Just when you thought you had gotten with the times, the avocado-on-toast trend has been usurped by an unlikely rival: pea mash. Not to be confused with those bland, frozen peas you pushed around your plate at dinner time growing up, pea mash offers a low-fat option for those of you who love the mushy green toast trend, ecosalon reports.
While avocados have many health benefits, the fat content of the fruit may mean the difference in you losing a few excess pounds you’ve been battling. A single avocado has 322 calories and 29 grams of fat—4.3 of which are saturated.
Meanwhile, a cup of peas brings with it 96 percent of your recommended vitamin C intake, 22 percent of your vitamin A for the day, 11 percent of you daily iron and magnesium doses, 10 percent of your vitamin B, 118 calories and 7 grams of fiber.
Peas also have a calorie-free carbohydrate called a resistant starch. Resistant starches can’t be digested or absorbed by your body, but they’ll give food a starchy taste so you’ll be fooled into feeling full.
Directions In a saucepan over medium-high heat, add one tablespoon of the olive oil and garlic. Cook and stir for 30 seconds before adding the peas, salt, and pepper. Cook until peas have turned tender – about five minutes – while stirring occasionally. Transfer the pea mixture to a food processor or blender. Pulse the mixture until coarse. Transfer it to a bowl and add in the lemon rind, lemon juice, red pepper flakes, and remaining one tablespoon of olive oil. Season with salt and pepper if needed. Fold the ingredients together until well combined. Spread the pea bash atop the bread slices and season with extra salt, pepper, red pepper flakes, and lemon rind. Drizzle each slice with olive oil and serve.
Cado is the world's first ice cream created with a creamy avocado base. There's no dairy or nuts added, no artificial ingredients come along with the various flavors they offer, and the product is completely organic.
Dairy farms have seen a regression in profits with less people consuming milk, cheese, and yogurt. However, excess production doesn't have to be wasted, and a non-profit in Philadelphia has created a program that helps the farmers and the hungry.
These cooks are using compost, creative packaging, and inventive recipes to make their restaurants less wasteful.
This edible coating helps produce, including avocados, extend their shelf life, which ultimately cuts down on food waste.