Oh! Blessed fruit (well, technically berry) of the Gods! How we heart avocados in the sumer, in the winter, whenever we can get our little hands on them!
Did you know that a single avocado has 60% more potassium then a banana!!
Wow... Sorry Chiquita!
Avocados are rich in Vitamin A, Vitamin K, fiber, folate, Vitamin B6, Vitamin C, copper and potassium and have been used in treating a ton of skin ailments. They are known to have a anti-fungal, anti-bacterial flesh that has been used for centuries. Avocados contain oleic acid, a monounsaturated fat that may help to lower cholesterol.
They may also regulate blood pressure due their concentration of Potassium. They can also guard against stroke, heart disease, and high blood pressure.
Avocados are often used in beauty as well. Creating an avocado hair mask will strengthen and fortify your hair. They are rich in fatty acids that are a real must in your daily diet, especially when it comes to your hair. Your hair will go from brittle to being soft and shiny.
Avocados also have only 5 grams of fat and most of that is the monounsaturated kind. That means it is the good fat, not the FREAK out "OMG, I can't believe you just ate an avocado!" kind.
Monounsaturated fats are one of the two healthy fats (polyunsaturated fats being the other) that your body depends on to thrive.
They also MAY help reduce the risk of breast cancer in women.
They also MAY help reduce the risk of breast cancer in women.
Alright lets recap what we learned so far...
Avocados are-
1. Healthy low cholesterol snack
2. Have only 5 grams of really good for you fat
3. Can make your hair lush and silky
4. Could help you avoid breast cancer
5. Taste AMAZING
I can't think of a single reason not to go grab an avocado now.
So here are a few of our favorite ways to enjoy an avocado.
Try this super yummy summer salad of grilled avocado, tomato and yummy purple onion! This one is from Food Networks Michael Chiarello
Ingredients10 tomatoes, quartered
4 avocados, peeled, halved, and pitted
Extra-virgin olive oil, for drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano
Directions
Preheat a grill over medium heat.
Cover a large tray with tomato quarters, and set aside.
Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.
YUMMMMMMY!
Ok, now listen.... We are all about healthy... But we are also about yummmmm and all healthy and no deep fryer makes for a dull girl. So we bring you the super indulgent and redic.... Heart of palm fritters with a avocado puree.
Ingredients
Vegetable oil, for frying
1 (8.8-ounce, drained weight) jar hearts of palm, drained, small diced (14.4 ounces. filled weight)
5 tablespoons chopped chives, divided
2 teaspoons minced garlic, divided
2 eggs, separated
3 tablespoons heavy cream
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt, divided
1 teaspoon Essence, plus more for seasoning, recipe follows
Pinch sugar
1 avocado, diced
2 tablespoons mayonnaise
2 tablespoons lime juice
2 tablespoons minced green onions
1 jalapeno pepper, seeded and minced
1 teaspoon jalapeno hot sauce (recommended: Tabasco)
1/4 teaspoon cayenne pepper
Directions
Heat a deep-fryer or a Dutch oven or deep cast iron skillet filled halfway with oil to 360 degrees F.
Place the diced hearts of palm onto a paper towel and let drain thoroughly. Transfer to a mixing bowl. In a small mixing bowl combine 3 tablespoons of the chives, 1 teaspoon of the garlic, egg yolks and heavy cream and whisk well to combine. Add the egg mixture to the hearts of palm and blend gently to combine. In a separate bowl, stir together the flour, baking powder, 1/4 teaspoon of the salt, Essence and pinch of sugar. Stir the flour mixture into the hearts of palm mixture until just combined.
In a clean mixing bowl beat the egg whites until medium to stiff peaks form. Fold the whites into the hearts of palm mixture very gently and let sit for 5 minutes before frying.
While the fritter batter is resting, make the dipping sauce by combining the avocado, mayonnaise, lime juice, green onions, jalapeno, jalapeno hot sauce, cayenne pepper, remaining 2 tablespoons of chives, remaining teaspoon of garlic, and remaining 1/2 teaspoon of salt in the bowl of a food processor and process until thoroughly smooth, stopping to wipe down the sides of the bowl, if necessary. Taste and adjust seasoning. Set aside until ready to serve the fritters.
Drop the batter by 1 1/2 tablespoonfuls into the hot oil and fry the fritters, in batches if necessary, until golden brown, turning, 2 to 3 minutes per side. Remove fritters using a slotted spoon and transfer to paper towel-lined plate to drain. Season with Essence to taste and serve immediately, with the avocado dipping sauce.
California Avocado Grapefruit Salad
Makes 2 servings
2 large avocados
2 ruby red grapefruit (or other sweet variety)
Poppy seed dressing (brand of your choice)
Lettuce leaves
Peel and slice avocados. Section grapefruit, removing pulp.
Toss avocados and grapefruit with dressing (about 1/3 cup).
Serve on lettuce leaves.
Optional: As shown in the photo, you can add orange slices and garnish with fresh citrus peel and a sprig of mint before serving.
Ok, now listen.... We are all about healthy... But we are also about yummmmm and all healthy and no deep fryer makes for a dull girl. So we bring you the super indulgent and redic.... Heart of palm fritters with a avocado puree.
courtesy of Mr. Deep Fry himself Emeril Lagasse!
Ingredients
Vegetable oil, for frying
1 (8.8-ounce, drained weight) jar hearts of palm, drained, small diced (14.4 ounces. filled weight)
5 tablespoons chopped chives, divided
2 teaspoons minced garlic, divided
2 eggs, separated
3 tablespoons heavy cream
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt, divided
1 teaspoon Essence, plus more for seasoning, recipe follows
Pinch sugar
1 avocado, diced
2 tablespoons mayonnaise
2 tablespoons lime juice
2 tablespoons minced green onions
1 jalapeno pepper, seeded and minced
1 teaspoon jalapeno hot sauce (recommended: Tabasco)
1/4 teaspoon cayenne pepper
Directions
Heat a deep-fryer or a Dutch oven or deep cast iron skillet filled halfway with oil to 360 degrees F.
Place the diced hearts of palm onto a paper towel and let drain thoroughly. Transfer to a mixing bowl. In a small mixing bowl combine 3 tablespoons of the chives, 1 teaspoon of the garlic, egg yolks and heavy cream and whisk well to combine. Add the egg mixture to the hearts of palm and blend gently to combine. In a separate bowl, stir together the flour, baking powder, 1/4 teaspoon of the salt, Essence and pinch of sugar. Stir the flour mixture into the hearts of palm mixture until just combined.
In a clean mixing bowl beat the egg whites until medium to stiff peaks form. Fold the whites into the hearts of palm mixture very gently and let sit for 5 minutes before frying.
While the fritter batter is resting, make the dipping sauce by combining the avocado, mayonnaise, lime juice, green onions, jalapeno, jalapeno hot sauce, cayenne pepper, remaining 2 tablespoons of chives, remaining teaspoon of garlic, and remaining 1/2 teaspoon of salt in the bowl of a food processor and process until thoroughly smooth, stopping to wipe down the sides of the bowl, if necessary. Taste and adjust seasoning. Set aside until ready to serve the fritters.
Drop the batter by 1 1/2 tablespoonfuls into the hot oil and fry the fritters, in batches if necessary, until golden brown, turning, 2 to 3 minutes per side. Remove fritters using a slotted spoon and transfer to paper towel-lined plate to drain. Season with Essence to taste and serve immediately, with the avocado dipping sauce.
The grapefruit citrus avocado salad!! Amazing and simple and soooo delicious.
Make this at a dinner party and watch it vanish. We found the recipe that follows on a cool site called Organic Authority and it seems perfect, except, we would add thin sliced red onion. :)
California Avocado Grapefruit Salad
Makes 2 servings
2 large avocados
2 ruby red grapefruit (or other sweet variety)
Poppy seed dressing (brand of your choice)
Lettuce leaves
Peel and slice avocados. Section grapefruit, removing pulp.
Toss avocados and grapefruit with dressing (about 1/3 cup).
Serve on lettuce leaves.
Optional: As shown in the photo, you can add orange slices and garnish with fresh citrus peel and a sprig of mint before serving.
Even easier... Go to your favorite sushi spot and order a avocado roll!
Another one of our favorite ways to eat avocado and maybe the easiest way of all is to slice it in half and squeeze a little fresh lemon juice on top a dash of salt and pepper and voila! Instant delicious lunch!
Because everyone loves an avocado...
XOXO- Things-We-Heart
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