Avocado: The Little Miracle Worker

28598640_UnknownIt’s no secret that I love avocados. I eat them in some form or other every single day: blended with juices, smashed on corncakes or toast with tomato and chilli powder, as a dip or dressing with crudités or salad (see photo) as a sauce with pasta, even in chocolate mousse! (There are recipes in the Menu at the top of the page).

‘But they are so full of fat and calories!’ Yes, they contain fat and calories, but they are the good sort, the sort your body needs. As I said earlier, I eat them every day (along with those other so-called weight-gainers, nuts and seeds) and I am not exactly breaking the scales!


Have you ever noticed how vegans usually have glowing, soft skin? It’s probably all the avocados! Adding avocados to my daily diet certainly helped clear up my mysterious skin disorder, an itchy scaly rash that appeared out of nowhere and nearly drove me mad. You can read about it here: How I Juiced My Skin Clear: A Rash Decision?

Avocados are little miracle workers. They are nutrient-dense, great for your skin, your brain, your immune system, providing protein, energy and fibre. They can help lower cholesterol and fight inflammation. They are a meal and a medicine cabinet all in one fruit.


‘Oh, but they’re either too hard or over-ripe, or you end up throwing some away because it won’t keep!’ We always have one ripening in the fruit bowl and one waiting in the fridge. The best way to test for ripeness is not to press the wider part of the fruit, but the ends, where the stalk is, so you don’t bruise it and make it go black.

Do you know you can freeze avocado? If you only require a quarter or a half of one, say for a smoothie or sandwich, you can chop or slice the remainder, put it in a freezer bag or container in the freezer and it will keep for ages until you need it. No waste. (Same goes for over-ripe bananas, by the way).


(The above is a Vegan Gluten-Free Nut-Free Bread Mk IV – the best yet!

I’ll soon be posting a recipe for Guacamole with Coriander, Chilli and Moringa. Meanwhile, try eating ripe avocado with a spoon straight out of the shell with a squeeze of lemon or lime and a twist of black pepper. It will fill you up for longer than any chocolate bar or packet of crisps, flooding your body with lots of healthy vitamins, minerals, protein, carbs and fats to provide it with sustained slow-releasing energy, rather than leaving you feeling tired and hungry and reaching for another nutrient-free snack.

ps An easy way to peel a ripe avocado and remove the stone is to score down the shell and flesh with a sharp knife from top to bottom in quarters, the 4 parts will fall away and the stone will pop out, you can then peel the quarters like an orange.

You’re welcome!

Copyright: Chris McGowan

Lemony Avo Pine Nut Spread

This arose out of necessity: there was a mini avocado in the bowl with the bananas that had been there all week and I fancied avocado salad, surely it must be useable by now? The avocado had other ideas. It was so hard, we could have played cricket with it! So, not to be completely outwitted, it was peeled, stoned and chopped and placed in the Braun grinder/chopper with some chopped spring onion, a good squeeze of lemon, some pine nuts, a splash of virgin olive oil, some pink Himalayan salt and some ground black pepper. (All the ingredients were organic).

It was lush! It really worked. I had some with the salad and the rest on some Nairn’s Gluten-Free Oatcakes. Loved every bite.

Avocados are such a versatile fruit and it has been said that you could practically live off them (with water), they have so many essential nutrients for the human body. They are good for your skin, heart, and brain too, with Vitamin E, protein and essential fats. I have avocado in some form every day, often blended into a juice.

(If you want it a bit thinner just add a little more oil and lemon – or persuade your avocado to get a wriggle on with its ripening timetable!)


Copyright: Chris McGowan