While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
They are that “slimy,” egg shaped, green fruit that are absolutely the bee’s knees. I absolutely love avocados. They are so wonderful that you don’t really need to add much to them.
Avocados originated in Latin America and were known as a fertility fruit (likely due to their shape). They are filled with monounsaturated fat which is important in a diet free of large game meats and dairy. Though they are filled with calories from fat they do have more potassium than bananas and are rich with several vitamins, namely: Riboflavin, Niacin, Pantotenic acid (B5), Vitamin B6, Folate, Vitamin C, Vitamin E and Vitamin K. Diets high in avocados also tend to show lower levels of bad cholestrol.
As previously mentioned, I love avocados. Usually we have guacamole; however, sometimes we have the on sandwiches, on chicken, on toast or (this one is just me) alone sprinkled with a bit of salt.
- 3 avocados
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 2 tomatoes with seeds removed
- 1 tablespoon chopped cilantro
- 1 tsp of minced garlic