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Avocado (fat replacer, emulsifier)

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Avocado facts:

  • Avocado is a fatty fruit with a creamy consistency.
  • Avocados contain high quality essential fatty acids and proteins that are easily digested.
  • Because of their low sugar content and absence of starch, avocados are excellent for diabetics or sugar-sensitive disorders.
  • This fruit contains vitamins A, B1, B2, B3, C, iron, phosphorous and magnesium.
  • Avocado is high in vitamin E which slows down aging.
  • They are a slow burning fuel compared with fruit and vegetable juices which digest quickly.
  • The avocado, or alligator pear, is a common evergreen found in Mexico and Central and South America. There are over 400 varieties.
  • Blended with fruit, it produces a highly nutritious baby food.

How to Use Avocados in raw vegan recipes

Avocado Varieties:

  • Hass avocado ~ rich and creamy.  Best for guacamole, mashing, sauces, and soups.
  • Fuete avocado ~ slightly less rich and creamy
  • Pinkerton  avocado ~ slightly less rich and creamy
  • Reed avocado ~ flesh stays firm when ripe, best for salads

What does it replace in recipes?

  • Avocado work great in recipes to replace butter, cream, eggs, and mayonnaise in sauces, dips, mousses, and desserts.

How to Use Avocados in Nouveau Raw recipesHow to use it?

  • When incorporating it into a recipe be careful that you don’t over process it.
  • Works great in raw soups, salad dressings, as a spread on crackers or raw breads and many other recipes.
  • TIP: Sprinkle lemon or lime juice over peeled avocados to prevent discoloring.

How to buy an Avocado:

  • Unripe avocados will be dark green and hard.
  • As they begin to ripen, they turn a dark greenish-brown and become slightly soft to thumb pressure.
  • The inner flesh of a ripened avocado will be a gorgeous lime green without any brown spots.
  • The easiest way to remove the flesh is to cut the fruit in half, lengthwise, and twist open.
  • The pit will remain on one side. Remove by embedding knife into the pit and twisting.

How to ripen an Avocado:

  • To ripen avocados slowly, put them in the fruit bin of your refrigerator (no apples please, that would be mixed signals). Avocados can be kept for up to two weeks this way. They will ripen very slowly, so when you take them out of the refrigerator they will be ready to eat in a couple of days.
  • To ripen an avocado faster, place in a brown paper bag and set in your oven with only the oven light on.
  • Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 2 to 3 days

Freezing Avocados:

  • You can freeze mashed fresh, ripe avocados if you want to have an “emergency supply” of avocados on hand for guacamole.
  • To freeze, mash the avocados with a fork.  Add one teaspoon lime or lemon juice per avocado and mix well.  The best way to freeze the prepared mashed avocados is to use a freezer-safe ziplock bag.  Fill the bag with the mashed avocado. Remove the air from the bag and then zip closed and freeze.
  • Thaw the frozen avocados in the refrigerator or place the container in a bowl of cool water to accelerate thawing.

10 thoughts on “Avocado (fat replacer, emulsifier)

  1. Amy says:

    A great recipe for Avocado is:

    Raw Cacao Pudding (Mmm)

    5-6 Avocado meat
    1/2 -1cup water
    5 full dropper Vanilla Cream liquid Stevia
    1/4 cup honey (optional)
    1/3-1/2 cup raw cacao powder

    Blend and enjoy!

    • amie-sue says:

      Sure is Amy, thank you for sharing. :)

      Did you mean 5 drops of stevia or do you use 5 full dropper fulls??

    • Carolina says:

      Hello Amy Sue,
      I would like to know if you give food photography courses, I love your website pictures, I have never seen anything as awesome on the web, and I visit a lot of culinary pages.
      thanks for letting me know

      Carolina Oropeza

      • amie-sue says:

        OH thank you Carolina. I appreciate the compliment and it means a lot to me. No, I don’t offer photography courses (right now anyway… you never know about the future). I myself still have a lot to learn. It’s just me, my iPhone, and natural lighting. :) Blessings, amie sue

  2. I was the lucky recipient of this amazing pudding. I’ve been spoiled by getting lots of Amie Sue’s creations. I could rave about each one. I straddle the fence so to speak; I swing both ways- raw and the healthier versions of All Americans foods. My husband made a commitment to switch from a highly acidic diet to Alkaline. For a steak lover, I expected some whining. Not one moan, not even an “it’s ok” look. He loves everything. Even though I’m a newby at this, Amie Sue has been, not only the dearest of friends, she’s been making the foods for us. We are SO spoiled. You have to taste this pudding to believe it. You’d never know there are avocados in it. we love avocados, just never imagined them in a chocolate dessert!

  3. Brittany says:

    I wonder if avocado could replace the mayonnaise consistency in a raw macaroni salad… I’m thinking eggplant as the macaroni, sliced and somehow puncturing a hole through the middle to make a tube noodle shape… Sounds like something I will have to try and report! Thanks for your site, Amie-Sue, it makes me very excited to uncook!

    • amie-sue says:

      Good evening Brittany,

      I am sure avocado could be used, the color might throw a person off but it should be fine. I use cashews. Here is a recipe that I have for a raw mayonnaise replacement just in case you didn’t see it. As far as the noodles go, I would use zucchini, peel and cut in half length wise, run the stip of a spoon down the center to remove the seeds which should leave you with a “U” shape, then slice the other direction into small “u’s”. Just an idea. Raw eggplant can be bitter to some people but it might work. Have fun! amie sue

  4. Lorna says:

    Just letting you know that the name on the photo says Acocado instead of Avocado. P.S. I thought there was a recipe called ‘Avocado Emulsifier’!

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