In fact, not only is the ‘alligator pear’ excellent for reducing cholesterol levels, it’s rich in vitamins and high in fibre so why do we dimly recall half remembered headlines that say otherwise? In some parts of the country one in 8 people thought Avocados were unhealthy according to a survey released today.
The research also shows that despite health experts agreeing that a fried breakfast every day is bad for your health, two thirds of us don’t see it that way. And a third still think that healthy foods are more expensive than unhealthy ones.
And while nine out of ten Brits agree that our tastes are becoming more adventurous, a third of us are still more likely to prepare a traditional ‘meat, veg and gravy’ meal than any other kind. At the same time, 64% of people profess a love for international cuisine
Here are two delicious avocado based recipes from Thomasina Miers
Tomatoes are certainly not the only fruit when it comes to making an authentic guacamole. Especially not if you live in Britain and are used to getting the under-ripe, tasteless ones we get in the winter. Gladly in Mexico, other fruits can be used just as well in place of tomatoes and, in the case of pomegranate seeds, much more dramatically. This is a guacamole full of anti-oxidants so great for a healthy pack lunch and beautiful enough to serve for a dinner-party. Try it whilst sipping a glass of good tequila.
1 small onion, finely chopped
2 green chillies, finely chopped (serranos if you can get them)
The pulp of 5-6 Hass avocados
2 ripe mangoes, peeled and finely diced
A handful of black seedless grapes, halved
The juice of a lime
The easiest way to make guacamole is in a large, heavy pestle and mortar or, in Mexico, a molcajete. Put the chillies and onion into the bottom of the pestle and crush to a paste with a couple of teaspoons of salt. Stir in the avocado pulp, mangoes and half the grapes. Season to taste with the lime juice and more salt, if necessary. Serve at room temperature decorated with the remaining grapes, with tortilla chips or pork scratchings.
Roast winter vegetables with avocado dressing
I love this recipe with roast butternut squash as a side dish but when you try the combination of roast celeriac, parsnips and carrots, drizzled in this avocado dressing, you won’t ever want to change. It makes a wonderful warm winter salad for lunch or even as an unusual starter for supper. Just put a little pile of the vegetables on small plates of rocket and drizzle over the dressing. It is not only incredibly good for you, but delicious to boot.
For the vegetables:
3 carrots, peeled and cut into fingers
3 parsnips, peeled and cut into fingers
1 medium celeriac, peeled and cut into small cubes
2 red onions, peeled and cut into rough chunks
100g pumpkin seeds
The seeds of a pomegranate
For the dressing:
½ clove of garlic
The flesh of half a small avocado
80ml light olive oil or sunflower oil
The juice of a lime
1/2 teaspoon wasabi paste
Salt and pepper
Pre-heat the oven 220C
Toss all the vegetables in a tablespoon of olive oil and season well with salt and pepper. Roast in the oven for 35-45 minutes until turning a lovely golden colour.
Toast the pumpkin seeds in a dry frying pan for about five minutes until golden and starting to pop. To make the dressing, combine all the ingredients in a food processor and whiz to combine. You should have a fairly thick dressing, a little like a mayonnaise.
Serve the vegetables with dollops of the avocado dressing and the toasted pumpkin seeds and pomegranate seed scattered over.
For more information visit www.hassavocado.com