[Eating Rainbow | Green | no. 2 Avocado]
We doubt we’ll make this one ever again.
At least, not for another six months, or as long as it takes to burn off the 4,000 calories in that glass that we consumed in less than 42 seconds because it was so incredibly incredibly ohmygosh (!!!) incredibly creamy delicious.
Did we say 4,000 calories? We left a zero off. Or two. We meant 400,000 calories in a single glass of an Avocado Smoothie.
But they’re good calories! (Don’t you love/hate it when people say that?)
No, really, they are.
Instead, we’re just going to tell you that after eating avocados almost daily for the last month (just another little “project” we did on the side), we feel a little bit awesome. Of course, this may have to do with small changes we’ve made in the last few months in other places as well (flaxseeds! olive oil! water!), but we know that the 20 vitamins (like C and E) and minerals (like potassium and folate), antioxidants (carotenoids), and fiber in avocado helped as well.
We put chopped or sliced avocado on pretty much anything and everything, but our favorite way to eat it is simply: sliced in half, pit removed, sprinkled with salt. Sometimes we squirted a little hot sauce on there.
We weren’t sure how we felt about an Avocado Smoothie, though, when we first came across it on the site. Avocado as a drink? Pureed smooth? Would it taste like guacamole in a glass? Or more importantly, how would it taste as something sweet?!
The answer to all these questions is “delicious.”
We pulled together recipes for avocado shakes drowning in the sweetness of condensed milk, hopped up on coffee, and smoothies that included other green vegetables and herbs. In the end, we stuck with those ingredients that didn’t take too much away from the avocados health benefits but still made a good drink: lemon juice for flavor, honey and a drop of vanilla for sweetness, yogurt for added creaminess and coconut water to thin it down to a “drink.”
serves 2 (no seriously, it’s for two, not just you. don’t try to drink all of this yourself, you greedy little monster)
1 large ripe avocado
2 tablespoons fresh squeezed lemon juice
¼ teaspoon vanilla
¼ cup Greek yogurt (our favorite right now is Voskos)
½ to 1 cup coconut water
2 tablespoons honey
pinch of salt
optional: mint or basil (we tried it with both, and while we’re sure other people will love it, we actually don’t like either herb that much. it reminds us too much of cilantro)
Slice avocado in half, remove pit, and scoop small pieces of the avocado flesh into a blender. Make sure to scrape as much of the dark green flesh from the skin as possible, since this is where the highest concentration of nutrients is (see www.avocados.org).
Add lemon juice, vanilla, yogurt, and ½ cup coconut water (and handful of herbs if you’d like) to blender and blend on medium-high speed until smooth. Add more coconut water a little bit at a time until you get the desired consistency.
Stir in honey and salt to taste. Pour into glasses and drink right away.