Food for Thought, Avocado Toast
Many think an avocado is a veggie but really it’s a pear-shaped berry.
That’s right, it’s a fruit!
“[They] help reduce bad cholesterol levels in your blood and lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells. Monounsaturated fats are also typically high in vitamin E, an antioxidant vitamin most Americans need more of.”
Rich in vitamins A, E + K. Avocados also have vitamins B, C and trace minerals including magnesium and potassium (both known to help reduce blood pressure).
Technically there are hundreds of different avocado varieties out there, but here in the United States there are notably just two; California avocados (aka HAAS) and Florida avocados.
The Florida avocados have a smooth green skin and tend to be larger then the California avocados. They also have less fat so they are not as rich and creamy as the Haas, but because of this they also hold their shape a bit better and work really well in a recipe. They look and taste great on salads.
The Haas on the other hand have a dark green or black pebbly skin, and the flesh is richer and creamier. This is the kind avocado that makes amazing guacamole.
When you are shopping for avocados you will know you have a perfectly ripe avocado by using this little trick: You can lift up this little belly button to take a peek at the color – if its a bright vibrant green, you’ve got a good one, if it looks brown under there – leave it at the store. But either way, pop that belly button back on when you’re done.
Once you have your avocado home, leave them right on the counter in a cool dry place until you are ready to use them.
A hard avocado will usually ripen within a few days. If they ripen before you are ready, you can put them in the fridge to slow down the ripening process. On the flip side, if you need to ripen them faster, you can pop them in a paper bag.
If you need to store an avocado that has already been cut, cover the surface with some lemon or lime juice and place in an airtight container in the fridge. You may still have bit of oxidation but I have found this to be the best option for storing the unused portion of the avocado.
Working with your avocado is very simple. Grab a knife and cut the avocado in half lengthwise. When you cut in you will feel the pit, you can use that as your guide as you go around the avocado.
Then simply twist and separate.
To remove the pit you can give your avocado a little squish and the pit should pop right out. You could also use a knife to carefully remove the pit but watch out for avocado hand!
Then you can either peel the skin off or scoop out the flesh with a spoon.
Now you are ready to slice, dice or mash your avocado.
Here is a great tip from out awesome client, Barbra
use this device to escape the avocado hand epidemic!!!
Avocado Sprouted Toast is an easy way to get in your daily avocado.
-2 slices Sprouted bread, toasted
-1 avocado, sliced
-fresh lime juice to taste
-Sea salt and pepper to taste