Boredom with your food is really bad for your health!  It’s easy to get stuck making the same old recipes again and again. When you’re trying to eat high raw it seems particularly easy to get bored of eating the same thing, and it’s often this boredom that derails people on their healthy-eating mission.

When we aren’t inspired by the raw food we’re eating (smoothie, salad, salad, soup, salad) we usually end up reverting back to the old cooked comfort food favourites, just for some variety and familiarity. That’s why I try and make at least one new recipe every few weeks. If I like it enough it cycles into my regular recipe repertoire and stops me getting bored.

Aren’t Avocados Fattening?

Many people are unaware of how healthy fats are essential to our health and well-being. We need good sources of plant-based fats in order for our cells to be able to communicate with each other, for our joints and muscles to be flexible and for our brains to be clear and quick.

Avocados are one of nature’s best sources of healthy superfood fats. I often eat one or more avos a day. When I’m eating them this frequently I’m usually losing weight and feeling great, because they help me to cut down on less healthy fat sources whilst keeping me full and satisfied. For that reason this week’s recipe is a winner for me. I hope you enjoy it as much as I do!

This Week’s Detox Recipe: Avocado Boats

These lovely light avocado boats make a create lunch or dinner party starter. You can use raw or tinned sweetcorn, just make sure if you used the tinned variety it’s unsweetened.

Makes 3 avocado boats.

Ingredients

1 generous handful of young spinach, finely shredded
1 tsp extra-virgin olive oil
¼ tsp mineral salt

2 medium ripe avocados
¼ red pepper, finely diced
2 tsp lime juice
2 tbsp parsley leaves
3 tbsp fresh corn from the cob, or tinned sweetcorn

1/2 lime, cut into 3 wedges

Method

Put the spinach, olive oil and salt into a large bowl and massage until wilted – shiny and dark green.

Cut the avocados in half lengthways. Remove the stones and carefully scoop out the flesh from the skins. Put 3 of the skin halves to one side to create the boats later.

Put aside roughly a tablespoon of the diced red pepper, ready for garnishing later.

In a separate bowl, mash the avocados with the lime juice. Mix the remaining red pepper, parsley, corn and wilted spinach into the mashed avocado. Fill the 3 avocado skins with the mixture.

Top with a sprinkling of diced red pepper and a wedge of lime.

Serve cold and eat with a teaspoon 🙂

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