Wednesday, July 1, 2009


"We don't care if these girls want to eat their men. That's the Piranha Man's problem. We just want the avocados."
Ford Maddox (in Cannibal Women and the Avocado Jungle of Death)

"the avocado is a food without rival among the fruits, the veritable fruit of paradise"
David Fairchild

Fun facts about avocados:

  • Avocados were known to the Aztec's as ahuacatl, which translates into "testicle tree."
  • A single tree can produce between 150-500 avocados per annum.
  • Any avocado pit can be seeded to grow. Growth will more likely be successful if the avocado has been brought to full maturation. [for instructions see:]
Nutritional information [from]:

Quantity: 1 avocado (201 g)

Calories: 332
Calories from fat: 247
Total fat: 29g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 14mg
Total carbohydrate: 17g
Dietary fiber: 13g
Sugars: 1g
Protein: 4g

Daily value (based on a 2000 calorie diet)
Vitamin A: 6%
Vitamin C: 33%
Calcium: 2%
Iron: 6%


  1. Half-Home-Made Tortilla Chips

    1 pkg Wonton or Dumpling wrappers
    Vegetable oil

    1. In a small, deep skillet, pour in 1 inch of vegetable oil, and heat on high. Should be hot in 10 minutes.

    2. Cut dumpling wrappers in half, or to desired shape.

    3. Place enough half dumpling wrappers in the oil to loosely cover the bottom of the pan. If the oil is hot enough, the dumpling wrappers should begin to bubble and fry. Cook until desired darkness (about 3-4 minutes for lighter chips).

    4. Serve with guacamole. Dumpling wrappers are also nice with powdered sugar as cookies with tea. If you are making cookies, cook the chips until light brown in colour.

  2. "Iron Chef: Avocado" Pizza - Makes about 1 14-inch pizza.

    Your favourite THIN pizza crust recipe

    1/2 Avocado, chopped
    1/2 Sweet potato, chopped
    1 garlic bulb, roasted

    Curry Veloute
    1 shallot, finely chopped
    1-2 garlic cloves
    2 tsp fresh thyme
    1 tsp curry powder
    1/3 cup soy cream
    1 tbsp margarine
    1 tbsp olive oil
    1 tsp corn starch
    3 tbsp boiling water

    Sweet potato:
    - This can be done in a variety of ways. You can either cook until soft, fry as if to make potato chips, or however you desire.

    Garlic Bulb:
    -I recommend roasting in a toaster oven with either olive or sesame oil drizzled into the bulb prior to roasting.

    1. In a small skillet, satay thyme, shallot, and garlic in the olive oil until shallot is tender and browned.

    2. Add boiling water to a small cup along with corn starch. Stir until smooth and set aside.

    3. In a separate saucepan, bring margarine, soy cream (reduced soy milk also a substitute,) and curry powder to a boil. Add corn starch mix.

    4. Add shallot, garlic and thyme to the saucepan and simmer uncovered until sauce is done to desired thickness.

    1. Spread curry veloute over pizza
    2. Top pizza with chopped avocado, sweet potato and roasted garlic
    3. Depending on the crust, bake as per instructions of that recipe. However, I recommending broiling at the end for about 2-3 minutes to brown the potatoes.

  3. Avoconundrum Parsley Pesto

    1 1/2 cup walnuts (chopped as finely as possible and pan-roasted)
    1 cup (or so) parsley (chopped likewise)
    *1/4 cup(ish) combination of dill and cilantro (yer arm getting tired? too bad! more chopping!)*
    3 cloves garlic (lightly pan-roasted and... you guessed it! chopped!)
    *2 garlic scapes (diced (which really means you chop 'em up too, just not as finely)
    5 tbsp lemon juice
    3 tbsp olive oil
    1/2 tsp salt
    1 avocado (cubed (and you thought you were done with that knife! ha!)
    enough pasta (pre-boiled and strained/rinsed under cold water to cool it quicker and make sure it doesn't get too sticky)

    ((*'s mean that the ingredients are optional. I had 'em in my CSA share so I decided to use 'em, but they could just as easily be subbed out with 1/4 cup more parsley and another clove of garlic respectively))

    Mix walnuts, herbs, garlic, lemon, oil, and salt well together in container, dish, or bowl! When they're well mixed, toss in the pasta and the avocado to coat. If I'd been serving it at home, I'd garnish it with the avocado separately and possibly serve it inside the rind and dust it with nutritional yeast. All in all it was a pretty tasty cold pasta salad.


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