Brewer's Yeast Free Condiments Recipes

Creamy Avocado Puree (AIP & Yeast Free)

Please note that this post may contain affiliate links, if you click on any of these links and purchase the item, I will receive an affiliate commission at no extra cost to you.

Avocado is the ultimate blessing among autoimmune protocol enthusiasts. Not only does it provide healthy fats, but it lends the most amazing creaminess to any dish.

There are plenty of “avocado mayo” recipes out there that are autoimmune protocol, however they all contain apple cider vinegar, an ingredient that is not Brewer’s Yeast free.

Out of necessity I came created this recipe, which does require a lot of lemon juice and the pricey avocado oil, but it works splendidly to meet my culinary needs.

There are two versions of this recipe, a single serving and a bulk size.

 

Equipment

Knife

Spoon

Blender

Juicer (Hand one preferably)

 

Creamy Avocado Puree (Bulk Size) 

Ingredients

3 Large Avocados

1/2 Cup Fresh Lemon Juice

1/4 Cup Avocado Oil

  1. Cut 3 large Avocados in half, scoop Avocado out and place in blender
  2. Add Lemon Juice and Avocado Oil
  3. Blend
  4. Serve

Yields 1 3/4 Cup per jar

Creamy Avocado Puree (Single Serving) 

Ingredients

 

1 Large Avocado

1/3 Cup Fresh Lemon Juice

1/4 Cup Avocado Oil

  1. Cut 1 large Avocados in half, scoop Avocado out and place in blender
  2. Add Lemon Juice and Avocado Oil
  3. Blend
  4. Serve

 

This puree is my go to recipe for any meal that needs that extra element of smoothness and fat.

Commonly this comment is used as a dipping sauce for my sweet potato fries and crab cakes, slathered on my grass fed burgers or meatloaf, as well as the base for my various salads.

Avocado puree is pretty much my wonder dip.

Hopefully as technology progresses they will find other ways to extract things from Avocados as they are doing with Coconut right now. Personally I would love to see Avocado shortening on the shelves of a store. Having different forms of avocado would really open the door to new recipes to be created.

This recipe is pretty basic, with no added seasonings. You can add them if you would like in order to jazz it up, but personally I did not even include salt in order to not risk increased sodium intake.

Being cautious about sodium and sugar pretty much comes from the older generations I know scolding me about only eating one thing at a time.

If I am in front of them eating an apple and a plum I would be warned:

“Too much sugar!”

If I am eating a plate of fish or crab:

“Too much salt!”

It is not like I am sprinkling salt or sugar on or in these items, they just naturally have high levels of salt and sugar without help. This is a noticeable concern even though I am eating clean.

Older people are acutely aware of sugar and sodium levels in foods because they have to be careful with it themselves, even though my situation is different, I still do choose to listen to them and take their words into consideration.

In order to have balanced nutrition I eat one naturally salt filled food followed by a naturally sweet fruit or smoothie. This actually makes a noticeable difference in my body, as in the case of eating crab, which leaves my heart pumping fast afterward without fruit to follow.

This dip has healthy fruit, fat, and antioxidants without any added sugar or salt. That is one reason why I absolutely love Avocado Puree.

Now I know this is not a cheap recipe, Avocados are getting more and more expensive, especially the organic ones. The oil is especially pricey, and in order to save a few dollars I do purchase Avocado Oil in bulk typically from Walmart 1.5  L/51 fl oz which is usually priced around $20 in my area.

Check out my Autoimmune Protocol Walmart Shopping List to learn more.

Because I keep a lot of Avocado Oil on hand I do typically cook with it. Avocado Oil has a higher cooking temperature which leads to crispy frying, and the flavor is milder and less noticeable than that of Coconut and Olive Oil.

Remember that if you get ripe Avocados, make the recipe within the next 24-48 hours before they go bad. Throwing out bad Avocados makes me the saddest because of their cost, often times I intentionally purchase bright green ones that need days to ripen, in order for me to remember them in just enough time before they go bad.

 

Ready to try this recipe yet?

Be sure to have those Avocados on hand, ready to whip up this recipe in a flash.

Let me know once you have tried it for yourself, please leave a comment below!

 

 

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.