Avocado Cream with Blackberry Coulis
This flavorful dessert combines creamy avocados, which are a great source of fiber, potassium and vitamins C, K, folate and B6, with sweet, antioxidant-rich and brain-boosting blackberries.
The recipe comes from Bastyr herbal sciences students Argyle Baukol and Tais Martins Douet. It was created for the Herbs and Food class taught by Alexis Durham.
3 mediumavocados, peeled, seeded and chopped
6 tbspcoconut cream
5 tbsplime juice
4 tbspraw cane sugar (or substitute your favorite sweetener)
5 tbspsteamed fresh stinging nettle (Steam for 5 minutes)
3 tbspnettle steaming water
1 pinchcoconut flakes (for garnish)
3 1⁄2 cupblackberries (fresh or frozen)
1 cupskullcap tea ((Scutellaria lateriflora))
For the cream:
- In a blender, combine the chopped avocados, coconut cream, lime juice, sugar, nettles and nettle tea. Blend until smooth and creamy.
- Pour cream into a bowl and refrigerate.
For the coulis:
- In a small pan, combine blackberries, molasses and skullcap tea.
- Cook until reduced to a jam-like consistency.
This dessert can be served in individual portions or as one large dish. Layer avocado cream on the bottom of the serving dish. Spread the coulis over the cream, garnish with coconut flakes, and serve.
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|Source||Argyle Baukol and Tais Martins Douet, Bastyr University herbal sciences students|