Posts tagged as:

avocado

The Breakfast Challenge – Avocado, Lime and Coriander Wrap

by Linda on July 28, 2011

The possums have finished off all my avocados,  but I live in an avocado growing region and we’re smack bang in the middle of the season so there’s always a few ripening on my kitchen bench.  They marry so well with limes, and this is the last of the limes for the year.  I also have heaps of coriander in the garden. In another few weeks all the leafy greens will realise spring is on the way and will want to go to seed, so this is the time to take advantage of luxurient foliage.

Avos have lots of calories but they’re such good calories – full of vitamins A, B, C, E and K, omega-3, monounsaturated fats, potassium, magnesium, antioxidant phytonutrients, and importantly, an amino acid called glutathione that slows down aging. I make a face mask out of them this time of year, but really, they’re much more effective from the inside!

The Recipe:

Very simply, mash together an avocado with plenty of lime juice, lots of finely chopped coriander, and a pinch of salt. (You’ll be surprised how much coriander you can add and it still keeps tasting better and better).

It’s good scooped up with pita chips, or, my favourite, wrapped in a warm home-made tortilla.

(The Breakfast Cereal Challenge is my 2011 challenge – to the overpackaged, overpriced, mostly empty packets of junk food marketed as “cereal”. I’m going for a year’s worth of breakfast recipes, based on in-season ingredients, quick and easy enough to be a real option for weekdays, and  preferable, in nutrition, ethics, and taste.  The Muesli Bar Challenge was my 2010 Challenge.)

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Avocado and Lime Juice on Toast

by Linda on July 28, 2010

Not so much a recipe as a reminder.  I have at long last moved on from Tangelo Breakfast Compote as my favourite breakfast.  There’s still a few tangelos, but the avocados are so beautifully in season now, and there’s also still plenty of limes.  Avocado on home-made heavy bread, toasted, with salt, pepper and a squeeze of lime juice.  Mmmm.

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Macadamia, Olive Leaf, Aloe and Avocado Face Mask

by Linda on July 21, 2010

There is a little bit of science to this.

Besides zinc and Vitamin E, which are both good for your skin anyway, macadamias have really high levels of palmitoleic acid, which is is the key ingredient in many anti-ageing products and what used to make hunting sperm whales so lucrative.  Olive leaf extract has an antioxidant called oleuropein which is the latest magic product in the kind of cosmetics that sell for hundreds of dollars for a tiny tub.  Avocados have had a longer pedigree in skin care cosmetics. Avocado oil is renowned for being able to penetrate skin and carry moisturising as well as a range of vitamins and minerals down to deeper layers.  And of course aloe vera has long been used in cosmetics.

It has an extra ingredient though, that I think is the one that actually works.  You look so gloriously green gloopy with it on, that you can’t do anything but potter around the house, sit in the sun with a good book, chat and drink tea (or champagne) with friends similarly glooped up.

And with all the ingredients now in season here, it costs almost nothing even if they aren’t home-grown.

The Recipe:

For a single face mask, use a mortar and pestle to mash together:

  • 5 or 6 roughly chopped olive leaves
  • 2 or 3 fresh cracked macadamia nuts
  • one-eighth of a ripe avocado
  • a thumb-sized piece of aloe vera gel

Slather it on and leave for an hour or so, then rinse off with warm water.

After that, you won’t need any convincing, but just so you can feel both
good and good:

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