Bigger is good with your paycheck. But at snack time, smaller really is better. A perfect snack to melt your fat.
Tomatillo is related to the tomato and is native to Mexico and Central America. The fruit resembles a small unripe tomato and is usually green or yellow. The tomatillo has a papery covering that when peeled away reveals a bright green fruit. Because of this outer covering, the tomatillo is sometimes called a husk tomato. Whole tomatillos are a staple in Mexican cuisine. Tomatillo’s flesh is full of small seeds and has a sweet/sour flavor. Basic for sauces and salsa making, their unique tangy flavor mixes perfectly well with any Mexican dish. The yellow color indicates ripeness, but tomatillo’s are most often used when they are still green.
The tomatillo (toe-ma-tea-o) is of Mexican origin and has been introduced into the United States. The husk tomato plant produces an edible fruit enclosed in a thick husk. The husk is brown and the fruit yellowish when it is ripe. The plants will grow to a height of three to four feet.
Avocados are high on mono-saturated fat (the good fat) and protein, low in sodium and fructose but high in potassium, containing twice that of a banana, and essential vitamins and minerals such as fiber, vitamin K, B5, B6 and C and foliate.
Avocado’s help maintain healthy cholesterol levels. They lower the risk of heart disease, help the body efficiently absorb fat soluble nutrients. Promote weight loss boost eye and heart health etc. Avocados can be eaten every which way, but the first step is making sure your avocado is ripe. Typically avocados will take 4 to 6 days to ripen. You can tell when they are ripe by gently pushing down on them. A ripe avocado should give a bit when you add pressure but it if the avocado is too soft that means it is probably over ripe and will be brown when you cut into it. If the avocado is hard it means it is not yet ripe. One trick is to flick off the tiny stem of the avocado. If it is green underneath that means the avocado is ripe. If it is brown underneath it is overripe and if the stem doesn’t come off it needs more time to ripen.
- The pit of the avocado contains a milky red or black liquid that was once used as ink for writing
- The avocado pit ink can be used as a natural food dye
- 95% of avocados consumed in the US are Haas avocados
- 1 cup - diced avocado
- ½ cup - halved tomatillo
- 1 tbsp - diced onion
- 2 tbsp - Olive oil
- Pink himalayan salt or regular salt
- 5 sprigs - fresh cilantro
- ⅛th tsp - chilli powder
- Roast tomatillos lightly in a pan. Keep aside to cool.
- In a food processor, pulse onion and cilantro till small chunks. Don't grind to paste.
- Now add tomatillo, avocado, salt, chilli powder.
- Pulse. Stop while they are still chunky.
- Remove into a bowl.
- Garnish with olive oil.
- Serve with whole grain chips.