The title of this post should be sung to the tune of Aerosmith’s “Love in an Elevator”. That’s what’s been in my head since I thought of it, and ow the song will be with you all day. You can thank me later.
I used to hate avocados. I studied in Costa Rica when I was in college, and never ate a single one. Luckily, by the time I moved to Hawaii, I had come to my senses. My backyard there had banana, mango, papaya, and avocado trees. I’m allergic to mangos (which I found out the hard way) and hate papaya, so I felt justified in pilfering what was probably more than my fair share of avocados. They weren’t the best, but they were HUGE and FREE. Now, I can still find avocados year round, and, though not free, they rarely cost more than $1.
This is good because I go through them faster than I go through underwear (too much information?). They ripen really quickly, and then they go bad pretty fast, so you have to eat them fast, right? Er, at least that is what I tell myself. Unfortunately, my bubble has been burst, after finding out that you can freeze avocados. Just peel ’em, slice ’em and toss ’em in the refrigerator. Now I have no excuse for eating a whole one in one sitting. Except that they taste great and are good for you, which is excuse enough in my book.
However, fresh avocados are best for things like guacamole, so you have to get pretty creative with the dudes you freeze. Thawed, they make great replacements for butter, oil or eggs in baking, especially if there is chocolate involved. I’ve made these cupcakes, and it just might be the best cupcake recipe ever. They also work really well in avocado soup, which I eat a by the truckload in the summer. (I just this second had another thought: I bet you could also puree them with some garbanzos and make really creamy hummus. I think I know what I’m having for lunch…)
During my last grocery store trip, in which I stocked up on enough produce to ready myself for the apocalypse, avocados were on sale for 75 cents. So I bought four. Had I known at the time about freezing them and the following recipe, I would have gotten many, many more. As soon as I dig myself out from the blanket of snow and the berm left by the awesome plow (the berm that is, no joke, 6 feet tall), I may go back to the store for more.
Vanilla Avocado Smoothie (Makes one serving. Adapted from The Raw 50)
1/2 medium avocado
1 1/2 cups water or non-dairy milk
vanilla stevia drops (5-10 depending on how sweet you like it)
1/8 t guar gum
1/8 t xanthan gum
Put everything into the Magic Bullet (or food processor) and blend until fluffy.
Note about guar gum and xanthan gum: As Heather mentions, the gums are key to making this a frothy, creamy smoothie. If you are just looking for milky consistency, leave ’em out. I highly recommend them if your smoothie addiction is anything like mine, though. They are also common in gluten free baking as thickeners and binders, and can be used to replace eggs in some recipes.