With a new year comes the promise of eating better and healthier. We put away eggnog and cookies and reach for water and rice cakes. But let’s face it — who wants to sacrifice flavour for the sake of counting calories? That’s why I love avocados — this versatile fruit (yes, it’s a fruit!) is not only healthy, but also delicious.
Despite their luxurious and creamy texture, one avocado boasts more than 9 g of fibre — more than any other fruit. Half an avocado has more potassium than a banana and lots of brain-protecting folate. Plus, avocados have the mono- and polyunsaturated “good” fats that are recommended as part of a healthy diet. Bonus: avocado oil may significantly increase the amount of collagen in skin, which may help improve your skin tone and its elasticity — ideal for recovering from too many late-night holiday parties!
Most of the avocados we have in Canada are imported from Mexico — the world’s first avocado growing region. Mexico’s rich volcanic soil and semi-tropical climate produce a superior tasting avocado, perfect for using in many of our Chatelaine recipes. But removing the pit from avocados can be tricky — even I’ve had a blunder or two when taking out these finicky pits. Thankfully help is at hand; watch me demonstrate the easiest and safest way to pit an avocado in this video.
Then you’ll be set to try avocados in…
Our avocado smoothie is so creamy and sweet, it’s almost like dessert!
This spicy zesty Aztec soup contains all the essential Mexican flavours and trimmings.
This pan-fried salmon and avocado omega burger is packed with good nutrients.
Meal in a bowl
We love this Japanese-inspired ginger-shrimp brown-rice bowl.
Even the pickiest carnivore won’t miss meat in our vegetarian clubhouse sandwich.
We substituted avocado for some of the butter in our healthier avocado pound cake with raspberry glaze.
For more Mexican avocado recipes, visit Miss Avacado.