Re: zucchini noodles--avocados

[Guest guest]

I've been freezing mine. When they really soft I scoopOut the pulp. Place in bags and freeze. I think you can add lemon somtheybdon't turn but I have't bothered. They get mixed into my dishes.UC-C 12/09SCD 1/10Daily, CLO, Magnesium, bromelain, acidophilus Mom of 2 crazy monkeys :-)On Jul 30, 2010, at 4:36 PM, "Wizop Marilyn L. Alm" wrote:

At 03:19 PM 7/30/2010, you wrote:

Ok I have way too many recipes

to try with avocado lately and this one looks delicious! I'm always

waiting for my avocados to ripen and it looks like this time one has gone

bad before it was ready.. But, once I do have a ripe one I will try this

out.

We've been eating a bunch of avocados this summer. I buy half a

dozen or a dozen and put them in the veggie keeper. I set two out for

about 48 hours, and tuck them in the fridge. Then I take the next two out

for 48 hours.... and repeat. At least for us, 48 hours of ripening

gets them about ready to eat and then they keep for up to a week or more

after that.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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