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But there is another green food that – for years – was maligned and considered taboo because of its fat content. Turns out the creamy, delicious avocado is extremely good for your health! I remember living in San Diego with amazing avocado groves, where you can buy a large bag of those glorious fruits for what we might pay for a single one at the supermarket. Mexican food is such a staple in California, and guacamole was offered at every event. Yet most people shied away from it or ‘allowed’ themselves only a small bit so they could stay on their ‘low-fat’ regimen.

Thankfully we have seen the error of our ways at last and it’s now widely accepted that not only is the fat in an avocado not bad for you, it actually adds tremendous health benefits. Avocado oil is similar to olive oil in that it is the monounsaturated, oleic acid kind that actually lowers cholesterol! In a study done at the Instituto Mexicano del Seguro Social, according to Dr. Jonny Bowden, not only did total cholesterol drop by 17%, but the cholesterol ratio – perhaps a more important indicator – also changed for the better. This kind of monounsaturated fat has also been linked to a reduction in the risk of cancer and diabetes.

Lutein is a specific antioxidant associated with good vision, and avocados are a great source of that as well. They are also high in fiber, potassium and folate – all nutrients that promote good health.

It’s interesting to add sliced avocado to things like omelets, green salads and beans ‘n rice dishes. But it’s just plain fun to use its creaminess in more unusual ways, such as spreading ripe avocado on bread instead of mayo for a sandwich. Or add it to a smoothie to make it ‘smoothier!’. My favorite by far is to use avocados instead of cream to make chocolate mousse. Try this recipe and you’ll not only never know it was made with avocado, but make it part of your weekly ‘go-to’ dessert menu. I love it with fresh raspberries. See what you think:

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