If you've been following my blog you will notice that a lot of my personal recipes, and the recipes that we feature from other authors, contain avocados. Some experts consider the avocado a super food. I know the term super food sounds cliché, but I take that term to mean that the food source contains a considerable amount of nutrients compared to other foods similar in size and weight; and since my philosophy and strategy is to add nutrients instead of restricting food when helping my clients get healthy and lose weight, it only makes sense that the avocado is in my repertoire.
Here are some of the most abundant nutrients on a 100 gram serving...
- Vitamin K: 26% of the RDA.
- Folate: 20% of the RDA.
- Vitamin C: 17% of the RDA.
- Potassium: 14% of the RDA.
- Vitamin B5: 14% of the RDA.
- Vitamin B6: 13% of the RDA.
- Vitamin E: 10% of the RDA.
- Includes small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).
This is coming with 160 calories, 2 grams of protein, 15 grams of healthy fats, and 9 grams of carbs. Seven of those grams of carbs are fiber, so there are only 2 “net” carbs.
Not only are avocados great to add to salads and smoothies, but I find their unique texture is great in dessert recipes too. My first experience was with my Avocado Pudding (see recipe here). I was pleasantly surprised how well it turned out, and even more delighted that my not-so-avocado-loving husband also enjoyed it.
If you are a fan of ice cream or frozen yogurt, but are looking for something that contains more nutrients, this avocado ice cream is definitely highly recommended.
For more information on this recipe visit healthextremist.com
Avocado Ice Cream
- 2 avocados
- 1 /4 cup raw honey, or pure maple syrup
- 1/ 4 cup full fat coconut milk
- pinch of sea salt
- squeeze of lime
- Peel avocados or cut in half and remove the pit, scraping out the flesh.
- Smash avocado meat with a fork until no lumps or place in blender.
- Add honey to avocado meat, mix thoroughly with spoon.
- Put mixture in blender.
- Add coconut or other milk you are using to the mix.
- Blend on medium until you get a nice smooth consistency.
- Take out and freeze for at minimum 2 hours or overnight.
Note: Sometimes the ice cream may be too frozen to eat directly from the freezer, so you may have to let it stand a little while in order for it to defrost (about 15 – 30 minutes).
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