This summer I've really come to embrace a food that Mamma McMillen has been raving about for years. A fruit that even she hadn't tasted until she moved to Tejas in the '70s. A berry whose color was way out of sight on major kitchen appliances across the country. The wonder food that is no stranger to tables in warm climates, which packs an overwhelming but underrated amount of versatility.
What is this unctuous, green-fleshed creature?
It's the one, the only - Avocado.
Now, I know that it seems like the biggest role the avocado can play in our culinary world is to be unceremoniously (and often times brutally) chopped, beaten then mushed into a bowl with some tomato, onion, cilantro and lime -- but who are we to put such limitations on a food with such potential? Though, I half to admit, my favorite way to eat an avocado is simply with a spoon... and don't get me wrong; I dig on some guacamole just as much as the next Texas native.
I highly recommend stopping into your closest Escalante's and dishing up some of their fabulous table side hand-mixed quac.
But there's so much more to the avocado that we take for granted. No, it's not a low fat snack, but as the title of this entry suggests, the fat that it does contain is actually very good for the body (and as far as I'm concerned, the soul). The fat within the avocado is a mono saturated fat, which taken in moderation is perfect for making other non-fat foods last longer in the system throughout the day. Hence, he who eats a little fat with his meal feels satisfied longer.
A feeling that becomes somewhat precious when you're at work and you've accomplished all of your morning tasks, gone through a pot of coffee and the clock mocks you by displaying that it's only 10:45... and there sits the office fridge... ready and waiting to spill its contents and sabotage diets all over the office...
I digress--
Avocados pack an amazing amount of vitamins like potassium. Not a big fan of bananas? (As sick as one might be for that fact alone...) Avocados actually have more potassium in a serving than the banana. I, like many, tend to question why we need so many vitamins and what they're good for in terms of their affects on the functionality of the body.
Ever been wrenched from an otherwise comfortable slumber by the arresting pains of a charlie horse? Eat more potassium. Along with potassium, we find vitamins B, E and K.
Ever been wrenched from an otherwise comfortable slumber by the arresting pains of a charlie horse? Eat more potassium. Along with potassium, we find vitamins B, E and K.
Vitamin B - boosts the immune system metabolism and cell growth, promotes healthy skin and hair
Vitamin E - promotes healthy skin hair and nails, serves as a mild anti-inflammatory
Vitamin K -promotes proper blood clotting and bone growth, fights against cancer cell growth
Studies have even shown that a diet rich in avocado displays decreases in bad cholesterol and increases in good cholesterol in the blood.
Where I've become most interested in the benefits of the magic fruit is in the beauty department. After a considerable amount of consumption of avocado this summer (hey, I had to research my subject, ok?) there were a few things that I took note of.
First of all was something that Mamma has been trying to explain for years; healthful food does not mean diet food. Think all vegetarians are skinny? Think again. Diet foods are considered as such because they are lean, low cal, low fat, low sugar, et cetera. When we choose to consume fat through a vegetable, fruit or legume, while yes, these simpler choices are much better for the body than a burger or fried cheese, there is still fat content nonetheless. So when I went 'cado crazy, my waistline paid the price.
Apart from this, though my skin sent me thank you letters (they were really tiny and porely written. Yuk yuk yuk!). As far as skin goes, my struggle has always been is with dryness. The avocado, with its richness in skin-friendly vitamins and minerals, created a glow from the inside out. I even got interested in the skin benefits enough that I looked up a few 'cado masks. They turned out to be really simple and kind of fun. The recipes varied from half of the flesh of an avocado to about a squirt of honey, to concoctions that sounded like full on salads. What was really interesting, too, was that even with a hefty oil content within the 'cado, there are some masks that treat oily or easily blemished skin. If you go searching for your own home remedy, remember that the stuff you find in the regular grocery market is truly meant for eating. Your best bet in finding these materials is to look for an organic and/or botanical grocer or pharmacy. Mamma even says to put your trust in the already processed facial products that contain the same remedial elements... "It's just more sanitary that way..."
While wearing your food is always fun, eating it is so much better. As with any food found on several different continents, we find that everyone has their own little twist on enjoying this little monster. In Asia, the "Butter Fruit" is eaten much the same way we eat cereal; diced with sugar and milk. It's also popular in milkshakes and smoothie drinks. Down Under, you'll find that instead of butter, toast is smeared with a smashed green coat. Of course in the warmer part of the U. S. of A., Mexico and the rest of South America, the "Alligator Pear"-turned-guac is a big deal on almost any Latin dish. Any meal can be transformed into a "California Style" recipe simply by adding avocado slices and alfalfa sprouts.
Studies have even shown that a diet rich in avocado displays decreases in bad cholesterol and increases in good cholesterol in the blood.
Where I've become most interested in the benefits of the magic fruit is in the beauty department. After a considerable amount of consumption of avocado this summer (hey, I had to research my subject, ok?) there were a few things that I took note of.
First of all was something that Mamma has been trying to explain for years; healthful food does not mean diet food. Think all vegetarians are skinny? Think again. Diet foods are considered as such because they are lean, low cal, low fat, low sugar, et cetera. When we choose to consume fat through a vegetable, fruit or legume, while yes, these simpler choices are much better for the body than a burger or fried cheese, there is still fat content nonetheless. So when I went 'cado crazy, my waistline paid the price.
Apart from this, though my skin sent me thank you letters (they were really tiny and porely written. Yuk yuk yuk!). As far as skin goes, my struggle has always been is with dryness. The avocado, with its richness in skin-friendly vitamins and minerals, created a glow from the inside out. I even got interested in the skin benefits enough that I looked up a few 'cado masks. They turned out to be really simple and kind of fun. The recipes varied from half of the flesh of an avocado to about a squirt of honey, to concoctions that sounded like full on salads. What was really interesting, too, was that even with a hefty oil content within the 'cado, there are some masks that treat oily or easily blemished skin. If you go searching for your own home remedy, remember that the stuff you find in the regular grocery market is truly meant for eating. Your best bet in finding these materials is to look for an organic and/or botanical grocer or pharmacy. Mamma even says to put your trust in the already processed facial products that contain the same remedial elements... "It's just more sanitary that way..."
While wearing your food is always fun, eating it is so much better. As with any food found on several different continents, we find that everyone has their own little twist on enjoying this little monster. In Asia, the "Butter Fruit" is eaten much the same way we eat cereal; diced with sugar and milk. It's also popular in milkshakes and smoothie drinks. Down Under, you'll find that instead of butter, toast is smeared with a smashed green coat. Of course in the warmer part of the U. S. of A., Mexico and the rest of South America, the "Alligator Pear"-turned-guac is a big deal on almost any Latin dish. Any meal can be transformed into a "California Style" recipe simply by adding avocado slices and alfalfa sprouts.
When shopping for avocados: Know that they are shipped in varying degrees of ripeness, so if they're rock hard, they'll be ready by the end of the week. You can help the ripening process by keeping them together in a paper bag, but check them often. If you're looking for more of an instant gratification, look for avocados whose skin has a little bit of give to the touch. Bruises are common, so you want even tenderness all over. A cool tip I recently learned was that if you pick the nub of its stem from the head, the inside of the pit left behind should be bright green.
I think the coolest recipe I've found in my studies is the Beer Batter Fried Avocado Wedges. Sure, it's taking a fat and frying it, but hey, it's a good fat.
-k
This entry is dedicated to Leigh Ahern, whom I have not seen in quite some time, but whom I will always remember for expressing the need for 'cados to make guac at an SMG grill-out pool party many summers ago.
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