You'll Never Throw Away Avocado Seed After Watching This Video Tutorial On How To Make Avocado Tea

Avocado, green- coloured fruit has taken the world by storm with its amazing health benefits and buttery, creamy flavour and is now being added to almost every dish. But do you know that apart from the fleshy part of an avocado, its seed which we usually tend to discard, and the leaves are also beneficial?

Yes, you read it right! The seed and the leaves of an avocado can be used to prepare a healthy and soothing cup of tea.

The seed or pit of the avocado is often used in preparing smoothies and sauces. Now, it is also being used for making healing tea. It has a sort of bitter taste which can be easily balanced with natural sweeteners or by combining it with some other food. The leaves of the avocado tree are also packed with nutrients and can be consumed in the form of tea. It is useful in easing the symptoms of many diseases.

Health benefits of Avocado leaf tea:-

This tea helps in treating headaches as it improves the flow of oxygen in the brain. It also helps in reducing stress and provides a soothing effect. A combination of avocado leaves tea with honey can help in improving digestion and keep problems like constipation at bay. This herbal tea can aid in easing asthma symptoms and lowering the blood glucose levels. Other benefits of this tea include treating muscle soreness, reducing inflammation, curing kidney stones etc.

A hot cup of this tea after a meal can help in boosting your digestion as the pit is high in soluble fiber. It can also help in curing stomach aches and reduce inflammation. This tea is helpful in maintaining blood pressure and in reducing cholesterol levels. How to make tea with an avocado seed:-

To prepare this healthy tea, slice an avocado and remove its seed.

Add this seed to a container filled with water and bring it to a boil until it becomes soft.

Turn off the flame and pour the tea in a cup. Add a few drops of honey or any other natural sweetener to make it more palatable.

Then, remove and slice the seed into pieces boil for another 5 mins.

Quick And Easy Triple Berry Green Smoothie

I love this Triple Berry Green Smoothie because it contains a full cup of spinach, and you can't even taste it. A great way to sneak some healthy leafy greens and fruits into your day is to enjoy a breakfast smoothie.

Ingredients:

1 handful spinach approx 1 cup
1 small avocado
1 cup frozen berries blueberries, raspberries, blackberries
1 small banana
1 cup almond/cashew/regular milk/water

Instructions:

Add all ingredients into a Vitamix blender and blend on high until smooth. Pour into a glass and enjoy!

The Best Avocado Flat Bread Recipe/How to make Avocado Roti (Vegetarian)

Once you will try this, you’ll fall in love with this soft nutritious avocado flatbread. Flatbread is best for you when it's made with whole grains and has little added fat or sugar. Whole grain breads have high amounts of fiber an essential nutrient that can help prevent obesity,

The creamy flesh of the avocado is a great fiber source; a two-tablespoon serving of avocado has about 2 grams of fiber and an entire fruit contains around 10 grams. Avocados are also an excellent source of mono- and polyunsaturated fats—the "good" kind that can help lower cholesterol and reduce heart-disease risk.

This avocado flat bread is so easy to make and very healthy. Homemade flatbread in particular is a great option so that you can control everything that goes into your flatbread, and use whole grains, and low fat options.

Ingredients:

1 cup ripe mashed avocados
1/4 cup finely chopped cilantro or parsley
Salt, red chilli peppers and Garam masala to taste
2 cups whole wheat flour or flour of your choice
Olive Oil or Butter (to brush on the flat breads)

Instructions: 

Mash avocado and add mashed Avocado, red chilli peppers, garam masala and salt. Mix well and knead for 2 - 3 minutes. Cover and let it rest for 10 mins.

After resting the dough, cut it into equal size pieces. Roll each piece into little balls.

Then roll the dough ball with a rolling pin. To make a round shape.
Heat a non-stick pan or cast iron pan on medium high heat. Lay the flatbread on the heated pan very gently.

Cook for 1 -2 minutes on one side and then flip it gently and cook for another 1 – 2 minutes. Remove from the pan and serve. Enjoy!

Guacamole Chicken Salad

Submitted by: Jenica Vanessen

A delicious way to use your leftover chicken and guacamole to make a creamy and satisfying chicken salad. Try this Guacamole Chicken Salad once, and you'll find yourself wanting to make it every day! A well-balanced meal that is SO easy to make.

Ingredients

8 oz. chicken, cooked, free-range, organic
0.5 med. bell pepper, green, fresh, organic
1 sml. tomatoes, red, fresh, organic
1 avocado, fresh, organic
sea salt, unrefined, & fresh ground pepper, organic to taste

Directions

Mix together cooked chicken (diced or pulled), pepper (diced), tomato (diced), avocado (mashed), and a little salt in a bowl. If you have guacamole already made, you can substitute that for the avocado and salt. Eat on lettuce, wrap, or bread.

Avocado and Tomato Grilled Cheese Sandwich

This sandwich has all the cheesy flavor of grilled cheese, but with added benefits. Whole wheat bread provides filling fiber, avocado slices add healthy monounsaturated fats and a punch of antioxidants.

 

Ingredients:

• 1 teaspoon coconut butter or butter
• 2 slices whole wheat bread
• 2 slices sharp cheddar cheese
• 1/2 an avocado, sliced
• 1/2 a tomato, sliced

 

Directions:

• Heat a pan over medium-low heat.
• Brush coconut oil onto one side of a bread slice and lay into a pan, oil side down.
• Assemble the sandwich. (Bread, cheese, avocado, tomato, cheese, topped with a second slice of bread works great!)
• Lightly brush the top slice of bread with the remaining oil.
• Cook for about 2 minutes, or until bread turns golden brown and cheese begins to melt.
• Flip, and cook on the other side until bread is browned and cheese is melted. Cut in half and enjoy!

Avocado Egg Salad

 

I love egg salad! I really don’t like to add too many ingredients to it — avocado, egg, some celery and fresh herbs are all you need for this recipe. I never thought of putting avocado and egg salad together, until now. I think they are meant to be together. :-)

 

 

Ingredients:

• 1 medium avocado, pitted and peeled
• 2 tablespoons Greek yogurt (optional)
• 1 1/2 teaspoons lemon juice
• 4 hard-cooked eggs, peeled and chopped
• 3 tablespoons celery, finely chopped
• 1 tablespoon finely chopped chives
• Salt and black pepper, to taste

 

Directions

• Mash avocado, Greek yogurt and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper. Enjoy!

Mashed Avocado Pitas

Ingredients:

• 1 ripe avocado
• Juice of 1/2 lemon
• Sea salt
• 1 slices whole-grain pita bread ( I used gluten free pita)
• Red pepper flakes
• Extra-virgin olive oil, for drizzling

Directions

• Cut the avocado in half, remove pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.
• Spread half the mash onto each piece of pita bread and garnish with some red pepper flakes and a drizzle of olive oil. Fold in half and cut in serving size pieces. Serve immediately. Enjoy!

Healthy Avocado Chocolate Mousse

Ingredients:

• 2  very ripe avocados
• 1- 1/2 tbsp. honey
• 1/3 cup raw cacao powder
• 2 tbsp. unsweetened almond milk
• 1/2 tsp almond extract

Directions:

Halve the avocados and scoop the flesh into a food processor. Add the almond milk, cacao powder, honey and almond extract. Mix for a minute or until smooth.
Taste and adjust with extra honey if needed. Scoop the avocado chocolate mousse into serving dishes.
Refrigerate for at least 30 minutes before serving. Enjoy!

Avocado Chocolate Cookies

Ingredients:

• 1 cup very ripe avocado flesh
• 1 medium banana 
• 1 egg
• 1/2 cup dark cocoa powder
• 50 g. dark chocolate chips
• 1/2 tsp. baking soda

 

 

 

Directions:

Preheat oven to 350° F. In a bowl using a hand mixer, mix together avocado and banana until smooth. Add in the egg. Mix in the cocoa powder,  baking soda and chocolate chips. Using two spoons place dollops of cookie dough in a baking sheet with parchment paper.

The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out with the back of the spoon. Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking. Cool down. Enjoy!

 

 

Avocado Chicken Lettuce Wraps

Ingredients:

• 4 romaine lettuce leaves
• 1 medium avocado
• ½ lemon for juice
• 1 cup cooked cubed chicken
• 1 medium tomato
• 2 tbs chopped green onion
• ¼ bell pepper, diced
• Salt, pepper and garlic powder to taste.

Directions:

• Cut avocado in half, remove pit and scoop flesh into a small mixing bowl. Using a fork or potato masher, mash the avocado until smooth. Squeeze lemon juice into bowl and mix to combine.
• Sprinkle salt, pepper and garlic powder (to taste) into avocado and mix completely. Stir in chicken, tomatoes, onion and bell pepper until everything is evenly coated. Scoop mixture into clean, dry romaine leaves. Enjoy!

Chicken Avocado Lettuce Wraps

Ingredients:

• 1 chicken breast, cooked
• 1 ripe avocado
• 1/2 carrot, shredded
• 2 slices of cooked bacon
• 1 green onion
• 1 tbsp. Green pepper, chopped
• 1 tbsp. Greek yogurt (optional)
• juice of half a lemon
• 8 grape tomatoes, halved
• 2 Tablespoons chopped cilantro
• salt and pepper to taste
• 6 large lettuce leaves

Directions:

Place chicken breast in food processor and pulse a few times until finely chopped or just cut in small pieces with knife. Set aside. Scoop out avocado, cut avocado and cooked bacon in small pieces. Add lemon juice and yogurt (if desired) and stir until creamy. Stir in chopped chicken, avocado, tomatoes, cilantro, and salt and pepper to taste. Spoon into lettuce leaves and wrap. Enjoy!

Avocado Almond Fries

Crunchy on the outside, creamy and nutty inside, these avocado fries are totally over the top. Baked avocado 'fries' with a sriracha garlic dip are the perfect appetizer at your
next party.
Ingredients:

• 1/2 cup almond flour 
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• 1 Tbsp butter
• 2 large eggs, beaten to blend
• 1 1/4 cups panko (Japanese bread crumbs)
• 3 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Directions:

Preheat oven to 450 F. Line a baking sheet with foil and place a wire rack on the sheet. Set aside. Slice avocados lengthwise. Set up three bowls, in the first bowl, place the ½ cup of almond flour and add a pinch of salt and a few grinds of black pepper.

Crack the eggs into the middle bowl and beat lightly. In the last bowl, combine the panko and melted butter and mix with your fingers to coat. Add garlic powder, onion powder, paprika, salt, and pepper and stir to combine. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly with the panko and place on the wire rack. Bake for 20-25 minutes, until panko is lightly browned. Cool for about ten minutes and serve with dipping sauce of choice. Enjoy!

Banana Avocado Berry Ice Cream

This makes a great treat as ice cream! You can add whatever you like to the base and let your fantasy go wild! Even my kids likes it! Its also very filling!

Ingredients:

2 med.  frozen banana
1 c. fruit, frozen, your favorite
1 avocado

Directions:

Put the frozen bananas in a food processor. Pulse then process for a minute until creamy. Add the frozen fruit, avocado and process for 3 minutes, until a nice soft "ice cream" comes forth. Spoon into bowls and serve immediately. Enjoy!

Balsamic Avocado Boat

 

Ingredients:

• 4 slices of bacon, cooked
• 2 T butter
• 1 T balsamic vinegar
• 1 tsp minced garlic

 Directions:

 

Cut your avocados in half lengthwise and remove the pits. Crumble the bacon and stuff it into the avocado half where the pit was – use one piece of bacon per avocado half.

 

Over low heat, melt the butter, balsamic and garlic. Stir constantly for about a minute or two until the mixture is boiling. Remove from heat and drizzle all over the avocado halves. Enjoy!

Salmon with Avocado Strawberry Salsa

A perfect sweet-meets-heat salsa of strawberries and avocado to top your favorite grilled fish or chicken.

Ingredients:

• Olive oil
• 4 6-ounce salmon fillets
• Salt to taste
• Freshly ground black pepper
• 12 fresh strawberries
• 2 just ripe avocados
• 1/4 cup minced red onion
• 1 chili, minced
• 2 limes, juiced

 

Directions:

 

Preheat oven to 400°F. While the oven is preheating, cut  the strawberries. Set the cut strawberries aside in a medium bowl.

Spread some olive oil on top of the baking dish. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan.  Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes.

While the salmon is cooking, prep the other ingredients. Cut the avocados in small pieces and add them to the bowl with the cut strawberries. Add the minced red onion, chili, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together. Serve the salmon fillets with a generous portion of avocado strawberries salsa. Enjoy!

Avocado and Strawberry Salsa

Serve this sweet and spicy salsa with roast chicken, sautéed fish, or grilled pork tenderloin. You can also enjoy it as a snack with baked tortilla chips.

Ingredients:

• 1 fresh jalapeno chili
• 1 cup chopped strawberries
• 1/4 cup chopped white onion
• 2 tablespoons chopped fresh coriander
• 1/2 teaspoon fresh lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon honey if desired
• 2 firm-ripe avocados

Directions:

Combine all ingredients in a medium bowl; toss gently. Adjust salt, pepper or lime juice as needed.

Serve immediately. Enjoy!

Avocado Chicken Salad

 

Ingredients:

• 2 slices multigrain bread
• 1/2 ripe avocado
• 1 tbsp. green onions
• 3 ounces cooked boneless, skinless chicken breast, sliced
• 4 thin slices of cucumber
• Salt and pepper to taste
• 1 tbsp. Lime juice
• 2 tbsp. cilantro

 

Directions:

 

Mash avocado with a fork. Add green onion, lime juice, salt, pepper and cilantro. Fold in shredded chicken. Mix well.

When ready to eat, toast the bread. Divide the chicken salad evenly between 2 slices of toasted bread.  Make layers of fresh spinach and cucumber. Top with remaining slices of bread. Enjoy!

Avocado Egg Breakfast

 

Ingredients:

2 avocados, halved with seeds removed
4 large eggs
salt
freshly ground black pepper

Direction:

Preheat oven to 425 degrees F. Carefully arrange the avocado halves on a baking tray. Crack an egg into the hollow of each half. Season with salt and freshly ground pepper to taste, and bake for 8-10 minutes, or until the whites are opaque but the yolks have not yet cooked through. Enjoy!


Note: To stabilize them, I sliced a bit off the bottom of each half so they sit flat on the tray. Depending on the size of the eggs you may want to scoop a small amount of the flesh out of the avocados to increase the size of the hollow.

Avocado Chicken Parmigiana

Ingredients:

4 skinless, boneless chicken breasts

1 (6 ounce) container plain low-fat yogurt

1 lemon, juiced...
1 cup dried bread crumbs, seasoned
1/2 teaspoon garlic powder
salt to taste
1 tablespoon chopped fresh parsley
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese 

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.

In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).

Place coated chicken in the baking dish and top each breast sprinkle with chopped parsley and bake in the preheated oven for 30 mins. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through. Enjoy!

Avacado Chicken Fajitas

 INGREDIENTS

1/3 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1/2 teaspoon chili powder...
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1 medium lime
3 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
1 medium red onion, halved and sliced into 1/2-inch pieces
8 (6-inch) tortillas (corn or flour)
Avacado ( cut in slices)
Salsa, and sour cream, for serving (optional)
Fresh Spinach and baby Kale

INSTRUCTIONS

Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients.

 Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Place the vegetables on the grill pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Transfer the vegetables to a serving dish. Meanwhile, warm the tortillas.

Heat a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
Slice the chicken against the grain into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with Avacado. Salsa, and sour cream (if using). Enjoy!