{"id":150,"date":"2009-08-07T12:34:29","date_gmt":"2009-08-07T12:34:29","guid":{"rendered":"http:\/\/blog.beliefnet.com\/yourcharmedlife\/2009\/08\/avocado-adventuring.html"},"modified":"2009-08-07T12:34:29","modified_gmt":"2009-08-07T12:34:29","slug":"avocado-adventuring","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/yourcharmedlife\/2009\/08\/avocado-adventuring.html","title":{"rendered":"Avocado adventuring"},"content":{"rendered":"

Have you heard that there’s supposed to a shortage of avocados this season? Gosh, I hope it’s not too bad: the avocado has long been a prized piece of produce in my world. Once when I was a chubby 13-year-year, I selected an avocado-citrus salad in a cafeteria line and my mother shrieked, “Nooooo\"avocados.jpg\"<\/span>!” I honestly thought someone had had a heart attack, or at least that she’d seen a rodent, until her follow-up pronouncement: “Avocado is soooooooo fattening.” Gosh, I thought I was doing something good — grapefruit, lettuce, all the skinny food. In fact, I’d never seen avocado before and didn’t really know what it was. Obviously, I’d gotten fat some other way.<\/p>\n

<\/div>\n
I’ve learned since that although avocado is high in natural oils, they’re the best oils going, and we need them, within reason, for essential fatty acids, the proper functioning of the endocrine system, and to look glowy and dewy instead of dried up and older than our years. These days, I use avocado inside and out — the mashed pulp, mixed with tiny bit of lemon juice, makes a nourishing facial masque. (Some brave friends of mine have even used it as hair conditioner; I’m not quite that earthy.) <\/div>\n
<\/div>\n
When it comes to cuisine potential, this luscious “green butter of the tropics” can make any<\/div>\n

\"avocadosummertime soup into “cream of whatever.” (When using avocado in a blender recipe, add it at the end of blending. It’s delicate and doesn’t want to be processed too much.) But to keep things simple, I’d like to share with you the guacamole my husband I enjoy as (1) a dip for veggies or flax crackers; (2) the scoop atop a green salad (where the tuna-salad or chicken-salad used to go); (3) stuffed into a scooped-out home-grown tomato for a Christmas-colored summer treat; (4) a tasty substitute for butter on baked potatoes or yams.<\/span><\/p>\n

<\/div>\n
Victoria’s Easy Guacamole<\/div>\n

<\/span><\/div>\n

\"avocado<\/span><\/p>\n

2 ripe avocados <\/div>\n
1 Tbls. lemon juice<\/div>\n
1 medium tomato, chopped<\/div>\n
1 scallion, finely chopped<\/div>\n
1\/2 stalk celery, finely chopped<\/div>\n
1 tsp. cumin<\/div>\n
1\/8 tsp. cayenne<\/div>\n
High-quality earth or sea salt to taste<\/div>\n
<\/div>\n
Slice avocados in half. Remove seed and scoop flesh out with a spoon. Place in mixing bowl and mash coarsely with a fork. Add lemon juice, mix in, and continue mashing until the consistency is a bit less chunky. Fold in other ingredients until well mixed. 3-4 servings. This will keep up to 48 hours in the fridge, but it’s best if consumed right away.<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Avocados have been maligned for their high fat content, but here Victoria Moran, author of The Love-Powered Diet, shares how they fit deliciously into a healthy diet.<\/p>\n","protected":false},"author":177,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-150","post","type-post","status-publish","format-standard","hentry","category-health-happiness"],"yoast_head":"\nAvocado adventuring - Your Charmed Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/yourcharmedlife\/2009\/08\/avocado-adventuring.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Avocado adventuring - Your Charmed Life\" \/>\n<meta property=\"og:description\" content=\"Avocados have been maligned for their high fat content, but here Victoria Moran, author of The Love-Powered Diet, shares how they fit deliciously into a healthy diet.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.beliefnet.com\/columnists\/yourcharmedlife\/2009\/08\/avocado-adventuring.html\" \/>\n<meta property=\"og:site_name\" content=\"Your Charmed Life\" \/>\n<meta property=\"article:published_time\" content=\"2009-08-07T12:34:29+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/blog.beliefnet.com\/yourcharmedlife\/avocados.jpg\" \/>\n<meta name=\"author\" content=\"Victoria Moran\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Avocado adventuring - 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