Avocado
Nature's butter — creamy, satisfying, and one of the kindest fats you can eat.
Why I love it
A ripe avocado turns a piece of toast into breakfast and a salad into a meal. It's rich and grounding, full of the kind of fat that keeps you full and your skin happy.
Buying it
Buy them at different stages — a couple ripe, a couple firm — so you always have one ready. Ripe gives gently to a squeeze at the stem end; if the little stem cap pulls off green underneath, it's perfect.
Storing it
Ripen firm ones on the counter (faster in a paper bag with a banana), then move ripe ones to the fridge to hold a few days. A squeeze of lemon or lime keeps a cut one from browning.
Using it
Mash on sourdough toast, slice over eggs or a grain bowl, fold into a salad, or blend into a smoothie for silk. A little flaky salt is all it needs.
A little nutrition
Rich in heart-healthy monounsaturated fats, fiber and potassium — the good fat that helps you absorb the nutrients in everything around it.
Don't buy a week of ripe avocados at once — buy a range of ripeness so one's always ready and none go to waste.