Wednesday, June 8, 2011

Recipes with Avocado For Your Kids

Many parents are concerning about their children as they are not getting all of the nutritions they require. When you have a child, you need to know that you are providing them all of the essential food groups. Avocados are rich source of essential nutrients like minerals, vitamins and anti-oxidants which make these natural wonders great for your child’s health. As per the Guinness Book of Records, Avocados are the most nourishing fruit in the world. Avocados are rich source of folate as well good source of vitamin A, vitamin B (including B6, riboflavin and niacin), vitamin C, vitamin E, Copper and Potassium. You will be surprised by hearing that there are more than 70 varieties of Avocado in world. Among them, Hass, Shepard, Reed, and Wurtz are the most popular varieties of Avocado. You can include this unique and delicious fruit in your child’s salads, meals, snacks and desserts. Find out just how amazing Avocados actually are by trying following recipes for your kids.

Recipes with Avocado For Your Kids


Avocado Recipes For Your Kids

Sausages Snakes on Avocado-Potato Mash
  • 2 mild, long and thin roast sausages
  • 400g potatoes (e.g. Red Rascals), peeled and halved
  • ½ avocado, diced
  • 1 piece of carrot
  • 1 tablespoon vegetable oil
  • 20g butter, melted
  • 1 teaspoon lemon juice
  • For 20 minutes, soak 2 wooden skewers in water to avoid burning of them


Take a saucepan, put potatoes and cover them with water. Over medium/high heat, bring water to the boil. Boil for about 20 minutes or until they become very tender. In the meantime, spin sausages up similar to a snake and put on skewers to secure them. In a non-stick frying pan, heat oil and sauté sausages on medium heat until both sides of sausages are thoroughly cooked. Slice carrot in “tongues” and squash into the “head” of snake. Drain potatoes and take it again to the pan. Add lemon juice and avocado, and then crush until almost smooth. Include butter and stir it through until mixed well. On avocado-potato mash, put snakes and serve it.

Cilantro-Lime Shrimp Tacos

  • 1/4 cup sliced scallions
  • 1 medium diced and peeled avocado
  • 1/2 cup bottled salsa verde
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 8 (6-inch) flour tortillas
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3/4 pound medium shrimp, peeled, deveined, and cooked
  • 1 1/4 cups red bell pepper, cut into 1/4-inch strips (about 1 pepper)
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Mix beans, shrimp, avocado, and scallions. Take another bowl and mix together the cilantro, salsa, and lime juice. Toss shrimp mixture along with 1/4 cup of salsa mixture. In 2 batches, arrange tortillas above a microwave-safe plate. Put a damp paper towel on the tortillas and microwave them at HIGH for about 30 seconds. Then, place 3–4 pepper strips in the middle of each tortilla. Then, garnish them with 1/2 cup of the shrimp-and-bean mixture. At last, drizzle approximately 1 tablespoon of the salsa verde mixture on each taco and serve them with lime wedges and cilantro.

Quick Wrap for Kids Recipe

  • 2 slices ripe, Fresh California Avocados, peeled and mashed
  • 4 deli slices of sodium-free turkey breast
  • 1 cup peeled and coarsely shredded carrots, divided
  • 4 fajita size fat free flour tortillas
  • 2 tsp. prepared barbecue sauce, divided
  • 4 thin slices of low fat mozzarella or American cheese, divided

Take fat free flour tortillas and put two teaspoons mashed avocado on them by spreading to within 1’’ of tortilla edge. Put 1 slice of turkey breast on mashed avocado. Garnish with cheese and top 1/2 teaspoon barbecue sauce. Shake over one-quarter of the carrots on the sauce. Roll up them firmly. Put seam side downward to the plate. Slice in half with the use of serrated knife. Do again same procedure for producing four wraps and serve.

  • For this recipe, large avocados are suggested. A large avocado averages approximately 8 ounces. If you are using smaller or larger size avocados, then adjust the quantity accordingly.
  • Approximately two large carrots will provide one cup peeled and coarsely grated carrots.

Suggestions for Serving:
  • Should be ready one hour previous to serving, cover in plastic wrap to assure freshness.

Crunchy Chickensticks with Avocado-Sweetcorn-Dip

  • 2 tablespoons yoghurt Greek style
  • 1/2 avocado
  • 100g cornflakes
  • 500g chicken breast
  • 125g can sweet corn, rinsed and drained
  • ½ cup four
  • 1 egg
  • 2-3 tablespoons oil

Squash avocado by using a fork. Then, mix avocado with sweetcorn and yoghurt. Put it aside in the fridge until required. Warm oven up to the temperature of 100° C. Slice chicken halves lengthways, incise across grain, and then cut again in two pieces to have fingersize chicken pieces. Take a sandwich bag, place cornflakes and close. With a rolling pin, roll over and squash cornflakes finely. Swivel egg slightly and place on a deep plate. Place flour in a 2nd deep plate and cornflakes in a 3rd deep plate. Immerse every piece of chicken, one at a time, 1st in the four (shake off any surplus), then in the egg and finally in the cornflakes. Firmly press them and transfer them into a large tray. Take a non-stick frying pan, heat oil and sauté chickensticks in batches for approximately 6 minutes each side until they cooked well. Until all done, keep all warm in the oven. Serve these crunchy chickensticks with avocado-sweetcorn dip.

  • Place flour into a big snap lock bag and put chicken pieces in the bag to cover evenly with flour and shake off any excess.

Avocado and Shrimp Sushi

  • 1 avocado, peeled and mashed
  • 2 cups uncooked short-grain white rice
  • 1 tablespoon wasabi (Japanese horseradish)
  • 1/4 cup seasoned rice vinegar
  • 1 1/2 tablespoons finely chopped fresh cilantro
  • 6 nori (seaweed) sheets
  • 12 chives
  • 24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces)
  • 12 (7-inch-long) julienne-cut seeded peeled cucumber strips

First cook rice as per the directions given on the package. Add vinegar and stir it; cover up and cool to room temperature. In a small bowl, mix avocado and wasabi, and put to one side. In another small bowl mix shrimp and cilantro; toss well. Take nori sheets and cut off top quarter alongside short end. Put 1 nori sheet; position shiny side down, over a sushi mat wrapped with plastic wrap, with long end in the direction of you. With moist hands, dab 3/4 cup rice mixture equally over nori, departing a 1-inch border on one long end of nori. Pour 1 tablespoon avocado mixture on rice and mix it. Along bottom 3rd of rice-covered nori, place 8 shrimp pieces, 2 cucumber strips, and 2 chives. Pick up edge of nori nearest to you; fold nori over filling. Pick up base edge of sushi mat; spin in the direction of top edge, compressing tightly on sushi roll. Carry on rolling to top edge; push mat to seal sushi roll. Put it aside for 5 minutes. Cut crosswise into 8 pieces. Do again same procedure with remaining nori, avocado mixture, rice mixture, chives, shrimp mixture, and cucumber.

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