Nutrition and Culinary Duo Team Up with Avocados from Mexico to Share their Kitchen Expertise
FALLSTON, Md., July 3, 2012 /PRNewswire/ — The Mexican Hass Avocado Importers Association (MHAIA) teamed up with Cheryl Forberg, RD, nutritionist for NBC’s Biggest Loser Seasons 1-12, and chef Suvir Saran, contestant on Bravo’s Top Chef Masters Season 3 and author to develop nutrition and culinary tips as part of the “Pantry Pointers and Prep With Cheryl and Suvir” Sweepstakes.
Avocado fans were able to enter the sweepstakes February 17th through May 7th at www.facebook.com/theamazingavocado or register at any of the 12 “Taste the WOW!” Mobile Tour stops around the country. Laurie Lichtenstein of Benbrook, Texas won a private nutrition consultation, cooking lesson, and food shopping instruction in her own home with Cheryl and Suvir. By utilizing the USDA’s web tools that support the MyPlate initiative like SuperTracker, Cheryl helped Laurie set a path to healthier eating by incorporating whole grains, fruits and vegetables, healthy fats and lean proteins in a delicious and simple way. As a MyPlate Partner, MHAIA helps communicate key messages of the 2010 Dietary Guidelines for Americans, such as encouraging half of our plates to be fruits and vegetables.
And while Laurie was chosen as the winner, everyone can benefit from learning from Cheryl and Suvir how avocados can fit into a healthy and flavorful lifestyle.
Play Kitchen Favorites - “In addition to a knife, two of my go-to tools in the kitchen are an immersion blender, and a food processor,” said Suvir. “You can make soups in a cinch or use the processor to make prep work a breeze. I organize my countertop around my most commonly used tools to help stay neat and save time.”
Don’t Go it Alone – Many supermarkets now carry pre-prepped ingredients, like chopped garlic or julienned vegetables. “Take advantage of someone else doing the busy work,” explained Cheryl. “Some time-consuming tasks, like mincing onion, can discourage people from making healthy decisions. So if you’re short on time, using the pre-prepped ingredients is a great option!”
Swap Smart – “One of the things I love most about cooking is that it allows me to be creative,” shared Cheryl. “Start with something you make well and make small changes to slightly alter the texture, color, or main ingredient. For example, instead of pasta with a cream sauce, mix in a very ripe avocado and then season with salt, pepper and a dash of Parmesan cheese. You’ll still have the familiar creaminess from the avocado, and you’ll also have added nearly 20 vitamins and nutrients and the ‘good’ fats.”
Slice, Twist, Pop – “Avocados aren’t as tricky to work with as they may appear,” said Suvir. “Simply remember “Slice, Twist, Pop” and you’re in! Slice the avocado lengthwise, using the pit to pivot your knife around. Twist the avocado halves in opposite directions to pull them apart. Pop the pit out using the tip of a knife. You can also slice an avocado in the skin (just don’t go through the skin) to avoid mashing it with your knife while slicing. Finally, to store an unused avocado half, take the side with the pit and place plastic wrap directly onto the skin, wrap completely, and store in the refrigerator.”
All in the Family – “Get everyone in the family involved in the cooking process,” advised Suvir. “Young children can help rinse vegetables, tweens can stir sauces, and older children can chop ingredients. Not only will your family appreciate the meal more, but you’ll instill important lessons about healthy eating habits at a young age.”
During her 12 seasons as the nutritionist for the Biggest Loser, Cheryl helped transform the lives of more than 250 contestants and reached thousands more online. Cheryl is not only a registered dietitian, but also a James Beard award winning chef, and is passionate about cooking with both nutrition and flavor in mind. She is the author of several books, including her newest cookbook, Flavor First. Cheryl can be found on Twitter: http://twitter.com/CherylForbergRD and Facebook: www.facebook.com/cherylforbergrd.
Suvir Saran is a peerless chef, teacher and public speaker. His restaurant, Devi, in New York was the first Indian restaurant in North America to earn a Michelin star. As chairman of the World Cuisines Council, Asian Studies Center for the Culinary Institute of America, Saran furthers his goal to bring mindful living and eating to those craving change or contemplating it. He wowed judges with his skill and integrity while on Bravo’s Top Chef Masters Season 3 and is the author of three cookbooks. Suvir can be found on Twitter: https://twitter.com/suvirsaran and Facebook: www.facebook.com/suvirsaran.
To learn more, visit the Amazing Avocado Facebook page http://www.facebook.com/theamazingavocado, share your thoughts on Twitter: https://twitter.com/amazingavocado or visit the website for recipes and tips at http://www.theamazingavocado.com/.
For more information on the USDA’s MyPlate SuperTracker tools, visit http://www.choosemyplate.gov/.
The Mexican Hass Avocado Importers Association (MHAIA) is dedicated to supplying consistent high quality avocados throughout the year. Avocados from Mexico are available year round and can be found in your local grocery store in the produce aisle. Mexico’s rich volcanic soil, abundant sunshine and timely rainfall provide the perfect climate for producing fine avocados. A three-slice (1 oz) serving of avocados has 50 calories and contribute nearly 20 vitamins and minerals and the “good” fats. Avocado enthusiasts can find MHAIA on Facebook (search: The Amazing Avocado) and @AmazingAvocado on Twitter. For more information, visit www.theamazingavocado.com.
SOURCE Mexican Hass Avocado Importers Association