Avocados are back in season and we are having them everyday for breakfast, lunch and dinner! 😀
From RM15 for an avo just about 1.5 months ago, the price has now dropped to RM5 each for New Zealand avos. Â I stock up on our avos twice a week. I buy green, hard and unripened ones and they ripen really quickly when I place them together with other fruits like bananas and oranges in room temperature. Â If only avos are more affordable here, we could then eat them all year round. When we were in New Zealand two Decembers ago, avos were sold cheaply everywhere. At the weekend farmers’ market, avos were sold at NZ$1 each and I remember buying a big bag full of them, only to have them all polished off in just a few days.
Since we have a few ripen avos today, the girls had avo on toast this morning. Â Alycia mashed up the avo and spread them like butter on her crispy wholewheat toast while Drama Queen had thinly sliced avo on her toast. Â Cass had avo wedges minus the toast.
Also known as an alligator pear or butter fruit, the versatile avocado is the only fruit that provides a substantial amount of healthy Monounsaturated Fatty Acids (MUFA). Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals. Â Avocados do not contain any cholesterol or sodium, and are low in saturated fat.
Avocados are good for your heart, help to lower your cholesterol and are loaded with fiber. Â The fat in avocados can help you absorb nutrients from plant foods while the power antioxidants in avocados help to protect your eyes. Â Avocados may help prevent cancer too, just to name a few.
As for moi, I had half an avo, a blood red orange, a slice of wholewheat toast with dad’s homemade pandan kaya and chia seeds, a handful of coconut coated almonds and boiled curried chick peas. And not forgetting my Izumio hydrogen water to give me all the energy I need for another busy day while detoxifying my body.
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