An amazing, awe-inspiring, accolade to avacados! (Cross-post from the Lounge)

[Scuba]

http://www.californiaavocado.com/blog/california-avocados-bring-good-fats-table/

The assumption is that if you eat fat, of any type, it will make you fat. In my opinion, fats should have never been called fats in the first place — they should have been called lipids, a name that’s a little easier to swallow. Our major nutrients, then, should have been referred to as carbohydrates, protein and lipids. But since the name of this nutrient is not changing anytime soon, it’s important to learn about the role fats play in helping us to create balanced diets. Not all fats are created equal, however. Be careful about the types of fats you choose and if you’re trying to lose weight, you may even need to eat less of the good ones.

Avocado-oil-nutsAccording to the American Heart Association, when eaten in moderation and in place of saturated or trans fats, “good” fats – mono and polyunsaturated – like those found in California Avocados, nuts, and certain oils may help to lower cholesterol levels. Avocados also act as “nutrient boosters,” allowing the body to absorb essential fat-soluble nutrients like vitamins A, D, E and K. And for us foodies… fats also provide a creamy consistency and a rich flavor.

One of my favorite ways to add good fats to my family’s menu and simultaneously provide plenty of flavor as well as peace of mind, is to cook and bake with California Avocados.

Let’s take a closer look at why you should be adding avocado to your plate:

Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds. That’s a food that multitasks!

75 percent of the fat in avocados is unsaturated (monounsaturated and polyunsaturated fats), making them a great swap for foods high in saturated fat. Try some in the company of sliced turkey, arugula, sliced tomatoes and whole grain bread.

If you enjoy baking, here’s a tip that will help makeover some of your favorite recipes: subbing avocado for butter or shortening, like in this recipe for Avocado Zucchini Bread, can reduce the calories in a baked good. As a comparison, 2 tablespoons of avocado = 50 calories, while 2 tablespoons of butter = 204 calories.

Did you know that in California Avocado, the greatest concentration of beneficial carotenoids is in the dark green fruit closest to the peel? To get to the nutrient-rich fruit directly under the peel, one should nick and peel the skin from the fruit.

Avocados can be a meal chameleon – they can play a role in any meal whether it’s breakfast (with eggs), lunch (on a sandwich), dinner (atop a salad) or as a snack or spread (guacamole dip).

And there's a blog too...

http://www.californiaavocado.com/blog/introducing-scoop-first-california-avocado-commission-blog/

INTRODUCING THE SCOOP: THE FIRST CALIFORNIA AVOCADO COMMISSION BLOG

Here at The Scoop you’ll find delicious recipes, avocado nutrition facts, answers to common avocado-related questions as well as direct access to a growing list of experts; including chefs, registered dietitians, California Avocado growers and bloggers.

Throughout the California Avocado season (from Spring through Fall) we’ll also be doing giveaways, contests and more – right here, so be sure to stay tuned for those.

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Zac, when do California avos reappear in stores? I'm tired of the tasteless imports that ripen so poorly.

Totally agree. It partially depends where you are located, but California Avocado growers are already starting to pick, and we have seen some fruit already in stores. As we get into April (mid-late) volume and shipments to retailers will pick up. If you want to let me know where you are I can do a little digging and find out where/when you can find them!

Can't wait, should only be another 3-4 months before California avacados are available here in Wisconsin!

[Erich Bloodaxe BSN]

1. Such a good food, although

quite dangerous to harvest.

(Note the second name in the cast list

[Scuba]

2. Remind me please, how many Academy Awards did that film win?

[Erich Bloodaxe BSN]

3. Good Lord, did it win anything?

I loved it simply because it was pure schlock, on a par with the original 'batman' tv series. Kind of like 'Kentucky Fried Movie' in a way. I almost literally fell out of my chair when I first saw Bill Maher trying to give advice about not agitating hippos that he'd supposedly gotten from the river boat ride at Disney World.

[hermetic]

4. Mmmmmm...my favorite food

I could eat them every day.

I remember when that movie came out, but never saw it. After reading about it on IMDB just now, I'll try to catch it sometime. It does say Action/Humor....

[cbayer]

5. This is one of the real blessings of Mexico.

Really good, really fresh avocados all the time.

When you go to market, the woman will ask "How many for today and how many for tomorrow", then give you the perfect avocados.

Soup, salad, sandwiches, plain, guacamole, sauces. I just can't get enough.

[japple]

6. Mmmmh, your perfect avocados are making my mouth water. I have trouble judging

the selection at Kroger and just toss $$$ to the wind when they are $.99 each.

[cbayer]

7. I have yet to cut into an avocado that wasn't simply perfect.

I've learned that making the simplest of guacamole is the best. Smash the avocado with some lime juice, salt, and maybe a little salsa. Perfection.

I hope your season starts soon.

[japple]

8. Lime+salt+cumin/chile powder=paradise!

[japple]

9. Grapefruit+avocado+touch of salt=perfect salad

I've been having this a lot since it's nearing the end of grapefruit season.

[The empressof all]

10. My salad dressing to "save" those avocados when they are in danger of getting too ripe

Now mind you this doesn't happen too often in my house...More often than not I check obsessively waiting for the moment the slightest press gives way. But on the rare occasion you do have a spare one leaning over that edge--Make salad dressing. The vinegar in the dressing will allow the avocado to keep a few days in the fridge. Now the next day you won't have a dressing that is as green but it is still tasty and creamy smooth

TEoA's Avocado Dressing:

1 very ripe Avocado
1/3 cup Red wine vinegar
1 clove garlic (or a bit of shallot or onion)
Salt and Pepper to taste
Enough water to achieve a "dressing" consistancy

Blend with hand mixer, small food processor or blender

This recipe is very forgiving and very open to your creativity. Try it with a smidge of mustard or honey. Try white balsamic vinegar. Throw in a bit of celery or parsley. Want it a bit more tangy add more vinegar. Add fresh herbs! Make it your own!

[Scuba]

11. I want!

[The empressof all]

12. Try it over thinly sliced tomatoes and red onion salad

I also like it as a sandwich spread or an alternative to mayo in egg or chicken salad

[laundry_queen]

13. Thanks for that! I'll have to try it

I've been on a little bit of a dressing experiment tear lately. I've been thinking about trying a good basic avocado dressing. This looks great - I like that you can really experiment with it. Thanks again!