In our written series of Yoga Yummies we will venture, with a light-hearted manner, to highlight the magic of chosen power foods, their consumption and origins – and, importantly, how they can invigorate us, bring energy and joy into our daily living while helping us to enliven our yoga routines.
Adonic avocado – the origins
Avocado, Persea americana, is the green superstar of our today’s topic. It is a tree-growing fruit originating from Mexico and the areas of South America, being cultivated by the indigenous people already in the prehistoric era. The avocado itself, along with similar sister species, was found spreading across Southern climates from Peru to California, from Jamaica to New Zealand and tropical Africa.
In these and many more locations, our astounding avocado is commonly cultivated also nowadays, the Spanish conquistadors being the first to introduce this creamy, tasty treat in Europe.
Avocado is sometimes called an alligator pear, perhaps owing to its somewhat scruffy skin. Curiously, the original name of the avocado in the Aztec vocabulary refers to a testicle – this due to its shape and, it may be, due to its potency as an aphrodisiac. In any case, it was considered a kingly delicacy of precious value by the Aztecs, deserving great merit in trade and cuisine equally today.
Adonic avocado – the vitamin essence
The lavish, luxurious substance of avocado boasts the alphabetic of vitamins such as A, B, C , D and E, all vital in maintaining a healthy skin complexion, high levels of yogic energy and a keen eyesight. Of course, cardiovascular benefits follow as well, due to the to nutritious consistency of good fatty acids. Not to mention, the fibers of avocado will work wonders for that tremendously trim yoga belly!
Avocado is excellent consumed internally, and equally beneficial as an enriching vitamin boost for the external ectoderm – that is, it has magnificent moisturizing properties as a facial treatment, and mashed avocado can be safely applied, regardless of the skin type, as a nourishing mask by itself or mixed with honey.
Adonic avocado – choose & store
To choose your perfect, rich and ripe avocado, be sure to look for those that feel firm, yet soft upon a gentle squeeze. Steer clear from overly soft avocados, as they are past their optimal stage already, while looking for an unbruised and non-blemished, evenly colored sample to best treat your taste buds. There are several species of avocados, and the darkness of color is not a direct indicator of ripeness, as for example Hass avocados have a more darkly colored skin compared to for example Reed, a more glossy and bright species.
Avocados available in the colder climates are usually brought in the earlier stage of ripening, as actually avocados begin their ripening whilst being taken off from the tree, and thus buying stone-hard avocados is also fine – letting them to ripen and soften for a couple of days in room temperature, where they are best kept, will reveal their smooth, silky texture. Of course, if wanting to postpone the ripening process, one can place the avocados to the fridge for extended conservation. The skin of a ripe avocado will actually peel off quite easily, and using a cheese cutter for cutting off the skin of an avocado is a surprisingly nifty method.
Adonic avocado – eat & enjoy!
Guacamole, a creamy avocado dip constructed of mashed avocado, lime juice and olive oil, is an age-old classic that never loses it charm. Try mixing mashed avocado with natural yoghurt and, pineapple and fresh berries for an excellent post-yogic treat, or have sliced avocado accompany matured white cheese and strawberries.
It tastes wondrous in sushi, and carries a great culinary delight as a surprisingly sound companion for an omelette, not to mention its power as a secret smoothie weapon. Armed with avocado, towards the sunshine of a new dawn!
Yogasync me! Join Ram, Internationally traveled vegetarian chef, yogi and Dad to make his delicious recipes in the World of Cuisine Video Classes: