If you’ve logged onto Facebook in the past few days, you may have seen a viral video demonstrating how you can prepare the seed of an avocado for consumption. Bad idea.
While the only way to truly preserve an avocado’s peak ripeness is to eat all of it on the spot, there are a handful of tricks to keep the green fruit relatively fresh. Save the pit You might be familiar with this one: When you halve an avocado, use the side without the pit first. Alternatively, if you’ve made guacamole or diced the avocado, store it in an airtight container along with the pit(s).
Avocados are often thought of as a perfect food. Few things bring as much joy as slicing into the scaled skin of a ripe one and seeing the bright green, silky fruit. Not to mention, they make taco night even better!
Much like Brussels sprouts, savory doughnuts, and kimchi in years past, avocados are one of those weirdly trendy foods that seem to turn up everywhere.
At my house supper is almost always quick, but it has to be flavor- and nutrition-packed, and this hits all the right notes. I tend to use whole wheat spaghetti as it works really well with the avocado.
With the avocado craze in high gear, people want it on and in anything and everything and that includes cakes! It looks like a normal brown loaf from the outside, but as soon as you slice away, the inside reveals a natural green tint of moist cake and flecks of dark chocolate.
Another reason to love avocados — as if you needed one. According to a new study published in the journal Cancer Research, the fruit might even hold the key to more effectively treating leukemia. Paul Spagnuolo, a professor in the School of Pharmacy at the University of Waterloo, is one of the few researchers globally working on discovering food-derived compounds called nutraceuticals that might be used in disease treatments. He located a lipid in avocados, called avocatin B, that could be used to beat acute myeloid leukemia (AML) by zeroing in on the leukemia stem cells.
Ingredients: * 1 cup coconut water * 2 big handfuls greens (I used a spinach and super greens mix) * ½ cucumber * ½ avocado (frozen is great here) * Few chunks of frozen mango (abt half a cup) * Dash of cinnamon * Dash of turmeric * 3 cubes of icePlace all ingredients in blender (starting with the coconut water) and blend until smooth. Enjoy! Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City . Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful.
The key to making these fries is to coat them just lightly with olive oil and lay them out in a single layer to bake. They’re the perfect vehicle for my whipped avocado aioli – a super light dip that’s made bright with some lemon and Sir Kensington’s dijon mustard. Ingredients: 2 sweet potatoes, cut into ½” pieces 1 tsp chili powder ½ tsp paprika ¼ tsp garlic powder Few dashes of turmeric Salt Olive oil avocado aioli: 2 avocados 1 garlic clove (optional) ½ lemon, juiced 1 tablespoon Sir Kensington’s dijon mustard 1 tablespoon hemp hearts, plus more for topping Filtered water, to thin Salt and pepper, to taste Cilantro, for topping Method: Preheat oven to 425 degrees F. Line a sheet pan with parchment paper. Toss the sweet potatoes with olive oil, paprika, chili powder, garlic powder, and turmeric.
Thankfully this easy-to-make superfood dip with keep your cravings at bay with nutrient-dense ingredients like spinach, garlic, beans, red peppers, and avocado. Plus, the vitamins A and C it contains will help boost your immune system in these cold winter months.
Avocados are so much more than just the main ingredient in guacamole. They’re an underrated health food with wide-reaching benefits. In fact, new research published today in the Journal of the American Heart Association shows that consuming an avocado a day may be the key to keeping bad cholesterol at bay.
By: Cassie Shortsleeve, Q by Equinox The Mayo Clinic recently estimated that a staggering 70 percent of Americans are on prescription drugs. Which makes it especially nice to know that some docs have started scribbling a different kind of Rx on their note pads: one for fresh produce. The Fruit and Vegetable Prescription Program—which has launched in places like Lincoln Medical Center and Harlem Hospital Center in NYC and Unity Health Care/Upper Cardozo Health Center in D.C.—prescribes “Health Bucks” to be redeemed at local farmers’ markets. The goal is to reinforce the idea that “feeling better” can be as simple as eating better, explains Jennifer Cook, a clinical nutritionist involved in the program. Related: The Vegetable Diaries After all, filling up on the right foods provides your body the best armor against disease, the vitamins and minerals it needs to age well, and the nutrients that help your brain and organs perform at their peak.
The hashtag “avocado” has been used over 1.6 million times. From An Avocado DIY recipes for avocado hair and face masks abound, and it’s easy to mash one up and spread it all over your face. I was tipped off to avocado oil’s potential as it’s used in Kiehl’s recently launched “Creamy Eye Treatment.” When I read that Lupita Nyong’o uses it on her hair and skin I knew I was onto something: Could avocado oil dethrone coconut oil? Be warned, though: Avocado oil is nowhere near as ubiquitous as coconut oil yet.
Jasmine and Melissa Hemsley of Hemsley + Hemsley may be the UK’s most delicious food writers and nutritionists – constantly thinking up healthy recipes that encourage their readers to live more healthy, energized lives. Melissa: I’d love a frittata and guacamole for breakfast followed by a chicory almond latte. Jasmine: I love a bone broth based vegetable soup to start the day, even in the summer, and some juicy ripe fruit for 11s (mid morning snack) like papaya or fresh peaches. For lunch it would be MORE than ideal if someone took me out for a juicy, grass- fed ribeye steak with plenty of caramelized fat and a glass of red or a seafood platter and a chilled white, followed by a few squares of really dark chocolate with salt and chili. For supper I love hot and comforting food to wind down for the day – something like creamy coconut vegetable curry or quinoa with sautéed leafy greens, lots of homemade kimchi, and lashings of extra virgin olive oil – strange but delicious.