Avocado is very interesting and funny looking food. It’s one of those that when you mention it to a passionate meat eater you’ll probably get a face like this:
Hope he will not get mad on me, but I think that David has the credits for popularizing this exotic food.
I consider it exotic because 10 – 15 years ago in my country the most exotic food was pineapple. In Mexico or South America is as usual as watermelons are in my country. However, as the health campaign was growing avocado came along in the stores. Very quickly it became popular, I guess because you can combine it with veggies as well as fruits. And of course because it’s really healthy (it’s not only PR) because it contains almost 20 vitamins and minerals.
It may sound strange but it seems that avocado has wide specter of positive effects. Nowadays when healthy lifestyles are promoted intensively we are bombed with much fake healthy news. And I thought that the avocado story would be the same. But I wrong. Avocado as part of diets based on plants can significantly improve one’s health.
It’s nutritious and contains some important stuff such as monounsaturated fatty acid, potassium, fiber, vitamins C, E, K, B5, B6 etc. If we believe science that means that avocado is good for prevention from various hearth diseases, osteoporosis, and cancer. Helps people with constipation, diabetes, people who suffer obesity. It’s good for detoxification, pregnant women should take it; some relate it with decreasing depression risk, and so on.
For now I haven’t found any health risks from eating avocado. Personally I stick to the principle that everything that is used too much is not good for your body. As I said avocado has this neutral taste can easily feat any meal. I use it when I’m on a detoxification diet and it helps a lot. Mixed with flax seeds and whatever else helps fight my bloating belly.
I would use it even more frequently but it’s too expensive here. Some people are growing there own avocado, but again I guess you need a suitable conditions for that.
The first time a tried avocado was three years ago. A friend of mine knowing that I’m a sweets (or better said sugar) addict made some mixture from avocado and honey and cacao. I was very pleased.
In addition I want to share with you some great avocado recipes that I found on various sites
Its springtime so I think these 4 avocado salads will do us some good. Bon appetite!
2 (10.5 oz) containers red cherry tomatoes
1 (10.5 oz) container yellow cherry tomatoes
1 (14.5 oz) can chick peas, drained and rinsed
1 1/2 cucumbers, peeled and sliced into quarters
2 Hass avocados, peeled, cored and diced (ripe but semi-firm)
1/4 cup chopped fresh parsley
3 oz feta cheese, crumbled
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tsp dijon mustard
2 cloves garlic, minced
1/4 tsp salt
1 Tbsp chopped fresh basil
3/4 tsp dried oregano
In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results.
For the dressing:
In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.
6 ear corn
2 tbsp. olive oil
2 tbsp. cider vinegar
1 tsp. kosher salt
½ tsp. freshly ground pepper
1 can black-eyed peas
1 pt. cherry tomatoes
2 firm-ripe avocados
3 oz. feta cheese
Brush corn with olive oil and grill (outdoors or in a grill pan) over medium heat for about 10 minutes, until lightly browned on all sides. Remove kernels from cobs with a sharp knife (you’ll end up with 3 to 3 1/2 cups).
Meanwhile, in a large bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper. Add corn, black-eyed peas, tomatoes, avocado, cheese, and toss gently. Serve with a few baby greens, if desired.
1 tbsp. cumin seeds
¼ c. lime juice
¼ c. chopped fresh cilantro leaves
½ c. whole cilantro leaves
2 tbsp. rice vinegar
1 tbsp. honey
¼ c. olive oil
¼ c. vegetable oil
4 c. arugula leaves
2 lb. ripe tomatoes
4 large ripe Hass avocados
1 large red onion
1 tsp. ground cumin
In 10-inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat; let cool completely.
In medium bowl, whisk together lime juice, chopped cilantro leaves, vinegar, honey, toasted cumin seeds, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add oils in slow, steady stream, whisking to combine. Dressing can be transferred to airtight container and refrigerated for up to 3 hours.
Arrange arugula on serving platter. Top with tomatoes, avocados, and red onion. Drizzle with half of vinaigrette. Sprinkle with ground cumin and cilantro leaves. Serve with additional vinaigrette on the side, if desired.
500 gcream cheese, at room temperature, chopped
2 tbspfinely chopped green onions
1 tbsplemon juice
2 clovesgarlic, finely chopped
1/2 tbspchilli powder
1/4 cupchopped parsley
2 tbspchopped pistachios
Kalamata (greek) olives, cherry tomatoes and tortilla chips, to serve
How to do it:
Line a 10 x 20cm loaf pan or terrine mould with 3 layers of baking paper, extending 5cm above the long sides. Brush top sheet with oil.
Process avocados and cream cheese in a food processor until smooth.
Add green onions, lemon juice, garlic and chili. Process again until well combined. Season to taste.
Transfer mixture to prepared pan and level-off top. Press a piece of plastic wrap onto the surface and chill for at least 6 hours, or overnight.
Remove plastic wrap and unmould onto a platter, removing all paper.
Combine parsley and pistachios in a small bowl and sprinkle over the plate. Serve with olives, tomatoes and tortilla chips.