Wednesday, July 22, 2009
I may have missed a great opportunity to work at the International Culinary Arts Academy of Cebu where a friend of mine is asking me to teach holistic nutrition/whole food cooking. I believe that job will find me again. But there’s one thing that I’m actually looking forward to here at home. It’s the avocados. I know that a good break is incomparable to a seasonal avocado but some simple joys are not meant to be passed by.
The avocados are ready to be gathered in just a few more weeks. It would actually take six months before the first fruits to show up and another six months to become fully mature avocados before they are ready to be harvested. My brother counted about 30 avocados but I was hoping that there would be around 50 or more just like last year. I would prefer several avocado trees than apple mango trees. A single apple mango tree (the small variety) can supply a neighborhood but a single avocado tree is only good enough us. It’s just because everyone loves avocados in the family.
Salad of French Green Beans, Romaine Lettuce, Avocados and Mandarin Oranges
Avocados are nutrient-dense food. They are almost complete in nutrients -carbohydrates, protein, fat, multiple vitamins and minerals and fiber. A regular-size avocado has about 300 calories alone mainly from fat which is monounsaturated fat that helps in controlling diabetes and lowering LDL cholesterol. Almost similar to nut except that the fat is easily digested which gives you those voluptuous curves.
They are higher in magnesium and potassium than bananas plus 14 other minerals. They are rich in B vitamins, vitamin E and K. They have one of the highest fiber content of any fruit. They are also rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. As a bonus, they are food for your skin and provide a refreshing alternative to over-the-counter facial products. Avocados are absolutely one of the best fruits in the world.
Avocados’ flavor is different from that of other fruit. They have a subtle nutty flavor instead of being sweet. But the beauty of avocado is not much of its flavor but because of its consistency. The buttery, creamy and silky texture is avocados trademark. This awesome fruit is added to many recipes and can be used in appetizers, salads, main course and desserts. At home, we scoop out the avocados into bowls and serve with cold milk and sugar.
There's one avocado that fell off the tree the other day. The flesh used to be vein-free and perfect but this one has flaws. Either way, these avocados in our garden are still the best I've tasted in the Philippines. They are also not picture perfect but to me when it comes to food photos, there is always something magnificent with any imperfection.