Avocados are a wonderful nutrient dense fruit containing a range of vital nutrients needed for a healthy body. Not only are avocados healthy, they’re also incredibly delicious and go with all sorts of foods. I particularly love adding avocados to my daily smoothies for the creamy rich texture they add.
In Port Stephens we are lucky that avocados are grown here, in fact you cant get much closer than next door to our warehouse. The farmers at Sandy Hills avocado have been supplying us with the most delicious insecticide free Hass avocados. I love that Real Food Culture is providing our community with access to the best quality food and supporting our local farmers.
Our mindset around food is that we are led to believe we can have whatever we want, whenever we want, anytime of the year, and food doesn’t grow like that, well its not meant to. Have a think about how many months of the year avocados are available in our supermarkets. In our local region the avocado picking season is from June to early November.
I know, that means its ending soon.
Knowing that the season is coming to an end I’ve stated thinking about how many avocados I need to stockpile to keep me going until next year. I’m making a choice to continue to eat avocado out of season, but I’m making a conscious decision about sourcing them locally; because the fruit has maximum vitality, flavour and a higher nutritional profile because it has been freshly picked. Knowing where our food is coming from and how it is grown is really important.
Ill be freezing avocados that I will include in my smoothies and guacamole dips. Its taken me a few attempts to perfect the art of freezing them so I thought I would share with you how I do it.
Real Food Culture sells a bulk avocado pack containing 25 pieces of fruit and this works out the most economical way to purchase the avocados and perfect if you want to start to prepare some of your own fruit as well.
Preparing Avocado to Freeze
Perfect to add to smoothies and raw food treats.
What You Need
- Ripe Avocados
- Baking Paper
- Sharp Knife
What You Do
- Using a sharp knife cut the avocado in half. Twist the two halves to separate.
- Remove the seed.
- Remove the skin.
- Lay the halves of the avocado onto the baking paper. If its a large avocado you may like to cut into quarters.
- Place the baking paper onto a shelve in the freezer, uncovered is fine.
- Leave the avocados in the freezer until they are hard and part frozen. I find this is usually a couple of hours. Partially freezing the avocados stops them from sticking together.
- Remove from the tray and store in a container of your choice. If storing in a plastic bag try to squeeze out as much air as possible.
- Remove avocados as needed from the freezer.
- I find I can store these for 6 months in the freezer.
Preparing Guacamole to Freeze
I find guacamole is best made fresh and then frozen. I store it in individual serving sizes and defrost in the refrigerator before use. There are many variations of guacamole, but this is my base recipe, that is easily adapted to add extra spice if required.
What You Need
- 300g Ripe Avocado flesh
- 2 cloves garlic, 10g
- 50g red or white onion, peeled and quartered
- 10g spring onions
- 100g ripe tomato, deseeded and quartered
- 15g fresh lemon or lime juice
- Salt and pepper to taste
What You Do
- Chop onion and garlic in a food processor. Thermomix 2 sec, speed 9. Repeat until no chunks remain.
- Add tomato and spring onion to food processor and chop. Thermomix 4 sec, speed 8.
- Add all other ingredients and mix to desired consistency. Thermomix 5 sec, speed 6
- Store in a container of your choice. If storing in a plastic bag try to squeeze out as much air as possible.
- Defrost in the refrigerator before serving.
- I find I can store these for 3-6 months in the freezer.