Avocado

[sister herb]

Ok let´s see what we know about avocado...

The avocado is colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word "ahuacatl". Avocados are the fruit from Persea americana, a tall evergreen tree that can grow up to 65 feet in height. Avocados vary in weight from 8 ounces to 3 pounds depending upon the variety.

And any foods from it? Guacamole? Anything else comes to your mind? What about...


Chocolate avocado truffles recipe

Yields about 20 truffles

Ingredients:

• 1 ripe avocado
• 5 ounces dark chocolate (make sure it's vegan friendly)
• 2 tablespoons dark brown sugar
• 1/2 teaspoon vanilla bean paste (or 1/4 teaspoon vanilla extract)
• Pinch kosher salt
• 2-1/2 tablespoons cocoa powder

Directions:

1. Remove the flesh from the inside of the avocado and mash till smooth. You can also do this in a food processor or mixer. You want the mixture very smooth. Set aside.
2. Slowly melt dark chocolate in the microwave. Make sure to stir it every 15 seconds.
3. Once fully melted, add in avocado, dark brown sugar, vanilla bean paste, salt and 1-1/2 tablespoons of the cocoa powder. Stir until smooth and combined.
4. Cover the mixture with plastic wrap and let set in the refrigerator for at least 30 minutes.
5. Once the mixture has firmed up, take a small (2 teaspoons) scoop and scoop out truffles. Quickly smooth into a ball in your hand and roll in remaining cocoa powder. Continue until all the truffles have been rolled.
6. Keep refrigerated for firmer truffles or at room temperature for soft truffles.

http://www.sheknows.com/food-and-recipes/articles/1008685/chocolate-avocado-truffles-recipe

 

[sister herb]

Avocado Pound Cake

makes 2 9x4x3-inch loaves

3 cups all-purpose flour
1/2 cup yellow cornmeal*
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk
flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed

Preheat oven to 350 degrees F / 175 C. Grease and flour two loaf pans and set aside.

In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside. Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.

In the bowl of a stand mixer, beat butter on medium speed until softened and pliable. Add the sugar and beat until light and fluffy, about 4 minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.

Add the eggs one at a time, beating 1 minute after the addition of each egg. Beat in vanilla extract.

Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture. Beat just until combined.

Divide the dough between the two loaf pans and place in the oven. Turn the oven down to 325 degrees F / 162 C. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean. I checked my cakes every ten minutes or so after the 30 minute mark. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

http://joythebaker.com/2010/03/avocado-pound-cake/

*Note: if you can´t find cornmeal, you can also try fine semolina as substitute or rice flour and potato powder.

 

[sister herb]

Avocado Ice Cream/Gelado

2 cups whole milk
4 egg yolks
1 vanilla bean
1 cup sugar
2 cups perfectly ripe avocado cut in about 1/2" cubes
juice from 1 large lemon
1 cup heavy cream

1. Cut a slit down the vanilla bean. Put it in a saucepan and add the milk. Bring to a simmer, then turn off the heat and let it cool / infuse for at least 30 minutes, until the milk is at least cooled to room temp (if you have something to do you can stick it in the fridge and continue later)
2. Take the vanilla bean out and use a paring knife to scrape out all of the little seeds - put those back into the milk. Add the pod back in too - don't want to waste one iota of that great flavor. Whisk in the egg yolks and sugar, then gently bring it back to a simmer - whisking right along - until a thick custard forms. Cool this again - once it's cool enough put it in the fridge to chill.
3. Measure your avocado then squeeze the lemon over. Put it in the blender with the cream, then get the custard out. Fish out that vanilla bean and scrape off the custard - finally, sadly discard it. Add the custard into the blender too and blend the whole thing until it is very smooth.
4. Freeze according to your ice cream maker's directions. When it first comes out it will be like soft serve, you can put it in a container in the freezer to firm up a bit if you like.
5. Serve! It's rich so try not to eat TOO much. Good luck with that.

http://food52.com/recipes/17937-avocado-gelado

 

[sister herb]

Chocolate Avocado Pudding

Yield: serves 2-4
Total Time: 10 minutes

Ingredients:
4 ripe avocados
1/4 cup light coconut milk
4 tablespoons unsweetened dark cocoa powder
3 tablespoons honey
2 ounces of dark chocolate (72% or higher), melted
2 teaspoons vanilla extract
1/8 teaspoon salt

for topping: whipped cream, coconut whipped cream*, sprinkles, cocoa nibs
Directions:
Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy. Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine. Taste and season/sweetened additionally if desired. Blend for a good 1-2 minutes until completely creamy, then serve with desired toppings.
Note: I have kept this in the fridge for about 24 hours successfully, just make sure to immediately place it in a seal tight container. If you would like a smaller serving, I'd suggest cutting the recipe in half.

http://www.howsweeteats.com/2013/02/chocolate-avocado-pudding-yep-its-a-thing/

*Note: coconut whipped cream: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/

 

[sister herb]

And cookies! What life would to be without cookies? (asked the Cookie Monster)

Peanut Butter Avocado Cookies

These cookies are flour free and packed with a punch of healthy fats. Nutrition so sweet, it should be a sin!
Serves: 15-18

Ingredients

• ⅓ c mashed avocado
• ⅔ c peanut butter
• 1 egg
• 3 Tbsp agave nectar or honey
• ¾ c oats
• ½ tsp baking powder
• ½ c dark chocolate chips

Instructions

1. Combine wet ingredients until well mixed.
2. Add dry ingredients.
3. Stir in chocolate chips.
4. Scoop onto baking sheet and flatten slightly with a fork.
5. Bake at 350 F / 175 C for 12-14 minutes.

http://www.theleangreenbean.com/peanut-butter-avocado-cookies/

 

[sister herb]

Dairy-Free Avocado Smoothie (“Sinh to Bo”)

Ingredients:

• 1 ripe avocado
• 1 cup ice
• 1 cup coconut milk or almond milk
• 2-3 tablespoons honey or 1- 1/2 tablespoons agave nectar
• 1/8 teaspoon vanilla
• organic chocolate syrup, optional

Directions:

1. Blend all ingredients until smooth.
2. If desired, put a few small spoonfuls of chocolate syrup along the inside rim of the glass. Let the syrup drip down the sides of the glass.
3. Spoon the avocado smoothie into the glass.

http://jeanetteshealthyliving.com/2...ant-avocado-mousse-with-strawberry-puree.html

 

[sister herb]

Salmon and Avocado Towers

Prep time:
5 mins
Serves:
10 as a starter

• 5 avocados, mashed
• 2 tbsp lemon juice
• 3 spring onions, finely chopped,
• 2½ cups peeled and finely diced cucumber
• salt and pepper to taste
• 600g gravlax, raw salmon or cold-smoked salmon, finely diced
• 2 tbsp chopped dill
• 1¼ cups microgreens*, to garnish

Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber. Season to taste with salt and pepper. In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place ten 6-8cm ring moulds onto ten small serving plates (empty 7cm tin cans with both ends removed work well for these, but watch out for sharp edges). Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon. Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly. Divide the remaining avocado on top of the salmon and smooth the tops. Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers. Top with a garnish of microgreens and a sprinkle of salt and pepper.

* Note: microgreens: pea shoots or fresh herbs

http://www.annabel-langbein.com/recipes/salmon-and-avocado-towers/503

 

[sister herb]

Avocado Brownies with Avocado Frosting

Ingredients:
1/2 cup mashed avocado
3/4 cup butter
4 oz unsweetened chocolate
2 cups sugar
2 eggs
1 tsp vanilla
1 cup flour

For the frosting:
3/4 cup powdered sugar
1 ripe avocado
1/2 cup heavy cream

Directions:
1. Preheat oven to 350F / 175 C. Microwave the chocolate and the butter for 2 minutes until the butter melts. Stir the mixture with a large wooden spoon until the chocolate melts and mixture becomes smooth.
2. Stir in sugar, eggs, mashed avocado and vanilla and mix until smooth. Stir in flour and mix until batter is smooth.
3. Pour the brownie batter into a greased 9 x 13 pan. Bake the brownies for about 20 minutes until toothpick inserted comes out clean.
4. While brownies are cooling, make the frosting. Add avocado, sugar and heavy cream into blender and blend on high speed until batter is smooth, no avocado pieces remain and frosting is stiff enough for piping (it is still not as stiff as your typical buttercream of whipped cream frosting, but it should be stiff enough to hold a piped swirl).
5. After brownies are cooled, cut into squares and pipe with frosting.

http://kirbiecravings.com/2012/08/avocado-brownies-with-avocado-frosting.html

 

[sister herb]

Chicken and Avocado Soup

Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g

Ingredients:

• 5 cups reduced sodium chicken broth
• 2 cups shredded chicken breast
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 small ripe hass avocados, diced
• 1/3 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (optional)

Directions:
In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

http://www.skinnytaste.com/2010/02/chicken-and-avocado-soup.html

 

[sister herb]

Avocado Chocolate Chip Pancakes

Ingredients:
Dry:
2 cups all-purpose flour
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Wet:
1 1/2 cups buttermilk
2 eggs
2 Tbs white granulated sugar
1 ripe avocado mashed
2 Tbs melted butter (plus additional for greasing pan)

Additions:
1 cup chocolate chips

Mix the dry ingredient and then mix the wet ingredients. Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing. Stir in chocolate chips into pancake batter. Heat griddle or frying pan on medium high heat and grease with some butter. Ladle about 1/4 cup up to 1/3 cup onto the pan. When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side. Serve warm with some additional butter or Peanut Butter Maple Syrup. No maple syrup is needed. Enjoy. Makes 12-16 pancakes.

http://curryandcomfort.yummly.com/2013/08/avocado-chocolate-chip-pancakes.html

 

[sister herb]

Creamy Avocado Pasta

Ingredients:

• 1/2 ripe avocado. (think creamy consistency)
• 1/2 lemon (will vary with your personal taste preference)
• 5 Basil leaves
• 1/2 tbsp. Garlic Salt
• 1/2 tbsp. Black Pepper
• 1/2 tbsp. Olive Oil
• 2 cups cooked pasta

*You can vary any of these ingredients to suit your own taste.

Directions:
Step 1. Cook your pasta according to the directions on the packet (or al dente), drain, then set aside.

Step 2. Add the avocado, some lemon juice (I only squeezed about half my lemon half), basil, black pepper, and garlic salt to a food processor. Process until everything has reached a creamy consistency.



Step 3. Check the taste of the sauce and adjust it according to your preferences. Once you’re satisfied with the sauce, add the sauce in batches to the cooked pasta. Take some time to coat all the pasta well before adding more–you may find you want more or less sauce.

Step 4. That’s it! You can eat it hot, or eat it my way which is refrigerated. Seriously, this makes a really tasty cold pasta dish. Also, if you plan on saving the leftovers for a day, use a little more lemon so that the avocado doesn’t brown.



http://www.thesassylife.com/creamy-avocado-pasta/

 

[sister herb]

No Bake Avocado Pie

Ingredients:
2 large, ripe Hass Avocados
1/2 cup Greek yogurt, plain
1 can (14 oz) condensed milk
1 premade graham cracker crust

Directions:
Blend avocados, yogurt and condensed milk until smooth. You may want to consider reducing the condensed milk if it's too sweet. I found that when I tasted it before it was chilled, it wasn't too sweet. But it got sweeter while setting. I might reduce the condensed milk slightly next time. Pour batter into crust and smooth top with spatula. Chill in fridge overnight. Keep in fridge until just before serving.

http://kirbiecravings.com/2013/07/no-bake-avocado-pie.html

 

[sister herb]

Black Bean Chilli with Avocado Salsa

Ingredients​

8 oz (225 g) dried black beans
1 oz (25 g) fresh coriander
2 tablespoons olive oil
2 medium onions, chopped
1 garlic clove, crushed
2 green chillies, de-seeded and chopped small
1 lb (450 g) braising steak, cut into very small pieces
1 rounded tablespoon plain flour
2 x 14 oz (400 g) tins chopped tomatoes
1 large red pepper
juice ½ lime
salt

For the avocado salsa:
1 ripe, firm avocado
2 large, firm tomatoes
½ small red onion, finely chopped
juice ½ lime
a few drops Tabasco sauce
salt and freshly milled black pepper

To serve:
4 tablespoons crème fraîche

Method
Either pre-soak the beans overnight or start this recipe 3 hours ahead of time and begin by placing the beans in a large saucepan, covering them with cold water and bringing them up to boiling point and boiling for 10 minutes. Then turn the heat off and let them soak for 3 hours. Towards the end of the soaking time, pre-heat the oven to gas mark 2, 300°F (150°C). Strip the leaves off the coriander stalks into a bowl, cover with clingfilm and place them in the fridge. Then chop the coriander stalks very finely indeed.

After that, take the casserole, heat half the oil in it and cook the onions, garlic, coriander stalks and chillies gently for about 5 minutes. Then transfer them to a plate, spoon in the rest of the oil, turn the heat up high, add about a third of the beef and brown it well, keeping it on the move. Then remove it and brown the rest in 2 batches. Now return everything to the casserole and sprinkle in the flour, stir it in to soak up the juices, then add the drained beans, followed by the tomatoes. Stir well and bring it up to simmering point. Don't add any salt at this stage – just put the lid on and transfer the casserole to the oven to cook for an initial 1½ hours.

Towards the end of that time, de-seed and chop the pepper into smallish pieces. Then, when the time is up, stir the pepper in to join the meat and beans. Put the lid back on and give it a further 30 minutes' cooking. While the meat finishes cooking, make the salsa. Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they're cool enough to handle. Then cut each tomato in half and, holding each half over a saucer, squeeze gently to extract the seeds. Now chop the tomato flesh as finely as possible.

Next, halve the avocado, remove the stone, cut each half into 4 and peel off the skin. Chop the avocado into minutely small dice, and do the same with the onion. Finally, combine everything together in a bowl, adding seasoning, the juice of half the lime, half the reserved coriander, chopped, and a few drops of Tabasco. Before serving the chilli, add salt, tasting as you add. Then stir in the rest of the coriander leaves and the juice of half the lime. I like to serve this chilli with some plain brown basmati rice and let people help themselves to the crème fraîche.

http://www.deliaonline.com/recipes/cuisine/exotic/mexican/black-bean-chilli-with-avocado-salsa.html

 

[sister herb]

Zesty Lime Shrimp and Avocado Salad

Servings: 4 • Serving Size: 7/8 cup
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

• 
  
  
  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.



In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.



Makes 3 1/2 cups.

http://www.skinnytaste.com/2011/05/zesty-lime-shrimp-and-avocado-salad.html

 

[sister herb]

Avocado and Lime Bread

1 and 1/2 avocado
juice and zest from 1 lime
2 Tbsp maple syrup
3/4 cup (165 g) light brown sugar
1 egg
5 Tbsp water
1 cup (120 g) whole wheat flour
1 tsp baking powder
1/4 tsp salt
pumpkin seeds

Preheat the oven to 350 F (180C) temperature.

Line baking pan for bread with the parchment paper and grease the sides lightly with oil.

In a bowl, mash the avocado with lime juice and zest, maple syrup and sugar. Beat in the egg and water.

Add the flour and mix until well incorporated.

Pour the batter into the baking pan. Sprinkle with pumpkin seeds and bake for 50-60 minutes, until the toothpick comes out clean.

Take out from the oven and let the bread cool before cutting.

http://mykitchenaffair.blogspot.fi/2012/07/avocado-and-lime-getaway-bread.html#