Jenny's Raw Recipe Blog

Make Raw Food Easy By Making Friends With A Farmer

Posted on June 16 2011 | (0) Comments
Category:Easy Raw Meals

Make Raw Food Easy By Making Friends With A Farmer

It’s the start of another avocado season here in sunny California and that means lower prices and more plentiful harvests.  

Avocados are a perfect warm weather ingredient to keep on hand in your kitchen.  They make a wonderful, satisfying addition to a breakfast fruit salad and the creamy basis of a light lunchtime soup. They can be quickly whipped into a cocktail party-friendly guacamole and can even become a luscious Crème Anglaise to serve over fresh fruit.  

Crème Anglaise is a French sauce that is traditionally made with cream, as the name suggests.  My raw Avocado Crème Anglaise recipe, featured in my book Raw for Dessert is a delicately green-colored, avant-garde twist on the traditional white whipping topping.  Click here for the recipe for Avocado Crème Anglaise.

Avocados are more than just tasty, of course.  They’re extremely good for you. These green goddesses are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.  Plus, one cup of avocado has 23% of the recommended daily value of folate and studies show that people who eat diets rich in folate have a much lower incidence of heart disease than those who don't.

To learn more about this tasty fruit, check out the California Avocado Commission website.

The Raw Food Made Easy Approach to Peeling Avocados

One aspect of avocados that confounds novice chefs, and veterans, too, is how to peel and pit them.  It’s really quite easy once you know the secret.  To peel an avocado, first place it lengthwise on your cutting board. Cut into it with your knife until you hit the pit.  Then simply turn the avocado over while rotating your knife all the way around the pit.

Once you’ve finished cutting, give the avocado a twist and voila – it separates into two halves, with the pit ‘stuck’ in one.  To remove the pesky pit, push the lower part of your blade into the pit, twist the knife, and pull out the pit.  It comes out quite easily.

Then all that’s left is to scoop the flesh out of the peel by working a spoon between the dark skin and the tender avocado meat.  If you take your time, the skin will separate from the avocado, leaving you with a pair of beautiful halves that can be sliced or mashed, depending on the recipe.

And speaking of recipes...

You’ll find a wealth of avocado-based recipes in the new edition of my original best selling book Raw Food Made Easy for 1 or 2 People.

For example, avocado is the key ingredient in my Cream of Cucumber Soup.  It’s a cool, refreshing summertime soup made by combining romaine lettuce, cucumbers, lemon juice, seasonings in a blender. The addition of avocado gives it a silky texture that is usually associated with the addition of dairy products.

Click here for the recipe for Cream of Cucumber Soup.

Be sure to check back here later this week for more about seasonal ingredients and how you can make your own jam without sugar.


Related Recipes: Avocado Crème Anglaise

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