Creamy, buttery, healthy, avocado is a great addition to our diets.
What used to be a simple ingredient we see in natural skincare–has anyone tried making an avocado mask to calm and soothe facial redness?–has now become a nutritional powerhouse that many of us can’t get enough of. Packed with vitamins, minerals, fiber, and antioxidant properties, this super-fruit can help decrease the risk of obesity, diabetes, heart disease, and overall mortality.
As if that weren’t enough, avocado is a versatile fruit that you can mix and match with other healthy foods. This makes it easy to work with on busy mornings, where you could barely think about other things (i.e. breakfast) apart from work and sending off family.
Ditch the salty butters and saccharine jams for now. I’ve compiled a list of delicious avocado recipes you should try.
“Beat five eggs with a splash of milk or cream and a little salt and pepper. Mash a ripe avocado, season and add a squeeze of lemon juice. Throw in a handful of crumbled tangy cheese such as goat’s or feta; stir once. Toast and butter four slices of good-quality bread, and keep warm. Melt a knob of butter in a pan, add the eggs and cook, stirring, over medium-high heat so they scramble fairly fast. (This keeps them fluffy; for a creamier texture, go lower and slower.) Take off heat just before the eggs are done to your liking – they’ll carry on cooking in the residual heat. Divide the avocado and cheese mix between the toast and top with the egg, a pinch of chilli flakes and more black pepper.”
1 slice country bread
¼-½ avocado, depending on size
1 small Armenian cucumber
¼ teaspoon finely grated meyer lemon zest
6 fresh mint leaves, roughly torn
1-2 tablespoons crumbled feta, optional
sea salt and pepper to taste
olive oil and lemon juice to taste
marash chili (or your favorite chili) to taste
“First, toast the bread. While the bread is toasting, use a peeler to shave the cucumber into thin strips. Start on one side and shave until you’re about 1/3 of the way through, then flip and shave from the other side (discarding or snacking on the seedy center). Then place the shaved cucumber in a bowl with the meyer lemon zest, torn mint leaves, crumbled feta (if using), and season with salt, pepper, lemon juice, and olive oil to taste. Slice the avocado and arrange it over the toast, then season with a pinch of salt. Top the toast with the shaved cucumber mixture and garnish with a generous pinch of chili.”
1 quarter avocado
2 slices prosciutto
2 slices tomato
Thin slices of red onion, to taste
1 slice whole grain toast
“Place prosciutto on top of the toast. Smash avocado with black pepper to taste until it’s a spreadable consistency. Smear avocado mixture on top of prosciutto. Pile on the onions and tomato slices. Top with black pepper, to taste.”
1/2 cup old-fashioned oats
2 teaspoons chia seeds
1 cup coconut-milk beverage or almond milk
1/2 ripe avocado
1 (1-inch) piece fresh ginger, peeled, roughly chopped
1 cup frozen mango cubes
1 cup loosely packed baby spinach
1 tablespoon unsweetened almond butter
1/2 teaspoon matcha (green tea powder)
Unsweetened coconut flakes, granola, and/or raspberries (for serving)
” Soak oats and chia seeds in coconut milk in a small bowl at least 10 minutes and up to overnight. Transfer to a blender and add avocado, ginger, mango, spinach, almond butter, and matcha. Puree until smooth, then divide among 2 bowls. Top with coconut, granola, and/or raspberries and serve.”