One of things I just luuurrrvvve about Banting is that avos are on the Green List, and green means “GO” in Banting language! I have heard someone mention that up to three a day is the recommended daily intake of avos on the LCHF diets. I have also overheard someone say that a pregnant woman could not be healthier than if she lived on avo alone whilst preggies – now that’s a bold statement!
I love avos for their oily, nutsy, creaminess and the fact that you can simply slice up an avo, remove the skin and pip and fill the hole with vinegar, plus a sprinkling of seasoning for a very satisfying lunch-on-the-go and let’s face it…a salad is no salad without avo!
We all know that avos make great guacamole and are the key ingredient for a timeless Ritz, but aside from the obvious have you ever wondered what else you can do with your beloved avocado pear? I have and so decided to do some digging – and this is what I found…
For some reason avos are a big hit at breakfast time, and being ‘the most important meal of the day’ I knew I had cottoned onto something when I discovered this genius’ suggestion of frying eggs inside avos!
Whilst from the top it may look as if you have managed to cook your egg perfectly in the little pip hole, you actually cheat by cutting an avo in half, removing the pip and then slicing off the rounded ‘bottom’ so you are left what a thick slice of avo, with the skin on. Place it in your warm skillet and crack your egg into the hole…place a lid on top and allow it to cook gently on a low heat until ready. Perfectly finished with a light seasoning of season with either Eat.Arts Kala Namak Gourmet Salt (a brilliant egg accompaniment) or Caprese Exotic Spice Mix. Oh….and sooooo impressively pretty too!
Another idea I just loved draws inspiration from the fact that an avo is really a fruit….and as most fruits make brilliant ingredients for iced lollies, why make the exception for an avo!
Simply smoothly puree the following ingredients:
- 1 Tbsp freshly squeezed lime juice
- 1 Tbsp fine sugar
- half a cup of warm water
- a pinch of Eat.Art Sea Salt…pour into lolly moulds and place in the freezer to set.
A super idea just in time for spring (yes, I said it) which is just around the corner…bring in on!
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.