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The 1-Second Trick That Will Help You Ace Every Workout

Sasha DiGiulian knows a lot about conquering fear. She's been rock climbing since the age of six, and in 2012, Sasha became the the first US woman and the youngest female in the world to climb 5.14d. In climber speak that is hard — excruciatingly hard. To this day, there are very few climbers — men or women — who can say they've done a climb of such difficulty.

Avocado Chocolate Truffles

Avocado Chocolate Truffles

Ingredients

  • Dark chocolate
  • Avocados
  • Brown sugar
  • Salt
  • Cocoa powder
  • Vanilla extract

Directions

  1. Chop 10 ounces 72 percent dark chocolate and melt in a saucepan or double boiler, stirring occasionally. Scoop the flesh out of 2 avocados and process in a food processor until smooth. Add avocado, 4 tablespoons brown sugar, 2 pinches salt, 2 tablespoons cocoa powder, and 1/2 teaspoon vanilla extract to the melted chocolate. Stir until all ingredients are combined and refrigerate for about 40 minutes, or until mixture is cool. Cut a large square piece of parchment and pour 1/2 tablespoon cocoa powder onto it. Roll a tablespoon-size scoop of the chocolate mixture into a ball. Coat in cocoa powder and place on a plate. Repeat with remaining chocolate and cocoa.

Note

  • Recipe by Amy Castle, SideChef app contributor and author of vlog What's Amy Eating?

Avocado "Schmear"

Avocado "Schmear"

Ingredients

  • Avocados
  • Goat cheese
  • Lemon juice
  • Salt
  • Tarragon

Directions

  1. In a food processor, add 1 1/2 ripe avocados, 4 ounces goat cheese, the juice of 1 lemon, and a pinch of salt and blend until smooth. Then dice the remaining 1/2 avocado and fold it into the blended mixture with 1 teaspoon chopped fresh tarragon. Cover and refrigerate until ready to serve, then spread on whole-wheat bagels.

Note

  • Recipe by Camron Woods, executive chef at Omni La Mansion del Rio in San Antonio, TX

Avocado Margherita

Avocado Margherita

Ingredients

  • Tequila
  • Triple sec
  • Lime juice
  • Lemon juice
  • Cilantro leaves
  • Avocado
  • Salt

Directions

  1. In a blender, pulse 2 ounces tequila, 1 ounce triple sec, 1 ounce lime juice, and 1 ounce lemon juice. Add a few cilantro leaves and 1/2 ripe avocado and blend. Pour into a salt-rimmed glass.

Note

  • Recipe by John Josberger, food and beverage director at the JW Marriott Desert Springs Resort & Spa in Palm Desert, California