2 cups of coconut milk

Some water to boil

Chopped spinach(3 bunches)

3 tomatoes(sliced)

1 large onion(sliced)

2 green chillis

salt to taste

Method:

Boil the sliced spinach in the water for a few minutes,till almost tender

Drain off the water

Pour in 1 cup of coconut milk and all the other ingredients

Cook till dry and pour in the remaining cup of coconut milk

Cook until dry

Lift and serve with your favorite meat dish .

But the way most of us get our beautiful avocados is from having them shipped from the countries of Mexico and Chile,

But right now from the months Match through September, California is in the middle of the Hass Avocado season

There is a lot more than 60,000 acres of Hass avocados . Out of all avocados grown on this Earth,l Hass Avocados make up 80% of all grown. Then California’s crop of Avocados  make up 95% of all the avocados grown in California.

I admit avocados have fat in them so some people won’t eat them. But you have to realize that avocados hav monounsatrurated fats which are good fats for you and the avocado is full of it. If we eat them on a regular basis then you will, you will not get as constipated  because it has a lot of fiber in it. There are also various amounts of potassium in them, protein and magnesium,. If you are like me and drink a lot of water, and I mean A LOT, Potassium can help keep my electrolytes in normal numbers. Magnesium prevents  cramps in our legs as ou sit on your recliner in the evening or in bed. The protein and the fiber I mentioned avocados are full of, make you feel fuller if you eat it along with other foods like guacamole and tortilla chips, sliced up in our salads. Whatever you eat with it then you will feel fuller which can help with a diet.

Now the first avocado recipe!

Broiled Avocado halves with chipotle cheddar on them

2 ripe but firm avocados halved and pitted, skin left on

1/2 cup shredded cheddar cheese

1 small chipotle chili pepper in adobo minced  1 teaspoon or to taste

1 Tablespoon lime juice plus wedges for 4 serving

Pinch of salt

Put the broile ron high to reheat

On a baking sheet put avocado halves

 mix up ceeese, lime juice, salt and choipotle pepper. This is the cheese mixture which you must now  divide the mixture among avocado halves. It should be broiled 3 to 4 inches away from the heat source and you should broil it until the cheese is bubbling and continue to brown, 3 to 5 minutes Serve warm with lime wedges

1/2 cup buttermilk

1 1/2 Tablespoons chopped fresh dill

1 Tablespoon white vinegar

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon ground pepper

7 cups baby spinach raw

1 medium green bell pepper sliced

1 15 ounce can chickpeas rinsed

Put into a blender with the insides of a half avocado, then put in dill, buttermilk, vinegar, garlic powder, salt and pepper.It should be smooth when finishing puree

The other half of the avocado should be cut inbto 1/2 inch chunks. Combine soinach, bell pepper and chick peas in a large bwol. Put on the dressing and coat it by tossing. Divide among four salad playes and put chopped avo0cado on it.

Cook chicken as close to serving time as possible.   

Ingredients:

            ¼ cup orange juice

            1 teaspoon grated orange rind

            ¼ cup redcurrant jelly

            1 clove garlic, crushed

            2 tablespoons port

            30g (1 heaped tablespoon) butter

            6 chicken breast fillets

            1 teaspoon cornflour (cornmeal)

            2 teaspoons water

Method:

1. Combine orange juice and rind, jelly, garlic, port and butter in saucepan.  Stir over heat until the jelly has melted. 

1. Grill chicken fillets on both sides until tender, basting frequently with one-quarter of the orange mixture.

1. Combine the remaining orange mixture, blended cornflour and water in a saucepan, and stir over heat until the sauce boils and thickens.. 

1. Combine the remaining orange mixture, blended cornflour and water in a saucepan, and stir over heat until the sauce boils and thickens. 

1. Serve sauce over chicken.

6.  Garnish with sliced orange rind, if preferred.

2 Tablespoons extra virgin olive

1/4 cup plain Greek yogurt

1/2 cup low fat mayonnaise

1 Tablespoons lemon juice

1/2 Tablespoons chopped fresh tarragon

1/8 teaspoon salt

1 1/4 pounds cod, tuna, wild salmon or mahi mahi skinned if desired cut into 4 pictures

4 lemon wedges for servings

Put the oven to preheat on 425F With cooking spray coat a large baking sheet.

Put breadcrumbs, garlic and oil in a small bowl. In another bowl combine yogurt, mayonnaise, lemon juice, salt and tarragon

Until opaque bake the fish in the center for 15 minutes  or breadcrumbs are golden. Serve each portion with 1 Tablespoons of the rest of the sauce and lemon wedges, if desired.

1 bunch asparagus  trimmed

cooking spray

1/4 teaspoon salt plus a pinch, added

1/8 teaspoon garlic powder

2 Tablespoons butter

2 Tablespoons lemon juice

Grill should be put to medium high heat. On a large rimmed baking sheet put fish and asparagus next year and put both sides of fish and asparagus on both sides

Put on salt. pepper and silk. In the grill oil the grill rack. Put the asparagus on one side and the fish on the perpendicular grates The fish should be put on the grill and cooked 3 to  5 minutes per sides. Then put the asparagus on the grill until charred lightly, 5 to 7 minutes.

On a small miscrowave safe bowl place butter , lemon juice and a pinch of salt. zmake eure the butter was microwaved , lemon juice and a pinch of salt. Melt the butter in 25 seconds microwave on high to melt the butter, about 25 seconds 1 Tablespoons of lemon nutter drizzled each piece of fish and asparagus.

2 ripe avocado, halved and pitted

1/2 cup chopped fresh cilantro

3 Tablespoons finely chopped onion

1/8 teaspoon salt

1 cup thinly sliced hearts of romaine

Broiler should be preheated to high.

On a large baking sheet put on peppers, You sjhould broil the pepper 3 to 4 inches from source of heat the skins should be blackened and blistered about 10 minutes total. Put in a large bowl, a kitchen towel should be used to cover it and let stand 10 minutes which by then should be cool enough to touch. The peppers should be peeled but keep the stems on the pepper

The insides of the avocado should be coarsely mashed in a medium bowl. Add cilantro, onion and salt then combine it by stirring.

One pepper should be stemmed and seeded  chop it up. Add the avocado mixture. With each of the remaining four peppers make a lengthwise slit  through the walls of the pepper and carefully take out the seeds. The peppers should have romaine divided among them thenb fill with guacamole each pepper

• 100g unsalted butter
• 225g plain chocolate chips
• 250gGluten free chocolate chip cookies
• 150g raisins or sultanas
• 150g mini marshmallows
• Icing sugar to dust

Method:

1.Line a 30 x 20cm rectangular cake tin with a double layer of cling film. Put the butter and chocolate chips in a saucepan and put over a very low heat. Melt very gently, stirring occasionally.
2.Crush 175g cookies very finely, and lightly crush the remainder into small pieces, then place both in a large bowl and mix in the raisins or sultanas and mini marshmallows.
3.Pour the melted chocolate and butter over the biscuit mixture and stir well to make sure everything is coated. 4.Transfer to the prepared tin, press down with the back of a spoon and chill for 2 hrs until set.
5.To serve, carefully pull out the biscuit mixture from the tin using the cling film to help you, then discard. Cut into triangular pieces or bars as liked, and dust with a little icing sugar before serving.

1/2 bunch  asparagus trimmed and cut into 1/2 inch pieces

3/4 cup diced ham

1/2 cup sour cream

1 cup shredded swiss cheese divided

1/2 cup chopped fresh chives, divided

1/8 teaspoon salt

1/8 teaspoon white pepper

Potatoes should be pierced with a fork all over. Turning one or two times microwave on MEDIUM until soft about 20 minutes.

n a large saucepan that has a steamer basket on it, bring two inches of water fitted into a steam pan to a boil. Put the asparagus in the steam basket cover and steam until just tender  2 to 3 minutes.

Add the asparagus that is stamed  with sour cream, 1/2 cup swiss cheese, 6 Tablespoons chives, 6 Tablespoons chives and then add salt and pepper and pepper and combine all these ingredients. When you can touch the potatoes without getting burned, the top third of all the potatoes should be cut of, then worjing delicately  scoop out the flesh. Put it in the bowl with the han=m mixture andnad and working easily divide ham mixture between the four potatoes. Put 2 Tablespoons of remaining cheese  and put on top of each stuffed potato. Put the potato with all its stuffing into the microwave on HIgh  until you have a hot filling ande cheese is melted  2 to 4 minutes. Remaining chives should garnish it,

1 16 ounce frozen pepper and onion mix but do not thaw it

1 teaspoon garlic powder

2-8 ounce cans tomato sauce

1 teaspoon dried oregano

1/4 teaspoon salt

1/2 cup cottage cheese

3/4 cup mozzarella cheese

The pasta should be boiled in water according to directions then drain it.

Over medium high heat on stove heat large ovenproof skillets . Put in frozen vegetables and sausage cook it and stir it occasionally until the evaporation of liquid from vegatables  10 to 15 minutes.

Preheat broiler in your oven and position rack in upper third of oven

Stir garlic powder, tomato sauce, oregano and salt into the skillet. Lower heat to medium low and put in the pasta and cottage cheese. Cook and stir it until heated through, about 2 minutes. Put shredded cheese on top. The skillet should go into the broiler until cheese browns, 1 to 2 minutes.