AFM-Avocado Popsicles

Avocados From Mexico Canada Day Recipes

We rounded up some recipes and highly recommend you get making some deliciousness this Canada Day, or sooner!

Celebrate Canada Day with an outdoor summer picnic that includes classic outdoor eats. An added avocado twist to these picnic perfect dishes is sure to delight your guests without compromising the waistline after a food-filled day of celebration.

Give yourself time to be present and reach for these quick, easy, affordable but delicious and nutritious recipes featuring  Avocados from Mexico to round out your Canada Day gathering.


Avocado Cheesecake Served in Glass Jars


Always a classic- Avocado Cheesecake Served in Glass Jars

  • ⅔ cup sugar
  • 2 x 250g packages cream cheese
  • 1 ripe Avocado from Mexico
  • 1 tablespoon lime juice
  • 1 gelatine leaf soaked in cold water
  • 1 cup Graham cracker crumbs
  • 1 tablespoon sugar
  • 45 ml unsalted butter, melted


  1. Mix together all of the crust ingredients. Divide the mixture into the glass jars and press down firmly. Place the jars in the refrigerator while you prepare the other ingredients.
  2. In a food processor, blend the sugar, cream cheese and avocado into a smooth purée. Warm the lime juice in the microwave. Add the gelatine leaf and mix well. Whip into the avocado mixture and pour into the glass jars. Chill in the refrigerator for at least 2 hours.
  3. CHEF’S TIP: This cake keeps very well in the freezer. It can therefore be made in advance and thawed gradually in the refrigerator a few hours prior to serving

AFM-Avocado Popsicles

Avocado Popsicles (by: Angie Quaale, Well Seasoned Gourmet Food Store)


  • 1 cup of water
  • ½ cup of granulated sugar
  • 3 Avocados from Mexico, peeled & pitted
  • Juice & zest from 1 whole lime (2 if it is super small)
  • ¼ tsp. salt


  • Bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. Set aside to cool.
  • Pour sugar-water mixture into a blender with Avocados from Mexico, lime juice, zest & salt; blend until smooth.
  • Pour the mixture into 10 ice pop molds.
  • Insert the popsicle sticks & freezing until firm.


Flatbread with Grilled Red Peppers, Shrimp, Arugula and Avocado

  • 1 naan flatbread
  • 60 ml commercial Alfredo sauce
  • 1 grilled red pepper, sliced into strips
  • 15 ml olive oil
  • 5 raw shrimp, peeled
  • 1 Avocado from Mexico, quartered
  • A few arugula leaves
  • Fleur de sel and fresh pepper to taste
  • ½ grilled lemon


  • Brush the bread with the Alfredo sauce. In a skillet over high heat, sauté the shrimp in the olive oil and arrange on the bread. Add the red pepper slices. Bake in a 300˚F oven for 5 minutes. Add the avocado pieces and arugula leaves. Season and drizzle a little olive oil over top. Serve with the grilled lemon.
  • CHEF’S TIP: Garnish with grated cheese and top off your presentation with a few slices of smoked salmon.

Did You Know?

  • Avocado is a versatile and nutritious fruit to incorporate into every meal.
  • There are nearly 20 essential vitamins and minerals in an avocado to help nutrient absorption in the body.
  • An avocado serving contains less than one gram of fat, and zero grams of cholesterol and sodium.
  • 75% of fat in avocado is “good” fat.
  • Eating an avocado a day helps to lower cholesterol and moderate fat levels.
  • Avocados are tasty when baked, fried, grilled or eaten raw.
  • Avocados from Mexico are available fresh, all year long.

About Avocados from Mexico 
Of all avocados consumed in Canada, 80% of avocados come from Mexico. Mexico is the world’s top avocado producer (over 1, 200 growers in the Michoacán region), far outranking the United States and Chile. Currently, Canada is the second biggest importer of Mexican avocados, ranking under the United States and just above Japan.
For more recipe ideas, nutritional information and tips, visit


Taste, Victoria’s Original Culinary Festival is Back

Food and wine lovers hungrily await the Taste festival just a few weeks away.  In its seventh year, the annual Taste: Victoria’s Festival of Food and Wine, set to take place July 16 – 19, 2015 at Hotel Grand Pacific, introduces wine professionals and dedicated chefs leading interactive culinary events including chef, winemaker and sommelier seminars and dining adventures.  Pure enjoyment – not just for the palate – this variety of events will entertain and intrigue.


Taste the Difference is the grand, opening night event with hundreds of B.C. wines to taste with winemakers and proprietors present to share their stories.  Top island restaurants will be serving tastes of their locally influenced cuisine.  Guests will meet the chefs and suppliers normally behind-the-scenes and will indulge in everything from line caught, local wild salmon and pork belly to maple bacon tarts and house-made gelato.


A special wine tasting for local industry professionals will be held the afternoon preceding Taste the Difference on Thursday July 16th  All proceeds from this event go to the B.C. Hospitality Foundation, a group of food and beverage industry professionals who work together to help the hospitality community at time of need.

Events throughout the weekend are always intriguing with experiences and tastes available only once a year during the Taste festival.  How often do you see a whole pig roasting along the inner harbour?  A seafood boil also joins the fun this year with a special behind-the-scenes tour at Finest at Sea just steps from the wharf.  Guests will see the operation and learn the incredible value of sustainability and 100% known-origin seafood before the boil on the terrace at Hotel Grand Pacific with DJ Primitive setting the beat.

Local sommelier and Cascadia Regional Manager, Pamela Sanderson, loves to baffle her audiences who are often surprised by the quality of Vancouver Island wines.  This year, Pamela will explore the world of bubbles…not just for celebrations!

More in the theme of sparkling wine, “Band, Bubbles and Bennys” is a decadent, multi-course brunch hosted at Chateau Victoria’s Vista 18 Grill & Wine Bar with each course accompanied by an outstanding B.C. bubbly whether it be traditional method, as in Champagne, or Prosecco-style.

For more event and purchase information, visit  Tickets for Taste the Difference can also purchased in-person at Silk Road, 1624 Government Street, in Victoria

Garagiste Wine Festival

#GIVEAWAY Garagiste North Wine Festival #Vancouver

Win 2 tickets for @GARAGISTENORTH #Vancouver Wine Festival JUNE 27 = $100+ 

Enter below with Rafflecopter.

Smallguys_GaragisteNORTH_Logo_2014 (3) copy

JOIN THE GARAGISTE WINE PARTY!  In 2015 the coolest winemakers are hitting are the road! Festivals scheduled in Vancouver & Kelowna!

The first of its kind in Canada, ‘Garagiste North’ (The Small Guys Wine Festival), celebrates the artisan winemaker creating commercially produced small case lot wines (under 2000 cases). An eclectic gang, they are a blend of passion and experience, new and old, the cult and the boutique, the virtual and custom crush—all gathered in one spot.

Meet the winemakers – taste their exclusive wines, chat about their vineyards and celebrate the art of winemaking. Garagiste North Wine Festivals offer a unique and intimate opportunity to experience the true passion of the winemaker and his/her craft.


June 27th Vancouver at Wise Hall! 2-4 pm (Trade tasting 12:30-2pm)

$49 includes awesome wine tastings, food truck schnacks by Roaming Dragon & cool music by Chicken Like Birds.

Tickets on Eventbrite: Click HERE to buy!

a Rafflecopter giveaway

For more information on events, our rockstar winemakers, and how to JOIN THE WINE PARTY (the coolest wine club ever) go to:

GARAGISTE – (gar-uh-jist-uh) noun, Fr. : The garagiste originally refers to a group of winemakers in the Bordeaux region of France, producing “vins de garage” or “garage wine”. They were renegade small-lot winemakers, sometimes working in their garage, who refused to follow industry laws and protocol. synonyms: Rebels, pioneers, renegades, individualists, mavericks, driven by passion.


Les Dames Induction

Les Dames d’Escoffier Induction 2015

I am honoured to announce that our Les Dames d’Escoffier BC Chapter welcomed ten new members from across the province! I am a member and on the board and am super proud of this group and all we do!  Also note we’ve got Summerdine coming up August 12, 2015. More here.

The ceremony took place mid-dinner at Café Medina, where Bartender of the Year Lauren Mote shook up a watermelon-gin cocktail made with Unruly Gin, and Chef Jonathan Chovancek created a special three course menu for fifty attending Dames. President Dame Becky Turner Paris welcomed the ladies and Dame Caren McSherry emceed the proceedings. Generous local wine donations were paired perfectly with dinner from Okanagan Crush Pad, Mission Hill Family Estates, Moraine Estate, and Tinhorn Creek Winery. Each guest was also provided a bottle of flaxseed oil from Dame Alana Peckham.

Les Dames members from all over British Columbia gathered to welcome:

Ali Ryan – Spinnaker’s Gastro Brewpub, Executive Chef, Victoria

Allison Markin – All She Wrote, Founder & Owner, Penticton

Dana Hauser – Fairmont Waterfront Centre Hotel, Executive Chef, Vancouver

Elizabeth Manville – Cactus Club Café, Product Development Chef, Purchasing + QA, Vancouver

Jackie Kai Ellis – Beaucoup Bakery & The Paris Tours, Founder & Owner, Vancouver

Lana Popham – MLA for Saanich South & Opposition Spokesperson for Agriculture &  Food, Owner of Barking Dog Vineyard and Farm, Victoria

Lise Magee – The Listel Hotel & Forage, Director of Marketing & Communications, Vancouver

Mandy Hamilton – Culinary Capers Catering & Special Events, Event Planner, Vancouver

Monika Walker – Okanagan Grocery- Artisan Breads, Owner/Head Baker, Kelowna

Susan Mendelson – The Lazy Gourmet, Cookbook author & caterer, Vancouver

In addition, Dames were recognized for twenty, ten and five year membership milestones.

About Les Dames d’Escoffier:

Les Dames d’Escoffier is a leadership culinary and hospitality organization composed of women who have not only achieved success in their professions, but who contribute significantly to their communities.  The BC Chapter now has sixty-one energetic and influential members to further our volunteer work across the province.

Scholarship Fundraising: Les Dames d’Escoffier’s purpose is to promote the understanding, appreciation, improvement in supply, education and advancement of food, wine, hospitality, nutrition, food technology and the arts of the table.  We have raised over $100,000 over the years and, this year, awarded a record $21,000 in scholarships to twenty-two deserving women.



urban digs summer party

Urban Digs Farm and Market Summer Party

Join URBAN DIGS FARM to celebrate the start of summer and opening of the NEW butcher shop and farm stand! 4992 Byrne Road in Burnaby.

Admission includes a boozy or non-boozy beverage, entertainment and a farm tour. Reup BBQ will be working their magic on local, organic chicken, their world famous biscuits & gravy and they’ll be delicious coleslaw made with local organic cabbage too. Smaller, kid friendly portions & dessert available too. More details to come!

FREE for members.
Kids are half price.
Starts at 5pm!

Proceeds from the event will be donated to Growing Chefs, who are working with some of our favourite chefs to educate children, communities and families about healthy eating and healthy food systems.


(Tickets may be available at the farm gate; however, we encourage you to buy them online asap as you’ll save money and it makes it way easier to organize on our end. Hard to know how much food to make and beer to bring if you don’t let us know you’re coming :) Thanks from the Urban Digs farm hands! Can’t wait to party it up with you.)

Basque Pintxos

Chef Jefferson Alvarez and Txotx Basque Imports Pop Up Basque Pintxos Bar

Walking into a bustling pintxos bar in the Basque Country is an experience. On the counter are dozens of beautiful small bites being enjoyed by groups of friends as they discuss the day’s events. Between bites, txakoli (a light, effervescent white wine) and sidra (an acidic and funky cider) are ordered to cleanse your palate and prepare you for the next delicious pintxo.alvarez

On July 10th, Chef Jefferson Alvarez and Txotx Basque Imports are teaming up to transform Propaganda Coffee into a traditional Basque Pintxos Bar. Bring close friends, and meet new ones as you sip on txakoli and sidra late into the night.

Tickets are limited and will sell out fast, so don’t delay!

WHEN: Friday July 10th, 2015 – 8pm-late
WHERE: Propaganda Coffee – 209 E. Pender, Vancouver, BC


*Each ticket includes: 2 glasses of txakoli, 2 glasses of sidra, and pintxos
*Must be 19 and older.

– A printed ticket with barcode, or download onto your smart phone*.
– A valid photo I.D.


FunDeLentil Tour

For the month of June, 24 Food Day Canada restaurants in 7 cities across the nation are challenging one another in The FunDeLentil Tour. From Vancouver to Halifax they are serving signature dishes using the world’s best lentils on their menus.

Canadians are encouraged to dine then vote online at for their favourite lentil dish/chef for a chance to win a trip for two to one of seven Canadian cities with gift cards to dine at all of the participating restaurants in the city of choice.

Cafe Medina Chef and Me

Food Day Canada’s Anita Stewart and Cafe Medina Chef Jonathan Chovancek

In Vancouver we toured Fable, Cafe Medina, Campagnolo, and Forage with Food Day Canada founder and Canadian Lentils campaign ambassador, Anita Stewart. It was a super fun and super delicious luncheon, with each chef creating a widely different, and ever so delicious dish with the mighty Canadian Lentil.


Incredibly satisfying Chorizo and Lentil Ragout by Chef Trevor Bird of

1944 W 4th Avenue, Vancouver BC, V6J 1M5
Tel: (604) 732-1322    @fablekitchen

FundeLentil Forage

Veggie packed Lentil and Spring Vegetable “Biryana,” Sprouted Lentils, Wild Greens, Raitha and Pickled Mustard Seed by Chef Christ Whittaker
1300 Robson Street, Vancouver BC, V6E 1C5
Tel: (604) 661-1400    @foragevancouver

FundeLentil Campagnolo

Decandent Lentil and Foie Gras Croquette by Chef Nathan Lowey
1020 Main Street, Vancouver BC, V6A 2W1
Tel: (604) 484-6018    @campagnoloMain

Cafe Medina Dish

“Mercimekli” – Turkish Lentil Cassoulet with Roasted Free-range Chicken Thigh and Soft Poached Egg by Chef Jonathan Chovancek
780 Richards Street, Vancouver BC, V6B 3A4
Tel: (604) 879-3114    @CafeMedina

Sadly I did not get to try the Cafe Medina dish as I had to leave the tour early, but I’ll be heading soon to Medina to get it a whirl. The competition is tough with each Chef bringing an entirely different take on the lentil to the table. You’ll have to decide for yourself. As for me? I think I better try them all at least one more time.

Get out and taste and vote, vote, vote!

The FunDeLentil Tour Contest Details

During the month of June, visit participating restaurants to taste their signature lentil dish. Visit to view short videos about each restaurant and to vote for your favourite for a chance to win airfare for two and three nights accommodations in the choice of city (from cities with participating restaurants) with gift cards to each of the participating restaurants in that city.

About Canadian Lentils

Canadian Lentils is an Official Mark of Saskatchewan Pulse Growers, a farmer funded organization that works to advance the pulse industry in Saskatchewan, the heart of the lentil-growing region in Canada. For more information about Canadian Lentils and to see more great ways to cook with lentils, visit


Red & White Provisions Pop Up 337 E. Hastings

Run by the Big Lou’s Butcher Shop team, Red & White Provisions is popping up at 337 E. Hastings on June 11th-12th and again from June 17th-19th offering a range of fantastic and familiar sandwiches and sides.

The first week of the pop-up will be a lunch-only service–think of it as a food truck with comfortable seating and a liquor license, and the second week will be an late service to satisfy hunger pangs and feed industry friends and locals.

The menu will be familiar to Big Lou’s regulars:  locally-sourced meats cooked low and slow, housemade sausages and sauces, all presented in classic deli style. The sandwiches will be available for eat in and take out and a variety of sides and adult refreshments will also be available on the menu.

Red & White Provisions will be open for lunch from 11:30AM-3:00PM on June 11th and 12th and from 9:30PM-1:00AM on June 17th-19th . For more information email

Red and White Burger

Red & White Provisions pop-up menu

Smoked Chicken BLT: Local free-run chicken, naturally raised bacon, iceberg lettuce, tomato, and garlic mayo
Chilirio Pork Sandwich: Mazatlan-style pulled pork, bacon and cheddar
Classic Egg Salad: Free range eggs, celery, mayo, onions
Smoked Meat: Grass-fed BC brisket, dry aged 50 days, smoked Texas-style and served on a brioche bun with apple coleslaw and house made barbecue sauce
Sausage and Peppers: Classic Italian sausage on a hoagie with peppers & onions
Red and White Burger: A classic griddled burger with our own in-house ground meat mix, iceberg lettuce and burger sauce

Chef David Speight Introduces New Wescadia Menu at UBC

ubcSummer Sizzle is back! The UBC Bookstore will be hosting the mega-foodie event at the bookstore plaza on Wednesday, June 17th from 12:00-2:00.

Learn more about UBC Food with Chef David Speight, Executive Chef at Wescadia. He’ll be presenting recipes from the new catering menu. FREE SAMPLES to be provided!

UBC Bookstore Plaza on Wednesday, June 17, 12-1:30pm

• UBC Farm Campus Market at Bookstore Plaza
• Chef Demo with cooking tips and ideas: 12 to 1:30
• Recipes & tasty samples from the new Wescadia catering menu
• Bring your reusable container for the samples and remember your reusable bag for the produce

See, or for event detail
Twitter @ubcfoodie


Avocados from Mexico

Avocado Face Mask For Glowing Skin

Your friends will be green with envy, but you’ll have washed away the green with this incredibly nourishing Avocados From Mexico face mask.  Avocados aren’t just for eating, although it’s hard to resist not noshing on this mask instead of applying it. This fruit is moisturizing and contain Vitamin C, which brightens your skin. We’ve added yogurt and oatmeal to exfoliate and some honey to hydrate.

½ ripe Avocado from Mexico
1 Tbsp organic honey
2 Tbsp plain yogurt
2 Tbsp quick cooking oatmeal


Avocado Face Mask

Mash avocado and mix all ingredients together. Apply to face and let sit for 15 minutes. Thoroughly whip off mask (don’t clog the sink with oatmeal like I did!!) and then gently wash face clean. Apply your regular moisturizer and glow and go! I had some left over from applying and you know what? I ate it.