Makes 4 cups
I can’t believe it’s taken me this long to write about the amazing avocado. I’ve alluded to it here and there, but finally it’ll get the attention it deserves. Before I go on however, a little note of encouragement for all of you who don’t love avocados. There was a time when I was with you. I didn’t appreciate it, I didn’t get it. It’s a fruit but it isn’t sweet or tart or refreshing, in the way you normally think of refreshing. No, it’s creamy, rich, buttery even, and it’s subtle earthy flavor has been described as creamy pistachio. Not sure I would agree actually, because the sublimity of its flavor is truly unique. But one day I decided to give it another try and well, there was no turning back. It’s been a love affair ever since. I could write avocados a love letter, a poem or even an avocado song. I want to, but I won’t. Let’s get down to why avocados are so good and good for you.
HOLY FAT! Literally and figuratively. Avocados are super fatty and it may as well be holy. In fact, 85% of its calories are fat derived and all of it contributes to anti-inflammatory properties. (Remember that most illnesses begin as some form of inflammation, so this is important to remember!) Half of that fat comes in the form of oleic acid and this goody helps our digestive tract produce transport molecules that helps increase absorption of fat soluble nutrients like carotenoids.¹ Good news indeed! Avocados are involved in benefiting our hearts and cardiovascular systems. They play a role in fighting cancer, too. According to Rebecca Katz, glutathione, a combo of amino acids, acts as “an internal vacuum cleaner” escorting carcinogens away from healthy cells and out of the body. The most interesting thing I’ve read is that avocados actually increase oxidative stress in cancer cells and prepares them for apoptosis, or cellular death.¹ So, they nurture our healthy cells by improving inflammation and oxidative stress while at the same time killing off cancer cells?! Good job, avocados! Oh, they also regulate blood sugar levels (another benefit of the holy fat) and they are great for the skin. Added bonus, I’d say!
No wonder I eat 1-2 avocados weekly. They’re delicious in salads, in sandwiches, over rice and beans, with eggs, in smoothies! (I LOVE smoothies especially during these hot months.) Even Claire has joined in on the avocado obsession. Like mother, like daughter!
1/2 hass avocado
2 1/2 C frozen mango
10-15 largish mint leaves, chopped (I like the smoothie on the minty side so I went with 15)
1 C water
1/2 C coconut milk
1 T ground flax seeds
1 T agave nectar
1 T coconut oil
1 t freshly squeezed lime juice
1. Place all ingredients in a blender and blend until blissfully smooth. You won’t need ice unless you use fresh fruit, in which case, add 4 ice cubes.
(There’s thorough info here on the fats in avocados that is very interesting!)