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 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.

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Ingredients

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.

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.

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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.

81 million pounds of avocados are expected to be consumed on Cinco de Mayo this year.
Will you be ready???
Buy some California Hass avocados today and enjoy the buttery goodness all weekend long.

AVOCADOS: served best with margaritas. Get your  fiesta on!!!

Our entire March 2012 Newsletter can be viewed HERE

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.

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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.

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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Let’s face it. Mothers are wonderful. They taught us to crawl, talk, read, and write. They cooked for us, cleaned up after us, and put up with us even through our teenage years. Most importantly, they gave us unconditional love and support. Mothers arguably deserve more appreciation for what they do than any other group in society. Show your appreciation this Mother’s Day by giving your mom a box of decadent avocados from Paradise Grove.

Our entire March 2012 Newsletter can be viewed HERE