(NAPSA)—Optimal nutrition is essential for athletes to fuel their %*% cup white vinegar 2’%4 Tbsp. brown sugar 2 tsp. salt 4 tsp. freshly grated ginger bodies through intense workouts. However, the importance of nutrition applies to non-athletes as well. 1 Thsp. minced garlic 2 tsp. yellow mustard seeds Consuming a diet rich in carbohy- drates, lean proteins and beneficial 2 tsp. cracked black fats is crucial for overall health and an integral part of a training regimen. California avocados can serve as a componentof just such a diet, as they provide primary mono and polyunsaturated fats, which are essential for both athletes and non-athletes, and are a healthy substitute when eaten in place of foods rich in saturatedfat. Also, California avocados are naturally sodium-free and cholesterol-free and act as a nutrient booster, by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with thefruit. This recipe, made with California avocados, combinesall the performance nutrition essentials into one delicious dish. Instructions: 1. In a shallow, nonreactive dish, season chicken on all sides with salt and pepper. Combineolive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scal- lions and pour remainder over An excellent example of a training meal is the following recipe for Cilantro Chicken with chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes. Tomato Salsa, as it combines all the performance nutrition essen- toward the heat source, broil California Avocado and Pickled tials into one deliciousdish. Cilantro Chicken with California Avocado and Pickled Tomato Salsa Serves 4 Ingredients: 4 (6 oz.) boneless chicken thighs or breasts, with skin Salt and freshly ground black pepper, to taste “4 cup extra virgin olive oil ’% cup freshly squeezed lime juice 1 bunchcilantro leaves, chopped 1 Tbsp. ground cumin 4 scallions, trimmed Pickled Tomato Salsa (recipe below) 2 ripe, fresh California avocados, peeled, seeded and cut in %-inch dice 2 cups cooked brown basmati rice 2. Preheat broiler or grill. Beginning with skin side or grill chicken until just cooked through, about 12 min- utes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes perside. 3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked. 4, To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately. Pickled Tomato Salsa Ingredients: 2 1 % % peppercorns tsp. tsp. tsp. cup ground cumin cayenne turmeric extra virgin olive oil Instructions: 1. In a large bowl, toss tomatoes with scallions and chiles. 2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt and cook until dissolved, about 1 minute. Remove from heat and reserve. 3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days. 4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid. Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent contin- 1 lb. tomatoes, peeled, seeded and cut in quarters % bunchscallions, white and ued cooking. Peel with a par- 2 Serranochiles, with seeds, ing California avocados, visit CaliforniaAvocado.com. green parts, thinly sliced thinly sliced in rounds ing knife. For other recipe ideas featur-
