Image: Avacado Central

I’m having a dinner party this Saturday and looking to go all out. I’m going to go to the farmers market early Saturday morning to get all my ingredients. I’m not too sure what exactly is on the menu as yet but I definitely have come across some good ideas. I never know what to make as a starter. I find dips and chips fill you up before the mail meal already so would like to stay away from that, which is why I thought these avocado and turkey – crostinis sounded delicious! I’m not an exceptional chef or anything so I like to keep it simple, so this recipe looks perfect for me!

Ingredients:

• 1 French baguette
• Olive oil cooking spray
• 2 ripe fresh Hass Avocados
• 2 lemon cut in half
• 8. oz sliced turkey cut into 1-inch strips
• cherry or pear tomatoes, cut into small wedges

1.  Preheat oven to 350 degrees F. Using a serrated knife cut baguette diagonally into thin slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets. Bake for 8 minutes, or until light golden brown. Remove from oven and let cool. You can store these at room temperature in an airtight container for up to 2 days.
2. Cut each avocado into wedges and peel or cut off skin. Cut into large pieces and squeeze lemon juice over avocado to prevent browning.
3. Place a strip of turkey on top of crostini and top with a few pieces of avocado and tomato.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe from Avocadocentral.

Post from: Blisstree

Avocado and Turkey-Crostini

My favorite way to make guacamole is to dice up about three ripe avocados. Put two of the avocados in a bowl and mash fairly well, and then gently mix in the third diced one. This gives in a great texture, and I can’t think of anything better than getting a chunk of avocado when I dip a chip!

Next, sprinkle in some lemon juice (or lime, both are good) and a little kosher salt, and then finely chop up some onion (red onion works well, though regular yellow or white are good too), and a jalapeño or two, depending how much heat you want. Some chopped tomato also adds some nice texture and color. My husband likes chopped cilantro in his, but I’m one of those nuts that doesn’t like cilantro, so I keep it out.

Carefully fold everything in together so you don’t break apart the avocado chunks (and you don’t want to overwork it in general), and then press plastic wrap directly over the mixture in the bowl so the top doesn’t stay exposed to the air and turn brown. Store in the fridge for at least a few hours before serving to get it nice and chilled and let the flavors mix.

Guacamole is great used as just a dip for tortilla chips, or spread over a tostada or added to a taco or burrito. Try spreading some on your hamburger buns the next time you fire up the grill. Leftovers will keep nicely in the fridge for a few days, if you can get it to last that long!

[image: sxc]

Post from: Blisstree

Homemade Guacamole

1. Spinach. It’s not just for Popeye — spinach is an important part of any woman’s diet. It provides vitamin k, vitamin C, iron, calcium, and that all-important folic acid to name just a few. Plus it’s a very low-calorie food. Eat it steamed, boiled, fried, in a salad, or as part of a quiche.
2. Avocados. Aside from being incredibly delicious, avocados are also incredibly good for you — and not just as a decadent, all-natural face mask. Avocados contain a type of monounsaturated fat known to have an effect on lowering your cholesterol, and eating them is said to make your hair and nails healthier and more beautiful. Make guacamole, put them in salad, or do what I do: cut them in half, take out the pit, and eat it right out of the skin with a spoon.
3. Lima beans. Your mom probably had no idea how much she was helping you when she made your eat all of your lima beans back in the day. Packed with soluble fiber, protein, calcium, potassium, and vitamin B, among others, lima beans are a must for every lively diet. Try them steamed or boiled or include them in your favorite soup.
4. Broccoli. Clinical research has shown that eating broccoli can reduce your risk of developing a whole mess of cancers and also detoxifies your system. As if those weren’t reason enough on their own, it’s also loaded with vitamins C, K, and A, as well as fiber. Steam it, cut it up and eat it with dip, or toss it in a casserole.
5. Brussels sprouts. Mom hit the mark on this one, too. Like broccoli, little brussels sprouts pack a big nutritional punch. I like them steamed with a little butter and lemon juice. Mmm-MMM!

What’s your favorite green food?

Contents © Copyright 2007 Kristen King

Post from: Blisstree

5 Green Foods Every Woman Should Eat