The NEW Shade of Green: Uncle Matt’s Organic Avocados, Complete With Recipes!

Most of you that know me or are fans of The Organic View Radio Show, know I have been teaching culinary arts for many years. Growing up in a remote location had a lot to do with it plus I have to give my belated mother the credit for teaching me the basics. My love of science and food is what drives me. I have made my own recipes for just about anything you can think of, candy to Bavarian pretzels to root beer. The thing is, I don’t just slop together a bunch of ingredients. It is like music. Each ingredient must compliment the other to create the perfect harmony. To me, food is a celebration of life. For that I can thank the Italian and Old World lifestyles that have influenced me throughout my life.

One of the best times I have had this year exploring and conquering my culinary intrigues was when I recently was surprised with a gigantic case of the most beautiful shade of green I have ever seen. Now, I’ve seen and worn some beautiful emeralds, but there is honestly nothing that can compare to the color of Uncle Matt’s organic avocados. I say this as a lover of horticulture, not just as an educator. The color was so bright it just made me so incredibly happy, as I eagerly reached to pick up each beautiful parcel of perfection!

Matt McClean (the one and only Uncle Matt) had asked me if I had any creative suggestions for the avocados, especially for his wife who is contemplating a plant based diet.  I put a lot of thought into these recipes and have more on the way, so please check back. These are all tried and true recipes. I have taken the time to explain the directions step by step so that even a novice can make them. Please enjoy my creations and before you indulge, especially give thanks to the avocado for being so delectable!

If you would like to learn more about avocados and how they are grown in sunny Florida, or just simply are falling in love with Uncle Matt’s Organic Avocados, please listen to this fabulous interview with two authentic organic avocado farmers from the Sunshine State, Mr. Murray Bass, from Twin Meadows LLC. and Mr. William Benjamin McLean, Jr. from Uncle Matt’s Organic. Click here for the interview called ” There’s More To Organic Avocados Than Just Guacamole!”

June Stoyer’s Beer Battered Organic Avocados©

Organic, Vegan and a real treat!

Prep Time: 5 minutes

Serves: 4

Ingredients:

• 1 Uncle Matt’s Organic Avocado
• 1 bottle of beer
• 2 cups of organic flour
• 1 cup of organic cornmeal
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• Vegetable oil

Optional: 1 teaspoon organic seasoning of your choice (suggestions: onion powder, veggie blend of spices, garlic powder, crushed organic thyme)

Directions:

1. On a cutting board, cut the avocado in half. Remove the pit and skin. Slice the avocado into half inch wedges. Note: the avocado must be firm. An avocado that is too ripe will not hold up.
2. In a large mixing bowl, stir all of your dry ingredients well including spices.
3. Add enough beer to the mixture (about ¾ of the bottle) till the mixture becomes wet but not too runny. The batter should be thick enough to coat the wedge. It should be similar to thick pancake mix.
4. Heat your oil in a large frying pan on high heat. After the oil heats up, turn down the heat to medium heat. If you have a gas stove, which I do, turn the flame down half way.
5. Gently coat each wedge with the batter and place in the hot oil. Allow it to cook for about 2-3 minutes and then turn over to cook on the other side.
6. When the avocado wedges have browned, cool on brown paper towel or cloth to absorb the excess oil. Repeat until you have cooked all of your wedges.
7. Serve hot! I highly recommend that you serve with organic salsa or organic ketchup, depending upon your preference and means. Enjoy!

June Stoyer’s Organic Avocado Tapenade©

Organic, Vegan and very stylish!

Side note: I made this recently for my fellow Master Gardeners at the annual Herb Garden Committee’s end of the year luncheon. It was enjoyed by all (of course) and is a very simple recipe to make at the last minute if need be.

Prep Time: 5 minutes

Serves: 10

Ingredients:

• 1 Uncle Matt’s Organic Avocado
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon of organic paprika
• Organic Extra Virgin oil
• Optional: Organic Parsley or Cilantro for garnish

Directions:

1. On a cutting board, cut the avocado in half. Remove the pit. Remove the skin and place into a large bowl.
2. Add seasonings and oil. With a potato masher, mash the avocado, incorporating the spices. Do not mash until it is pureed. The tapenade should be left chunky.
3. If you are going to use this for a party, place in a large bowl. Sprinkle paprika gingerly. Garnish with cilantro or parsley.

Storage: This must be made fresh. It will oxidize but if it does, simply add more paprika. It can be made the night before but must be stored in an airtight container.

Serving suggestions: I highly recommend that if you are going to serve this at a party, use freshly baked Portuguese bread, freshly oven baked garlic bread, pita rounds, or whole grained bread cut into wedges. This is simply too elegant for white bread or crackers.

June Stoyer’s Organic Avocado Harvest Bread©

Organic, Vegan, Fat Free and perfect for the upcoming holidays!

Prep Time: 5 minutes

Makes: 3 small loaves, 12 medium muffins or one loaf.

Ingredients:

• ½  Uncle Matt’s Organic Avocado ( about 1 cup mashed avocado)
• 2 cups of organic flour
• 1 cup of organic sugar
• 1 /2 cup organic apple juice
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 cup of raisins
• 3 tablespoons pecans, almonds or whatever nuts you prefer

Directions:

1. Pre-heat your oven to 350°.
2. On a cutting board, cut the avocado in half. Remove the pit and skin. Store the other half of the avocado for later use. Place avocado into a large bowl and mash.
3. In a large mixing bowl, mix all dry ingredients thoroughly.
4. Add apple juice and avocado to dry ingredients. Blend in nuts and raisins.
5. In a greased baking pan, add ingredients so that the pan is filled to about the half way point. You do not want to fill it to the top because this is a very wet recipe and the ingredients need to fully bake.
6. Depending upon what kind of oven you have, bake for approximately 20 minutes or until brown.
7. Drop the temperature to 325° with the bread in the oven and continue to bake another 10 minutes. This is to insure that the batter is baking thoroughly. Use a fork to test the middle of the bread to see if it is baked. If not, continue to bake a few more minutes. Be careful not to burn your bread.
8. Remove from heat and allow bread to cool on a rack. Serve and enjoy!

Storage: After the bread has fully cooled down, you can store at room temperature or in the refrigerator. If left unwrapped, the bread may harden. If this happens, you can simply toast it and serve with your favorite spread.