Ripen your avocados, then try our fantastic recipes!
- A is for avocado
- B is for beneficial to your health
- C is for children (because they love avocados)
- D is for delicious!
Avocados are amazing - a complete powerhouse of goodness in a dark green skin, ready to open and eat at a seconds notice.
They tick so many boxes in terms of ease of preparation and being good for you that, if they were a person, they would be one of those people who are nice, attractive and clever and make it all look easy..Super tagged! Aaaaahhhhh!!! Lucky that avocado taste Incredible!
Let’s get specific… what makes avocado so good for you?
- high in fibre
- nourishing – Potassium (helps regulate blood pressure), Vitamin B6, Vitamin C, Vitamin K
- powerful carotenoid anti-oxidants, lutein and zeaxanthin (really important for healthy cells)
- raw foods diet
- no cholesterol
- lots of healthy monounsaturated fat like an olive
Avocados are so full of goodness that it’s considered a super food. They are currently being investigated in association with prostate cancer treatments, are believed to help slow the aging process (don’t we all wish!) and scientific research has shown that people who eat avocado tend to have a healthier diet overall.
If you’re now imagining yourself as a youthful super being that eats lots of fruit and veggies, has low cholesterol, healthy cells, and low blood pressure, you’ll need to get eating some avocados ASAP and here are some delicious recipes to get you started.
Guacamole Dome with Tortilla Wedges (a variation on the theme)
- 1 cup corn oil
- 8 corn tortilla, each cut into 12 slim wedges
- 2-3 ripe avocados
- ½ medium onion, finely chopped
- 1 -2 Jalapeno peppers, deseeded and finely chopped (substitute with red capsicum if too spicy)
- 1/3 cup of cilantro (basil), coriander or flat leaf parsley
- 1/3 cup fresh lime juice
- 1/2 tsp salt
- 1 tomato diced
- 1 cucumber, peeled and sliced
In a fry pan, heat oil over medium heat. Fry tortilla wedges in batches until crisp. Use a slotted spoon to transfer to paper towel and drain. Cut avocados in half and remove pits. Scoop out avocado and put in a bowl, mash with a fork. Add onion, peppers, coriander or parsley, lime juice and salt. Mix well. Gently fold the tomato in - do not muddy colour. On a platter mound guacamole into a dome, place cucumber slices around the edge. Arrange tortilla wedges points up all over the dome in pincushion fashion. Serve.
Avocado and pomegranate dip
- 2 ripe avocados, mashed
- 2 tbs onion, finely chopped
- 1 chilli, minced
- 1 tbs fresh coriander, chopped
- 3 tbs fresh lime juice
- 1 tsp salt
- ¾ cup pomegranate seeds (one pomegranate worth)
In a medium bowl, gently combine the mashed avocado, onion, chilli, cilantro, lime juice and salt until well mixed. Gently add in pomegranate seeds and stir to combine.
To ripen: To speed up ripening place avocado in a paper bag with an apple for a few days at room temperature and the natural ripening hormone, ethylene, will ripen it.
To freeze: Remove the skin, puree the flesh adding half tablespoon of lemon juice for every avocado. Place into containers (try an ice tray) then when frozen transfer into zip lock. Great for lunch boxes with biscuits. Freezes up to 4 months.