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Post Written by extra special guest blogger: Alethia Zoe Chiang
There is something to be said about buying avocados. If you are presently already a fan of the Persea americana, you have most likely had the experience of purchasing avocados in bulk. You have also most likely realized through this experience that there is inevitably always that one whose existence gets reduced into a seemingly lifeless ball of mush at the end of the week. You know. That one.
Enter: my life two weeks ago when I was left with that one. Indeed, the poor sucker was destined either for the compost or I was making something with it. Well, if there’s one thing that reading Meghan’s blog has taught me, it is that culinary creativity often comes in moments of desperation.
And thus “Greenola” was born: the composite Everyday Superfood with a (green) twist.
Check out my Greenola Making video too!
Aletheia’s Avocado “Greenola”
Ingredients:
- 1/2 of a large, mushy avocado
- 1/3 cup applesauce (or one snack container)
- 1 tbsp of a mixture of warm spices (eg. cinnamon and nutmeg)
- 2-3 cups of a mixture of grains (eg. whole amaranth, buckwheat groats, bran, large-flake oatmeal)
- a mixture of “flare” (eg. dried coconut shreds, goji berries, raisins, pumpkin seeds, cacao nibs, etc.)
Tools:
- One large mixing bowl
- Spatula/large spoon
- Toaster oven and tray
- Baking sheet or foil
- In a large bowl, hand-mix the avocado and the apple sauce until any and all remaining bits of the avocado are well incorporated into the apple sauce. Depending on the rotting state of the avocado, this may take anywhere from 3-6 minutes. (Alternatively, you may wish to use a food processor or hand-blender for this step.)
- Pre-heat toaster oven to 350 degrees F.
- Throw in your grains into the wet avocado-apple mixture, adding more grains until the consistency of the entire mixture reaches a thick batter. At this point you should add your spices and mix well again.
- Pour the batter onto the oven tray (lined with some sort of baking paper or foil), flatten to spread evenly, and return tray to oven. (Alternatively, you may also want to bake them in clusters.)
- Bake at 350 degrees F for approximately 30-40 minutes (or until golden-brown), turning the mix with your spoon every 5-10 minutes or so.
- Remove from oven, add flare, toss, and let cool.
Aletheia Zoe Chiang makes, eats, and lives greenola in Waterloo, Canada, where she is currently working towards her Bachelor of Science. When she is not drawing caricatures of Bacillus megaterium in her lab book, running frantically between classes with pages of her latest lab report trailing behind her, or inhaling kale, you can find her spreading the love at Fiddleheads Health and Nutrition. Aletheia is fascinated by many things but keeps her food-talk to her food blog, La Fille Naturelle.
Guest Blogging
I have been blessed by an extensive audience and if you have a fantastic recipe, health tip, experience or anything Kitchen Love Making worthy to share in 500 words or less, than please do share! Email me (hello at meghantelpner dot com) your post as a word document with links embedded and pictures attached as jpegs and if appropriate, I will post her up. Be sure to include a bio and a little pic of yourself too!
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Ha! I love the “Flair.” My green Amazing Grass/chia pudding needed some flair this morning.
Oooh cool idea to replace the bad fats in granola with good ones!
[...] She’s here! April 13, 2010 tags: greenola, guest post, video by aletheiazoe OK folks! I see it with my own eyes! Go check out my guest post on Meghan Telpner’s blog! [...]
I love Aletheia’s blog. She is so creative, funny, talented, and has a genuinely beautiful soul. I’ve eagerly been anticipating this post on here, and it is delightful to finally read. What a genius idea!
I love the idea of a guest post on here, too.
Avocado in granola. What a cool idea! It so makes sense. Thanks for sharing Aletheia.
And what a generous offer to all the writers who read your blog Meghan. Very cool and very brave. I’m tempted to do 500 words detailing how green smoothies depart in much the same way they arrive. No pictures though. I promise.
Extra special blogger is right! Love Aletheia!
I’m not the biggest fan of avocados…but I’ll chomp this one by the buckets!
You are a genius Aletheia! Glad you finally got your guest post.
Your greenola looks yummy…I’m always intimidated to buy avocados because I don’t know what to do with them and I get freaked out by the brownish colour when you keep the leftover part in the fridge. You’ve inspired me to give them another chance!
Thank you for sharing this awesome recipe. I know “the one” avocado very well…lol! Thank you Aletheia!
Aletheia, you are amazing! Not only are you sweet and funny, you are super creative in the kitchen! The next time I make granola, I’m definitely makes GREENola!!
[...] avocado kick continued with the Greenola recipe I found on Meghan’s blog at Making Love in the [...]
[...] saw the introduction of Greenola on National Post’s Meghan Telpner‘s blog, followed by the birth of the Official [...]
[...] Or rather, I have been failing at baking. My intention was to make my own modified version of Greenola (original recipe by the kitchen savvy Aletheia, who also happens to have wonderful taste in music. [...]
[...] Or rather, I have been failing at baking. My intention was to make my own modified version of Greenola (original recipe by the kitchen savvy Aletheia, who also happens to have wonderful taste in music. [...]
I tried this recipe and it was great great great! Who would have thought of putting an avocado in granola? The second time I went to make this recipe, my avocado was, well, beyond use. I substituted some leftover squash and it tasted terrific. There is probably no limit to what you could use in lieu of an avocado in this yummy dish. Thanks!