Avocados

Avocados are quite good for us. They are a wonderful fat for our brains and our bodies. One avocado has twice the potassium as a banana and they are also very high in fiber, vitamins K, B5, B6, C and folate. They also help the body absorb fat-soluble nutrients such as the carotenes.

Avocados are also one of the lowest vegetables for pesticide toxicity. Their thick skin prevents the absorption of the poisons so this veggie needn’t only be purchased organic.

Living in New Hampshire, avocados generally arrive quite green. I used to buy them and leave them on the counter for several days. Many times they would be hard one day, equally hard the next two and rotten on the fourth. But, I discovered a handy trick which works like a charm. As soon as I buy avocados, I place them in a brown paper bag with an apple. Two days later (sometimes three) they are soft and ripe and delicious!

The correct way to peal an avocado is as follows: slice through the skin down to the core and rotate the two halves around. Slice the remaining halves in two. The seed then comes away easily as does the peel. Some of the most nutritious parts of the avocado are just beneath the skin so it’s best to get all of this.

A bit of edible acid also brings out the flavor of avocados. Some like to add lemon, but my favorite is apple cider vinegar. I cut the avocado into chunks and place them in a bowl. Then just a splash of vinegar combined with a generous dash of salt makes them superb.