So I put on socks for the first time yesterday. Yup, socks. The sun is setting sooner and cool evening breezes are rustling through the trees hence the need for my socks.
I actually made and photographed this avocado soup last month but with so much going on as I write my upcoming book, I didn’t get a chance to share this with you guys. That’s okay the days are still warm so you can feel free to eat this – without socks 🙂
So my mom went to Jamaica this summer and I always beg her to bring back “pears”.
In Jamaica, avocados are known as pears, and they are HUGE! They are also a bit more yellow on the inside and I find that they have a bit more of a milder taste than traditional avocados.
Other than that they’re pretty much the same.
I just love the novelty of having a giant avocado 🙂
This soup was SO easy to throw together and uses just a few ingredients…
Just toss in the blender and slurp away.
I’m thinking back on my week and I think I’ve eaten an avocado every day. I won’t go on about it because I think by now you have a sense of how awesome they are but if you’ll allow me to indulge just a little I’ll share some interesting tidbits that you may not be aware of.
Avocado for me right now is like being in a long term relationship. You swear you know every single thing there is to know about the guy, you’re holding hands and going steady but every now and again you learn something about him that surprises you.
Recently I read a study that showed that avocado boosts the nutrient absorption of other foods eaten with it. They especially boost the absorption of beta carotene (Vitamin A). Say whah??
So that means that there are some pretty interesting food combos for you on the horizon. Foods that are rich in beta carotene are typically yellow and orange foods so things like – sweet potatoes, carrots, squash, red peppers (ironically red peppers have more beta carotene than yellow). Dark leafy greens and broccoli also have high levels of beta carotene so if you’re eating avocado with your salad – two thumbs up for you.
Avocados are also an anti-inflammatory food as well and can help to protect against liver damage.
What I really like about avocados is that you can feel confident as you smush your avocado on toast because you’re eating one of the safest commercial crops in terms of pesticide exposure. Most studies show that due to the thick skin there’s no need to purchase organic as the skin protects the fruit from pesticides. That’s right save your coin because mother nature has you covered.
If you’re looking to give your metabolism a boost add in some avocados. They’re rich in monounsaturated fat that is easily burned for energy. Also eating about half an avocado at lunch will make you less likely to eat more later. The trick is not to go overboard.
Boost Your Metabolism with these 5 Easy Tips!
This soup is light, refreshing and full of flavour thanks to the cucumber and basil. It makes a great starter dish to a meal if you happen to be entertaining.
Want more avocado recipes? Check this one out!
Creamy Chilled Avocado Soup
- 1 avocado
- 1 cucumber
- 1 lime juiced
- ½ teaspoon sea salt
- ¾ teaspoon cumin
- Pinch of cayenne
- 2-3 basil leaves finely chopped
- 1 cup vegetable stock
- 1/3 cup coconut milk optional
- 1/3 cup diced tomatoes optional
- Add all ingredients to blender or food processor except coconut milk and tomatoes and blend.
- Pour soup into bowls and garnish with a drizzle of coconut milk and diced tomatoes.