Avocado is one of my favourite fruit, you have for sure some smells, taste and memories of your young days....when i eat or smell avocado i see my mother and father..i see small and bigger me....this fruit was always in my life ...and for sure will stay.
My son was very early eating fruits and vegetables....avocado with milk,yogurt,pap of avocado....avocado with brown sugar, bread with avocado.....and so on and on.
Jona says that avocado is funny and have a surprise in......the pit .....me and jona collect them and than paint like Easter egss.....or we put them in the water to grow
....but u must have a lot of patience to see the results,but children love to make their own gardens..
and the pits are looking so funny and sweet when the green leaf is coming.
We use avocado pits as well to make dolls....using paint, dough, material glue..whatever u want.
My son loves avocado with light yogurt-mayo dressing and tuna, he can make it himself(always putting to much of the dressing)
I love mixing avocado with yogurt and orange, or with mint..this fruit have such a specific taste, its great with almost every food.
When i am very lazy and dont feel for cooking but i have feeling to eat,i take brown bread, salmon and avocado ..sometimes i add chili sous or other time bit of a white creamy cheese....mmmmm and it taste better than a lot of complicated dishes.
Here are some very yummie propositions what to do with avocado :
Lets Grill it!
1/3 avocado, mashed
vegan butter/butter
1 roma tomato, sliced 1/4" thick
2 pieces whole grain vegan bread
fresh basil leaves, optional
sprinkle red pepper, optional
Directions:
1. Preheat pan on stove over medium heat while preparing the sandwich.
2. Slather each bread piece with vegan butter. Spread mashed avocado on the inside of each bread piece. Arrange tomato to cover bread.
3. Add optional ingredients if desired and put together. Place in frying pan and grill until desired brownness on each side
Rice and avocado !
2 oz or 1/4 cup French Dressing
1 garlic clove, crushed
1 lb or 2 2/3 cups long-grain brown rice, cooked and cooled
2 medium sized avocados, peeled, stoned and chopped
3 medium sized tomatoes, blanched, peeled, seeded and chopped
2 oz mushrooms, wiped clean and sliced
To begin, you will get out your cutting board and chop up your avocado, tomatoes and mushrooms as described above. Pour the French dressing into a screw top jar and add the garlic clove. Set the dressing aside for 1 hour.
In a large salad bowl, combine the rice, avocados, tomatoes and mushrooms together.
Remove the garlic clove from the dressing and discard it. Pour the dressing over the rice mixture. Stir well to blend. Chill the salad in the refrigerator for 1 hour, stirring occasionally, before serving.
Yumieee !
2 ripe avocados
100g of strawberries
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
A few crushed black peppercorns
A pinch of salt
Some lettuce or other salad leaves
Wash the strawberries and cut off the green stalky bits. Mash with a fork and add the vinegar, oil, pepper and salt and mix well.
Prepare the avocados by slicing through the skin from end to end in four or five places around the fruit, then pulling the skin off in strips. Next, slice the fruit from end to end all the way into the stone and continue all the way round until the fruit is cut in half. Gently twist the two halves in opposite directions to separate them and remove the stone.
Lay an avocado half, cut side down, on a chopping board. Starting from the thick end, make cuts, at 5mm intervals, two thirds of the length of the fruit segment. Carefully lift the avocado half and spread it into a fan. Lay it on a small plate with a few salad leaves and top with some strawberry sauce.
Simple and great !!
1 avocado
1 grapefruit
A bunch of mixed leaves (roccola, lettuce, spinach and stuff)
About 40g of blue Stilton cheese (or any other blue cheese)
A handful of croutons
A splash of olive oil
Salt
The first thing to do, is put the cheese in a cup with a splash of olive oil and mash it up a bit. Leave the mixture to soak while you do the rest of the salad. Wash and drain the leaves and arrange them on a salad plate. Cut the grapefruit in half and peel and chop one half (peel all the white stuff right off - it has a bitter taste and unpleasant texture). Save the pieces on a plate until the avocado is ready. Peel the avocado by cutting through the skin from end to end six times and then pulling the strips off. Halve the fruit, de seed it, then cut it into chunks. Sprinkle the croutons over the leaves, then lay the avocado in a layer over the top, then layer the grapefruit over the avocado.
Squeeze some of the grapefruit juice into the cheese and oil mix and beat well with a fork. Add more juice a little at a time until you have a sauce with a thick creamy texture. Season the sauce with salt and pour over the salad.
Enjoy !!
http://www.pyroenergen.com/articles07/avocado-health-benefits.htm
http://ashy-macbean.com/avocado-recipes.htm
http://www.eatingwell.com/recipes/orange_avocado_salad.html
http://www.healthyveganrecipes.net/video/tomato-cucumber-avocado-salad
http://www.treehugger.com/files/2011/03/weekday-vegetarian-avocado-salad-ginger-peanuts.php
http://jobryantnz.wordpress.com/2011/05/07/tuna-cannellini-bean-and-red-onion-salad/
http://www.yummly.com/recipes/tuna-salad-avocado
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