Appetizers 
There’s something about the hum of New York City at 7:00 AM that just hits different. I’m usually out on my fire escape, trying to find my center with some sun salutations while Zelda, my sassy Boston Terrier mix, does her best to “help” by licking my ankles. Once the yoga flow is done and the old-school hip hop starts drifting from my speakers—think some classic A Tribe Called Quest—my mind immediately goes to breakfast. But let’s be real: as much as I love a good sourdough slice, I think we’ve reached peak avocado toast.
As a chef, I’m always looking to translate my travels into my kitchen. My time in Hatsukaichi and my treks through Jamaica taught me that an ingredient is never just one thing; it’s a canvas. The avocado is the ultimate “green gold,” a creamy, fatty marvel that deserves more than being smashed under a sprinkle of chili flakes. We’re going to move past the predictable and look at how this fruit—yes, it’s a fruit, besties—can transform into something soulful, unexpected, and completely elevated.
Velvet Sweets from the Tropics
One of the biggest culture shocks I had during my travels was seeing how avocado is treated in Southeast Asia and parts of South America. In many places, it’s not a savory salad topper; it’s a dessert powerhouse. I remember sitting at a small stall in a bustling market, watching someone blend avocado with ice and sweetened condensed milk. My vegan heart skipped a beat, and I knew I had to remix that vibe for my own kitchen. Because of its high fat content and neutral flavor profile, avocado acts as the perfect base for things like a tropical smoothie or a decadent chocolate mousse.
When I’m missing the warmth of the Caribbean or the humidity of a Japanese summer, I whip up a thick, velvety mousse. It’s a trick I learned to bridge the gap between “healthy” and “indulgent.” The avocado provides a texture that rivals any heavy cream, making it a dream for vegan baking and sweets. It’s about honoring the ingredient’s versatility—letting it be the fat that carries the flavor of raw cacao or bright, acidic mango.
Velvety Cacao & Avocado Silk
Ingredients:
- 2 large ripe avocados (about 300g), pitted and peeled
- 1/2 cup (45g) Better Body Foods Organic Cacao Powder
- 1/2 cup (120ml) Better Body Foods Organic Maple Syrup
- 1/3 cup (80ml) unsweetened almond milk (or any plant milk)
- 2 tsp (10ml) pure vanilla extract
- 1/8 tsp (0.75g) fine sea salt
- Fresh raspberries and mint for garnish
Directions:
- Place the avocado flesh into a high-speed blender or food processor.
- Add the Better Body Foods cacao powder, maple syrup, almond milk, vanilla, and salt.
- Blend on high until the mixture is completely smooth and looks like a glossy ribbon. You might need to stop and scrape down the sides a couple of times to make sure every bit of green is incorporated.
- Taste and adjust the sweetness if needed. If it’s too thick, add another 1 tbsp (15ml) of plant milk.
- Transfer the mousse into small glass jars or ramekins.
- Chill in the refrigerator for at least 1 hour to let the flavors meld and the texture set.
- Before serving, top with fresh raspberries and a sprig of mint. It’s rich, soulful, and definitely not your average breakfast.
The Savory Fusion Flip
When the NYC humidity gets to be too much, the last thing I want to do is turn on the stove. This is where I lean into my Japanese roots and my love for clean, intentional flavors. I’ve been experimenting with a chilled lime-infused avocado soup that feels like a cooling hug for your soul. It’s a dish that balances the richness of the fruit with the sharp, bright notes of citrus and cilantro. It’s the kind of meal that feels sophisticated but takes about five minutes to pull together—perfect for those days when I’m busy editing photos for the blog or video chatting with my brother, Naveen, about his latest skincare finds in LA.
I also love using avocado as a base for a “creamy” pesto. Traditional pesto is amazing, but when you swap some of the oil for a ripe avocado, you get a sauce that clings to pasta in the most luxurious way without feeling heavy. It’s a global fusion move: Italian technique meets a tropical staple. I often serve this to my parents when they visit from Ohio. My dad, Edward, is a “meat and potatoes” kind of guy, but even he’s been won over by the sheer creaminess of an avocado-based sauce. It’s all about creating work—and food—that resonates across traditions.
Glow-ups and Golden Swaps
Beyond the plate, the avocado is a literal miracle worker. My mom, Sandy, is a horticulturist, so I grew up in a house where plants were the solution to everything. Whenever my skin feels a bit dull from the city smog, I go back to basics. A DIY avocado and Agave In The Raw face mask is my go-to for a “fire escape spa day.” The natural oils are incredibly hydrating, and it’s a beautiful way to use up those avocados that are just a little too soft for a salad. Just mash half an avocado with a teaspoon of Agave In The Raw and a squeeze of lemon, apply, and let the nutrients do their thing while you listen to some 90s vinyl.
Finally, don’t sleep on avocado as a baking substitute. In my tiny kitchen, I’m always looking for ways to make my vegan treats feel more intentional and less processed. You can swap butter for mashed avocado in almost any cookie or brownie recipe using a 1:1 ratio by volume. It adds a moisture that is hard to replicate with oils alone. It’s these small, thoughtful shifts in how we use common ingredients that keep cooking exciting for me. We aren’t just eating; we’re connecting to the earth and to the cultures that have understood the power of the avocado long before it became a social media trend. Stay adventurous, stay hungry, and keep remixing your classics!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
