In celebration of a record breaking 2018 season, Avocados from Peru (AFP) and the World Avocado Organization have partnered with Fooddeco to launch a series of ‘Avoween’ images, which will be highlighted in AFP’s digital marketing campaigns throughout the end of the season. AFP has had a long-standing relationship with Collette Dike, founder of Fooddeco, an international food styling firm that specializes in working with Peruvian avocados.
“Peruvian Avocado season is continuing to get longer and longer,” said Xavier Equihua, President & CEO of the Peruvian Avocado Commission. “This has been our best season yet. Peruvian avocados will be available through October this year and therefore, we want to celebrate and close out an exciting season with this unique and timely collaboration.”
Grab the last of this season’s Peruvian avocados in-store and kick-off your Halloween festivities with a Frankenstein Smoothie, Black Widow Smoothie Bowl, Witch Fingers Avocado Toast, or Guacamole Brain Dip with Spooky Crisps. The full recipes are below:
Frankenstein Smoothie with dark chocolate ‘hair’
Ingredients (for 2 smoothies)
1 avocado (from the refrigerator), flesh from
1 handful of (unsalted) walnuts
100 gram fresh spinach
½ celery stalk
1 tsp. chia seeds
1 tsp. hemp seeds
1 green apple (from the refrigerator)
2 tbsp agave syrup
250 ml almond milk, unsweetened
For the chocolate (hair) rim: 50-gram pure chocolate
Topping (brains): Blueberries
Method
Melt the chocolate au bain-marie. Turn a glass (or jar) upside-down and spoon a generous amount of chocolate along the upper rim of the glass. Rotate the glass until you’ve coated the entire rim. Now turn the glass right side up, and the chocolate will run down the sides. Make sure you’re close to the freezer. If the chocolate resembles ‘Frankenstein’ hair, put the glass in the freezer at once, and leave in there for at least 5 minutes. Repeat with the second glass. Remove the glasses from the freezer – use a small drip of chocolate and use it to glue 2 blueberry ‘eyes’ to the frozen glass. Repeat with the second glass. Optionally make a stitch with the chocolate and a skewer (as seen on photo). Put both glasses back in the freezer for another 5 minutes.
Meanwhile, make the smoothie. Blend all the ingredients in a food processor until smooth. Pour the smoothie into the glasses (or jars), put blueberries on top and add straws. Serve immediately.
Black Widow Smoothie-Bowl
Ingredients (for 2 smoothie bowls)
1 avocado (from the refrigerator), flesh from
1 handful of (unsalted) walnuts
100 gram fresh spinach
½ celery stalk
1 tsp. chia seeds
1 tsp. hemp seeds
1 green apple (from the refrigerator)
2 tbsp. agave syrup
200 ml almond milk, unsweetened (cold)
For the spider web: ± 100 ml coconut yoghurt, granola, blueberries, dried rose petals, lime zest and chia seeds
Necessity: skewer
Method
Blend all the ingredients for the smoothie in a food processor until smooth. Pour the smoothie into small bowls. Use the coconut yoghurt to make the ‘spider web’ start with a small drip of the yoghurt in the middle of the smoothie bowl and continue with making ± 3 circles around this ‘dot’. Use a skewer to draw lines from the middle (inner dot) to the outside of the bowl. The amount of lines depends on the size of the bowl. Make as many lines as you like. Make a spider by putting 1 big (body) and 1 small (head) blueberry in the middle and cut 8 legs out of 2 big blueberries. Place the legs around the body of the spider. Repeat with the second bowl. Decorate your smoothie bowls with the toppings and serve immediately.
Witch Fingers Avocado Toast (12 fingers)
Ingredients
3 big (as long as possible) slices dark brown bread
1 avocado
12 white almonds (to resemble nails)
Paprika or cayenne powder
Salt, pepper and chili flakes to taste
Method
Toast the bread, remove the crust, and cut out of 2 slices 12 long fingers (1.5 cm wide).
Use the third toast to make the ‘dirt’: put the toast in the food processor and mix until it looks like ground earth.
Cut the avocado in half and remove the pit, mash the avocado and season with salt pepper and chili flakes to taste.
Sprinkle the ‘dirt’ on a nice plate, smear some avocado spread on the fingers. Put some paprika or cayenne powder on top of the finger and put the almond ‘nail’ on top.
Guacamole Brain Dip with Spooky Crisps
Ingredients
1 small cauliflower
Your favourite guacamole
4 (multi grain) tortilla wraps
2 tbsp Olive oil
Curry powder (could be replaced by paprika powder)
Necessity: Halloween molds (if possible use different Halloween shapes) and baking paper
Method
Remove the leaves from the cauliflower and cut a slice from the top so it can stand upside down. Preheat the oven to 180 degrees Celsius. Cover tortillas on both sides with the olive oil. Make as many spooky Halloween shapes out of the tortilla wraps as possible. Put them on an oven safe plate covered with the baking paper. Sprinkle them with some curry powder. Bake the wrap figures until they are crispy in about 7 minutes (every oven is different). Meanwhile wash the cauliflower. Remove as much of the stem as possible. Prepare your favorite (or use store bought) guacamole and stuff the cauliflower with the guacamole.
Serve the tortilla crisps with the cauliflower brain dip!
