Food

Avocados From California

It’s picking season in California and the Hass avocados are king. Gotta tell you, California avocados are far superior to Mexican. I might be bias but the flavor is just deeper. Its the oil content I’m sure, as they have to travel long distances and are picked earlier. They’re probably better when you actually eat them in Mexico.

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I always love this time of year because my brother sends care packages from our ranch. What’s in this package you ask? Avocados of course, silly. Just got one a few days ago and my friends all came by to grab them. I did save a few for myself and have been adding them to everything from salads to smoothies.

As I’m sure you’ve heard by now, avocados have had a bad rap. They were demonized for their fat content and are now praised for it. How things change in the world of “whats healthy – whats not”. Anyway, the avocado in rich in antioxidant vitamins A, C and E that help protect cells from free radical damage and prevent conditions such as heart disease. Also, energizing B vitamins and potassium for regulating blood pressure. Oh and cramps people, those nasty cramps you get in your leg in the middle of the night… eat more potassium.

Add them to your life! A friend of mine eats 1/2 an avocado a day and is slim, strong and happy. Maybe we should all eat more.

Here’s an easy unrecipe to get you started:

My Family’s Guacamole

Perfectly Ripe Avocados (soft but not mushy)

Your Favorite Fresh Salsa (I mean the good stuff with no additives and in the refrigerated section)

Salt to Taste (preferably sea salt)

Fresh Squeezed Lemon Juice

I know, I know, I didn’t give you amounts. There’s a reason for this, each avocado is unique. Some are very oily and some are not. Flavor of the avocado makes a huge difference.

Mash your avocados up in a bowl, leaving big chunks. Add your salsa to taste, I’m usually a 4:1 ratio girl (avo:salsa) as I like to taste the avocado. Salt to taste, you may not need it depending on your salsa and a few tablespoons of lemon juice. This help it from it getting brown on you and its good. Some people like more/less, your choice.

Air is the enemy. If you make this way before you serve it, put plastic wrap/parchment touching your guacamole so air is not touching the avocados. This will help it from discoloring to a yucky grey brown color.

Serve with you favorite chips! Enjoy! Avocados are some of my favorite!

 

Disclaimer: I am not a doctor so don’t take medical advice from me.

 

 

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