Last night, while watching the season finale of Lost, Big-P and I shared a bag of Natural Confectionery Company jelly snakes. Absolutely delicious and how bad can they be? They are all natural! Later – much later – that night, I lay in bed with my mind racing and my heart beating at a bazillion miles a minute. The sugar high took me into the wee hours, and as a result, today I am feeling slug like and overly emotional. There’s a hole in the sleeve of my favourite tshirt and it’s making me very, very sad.
Anyway, on the topic of food. I once heard that Loobylu is far too concerned with the ‘right things’ to eat. Yes, I am concerned but it doesn’t stop me from discovering my shopping basket is full of delicious, nasty morsels when I go shopping on an empty stomach. But I do try. Mostly.
A couple of weeks ago, the Sunday Life magazine ran a two page article titled “The 20 Healthiest Foods you can Eat” by health-food guru Rosemary Stanton. I tore it out and have it hanging on my fridge door. It’s a list that reassures me that most days we are doing pretty well. Some things rarely, if ever, get a look in, like oysters (wouldn’t know where to begin) and oranges (just, for some reason, not on my radar), but as a special “back to life-blogging” feature, I thought I might occasionally take an item from the list and write something about it. If you feel so inclined, leave your relevant recipes or links to your blog and recipes in the comments and we should get a really got collection of ways to eat the 20 Healthiest Foods.
Number 1 on the list is Avocado.
“This is one of the few fruits that contain fat but it’s the good unsaturated kind that helps us absorb the vitamin E in avocados. Half an avocado gives you almost 50 per cent of the recommended dietary intake (RDI) of vitamin E. As a bonus, you also get a good source of vitamin B6 and pantothenic acid (another B vitamin). Tip: Use avocado as a spread; it has a quarter of the fat of butter and margarine.” – R Stanton, Sunday Life
While throwing my fruit and veg into a trolley each Saturday, I mostly avoid the avocados due to the high prices, but when they are in season, I love making this guacamole which has its origins in a Moosewood Cookbook recipe.
juice of half lemon or whole lime
flesh of 1 large avocado
1 small clove of garlic minced
1/2 teaspoon of cumin
small piece of Lebanese cucumber finely sliced
small piece of red capsicum (pepper) finely sliced
2 big spoonfuls of mayonnaise (or to taste).
Squish the avocado flesh into a lumpy mush to your liking along with the lemon/lime juice. Add the minced garlic and cumin and mix well. Stir in mayonnaise thoroughly and gently stir through cucumber and capsicum. Serve with raw vegetables or corn chips for dipping. Also good in sandwiches and on toast.
So while the mayonnaise probably takes this into the realm of unhealthy this is pretty delicious. I have found that the more commercial the mayonnaise, the better it is. If you really want to keep it healthy, leave out the mayonnaise all together and it’s still yummy.
Ps. the illustration is a lie. Amelia actually won’t go near dip of any kind let alone green lumpy stuff.