Natural Balance Foods

Amazing Avocados

Avocado recipe

Avocados are packed full of heart healthy monounsaturated fatty acids, vitamins C, K, E and potassium to name just a few! We’ve spied avocado on toast popping up across café menus and Instagram accounts across the land, and it’s a perfect vegan lunch option, just make sure you check that the bread you use is gluten free! Here are some of our favourite combinations.

Mexican Medley  

  • 1 slice of rye bread
  • ½ avocado
  • 10g chopped coriander
  • Juice from 1/2 a lime
  • 1/2 finely chopped red chilli
  • 50g cooked black beans
  • 1/2 tsp cumin seeds

Toast the rye bread. In a bowl, mash the avocado, mix in the rest of the ingredients and pile on the top of the toast.


Summery Salsa Verde

  • 1 slice of rye bread
  • ½  avocado, sliced
  • 1 tsp capers
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chopped parsley
  • Juice of ½ lemon
  • 1 tbsp chopped basil
  • 3 sundried tomatoes

Toast the rye bread. In a small food processor, whizz the capers, herbs, lemon juice and zest and olive oil.  Place the slices of avocado on the toast, then the sundried tomatoes and drizzle with the salsa verde.

Super Sprouts and Seeds

  • 1 slice of rye bread
  • 10g sprouted seeds (try alfalfa or radish!)
  • 1 tbsp pumpkin and sunflower seeds
  • Cracked black pepper
  • Juice of ½ lemon
  • ½ Avocado, sliced
  • 1 tbsp extra virgin olive oil

Toast the rye bread.  In a frying pan toast the seeds until lightly brown and start to pop. Place the slices of avocado on the toast, then the sprouts, toasted seeds and drizzle with olive oil, lemon juice and cracked black pepper.

Avo Hummus 

  • 200g drained cooked chickpeas
  • 1 tbsp tahini
  • ½ clove garlic, grated
  • 1 tbsp extra virgin olive oil
  • Juice of ½ lemon
  • 1 tsp sesame seeds
  • ½ Avocado, sliced

Toast the rye bread. In a small food processor, whizz the chickpeas, tahini, garlic lemon juice and olive oil.  Place the slices of avocado on the toast, then the hummus and sprinkle with sesame seeds.

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