contains gut-friendly sauerkraut, and can be entirely plant-based if you use a vegan butter spread.

Depending on your preferences, you can use pumpernickel bread, sprouted-grain bread, or good-quality gluten-free bread.

Avocado Sauerkraut Sandwich

• 2 slices bread (tasty gluten-free is hard to find so we make our own)

• ½ Tbsp grass-fed butter or vegan butter spread

• 3 big Tbsp of your favorite hummus

• 3 big Tbsp naturally fermented sauerkraut

• ¼ avocado, peeled and cut into slices

Heat a skillet over medium-high heat.

While it’s heating, take one of the bread slices, butter one side of it, and place it butter-side-down on the skillet. Spread the slice with half of the hummus, and cover it with the sauerkraut and avocado slices.

For the remaining slice of bread, slather one side of it with butter and the other side with the remaining hummus. Place it hummus-side-down over the avocado slices.

Let it cook for about 4-6 minutes until the bread is toasted. flip the sandwich over and cook for another 4-6 minutes, until the sandwich reaches your desired level of toastiness.

Roasted red pepper hummus is so good in this, but I don’t think you can go wrong with any flavor!

Try it and let me know what you think.

Recipe by: Saara Haapanen

Photo Credit: Canva by zeleno from Getty Images  

Recipe: Avocado with Crab Meat

Whether you make this as a snack, lunch or appetizer … this tastes like special-occasion food.

Servings: 4

Ingredients:

• 1 ripe Hass avocado

• 3 tbsp lemon juice

• ¼ tsp sea salt, plus more for seasoning

• 1 tsp Dijon mustard

• ½ tsp paprika

• Pinch red pepper flakes

• 6 oz. lump crab meat

• 4 large lettuce leaves

Directions:

1. Peel and pit the avocado. Cut into small chunks. Place the chunks in a small bowl and toss them with about half the lemon juice. Salt to taste. Divide into four portions and set aside.

2. Whisk the remaining lemon juice, mustard, paprika, pepper flakes and ¼ tsp salt in a small bowl. Add the crabmeat and mix well. Divide into four portions and set aside.

3. Place a large lettuce leaf on each of four plates. Place a serving of crab meat on each lettuce leaf, and then top with the avocado mixture.

4. Serve and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by PeteerS from Getty Images

Recipe: Chilled Avocado Soup

3-4 Servings

Ingredients:

• 3 ripe avocados

• 3 cups chicken broth

• 3 Tbsp fresh lime juice

• ⅓ cup fresh cilantro leaves

• 1 tsp ground cumin

• ½ jalapeno, diced into small pieces (optional)

• ¼ tsp cayenne pepper

• 1 tsp Himalayan pink salt

• Fresh ground pepper, to taste

Directions:

1. Combine all of the ingredients in a blender or food processor and blend until smooth.

2. Season with additional salt and pepper if necessary.

3. Refrigerate for about 2 hours.

Photo Credit: Canva by Pinkybird from Getty Images Signature