Creamy, delicious avocados… one of my most favorite foods to eat! And not just as a dip to scoop up with tortilla chips or as a topping on a salad. They are even delicious to eat straight out of the peel with a squeeze of lemon or a drizzle of balsamic vinegar.
If you don’t already love this fruit that moonlights in the vegetable world, please give it another chance! There are dozens of varieties of avocados, Haas being the most common. Their tough green skin contains “a whole lotta goodness” inside. Here are just a few of the many reasons avocados should be a part of everyone’s diet:
· 10 grams of fiber (for one medium sized fruit)
· vitamins A, B6 and C
· magnesium, iron and protein
· twice the potassium of a banana
· ‘good’ monounsaturated fats
· omega 3’s, which reduce inflammation in the body
Avocados typically show up in a bowl of guacamole, but there are dozens of ways to incorporate them into your life. Have you tried these?
· Use mashed as a spread on sandwiches in place of mayonnaise
· Add to a smoothie for a creamy nutritional boost
· As a facial mask for your skin
· As a key ingredient in dairy-free chocolate pudding
· Bake an egg in the center of it
· Grill it
· Use as a hair conditioning treatment
· Stuff with chopped tomatoes and balsamic dressing
· Dress up your next batch of ahi-poke with chopped avocado
And my new favorite… Avocado “Fries”!
I had my first taste of a fried avocado in a vegetarian taco and loved the crunch and creamy taste combination, but not the fried part and since fried foods don’t make my ‘clean eating’ list, I needed to find an alternate way to get that same taste combination. I’ve had this recipe for ages and can’t remember exactly where it came from and how it ended up in my ‘try it’ pile of recipes, so I can’t officially give credit to its creator, but it’s easy and delicious.
2 ripe avocados
¾ cup panko flakes
¼ cup nutritional yeast
pinch each of sea salt and pepper
½ cup milk alternative
3 tbsp flour
Heat oven to 400F and line a small cookie sheet with parchment paper or foil. Cut avocados in half, remove pit and then carefully scoop (in one piece) the flesh out with a spoon. Next, cut each half into quarters (or 6ths if it’s a large avocado). In a bowl combine panko, nutritional yeast and salt and pepper. In a separate bowl whisk flour into the almond milk until well combined.
Dredge each slice in the milk mixture, then gently coat with the breadcrumb mix until evenly covered. Place on prepared baking sheet. Repeat until all avocado slices are coated. Bake for 10minutes, turn over then bake for additional 10 minutes, until golden brown. Serve hot with a dip made from plain, whole milk Greek yogurt mixed with chipotle hot sauce.
Resources: foodreference.com, Californiaavocado.com, naturalnews.com