Spinach Avocado Roti (Indian Flatbread)

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

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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Sundried Tomato Guacamole

Ingredients:

  • 3 Medium-large (about 1 ¼ pounds) ripe avocados
  • ½ medium white onion, chopped into ¼-inch pieces (about 1/3 cup)
  • Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeño), stemmed, seeded (if you wish) and finely chopped
  • ¼ cup soft sundried tomatoes, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
  • ¼ cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off), plus a little extra for garnish Salt
  • 1 or 2 tablespoons fresh lime juice
  • A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese, for garnish (optional)

Procedure:

  • Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart.
  • Dislodge the pit and scoop the avocado flesh into a bowl.
  • Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
  • Scoop the onion into a small strainer and rinse under cold water.
  • Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro.
  • Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
  • Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours).
  • Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve.

Recipe borrowed from Rick Bayless

Fest celebrates the avocado: Organizers get up early in the morning to put together Fallbrook’s annual festival


Avocados, a Jack Russell named Snickers and Fallbrook’s Chamber of Commerce share one thing in common: Kathie Richards.

She coordinates the annual Fallbrook Avocado Festival, and every year for the past four years, she has left her home in Murrieta — and her dog, Snickers — in the wee hours of the morning to be in Fallbrook by 3 a.m. on the day of the event.

“Between 3 and 9, it’s insane, but once the festival begins (at 9 a.m.), it really calms down,” said Richards, who’s a staff member of the Fallbrook Chamber of Commerce, which puts on the event.

With the support of volunteers, including 80 sheriff’s deputies, her mornings have gradually been “less hectic,” Richards said.

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Roasted Corn and Radish Salad with Avocado-Herb Dressing


Ingredients:

For the salad:
1/2 ripe peeled avocado, sliced $
1 teaspoon fresh lime juice
2 ears yellow corn with husks
2 heads Boston or Bibb lettuce
1/2 cup thinly sliced radishes

For the dressing:
1/2 cup light mayonnaise $
1/4 cup finely chopped green onions $
1/4 cup reduced-fat sour cream $
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon anchovy paste
1/8 teaspoon salt
1/2 ripe peeled avocado $
1 garlic clove, minced $
2 tablespoons water
1 tablespoon white wine vinegar
3 drops hot sauce

Directions:

For the salad:
Preheat oven to 450°.
Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.
Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing.

For the dressing:
Combine first 10 ingredients in a food processor; process until smooth. With the processor running, pour water, vinegar, and hot sauce through food chute, processing until blended. Store the dressing in an airtight container in refrigerator.

Recipe adapted from Cooking Light

AGRICULTURE: Chiquita pulls out of avocado packaging business

chiquita Chiquita Brands International Inc., one of the largest banana producers in the world that a year ago muscled its way into the local avocado scene, notified vendors and suppliers recently that it is “transitioning out” of a proprietary plastic bagging process for avocados.

In 2010, the famed banana brand backed local investors in their pursuit of buying Harvest Time Produce Inc. in Oceanside from longtime packinghouse owner John Schmidt. He sold the firm to two outside investors working closely with Chiquita who intended to increase the producer’s purchase of locally grown avocados.

The buyer of Harvest Time was St. Thomas Produce Inc., which included Harvest Time executive Alex Demos and Palm Desert entrepreneurs Robert Lodge, a quality control expert who formerly worked on “Star Wars” toys and custom-made golf clubs, and his wife, Eva.

Avocado, Endive, and Pistachio Salad

avocado-endive-and-pistachio-salad-7995

Ingredients:

For the dressing:
1/4 cup shelled roasted pistachios
1/4 cup extra virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 1/2 teaspoons freshly grated lemon zest

For the salad:
3 heads endive, chopped
2 medium-size ripe avocados, peeled, seeded, and cut into chunks
1/4 cup shelled roasted pistachios

Directions
Make the pistachio salad dressing: Puree half the pistachios, the oil, vinegar, honey, and lemon zest in a blender or food processor.

Assemble the salad: Toss the endive and avocados with the pistachio salad dressing. Sprinkle with the remaining pistachios.

South African Avocados to Hit EU Shores

South African avocado exports are back to traditional volumes this year, after a down season last year which was hit by hail at the end of 2010. It is expected that 48,000 tons will be exported to the UK and Europe.

The first shipment will arrive in Europe early next week, followed by the first UK arrival in a week or two. This season’s volumes will almost double the 27,000 tons exported last year. Derek Donkin, CEO of the South African Avocado Growers’ Association (SAAGA), said that growing conditions have been excellent, “plenty of rain in the first part of the growing season followed by dry and sunny weather later has allowed a heavy crop with good internal quality.”
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