Recipes
BREAKFAST STUFFED AVOCADOS ( Makes two to four servings)
INGREDIENTS » 2 medium ripe large avocados » 4 small-medium eggs » 2-4 oz spreadable cheese or soft goat cheese » Fresh microgreens » 2 Tbsp Everything Bagel seasoning (optional) » Hot sauce of choice, to taste
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BRAZILIAN AVOCADO PUDDING WITH WHIPPED COCONUT CREAM ( Makes two to four servings)
There is no shortage of ways to enjoy Avocados.
INGREDIENTS
» 2 cold, ripe medium avocados, pitted and peeled » 1 cup unsweetened almond milk » 1/4 cup muscovado or cane sugar » 1/4 cup lime juice WHIPPED COCONUT CREAM » 1 14-oz can coconut cream (not milk), chilled overnight » 1/4 cup powdered sugar » 1/4 tsp vanilla extract (optional) CANDIED LIME (optional for garnish) » 1 lime, cut evenly into 1/4-inch slices or wheels » 3 Tbsp muscovado or cane sugar
point compared to grapeseed oil, for example, may not make it the most affordable option for deep frying. Avocados grow on trees in subtrop- ical climates with full sun and well- drained soil. In the Inland Northwest, I’ve known a number of people who have sprouted their avocado pits in water using toothpicks to support it along the rim of a plastic cup. Once the stem sprouts and seeds reach down into the water, the pit can be planted in a container. Avocado trees do take 8-20 years to produce fruit, and they get quite large, so I’ve nev- er known anyone with a producing
indoor avocado tree in this climate. That doesn’t mean it’s not possible! In the U.S., avocados are most as- sociated with Mexican cuisine, par - ticularly guacamole – and rightfully so! They are also commonly used on toast, a café staple. Avocados are used in desserts and sweet treats in Brazil, stuffed with meat and veg- gies in Peru, eaten with salt and lime in Kenya, and blended into shakes in Vietnam and Indonesia. For this is- sue, I bring you two recipes: Break- fast Stuffed Avocados and Brazilian Avocado Pudding with Whipped Co- conut Cream. How do you avocado? N
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