Sandra Keros
Avocado has such buttery, fatty goodness that I use it liberally every chance I get. They are at their peak in Spring and Summer in California. My favorite is the Haas avocado - the only kind to use when making guacamole.
High in monounsaturated fat and twice the potassium of a banana, it is loaded with vitamins B6, C and K that make eating it taste even better. The fat (as all fat is) is important for the body to absorb vitamins in the foods you are eating and helps keep you sated longer, curbing hunger, so don't skimp on it. Here are some ideas for enjoying it:
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Sliced with Smoked Salmon (great when traveling)
- Diced on top of beans and rice with cilantro
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Diced on top of scrambled eggs
- Sliced with shrimp and tomato on arugula or baby spinach
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Diced in gazpacho (cold tomato soup)
- Sliced thinly in an omelette
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Spread on bread (Ezekiel) or G-F crackers (like Mary's Gone Crackers)
- Guacamole (ole!)
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