Running Green!

Ahhhhhhvocado!

I could eat one of these every day! In fact, last week, I think I did.

Cubed over an omelette

Diced in a salad

Added to my favorite fresh from the deli salsa (Adding avocado to tomatoes aids the absorption of lycopene found in tomatoes.)

Mashed in my homemade guacomole

Click here for a link to 10 health benefits of avocados.

While avocados are billed as fattening, 2 Tbs of fresh avocado has 50 calories and 4.5 grams of fat compared to 2 Tbs of full fat mayo which yields 109 calories and 9.4 grams of fat. Compare that also to 2 Tbs of sour cream at 60 calories and 6 grams of fat.

(source: http://www.avocado.org/smart-spreads-and-dips/)

Did you know fresh avocado is a natural beauty "product"?

For tips on using avocado as a hair conditioner, facial mask, moisturizer and exfoliating scrub, go here.

Last week on FaceBook, two of my status updates stated how I could eat guacamole for every meal! I have known for years that the alligator pear was good for me, but until I did a little research, I had no idea of just how nutritious it really is!

I found an Alton Brown recipe for guacamole on Food Network dot com. It has a 5 star rating with 307 reader reviews! It's very close to my version of homemade guacamole. Alton Brown adds cumin and cayenne pepper, while I add diced, fresh jalapeno to mine (minus the seeds).

Ingredients:

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Have you ever made homemade tortilla chips? So easy and so good.
Using my pizza cutter, I place 3 or 4 corn tortillas on my chop block. Cut them into fourths. Heat canola oil in a skillet. I use a green pan. Lay the divided tortillas in the hot oil and fry one side and then the other to a light golden color. Drain on paper towels and sprinkle with sea salt.


Do you enjoy avocadoes? How do you like them best?