In the past, I’ve experimented with all type of healthy brownie recipes, but none have come close to this one. Often when you take eggs out of a brownie recipe, the brownies turn out drier and less fudge-like and dense than they should be. The solution? Avocado. The fatty fruit (yes, it’s a fruit!) brings the bulk to the equation, so your brownies don’t miss eggs, butter or milk.

Fear not! The avocado does not give these brownies an avocado-like taste. The avocado is subtle enough in flavor to be easily masked by the other ingredients, particularly the cocoa powder. Instead of its flavor, the avocado leaves behind a desirable texture.

Vegan and Gluten-Free Avocado Brownies Recipe

Makes 10-15

Ingredients

• 2 ripe avocados, pitted and peeled
• ¾ cup maple syrup
• ¼ cup coconut oil, melted
• ½ cup almond milk
• 2 tablespoons ground flax seeds + 6 tablespoons water
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon powder
• ¼ teaspoon cardamom powder
• 1 teaspoon coffee grounds
• ¼ teaspoon salt
• ½ cup cocoa powder
• 1 cup coconut flour
• ½ cup dairy-free dark chocolate chips

Directions

Preheat the oven to 375 degrees Fahrenheit. Line a 9×9-inch pan with parchment paper.

In a small bowl, stir two tablespoons of flax seeds into six tablespoons of water. Let set for a few minutes.

In a food processor, add the avocado, maple syrup, coconut oil, almond milk, “flax eggs”, and vanilla. Pulse until just combined.

Transfer the wet mixture to a large bowl. Add in the cinnamon, cardamom, coffee, salt, coconut flour, and cocoa powder and stir until well combined. Fold in the chocolate chips.

Pour the mixture into the pan and use a spatula to spread the mixture across the pan evenly. Place the pan into the oven and bake for 25 minutes. Remove the pan from the oven and let the brownies cool before cutting and serving. The brownies will firm up as they cool.

Related on EcoSalon
Black Bean Brownies Recipe: Gluten, Dairy and Egg-Free
Vegan Raw Chewy Brownie Recipe with Fresh Mint
Raw Vegan Chocolate Fudge Recipe that Will Totally Melt in Your Mouth

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These 3 stuffed avocado recipes will delight your taste buds and inspire your kitchen creativity!

If an ingredient can be stuffed, it’s only a matter of time until we find millions of ways to do it. The avocado is no exception. Its flesh makes for a dense, creamy serving cup to balance a variety of textures, tastes, and colorful fillings.

The following three stuffed avocado recipes are my personal favorites. Enjoy!

1. Baked Avocado with Zucchini, Goat Cheese, and Balsamic Glaze

Serves 4

This recipe had me at “baked.”  Most people eat avocado in its raw state, but when baked, its flavors intensify and offer a more grounded flavor profile. This recipe takes it to the next level with light zucchini, digestion-friendly goat cheese, and a sweet balsamic reduction.

Ingredients

• 2 avocados, halved and pitted
• 1 small zucchini, sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ cup Balsamic vinegar
• 2-3 ounces soft goat cheese
• Garnish: fresh basil

Directions

Preheat the oven to 400 degrees Fahrenheit.

In a saucepan over medium-high heat add the olive oil and minced garlic. Saute for 2-3 minutes. Add a pinch of salt and pepper and set aside.

Scoop some of the flesh out of the avocado halves, leaving a thin layer along the edges behind. Place a few slices of the zucchini in the bottom of each avocado cup, followed by a bit of the avocado flesh that was scooped out. Top with goat cheese.

Place the avocado halves, skin side down on a lightly greased baking dish and cook for 10 minutes, or until the goat cheese is melted and lightly browned.

While the avocados are cooking, in a small pot over medium heat, add the balsamic vinegar. Bring the mixture to a boil and then reduce heat to a simmer. Stir occasionally. After 5 minutes or so, the vinegar will have reduced and become thicker. Remove from heat.

Take the avocado halves from the oven and glaze each with the balsamic reduction. Season each with salt and pepper and garnish with fresh basil leaves.

2. Party Favor Stuffed Avocados

Servings vary

There is no strict recipe for this stuffed avocado tip, but it is perhaps the most approachable and delicious ways to enjoy stuffed avocados without the fuss. You can use any party dip as the stuffing, but I tend to stick to either salsa or hummus. They are guaranteed crowd pleasers!

Ingredients

• Avocados, halved and pitted
• Your favorite hummus, salsa, spinach artichoke, bean, or nacho cheese dip recipe
• Your choice of fresh herb, cheese, or spice garnish

Directions

Scoop some of the flesh out of the avocado halves, leaving a thin layer along the edges behind. Use the flesh as a garnish or eat it by the spoonful so you don’t waste it. Add in the chosen filling and top with garnish of choice.

3. Shrimp Ceviche Stuffed Avocados

Serves 6

This is one of more classic stuffed avocado recipes frequenting the interweb these days and for good reason. I love the balance of the cool, zesty shrimp ceviche and the creamy tenderness of the avocado. This recipe combines a variety of flavors and textures and keeps things sweet, zesty, savory, light, and dense all at once.

Ingredients

• 3 avocadoes, halved and pitted
• 1 pound small shrimp, peeled, deveined, and cooked
• 1 Roma tomato, diced
• 1 cucumber, diced
• 1 small red onion, sliced thinly
• 1 cup diced pineapple
• 1 jalapeno, seeded, de-fleshed, and sliced thinly
• Handful of cilantro, finely chopped
• Juice of 1 lime
• Juice and zest of 1 orange
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon mustard

Directions

In a medium-sized bowl, toss together the shrimp, tomato, cucumber, red onion, pineapple, jalapeno, and cilantro. Add the lime juice, orange juice, orange zest, garlic powder, sea salt, black pepper, and mustard. Fold the ingredients together until evenly combined. Cover the bowl and place it in the fridge for 1 hour to let all the flavors marry.

Take the avocado halves and use a knife to slice lengthwise and horizontally along the inner flesh, without puncturing the skin, ultimately making a grid-like design. This is an important step in order to allow the juices of the filling to make way throughout the entirety of the avocado flesh and making the stuffed avocado easier to eat.

Once the ceviche has marinated for an hour, remove the bowl from the refrigerator and toss the mixture to distribute the juices. Scoop a few spoonfuls of the mixture into each avocado half and garnish each with extra lime juice, orange zest, and sea salt.

Related on EcoSalon
Seasonal Eating: Avocados Stuffed with Wild American Shrimp
The Avocado Hummus Recipe You Didn’t Know You Needed
10 Absolutely Delicious Avocado Recipes to Try

Avocado Filled with Shrimp Image from Shutterstock

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It’s very rare that I’ll make a salad without avocado, so naturally it’s ended up in this delicious roasted eggplant recipe with the aromatic spices of cumin and smoked paprika. 

I was craving the sweet spiciness of an Indian curry but didn’t want the heaviness of a stew so I took two of my favorite curry flavorings and used them as a coating for roasted eggplants. Cumin and smoked paprika have such rich flavors that I didn’t want to dilute with too many other ingredients. The spicy cubes of eggplant pair perfectly with the silky, mild flavor of avocado on a bed of peppery arugula.

A simple sesame and lemon juice dressing brings out the smoky paprika even more. I’ve used this simple oil and acid combination for years as a salad dressing and vegetable dip because it resembles the exotic richness of tahini but takes about thirty seconds to make. I can almost guarantee that you’ll be swapping out your simple balsamic vinegar and olive oil dressing and replacing it with lemon juice and sesame oil in no time at all.

Roasted Eggplant Recipe with Arugula and Avocado Salad 

Serves 4

Ingredients

1 medium-sized eggplant yielding 2 cups of small cubes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
4 cups baby arugula
1 avocado
2 tablespoons sesame oil
2 tablespoons lemon juice 

Directions

Preheat oven to 400 degrees Fahrenheit. Chop the eggplant into small ½ inch cubes and toss with the salt in a small bowl and set aside for 20 minutes.

Make the dressing by whisking together the sesame oil and lemon juice. Add a pinch of salt to taste.

Spread the eggplant cubes out on a paper towel-lined plate and squeeze out some of the liquid. Return the cubes to the bowl and add the olive oil, cumin and paprika. Toss until mixed very well and spread the cubes out on a single layer of a baking sheet. Cook for 20 minutes.

Slice the avocado into chunks and add to a large bowl along with the arugula. Sprinkle the cooked eggplant on top and toss with the sesame lemon dressing.

Related on Eco Salon

Grilled Eggplant Salad Recipe 

Arugula Salad Vegan Pizza Recipe 

Eggplant Zucchini Lasagna Recipe 

Photo credits: Ally Jane Grossan

The post Roasted Eggplant Recipe with Arugula and Avocado Salad appeared first on EcoSalon.

We often associate the avocado with guacamole, and that’s it. But that would be doing the odd-looking fruit a great injustice.

Because of its creamy texture and impressive nutritional profile, the avocado is a prized ingredient in plant-based dishes. It provides the bulk and the consistency that are usually the product of milk, butter, or cream. These 15 unusual uses for the avocado explore the many ways you can expand your repertoire beyond guacamole.

You may already know that avocados are considered an excellent source of “good” fats. But they are fare more beneficial to your health than meets the eye. Avocados prevent breast cancer with oleic acid content and inhibit the growth of prostate cancer. Avocados also contain lutein for eye health and are known to help lower cholesterol levels due to its beta-sitosterol content. They contain 23 percent of the recommended daily value of folate, which lowers incidence of heart disease, and, they are high in glutathione, which prevents aging, cancer and heart disease. Put those nutrients to work with these 15 unusual uses for the avocado.

1. Pudding

Get your chocolate fix without the dairy and white sugar with this avocado chocolate pudding recipe. The avocado gives the pudding its trademark decadence and the lemon juice cuts the avocado flavor, allowing the cocoa and natural sweetener to shine through. It’s a great way to fill up on dessert without the sugar rush.

2. Mayonnaise

Instead of spreading a layer of mayonnaise on a bun, add a few slices of avocado. You achieve the same creaminess and neutral taste in a lighter, vegan way.

3. Grilled Avocados

To raise the bar on presentation and infuse the avocado with a savory smoke flavor, get grilling! Slice the avocado in half, remove the pit, brush both open halves with lime juice, and then place them face-down on the grill. The grill marks are a feast for the eyes and you can serve the grilled avocados with a few spoonfuls of salsa in their concave centers.

4. Eye and Facial Skin Therapy

Avocados are packed with nutrients, such as vitamin E and A, B-vitamins, folic acid, and potassium, which are enriching to the sensitive area surrounding your eyes and face. Vitamin A helps to remove dead skin cells from the body and the amino acid glutamine helps to clean and protect the skin from environmental damage. Mash an avocado until smooth and apply it around your eyes and face. Allow it to sit for 5-10 minutes. Rinse with warm water and pat dry with a towel.

5. Alfredo Sauce

Alfredo sauce now has a better, healthier half.

Ingredients

• 1 large avocado
• 2 garlic cloves
• Juice of half a lemon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Small handful of fresh basil
• Up to 1/4 cup almond milk (or water) to thin it out

Directions

 Combine all ingredients in a food processor and blend until smooth. Mix into your prepared noodles of your choice. Enjoy!

6. Hair Mask

To treat dry or lifeless hair, mash 1 avocado with 1-2 tablespoons of olive oil and a few drops of your favorite essential oil. Massage into your scalp and hair, making sure the use your fingers to brush through hair strands, from the scalp to the ends. Tuck hair into a shower cap and allow to sit for 20 minutes. Rinse and then shampoo and condition hair as usual.

7. Baby food

Avocados are a great introduction to solid foods. Their buttery, creamy texture is easy for babies to chew on and swallow safely. Rich in omega-3s and other nutrients, the avocado offers babies a healthy source of plant-based fat. Be sure to pick an avocado that is gives slightly when squeezed but is not mushy. Blend the avocado in a blender with the optional addition of water to thin the mixture out.

8. Fried Avocados

In the world of weird fried foods, avocado takes the cake. Try your hand at this fried avocado with lime-cilantro dipping sauce recipe. It’s a unique, crowd-pleasing snack that is easy to make!

9. Whipped Cream

This recipe pairs well with as a creamy accompaniment to fish and as a dip for vegetables. Blend the flesh of avocado fast in an immersion blender and the fruit transforms into a decadent whipped cream, even with peaks to prove it. Add garlic and spices for extra taste, or make it dessert apropos with the addition of a sweetener and cinnamon.

10. Green Smoothie

Get your greens in with a creamy backdrop to make them all the more appetizing and filling. This recipe for a green smoothie can be made vegan by replacing skim milk with almond, rice, or coconut milk. Enjoy!

11. Crème Brûlée

This has got to be the recipe that piques my curiosity the most. Avocado crème brûlée is an innovative take on the traditional French dessert and is sure to introduce an earthier, deeper taste and texture.

12. Butter Substitute

Replace ½ the butter in any baked recipe with the same measurement of avocado. The result will be lower in calories and yield a softer and chewier result. If you want to replace all the butter in a baked recipe, the ration of avocado to butter is 1:1, but you have to reduce the oven temperature by 25 percent and increase baking time — this prevents the baked good from rising in the middle and then sinking after it’s removed from the oven.

13. Chocolate Cream Frosting

If you are anything like me, the frosting is the best part of any cake. Of course, it’s also the heaviest part. Luckily, the avocado makes a vegan alternative possible.

Ingredients

• 2 avocados
• 1 tablespoon almond butter
• 1 tablespoon arrowroot powder
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/4 cup almond milk
• 3/4 cup maple syrup
• 1/4 teaspoon sea salt
• 1 bar dark chocolate, melted

Directions

Blend all in a food processor until smooth. Apply to cupcakes or cake or eat it as it is!

14. Ice Cream

In the same way avocado brings creaminess to vegan pudding, the fatty fruit does the same for vegan banana ice cream. Alone, banana ice cream is enough, but the addition of avocado creates an even more textured, filling dessert dish.

15. Cheesecake

When I saw this recipe for a green cheesecake, I was floored by the presentation. It makes perfect sense that avocado would be the base to a vegan cheesecake, only because the avocado mimics the thickness and density of cream cheese. Enjoy!

Photo Credit: Ollesvensson, GlowKitchen, 

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Avocados and chocolate like never before.

Sometimes you need a decadent recipe that you can make in less than twenty minutes. This one is it.

As we all know, there is no better combination than dark chocolate and sea salt. Made with avocados, the mousse is also vegan, but serve it to your non vegan friends and they’ll be so sold on the creamy chocolatey goodness that they’ll never notice the difference. You’ll get points for a posh dessert and no one will ever know that you made it in the frazzled half an hour that you had between your last work meeting and your dinner party.

Feeling extra fancy? Drizzle with a high quality extra virgin olive oil.

Vegan Chocolate Mousse with Sea Salt

Ingredients:

• 2 ripe avocados
• 1 113g bar of 100% cacao, unsweetened baker’s chocolate
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 cup sugar
• 1/4 cup cocoa powder
• 1/8 cup non dairy milk (I use hemp milk. If you want a thinner mousse, add a little more.)

Directions:

Spoon avocado into a food processor and add in vanilla, salt sugar and cocoa powder. Mix until smooth.

In a double boiler melt baking chocolate and add to mixture. When smooth, spoon into serving dishes and chill until time to serve. You can also eat the mousse right away if you don’t mind it a little warm.

Garnish by sprinkling with a little bit of sea salt.

Want more food inspiration? Check out the rest of our Sunday Recipe series.

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A colorful salad you make in a bowl, not in the sink.

Some call this the kitchen sink salad; I call it the perfect salad. It is fail proof and fails to bore, even if you have it everyday! Packed with nutrition and flavor and with enough substance to keep you full for hours, this recipe is a great way to get the most from produce rounding its last leg in the fridge.

You could virtually use anything on hand, as long as you satisfy each of the four elements – vegetable, green, grain/legume, and fat. I added grated beets, carrots and zucchini as the vegetable, chopped kale as the green, cooked lentils as the legume, and avocado and an olive oil vinaigrette as the fat. Regardless of the nature of the components you choose, the result is the same: a colorful salad with a bite!

I tend to use lentils in my version of the kitchen sink salad for a reason. They’re not only made up of energy boosting carbs, but also are full of protein, which is especially important when salads are a daily diet mainstay.

Lentils are an excellent source of soluble and insoluble fiber and effective in helping to prevent digestive and cardiovascular disorders. They also contribute to lowering cholesterol and maintaining blood sugar levels. Low on the glycemic index, lentils release their sugars slowly, keeping you fuller and more balanced for longer.

Kitchen Sink Salad

Serves 1-2

Ingredients:

• 1 cup green lentils
• 6 kale leaves
• 1/2 cup grated carrots
• 1/2 cup grated zucchini
• 1/4 cup grated beet
• 1/4 cup chopped avocado
• 1/4 cup extra-virgin olive oil
• Juice of half a lemon
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Directions:

In a medium-sized pot, add 2 cups of water to 1 cup of green lentils. Cover with a lid. Bring to a boil and then reduce to a simmer for approximately 15-20 minutes or until the lentils have absorbed all the water. Set aside to cool to room temperature.

Stem and chop the kale leaves, grate the carrots, zucchini and beet, and slice the avocado.

Add the vegetables, kale and avocado to the cooled lentils in a medium sized bowl.

For the vinaigrette, whisk together the olive oil, lemon, and salt and pepper. Fold the dressing into the salad and give the entire mixture a good toss so that all the ingredients are spread evenly.

Serve and enjoy!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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Learning to love avocados, one Alfredo recipe at a time.

Avocados often get a bad rap, but for the wrong reason – for being fat. It’s about time we all got over this myth. We need healthy fats in our diet for a properly functioning brain and nervous system, a strong heart, glowing skin and, dare I say it, a fit and thin physique. Sure, nix the saturated fats fraught in animal meat, dairy and eggs when looking to slim down or reach a greater sense of well-being, but avocados are plant-based and thus on an entirely different playing field.

Half an avocado has 15 grams of  heart-healthy unsaturated fat and only 2 grams of saturated fat. This is fat your body not only can recognize but also likes. Avocados are packed with fiber, potassium, vitamins C, K, and B6 and folate. They aid in digestion and help in the absorption of lycopene and beta-carotene.

Aside from its nutritional benefits, avocados are versatile in the kitchen. Their creaminess serves as the perfect base for made-vegan desserts, sauces and smoothies. A few slices of avocado can also substitute the mayonnaise in a sandwich or the yogurt, cream cheese or sour cream component in a dip. The possibilities are truly endless.

One of my favorite ways to take advantage of avocados’ smooth ways, is to use them as the foundation for an Alfredo sauce. The garlic, lemon and basil cut the avocado taste and leave behind a fragrant and rich sauce that is as satisfying and comforting as its dairy, butter and egg-laden counterpart, which, by the way, will not be missed.

Vegan Alfredo

Serves 2

Ingredients:

• 1 avocado
• Handful of basil
• 2-3 cloves of garlic
• Juice of 1/2 a lemon
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 servings of cooked pasta
• Garnish of lemon zest and black olives

Directions:

In a food processor, blend the avocado, basil, garlic, lemon juice and salt and pepper until smooth.

Mix the Alfredo into two servings of spaghetti cooked according to package instructions. Garnish with lemon zest, freshly ground black pepper and olives.

The freshly cooked pasta warms up the Alfredo sauce on contact, so don’t worry about this dish being cold.

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: Vegan Avocado Alfredo Sauce appeared first on EcoSalon.

Putting a spin on the classic Mexican street food.

If you don’t have a taco obsession, you’re doing something wrong in the kitchen. Quick and simple, and also versatile for a variety of dietary preferences, tacos are one of the easiest dishes to get creative with. Here are three supercharged, healthy variations on the taco theme to get the culinary juices flowing and please any kind of eater, from vegans to pescatarians.

Note: All of these recipes make 4-6 tacos, are completely interchangeable with whatever protein you want to throw in, and should be served on warm corn tortillas.

Cornmeal Crusted Fish Tacos with Roasted Radicchio and Pineapple

Cornmeal is an easy way to get a crunchy taste to fish tacos without deep-frying. 

Ingredients:

• 1 pound of Pacific Halibut, Wild Caught (you can use any other whitefish, but make sure you’re going with a sustainable option), cut into small pieces
• 1/4 cup cornmeal
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin powder
• 1 cup chopped pineapple
• 1 cup chopped radicchio
• juice of 1 lime
• 1 avocado, chopped into small pieces
• 3 tablespoons coconut oil for frying

Directions:

Preheat oven to 425F.

Mix cornmeal and spices in a bowl. Add in fish and mix until fish is well coated.

In a separate bowl, combine radicchio, pineapple and lime juice. Spread onto a baking sheet and roast for 5-10 minutes.

While radicchio and pineapple are in oven, fry the fish at medium/high heat. About 4-6 minutes.

Layer fish, radicchio and pineapple onto corn tortillas and garnish with avocado.

Vegetarian Kale and Portobello Tacos with Goat Cheese

Inspired by a trip to Mexico, these vegetarian tacos are total foodie pleasers.

Ingredients

• 2 portobello mushrooms, cut into strips
• 6 stalks of red kale, cut into small pieces
• 4 tablespoons balsamic vinegar
• Goat cheese for garnish

Directions:

Place portobello strips in a bowl and pour over balsamic vinegar. Let sit for 10-15 minutes.

In a frying pan, saute mushrooms until they are soft, about 3 minutes. Add in kale and cook until tender.

Vegan Tacos with Red Cabbage and Avocado Slaw

Ideal with tempeh, or any protein of your choice, this slaw brings a fresh taste to your tacos.

Ingredients:

• 1/2 of large cabbage, finely chopped
• 1 avocado, chopped into small pieces
• 2 tablespoons olive oil
• 1/2 teaspoon cider vinegar
• 1/2 teaspoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons lemon juice

Directions:

Combine olive oil, cider vinegar, vinegar, salt, pepper and lemon juice and mix thoroughly.

In a bowl, mix together cabbage and avocado. Drizzle over dressing and gently toss.

Use with tempeh tacos or other protein of your choice.

Images: Anna Brones

The post Three Healthy Taco Variations You Can’t Live Without appeared first on EcoSalon.

Banana bread revamped and loaded with essential fatty acids.

When it comes to recipes, we all have a few go-to classics, many that we grew up on. Be it apple pie, banana bread or oatmeal cookies, these are our comfort foods. But a lot of the comforting concoctions stashed in our mothers’ and grandmothers’ recipe books were born straight out of the 50s, a time certainly not equated with being health conscious. Fortunately classic recipes can be revamped, and this month in Sunday Recipe we’ll be doing a little experimenting in the kitchen to bring you healthier versions of our favorite classics.

EcoSalon’s Managing Editor Amy DuFault came to me with her mother’s recipe for banana bread, along with the comment, “Been eating this since I was a kid, and this is still how I make it- help!”

Challenge accepted. Here is the original recipe:

Elly D’s Banana Bread

• 2/3 Cups Shortening
• 2 1/2 cups flour
• 1 2/3 cups sugar
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups mashed, ripe bananas
• 2/3 cup buttermilk
• 2 eggs

A pretty straightforward recipe, the main culprits are the mass amount of sugar and the shortening, and although I tend to always err on the side of “more butter” in recipes, there is always a time and place for trying new things. Enter, avocado. Yes, avocado. It’s a great substitute for butter and in this recipe, it makes for a very dense and moist bread. And while we’re packing this bread with essential fatty acids, why not throw in some walnuts and sprinkle it with flaxseeds for a nice finishing touch?

Elly D’s Banana Bread Revamped With Avocado and Flaxseeds

Ingredients

• 1 mashed medium size avocado
• 1/4 cup canola oil
• 2 1/2 cups whole wheat pastry flour
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 1/4 cups mashed, ripe bananas
• 2/3 cups nonfat plain yogurt
• 1/4 cup hempmilk (you can use any type of milk)
• 1/3 to 1/2 cup honey (this depends on how sweet you want your bread)
• 2 eggs
• 1/2 cup chopped walnuts (optional)
• Flaxseeds for topping (optional)

Directions

Beat eggs and add in rest of wet ingredients. Beat with a whisk until you get a pureed consistency.

In a separate bowl combine dry ingredients.

Mix all ingredients together and pour into greased baking pan. Sprinkle with flaxseeds.

Bake at 350 for 40-50 minutes, or until knife inserted into center comes out clean.

If you’re really feeling decadent, top it off with some chocolate hazelnut spread.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For March it’s all about revamping classics into healthier versions. Enjoy!

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7 ways to moisturize your hair in the dry, winter months.

It doesn’t matter if we are raven-haired, red-headed, blonde or brunette. It doesn’t matter if our hair is thin, thick, textured or kinky. During the dry winter months, we might as well hook our heads up to outlets for all the static electricity we produce. The cold, dry temperatures of winter can siphon the moisture from our skin and hair like a sponge. So how best to fight back against winter?

Stop washing your hair every day
We live in a world where most people make best friends with anti-bacterial wipes. Dirt is the enemy. But so is washing your hair too much. Over-washing can strip important oils from your scalp, resulting in dry, over-stimulated tresses. Plus, what’s better for dry hair then your own, natural oils? At the least, try to skip a daily washing.

And when you do wash, consider a homemade shampoo like this one from beauty expert Narine Nikogosian: Combine one tablespoon of dried jasmine with one teaspoon of honey with two eggs yolks. Boil the dried jasmine with one cup of water for five minutes. Steep for ten minutes, then strain. Blend the jasmine, honey and egg yolks. Apply to your hair, and then rinse with cold water.

Install a water filter on your showerhead
Municipal waters contain drying chemicals that can strip your hair of its essential oils. Chlorine and other chemicals used to clean our water supplies can wreak havoc on our hair. Anyone who has spent a significant amount of time in a swimming pool knows that hair follicles will eventually make hair like a Brillo pad if not properly rinsed. Here’s more information on shower filters.

Wash your hair backwards
Horst Rechelbacher, founder of Aveda and Intelligent Nutrients, is also famous for this hair care tip. First, apply half a teaspoon of your favorite oil to your scalp and work it through. You can use jojoba, olive, or sweet almond oil. Second, apply your conditioner and let it sit for a few minutes. Third, use a small amount of shampoo to wash out your hair. Finally, if your hair feels tangled, put a little remaining oil on your fingers and comb through your hair. The oil treatment helps loosen and attract dirt which the shampoo then washes away.

The avocado: not just for salads
The avocado is a triumph of moisturizers, oils and vitamins. But before you add some to your salad, you might want to consider treating your tresses to a homemade avocado mask. Take one small avocado, mash it together with one tablespoon of honey and one tablespoon of olive oil. You can even blend them together. Apply to damp hair for at least 30 minutes, then rinse. This recipe works on all hair types.

Rinse with olive oil
You can give yourself a fancy “hot oil” salon treatment with a mere tablespoon of organic olive oil. First, rinse your hair with warm water. Then work the olive oil through your tresses with your fingers. Let it sit for twenty minutes. Then rinse with cool water, following up with a bit of shampooing if your hair feels too oily.

Sooth your scalp
An irritated, dry scalp can throw your hair out of balance. Organic stylist and expert Felicia Howe recommends Simply Organic Scalp Spa Treatment ($23.99) to tame your irritated head. As Felicia Shares, “I’ve been using this all season, it’s been saving my hair and scalp. It’s amazing.”  This professional-grade product contains olive leaf extracts.

It’s all about serums
Sometimes you need a serum to act like the really great sequel to your favorite conditioner. Serums can leave your hair extremely hydrated while giving you the fresh out of a spa smell. Basically, a serum delivers the goods to your hair in a concentrated punch. So you want to make sure you use one that has clean, green ingredients.

Yarok Hair Care offers a serum entitled Feed Your Youth ($25) containing hydrating Yarrow and avocado. John Masters Organics has their Dry Hair Nourishment and Defrizzer ($16.00) which combines certified organic jojoba, lavender and rosemary. Both can be used in a “set it and forget it” fashion where you work the ingredients into your hair in the evening, only to be washed out in the morning.

Image:Erintaylormurphy, hulagway, wordridden, [g] [e] [r] [y]

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