Today’s featured food is one of my favorites! In his book Life Changing Foods, Anthony William calls the avocado the mother fruit. He writes, “It’s vital to appreciate avocado as the foundation of the pantry, the conductor of the symphony, the strongest link in the chain, the landmark, the soul of all other foods.”
The avocado is a tree that is thought to have originated in central Mexico. The fruit, which contains a single large seed, has a textured inedible skin and yellow-green flesh that is smooth and creamy.
Avocados are easy to digest, making them helpful for soothing and healing the digestive tract. They have anti-inflammatory properties that behave like aspirin, without thinning out the blood. This reduces narrowing and swelling in the linings of the stomach and intestines.
Because they are a healthy source of omega-6 fatty acids, avocados help to heal the brain and central nervous system, alleviating dementia and Alzheimer’s. They also reduce the effects of aging on the skin.
Avocados are high in fiber, nutrients, vitamins and minerals, containing more potassium than bananas. Combined with other plants, this amazing fruit increases the nutrient value and absorption of those foods.
Eat more avocados to help combat heart disease, infertility, kidney disease, stroke, digestive disorders, sciatica, memory loss, muscle cramps, shingles, thyroid disease, food allergies and sensitivities, and cancers.
I love how versatile avocados are. I use them to create more than guacamole. They can be chopped and added to salads, soups and chilies, combined with other fruits in smoothies, and blended to create nutritious salad dressings. One of my favorite ways to enjoy avocados is to slice them and combine with other foods in a Buddha bowl, also known as a hippie bowl, creating a simple, healthy meal. Tonight I added them to black bean and corn salsa (using non GMO corn).
Avocados have so many powerful health benefits, it is vital to incorporate them into a plant based diet daily. I don’t find that difficult to do at all!