The Goodness of: Avocado
Published October 1st 2016
Size 6.25 x 8 inches
Avocados are having a moment, and for good reason. Creamy and nutritious, there’s no wonder we’re all going crazy for them. Yes, they’re high in fat, but it’s the good kind, plus they have antioxidant properties, help protect against damaging free radicals and help maintain healthy blood pressure. Part of of a series of four ingredient-led superfood cookbooks, Avocado has chapters divided by texture and offers an abundance of recipes to enjoy this healthy fruit. Whether you like it smooth, smashed, chunky, or whole, there doesn’t seem to be a way that this nutrient-packed fruit can’t be eaten. Smashed on toast for a snack, topped with eggs for brunch, blitzed into feel-good smoothies, chopped into zingy salsas to serve with fish or meat, sliced into on-the-go lunches, shaken into a salad dressing or swapped with cream to make an indulgent dessert, the mouth-watering list goes on.
Lucy is a “self-confessed vegetable fanatic” who has worked in the food industry for 10 years. She has worked on various TV series, including Saturday Kitchen and Nigel Slater’s A Taste of My Life, was Food Editor of Sainsbury’s Magazine and has written for Delicious, Woman and Home, BBC Good Food and other magazines.