I’m all about hiding vegetables in foods that conventionally aren’t made with vegetables. The least successful of these attempts was a raw vegan spinach and tomato bread. It turned out oddly sweet with a bitter aftertaste. I want to give that one another try! Up next on my list is a recipe I found for chocolate chip cookies… with kale! I’m looking forward to it!

Avocados are technically a fruit, because of their huge (and apparently edible) seed in the middle. Despite this fact, they are a culinary veggie! A friend of mine always says, “Knowledge is knowing a tomato is a fruit. Wisdom is choosing not to put a tomato in fruit salad.”

Avocados are extremely versatile because of their creamy texture. Try using it instead of mayo on your next salad, or in a chickpea avocado salad (a healthy and vegan alternative to egg salad). It can also be used in place of butter in chocolate butter cream frosting. The possibilities are endless!

I woke up this morning with an idea for this recipe. Sometimes, these ideas I have right after I become conscious are pretty crazy, but this one happened to be a winner! This spread is extremely tasty and filling. Not to mention, it is a beautiful color when the light hits it just right! Eat it on whole wheat toast, or with a spoon as is!

Avocado Fruit Spread:

• 1/2 avocado
• 1/2 apple (include core for extra fiber)
• 1/2 cup blueberries (I used frozen)
• drizzle of honey
• squirt of lemon juice

Add all ingredients to a food processor. Pulse until a chunky texture is created. Devour!

~Dani