Avocados part 2
I feel good when I am eating an avocado because I know I am doing something healthy for my body. Some people will tell you that avocados are bad for you because of the high fat content. This is not true. They are high in fat, but it is the heart healthy kind that lowers cholesterol. They are loaded with nutrients such as potassium, B-vitamins and folic acid. Now you can enjoy that guacamole, guilt free.
Avocados have an interesting history. They originated in Mexico and were brought to the U.S. 1871. The word avocado is a blending of the Spanish word aguacate and the Aztec word ahuacati. There are 7 varieties of avocado grown in California, with the most popular being the Hass.
Ideas on how to use avocados:
- Mashed up on toast.
- Baby food: Blend with a small amount of juice or water for a smooth consistency.
- In salads, on sandwiches, in tacos, on burgers, sliced thin on crackers.
When avocados are ripe they should give gently when squeezed. Make sure they are not too soft or squishy. To keep sliced avocados from browning sprinkle with lime or lemon juice.
Fast Guacamole
2-3 avocados
1 tablespoon lime juice
1/2 teaspoon garlic powder & 1/2 teaspoon salt
1/4 cup salsa (I like Trader Joes Salsa Autentica or Embassa Tomato Salsa)
Mash avocados in a medium bowl using a fork or potato masher. (I use a fork because I like a chunky consistency.) Stir in lime juice, garlic powder, salt and salsa.
Get some chips and dig in.
Leave a Comment June 11, 2010
