ONE YEAR BLOG ANNIVERSARY + GIVEAWAY #2

I can't believe it's been a year since I started this blog! What a fun, crazy, amazing journey it's been so far. 

Highlights would definitely have to be meeting all kinds of fascinating people, experiencing new things that I otherwise never would have experienced, and hearing from readers who enjoy the recipes. When I put up that first post, I never even considered that anything remotely cool could come from it - how wrong I was!

To celebrate, I'm hosting another giveaway. This time I'll be giving away a fabulous guide called 'By Any Greens Necessary' by Tracye Lynn McQuirter. It was one of the first books I read when I was considering going vegan and I cannot tell you enough how helpful it is. It contains lots of practical advice, recipe ideas and in-depth nutrition analysis. If you're interested in seriously probing the benefits of a vegan lifestyle, then you'll want to read this. I'll be sending out one copy to any reader, in any country. Simply leave a comment down below, on Facebook or on Twitter letting me know why you would like the book. I'll pick a winner by the end of the month, get in touch and send the copy off.

Thanks for reading and I hope you continue to join me on this journey :)

P.S. The blog now has a domain name: www.vegannigerian.com 

Yay!

HEART-HEALTHY AVOCADO SALAD

Slightly different take on the whole Valentine's Day theme. No chocolate-covered strawberries or heart-shaped cakes (maybe next year...) Just this super delicious and super easy salad that's kind to your heart.

Avocado, olive oil, nuts - all packed with healthy fats that help lower bad LDL cholesterol and prevent heart disease. Doesn't get any more loving than that :p




























Ingredients
- 2 ripe avocados (diced)
- 1 large tomato (chopped)
- 1/2 small onion (finely chopped)
- handful of basil leaves (chopped)
- mixed nuts (chopped)
- juice of 1 lemon
- 1 tbsp olive oil
- salt and black pepper to taste

Combine all the ingredients in a mixing bowl. I saved the avocado skins and used them to serve up the salad. Garnish with some more chopped basil and a twist of black pepper for an extra kick.