Stuffed Mayan Avocado

| 3 May 2016

This is one of our favourite recipes to teach at Raw Food Immersions, because it is fun, bold, daring, packed with flavour and colour. It is a winner for a big sunny weekend brunch or lunch, dinner parties and any time you just want to a plant-feast with a little creative mood lift. It is bound to be the star of the show!

Stuffed Mayan Avocadoes

Ingredients(serves 3 – 4)

4 avocados
80g butternut squash (flaked in a food processor or a blender)
50g pumpkin seeds
juice of 1 lime
5 dried apricots or other dried fruit10g hijiki or arame seaweed
1 small shallot
1/2 tbsp miso paste
1/4 tsp cumin
leaves of 4 – 5 coriander stalks Spices
1/4 tsp coriander seeds, ground
1/4 tsp cinnamon
1/4 tsp ginger powder
2 tsp onion powder
1 tsp smoked mild paprika
1/4 tsp Mexican chilli (ancho chilli) – be sure to check the level of spiciness first.

30g dried Incan berries (frozen)
40g pumpkin seeds
30g coconut chips
1 tbsp coconut sugar
pinch of unprocessed sea salt
1 tsp coriander seeds, ground
1 tsp smoked paprika or onion powder



Start by cutting butternut squash into rough 1-2 inch pieces and placing it in a food processor together with the pumpkin seeds. Blend well until you get a fine, rice-like consistency. The finer the butternut squash is processed, the easier it will be on your digestion. Now you can add the rest of the stuffing ingredients, but there is no need to food-process them into a puree. Leave some more varied texture in your stuffing! Lightly pulse all of the ingredients. Set the filling aside. In the meantime prepare the coating in a dry blender jug or a spice mill. Blend together all the ingredients with a dry blade. It helps to have Incan berries frozen as it makes them more brittle rather than sticky and eases the process of blending. You are after a pretty fine flour-like mix. Prepare the avocado by cutting lengthways first, opening and removing the pit. If you are confident, you can scoop out a little bit of inner flesh using a teaspoon to make more space for the stuffing. Just be careful, you don’t want to leave the avocado walls too thin (as it will collapse on itself). Stuff both sides of the avocado with the filling and close them back together. Finally, peel the outer skin of the avocado and place it in a bowl of coating. To coat, gently tap the coating on all sides until the avocado is completely covered. Serve in little ramekins or egg holders with a well-dressed side salad, sauerkraut, kimchi or sprouts.


Aiste & Joel