June -- Avocado
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The avocado is believed to have originated in the state of Puebla, Mexico. It is a fruit and is sometimes called an alligator pear. The fruit matures on the tree but ripens off the tree. They should be stored at room temperature and can take 4 - 5 days to ripen.
Avocados offer nearly 20 vitamins and minerals in every serving. They have more potassium than bananas and are sometimes called the world’s healthiest food. They are high in monounsaturated fat, which is a “good” fat that helps lower bad cholesterol. Avocados are best known as the ingredient in guacamole. However they can be used in many other ways such as sandwiches, salads, dressings, ice cream and baked goods. Be daring and creative! |
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COCONUT-AVOCADO ICE CREAM (From allrecipes.com) 1 ½ cups coconut or almond milk (can also use canned coconut milk) 1 cup coconut cream (found in the wine/spirit aisle of the store) ½ cup sugar ½ tsp. almond flavoring 2 (½ pound) avocados, peeled and pitted ¾ tsp. lemon juice Puree all ingredients in the blender until smooth. Freeze in an ice cream machine according to manufacturer’s directions Then freeze overnight. For added flavor ½ can of drained crushed pineapple can be added or chopped pistachio nuts can be added. Servings 8, Calories 294 |
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AVOCADO ROSEMARY LIME BARS (From allrecipes.com)
2 cups all purpose flour ½ cup sugar 2 Tbsp. minced fresh rosemary 2 limes zested and juiced ½ cup butter 1 cup sugar 4 eggs 1 avocado - peeled, pitted and mashed
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LEMON LAVENDER AVOCADO LOAF
(From allrecipes.com)
2 ⅔ cups all purpose flour
1 ½ tsp. baking soda
1 tsp baking powder
¾ tsp salt
½ cup butter softened
1 ½ cups sugar
3 eggs
1 ½ cup peeled, pitted and mashed avocado
2 Tbsp. lemon juice
¾ cup milk (almond, soy or coconut)
2 Tbsp. dried lavender (I used 1 Tbsp.)
1-2 Tbsp. grated lemon zest
(can also add 1 cup chopped pecans if desired)
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Preheat oven to 350 degrees. Grease and flour 2 9X5 inch loaf pans
Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with electric mixer in a large bowl until light and fluffy. The mixture should be lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until incorporated. Fold in the lavender and lemon zest, mixing just enough to evenly combine. Pour batter into prepared pans.
Bake in preheated oven until a toothpick inserted into the center comes out clean. About 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Serves: 18 Calories: 236
(From allrecipes.com)
2 ⅔ cups all purpose flour
1 ½ tsp. baking soda
1 tsp baking powder
¾ tsp salt
½ cup butter softened
1 ½ cups sugar
3 eggs
1 ½ cup peeled, pitted and mashed avocado
2 Tbsp. lemon juice
¾ cup milk (almond, soy or coconut)
2 Tbsp. dried lavender (I used 1 Tbsp.)
1-2 Tbsp. grated lemon zest
(can also add 1 cup chopped pecans if desired)
i
Preheat oven to 350 degrees. Grease and flour 2 9X5 inch loaf pans
Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with electric mixer in a large bowl until light and fluffy. The mixture should be lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until incorporated. Fold in the lavender and lemon zest, mixing just enough to evenly combine. Pour batter into prepared pans.
Bake in preheated oven until a toothpick inserted into the center comes out clean. About 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Serves: 18 Calories: 236
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AVOCADO SALSA (adapted from allrecipes.com)
1 (10 oz.) package frozen corn kernels, thawed 2 (2.25oz) cans sliced ripe olives, drained 1 red bell pepper chopped 1 small onion chopped or 1/3 cup chopped green onion 5 cloves garlic, minced ⅓ cup chopped cilantro ¼ cup olive oil ¼ cup lemon or lime juice 3 Tbsp. cider vinegar 1 tsp. dried oregano 1 tsp salt ½ tsp ground black pepper 4 avocados - peeled, pitted and diced You can also add a can of rinsed black beans with or instead of corn, and/or chopped tomatoes or minced jalapeno for an extra kick! |
In a large bowl, mix corn, olives, red bell pepper and onion . in a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours or overnight.
Stir avocados into the mixture just before serving. Serve with tortilla chips or on a bed of lettuce/kale
Servings: 32 Calories 80
Stir avocados into the mixture just before serving. Serve with tortilla chips or on a bed of lettuce/kale
Servings: 32 Calories 80