Thank you, California Avocados

I had a rare treat at Fitbloggin last week; I had the opportunity to have lunch at Euclid Hall, one of the Denver restaurants run by Chef Jen Jasinski, a chef who appeared on Top Chef Masters. The lunch was sponsored by the California Avocado Commission, and it was a delightful afternoon.

I know, it's totally cliche, but I live in Texas, and avocados mean guacamole. Last year I made an avocado mango salad that I entered in to the recipe contest held by the CAC, but I don't do adventurous things with avocados. The food that Chef Jen presented to us at the lunch was so delicious, and I am inspired to experiment with avocados now.

The lunch was not only delicious, it was also very informative, and I learned a lot about avocados.  I learned that avocados provide nearly 20 essential nutrients, and they also act as a nutrient booster. Some vitamins, such as beta-carotene and lutein, are fat soluble, and in order to absorb them in to your body, you need fat. Avocado contains heart healthy fat that can be used to replace less healthy fats in recipes. And for something so creamy, it contains a lot of fiber. Take a look at the daily values in just 1 ounce serving! What a powerhouse.

Vitamin K: 6.30 mcg / 8% DV
Folate: 27.00 mcg / 6% DV
Vitamin B6: 0.086 mg / 4% DV
Vitamin C: 2.60 mg / 4% DV
Vitamin E: 0.590 IU / 4% DV
Potassium: 152.00 mg / 4% DV
Fiber: 2.00 g / 8% DV

(credit to California Avocado Commission: http://www.californiaavocado.com/nutrition/dietary-guidelines)

Now I like dessert as much as the next person, but I think my favorite course was the salad. The grilled king trumpet mushrooms were so delicious, I think I could eat that salad every day.

Chef Jen was very gracious and took time to talk with people attending the lunch and take pictures.

First course - a salad of orange slices, avocado, radicchio, watercress, king trumpet mushrooms,
goat cheese with an orange dressing

Roast chicken with corn fritters, avocado mousse (under the fritters) and a bacon frisee salad

Dark chocolate mousse on a chocolate mille feuille with avocado coconut sorbet, cocoa  nibs and lime syrup

I also learned about the nick and peel method of preparing an avocado. As it turns out, nutrients like lutein, which helps maintain healthy eyesight, are concentrated in the dark green layer that is closest to the skin. When you cube the avocado by slicing in to the fruit still in the skin, you risk missing out on all of these good nutrients. I really like this way of preparing avocados. I need all of the eyesight help that I can get!

Bonnie Taub-Dix demonstrating the 'nick and peel' method to peeling an avocado

The results - my new favorite way to cut an avocado

Each Fitbloggin person attending the lunch received a gift bag containing everything from an avocado masher (I had fun using it this morning), nutritional information about avocados, to a bag of avocados.

Mashing my peeled avocados

Guacamole. Yes, for breakfast. 

Guacamole

2 ripe avocados, mashed
1/4 cup minced red onion
1/2 - 1 jalapeno, minced (depends on how hot you like your guacamole)
juice of two limes
1/4 teaspoon salt
1 tomato, diced
2 tablespoons cilantro leaves, snipped in to little pieces

Mix the mashed avocado, onion, minced jalapeno, salt and lime juice until well mixed. Fold in the diced tomato and cilantro leaves.  Let chill for at least 1 hour. Serve with chips or veggies, as you prefer.

Enjoy!