Chipotle Popcorn with Avocado Butter

Chipotle Popcorn with Avocado Butter 400x400Ingredients: 

1 bag popcorn kernels
1 tsp salt
1 tsp chili powder

Avocado Butter:
2 avocados
Juice of 1 lime
Zest of ½ lime
1 tsp. salt
½ tsp. fresh ground black pepper
¼ cup neutral oil (like grape seed)

For the popcorn:
Cook the popcorn according to package directions. Let it cool off a little bit.

Open the bag and sprinkle the salt and chili powder over the popcorn. Close the bag and shake it to evenly distribute the seasoning.

For the avocado butter:
Remove the avocado flesh and combine all ingredients except oil in a food processor.

Start the processor and slowly drizzle the oil in until it is a smooth mixture. Remove the butter and refrigerate.

When ready to serve, slightly melt the butter and pour it over the popcorn.

*Recipe adapted from Dr. Mike: The Grass Roots Gourmet

Popularity shows Avocado May Be the New Apple


When my daughter, Sarah, and I hosted a taco bar for some friends and family this past week, I couldn’t do without guacamole.

I’m a big fan, which is funny because I’m not a fan of cilantro and most guacamole recipes call for a large quantity of cilantro. But, when combined with avocado, I don’t mind the cilantro as much as I do in, say, pico de gallo. Obviously, the taste of the avocado trumps anything else you might add to it.

An article I read on said that the Super Bowl and Cinco de Mayo take turns as winner of top avocado-consumption day, which makes sense. But when it continued to say that in 2012 both days were topped by the Fourth of July, it made me scratch my head. Really? Being green, it makes sense that avocados are popular fare on St. Patrick’s Day. Just how popular are these fruits? Consider that 1.6 billion avocados were consumed in the United States in 2012. That’s a big pile of avocados…

Read the rest of the article here:

Plan Ahead: Fallbrook’s Avocado Festival is Here Again!

This avocado celebration features some pretty unconventional ways to eat the fruit: avocado fudge, avocado gelato, avocado tamales, avocado cookies and even avocado latte.

There are also plenty of avocado-themed activities, like the Avo 500, a contest that invites kids to make a car out of an avocado and race it against fellow competitors.

And if you don’t like avocados, there will be carnival rides for kids, local dance groups on a community stage, a beer garden, locally handmade items for sale and more.

Details: Fallbrook Avocado Festival. 9 a.m. to 5 p.m. Sunday. Along Main Street, downtown Fallbrook. Free. (760) 728-5845 or details.

Chocolate Popsicles With Roasted Almonds

Chocolate Popsicles with Roasted Almonds 400x4001 ripe avocado
50 g unsweetened cocoa powder
60-70 g coconut flower sugar or cane sugar
30 g coconut oil
100-150 ml almond milk (you can substitute with rice- or oat- or soymilk)
1 vanilla bean, split and seeded
Pinch of salt
Small handful of almonds

Roast the almonds in a dry non-stick pan for 5-6 minutes. Set aside to cool, then chop them roughly.

Place all other ingredients in a food processor then blend everything until smooth. If you find it too thick, add a little bit more almond milk. Put half of the roasted almonds into the popsicle molds, then pour the chocolate ganache cream over the almonds. Sprinkle the remaining almond over the top, insert sticks and freeze until solid (at least 2 hours).

*Recipe adapted from Zizi Adventures

8th Annual Avocado Festival in Hawaii

Avocado-ingredientsThis year’s Hawaiian Avocado Festival will be held on Saturday, April 5, 2014 at the Sheraton Resort & Spa from 10 AM – 5 PM. It will feature an avocado cooking contest and plenty of vendors.

Read More About It Here:

Creamy Avocado Coleslaw

Creamy Avocado Coleslaw 400x400Ingredients:
1 avocado
1/2 cup cilantro, fresh, packed
2 TBS cider vinegar
2 TBS lime juice
2 TBS coarse ground mustard
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper, ground
3/4 cup extra-virgin olive oil
1/2 head of cabbage, green, shredded
1 green onion, chopped

Purée the first eight ingredients in a blender.

Slowly pour the olive oil into the blender and blend until the dressing starts to whip and emulsify.

Put the cabbage in a large bowl, pour the dressing over it, and combine. Allow the salad to sit at least 10 minutes prior to serving.

Garnish salad with the green onion.

*Recipe adapted from: Family Spice

What is the food of love?

9828836Do claimed food aphrodisiacs really do the trick? Richard Cornish investigates the only way he knows how.

The brief appeared simple: Identify readily available food aphrodisiacs and see whether they work. Our list needed to be legal and ethical, so shark fin, rhino horn and tiger penis were out. It was my task to consume them in a bland environment, with no chance of any stimulation or excitement. I settled for my home office. I turned off the wi-fi and covered my reference library with a sheet to obscure the spines of lascivious books such as The Field Guide to the Birds of Australia and The History of English Food by Clarissa Dickson Wright.

After consuming each food, I took note of any changes in pulse, temperature and inclinations towards any procreative behaviours.


In theory: Asparagus is packed with folic acid, essential for producing histamine in the body, which plays an important role in “the climb to ecstasy”, as they say in the romance classics. Some of its aromas have what is sometimes described as “the scent of honeymooners”.

In practice: Given the season, the asparagus we found had been imported from Mexico and was shrivelled and bordering on flaccid with just a hint of “honeymoon” aroma.

1/10 Limp produce maintains status quo.

2. AVOCADO… Read the rest of this article here:


Blended Avocado Coffee

Avocado Coffee SmoothieIngredients:
1 medium ripe avocado, peeled and pitted
1/2 cup of milk (or coconut milk or almond milk)
1/3 cup of sweetened condensed milk
1/2 cup of ice cubes or more if needed
2 shots of cold espresso or about 3 ounces of cold brewed coffee

Put all ingredients into a blender and purée until very smooth and fluffy, about 1 minute. Divide between two glasses. Serve with a spoon or straw.

*Recipe adapted from

Tomatoes, Cinnamon, Avocados: Make the most of nature’s medicine cabinet

138539[1]DON’T let insect bites, sunburn, nausea and an upset tummy ruin your annual break. These 10 natural healers will ensure a happy and healthy holiday.

Ginger and honey have long been used to help alleviate the symptoms of coughs and colds but you might be more surprised to hear that Coco-Cola is also a “natural” healer.

The fizzy soft drink can take the pain out of wasps stings, while tomatoes can reduce the swelling and itching of insect bites, according to pharmacist and Silver Travel Advisor writer Dave Harcombe.

Ordinary foods such as these can be a life-saving medical aid and can be particularly useful when you are travelling and away from your medicine cabinet.

Simple, natural and inexpensive ingredients such avocados and salt can be used to treat many conditions you might experience on your holidays.

“It’s well worth knowing some of the healing properties of common foods when travelling,” said Dave Harcombe.

“Conventional medicines aren’t always available, pharmacies may be closed when you need them, labels may be written in an unfamiliar language, prescriptive quantities can be ambiguous and quite often nature has a ready, freely available remedy that will bridge the gap until more conventional aid can be found.”

Here are the top 10 natural medicines on the move…
Read the rest of the article HERE:




Seven Layer Dip

Seven Layer Dip 400x400Ingredients:
2 cups chopped romaine lettuce
2 avocados, mashed well
1 cup low-fat Greek yogurt
2/3 cup black beans
1/2 cup diced tomatoes
1/2 cup shredded cheddar cheese
Sliced black olives and scallions to garnish

Spread chopped romaine lettuce at the bottom of a large bowl. Add avocado layer on top, and smooth out with a spoon to even height. Spoon Greek yogurt layer, and smooth if necessary.

Layer black beans, then diced tomatoes on top. Sprinkle cheese, and add olives and scallions.

*Recipe adapted from