Seems like it was ages ago I last posted here but it has only been two weeks. Two intensive weeks of moving, some travelling and starting a new semester at school. Not to mention Kuteer’s course at the Matthew Kenney Academy – after completing the first course with flying colors, he’s now doing the second one “Advanced Raw Cuisine” and the kitchen magic continues. Make sure to follow us on Instagram to see his latest creations!
Here in Ibiza the avocado season is full-on and, not surprisingly, we’re eating a lot of avocado at the moment. Actually we always eat quite a lot of avocado but when the local avocados hit the stores they’re even more inviting. To enjoy local avocados is something new both for me and Kuteer, clearly they don’t grow in Sweden, not even in Italy, at least not in the northern part where we used to live.
When we first arrived to the island many friends would say “Wait until you taste the local avocados, they’re delicious!” and I would think “Well, it can’t make such a big difference in taste whether they are grown local or not.” but wow, was I wrong. After enjoying the local ones for months, the non local ones seem utterly tasteless, so you can imagine how happy I was when I saw the ibicencan avocados back in the shops.
This recipe, Cashew Cream Stuffed Avocado, is just one of many ways to eat avocado, but it’s a great one. It’s easy to make, the only equipment needed is a good blender, and it’s really, really tasty! If you’re an avocado lover just like us, definitely try it out and let us know what you think in the comments below!
2 medium avocado
1 cup / 75 g cashew, soaked for 4 hours and rinsed
1/2 cup / 118 ml water
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
2 teaspoons lemon juice
1 teaspoon tamari
1/4 clove of garlic
1/4 teaspoon sea salt
1 teaspoon extra virgin olive oil
1 tablespoon chopped chives
4 Brazil nuts, roughly ground and mixed with ½ teaspoon tamari. Dehydrate for 1 hour at 108°F / 42°C. (optional, but gives a nice crunchiness)
4 cherry tomatoes, cut julienne
2 tablespoons black olive pate
Blend all ingredients for the filling in high-speed blender until smooth.
Cut the avocados in half, remove the seeds, and with a spoon scoop out the flesh in one piece.
Brush olive pate on a plate, place the avocado half on top and fill with the filling. Garnish with ground Brazil nuts and chopped chives. Add cherry tomato julienne on the side.