"An Avocado Delight" by Kirstin Massmann

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 Avocados have, more often than not, always been associated with Mexican cuisine.  However, the times have changed and as always, so have food trends.  Now avocados are popping up in several different venues.   But why avocados?
Now that the country is attempting to become more health conscious, people are beginning to lower their intake of saturated fat by cutting out mayonnaise, salad dressing, high-fat red meats etc.  Sadly, however, food without fat just isn’t as tasty (or at least that’s what they say).  If that’s the case, toss in some avocado to still get that lovely fatty mouth feel and great flavor but without the artery clogging saturated fat or chemically created fat substitutes like olestra (which the FDA described as ‘causing abdominal cramping and loose stools’…gross).  Avocados are packed with monounsaturated and polyunsaturated fats that actually help lower cholesterol, making it a great substitute for mayonnaise, salad dressings, and other dips high in fat.
Although avocados consist mostly of ‘good fats’ it is important to remember they (good fats or not) still contain 30 grams of fat per avocado,  which is about 45% of the daily recommended amount of fat for the entire day.  That being said, I wouldn’t suggest eating one with salt and pepper every morning for breakfast (cough cough Dad).  Instead, enjoy in moderation by cutting thin slices and tightly wrapping the remainder with the skin intact in plastic wrap.
 The more people are using avocado for normal day to day substitutions the more creative food suppliers are becoming.  We recently found a richly delicious ‘Avocado Pie’ at the Bobcat Café in Vermont, a flavorful ‘Avocado Margarita’ at Caoba in Bucktown, Chicago and even a new line of extra virgin avocado oil.  So mix up your next soup, omelet or smoothie and be creative with avocado, you won’t regret it!

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