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Remember when you used to be able to punch or pinch your friends on the arm if they weren't wearing green on St. Patty's Day? Once you grow up, it's hard to keep that up, but that doesn't mean you can't have fun with a day of GREEN. This month Zojirushi shows you 3 ways to use the beloved avocado--for breakfast, lunch and dinner! They're in season so you'll have no problem finding them at your local grocery store. 
The avocado grows in warm climates so springtime is when they’re at their best, between March and September. It’s a very versatile fruit--yes, it's technically a fruit according to botanists. And although very rich and fatty, most avocado fans would agree they are delicious in everything from salads to sandwiches to dips. Our avocado recipes are meant to be enjoyed the whole day--go GREEN!
Galettes are a freeform type of flaky buckwheat pastry that is French in origin. They can be sweet or savory, filled with fruit or meats and cheeses. Ours is avocado of course, and we think it would make a great breakfast pastry.
See this recipe
For a refreshing salad/sandwich combo for lunch, try this creamy avocado and shrimp mix—stuff generously into our flaky homemade croissant for a zesty treat!
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If the star of this recipe is avocado, the co-star is most certainly our Greek style yogurt sauce. Amazingly, both of these ingredients go so well with rice, you won’t believe it until you try it yourself. Light, healthy and oh, so satisfying for dinner!
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Artichokes are in season! And casseroles are the best way to have them.. try this creamy one from our kitchen experts at Zojirushi.
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Everyone seems to have issues with keeping avocados from turning brown too quickly. Exposed to air, the enzymes released by the fruit oxidizes and the surface area turns brownish/blackish and is unappealing to most. Here are some hints to use with avocados.
1 Onions. Most everyone knows that lemon juice helps to slow the browning, but here's a hint that involves onions. Keep your avocado in an airtight container with some sliced onions. The sulfuric acid that the onion emits, which is what causes us to cry when we slice them, will help to keep the avocado green for several days. This trick can be used for guacamole too. Scatter some diced onions on top of your guacamole, and cover the bowl with wrap. When you're ready to use it, simply mix the onions into your guacamole.
2 Ice Water. Many chefs will keep half an avocado submerged in ice water to keep it from browning. While this might work for a few hours, you wouldn't want to do this overnight--you would only be making it mushy by morning.
3 Oil. Some people spray the surface with cooking spray before storing with plastic wrap. A similar method is to place the half without the seed on a flat dish drizzled with olive oil. The oil is designed to act as a barrier to the air.
4 Pit. People usually use the avocado half without the pit first, and save the other half, wrapped and in the refrigerator. At least there is less exposed surface area because the area under the pit stays green.
The most important thing to realize though, is that a little browning never hurt anybody. The avocado itself is perfectly good to eat even if it gets a little discolored. Simply slice off the top brown layer if it bothers you.
More Tips
Best way to remove the pit: Get a sharp knife and chop down lightly on the exposed pit. After the blade has wedged itself firmly in, turn the knife in a clockwise or counter-clockwise motion to unseat the pit.
To ripen faster: Speed up the process by putting the avocado in a paper bag. Adding a banana or an apple makes it even quicker.
Did you know? Avocados do not ripen while on the tree. The leaves supply a substance that prevents this, so the best way to store avocados is to keep them on the tree. They'll store for up to 7 months or more if they're still on the tree.
Dietary info: As expected, avocados are 22% fat and loaded with 300 calories for a medium sized whole one. But they're also loaded with nutrients, dietary fiber and vitamins. Their potassium content is 60% more than bananas, and they're cholesterol and sodium free. Avocados are recommended as a good source of monounsaturated fats.
Sources: mercola.com, Medical News Today, FitDay, US Dept. of Agriculture
Grow a tree: This is a fun project. Clean off your avocado pit thoroughly and determine which end is up. The slightly pointier end is up. Stick 4 toothpicks into it's waistline, at 12 o'clock, 3, 6, and 9. Suspend the pit in water up to the picks by letting it rest on the rim of a cup half full of the water. Keep the cup filled with water and wait from 4 to 8 weeks.
Eventually, the top of the pit will break open and a sprout will emerge as roots grow from the bottom. After it gets about 6 to 7 inches high, trim off the top leaves to encourage new growth. When new leaves appear, it's time to plant the seed in soil. Get a flowerpot filled with potting soil and bury the pit in, leaving the upper half exposed above the soil line.
Take care of your avocado tree by giving it plenty of sunlight, and water generously to keep the soil moist but never muddy. Yellow leaves mean it is being overwatered--just let it dry out for a couple of days. When it grows to about a foot tall, trim off the top layer of leaves to encourage side growth.
Avocado plants grown from a seed may or may not bear fruit, but it's a rewarding project for kids!
Fresh as a spring bouquet, these Stainless Steel Mugs are new for Spring 2015. Our spring collection invites you to pick one up, fill it with your favorite hot or cold drink, and go enjoy the great outdoors!
Designed to drink directly from the mug
Stopper disassembles for thorough cleaning
Wide mouth accommodates full size ice cubes
Plastic cover around the mouth of the mug
Stopper disassembles for thorough cleaning
Wide mouth accommodates full size ice cubes
Zojirushi America Corporation warrants only the thermal insulation of certain vacuum insulated products against defects for a period of five years from the date of original retail purchase.
Our new Springtime website banner is up--celebrate the freshest season of the year as we introduce new recipes and new products. After a long winter of indoor living, it's time to step outside and enjoy the milder weather!
Chocolate Raspberry Tofu Pie
The recipe will be presented in the 2015 April issue.
    Avocado Shrimp Croissant Sandwich
The recipe is presented in this month's issue.
    Baked Rice Casserole with Artichokes and Mushrooms
The recipe is presented in this month's issue.
    Fresh Herb Tea
(See Recipe)
Indian Chicken Curry (Chicken Vindaloo)
This recipe will be presented in the 2015 April issue
Steel Cut Oatmeal To-Go in Your Food Jar
(See Recipe)
Mushroom, Nappa Cabbage & Bacon Soup
(See Recipe)
Check out our category pages on the Zojirushi website.
New updates have been added!
Curry cravings? Next month we bring you curries from around the world--Indian, Thai and Japanese.