Hurricane Harvest: What do I do with all these avocados?!

Hello Everyone!

If you live in Bermuda, I hope this finds you well and your families, homes and belongings safe after the hurricane this week. If you live away, or were traveling, then weather conditions associated with Hurricane Humberto started to impact Bermuda on Tuesday, with storm force winds and hurricane force gusts Wednesday evening into Thursday morning.

One thing that tends to happen with storms around this time of year is that all of the nearly ripe avocados that have been growing on our trees get plucked off their branches (by the strong winds) and dropped onto the grass. We collected bags and bags of them at my house and I cannot wait to blend, slice, dice, and mash up a storm of my own in the kitchen with all of them!!! I am reminded of the Sufi saying: “Abundance can be had simply by consciously receiving what already has been given.”

Here are some of my favourite Bermuda Avocado recipes as you’re probably wondering what on earth you’re going to do with 10 bags of avocados.  I’ve thought of you!

But before the recipes…here are 2 tips that help with longevity:

  1. Peel, pit, dice and freeze ripe avocados. They freeze well for use in guacamole or smoothies later!
  2. Put some in the fridge to slow the ripening process. Take them out as you want them to ripen.

And if you’re still overwhelmed with the amount of avocados you have then here’s another saying for you: “Giving is the secret of abundance” – Sivananda 🙂

All of these recipes are naturally vegan.



*found in the FUELLED book, page 97

Avocado is a source of healthy fat and it will make your smoothie velvety.

Serves 2


  • 1/2 Bermuda avocado
  • 2 fresh bananas and ½ of a frozen banana
  • 1 cup spinach or kale
  • ¾ cup pineapple juice
  • 1 tsp moringa powder or fresh/frozen leaves if you have them (optional)
  • 1 cup water (approx.)


Blend all of these awesome ingredients in a blender until they’re smooth and creamy, thick and green. Add more water if it’s too thick until you get your desired consistency. Serve immediately. Enjoy!


*found in the FUELLED book, page 183

Avocado toast is the fastest, easiest avocado recipe you can find! And one of my favourites! It takes nearly no time to make if you skip the hummus.

Serves 1


  • 2 slices of Ezekiel or Genesis Brand sprouted grain bread
  • 3 Tbsp coconut oil or avocado oil for frying
  • 1 ripe Bermuda avocado
  • A pinch of Celtic Sea Salt or Pink Himalayan Salt, to taste
  • A dash of cracked black pepper, to taste

Homemade Hummus (optional)


  • 1 15 oz can of chickpeas, rinsed
  • 1 clove garlic
  • 1⁄4 cup extra virgin olive oil, plus more for serving
  • Fresh lemon juice of ½ lemon
  • 2 Tbsp tahini (sesame seed paste, optional)
  • ¼ tsp Celtic or Pink Himalayan sea salt, or more to taste
  • ¼ tsp paprika (optional)
  • Water


First, make the hummus but putting all the ingredients in a blender or food processer until smooth. If it’s too thick, add a couple tablespoons of water to thin it out a touch. Set aside. There is enough in this recipe to store in the fridge for a few days. Pour oil into a frying pan and place over medium heat. Take 2 slices of Ezekiel bread from the freezer and place (frozen) onto the hot pan. Fry for 20 seconds and then flip so that the other side is coated with oil too. Continue to fry both sides until they’re golden on the edges and in the centre and nice and crispy on the outside.  Smash the avocado using a fork or slice it up into pieces.  Take a big tablespoon or two of homemade hummus and spread it on the toast, then top it off with the avocado. Sprinkle with sea salt and cracked black pepper to taste. Enjoy while toast is still hot!


Kids’ Favourite!

*found in the FUELLED book, page 227

Serves 2-3


  • 2 Bermuda avocados
  • ¼ onion, finely chopped
  • 7 Cherry tomatoes, chopped in half, or 1 small ripe Plum or Roma tomato, chopped into small pieces
  • ¼ cup cilantro or parsley leaves, chopped
  • Juice of 1 lime or lemon
  • ½ tsp jalapeño pepper, seeded and chopped (optional)
  • ½ tsp Celtic or Pink Himalayan sea salt
  • ½ tsp smoked paprika
  • ½ tsp cracked black pepper


Cut avocados in half, lengthwise, and use a spoon to scoop out the seed. Scoop out the flesh and put it into a bowl. Add lime juice and mash with a fork. Add all the rest of the ingredients and stir to combine. Serve immediately. Goes wonderfully on sprouted grain toast, on a sandwich, on top of mixed baby greens or tomatoes, as a veggie dip, as an ingredient in a salad dressing, with fish, or on its own as a salad or snack.


(our version, modified from the Bulletproof Diet book by Dave Asprey) 

Serves 2-3


  • 4 large, ripe Hass avocados / or 2-3 Awesome Bermuda Avocados
  • 2-4 Tbsp MCT oil, do not substitute coconut oil. (MCT oil is $19 at Price Rite)
  • 2 tsp of Himilayan Pink Salt or Sea Salt
  • 3 Tbsp dried organic oregano, or more to taste
  • 3 Tbsp apple cider vinegar, or more to taste


Cut avocados in half, lengthwise, and use a spoon to scoop out the seed. Scoop out the flesh and put it into a bowl. Add remaining ingredients and mash with a fork. BTW, oregano is SUPER HIGH in antioxidants!!


Use your guacamole to make a great layered Bermuda Burrito Bowl for lunch or dinner.


Take a larger bowl (skip the glutenous wrap) and:

  • Put cooked rice on the bottom – white, brown or black rice work well
  • Put your choice of plant protein (beans, chickpeas, nuts), seafood protein (fish, shrimp, canned salmon) or meat protein (organic roast chicken, pulled beef, sliced steak) on top of that
  • Put sauteed onions and peppers on top of that
  • Put cooked Bermuda corn kernels on top of that
  • Put salsa on top of that
  • Put sliced tomatoes and chopped Bermuda lettuce on top of that
  • Put your Bermuda avocado guacamole on top of that!
  • Sprinkle with freshly squeezed lime juice…

Serve immediately, Enjoy! Skip the sour cream and cheese or if you must have them then go for organic only.


(from the Sweet As Pie Blog)

Okay, this is not my recipe, but I approve 100% of the ingredients and method. My friend Louis told me about an amazing avocado key lime pie and so I set out to find a great recipe online and share it with you. I’m going to make this as soon as my avocados ripen!! Key lime pie was always my favourite (alongside banana cream pie) but as I don’t eat gluten or dairy anymore, I stopped eating it about 15 years ago. This looks and sounds EVEN BETTER than traditional key lime pie… Again you can find the entire original recipe, plus a video showing how easy it to make on this web page.

“Avocado key lime pie vegan, no bake and low carb. An healthy raw desserts with a coconut almonds and cashew crust with NO dates!”

Prep Time: 20 mins
Chill: 1 hr
Total Time: 20 mins
Servings: 12 people
Author: Carine Claudepierre



  •  cup almonds raw, unroasted, unsalted
  •  cup cashew raw, unroasted, unsalted
  •  cup unsweetened desiccated coconut unsweetened, fine
  •  cups sugar free maple flavored syrup -Monk Fruit or any liquid sweetner you like
  •  teaspoon vanilla extract
  •  teaspoon salt
  •  tablespoons extra virgin coconut oil ,melted


  •  cup avocado about 3 avocado
  •  cup extra virgin coconut oil
  •  cup coconut milk low fat or regulat
  • cup + 2 tablespoons lime juice
  • zest of 1 lime
  • cup + 2 tablepoons sugar free maple flavored syrup -Monk Fruit or liquid sweetener of your choice



  • In a food processor, with the S blade attachment, add all the base ingredients. Order doesn’t matter.
  •  Blend on high for about 1-2 minutes. Stop the food processor, scrap down the side every 30 seconds and repeat until the ingredients comes together and forms a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly add an extra 1-2 tablespoons of water.
  • Press the mixture into a 8 inches non stick removable bottom tart pan. You can also use a 8 inches glass pie dish. I found the first option easier to unmold and serve beautiful pie.
  • Make sure the mixture get an even thickness on the bottom and sides of the tart pan – about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling.


  • Place all the filling ingredients into a blender or food processor, except the lime zest.
  • Blend/process on high until it forms a creamy green batter. It should have no lumps.
  • Stir in the lime zest with a spatula.


  • Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula and return to the freezer for 1 hour a least or 3 hours in the fridge.
  • To un mold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie in 8-12 servings. Serve the slice using a pie server.
  • Store up to 5 days in the fridge in a cake plastic box. The box avoid the avocado to be in contact with the fridge air, and it won’t change the lovely green color.
  • Serve with a dollop of dairy free coconut yogurt and extra lime zest.


Freezing: if this pie is too large, freeze any extra slice! Defrost 1 hour before serving.


Serving: 1slice | Calories: 312kcal | Carbohydrates: 22.5g | Protein: 3.4g | Fat: 27.7g | Sodium: 65.7mg | Fiber: 8.8g | Sugar: 4.1g | Vitamin C: 9.9mg | Calcium: 30mg | Iron: 0.9mg

Bon Appétit and Enjoy Your Hurricane Harvest!! (I mean, why not?)

Stay safe in future storms!


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