When I visited California last year, I was infinitely jealous you could buy 9 avocados for $1. Unfortunately, we’re a little less fortunate over here, but that doesn’t mean they’re any less delicious. Although they are high in fat, it’s the healthy kind of fat that your body needs. Like olive oil, avocadoes boost levels of HDL (the “good” cholesterol). Avocadoes provide all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocadoes also contain fiber.
They also provide a combination of Vitamins C and E, carotenoids, zinc, and omega-3 fatty acids which all help guard against inflammation. This means avocadoes can help prevent or mitigate against both osteo- and rheumatoid arthritis. As if we needed more reasons to eat these delicious ingredients!
Pick avocados that are a dark green colour, and that gently give when you squeeze. They shouldn’t be overly soft (unless you plan on using them ASAP) and avocados that are lighter in colour and harder will take longer to ripen.
This week, we’ll be testing out the following recipes to add to our inventory of go-to recipes.
- Pineapple Avocado Salsa (Life’s Ambrosia)
- Chilled California Avocado Soup with Coconut Milk Recipe (Cookin’ Canuck)
- Baked Avocado Fries with Chipotle Mayo (Rachel Cook)
We’re always on the hunt for your favorite recipes, so make sure to drop us a line with your favorite uses for avocados.