Avocados, Avocados, Avocados!

avocadoAvocado season is in full force here in Florida! Some folks might not care so much about that, but at the Haka House that is goooooood news. We eat it at breakfast, at lunch, at dinner. We throw it in smoothies and make pudding with it. We gave it to Baby Colt as one of his very first foods. In short, it’s a staple here, and not just because it is yummy! Avocado is loaded with health benefits ranging from cancer fighting to heart boosting and everything in between. Even better? It’s awesome NATURALLY, just the way God made it! Here’s a quick rundown of some of the best benefits and a super awesome new recipe for even the avocado skeptics among us (silly people!).

  • Avocados are the best fruit source of Vitamin E. This vitamin is an essential Vitamin that protects brain function and boosts heart health in a major way. It supports nerve cells
  • Avocados help with Eye Health. Loaded with the carotenoid Lutein, this yummy fruit can aid in protection against macular degeneration.
  • People who eat a diet rich in folate have lowered stroke risk. Guess what has folate? Yep, that scrumptious green, buttery fruit.
  • The Potassium in Avocados is an important nutrient for lowering blood pressure.
  • The Monounsaturated Fat is a good for you fat. Adding it to a salad will help with nutrient absorption, satiety, and add a nice boost of over 20 vitamins.

 

Mexican Avocado Soup

Ingredients:

1 small sweet Vidalia onion, chopped or sliced

1 clove garlic

Olive oil, ghee, or organic butter

½ tsp Cumin

½ tsp chili powder

Dash of Cayenne Pepper

1 Haas Avocado and 1 Florida Avocado (or 3 Haas)

Chicken Broth (up to 4 cups, as desired)

Salt and Pepper

Cilantro and sour cream for garnish

In a saute pan, heat olive oil. Add onion and garlic and saute until onions are tender or even slightly caramelized. Add cumin, chili powder, cayenne, salt and pepper. Saute 1 more minute. Transfer onion mixture to a blender. Scoop out avocado meat and add to blender. Add 1/2cup chicken Broth and blend until creamy. From here, add chicken broth until desired consistency. I like a thicker soup, personally.

Transfer to a pot and heat to desired temperature. Serve with a scoop of sour cream and some chopped cilantro!