Avolution: The Revolution of Avocados.
Let’s debunk the fat-trap. Avocados are fatty, indeed. But not all fats are created equal.
The fat contained in avocados is known as monounsaturated fat—also found in olive oil and most nuts and seeds. Its effects on the body are contrary to the generalized, misinformed assumptions on fat.
Monounsaturated fats helps reduce our bad cholesterol (LDL) – the type of cholesterol associated with heart disease.
In other words, avocados won’t add any extra, undesired, visible fat to your body (unless you eat ten a day), but will lower the extra, unwanted and invisible-but-deadly fat in your blood and nurture you so that your body doesn’t crave nutrients.
When we crave extra nutrients we aren’t getting, we experience sudden hunger urges and anxiety that begs for food in order to calm down. And we usually reach for the easy way out (your regular junk snack).
But the point of eating (healthy) is quality, not quantity. The more nutritionally high foods we eat, the lower and less frequent our cravings for unhealthy, unnurturing and addictive foods.
Speaking of nourishment, avocados are also rich in minerals, fiber, vitamin A, vitamin C, vitamin E, folic acid, antioxidants and they are considered a top aphrodisiac food. The Aztecs referred to them as “testicles.”
So let’s drool here for a second over these two green, easy to make & highly nutritious entrees / snacks you can make with avocados.
I’m-Not-That-Hungry Power Bites.
To devour for breakfast or dinner. If it’s lunchtime and you are that hungry, use as side dish to accompany the bigger deal.
– 4-5 or more whole rye / wheat / other grain toasts (use rice cakes if you’re not gluten friendly)
– 1 healthy-fatty avocado
– 1 handful of arugula
– 1 garlic clove (or powder)
– 1 tbsp of spirulina powder
– A bit of lemon & Himalayan (or sea) salt.
– Toast bread if needed.
– Cut the garlic in half & rub on the toast. Warning: It will get garlicky but your breath won’t sing as much as when you’re chewing it. For rice cakes, better use garlic powder (add at the end).
– Drizzle olive oil on the toasts (the never-been-kissed-super-virg
– Smash the living life out of that avocado and spread on each toast.
– Add green stripes of spirulina and salt to taste (do not snort).
– Place previously washed bitter ‘n’ slightly bitchy arugula in the middle of the place with lemon drops or balsamic vinegar.
Feel your blood getting cleansed by all the green.
Feel your shoulder blades itching… Wait, what’s that? Wings!?
Spirumole ‘n’ Nachettos.
This will green up your usual mole and idealize your otherwise pale and lonely nachos in less than 10 minutes.
Serves one and a half people.
– 1 big avocado
– 1-2 tbsp of olive oil
– 1-2 garlic cloves, if you’re a garlic enthusiast
– 1 teaspoon of spirulina powder
– 1 handful of fresh cilantro
– 1 tbsp of lime or lemon juice + sea or Himalayan salt to taste
– half a glass of water (it will make it more dippable).
– Optional: top with some arugula bitterness or use arugula as a side treat or little salad.
A word on the Nachettos—traditionally known as Nachos:
Corn is one of the most abused grains right after poor, messed up Soy. Make sure you get your nachos organic, non-GMO and with a maximum of three ingredients: Nachos, veggie oil & sea salt. Any additional ingredients, unless specifically stated otherwise, are usually additives (read: evil and unnecessary).
Suggested course of action for this meal: While you eat, try speaking fake (or real) Spanish.
Got any quick avo-love suggestions? Yum them out in the comments.
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