A plant, a vegetable and a fruit that grows on trees, mostly in Mexico, Brazil, South Africa and many other places in the USA - this is the avocado.
Did you know that they are left to ripen for 1-2 weeks after harvesting, as they are poisonous when unripe, but the daily consumption does wonders for the organisation. Avocados are the fattiest plant food there is, but these fats and oils are useful. Eating 100g a day will provide nearly 15 per cent of your vitamin needs. As well as oils and vitamins, it is very rich in fibre and a great source of antioxidants.
What are the benefits?
It is anti-inflammatory because of its beneficial fats, it is also excellent for high cholesterol and for cardiovascular disease, one of the most common causes of death today, and the two are closely linked. A dieters also like to eat avocados because of their fibre content, which stimulates digestion and lowers blood sugar levels.
The best recipes with avocado
Avocados should be eaten raw. Heat can turn it bitter and destroy its vitamins. Creamy, soft and relatively neutral, it is used in both savoury and sweet dishes. Most growers flavour it with lime, salt, pepper and a drizzle of olive oil. Besides this, guacamole is a favourite recipe for avocado lovers, and don't forget the avocado-based brownie.
Vegans, attention!
The creaminess of the avocado is often used as a vegan cream, great for pasta, as a base for spreads, but it can also be made into a delicious chocolate cream with a little agave syrup and Dutch cocoa powder. It's worth sneaking avocados into your diet to get as much as possible, especially raw.
