Avocado Pudding
Written by Karen on March 22nd, 2009
Happy spring! In our continuing ‘celebration’ of all things green, today’s feature is the avocado. This is the beginning of the season in California for the Hass variety, whereas in Florida, the green skinned variety is best in the fall. Hass avocados are a tad richer and creamier than the other varieties.
Besides being delicious, avocados are a super food for the heart. They are high in ‘healthy fats,’ containing oleic acid – a monounsaturated fat said to help lower cholesterol. They are also high in potassium which regulates blood pressure, and high in folate which contributes to reducing women’s chance of heart failure. (Heart attacks are the number one cause of death for women over age 65.)
Other bennies of avocado: they harmonize the liver, reduce ulcers, beautify the skin (mash a ripe one and use as a nourishing mask,) and are a natural source of lecithin – a brain food. The good fat in avocados helps the body absorb other nutrients, so go ahead and add one to your salad or turkey burger sans guilt.
Who doesn’t love avocados? Along with beets, they are another staple in my kitchen. Their versatility ranges from appetizer (think guac) to dessert. Yep – once again, we are using savory produce as a sweet dish in this Avocado Pudding recipe created by Maggie at Dog Hill Kitchen. (P.S. I used Meyer lemon instead of lime, as we are blessed with the fruit here in California. It offers a slightly sweeter flavor.) This dessert is SO easy and delicious!
Avocado Pudding
Makes 2 small servings
1 small to medium (4-5 oz) Hass avocado
1/2 cup nut milk or rice milk (I used my homemade almond milk)
5 teaspoons agave nectar
4-5 teaspoons lime juice (I used Meyer lemon)
1 teaspoon lime zest (again, lemon)
1/4 teaspoon sea salt
1 oz (~2 tablespoons) finely chopped cashews, lightly toasted
and a small pinch of cayenne pepper
-Blend the avocado, milk, honey, juice, zest and salt together. Scrape the sides of the container a couple of times and continue blending until smooth. Taste and add additional nectar for sweeter pudding.
-Top with cashews and spoon into two bowls. Sprinkle with cayenne pepper, if desired.
>>Also in keeping with the seasons and celebrating spring green, we have changed the color of our main page. Go to the top of this post and click on ‘Cook4Seasons’ just above Avocado Pudding. Now you can see the way ‘nature intended.’ 
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I’ve read that Avocado’s are actually is a fruit in terms of biological classification.
either fruit or veggie they are one of my favorite!!
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You must tell me more about this coconut flour!!!
ashley (sweet & natural)s last blog post..NYC Blogger Brunch
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Teresa, Yes I meant to note that in my post – good catch!
Ashley – coconut flour is gluten free and a fun alternative to grains; healthy too. Eggs can be used as the binder – or you can combine 25% of coconut flour with your other selections.
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I’m so glad you liked this! Meyer lemons sound great in it.
Maggies last blog post..Easter Ideas
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OK, so we (Jane and Mom)are down in Chile with gazillions of avocados and decided to give the avocado pudding a shot thinking we probably wouldn’t like it, but it is FANTASTIC! We can’t find agave nectar, so we used a bit of honey. It might even be too sweet as is, so next time we’ll try another sweetener — maybe part apple juice or something? Also, we don’t have rice or almond milks, so we used coconut milk.
So great and refreshing!!