Tag Archives: avocado

Chef Adriana’s Avocado Chocolate Mousse Recipe

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A sweet, simple & healthy dessert goes a long way. Chef Adriana has shared with us her easy to make avocado chocolate mousse recipe! Not only is it healthy, but preparation is simple! Get the recipe below.

Serves: 4

Ingredients

  • 2/3 Avocados
  • 1/3 Cup raw cacao powder
  • 1/3 Cup honey or maple syrup
  • 1/3 Cup of coconut milk
  • 1 Teaspoon of vanilla extract
  • A pinch of salt

Directions

  1. Add all the ingredients into the blender until you get a smooth consistency.
  2. Taste & add more honey if bitter, and more cacao if you desire more chocolate.
  3. Serve with berries or nuts of your choice

Tip: You can even use blackened avocados for your mousse as long as they do not taste bad; is a great way to let them go to waste.

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Chef Adriana’s Avocado Risotto Recipe

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Eating healthy (and delicious) just got so much easier! Our October Chef of the Month, Chef Adriana, has shared her famous Avocado Risotto recipe. This vegan & plant-based recipe is guaranteed to delight & is a great alternative for those who want to partake in cleaner eating or simply try something new! Find the recipe below:

Serves: 2

Ingredients

  • 1.5 Cups of Arborio rice
  • 2 Cups of vegetable broth
  • 1 Cup of avocado puree (do it with a blender)
  •  1 Tablespoon of minced shallots
  • ½ Cup of coconut milk
  • 2 Tablespoons of nutritional yeast
  • ½ Cup of vegan butter (Miyokos preferred)
  • 1/3 Cup of glass of white wine
  • 1 Tablespoon of chopped cilantro
  • 2 Tablespoons of olive oil
  • Salt and pepper to taste

Directions

  1. In a medium sized pot, place the minced shallot with two tablespoons of olive oil.
  2. Sauté until golden and then add a cup of vegetable broth.
  3. While the broth is boiling, add the Arborio rice and white wine.
  4. Stir adding more broth so that the rice never dries up.
  5. Add the coconut milk, nutritional yeast, vegan butter and cilantro and keep on stirring until the rice is al dente and creamy enough (this should take 15-20 minutes), then add the avocado puree and chopped cilantro.
  6. Serve topped with some cilantro for decoration.

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

October 2019 Chef of the Month- Adriana Londono

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As October rolls around, not only are we pumped for delicious fall recipes, but we’re so excited to introduce our October Chef of the Month- Adriana Londono! Chef Adriana was born in Colombia & now resides/works in sunny Los Angeles and Valle de Guadalupe in Mexico. She is a private, holistic chef that is constantly creating innovative, healthy and plant-based recipes. From Avocado Risotto to Avocado Chocolate Mousse, her creativity and passion for food is inspirational. Find her story below and shop her look!

1. Where were you born?
Colombia

2. Where do you work and where are you based?
Los Angeles and Valle de Guadalupe (Mexico’s wine country). I am a holistic private chef.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My tomato peeler. As a plant-based chef, there are so many vegetables to peel and the tomato peeler makes life quite easy.

4. What is your sharpest sense out of all the 5 senses?
Smell!

5. What advice would you offer for aspiring chefs?
Stick to your ideals when it comes to cooking. You want to be able to cook with the ingredients you love so that you can enjoy the process and offer your best creations.

6. What is one culinary tip every chef should know and perfect?
Pickling! Pickled vegetables compliment a dish very nicely, whether it is plant-based or not.

7. What does good food mean to you?
Healthy, holistic with fantastic flavor.

8. What features are important to you when selecting your chef outfit?
I am a girl, so I want to make sure my waist is highlighted and I also avoid white as I work a lot with beets, avocados and chocolate… hehe.

9. Favorite ingredient to work with?
I am obsessed now with cassava flour. It is an amazing substitute for wheat flour as it has some elasticity which is similar to gluten. I bake with it, make pizza crusts, tortillas, cookies, etc.

10. Favorite City to dine out in?
Los Angeles. Amazing plant-based restaurants there: Café gratitude, Plant food + Wine, Crossroads and Gracias Madre.

11. Best Dish you have ever made?
Mmm… that is a hard one, but the one that surprised me the most and is high up on my list is avocado risotto.

12. What do you like to eat most often on your days off?
Vegan pizza!

13. Person you would most like to cook for?
My boyfriend- he is my biggest fan and supporter.

14. What made you decide to become a chef?
At 28 I was diagnosed with a chronic illness called Meniere’s disease. Due to that, I couldn’t go out to restaurants anymore as I had to follow a low sodium diet and since I loved to eat amazing food, I started to cook it for myself and got really good at it.
I never had training of any sort but having lived in Italy and France helped me develop a sophisticated palette.

5 years ago, I decided to give plant-based cooking a chance and I am so enamored by it. I have so much more fun with it than I ever did using animal products. I feel challenged every day and feel very satisfied when I create new dishes that feel, taste and are real food without having to have hurt any animal in the process.

The world of plants is so vast and exciting; I am now learning to incorporate into my dishes many edible flowers, a succulent plant here in Mexico called Salicornia, vegan cheeses and butters, microgreens of all sorts and all kinds of non-gluten flours. Cooking has never been more fun!

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

CHEF KARMA’S AVOCADO SALAD

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Who said healthy food can’t be delicious? Chef Karma has a delicious AND healthy treat for you- a Avocado Salad with a little spin to it! Now you can add a little flair to your meal in under ten minutes. Read below to find out how!

Ingredients

3 Avocados

1/2 cup red onions (small dice)

1/2 cup cherry tomatoes (cut in half)

1 cup Italian dressing

1/2 lemon (squeezed)

1 bag Tostones chips

Directions

1. Remove avocado pit and dice avocado into medium- sized pieces.

2. Save the avocado skin to use as a bowl later.

3. Toss all ingredients together into the avocado skin bowl (or a regular bowl if you’d prefer).

4. Scoop avocado salad into the bowl!

5. Use bag of Tostones as your spoon!

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

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