Avocados – 3 ways to use them

avocados

People either love avocados or they think they don’t like them.  I happen to love avocados.  Now, 10 years ago, I would not have said this. But, over the years I have become very fond of eating them.  I usually eat one whole avocado during the day either in a salad, by itself as part of my lunch, or as an afternoon snack.

Avocados are rich is good fats, they provide benefits for cardiovascular disease, weight management and diabetes, and they enhance your body’s absorption of nutrients.

But what can you do with avocados besides just eating them as they are?

Here are three great uses for avocados:

1.) Avocado Chicken Salad:
Take a rotisserie chicken and pull off all of the meat.  Cut the chicken into small pieces.  Take 2 ripe avocados and peel/cut them into small pieces.  Cover the avocado in the juice of 1/2 of a lemon or lime (to prevent browning).  Add the avocado to the chicken and mix.  You will not need to add mayonnaise because the avocado acts as a binder and makes the chicken salad tastes incredible.  Serve the chicken salad in a collard green leaf, butter lettuce leaf, over a salad, or in a tortilla.  This recipe usually makes about 6-8 servings.

2.) Chocolate Avocado Pudding:  I TOTALLY fooled my family with this recipe.  My kids were fighting over who got the last serving.  You won’t believe how good this tastes:

Ingredients:
3 tablespoons hemp seeds
1 cup agave nectar (or honey)
1 1/2 tablespoons coconut oil
4 medium avocados, pitted
1 cup cacao powder (or cocoa powder)
1 teaspoon sea salt
1 teaspoon vanilla extract

Optional Toppings:
1/4 cup walnuts
Fresh blueberries
Shredded coconut

Directions:
Blend the hemp seeds and 1 1/2 cups filtered water (or coconut water) on high speed in a blender to make fresh hemp seed milk.  Add the agave nectar (or honey), coconut oil and avocados.  Blend again until smooth.  Add the cacao powder (or cocoa powder), salt and vanilla extract.  Vigorously blend until creamy and smooth.  Top the pudding with walnuts, blueberries and shredded coconut.  Serve immediately or chill in the refrigerator for 20 minutes.

3.) Avocado Mask: Yes, that means wearing food on your face 🙂
Once or twice a week, I smash a ripe avocado into a smooth pulp (a tiny bit of water can help smooth it out).  I apply the avocado mixture onto my face and neck, avoiding my eyes.  I keep the mask on for 30 minutes, and simply wipe it off with a warm wet towel.  After I remove the mask, I apply a nickel sized amount of coconut oil into my palm.  I let the coconut oil melt and then I gently pat it onto my face and neck without massaging it into my skin.  I wake up with soft, glowing skin the next morning.  The fats from the avocado help to soften my skin, and I love how coconut oil makes my skin glow.  Neither have caused my skin to breakout either.

I hope these ideas will inspire you to eat and use more avocados!

Take care and be well!

Eva

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