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http://www.bbc.co.uk/food/avocado

Avocado recipes
Rice bowl with ginger, radish and avocado
Rice bowl with ginger, radish and avocado

By Nigella Lawson
Sometimes also called an avocado pear, the avocado is the fruit of the Persea Americana tree, which is native to the subtropical regions of the American continent. It has green, buttery flesh and a large central stone. In Britain, two main avocado varieties are available: Hass and Fuerte. The Hass variety has a knobbly purple-black exterior and a creamy-textured, richly flavoured interior; the Fuerte variety has a smooth green skin. Avocados are very high in both protein and oil. The avocado has the highest protein and oil content of any fruit. In fact, this soft-fleshed fruit can contain up to 30 per cent fat. Don’t let the high fat content put you off, though; avocados contain only monounsaturated fat, which may help to reduce the risk of cancer and heart disease.
Recipes using avocado

Main course
Rice bowl with ginger, radish and avocado Rice bowl with ginger, radish and avocado
By Nigella Lawson
Marinated ribs with tomatillo salsa, guacamole and tortilla chips Marinated ribs with tomatillo salsa, guacamole and tortilla chips
By Matt Tebbutt
Buljol butties with pepper sauce, fried bakes and aioli
By Shivi Ramoutar
Sushi
By The Hairy Bikers
Loaded beetroot burgers with halloumi and sweet potato salad
By Donal Skehan
Light meals & snacks
Socca pancakes with roasted peppers and avocado Socca pancakes with roasted peppers and avocado
By Pippa Kendrick
Avocado, tomato, feta and brown rice grain bowl Avocado, tomato, feta and brown rice grain bowl
By Rebecca Sargent
Salmon, avocado and rocket salad with a wasabi dressing and green beans with sesame sauce
By Donal Skehan
Gravad lax with deep-fried egg and avocado salad
By James Martin
Lobster rolls with avocado butter and fresh mango chutney
By Matt Tebbutt
Brunch
Smashed avocado on toast Smashed avocado on toast
By Rebecca Sargent
Brunch burrito Brunch burrito
By The Herbert Family
Baked eggs in avocado with pitta Baked eggs in avocado with pitta
Smoked salmon stack with cured egg yolk
By Andi Oliver
Starters & nibbles
Prawn cocktail Prawn cocktail
By The Hairy Bikers
Caribbean toastie cups with avocado, mango and mint Caribbean toastie cups with avocado, mango and mint
By Lorraine Pascale
Avocado hummus Avocado hummus
By Gizzi Erskine
Seared tuna sashimi with avocado salad
By Leila Lindholm
Prawn and mango and pork and water chestnut lettuce cups with a 10-second egg-free miracle mayo
By Annabel Langbein
Side dishes
Chorizo guacamole
By Nigel Slater
Cakes and baking
Chickpea flatbreads with tasty toppings Chickpea flatbreads with tasty toppings
By Hemsley + Hemsley
Drinks and cocktails
Chocolate avocado shake Chocolate avocado shake
By Hemsley + Hemsley
Other
Real guacamole Real guacamole
By The Hairy Bikers
See all recipes using avocado
Buyer’s guide
These days, as well as growing throughout Central and South America, the avocado also thrives in parts of Africa, Australia, Israel and the Canaries. Look for avocadoes that have unblemished skins with no soft spots, which suggest bruising. They are ready to eat when the flesh yields slightly when pressed with the thumb.
Extra virgin avocado oil is now widely available in UK supermarkets. Use it as you would olive oil, for roasting and drizzling over salads; or serve it as a dip with crusty bread.
Preparation
When it comes to cooking, the Mexican dip called guacamole is without a doubt the best-known avocado dish. But Mexicans use avocados in a wide array of other dishes, from ceviche to tacos. In some parts of Mexico, avocado leaves are toasted and ground to imbue dishes with an anise flavour. In the Philippines, savoury-sweet avocado ice cream is popular.
Avocados must be allowed to ripen in a warm place before they’re used; speed up the process by wrapping them in brown paper. To test ripeness, press the skin lightly with your thumb. If it feels slightly yielding, it’s ready to eat. Cut lengthways down to the stone and twist to separate the two halves. Pierce the stone carefully with a knife to embed the knife’s tip, then pull the stone out.
The yellow-green flesh should come away from the skin easily, but it will go brown when exposed to air, so always prepare avocados just before serving or drench in lemon juice to prevent the browning. The trick is to combine avocado with ingredients that will enhance its nuttiness but cut back on its richness. Savour the pale flesh for breakfast or lunch by crushing it on toasted sourdough bread along with a squeeze of lime juice, sea salt and pepper. Or make it into a coarse salsa with tomatoes, onion, chilli, lime and coriander to accompany grilled meats. Alternatively, toss the creamy wedges gently in a salad with green leaves, crabmeat, spring onions and a little lemon.

durian and its smell genes and the intimate history

Singapore scientists reveal origins of durian’s pungent aroma
7 hours ago
From the section Asia Share this with Facebook Share this with Twitter Share this with Messenger Share this with Email Share
The durian-loving team of scientistsImage copyrightDR KEVIN LIM
Image caption
The team was driven by a ‘strong scientific curiosity’ and of course, their love for durians
One of nature’s smelliest secrets may have been revealed, thanks to a dedicated team of durian-loving scientists in Singapore.
Researchers have found an odour gene which gives the thorny fruit its notoriously pungent scent.
The discovery meant the possibility of creating “odourless or milder-tasting” fruits in future, the scientists said.
It has sparked mixed feelings from durian aficionados, who worship its signature rank smell.
“A durian without its smell is nothing but an empty shell with no essence,” wrote Singaporean Richie Liang on Facebook, who also compared “a durian without its unique smell” to “a human being who has lost his or her soul”.
Durian: The fruit that generates extreme reactions
Malaysia bets China will warm to stinky ‘king of fruit’
Year of the durian
After three years of research, privately funded by a group of anonymous durian lovers, the five-man team of cancer scientists now have a complete genetic map of the fruit, a world first.
Their findings were published in academic journal Nature Genetics.
“Our analysis revealed that volatile sulphur production is turbocharged in durians, which fits with many people’s opinions that durian smell has a ‘sulphury’ aspect,” said geneticist Patrick Tan, who co-led the study.
The researchers said the durian’s distinctive odour served an important purpose to it in the wild: helping to attract animals to eat it and disperse its seeds.
A monkey eats durian at an ancient temple in ThailandImage copyrightGETTY IMAGES
Image caption
A possible reason for durian’s smell? To attract animals in the wild
Grown in many countries across tropical South East Asia, the spiky, stinky durian is an acquired taste.
The fruit is loved and loathed in equal measure. Eating durian is banned in many outdoor spaces throughout Singapore and carrying it is prohibited on public transport because of its smell.
But its fans remain fiercely protective over retaining its controversial scent.
A vendor displays the cross section of a durian at a roadside fruit shopImage copyrightGETTY IMAGES
Image caption
Known as the king of fruits’, durian is eaten throughout tropical South East Asia
“What’s durian if it’s odourless and tasteless? Yuck,” said Manfred Man, adding that he would “never mess with nature”.
Jason Lim saw the potential in the durian discovery and shared his hope for new hybrid signature smells. “I wish someone would create avocado with durian smell. Durian fans will know what I am talking about.”
Odours aside, the durian’s ancestry was also revealed, believed to be dating back an estimated 65m years to the cacao plant.
Zachary Tay hilariously summed up this revelation: “So we’re basically eating chocolate.”
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seedlip spice

Seedlip Spice 94 70Cl
Seedlip Spice 94 70Cl
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Product Description

Distilled non-alcoholic botanical drink.
A complex, aromatic blend of barks, spices and citrus peels, distilled using traditional methods and botanicals documented in The Art of Distillation, published in London in 1651.
Seedlip: The world’s first distilled non-alcoholic spirits.
What to drink when you’re not drinking™
Wood – spice – citrus
Non alcoholic
No sugar and sweetener
Allergen free
No artificial flavours
Pack size: 70cl
Information

Ingredients

Water, Natural Botanical Distillates and Extracts (15%), Preservative: Potassium Sorbate, Acid: Citric Acid
Storage

No need to refrigerate.,Use within 12 weeks.
Country of Origin

England
Origin Free Text

Bottled in England
Preparation and Usage

Serve 50ml over ice with premium tonic and garnish with a squeeze and slice of red grapefruit.
Additives

Free From Artificial Flavours
Free From Sweeteners
Name and address

Seedlip Ltd.,
71-75 Shelton Street,
Covent Garden,
London,
WC2H 9JQ.
Return to

Seedlip Ltd.,
71-75 Shelton Street,
Covent Garden,
London,
WC2H 9JQ.
SeedlipDrinks.com
Lower age limit

Statutory Years : 18
Net Contents

70 Centilitres
Nutrition

Typical Values Typical Values Per 100g: Per Portion/Unit (50ml):
Energy 0kJ/0kcal 0kJ/0kcal
Fat 0g 0g
of which Saturates 0g 0g
Carbohydrate 0g 0g
of which Sugars 0g 0g
Protein 0g 0g
Salt 0g 0g
Using Product Information

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