Subscribe for 99¢
SPECIAL REQUEST: Low Carb Mediterranean Stuffed Avocado

OmTurtleCafe's Low Carb Mediterranean Stuffed Avocado overflows with roasted red pepper hummus, grape tomatoes, sweet peppers, red onion, cucumber, black olives and feta cheese.

Photographed at the cafe Tuesday, June 18, 2019. Photo by Sid Hastings

Q • I wanted to see if you could get the recipe for the Mediterranean Stuffed Avocados at OmTurtleCafe? I absolutely love their cafe. — Renee Wilmesherr, Florissant

A • Angie Carron, chef and owner at OmTurtleCafe, was happy to share this summer-perfect recipe. Not only does this no-cook recipe come together quickly, it’s a taste explosion on a plate.

Carron begins with a ripe, creamy avocado, then tops it with flavors from the Mediterranean — roasted red pepper hummus, tomatoes, briny olives, crisp cucumber, sweet peppers, red onions and tangy feta crumbles. She flavors the dish with a light sprinkle of Angie’s spice, a custom blend of premium salts, peppers and spices from around the globe.

The combination was inspired by foods from the Mediterranean cultures. “The Mediterrean diet has been recognized as a healthy lifestyle eating plan,” she says. “I don’t like to use the word ‘diet’ because what people really want is a way of eating good foods that they can live with every day,” she says.

The recipe includes the cafe’s slimmed-down recipe for roasted red pepper hummus, but store-bought hummus will do in a pinch. Carron took out a traditional ingredient in hummus, tahini paste, which cuts the calorie count. She gets the creamy texture by using extra-virgin olive oil and pureed roasted red peppers. “People can add more olive oil, a little of the juice from jarred or canned roasted peppers, or cold water to the hummus if it needs to be thinned out,” she says.

The recipe we feature today is one of three low-carb stuffed avocado dishes Carron developed for the inventive cafe, coffee house and urban store she built in connection with her yoga studio in Ferguson.

She also offers a riff on a classic Caprese salad stuffed avocado, which features mozzarella pearls, tomatoes, cucumber, basil and salami that’s drizzled with olive oil and a balsamic glaze. The Mexican version uses corn, black beans, tomatoes, onions, black olives and cilantro topped with a drizzle of jalapeno ranch dressing.

The Ferguson yoga studio is her second location. Her original yoga studio is in Florissant. OmTurtleCafe is a first for Carron.

The menu features a range of healthy options for breakfast, lunch and coffee breaks replete with smoothies, muffins, scones, bagel sandwiches, soups, super-food salads and snacks. Drinks include Kaldi’s coffees, Firepot teas and organic sodas. The cafe also features a juice bar that blends fresh vegetables and fruits in tasty combinations.

Carron is a health-conscious cook whose personal journey to wellness led her to study foods and its effects on a person’s well-being. She offers vegetarian, vegan and low-carb dishes, as well as gluten-free menu items. Some dishes are constructed to avoid incorporating the top eight food allergens — soy, dairy, milk, peanuts, tree nuts, wheat, fish, shellfish and eggs.

The cafe is located next door to the Ferguson Farmers Market, which takes place every Saturday morning, spring through fall. Shoppers often stop by the cafe for breakfast or lunch. Carron’s menu offers good inspiration for using the great fruits and vegetables from the market as well as a relaxing start or finish to a market trip.


OmTurtleCafe 

415 South Florissant Road, Ferguson

314-395-4773; omturtleyoga.com

 


Recipes from the top 100 restaurants in St. Louis: