Avocados are not only delicious – they’re versatile enough to use in soups, dips, salads, drinks and even – wait for it – ice cream. Originating in Mexico, this ‘fertility fruit’ was eaten by the Aztecs around 9000 years ago. Seems they were onto a good thing by including these ‘superfoods’ in their diets.
Avocados are high in unsaturated fat, that’s the heart-healthy type, and contain no sodium or cholesterol. They do, on the other hand contain the antioxidant lutein and plant sterol beta-sitosterol which is claimed to lower cholesterol levels. They also contain a fatty alcohol called avocadene which is effective in lowering blood pressure. This makes avocados an excellent food to include in your hypertension-busting diet.
Avocados are a luxury best enjoyed in moderation, since they’re high in calories. The best known varieties are the Hass and the Fuerte, and when you purchase them from the grocery store they will probably be unripe. To speed up ripening place in a paper bag at room temperature and once ripened keep in the refrigerator for a couple of days.
- 3 chilies, chopped finely
- Large bunch coriander, chopped
- 2 ripe tomatoes, finely chopped
- 1 small onion
- Juice of half a lime
- 3 avocados (ripe)
Using a pestle and mortar, pummel the chilies, tomatoes, coriander and onion to a paste. Add a little bit of water and the lime juice, then mash in the avocados. Serve with breadsticks or a few low salt tortilla chips.
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