Making a snack with the avocado
Introduction:
1. Attention “grabber”: The avocado commonly referred to as the alligator pear, is a super food packed with essentials your body needs to thrive, and they taste amazing! Let’s avoid the fast food lane, with a taste of culture.
2. Interest: I know how easy it can be to put convince over heath with our food choices so I want to give all of you something, a quick fun recipe you can take and recreate for your family, guests, or yourself. I believe making something with raw ingredients has a positive effect on one’s personal life with a few fact to make it a story you can teach someone else and the gift continues.
3. Creditability: We shall look into the history of the avocado and touch on what foods/ …show more content…
It wasn’t until the 18th century that it made its way to other parts of the world such as Europe, South African, Brazil and a few others. Then there is, Guacamole an avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip. • Nutrition: The avocado is not “light” a severing is 1 cup sliced avocado
Having 3 grams protein and 10 grams of fiber and for such a sweet fruit it only have one gram of sugar, this is loaded! 24% of your daily vitamin C you could live off this fruit.
What flavors add/ narration of DIY …show more content…
Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Add the chopped onion, cilantro, and black pepper.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving like I will now.
• Variations:
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed
Introduction:
1. Attention “grabber”: The avocado commonly referred to as the alligator pear, is a super food packed with essentials your body needs to thrive, and they taste amazing! Let’s avoid the fast food lane, with a taste of culture.
2. Interest: I know how easy it can be to put convince over heath with our food choices so I want to give all of you something, a quick fun recipe you can take and recreate for your family, guests, or yourself. I believe making something with raw ingredients has a positive effect on one’s personal life with a few fact to make it a story you can teach someone else and the gift continues.
3. Creditability: We shall look into the history of the avocado and touch on what foods/ …show more content…
It wasn’t until the 18th century that it made its way to other parts of the world such as Europe, South African, Brazil and a few others. Then there is, Guacamole an avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip. • Nutrition: The avocado is not “light” a severing is 1 cup sliced avocado
Having 3 grams protein and 10 grams of fiber and for such a sweet fruit it only have one gram of sugar, this is loaded! 24% of your daily vitamin C you could live off this fruit.
What flavors add/ narration of DIY …show more content…
Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Add the chopped onion, cilantro, and black pepper.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving like I will now.
• Variations:
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed