Avocado-Tahini-Butter

Juicy avocado meets earthy sesame butter: an unbeatable combination for jittery vatas. Paired with lemon juice and cumin, this filling spread is also ideal for the hearty pitta appetite – on toast or paired with a vegan omelet.

INGREDIENTS
  • 1 ripe avocado
  • 2 tablespoons tahini (sesame butter) 
  • Juice of 1⁄2 lemon
  • 1⁄2 tsp sea salt
  • 1⁄2 tsp cumin
  • 1 tsp olive oil
  • 1 tbsp pumpkin seeds
  • optional: fresh coriander
METHOD
  1. Blend the avocado pulp, tahini, lemon juice, salt and cumin in a food processor until creamy. Taste and add more salt and cumin to taste.
  2. Pour the avocado tahini butter into a small bowl and top with olive oil, pumpkin seeds and, optionally, finely chopped coriander.
VEDA TIPS:

This rich and soft spread has a calming effect on the Vata dosha. Feel free to be generous with the amount of cumin: the spice helps to prevent gas formation.

Avocados have a cooling effect and are therefore the ideal balance for the Pitta dosha. Fresh coriander as a topping increases the effect. Not a cilantro fan? Fresh mint has a pitta-reducing effect too.

The heavy and oily qualities of avocado can be too heavy for the kapha dosha in the morning. Lemon, salt and cumin make the butter lighter. Tip: Replace pumpkin seeds with chili flakes and enjoy with crackers instead of bread.