Avocados

[Guest guest]

We eat avocadoes straight from the pit, sliced in salads, on sandwiches, in

chili or tortilla (or any) soup, in or on top of quesadillas...any way we

can.

 

The avocado should be firm and evenly green inside. If it's brown, stringy,

and mushy, you've got a bad one. Sometimes hard to tell until you open it.

Buy them rock hard and allow to sit on the counter for 2 days, or until they

feel like ripe pears. Slice in half and remove the pit by poking it with a

sharp knife - but don't stab yourself like I did last month. Doh!

 

Jo

[Guest guest]

I've have had an avocado with me a several times for a snack, no salt, spoon or

other food so I'll cut it open (with my little Swiss Army knife) around the

center instead of lengthwise and squeeze it out and eat. It's like a little cup

shape and doesn't make a mess. If I don't have a banana to grab and run out the

door, next best thing for me is a small avocado........

They make a wonderful face moisturizer for you face too, have you ever tried

that?

 

" artichoke72x " <artichoke72x wrote:

i love avocados. one of my favorite ways to eat them

is simple....sliced with fresh lime juice and tabasco

sauce drizzled over them. guacamole is so good too.

i like them on sandwiches and tossed into soups

(mexican inspired soups, like tortilla soup) where

they kinda melt.

 

susie

 

 

--- Jiraph Wirpel <wirpel wrote:

 

> But back to my point... Avocados good! :^)

 

 

 

 

 

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[Guest guest]

Will post more detail on my vegetarian trip to San Fran... but had to

mention a salad I had at Chez Panisse in Berkely.

 

 

tender cooked slices of red beets

tender cooked quarters of tiny gold beets

thin slices/shavings of avocado

a mustard vinaigrette

 

Simple, luscious, and so da*n good!!!!!

[Guest guest]

> Avocados are a perfect food that replaces imperfect protein foods

> such as meat, eggs, cheese and poultry.

 

i agree, i love them.

 

> Bananas and avocados fulfill the desire for heavier food in a

> perfectly digestible form.

 

exactly, those are the two (and the only two that there are) that i

rely on.

 

> There is simply

> nothing better than a platter full of freshly cut carrot sticks,

> green and red peppers, cucumber slices, broccoli, cauliflower,

> zucchini and mushrooms. And in the center, the smooth, silky green,

> avocado slices.

 

not the change in sentence.

[Guest guest]

In a message dated 2/28/2006 11:11:21 AM Alaskan Standard Time,

greatyoga writes:

>>I live in Wasilla, AK and I get guacamole from Costco, which costs about

$7.00

 

Hello to another alaskan! I buy that guacamole sometimes, too, but I love

those fleshy whole avocados!

 

Robin

 

 

 

[Guest guest]

Robin,

I live in Wasilla, AK and I get guacamole from Costco, which costs about

$7.00 for at least 15 avocados. All it has in it avocado, jalepeno juice,

vinegar, onion and garlic powder and salt. I doubt if they are organic though.

You don't have to worry about chemicals in avocados as much as fruits with thin

skins.

 

GB

 

 

 

 

 

 

 

 

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[Guest guest]

I have four avocado trees in my yard. Avocados do not ripen on the tree. They

can be " stored " on the tree for almost a year. I pick one or two at a time and

let them ripen on the counter, usually in a bowl of apples. It takes them about

a week to soften up and get that buttery texture. When they start getting too

old on the tree, they start to fall and have a woody, fibrous texture; then it's

time to back off and wait for next season's fruit.

 

-

Hank@MT

rawfood

Saturday, October 14, 2006 3:42 PM

[Raw Food] avocados

 

 

Anyone know about avocado trees? We used to have one and just waited

for the fruit to fall off the tree. Our friend says her tree doesn't

work that way. If they wait for the fruit to fall off its no good and

if they pick it early and try to ripen them they just shrivel up.

 

Any ideas? I'm thinking that maybe the tree just isn't healthy. This

is the first year it has produced.

 

Thanks for any feedback.

 

Tammy

 

 

 

 

 

 

[Guest guest]

Thanks, I'll pass this on.

 

Tammy

 

On Oct 14, 2006, at 10:20 PM, LinLin wrote:

 

> I have four avocado trees in my yard. Avocados do not ripen on the

> tree. They can be " stored " on the tree for almost a year. I pick one

> or two at a time and let them ripen on the counter, usually in a bowl

> of apples. It takes them about a week to soften up and get that

> buttery texture. When they start getting too old on the tree, they

> start to fall and have a woody, fibrous texture; then it's time to

> back off and wait for next season's fruit.

[Guest guest]

That's a LOT of avocado recipes! LOL! I checked out the dessert section,

though, and they had NO pudding recipes listed. Puddings are a great way to use

avocados, and have kids like them! I found several pudding recipes in the

dessert files of Hallelujah Acres (_www.hacres.com_ (http://www.hacres.com) ).

 

Yummy Carob Pudding * * * * *

This recipe comes from " _Hallelujah Holiday Recipes_

(https://commerce.hacres.com/product.aspx?id=205 & uofm=EACH) . " This particular

recipe is found in the

" Holiday Delights " section of her new book, on page 222. And let me say that

if you like chocolate pudding, this recipe will beat the socks off the best

chocolate pudding you have ever eaten in your life, and the great thing

about it is that it is all RAW, and it is GOOD FOR YOU!

1½ cups Dates, (pitted and soaked for one hour in organic apple juice)

2 medium, ripe, Avocados (peeled and pitted)

½ cup Carob Powder

Place all ingredients in a blender and process until a creamy consistency is

reached; stop blender, scrape sides and blend again. Place in small dessert

dishes, cover, chill, and serve. Will keep up to 24 hours in the

refrigerator. ENJOY!

Avocado / Banana Pudding * * * * *

This week's recipe comes from Debbie who lives in West Seneca, New York: " My

whole family LOVES this recipe:

1 Avocado

2 Bananas

Blend in a blender or food processor until smooth. Eat as is, or blend in

some carob powder, or strawberries, or pineapple. Makes a great lunch, or snack

when the children come home from school, or even a starter food for babies.

ENJOY!

*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.

Key Lime Pudding * * * *

This raw food recipe comes from Elaine Tolvo who writes: " Tastes just like

Key Lime pie pudding.

1 Haas Avocado

1 Ripe banana

Juice of half a lemon and half a lime

Place in food processor until creamy. (By leaving out the lemon and lime

juice, this recipe would make an excellent baby food.) " ENJOY!

You could probably also freeze these in those plastic freezer pop molds. I'm

actually going to try that for my own kids this week! I know I've seen other

pudding recipes, but this should get you started. Marilyn

 

 

 

 

 

**************Start the year off right. Easy ways to stay in shape.

http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

 

 

 

[Guest guest]

Both Essy's don't mind avocados in small amounts as a total percentage of your

daily fat. The issue is still staying within 14 to 20 grams of fat a day (10%

of your calories from fat) to PREVENT heart disease. McDougall and others go a

bit higher (15%) in general. McDougall's maximum weight-loss plan, if memory

serves, recommends no avocados.

 

Also please note:

http://www.holisticonline.com/Remedies/weight/weight_diet-ornish-diet.htm

 

" All foods containing cholesterol and saturated fats are prohibited from the

diet. Saturated fats are found in meat, dairy products, oils, nuts, seed, and

avocados, which are all forbidden by the Ornish diet. "

 

Personally, I don't believe small amounts of nuts, seeds, or avocados are an

issue provided not overdone. Avocados have around 2.5% saturated fat.

 

As to going " low fat " Just to lose weight, that's one's option. Oddly enough,

one can have heart disease (or rather getting close to the possibility of

strokes) without there being any measurable indication. Remember, in theory,

it's added fat that fuels plaque development.

 

....for me, it's a simple choice. Keep the total daily fat down, minimize the

use of nuts, seeds (the really fatty ones), and avocados. I'm also interested

in keeping myself from getting the taste for fat back (having lost it

completely).

 

Finally, I'm sorry my pointing out the fat content of avocados prompted such a

lengthy and somewhat (I read it quickly) emotional reply. My purpose was to

remind newbies of avocado's fat content. Even if they were small, I'm willing

to be around 30 grams of fat total, and spread across 4 salads, that's still a

half to a third days worth of recommended fat per Essy, Ornish, etc. Easy

enough to compensate for the rest of the " day " if one is aware of the potential

need to do so, depending, of course, upon one's goals.

 

We can easily agree to disagree. Sorry, I just can't answer your post line by

line... too much going on... perhaps best if we discontinue this thread at this

point.

 

Best regards, Mark

[Guest guest]

, Mark Sutton <msutton wrote:

> The issue is still staying within 14 to 20 grams of fat a day (10% > of your

calories from fat) to PREVENT heart disease.

 

My recollection is that the 10% recommendation is to reverse heart disease and

the recommendation for prevention is 20%. Has this changed?

 

Diane

[Guest guest]

I had never had avacados until I became an adult! I LOVE them. I put them in our

salads (although my 10 yr old now claims they are gross in salad!)and burritos.

I even make up a lazy version of guacamole (smashed avacado with salsa) to put

into other things or just dip corn chips into. I also make quesadillas with the

guacamole in the middle. My 2 year old loves them as well.

[Guest guest]

Mashed fresh avocados was the first solid food that all 5 of my daughters got

when they were all about 8 months old and they all still love'em. I love to

just peel one, cut it into slices and squeeze fresh lemon juice and sprinkle

salt over it......yum!

Nancy C.

 

 

 

I had never had avacados until I became an adult! I LOVE them. I put them in

our salads (although my 10 yr old now claims they are gross in salad!)and

burritos. I even make up a lazy version of guacamole (smashed avacado with

salsa) to put into other things or just dip corn chips into. I also make

quesadillas with the guacamole in the middle. My 2 year old loves them as well.

 

 

 

 

 

 

[Guest guest]

Me too - along with mushrooms, asparagus and mangoes. Funny how our tastes

change.

 

Virginia

 

 

I had never had avacados until I became an adult!

[Guest guest]

I call avocado " vegetarian steak. "

Perfect high energy, protein-packed calories. 

Great for the skin - dense in vitamins E & A.

If you have a tree, mash inedible/damaged fruit & use to condition the hair.

Believe it or not, it's amazing.

I'm in LA & have been fortunate to have several fruit-bearing trees. Perfect

deep green classic Haas, and 2 other types. One pale green w/smooth skin, and

the other bears deep purple/black fruit nearly as large as grapefruit. Divinely

delicious, all of them.

Squirrels grab some, eat a few bites & drop them on the ground rendering them

inedible. Nonetheless, I get 300 - 400 per season which I cannot not possibly

eat. I put them in brown bags of 7 on my front porch, & folks pick up a week's

supply. I bring remainders to lunchrooms/missions with bags of fresh lemons,

since there's also a 70 year old lemon tree that bears hundreds of bright yellow

orbs. Backyard also has trees of tangerines, oranges, pomegranates, persimmons,

& the sweetest, tiniest green grapes on vines where my cats play. All those

trees were planted when this part of LA was farmland in the 40's. Unique in a

city teeming w/traffic.I make long " whips " of the long, dry grapevine stems

which my cats chase gleefully  Sorry, off topic. Back to avocado.

To me, a fresh halved avocado drizzled w/fresh lemon juice, salt & fresh ground

black pepper, scooped out with a teaspoon, & a glass of chilled Italian mineral

water w/lemon juice is lunch. Lord knows this is what I eat many days in a row

when the trees bear fruit, until I OD on guacamole   & avocado/tomato/cucumber

salads & sandwiches I have to give the rest away! 

 

 

 

 

 

 

 

 

[Guest guest]

Judith, can I come live with you???

 

Audrey

 

On Sun, Apr 11, 2010 at 3:00 AM, judith bell <judithb wrote:

 

>

>

> I call avocado " vegetarian steak. "

> Perfect high energy, protein-packed calories.

> Great for the skin - dense in vitamins E & A.

> If you have a tree, mash inedible/damaged fruit & use to condition the

> hair. Believe it or not, it's amazing.

> I'm in LA & have been fortunate to have several fruit-bearing trees.

> Perfect deep green classic Haas, and 2 other types. One pale green w/smooth

> skin, and the other bears deep purple/black fruit nearly as large as

> grapefruit. Divinely delicious, all of them.

> Squirrels grab some, eat a few bites & drop them on the ground rendering

> them inedible. Nonetheless, I get 300 - 400 per season which I cannot not

> possibly eat. I put them in brown bags of 7 on my front porch, & folks pick

> up a week's supply. I bring remainders to lunchrooms/missions with bags of

> fresh lemons, since there's also a 70 year old lemon tree that bears

> hundreds of bright yellow orbs. Backyard also has trees of tangerines,

> oranges, pomegranates, persimmons, & the sweetest, tiniest green grapes on

> vines where my cats play. All those trees were planted when this part of LA

> was farmland in the 40's. Unique in a city teeming w/traffic.I make long

> " whips " of the long, dry grapevine stems which my cats chase gleefully

> Sorry, off topic. Back to avocado.

> To me, a fresh halved avocado drizzled w/fresh lemon juice, salt & fresh

> ground black pepper, scooped out with a teaspoon, & a glass of chilled

> Italian mineral water w/lemon juice is lunch. Lord knows this is what I eat

> many days in a row when the trees bear fruit, until I OD on guacamole &

> avocado/tomato/cucumber salads & sandwiches I have to give the rest away!

>

>

[Guest guest]

I was just never exposed to certain foods. My mom, being a picky eater, made the

same things over and over. My dad would eat just about anything but he wasn't

the cook (although HE is the one who taught my mom how to cook!). As I grew up,

I ate more things and found foods that I loved. My grandmother always tried to

get me to eat broccoli as a kid but I wouldn't have it! As an adult, I love

steamed broccol, among many other things. It's nice to have a wide variety of

foods that taste good! I don't know how my mom, brother, and sister stand eating

the same boring foods over and over!!

And forget about being a vegetarian (or even considering beaing one). They think

of it as having a disease!

[Guest guest]

I second that!!!

Out in the CA desert, it is hard to grow anything like that. My husband said he

tried to growo ne years ago...didn't live. We do have apple trees, nectarines,

peaches, and a couple of cherry trees. We planted them last year and the only

one producing so far is the nectarine (I think). It was removed from our last

house to here (since it was still farily small). Can't wait until everything

produces...

But I would still like an avacado! tree!! One day I will try again!

 

, Audrey Snyder <AudeeBird wrote:

>

> Judith, can I come live with you???

>

> Audrey

>

[Guest guest]

Hey Audrey!

You are a sweetheart! :)

You are welcome anytime! Come on by!

California has a wealth of fruits & vegetables. But tomatoes? The best I've ever

tasted were in Naples. Volcanic soil of Mt. Vesuvius. Lemons? I cried when I had

lemon gelato.  Tears. 

Tonite's dinner was simple.

1 cup small pasta shells1 bunch rapini [italian broccoli]1 cup kidney beans

[canned]1 lemon2 large slices rye breadartichoke pastesun dried tomato

pasteolive pastesalt & fresh ground pepper

Cook pasta. Steam rapini. While pasta cooks, toast rye bread & slather w/olive

paste, sundried tomato paste, & artichoke paste. Salt to taste.

Slice lemon into quarters. 

Drain pasta. Transfer to non-stick frying pan, or any other pan available. Add

canned kidney beans. Add olive olive & zest 2 lemon quarters lemon into this

mix.  Squeeze lemon juice \\ to taste. Slowly stir, while rapini steams. 

Zest lemon & add juice into hot rapini & toss w/olive oil. S & P to taste.

Serve w/prepped rye bread.

It's vegan.

Ciao!

 

 

 

 

 

 

 

 

 

\

 

 

[Guest guest]

Try pouring balsamic vinegar in the center hole of an avocado and eating it

like that.

 

Yum......