People have long struggled to keep their cut avocados fresh and green, but, thanks to a woman in New Zealand, those tough times are over. Cherry Gaddes recently shared her avocado-saving secret on social media, and the internet is saluting her
This is especially true in Mexico, where farmers are trying to keep up with the US’s thirst for avocados. Avocados and fir trees both thrive at the same altitude and in the same climate, so in Mexico’s mountains of Michoacan a lot of forestry is being cleared to make room for the more lucrative avocado plants. Trees are also cleared around the avocado plants to make sure that they’re exposed to enough sunlight.
When you eat a perfectly ripe avocado, it’s the epitome of delicious, wholesome food. Australia-based company Naturo Technologies has invented the ‘Natavo Zero’, which it claims gives avocados a minimum of 10 days refrigerated shelf life even after they’ve been opened. The machine’s agricultural engineer Jeff Hastings told Mashable Australia that the technology works by “turning off” the enzyme in the fruit which causes it to turn brown when exposed to oxygen.
Avocado lovers rejoice! You can now grow your own avocado tree. Which is pretty darned fantastic news because avocados are in short supply ATM due to everyone jumping on the healthy eating bandwagon. All you have to do, is put a peeled avocado seed into the hole, place it in a large, water-filled pot and wait for it to grow.
Turn off that stove, because BBQ season is upon us! But there’s more to grilling than burgers, hot dogs and corn. Here are five unexpected things that prove you can BBQ anything if you put your mind to it! Fire it up!
This bolognese sauce is packed with flavourful little extras (mushrooms, herbs, Worcester sauce, red wine…) so you can banish any qualms about blandness right now. Get the recipe from Quorn. Get the recipe from Eat Yourself Skinny.
Because for some unknown reason, people are convinced that a slab of avocado over a dollop of Heinz makes them that bit more sophisticated. Forgive me, unless avocados contain the elixir to immortality or everlasting youth, I can’t comprehend the breakfast snobbery of those who add them to everything.
Many of us are eating avocados every day – or at least that’s what the 90,000+ avocado toast posts on Instagram would suggest. Here’s a big myth debunked: for one, eating avocados regularly won’t make you fat. “The monounsaturated fats in avocados are what give it the creamy texture that make it such a good replacement for butter, margarine or mayonnaise,” says Michelle W. Book., the in-house nutritionist at the Canadian Health Food Association.
Sounds bizarre (not to mention a recipe for a cracked tooth), but chowing down on the avocado stone is apparently really good for you. It’s also teeming with more soluble fibre than oats and most other foods and is so good for us that it makes up 70 per cent of the nutritional benefit of the entire avocado.