Three recipes to discover the benefits of Avocado

• Children who bite their nails

Published: 04/12/2014 - Updated: 12/11/2016

• Author: Nayeli Reyes

Avocado is one of those gifts from the new world that has managed to transcend the ocean separating the two continents. The common name for this fruit comes from Nahuatl in Mexico and its meaning is something that, for the purposes of modesty, is probably better to let the reader look for themselves.This oleaginous fruit is just beginning to show its properties, without referring to the kitchen where its charms have already been tried and tested (At least in Mexico anyway! I understand that in other places it is a little more difficult and expensive to obtain).

Today we know that is a great source of vitamins K and E, minerals like potassium and magnesium and dietary fibre. It is not only creamy and delicious, but also appears to have benefits for our cardiovascular system due to its monounsaturated fats that help lower cholesterol (there are some cooking oils made of avocado available), and is very well known and used in dermatological treatments as a natural moisturizer (there are plenty of soaps, facial creams and other products that are beginning to exploit its benefits). Not all oils or fats are bad, and today I will present a fruit whose oils produce beneficial effects in your diet. I invite you to research more about it and most especially to try it.

Avocado Dip or Guacamole

Ingredients

• 3 pieces of avocado

• 2 lemons

• 50g of finely chopped onion

• 1 bunch of coriander (cilantro)

• 1 tomato finely chopped

• 1 green pepper (optional)

• Salt to taste

Preparation

1. Cut avocados in half and scoop out pulp, try removing the seed (it cannot be consumed) and the pulp in a deep bowl.

2. Wash the coriander (cilantro), cut finely and add a small handful to the bowl.

3. Add previously chopped onion along with tomatoes, here you can also add finely chopped green chile if you're feeling a little adventurous.

4. Squeeze two lemons, remember the taste of guacamole should be slightly acidic, so for a more authentic flavour add more juice.

5. Add a little salt and mix gently with a spoon until you have a mixture. It does not need to be homogeneous. Some people add pepper and some fresh cheese.
   6. Serve it on your table, you can literally eat it as you like: Add it to some tacos, meat or eat alone on toast or any kind of corn chips.

California roll

Ingredients

For the rice:

• 1 cup of sushi rice

• 1 ½ cups of water (or follow manual that came with rice that was purchased)

• 4 tsps. of rice vinegar

• 3 tsp. of sugar

• 1 tsp. of salt

• 1 fan

For rolls:

• 1 avocado

• 1 cucumber

• 4 sticks of surimi

• 1 pack of nori seaweed

• 25g of sesame seeds or toasted sesame seeds

• 1 bamboo placemat or makisu

Preparation

Rice:

1. Wash rice and cook with water. Aim to achieve a firm texture, but without being crisp inside.
   Combine the rice vinegar, sugar and salt in a bowl.

2. Place the rice in a bowl immediately after cooking, add the mixture of vinegar, sugar and salt to the rice while it is still warm.

3. Mix the rice with a wooden spoon and use the fan to blow air onto the rice.

Rolls:

1. Place a nonstick film over maki or bamboo placemat.

2. Place a leaf of nori on the tablecloth.

3. Cover algae with the rice using your hands, try to have a bowl of water to clean your fingers if sticky.

4. Sprinkle the rice lightly with sesame seeds or toasted sesame seeds over the rice.

5. Flip the seaweed leaf together with rice so that the rice is against the surface of the tablecloth and the leaf is now on the opposite side of the tablecloth.

6. Place pieces of surimi and avocado inside to your own individual taste.

7. Roll, cut and serve.

Chocolate cake

Ingredients

• 1 ½ avocados

• 170g of chocolate

• 4 tbsp. of cocoa

• 3 ½ cups of flour

• 2 tsp. of cinnamon

• 2 tsp. of baking powder

• 2 tsp. of sodium bicarbonate

• ¼ cup of vegetable oil

• 2 cups of water

• ½ cup of chopped almonds

• 2 cups of brown sugar

Glaze:

• 2 avocados

• 2 cups of sugar

• 4 tbsp. Of cocoa

• ½ tsp. of cinnamon

Preparation

Dough:

1. Preheat oven to 180 ° C.

2. Combine chocolate, cocoa and three tablespoons of water in a bowl, put in a bain-marie and melt until combined.

3. In a large bowl, combine the flour, cinnamon, salt, almonds, baking powder and baking soda.

4. Combine ingredients and keep adding one by one the wet ingredients (oil, avocado pulp and water) until the mixture is smooth.

5. Add to an already greased and floured cake tin..

6. Bake for 45 minutes, or until a toothpick or fork can be inserted and comes out clean.

7. Allow to cool before adding glaze.

Glaze:

1. Process avocado pulp for about 2 minutes in a processor.

2. Add sugar, cocoa and cinnamon. Process for another 30 seconds or until well blended.

3. Glaze over the top of the cake.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.