Did someone say Anti-Aging? I’m In!
I am relatively new to the world of avocados – that is, I began eating them within the last 10 years or so. Before that, they were not on my radar screen. I am not exactly sure why. Of course, I began by eating Guacamole in Mexico………..
Here is a great overview of the world of avocados: www.naturalnews.com/035763_avocado_superfood_anti-aging.html – just a short summary of their health benefits! Can we fit one avocado into our daily dining routine???? I should think so, and we should! Just a few scoops from a slightly overripe one, as I just did, and well, I got my benefits right there! Beyond that, the applications are very varied and yummy. I think just a few slices added to your plate with just about anything are in order. But, let’s just see…….
10,000 BC in a cave in Mexico? really? Wow……and we think we discovered just about everything…. Well, we really do need to get over that, don’t we?
Cooking avocados seems to be an interesting topic of controversy. Everyone seems to agree that Avocado Tempura is to die for, and I agree. But, beyond that, opinions differ considerably. A short summary about this appears on Chow Hound: chowhound.chow.com/topics/771265 .
Let’s just say that the most popular applications for avocados are in their raw or slightly warmed form.
I love guacamole and have been known to eat a bowl for breakfast, just on its own. Beyond that though, there are a myriad of ways to incorporate this super food into our diets – and enjoyably so! Of course, we can add a few slices to a salad, as I did on Valentine’s Day with Giada DeLaurentis’ Butter Lettuce with Pear and Gorgonzola salad – this is a great recipe, try it, you’ll love it! And, I have begun to see all kinds of “new” interpretations of uses – like yesterday, I saw some Avocado fries, well, um, I don’t know, but, again, the consensus on avocado tempura is unanimous. An ingredient in smoothies – that’s a natural. Using them as part of your filler for wraps, fajitas and burritos, tacos- no brainer. Best ingredients they work with? Shrimp – well all shellfish and all seafood, really, nuts, quinoa, grapefruit (love!), chicken, ……..
Here are just a few areas to look at ways to incorporate avocados into our daily diet:
From Marcus Samuelson: www.huffingtonpost.com/marcus–samuelsson/avocado–recipes
http://www.avocadocentral.com/avocado-recipes
Courtesy Bar Americain:
Bar Americain’s Lobster & Avocado Cocktail
Serves: 2-4
½ cup fresh lime juice
2 teaspoons honey
2 tablespoons prepared horseradish, drained
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon chopped tarragon
Salt and freshly ground black pepper
One 2 lb lobsters, steamed, meat removed and coarsely chopped
1 ripe avocado, peeled, pitted and diced
¼ cup chopped watercress
Whisk together lime juice, honey, horseradish, Worcestershire, Tabasco, tarragon and salt and pepper in a medium bowl. Add the lobster, avocado and watercress.
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Black Bean Breakfast Burrito – courtesy Huff Post Taste – and Prevention RD
3 eggs
1/4 cup fat-free milk
1/4 tsp salt
1/8 tsp pepper
1/2 cup canned black beans, drained and rinsed
1/4 cup salsa
2 (8-inch) whole wheat tortillas
Directions:
Whisk together the eggs, milk, salt, and pepper.
Heat a small, non-stick skillet sprayed with olive oil over medium heat. Once hot, pour in the eggs and scramble until nearly firm. Add in the beans and salsa and cook until moisture is absorbed.
Spread 1/2 of the egg and bean mixture over each tortilla and serve hot.
Yield: 2 servings.
Nutrition Information (per serving): 310 calories; 12.0 g. fat; 278 mg. cholesterol; 798 mg. sodium; 35.0 g. carbohydrate; 5.5 g. fiber; 17.5 g. protein
Result: This is one protein-packed, high-fiber start to the day. For 310 calories, this one keeps me going…and going…and going. No mid-morning tummy grumbles after one of these. Plus, they’re so quick and easy to make and you can add or remove any veggie of your choosing 
Enjoy!
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Roasted Carrot and Avocado Salad with Citrus Dressing – courtesy Food and Wine Magazine – awarded best all-time first course salad! March 2013
- 1 pound medium carrots
- 2 teaspoons cumin seeds
- 1 chile de árbol or other small red chile
- Kosher salt
- Freshly ground pepper
- 2 garlic cloves
- 1 teaspoon thyme leaves
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 orange, halved
- 1 lemon, halved
- Four 1/2-inch-thick slices of ciabatta bread
- 3 Hass avocados, pitted, peeled and cut into 6 wedges each
- 8 ounces assorted greens, such as watercress, spinach or mesclun
- 2 cups baby arugula
- 2 tablespoons unsalted roasted sunflower seeds
- 1 tablespoon roasted sesame seeds
- 1 tablespoon poppy seeds
- 3 tablespoons low-fat sour cream mixed with 1 tablespoon of water
- Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.
- In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.
- Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.
- Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.
- Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.
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Border Grill’s Crispy Avocado Tacos: http://mobile-cuisine.com/street-eats/recipe-crispy-california-avocado-tacos/ courtesy Mary Sue Milliken and Susan Feninger
Christin has taken to having a mashed avocado on 7 grain toast for breakfast. Easy, fast, healthy and stays with you.
And, last, but not least:
MARIANNE’S LOBSTER COCKTAIL:
1/2 – 3/4 lb cooked lobster meat
1 ripe haas avocado, cut into 1″ chunks
1/2 pink grapefruit, peeled and cut into supremes
1/2 pint blackberries
zest of one lime in long, thin (1/8″) strips, sans the pith
1/4 cup prosecco
1 tblsp fresh herbs – such as thyme, basil, mint, finely chopped
1 tsp honey
4 tblsp juice from a grapefruit, meyer lemon or blood orange
toasted pignoli nuts
Take out your fav martini glasses. In a bowl, break up the lobster meat into bite-sized chunks. Add the grapefruit, blackberries and just before serving, the avocado. Toss very gently. In a small bowl, add the prosecco, herbs, honey, zest, and juice and whisk together. Taste and adjust flavors as desired. Pour sparingly over the lobster, avocado, grapefruit and blackberries. Do not feel you need to use all the dressing! Arrange in the martini glasses. Sprinkle toasted pignoli nuts over top. Enjoy!
I, for one, have not yet attempted to bake with avocados, have you???? I confess I am somewhat suspect about the results with this. Anyway, here is a good place to explore: http://www.avocadocentral.com/avocado-recipes/baking-with-avocados
Well, today’s post is just to whet your appetite. Send me your favorite avocado recipes!!!!!!!
BTW, I loved Mark Bittman’s article in the Dining Section of today’s NYT. I am definitely going to try the orange slices and tapenade on top of fish! Yummmmmm……