Can you tell we like avocados?
It’s on the cover of our cookbook, its our logo on our business cards, its the color of our rack cards and all of our marketing material. We also created a podcast all about their goodness. Listen here.
Why do we like them so much?
- cooling food
- supports large intestine, liver, lungs and spleen
- good if you are needing to cut down on other fatty foods that don’t agree with you
- excellent first food intro for babies
- superior source of fat {do not be afraid!}
- loaded with vitamin E and B vitamins and full of fiber
How do you eat them?
- raw with a little salt, pepper and fresh lemon juice
- topping a salad
- as a creamy dressing
- into a smoothie for creamy/fat content
- mixed with other fruits
- dips and desserts
- cold soups like gazpacho
- baked with the pit and a little flesh dug out and an egg dropped in
- replacement to sour cream, cream cheese, mayo or other heavy fats
Did you know? It’s technically a fruit, more chemically like a nut and its creamy and sensory like a vegetable.
Recipe for game-day happiness: This is one of our favorites from our cookbook nourish. A simple, easy, crowd pleaser.
dressed up salsa
Makes 3 cups: gluten free & vegan
- 1 can cannellini beans or black beans, drained and rinsed
- 1 ripe avocado, diced small
- Juice of a lemon or lime
- 1 small jar of your favorite whole foods salsa
- Blend the beans in a food processor or mash with a fork.
- Add avocado.
- Add the lemon or lime juice and mix together well.
- Add the salsa.
- Mix and serve.
Additional Notes: This tastes best at room temperature so if you make it ahead of time, let it sit out before serving. It keeps well for another day. Yes, you read that right. The lemon/lime mix helps keep it from turning too brown.
