 Avocados (or sometimes ‘Alligator Pears’) are a fruit, containing a large seed inside it. They are grown in tropical climates and one avocado tree can grow up to 1,200 avocados annually. They are often described as a super food as they lower cholesterol levels, protect against breast cancer thanks to the high levels of oleic acid and are also rich in monounsaturated fatty acids. They are stocked full of vitamins A, B6, C, D & E, Riboflavin & manganese. The only down side is that they are extremely high in calories, at around 400 calories per avocado! They have a long list of proven benefits:
Avocados are best eaten with other fruits and vegetables as they allow for better intake of vitamins and minerals. For example, eating an avocado with a lettuce, spinach and carrot salad increases absorption of carotenoids by 400%! Although they are prone to enzymatic browning (going brown when left open) adding lemon or lime juice will prevent this. To open an avocado, take a sharp knife and cut it length ways all the way round. Twist the two halves in opposite directions until they part and one side contains the large round seed. Remove the seed with a spoon or with a sharp knife and then scoop out the goodness! Below is a recipe for a truly beautiful avocado soup, which is both light as air and filling too. Avocado Soup Ingredients A little oil 1 heaped tablespoon flour 1/4 pint Soya milk 1 1/2 vegetable stock seasoning 1 small green pepper, seeded and chopped 1 ripe avocado, halved, stoned and peeled chopped parsley or snipped chives for garnish Method Heat the oil, stir in the flour and cook gently over a low heat forabout 3 minutes, without browning. Remove from the heat and add the milk, beating. Gradually add the vegetable stock, stirring constantly, along with seasoning and green pepper. Simmer for 15 minutes. Allow to cool, before blending. Reheat and serve garnished with parsley or snipped chives. Enjoy! |
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