Mesoamericans “discovered” the avocado, which had grown there for perhaps 50 million years. They called it ahuacatl, ah-hwa-CA-tay, which the Spanish conquistadors transcribed to aguacate. Archaeologists have found evidence of avocado consumption that dates back almost 10,000. Initially, people simply gathered wild avocados. Mesoamerican tribes such as the Olmec and the

Here’s more history of the avocado.

What’s your favorite recipe with avocados? Whatever it may be, check out these…
 
 
40 MORE AVOCADO RECIPES

We’ve omitted guacamole, which has its own holiday: National Guacamole Day, November 14th. Check out these guacamole recipe ideas plus a guacamole party bar and guacamole garnishes.

> How to pick a ripe avocado.

> How to ripen avocados quickly.

Once you have a ripe one, whip up:

Sushi Donuts

 
 
SEASONAL AVOCADO RECIPES

[1] The avocado originated in Mesoamerica (photos #1 and #2 © Haas Avocado Board).

[2] Add a wedge to everything from breakfast eggs to lunch salads to dinner mains.

[3] Grilled avocados are a treat. Here’s how to grill them (photo © Rachel Matthews | California Avocado Commission).

[4] One of our favorite recipes: avocado boat stuffed with ceviche (photo © Avocados From Mexico).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Mom’s Classic Cheesecake recipe is made in 6″ springform pans (both photos © Green Valley).

[2] Green Valley Lactose Free Cream Cheese is also organic.

Want to celebrate National Cheesecake Day (July 30th) but have lactose issues?

There’s a great lactose-free cream cheese just waiting to be turned into cheesecake.

Pick up Green Valley Lactose Free Cream Cheese and bake away!

The excellent Green Valley line of organic, lactose-free dairy products also include:

 
They taste just like the conventional versions.

The products are processed as little as possible. The cream cheese, for example, has no gums or other thickeners.

The result is pure and flavorful, just organic cream and the cultures that are used.
 
 
LACTOSE-FREE CHEESECAKE RECIPES

These recipes, developed in the Green Valley kitchen, are a collection of classic cheesecakes and bars, as well as fun variations like cheesecake jars and truffles.

 
 
> How about some conventional cheesecake recipes?

July 30th is National Cheesecake Day. Last month we published a roundup of 43 cheesecake recipes, including classic, creative, full-size, individual, frozen and savory cheesecakes.

Today, we have a no-bake cheesecake. Why turn on the oven on a hot day, when you can serve a stunning, easy-to-make dessert without it?

Another bonus: this cheesecake has a gluten-free crust, made with almonds, walnuts and Medjool dates (the different types of dates).

The crust not only delivers extra layers of flavor, but nutrition, too.

And you don’t need a spring-form pan, just a pie plate.

The cheesecake sets in the refrigerator. You can make the recipe in the morning and serve it at dinner.

Thanks to Hello Fresh for the recipe.

> The history of cheesecake.
 
 
RECIPE: NO BAKE CHEESECAKE WITH FRESH FRUIT TOPPING

This recipe can be made year-round, with bright berries and stone fruits in the summer, and different-colored citrus fruits in the winter.
 
Ingredients For The Crust

 
Ingredients For The Filling

 
Preparation

1. MAKE the crust. First pulse the almonds and dates together in a food processor until well chopped. Add the walnuts, vanilla extract, cinnamon, and salt and blend until well combined, with only small chunks visible.

2. ADD the mixture to a lightly oiled pie plate and press down gently until even. Refrigerate at least 20 minutes, preferably close to one hour. Meanwhile…

3. BEAT the cream cheese and sugar with an electric mixer in a large bowl until smooth, 2-3 minutes. Reduce the speed to low and slowly add the heavy cream. Once all are added, increase the speed to medium and beat until peaks form, about 3 minutes.

4. STIR in the lemon juice before spreading evenly into the crust. Loosely cover with plastic wrap and refrigerate until the filling sets completely, 4-6 hours. Top with fruit just before serving.
 
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*The Medjool is a large, sweet date (Phoenix dactylifera), originally from the Tafilalt region of Morocco. Medjools are a larger date, with more caramel-like flavors than other varieties. Today it is also grown in Iran, Israel, Jordan, Saudi Arabia, South Africa and the U.S. Israel currently produces more than 60% of the global Medjool crop, and is the world’s largest exporter of Medjool dates. In the market, look for Medjools from California’s Bard Valley, which are lush, rich and delicious.

[1] A no-bake cheesecake topped with fresh fruit (photo © Hello Fresh).

[2] A crust made from almonds is gluten free, and adds fiber, protein and vitamins not present in cookie crusts (photo © Good Eggs).

[3] Medjool dates from California. Dates deliver a significant amount of fiber and variety of vitamins and minerals, including B vitamins, copper, iron, magnesium and potassium. The Medjool variety also has a significant amount of calcium (photo © Bard Valley Natural Delights).