Crab and Avocado Phyllo Bites

Crab and Avocado Phyllo Bites 400x400Ingredients:
1/2 teaspoon canola oil
1/4 cup minced red bell pepper
1/4 cup minced onions
1 clove garlic, minced
6 1/2 oz lump crab meat
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
15 mini phyllo shells
1/2 medium (2 oz) haas avocado, diced small

Directions:
Preheat the oven to 350 degrees F.

Heat the oil in a saute pan over medium heat.  Saute the onion, bell pepper, and garlic until soft.  Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60  seconds.  Add about 1 heaping tablespoon of the crab filling to each phyllo shell.  Arrange the stuffed shells on a baking tray, and bake for 10 minutes.

Top each stuffed shell with avocado, and serve immediately.

*Recipe adapted from SkinnyTaste.com

PGR Helps Slow Avocado Ripening, Lengthening Marketability

Avocados growing on a tree.  Avocado fruit.  UF/IFAS Photo by Tyler Jones.A commercially available plant growth regulator can keep a Florida avocado hybrid fresh longer, a finding that could expand the variety’s marketability. Marcio Eduardo Canto Periera, a former University of Florida doctoral student, looked at ethylene as well as liquid and gaseous forms of 1-methylcycloprene on Booth 7 avocados. Booth 7 is a hybrid of West Indian and Guatemalan avocado varieties.

Known also as 1-MCP, the chemical is marketed by AgroFresh under the brand SmartFresh Quality System. In the study, ethylene did not speed fruit ripening, but the gaseous 1-MCP kept the fruit fresh. Ethylene is a natural plant hormone used to speed ripening, such as in bananas, pears, tomatoes and avocados..

Read the rest of the article HERE

Zesty Lime Shrimp and Avocado Pico de Gallo

Zesty Lime Shrimp and Avocado Dip 400x400Ingredients:
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

Directions:
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.

*Recipe adapted from Gina’s Recipes

Avocados, Eggs, Watermelon, Oysters: Top 10 Libido-Boosting Foods

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Want to improve your performance in the bedroom? Eat your way to a better sex life with these passion-inducing foods.There are a number of reasons why your sex life may have lost it’s sizzle but you can help put the va-va-voom back into the bedroom with these lust-inducing foods.

Leading company We-Vibe reveals what you should be munching down at dinner to put that spark back into your libido.

AVOCADOS
The name for this South American fruit derives from the Aztec language Nahuatl, in which it meant “testicle” – a name chosen for the fruit’s unusual shape.

It may seem like a bit of a stretch to us, but avocadoes do have some sexy benefits. They are rich in unsaturated fats, making them very heart-healthy.

And a healthy heart keeps the blood flowing to all the right places. Men with underlying heart disease are twice as likely to suffer from erectile dysfunction, so feel free to add some extra avocado slices to your salads.

ALMONDS
These healthy nuts are said to act as a sexual stimulant and a fertility aid, so if you’re trying for a baby, start snacking.

They are rich in nutrients and in several minerals that are important for sexual health and reproduction, including zinc, selenium, and vitamin E. Zinc can also help enhance sexual desire…

Read the rest of the article HERE

Avocado, Egg, Bacon, and Cheese Croissant

Avocado, Egg, Bacon, and Cheese CroissantIngredients:
6 eggs
Salt and ground black pepper, tt
4 croissants, halved
4 slices cheddar cheese
8 slices bacon, cooked, halved
1 avocado, pitted, peeled, sliced

Directions:
Scramble the eggs in a pan over medium heat until they are light and fluffy. Add salt and ground black pepper to taste.

Assemble sandwiches by dividing the eggs among the bottom croissant halves. Top each sandwich with a slice of cheese, two bacon strips, and avocado slices. Top sandwiches with remaining croissant halves.

*Recipe adapted from Add a Pinch

Five Foods for Healthy Hair

hairHealthy hair doesn’t stop with the kind of shampoo you use or how often you wash your hair. It also includes your diet. Here are five foods that will help keep your hair healthy:

1. Blueberries: Blueberries are one of nature’s healthiest fruits. Dark berries in general (such as blackberries, raspberries and strawberries) are known to have lots of antioxidants, which are important for combating the free radicals in our body. In addition, blueberries have a lower glycemic index than a lot of other fruit, making them an ideal choice for people with diabetes or for those focusing on weight loss. Blueberries also have a ton of vitamin C, which is essential for healthy hair, since it feeds the tiny hair follicles in your scalp. Without adequate vitamin C, your hair can break more easily. So eat your blueberries!

2. Salmon: Wild-caught salmon (as opposed to farm-raised) is chock full of omega-3 fatty acids, which include EPA and DHA, oils that our body doesn’t create on its own and are essential to healthy hair, and a healthy body. Salmon is also an excellent source of protein, another essential nutrient for healthy hair. If you don’t like salmon, try eating walnuts or flaxseed, which are also rich in omega-3 fatty acids…

Read the rest if the article HERE

July Newsletter

80b38cea-0673-4ac2-9dd2-f9a8eea7a249Let the fun begin!
Family, friends, parades, carnivals, barbecues, and fireworks. Who doesn’t love good ole fashioned patriotism?

Fun Fruit Fact

Avocados are rich in fiber. There are 10 grams of fiber in one medium-sized avocado. Avocados contain both insoluble and soluble fiber. Insoluble fiber accounts for 75% and is responsible for the passage of food. Soluble fiber accounts for 25% and is responsible for making you feel full, which makes you eat less…

Check out the newsletter for Zoe Saldana’s DIY Beauty tips, 4th of July recipe ideas, and more! HERE

Avocado Cilantro Margarita

Avocado Cilantro Margarita 400x400Ingredients:
1½ oz fresh lime juice
2 oz avocado puree (process 2 avocados with ½ oz lime juice until creamy)
½ oz cilantro syrup (add 1 cup sugar to ¾ cup water; heat until the sugar dissolves. Remove from heat and stir in ½ cup chopped cilantro leaves. Let the infusion sit for at least 2 hours and strain. It’ll keep in the fridge for up to 2 weeks.)
½ oz Triple Sec
1½ oz spicy silver tequila (Slice 3 habanero peppers lengthwise with seeds and let sit for 2 hours. Shake it up a bit and strain.)

Directions:
Pour all the ingredients in the shaker  and shake. Pour into a rocks glass rimmed halfway with cayenne pepper and salt (optional). Garnish with a habanero slice and fresh cilantro.

*Recipe adapted from Men’s Health

Avocados Stimulate Appetite for Learning

CC-waihi-beach-school-June-2014-04Pupils in Room One at Waihi Beach Primary School are drinking in their learning by the cupful.

Smoothies made with avocado and milk, plus a few other fruits, have become a hit with the 30 nine-10 year olds since teacher Lizette Turnbull showed how to make them as part of a health project.

“I was discussing my plans to teach the children about how to be healthy with my father-in-law Sid, who suggested focusing on the benefits of avocados, and promised to deliver them by the boxful to the school,” says Lizette.

Since making the promise, avocado orchardist Sid Turnbull has kept Room One supplied with avocados on a regular basis…

Read the rest of the article HERE

Coconut and Avocado Grasshopper Bars

Coconut and Avocado Grasshopper Bars 400x400
Ingredients:
Mint Layer:
1 Hass avocado
1/4 c. honey
6 T. coconut oil, melted
3/8 t. peppermint extract, or a drop or two of peppermint essential oil
Dash of salt

Chocolate Layer:
1/4 c. coconut oil
2 T. honey
1/4 c. cocoa powder
1/4 t. vanilla extract (I like to make my own)
Dash of salt
 
Directions:
Line a 9×9 inch baking dish with foil. Place all mint layer ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Blend until smooth. (You can puree it if you want, but I like mine to have little flecks of coconut still. Smooth mixture into prepared dish and stick in the freezer.
In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.*Recipe adapted from Raia’s Recipes