Whipping Up Some Avocado Cream

By, Robyn Latman, Esq.

It’s time for a trip to the kitchen.  When was the last time that you made something with your avocado rather than just slicing it on a sandwich or stuffing it into an omelet?  Avocado toast?  Sure.  Smoothie addition?  Of course.  But avocado cream?  Now, that sounds good to me.

Technically a fruit, we usually think of the avocado as a vegetable. 

You already know that avocados are delicious, that they are full of heart-healthy fats and that they are a good source of fiber, potassium, Vitamin E, B-vitamins and folic acid.  But, did you know that they also enable your body to absorb more of the fat-soluble nutrients from other foods that you eat with them?  That’s right.  

This hero of the Mediterranean diet encourages its meal companions to be mightier than they could otherwise be. 

Much like olives, over half of the fat in avocados is oleic acid.  This monounsaturated fatty acid makes it easier for your digestive tract to form transport molecules which take many powerful nutrients up into your body. 

The healthy fats in avocados are key supporters of our inflammatory system, and their anti-inflammatory properties make them particularly useful in combating arthritis.   Avocados are also a good source of lutein, an antioxidant that may help to maintain your eye health as you age.  

Every day is a good day for guacamole.

We love to dice our green, pitted friends, add some lime juice, red onion, cilantro, garlic and tomato to scoop up with our favorite chips, pile onto nachos or stuff into burritos, but there are other delicious ways to include this green food into your meal. Not just for Cinco de Mayo, avocados are for every day.  

So, let’s step into the kitchen.  I am sharing this recipe to use avocados in a new way.  I call it Avocado Cream.  I’m betting that you will call it delicious.

 In a food processor or a blender, combine the flesh from one avocado, the juice from one lemon, a dash of pepper and salt to taste.  Last night, I whipped up this sauce in my mini cuisinart and added it to whole wheat pasta with broccoli, sundried tomatoes, ricotta cheese and some grated parmesan. 

It would be great on a whole wheat tortilla with lettuce, tomato and brie.  You can try it as a sauce for shrimp or fish, a dip for vegetables or whatever way you desire.  Have fun and experiment. 

How will you use your avocado cream?  Enjoy!