Salmon Club with Avocado Butter

Posted on May 17, 2012 by pgblogadmin

Ingredients:
1 ripe avocado, pitted and peeled $
Juice from half a lemon $
2 tablespoons unsalted butter, at room temperature
1 teaspoon fresh oregano leaves
1 1/4 teaspoons kosher salt
1 8-ounce salmon fillet, sliced into 3/4-inch pieces $
6 slices pumpernickel bread, toasted
1 1/2 cups arugula leaves, loosely packed

Directions:
Place the avocado, lemon juice, butter, oregano, and 3/4 teaspoon
of the salt in a food processor. Pulse until nearly smooth, about
30 seconds. Set aside.

Place a medium nonstick skillet over medium heat. Coat with
vegetable cooking spray. Sprinkle the salmon with the remaining
salt. Place in heated skillet. Cook until just cooked through,
about 3 minutes per side. Transfer to a plate.

Assemble 2 sandwiches, alternating pumper-nickel, avocado butter, salmon, and
arugula, as shown on the previous page. Secure with toothpicks
before serving.

China opens its market to Chilean beef and lamb plus avocados and berries

Posted on May 15, 2012 by pgblogadmin

China has opened its market to Chilean meat, avocados and blueberries following the visit of Agriculture minister Luis Mayol who anticipated further discussions for the sale of live cattle and dairy produce.

“We have concentrated mainly in the access of meat, (beef and lamb) as well as berries and avocados” said Mayol after a five day visit to China which he described as “very satisfactory” in his field of action.

“I leave China very satisfied since activities have been intense but very productive”, said Mayol following several interviews with his peer Han Chanfu and the AQSIQ, deputy minister for imports certification, Wei Chuanzhong.

Avocado and Curry Smoked Tofu Salad

Posted on May 10, 2012 by pgblogadmin

Ingredients:
1 avocado
4 oz Smoked tofu roasted with Sesame seeds and curry
7 oz Lettuce
Smoked chili, flaked
Extra virgin olive oil
Balsamic vinegar
Salt and pepper
Curry powder

Directions:
Combine the first three ingredients in a bowl. Stir the remaining ingredients together to taste to make the dressing. Serve the dressing on the side or drizzle over the salad.

Calls to use locally grown avocado, New Zealand

Posted on May 8, 2012 by pgblogadmin

A call has been made for restaurants and takeaway establishments to use locally grown avocados, rather than imported fruit in a move which should benefit local growers.

Fressure Foods, a mainly grower-owned organisation, is encouraging Kiwi food trade companies to source locally produced avocados wherever possible to support local farmers.

Currently the imported avocado industry in New Zealand is valued at around $1million and around 200 tonnes of the fruit are brought into the country each year.

Fressure Foods CEO, Graeme Laurence, says this quantity of imported produce is no longer necessary and is negatively impacting local growers.

Avocado Vanilla Cheesecake

Posted on May 3, 2012 by pgblogadmin

Ingredients:
1/3 cup blanched almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 – 1 teaspoon water
1 teaspoon melted coconut oil
1 large avocado
3 tablespoons maple syrup
3 tablespoons water
1 teaspoon pure vanilla extract
4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
1 tablespoon melted coconut butter
3 tablespoons melted coconut oil
pinch of salt
Few drops stevia, if needed for extra sweetness

Directions:
For the crust, grind the almonds in a food processor. Add the coconut, dates, and water and grind into a dough. Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand. Press into the bottom of mini or 6″ spring form pan and set aside. Note: if making in a 6″ springform pan, double the crust and triple the filling recipe.

For the filling, blend together the avocado, maple, and vanilla in a high speed blender until completely smooth. Add the coconut butter, oil, and salt. Blend again.

Pour the filling over the crust. Chill in the fridge for 6-8 hours. Top with strawberries or other fruit if desired. Note: if making in a 6″ springform pan, double the crust and triple the filling recipe.

Avocados could protect against cancer and heart disease

Posted on May 1, 2012 by pgblogadmin

AVOCADO oil may have health and anti-aging properties like those attributed to olive oil, say researchers.

Fat pressed from the exotic fruit could be a potent weapon against conditions such as heart disease and cancer, it is claimed.

Avocado oil is similar in composition to olive oil, consumption of which is associated with unusually low levels of chronic disease in some Mediterranean countries.

Spinach Avocado Roti (Indian Flatbread)

Posted on April 26, 2012 by pgblogadmin

Ingredients:
2 cups whole wheat flour or Atta
salt to taste
1 tsp cumin powder
1/2 tsp red chili powder tt
2 cups packed spinach leaves
1 large avocado, peeled and pitted
2 dry red chilies
handful cilantro or coriander leaves
1/4 cup water
Additional 1/4 cup water (if required)

Directions:
In a large bowl, add the first four ingredients and mix well. Put aside.

In a blender, puree together spinach leaves, dry red chilies, avocado, cilantro and 1/4 cup of water into a smooth paste.

Pour this puree on the dry ingredients and slowly knead into dough. If more water is required, you can add a few tablespoons at a time and continue kneading until the dough is soft and non sticky. The amount of water you will need will depend on the size of avocado you use. In case you end up with a little sticky dough, add a little more whole wheat flour and knead some more.

Cover the bowl and let the dough rest for at least 30 minutes.

Heat a flat pan, griddle/ tawa on medium to medium high heat

Divide the dough into equal lemon-sized balls. With the help of a little dough roll out dough into a thin or thick circle depending on your preference. This roti does not need any oil or ghee, the avocados give it enough softness on its own.

When the flat pan/ tawa/ griddle is hot, place the rolled out dough on the tawa. When the lower side begins to get small brownish spots, flip over and cook the other side. When the other side gets brownish spots too, remove and serve hot with curry of choice.

RETAIL VIEW: Supermarket dietitians a boon for produce

Posted on April 24, 2012 by pgblogadmin

The RD, she said, gets involved in many in-store promotions to help teach the consumer good nutrition through their healthy food choices. Ms. Yoder said that during the training period, each dietitian is taught that all food can be part of a healthy diet.

For example, during a recent potato chip promotion, the corporate registered dietitian, working with the company’s chef, developed a recipe that incorporates potato chips as a crust in a very healthy dish. Using another example, she said that the RD might promote milk with cookies, putting a health and wellness spin on an age-old favorite.

Ms. Yoder said that another big part of the job of the store-specific RDs is to lead storewide tours. “They might conduct a heart-healthy or a gluten-free tour of the store,” she said.

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