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Avocados (with sample recipe)

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European sailors en route to the New World used avocados in place of butter. I’m guessing those seamen were all about flavor and consistency. They knew they were ingesting a true super food, newfangled ideas about cholesterol and heart health be damned. There is nothing quite like scooping out a bite of creamy green heaven. From Medical News Today:

“Apart from being an excellent source of fiber and vitamins, research suggests that there may be a number of other benefits associated with the fruit, including: lowering cholesterol levels, reducing the risk of diabetes, promoting lower body weight, and preventing cancer.”

From personal experience, creamy foods with high fat content like avocados completely wipe out sugar cravings. Say it with me: “fat doesn’t make you fat, sugar makes you fat.” I recommend a glass of water and an avocado to curb even the most decayed and powerful sweet tooth. This explains why it’s such a popular choice for those with nutrition goals (I despise the word diet). From the same study:

Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults.

The study also found that people who ate avocados were more likely to have a lower body weight, BMI (body mass index), and waist circumference.

Now that we’ve proven that the avocado will make you a healthier man or woman, let’s touch on picking the right one.

If you’ve shopped for the fruit before, you know to rummage until you find a soft to the squeeze representation. It should yield to just a bit of finger pressure. However, only the true avocado connoisseur knows this clever trick- flick that little stem from the top; it should snap off with ease. You’ll know it’s ripe if you see only a bright green. If it’s overripe, you’ll see brown.

Now, if in your search, you see a bunch of avocados with no stems, you’ll know I was there just before you and have the best of the lot in my shopping cart already. Down the street you go.

Now, I love guacamole as much as the next fantasy football playing cat, screaming at the TV on a Sunday morning at 10:00am (West Coast, baby). Honestly, however, I just eat half an avocado with a few pinches of sea salt and a shake of garlic powder.

Need a recipe?

  1. Slice in half
  2. Remove pit
  3. Sprinkle salt
  4. Shake garlic powder
  5. Repeat and enjoy
  • Jacob Ullman

    My favorite food in the entire world . . . Well done Gabe.

    • Gabe Kapler

      Thanks, Jacob. Always appreciate you.

  • Brian

    Avocado is nature’s mayo! Lovely addition to be some sprouted grain bread with some over easy eggs on top.

    With summer somewhat around the corner, don’t be afraid to throw some avocados on the grill with some shrimp or chicken skewers. It tastes great with a little chili pepper and lime juice added.

    • Will

      @brian how do you grill an avocado?

      • Hey Will, I found this great recipe (and easy) on how to grill avocado, check it out: http://www.avocadocentral.com/avocado-recipes/Haute-Grilled-Avocados

        • Will

          Thanks I am going to try this

          • Brian

            That recipe’s instructions are nearly identical to what I do. They don’t need to be grilled long. I’ve always diced into slices when grilling them. Add the lime juice before grilling and chili pepper afterwards for the spice.

  • Terri Torrez

    I keep a container of kosher salt in my desk. Throw an avocado into my bag and it’s the perfect late afternoon snack.

    • Gabe Kapler

      Agree, Terri.

  • chad

    Kap,
    Why do you only eat half of an avocado? Does a whole avocado have too much fat, or maybe you just like to save some of the goodness for later? Love the blog. My wife and I follow daily.
    Thanks,
    Chad

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