Page 1

AVO INAUGURAL ISSUE Issue #01

AVOCADOS FOR IMMUNITY with recipes from Colette Dike from Fooddeco

Autumn 2017


INSIDE THE ISSUE

Introduction 4

Meet the editor

Recipes 5

Avocado for Immunity

6

Pomegranate & Pickled Ginger Guacamole Garden

7

8 9

10 11

12 13

Tahin Cream, Pomegranate & Basil Cress Recipe FabergĂŠ Egg Fresh take on Deviled Eggs Grilled Salmon skewers, grilled Asparagus, Aamphire & Avocado Chimichurri


The Editor

WELCOME - to a new Avocado season and the latest edition of Avo Mag - 2017. The perfect blend of a magazine, cookbook and an inspirational cooking and styling source. Avocado means many things; comfort food, fruit (yes, fruit), health, nutrition, wellness, beauty and yumminess. I would hereby like to introduce you to my dear, fatty friend avocado, not as a super food but a hero food, because next to being very beautiful and photogenic, the avocado is extremely healthy! It’s best of both worlds and the ultimate mix between healthy food and design. This edition – inspired by fashion – brings culinary creativity to a whole new level. This culinary creativity is shown in easy DIY food styling tips; such as avocado ribbons,

Find me on:

avocado gardens, avocado burger buns, avocado dots and roses.

bright green colour of the fruit, your avocado dish turns easily into a real eye-catcher.

Another food trend is the ‘War against waste’ with the almost complete usage of the avocado – from inner skin to pit we would like to let you use as much avocado as possible.

There’s nothing like a perfect ripe avocado and Avocados from Peru will guarantee you this quality. We hope you’ll find inspiration in this issue to impress friends and family this avo-season with fresh, healthy and breathtaking home-cooked meals! Let’s celebrate the awesomeness of avocado together! It’s the inspiration you will need for a truly yummy and fashionable chic avocado season.

This Avo Mag is for the real avocado-lover searching for new and original recipes. Most of the dishes in this book are healthy, vegetarian and some of them vegan. It is very easy to make delicious savoury or sweet snacks with the beautiful avocado such as avocado chimichurri or avocado chocolate mousse. The avocado is extremely appealing to the eye. Because of the

colette@fooddeco.nl

Colette Dike Colette Dike, Editor

4


AVOS FOR IMMUNITY Adding avocados to your diet is also the perfect way to boost your daily fruit intake. Avocados are a “nutrientdense” fruit which means they contribute nearly 20 vitamins, minerals and phytonutrients to the diet, including 8% of the Daily Value (DV) for dietary fiber and 4% of the DV for potassium, per one ounce serving. Although Phytonutrients are not essential, studies suggest they may promote human health. Avocados contain 6% of the DV for folate, 4% of the DV for potassium and vitamins E and C; and 2% of the DV for iron. A 1-oz. serving of avocado contains 25 milligrams of betasitosterol; research suggests beta-sitosterol may help maintain healthy cholesterol levels. A 1-oz. serving of avocado also contains 81 micrograms of the carotenoids lutein + zeaxanthin; research suggests lutein + zeaxanthinmay help maintain eye health as we age.”

Additional Information: This naturally nutrient-dense fruit provides nearly 20 vitamins, minerals and other nutrients with relatively few calories. They are sodium

and cholesterol free and they contain the same good fats as nuts and olive oil. In fact, Avocados from Peru are even a great first food for babies! And since creamy, delicious avocados are so satisfying to eat, they’ll fill you up but they won’t slow you down. Avocados are virtually the only fruit that contain monounsaturated fats which can contribute to a heart healthy diet? In fact, Avocados fit into healthy eating patterns included in the Dietary Guidelines for Americans, 2015 An ounce of Avocado contains 81 mcg of lutein; some research suggests lutein can help protect against cataracts and macular degeneration. Avocados contain “good” fats that are associated with lower bad cholesterol levels when used in place of other fats. Avocados contain “good fats” (mono and polyunsaturated fats), the same as nuts and olive oil. They have nearly 20 vitamins & minerals, including 150mg potassium and 2g dietary fiber. Avocados are naturally sodium and cholesterol-free and are a delicious way to help meet daily recommendations set forth in the USDA 2015 Dietary Guidelines.

5


l u f i t u a e B

POMEGRANATE & PICKLED GINGER

GUACAMOLE

GARDEN Ingredients

Method

• Avocados • ½ Lime, Juice and Zest • 1 tsp. Chili Flakes • 1 Garlic Clove, grated • • 1 Spring Onion, finely diced • 4 tbsp. Fresh Cilantro, chopped, small bunch • 1 tbsp. Pickled Ginger, chopped • 1 tbsp. Juice from Pickled Ginger Pot • ± 100g Pomegranate Seeds • Salt

Cut the avocados in half, remove the pit and peel off skin. Put the avocado flesh into a bowl and mash with a fork along with all the other ingredients. Make it as coarse or fine as you like it. Taste and add extra salt and chili flakes to taste.

l u f i t u a e B

6


l u f i t u a e B

POMEGRANATE & PICKLED GINGER GUACAMOLE GARDEN


eV gan TAHIN CREAM POMEGRANATE

& BASIL CRESS

Ingredients

Method

TAHINI CREAM • 8 tbsp. Tahini • 4 tbsp. Lemon Juice • 4 tbsp. Sushi Vinegar • 16 tbsp. Water • 1 tbsp. Chili Flakes • Optional: 1 Garlic Clove, minced

In a 10-inch or 12-inch skillet, heat olive oil over medium heat. Grill slices until brown and crispy, then flip to cook the other side. Or pop in the toaster. Serve with tahini cream, avocado roses, pomegranate, basil cress and optional edible flowers.

• 3 Avocados • 6 Slices Brown Bread Basil Cress • Optional: Edible Flowers

eV gan

Cut the avocados in half, remove the pit and peel off the skin. Make 6 avocado roses. Meanwhile, make the tahini cream, mix all the ingredients in a food processor. Add pepper and salt to taste.

8


eV gan

TAHIN CREAM, POMEGRANATE & BASIL CRESS


! g n i z a m A

FABERGÉ EGG

“A FRESH TAKE

ON DEVILED EGGS”

Ingredients

Method

To season quinoa: fresh mint, coriander, chives, paprika powder (+ extra), cumin, olive oil, sushi vinegar, chili flakes, salt and pepper

Trim the bottom ends off the asparagus and use a vegetable peeler to shave them into long, thin ribbons. Make two criss-cross ‘braids’ out of the ribbons and glaze them with sushi vinegar.

• 100g Feta • 50ml Water • 50g Pomegranate • 6 Green Asparagus • 60g Black Quinoa, cooked according packaging

Puree the feta in a food processor or with a hand blender along with the water. If necessary, add some more water - scrape the feta from the side down - and continue until it’s super creamy. Meanwhile, season your black quinoa and add pomegranate.

Cut the avocados in half, remove the pit out and peel off skin. Cut a small piece of both sides (now bottom) off the avocado - for stability. Fill each avocado halves - in the hole of the pit - with whipped feta. Add black quinoa and finish with the asparagus criss-cross ‘braid’. Put the avocado on plates, use a scissor to cut some of the excess asparagus and drizzle paprika powder on top (for extra flavour and decoration).

! g n i z a m A

10


! g n i z a m A

FABERGÉ EGG “A FRESH TAKE ON DEVILED EGGS”


! s u o i c i l e D GRILLED SALMON SKEWERS GRILLED ASPARAGUS, SAMPHIRE &

AVOCADO CHIMICHURRI

Ingredients

• 300g fresh salmon • 100g Samphire, blanched • ± 350g Green Asparagus • 1 Lemon, sliced for the Chimichurri • 1 Avocado, cut into small squares • 4 tbsp. Red Wine Vinegar • 10 tbsp. Olive Oil • 2 cloves of Garlic, grated • 1 handful Fresh Mint, chopped • 1 handful Fresh Cilantro, chopped • 1 handful Parsley, chopped • ½ Chili Pepper, chopped • 1 tbsp. Dried Italian herbs (including Oregano) • Salt and Pepper to taste

! s u o i c i l e D

Method

Add all ingredients for the chimichurri in a small bowl and add salt and pepper to taste. Slice salmon into 3 pieces and put with lemon slices on skewers. Grill salmon skewers and asparagus on the BBQ. Serve skewers on top of cooked samphire and serve with green asparagus, chimichurri and guacamole.

12


! s u o i c i l e D

GRILLED SALMON SKEWERS GRILLED ASPARAGUS, SAMPHIRE & AVOCADO CHIMICHURRI


Profile for World Avocado Organization

AVOCADOS FOR IMMUNITY - Inaugural Issue of AvoMag by the World Avocado Organization