Recipes, rituals and other stories to realign the body and mind


Snacks, Vegan, Vegetarian, Gluten free, Breakfastdanielle coppermanComment

Like guacamole; but better.


2 Ripe Avocados
1 Teaspoon lemon juice
2 Tablespoons Smooth Tahini (can also use 1/4 cup soaked sunflower seeds)
2 Tablespoons Olive Oil
1 Large Garlic Clove, crushed
1 Teaspoon Fresh Mint, optional
Fresh or Dried Chilli or Chilli Flakes
Pinch of Salt or a Couple of Drops of Tamari


Chop the avocado and place into a blender. (When you halve the avocado, to easily remove the stone, tap a sharp knife into it until it is slightly embedded. Twist, and the stone should pop out easily. Also, be sure to scrape every last bit of flesh from the skin - the nearer to the skin, the darker the flesh of the avocado and the better it is for you).
Add all the other ingredients apart from the chilli and blend on a high speed for 1 minute. Use a spatula to scrape the blender clean, transferring the mixture into a serving bowl. Top with chilli, if using, and/or chia seeds, sesame seeds, chopped nuts, nutritional yeast or even goji berries, depending on what you are serving it with.