Stuffed Avocados

This is a post I wrote a long time ago for another website, I hope you enjoy it!
Stuffed avocados are fast and simple to make as well as easy to take to work to enjoy for lunch or a healthy snack!
Historically avocados had a long-standing stigma as a sexual stimulant, and were known by the Aztecs as “the fertility fruit”.
Avocados are also known as palta or aguacate in Spanish, the butter pear or alligator pear, is a tree native to the Caribbean, Mexico, South America and Central America, it is classified in the flowering plant family along with cinnamon, camphor and bay laurel. The name “avocado” also refers to the fruit, which is technically a very large berry! (I love berries!)
About 75% of the avocado’s calories comes from fat, most of which is monounsaturated fat.
Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. They have the highest fiber content of any fruit. Wow!
The avocado is very popular in vegetarian cuisine, making it an excellent substitute for meats in sandwiches and salads because of its high fat content.
Nutritious and delicious!
This is a HUGE plate! There is no way I could eat all of this it was too filling!

Kind Refried “Beans” (without the musical side effects):
  • 17 whole sun-dried tomatoes, (soak and reserve water)
  • 2 cups sunflower seeds, soaked and drained
  • 1/2 jalapeno
  • 2 whole green onions, chopped
  • 1/4 cup cilantro, chopped and packed
  • 1 Tablespoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic, chopped
In the bowl of the food processor fitted with the “S” blade, puree the drained seeds, tomatoes, and chipotle to a chunky “bean like” texture. (If you choose, save 1/4 cup of the sunflower seeds to mix at the end for an even chunkier texture.) Now place the rest of the ingredients in the bowl of the food processor, and continue to pulse until you reach your desired texture. It will be necessary to add a little of the reserved tomato water, and if you like it spicy use the chipotle water. Be careful not to use too much water, as you are looking for a consistency like refried beans or even ground hamburger.
Finally, taste your “beans” and adjust the flavor if necessary. When you are satisfied with the flavor, fold in the remaining sunflower seeds!
Just thinking about it makes me hungry!
Cashew Sour Cream:
  • 1 cup cashews, (soaked a couple of hours and drained)
  • juice of 1 lemon
  • pinch of sea salt
  • 1/4 cup water
  • if desired: 2 tablespoons chives
Blend cashews, lemon juice, salt, and just enough water to blend into a smooth kream.
Put sour kream in a bowl and stir in chopped chives.
Will keep in fridge for 4 days.
Use salsa recipe of your choice, have at least three avocados on hand.
Cut avocados in half, remove seed, you may choose to score the avocados for easier scooping. Then stuff with “beans”, add sour kream and salsa. I also like to add cilantro. Yummm!
Enjoy!
xoxoxo
Michelle
Check out my personal site at www.MichelleBerryShaffer.com
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