The Home Spa: Go Beyond Guacamole! 
The avocado is colloquially known as the Alligator Pear, reflecting its shape and the gator skin like appearance of its skin. Avocado is derived from the Aztec work “ahuacalt”. While avocados are now grown in most tropical and subtropical countries, the major commercial producers include the United States (Florida and California), Mexico, the Dominican Republic, Brazil and Colombia.
I personally prefer the ones produced in Mexico, the US and Panama.
The avocado is a versatile performer that can take center stage or play a supporting role as a flavorful accent. The unique flavor and mouth watering creaminess marry well with ingredients from mild to wild, as well it is quite enjoyable when crafting natural skin products in your own kitchen!
Who needs and expensive trip to the spa, when you can have one of the best and freshest products, and made by you...of course!
Watch out for the food allergies! According to the World Healthiest Foods, people with latex sensitivities could react to avocados. Follows an excerpt of their report:
"Avocados contain enzymes called chitin's that can cause allergic reactions in people with latex sensitivities. Studies have shown a strong association between latex allergies and allergic reactions to avocado. The treatment of avocados with ethylene gas to induce ripening can increase the presence of these allergenic enzymes. Individuals with latex allergy should avoid eating avocados in cooked or raw form. However, if you really love avocados, some evidence suggests that cooked forms of this food may be acceptable for allergy-sensitive individuals since cooking can deactivate the enzymes that may be responsible for the cross-reaction with latex".
Free yourself from synthetic ingredients and experience the pleasure of homemade beauty products, following the following ideas:
natural beauty treatments recipe kitchen chef melissa gourmet panama avocado aguacate exotic fruit
- by Chef Melissa
- October 03, 2005
- 6:59 am
La Receta del Dia: Ensaladilla de Pixbae con Guayaba
Chef Mark from ReMARKable Palate wrote a masterpiece on the culinary adventures of the fruit made paste! Take a moment to visit the Gastronomic Meditations website, look for "A Sensual Flamenco Alegria". In this article Mark focuses on the "Perada" from Portugal that marries cheese perfectly.
Continuing on the same path, I will honor the fruity theme with a tropical recipe that blends with audacity "pixbae" (peach palm fruit) and "pasta de guayaba" (guava paste). Serve it as an appetizer, or side dish.
Now, the recipe:
Ingredients:
- 1 lb boiled pixbae, peeled, seed removed and chopped (or 1 jar ready to eat pixbae)
- 1/2 cup onion, chopped
- 1 tablespoon cilantro fresh leaves, chopped
- 1 teaspoon hot sauce, or to taste (optional)
- 1 tablespoon lime juice, fresh
- 1 tablespoon mayonnaise
- 1 tablespoon cream cheese
- 2 oz guava paste, chopped
Directions:
Combine well the onion, cilantro leaves, hot sauce, lime juice, mayonnaise and cream cheese. Add the dressing to pixbaes and the guava paste at last. Store in the fridge until ready to serve. It keeps well for 3-4 days. Enjoy!
Tags: pixbae, recipes, cookingdiva, personal chef
cookingdiva guayaba pixbae panama gourmet chef melissa recipe gastronomic meditations personal chef ------ by Chef Melissa
- September 28, 2005
- 12:08 pm
La Receta del Dia: Cheesecake de Mango
Este cheesecake, o dulce de queso frio es deliciosamente dulce y facilisimo de preparar. La misma receta utilizando banana (guineo) es tambien un deleite para la vista y el paladar.
Ingredientes:
- 1 mango maduro
- 1 taza de agua
- 1 sobrecito de gelatina sin sabor
- 1/2 taza de azucar morena
- 8 onzas de queso crema
- 1/2 taza de crema agria (sour cream)
- 1/4 taza de pulpa de mango licuada
- 1-2/3 taza de crema para batir, batida
- Para la concha: utilizar 1 base para pie de 9 pulgadas, de galletas ( o combinar 2 tazas de su galleta preferida, triturada, con 6 cucharadas de mantequilla derretida. Luego, presionar esta mezcla en un molde para pie, o un molde desmontable. Hornear por 10 minutos en horno precalentado a 350 grados, remover del horno y dejar enfriar por completo antes de usar.)
Procedimiento:
- Pelar el mango, remover la semilla y cortarlo en cubitos.
- En una ollita colocar el agua y sobre ella la gelatina, dejar reposar por 1 minuto. Luego, cocinar a fuego lento por 2 minutos o hasta que la gelatina se haya disuelto por completo. Dejar enfriar.
- En otro recipiente, batir vigorosamente el azucar, el azucar morena y el queso crema hasta que se formara una mezcla homogenea. Incorporar la crema agria, la gelatina disuelta en agua y la pulpa de mango licuada. Batir bien y agreagar la crema batida.
- Verter mezcla en el molde con concha de galleta, distribuyendo con la ayuda de una espatula o cuchara. Dejar enfriar en refrigerador de 2-4 horas antes de servir.
- Para decorar: colocar el mango picadito sobre el cheesecake.
Que disfruten!
Abrazos,
Chef M
Creditos foto/ Photo credits: Thank you AVIAL for the beautiful picture!
- by Chef Melissa
- September 12, 2005
- 12:45 pm
Links Favoritos
Panama
- Autoridad de Turismo Panamá
- * Panama Hotels - Veneto Hotel
- Entertainment Panama
- Talingo
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- Canal1.net
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Comentarios
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El Datilero dice en Monedas de dátiles y almendras
Una deliciosa receta.
Compartimos contigo la pasión por los dátiles!!
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Bart Johnson dice en Eating Fried Fish in El Chorrillo & Memories of Noriega, the Fallen General
For our reading class we have to make a food for …
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Ariadna dice en Cocina Fit: Delicioso y Saludable Cocktail Esmeralda - Con Video!!! (EN/ES)
Mmmm, gracias por nutrirnos de información y deliciosas recetas… Many blessings …
Archives
Recetas Deliciosas
- Hechas en Casa: Galletas de Mantequilla
- Descubriendo nuevos sabores: Pechuga rellena de puerro con salsa de berro
- Best Fats and Oils for Cooking (Part II) & Coconut Shrimp Cakes
- Gifts from the Bounty: “Breadfruit, the cannonball shaped fruit”
- Pescado Apanado y Ensalada de Frijoles Negros
- Tropical Cooking Frenzy Report & “Nuts about Coconuts”
- Cocinemos como el Chef: Clase de Sushi del Chef Rafael Matsufuji
- Vinagreta de Café y Maní
- WHB#95: Mejillones in Coconut-Culantro Sauce (EN/ES)
- A Petición Popular: Pollo Frito en el Horno
