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Avocado With Alfalfa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)904.2997
Energy (kCal)19883.8044
Carbohydrates (g)568.2462
Total fats (g)1725.4158
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Halve and remove stones from 2 avocados. | 2. Grate the carrots, combine with the alfalfa and toss with the extra virgin olive oil, then spoon this mixture into and onto each avocado half, then top with fresh sprigs of coriander and peanuts or cashews. | 3. Serve. | 4. Notes: If an avocado has a 'neck' rather than being rounded at the top, it was probably tree-ripened and will have better flavour. To ripen a firm avocado, place it in a paper bag at room temperature for a couple of days. Don't refrigerate avocados until they are ripe. To prevent the flesh from turning brown, sprinkle with lemon juice. In Australia, there are now varieties of avocado which don't brown after being cut, but I do wonder (I don't know) if they have been genetically modified. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 2 - - - -
    baby carrot 6 grated - - - -
    alfalfa sprout - - - -
    bean sprout - - - -
    extra virgin olive oil 2 tablespoons - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    coriander 4 sprigs 2.0444 0.3262 0.1893 0.0462
    peanut 24 unsalted unsalted 19867.68 565.1952 904.0319999999999 1725.3696

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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