I am on an avocado kick right now. One of my favorite snacks is half an avocado sprinkled with sea salt, and just eating it with a spoon. I also am trying to find creative ways to use up all the avocados, since I buy so (too?) many at a time and they all get ripe at once! Avocado pasta salad is a great choice.
Avocados are loaded with phytosterols and polyhydroxylated fatty alcohol (PFA), which contain an arsenal of anti-inflammatory benefits to help prevent and relieve osteoarthritis and rheumatoid arthritis. Continue reading “Lunch Today: Avocado Pasta Salad”
I just bought a new blender and I love it. It blends frozen fruits and veggies with no problem and makes them so creamy that I can hide almost anything it. I suggest that you invest in a very good blender, especially if have children who are picky eaters because you can hide so many things in a smoothie! This everything but the kitchen sink smoothie is called this because depending on what I have in the fridge, that’s what is for breakfast. This is perfect for those raspberries and bananas that are too soft to pack for lunches, but you don’t want to waste them. Continue reading “Breakfast Today: Everything But the Kitchen Sink Smoothie”
Switching to a raw food diet, also known as a “living food” diet, can have significant health and wellness benefits, from increasing energy and weight loss to disease prevention and minimizing the degenerative conditions of aging. A raw food diet consists of eating fully uncooked and unprocessed food, but can include food preparation techniques such as fermenting, spiralizing, dehydrating, and blending. And because there is little to no heat applied in the raw food kitchen, foods are kept “living,” which preserves the integrity of many nutrients. Some raw “cooking” techniques, such as sprouting and fermenting, unlock valuable nutrients, making an ingredient more digestible. Continue reading “Dinner Tonight: Creamy Raw Avocado Soup”
Personally, this could easily be a meal on-the-go. I have been trying to get my kids to eat avocados and they refuse, and then a friend told me to puree it with milk and cocoa powder. Not only was it a hit, my kids thought they were having a chocolate milkshake! I sneaked in some spinach, too. The dates add some sweetness naturally.
Avocados are high in monounsaturated fatty acids, which is great for heart health. They also contain healthy fatty acids. Moreover, avocados deliver a healthy dose of fiber, antioxidants such as vitamins C and E, an array of B vitamins, and a range of minerals, including potassium and magnesium.
Many people have a hard time choosing a ripe avocado. To check for ripeness all you have to do is gently press your thumb into the top of the avocado; it should give a little under the pressure. Unripe avocados are bright green, turning a deep purple-green when ripe. Continue reading “Dessert Tonight: Chocolate Green Smoothie”
Many of my friends have raved about this chocolate and avocado blend – but I just couldn’t picture the flavors. That was until I tried this recipe. Traditionally, chocolate mousse is loaded with cream, eggs and sugar. This version replaces all of those with heart-healthy avocado without sacrificing flavor or the creamy texture you are used to. For those of you who may be skeptical, you have to just try it.
The key is to use almost overripe avocados to attain that light and airy texture a traditional mousse has.
Added bonus is that is you use dark chocolate (I used 70%), then you are also getting tons of flavanoids, antioxidants that help fight free radicals! Continue reading “Dessert Tonight: Dark Chocolate Avocado Mousse”