Flavor

As an Avocado Lover, You Won’t Want to Miss the 20 Simple Recipes!

Unless you have been living underneath a rock for the last few years, it is likely that you are aware of the hype around avocados. They are one of the trendiest foods around, and it seems like everyone is starting to include avocados in their diet.

It isn’t too surprising that avocados are so popular, as they taste great and they are good for your health. Avocados are a good source of monounsaturated fats, which can help to improve cholesterol levels and reduce the risk of heart disease. They also contain vitamin E, which is a powerful antioxidant, and vitamin B6, which is great for your skin.

Another one of the main benefits of avocados is how well they go with everything. You can include avocado in your breakfast, lunch and dinner, as well as desserts and snacks, due to its unique, smooth flavor.

If you want to include more avocado in your diet, here are some of the best avocado recipes for you to try.

Avocado Breakfast Recipes

This toast, avocado and relish combination is the perfect healthy breakfast. Every bite comes with some crunch, and the smoothness of the avocado works perfectly with the sweet, tangy relish!

If you have a sweet tooth and you’re trying to be healthier, you should definitely try these breakfast blueberry avocado muffins. The avocado adds a light, creamy taste to the muffins, and they are much better for you than a normal muffin!

This delicious breakfast is much more than just toast; the smashed avocado, sweet, buttery corn and fresh cheese make it super filling, and the spices, herbs, lime and salt make sure…

Grilled Pineapple Wrapped in Prosciutto Is Your New Go-To Appetizer

Photo by Sam Bithoney.

When it comes to non-meats, pineapple is my absolute favorite thing to grill in this entire world. The caramelized, almost bruléed sugars and smoky flavors are magnificent in a cocktail, and the charred fruit makes a superlative burger or pizza topping. (That’s right, pineapple on pizza is good; haters to the left.)

But grilled pineapple is also one half of your new favorite summertime appetizer: grilled pineapple wrapped in prosciutto. This perfect pairing has almost every flavor you could want in a single bite: sweet, tangy, salty, smoky, and a little fatty—it’s all there, my friends. (If you’re a fan of prosciutto con…

How to Make the Most Delicious Carbonated Cold Brew

Photos by Claire Lower

It would seem that we, as a nation, cannot leave our beverages alone, and are always looking for the next gimmicky sip. I read this article proclaiming cold brew and coconut La Croix the “drink of the summer,” and reacted with a mixture of incredulity and resignation.

Because honestly, coconut La Croix? That flavor of seltzer is La Croix’s worst—it tastes like diluted, carbonated sunscreen, and I don’t know why anyone would want to do that to cold brew. I’m also just not a huge fan of putting carbon dioxide in my coffee. (Cold brew on nitro is a totally different story, however; the bubbles are nice and small, and give the coffee a smooth, creamy mouthfeel.) Plus, I’ve tried some fancy coffee soda things, and found that they mostly just cause oral confusion. (See exhibit A below, which was the most perplexing thing I’ve ever put in my mouth.)

But I was told not to “knock it until I tried it,” so I tried it, to see it mixing delicious cold brew coffee with the worst La Croix flavor in existence would somehow result in something I would want to drink all summer long.

I mixed roughly equal parts of cold brew concentrate and satan’s seltzer, took a sip, and was … underwhelmed. It wasn’t exactly bad, but the combination of big bubbles and coconut essence muted the pleasant aspect the coffee’s flavor in a major way, and made it taste rather sharp, enhancing the bitterness.

Being fully aware of my prejudice towards the can of tropical bubbly water, I decided to try another flavor, and reached for a Polar or the black cherry persuasion. This ended up being much much worse, with the cherry essence and coffee joining forces to create a flavor…

Improve Any Dish With One Ingredient

Food writer and Eater’s editor-at-large Helen Rosner has the simplest secret-ingredient tip in all of cookendom:

2 failproof ways to make all food better: add lemon juice (just before eating) to anything savory, add a sprinkle of salt to anything sweet

— Helen Rosner (@hels) May 29, 2017

Transforming a dish with one new ingredient feels magical, like you’re the Ratatouille rat chomping on a big mouthful of cheese and strawberry. It inspires some people to carry around hot sauce or a proprietary salt mix. It’s especially revelatory to those of us who grew up on the bland flavors of the midwest.

Other universal add-ons include:

  • Savory dishes: Hot sauce or chili powder for heat; fish sauce for saltiness and umami; MSG (if you agree that it’s safe) for umami
  • Sauces: Pinch of sugar to balance tartness
  • Rice dishes: Sesame oil to deepen flavors
  • Mexican/South American cuisine: Lime (as…

Go Greek This Grilling Season With Chicken Souvlaki

Welcome back to Sunday Sustenance, a weekly column where we cook for the laziest day of the week. In our grand debut last week, I highlighted the hot new #trending #cloudeggs. Now that Memorial Day is here, it’s time to get outside and grill — we’re making souvlaki.

You’ll probably say “Heck, that’s just fancy Europe talk for kabobs!” And I would say “Well, I’m also going to give you a recipe for tzatziki sauce and probably introduce you to horiatki salad as well. And you’d just stare at me and say “Whatever just feed me.”

The time I spent in the kitchen of Greek restaurants was extremely beneficial to my culinary ability. You see, people don’t like to share their recipes, and I had to learn everything by sight. Thankfully, most of the recipes weren’t very complicated. This is going to seem a bit daunting, but at the end of it all you’ll be confident as heck and left wondering why you hadn’t made this sooner.

For the sake of flavor (and food safety!) we’ll start with the sauce first. You’ll need:

  • 16oz of good, full fat, plain Greek yogurt. Use the super thick stuff! I like Cabot.
  • ¼ cup fresh dill, chopped fine
  • ½ of a cucumber, peeled. Europeans work just fine here, seeds are blech.
  • 4 cloves garlic, crushed
  • Salt and pepper, to taste

Grab a medium sized bowl and place the yogurt in there. Give it a pinch of fine kosher salt and a couple grinds of black pepper and add the garlic before setting it aside.

Grate the cucumber on the large holes of a box grater. Using a tea towel, thick paper towel, nut milk bag, or cheesecloth, squeeze every last drop of liquid out. Turn into the Hulk if you have to. Any extra liquid will mean watery yogurt sauce later, and no one is ever happy to open a container of yogurt and see that. Once it’s reached Sahara-levels of dry, add it to the yogurt mix and stir to combine.

Now, I say to use ¼ cup of dill, but the truth is I don’t know how much to use. I find fresh dill to be polarizing for some people, so I go by sight with this. When it looks and tastes “right” (a little burn from the garlic and the coolness of cucumber and dill) get some plastic wrap on it and into the refrigerator. The flavors will intensify, and the sauce will firm up considerably in the time it takes you to make the chicken.

Keeping in the good graces of the FDA, let’s move on to our Horiatiki salad. I was told that this is what you’d get in Greece if you asked for a “Greek salad” (typically followed by being yelled at and struck upside the head…

What’s So Great About 350 Degrees?

For a long time, 350 degrees was the most common oven temperature in cook books. What was the thinking behind that?

The magic of cooking at 350 degrees isn’t magic at all, but chemistry. It is, for example, the level associated with the Maillard Reaction, the chemical process that gives so many foods a complex flavor profile—and an appealing golden-brown hue—when sugar and protein are heated together just so.

“Without Maillard chemistry we would not have a dark bread crust or golden brown turkey,” wrote the authors of a Royal Society of Chemistry book about the reaction, “our…

30+ Super Tasty Spinach Smoothie Recipes You Need To Try At Home

Spinach is a popular super food that is filled with nutrients that will benefit your health.

There are lots of different health benefits to spinach; it can improve your hair and skin, it provides protein and iron and it can even help with bone health. Here are 5 of the main benefits of spinach.

5 Benefits of Spinach

1. It Can Improve Your Vision

Spinach is filled with xanathene, beta carotene and lutein, which all benefit your eyesight in various ways. Spinach also has anti-inflammatory properties, which can help to reduce puffiness and sore eyes.

The potassium and folate in spinach provide neurological benefits; for instance, folate reduces the chance of Alzheimer’s disease.

3. It Lowers Your Chance Of Having Cataracts

Spinach contains lutein and zeaxanthin, which both work as antioxidants that protect your eyes from UV rays.

4. It Lowers Your Blood Pressure

The potassium in spinach will help to maintain your blood pressure, and the folate helps to relax your blood vessels to help maintain healthy blood flow.

5. It benefits babies Too!

The folate in spinach is used by a growing fetus for proper development of the nervous system.

Spinach also works very well in smoothies due to its clean, light flavor. As spinach isn’t too overwhelming it works well with lots of different flavor combinations, from sweet to savoury to spicy. Spinach also blends better than other green leaves such as kale.

Here are 30 spinach smoothie recipes you can try at home.

Sweet Spinach Smoothie Recipes

This delicious blackberry and ginger smoothie contains oats, orange juice, and three different types of fruit. It is sweet and refreshing, and the ginger adds anti-inflammatory properties.

Ingredients

1 cup frozen blackberries

1 cored apple, cut into pieces

1 banana, cut into pieces

2 handfuls spinach

Fresh peeled ginger

1 handful of oats

Orange juice

This beautiful pink smoothie is creamy and sweet, and it also contains lots of antioxidants and vitamin C.

Ingredients

1/4 cup raw almonds, soaked in water for 12 hours

3/4 cup water

1 cup frozen or fresh cherries

1 frozen banana

3/4 cup orange juice

2 cups spinach

This tasty smoothie tastes just like an ice cream, but it is actually very healthy. You can also substitute the milk for soy milk if you want to make a vegan version!

Ingredients

2½ cups milk

1 cup spinach

1 banana

½ avocado

8 mint leaves

optional: honey

Optional Toppings

Whipped cream

Grated dark chocolate

Mint leaves

This super healthy smoothie contains vitamin C-rich honeydew and kale, which is a great source of calcium. This refreshing, light smoothie is perfect for after a workout.

Ingredients

½ cup cubed honeydew

½ cup plain non-fat Greek yogurt

2 tablespoons water

1 cup spinach

1 cup kale

8 ice cubes

If you love chocolate this decadent smoothie is perfect for you – and it still contains spinach and banana for a health kick!

Ingredients

1 banana

1 cup spinach

1 cup ice

1 cup milk

3 tablespoons chia seeds

2 tablespoons cocoa powder

1/2 teaspoon vanilla extract

This delicious smoothie tastes like a dessert in a glass, so it is perfect for anyone with a serious sweet tooth.

Ingredients

1/4 cup raw almonds

1 tablespoon flax seeds

3/4 cup almond milk

1 teaspoon vanilla extract

1 cup frozen cherries

2 tablespoons cocoa powder

3 dates

1 cup baby spinach

2 tablespoon coconut cream

This is another wonderful dessert smoothie that was created for key lime pie lovers. Thankfully it is much healthier than an actual key lime pie – and it is vegan!

Ingredients

2 cups coconut water

¼ cup lime juice

½ avocado

¼ cup shredded coconut

2 handfuls spinach leaves

3 Medjool dates

2 handfuls ice

This smoothie is tangy and refreshing with a sweet pineapple kick. It also contains vitamin B6.

Ingredients

¾ cup water

2 cups pineapple chunks

1 avocado, halved

2 cups spinach

½ cup ice cubes

This smoothie may be sweet, but it still contains a whopping seven vegetables and fruits so it is very good…

How Does Jelly Belly Create Its Weird Flavors?

If you’re a Harry Potter fan, you’ve no doubt received a box of Bertie Bott’s Every Flavour Beans in your Easter basket at least once. As its name suggests, there are beans of many flavors in the boxes—and not just nice ones. In addition to beans that taste like banana, lemon, and blueberry, there are also black pepper, earwax, booger, earthworm, and vomit jelly beans. Ditto for the company’s BeanBoozled line, which features lookalike jelly beans in flavors like buttered popcorn and rotten egg, licorice and skunk spray, peach and barf, and chocolate pudding and canned dog food. (Part of the fun of taking the BeanBoozled Challenge is finding out which one you’ve gotten!)

Having tasted the vomit jelly bean myself, I can tell you it does, in fact, taste like puke. (I had to spit it out.) “We’re nothing if not committed to making flavors as true to life as possible,” Jelly Belly spokesperson Jana Sanders Perry tells mental_floss, “and that includes the wacky flavors, too.” Still, no one at Jelly Belly is eating canned dog food or vomit to make these beans, or putting that stuff in the beans themselves—and yet, they taste just like what they’re named after. So how is it done?

Smells play a huge part in how we taste, so Jelly Belly’s first step in creating a jelly bean involves analyzing the real thing in a gas chromatograph. The machine converts the target object into vapors in an oven (either after dissolving it in a solvent and then boiling it or simply by heating it), and then analyzes the chemical makeup of those vapors and converts them to flavor markers,…

Candy-Flavored String Cheese Exists. Why? Your Guess Is as Good as Ours

image credit: Courtesy of Cow Candy

Kids and teens need plenty of calcium, but it’s hard to get enough of it when they prefer candy to cottage cheese. To entice picky diners, Eater reports that a Wisconsin-based company called Cow Candy has created fruit-flavored Monterey Jack cheese sticks, designed to be a sweet alternative to sugary treats.

Contrary to its name, Cow Candy’s products aren’t packed with sugar. According to the manufacturer, each cheese stick contains just 1 to 2 grams of the addictive additive and gets its taste and color from natural fruit flavoring. And just like conventional cheese sticks, they’re packed with calcium.

Cow Candy’s current selection of flavored cheese snacks includes grape, orange, honey, and two…

Would You Drink Sewage Beer? New Brew Uses Treated Sewage Water.

Article Image

Bottoms up! A Southern Calfornia brewery is taking its beer from toilet to tap.

San Diego’s Stone Brewing has started making a beer using treated sewage water. The beer, called Full Circle Pale Ale, was recently unveiled for a tasting at their brewery. The beer was made using the recycled water from Pure Water San Diego, a program that has set out to provide one-third of San Diego’s water supply through its treatment system by 2035.

Stone Brewing logo, Fair Use usage
Stone Brewing logo, Fair Use usage

Stone Brewery is one of the largest (top 10) craft breweries in the United States and has made a concerted effort towards environmental sustainability. By brewing Ful Circle Pale Ale, which will be available for sale soon, the brewery is testing consumer demand for a process with clear environmental benefits. The result, however, may be less about taste buds (water doesn’t dramatically change the flavor of beer) and more about human psychology.

Would You Drink the Beer?

When you read that the Full Circle Pale Ale was made using treated sewage water, your first reaction was probably not, “That sounds delicious!” As earlier pieces in Big Think have discussed (“Our Sense of Disgust Is Holding Back Life-Saving Innovation“), the thought of drinking treated sewage water often triggers a sense of disgust–even though…