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~ raw, vegan, gluten-free ~
This recipe will add a different splash of color to your Sunday morning brunch menu. Rather than the standard yellow yokes that are usually piped into egg whites, I decided to mix things up and use guacamole.
Avocados, much like bananas, mature on the tree but ripen only after their harvest. Once ripe, they turn dark green or deep purple and yield to gentle pressure. Inside, they have a cream color flesh with a butter-like consistency.
One trick that I use when selecting avocados at the grocery store is that I pop the little stem button off. If there is a nice bright green color under it, it is ripe and ready for use. I have tried to “squeeze” technique, but my best luck comes from the stem plucking. :)
It may be ideal always to buy organic, but you don’t have to with avocados. So far none are GMO, and the Environmental Working Group (EWG) has non-organic avocados in their “clean 15” list with mostly no detectable pesticide residue (http://www.ewg.org/foodnews/).
Avocados often receive a bad rap for being too high in fat. While it is true that avocados are a high-fat food (about 85% of its calories come from fat), they are nutrient-dense calories, and the fat contained in avocado provides many health benefits.
Avocados have an abundance of plant phytonutrient polyphenols and flavonoids, which have been discovered as anti-inflammatory agents. They help keep inflammation under control, which is considered the basis of most non-contagious diseases. Nutrients and enzymes in avocados also help to reduce inflammation in the stomach and small intestine’s mucous lining.
It has been shown that those who ate salads with avocados absorbed five times the amount of carotenoids than those who did not include avocados. Carotenoids help to reduce stroke and prostate cancer risks. Often we get so focused on what foods we shouldn’t combine when eating for digestive purposes, that we lose sight of those that we ought to combine to help with better vitamin and mineral absorption.
Yields roughly 24 half “eggs.”
Avocado guacamole yolk:
Avocado guacamole yolk:
Oh Amie-sue these are adorable too and they sound so tasty! How great to have options…your post and this recipe has gotten me so excited I just dusted off my Tupper ware deviled egg caddie!Thank you for sharing your special tips on how to find the best avocado’s, I sure do appreciate it.
You are welcome Kathy. :) I hope that you enjoy them. Many blessings! amie sue
Hello Amie Sue, once again, sooo beautiful and so easy to make! Hope you are in best health and that spring time is as sunny and lovely as in Switzerland. Have a nice time, AM
Hello Anne Marie! So nice to hear from you. :) We have been experiencing a wonderful Spring. Every tree is in bloom and keeps me in awe every time I look out the window. :) amie sue
2 questions…..
Why buy the salt ‘coarse’ rather than ‘fine’?
Have you ever tried making the ‘whites’ with sunflower seed milk rather than almond? Have a little friend that is deathly allergic to nuts.
Looks interesting. Can’t wait to try it.
You can buy the fine salt Gloria and no I haven’t tried with any other nut or seed. Worth experimenting with to accommodate your friend. Sorry to hear that they have such a horrible allergy. Have a blessed day, amie sue
Sorry for the double post. When I came back to check, the first post didn’t appear. Feel free to delete the 2nd post.
Oh it’s quite all right. The comments never appear right away. They wait for me to approve them. This ensures that I will answer each and everyone of them and it helps me control spam on my site. Have a great day! amie sue
Looks really interesting. Thank you!
Have you ever tried making the egg whites with sunflower seed milk vs the almond? Wondering how it would affect the taste.
Also, is there a particular reason to buy kala namak as coarse vs fine?
Thanks.
Just answered your question above. :)
Hello, where might I find the “egg” molds?
I used this one https://nouveauraw.com/equipment/pans-forms-molds/ck-products-2-12-inch-plain-egg-chocolate-mold/ Keb. :) It is a chocolate mold but worked perfectly. You can also check your local kitchen or craft stores. Have a great day, amie sue
Hi Amy, please you used sweet almond milk in this or not? :)
Hello Monixa,
No, I don’t use sweetened almond milk in this recipe. :) Have a great day, amie sue
I’m about to cry, wow. I am so thankful for you.
Thank you Lily. :) You are so precious. I hope you are enjoying the holiday season. Blessings, amie sue
How far in advance could these be made? Or at least the “egg whites”?
I would make them either 1 or 2 days before the event… the closer you make them to the even the better for freshness. Have a great evening, amie sue
These turned out delightful!
Good afternoon Gayle,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
So happy to hear it! Have a blessed day :) amie sue
I’m hungry! :))