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Plant Avocado Seeds and Grow Avocados

Did you know that you can plant the avocado seed and grow your own avocado? All you need is water, toothpicks and some potting soil – and of course the stone from which you want to pull the avocado.

The guacamole is ready and you still have an avocado seed left? The avocado stone is also the seed for an avocado tree – so you can easily grow a tree for your home from a leftover avocado seed by planting it. However, you cannot harvest an avocado from such a tree, since the male and female flowers are not open at the same time, which means that self-pollination and thus ripening into an avocado are ruled out.

Plant avocado seeds and grow avocados

To get fruit, you would need two different types of avocado trees, each with their flowers opening in opposite directions. Nevertheless, the evergreen tree from the planted avocado seed is a pretty sight, for example in the conservatory, as a houseplant or in a greenhouse. Also read: Grow your own vegetables: 8 foods that keep growing back.

Grow avocado as a houseplant – that’s how it works!

Use the following trick to grow avocados:

Remove the avocado pit from the avocado, wash it well and let it dry.
Before you can plant it, the avocado seed needs to form roots. To do this, poke three toothpicks about halfway down the side of the avocado stone.
Then hang the avocado stone with the pointed side up in a glass container with water so that the lower end of the avocado is in the water.
The toothpicks serve as a holder and lie on the edge of the glass jar.

Off into the ground: plant avocado seeds

After about three to ten weeks, several roots will have formed and you can plant the avocado seeds in normal potting soil. It is important that the pointed part that was above the toothpick is not covered with soil. The pot with the planted avocado seed is then covered with a clear plastic bag or glass bell jar to create enough humidity.

Watered regularly and placed in a bright place at over 20 degrees, the avocado seed will soon begin to sprout. As soon as the plant has a few green leaves, you can remove the cover and place the avocado tree in its final location. It’s that easy to grow your own avocado!

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Cooking Tips

Buy Avocado or Not?

The avocado is literally on everyone’s lips, especially among diet-conscious people and vegetarians. But how healthy is she really? Can you still buy them when they are also being criticized as a problem for the environment?

The fruit of the avocado tree – yes, it’s fruit, more precisely: it’s berries! – came to Europe with the Spanish conquistadors from the tropical regions of Central America. The trees, which can grow up to twenty meters tall, now thrive in many tropical and subtropical countries and it is expected that China will soon increase its cultivation.

Avocado: What varieties are there?

To put it simply, avocados come in three different types that differ in shape and fat content: the Mexican (M), the Guatemalan (G), and the West Indian (W). Of the more than 400 varieties (often also crosses between two types), only a few are available from us.

Our local grocers most frequently stock the “Fuerte” (a cross between G and M) and “Hass” (G) varieties.

A Fuerte is pear-shaped with a smooth, dark olive green skin,
the Hass is rather ovoid to round with a rough, green skin that turns black when the fruit is ripe.
The varieties differ in taste: while the yellowish flesh of the Hass tastes more nutty, the greenish flesh of the Fuerte has a mild, creamy taste.

Fatty Superfood: Is the Butterfruit Avocado Healthy?

Fuerte and Hass have in common the high fat content of around 15 grams of fat per 100 grams. This makes the green gold a calorie bomb: 100 g of avocado contain around 160 kilocalories (FDDB), a “portion” (usually meaning half an average avocado with 250 grams ) with its 125 grams comes to 200 kilocalories (kcal).

But: The fats in avocados are mostly healthy, unsaturated fatty acids, including omega-3 fatty acids. They can even help you lose weight by boosting your metabolism.

In addition to the valuable unsaturated fatty acids, avocados also have a healthy high content of B vitamins, vitamin A and vitamin E as well as minerals such as potassium and magnesium. They are rich in essential amino acids that our body needs, for example, to build muscle or reduce stress.

All in all, the avocado is a healthy, plant-based source of fat and protein (but only 2g protein per 100g), and not just for vegans. Something else makes them healthy despite their fat content: the stone fruit contains few carbohydrates (3g/100g). This means that the superfood is also suitable for a low-carb diet and reduces possible ravenous hunger attacks thanks to the slowly digestible fats.

Avocado & Environment: Transportation, Water, and Other Issues

In the industrialized countries, consumption of the green berry is booming. But it is increasingly controversial – because it has more and more effects on the environment.

The problems of the avocado
Long transport routes.
The majority of the avocados available in Germany come from Peru, Chile, Mexico and also from South Africa. So they have very long transport routes behind them, and that always means high CO2 emissions. The negative thing is that the fruit spends the long transport routes in refrigerated containers, otherwise you couldn’t offer them in this country.
Export vs. local production.
Large companies produce for international trade and export their avocados, while small farmers mainly sell their products regionally. The fewer small farmers there are, the less it is possible to ensure that the local population is adequately supplied. The players in the agricultural industry have little interest in small sales markets such as the local population. Instead, they are geared to the demand of the international markets they serve.
Social tensions.
In Mexico – one of the largest avocado producers – 80 percent of the forests belong to village communities. However, since arable land is becoming scarce, illegal deforestation is increasing. The traditional communal management of the land is also becoming more difficult as more land is sold to influential agricultural companies. In this way, the social fabric becomes increasingly unbalanced.
Crime.
The avocado is a valuable commodity in countries like Mexico – so organized crime is now involved there as well. Among other things, the state of Michoacán became known, in which protection money is extorted from the farmers and they have to organize themselves with vigilante groups. A star chef even said that they are the blood diamonds of Mexico.
deforestation.
Especially in Mexico, which produces by far the most avocados (FAO), environmental organizations complain about the illegal deforestation to make room for new cultivation areas. Indigenous peoples in particular suffer from this (NZZ).
water consumption.
An avocado tree needs around 50 liters of water per day, which is already scarce in the rather hot, dry growing areas. It is usually taken from groundwater or rivers that are diverted for this purpose. It is estimated that 1,000 to 2,000 liters of water are required for one kilo of the greasy fruit (source: VZ). That is 5 to 10 bathtubs of water (100 to 200l each) for about 4 fruits.
Drinking water.
Cultivation regions suffer from the lack of water caused by industrial agriculture. The private drinking water supply is also becoming increasingly difficult and sufficient drinking water can no longer be made available for households in the cultivation regions. In some regions of Chile, the entire population is therefore supplied with drinking water via tankers.
Conventional cultivation.
Sustainability plays a minor role in the main growing areas, the fruit is mostly grown conventionally and in monocultures and also artificially pollinated (see avocados vegan?). The mineral fertilizers used in conventional agriculture pollute the environment, especially soil and groundwater (UBA) and thus also drinking water. So what we eat here as healthy is unhealthy for everyone elsewhere.
Bad working conditions.
The demand for the “green gold” is high – in order to meet it, the avocado producers try to grow as many avocados as efficiently as possible. This is at the expense of the working conditions: the pay is poor and the working days are long and physically demanding. To make matters worse, child labor is not uncommon in production – as with many jobs in the agricultural industry.
pollutants.
In many cases, the water contains many pollutants due to self-drilled wells and poor filtration. This puts a strain on avocados, which actually don’t need any pesticides themselves. In some cases, however, benzalkonium chloride is subsequently applied as a disinfectant – residues remain in the fruit.

An ecological advantage should also be mentioned: the plant is relatively undemanding as far as the soil is concerned, and pesticides are usually not necessary (during cultivation; poisons are used for transport and no savings were made in the past either).

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Is Avocado a Fruit or a Vegetable?

Whether avocado is considered a fruit or a vegetable is not so easy to tell at first glance. In this article you will find out which category avocado actually belongs to and which characteristics it is based on.

Avocados have been a popular food in Europe for many years. Whether as a spread on breakfast bread, as a dip or as a bowl: avocados are versatile and enrich national and international cuisine.

But when it comes to the question of whether green avocados can be classified as fruit or vegetables, opinions are often divided.

Avocado: fruit or vegetable?

Most people would probably immediately associate the avocado with the vegetable. After all, it doesn’t taste as sweet as most fruits. In fact, however, this fruit is a berry and therefore, from a botanical point of view, a type of fruit. Because the avocado comes from a perennial tree that belongs to the laurel family.

In some countries, residents have been consuming avocados for several thousand years. Depending on where the avocado is grown, there are different varieties:

An avocado variety with a smooth green skin comes from South Africa.
Israel, on the other hand, exports avocados with a low fat content.
Another popular variety from Mexico is called Fuerte and features an olive green skin.
The Hass variety comes from California and is characterized by a rough skin with a nutty aroma.

Use and ingredients of the avocado

Avocados originally grow in the tropical rainforests of Central America. Today, however, they are grown in many different countries, including Australia, South Africa, and the United States. In total, the fast-growing trees even produce up to 400 different cultivars.

The fruits are harvested when they are still unripe. The avocados then ripen in newspaper for a few days. However, the pear-shaped fruits are only ripe when they are almost spoiled. Then you can loosely remove the pulp from the pit and use it.

However, we recommend eating avocados in moderation, if at all. The fruits are ecologically problematic for various reasons. The long transport routes and thus the high CO2 emissions, as well as the high water requirements of the avocado plants are just some of the downsides.

If you decide to buy avocados from time to time anyway, make sure they are organic if possible. In this way you ensure that farmers have avoided using chemical-synthetic pesticides during cultivation.

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Avocado Brown Inside? Why You Shouldn’t Throw Them Away

If an avocado is brown on the inside, you don’t necessarily have to throw it away. In many cases, the delicious fruit is still edible. In this tip, we explain how to distinguish ripe avocados from spoiled ones.

Avocados are delicious, are rightly considered a healthy superfood and are becoming increasingly popular. However, the tropical fruits have a catch in addition to their bad ecological balance: It is not exactly easy to distinguish ripe or spoiled avocados from the outside – the surprise often only comes after cutting open. If you then find that the avocado is brown on the inside, you don’t have to throw it away right away. We explain how you can recognize a good avocado.

Avocado brown inside – still edible or spoiled?

There are two reasons why avocados turn brown on the inside:

If you cut open an avocado and don’t use it right away, the flesh will turn brown over time. This is due to oxidation, which also causes the brown coloring of sliced ​​apples. As a result, the avocado no longer looks as appetizing, but it is still edible. It is better to cut open avocados just before eating them. Alternatively, you can brush the cut surface with a little lemon juice to slow down the browning.
However, if the avocado is already brown on the inside when you cut it, it may no longer be edible. Below you will find out what you should pay attention to in this case.
If the avocado is brown on the inside, you should rely primarily on your senses and feelings. The following indicators will help you distinguish a ripe from a spoiled avocado:

If there is only a brown spot under the avocado skin, it is most likely a bruise. In this case, you can cut away the spot and still use the remaining fruit.
If the avocado only has one or two small brown spots inside, it’s still edible in many cases. Simply cut away the spots and use the remaining pulp.
However, if the flesh is streaked with brown spots or brown in several large areas, the avocado is no longer edible. In this case, you should discard the fruit.
The same applies if the fruit is very fibrous and has thin threads. Then the avocado is also no longer edible.
If you then have an unpleasant smell or taste or even moldy spots, you should definitely not eat the avocado anymore.
Caution: If the avocado has visible mold anywhere, you should definitely not eat it. It is then not enough to just cut away the moldy area, since the mycelium of the mold could have spread invisibly throughout the fruit.

Recognizing ripe avocados: you should pay attention to this

If you observe the following points, you can tell a spoiled avocado from a ripe one before you buy it and thus avoid food waste:

With the pressure test, you can see the degree of ripeness of an avocado from the outside: press lightly on the skin with the palm of your hand – an unripe avocado is hard, while a ripe avocado gives slightly. On the other hand, if it feels mushy or seems to have collapsed under the skin, the avocado is probably already bad. Attention: Don’t just do the pressure test with one finger but with the palm of your hand, otherwise the avocado will easily bruise.
Pay attention to the base of the stem: If the avocado is already brown here, it is probably already brown on the inside and no longer good. A better sign is if the avocado is still fresh and green at this point.
The color of the skin can also indicate a spoiled avocado: In the case of the most common type of avocado, ‘Hass’, it should be dark green or brown. If the skin is already black, the avocado is probably no longer good – especially if it feels a bit spongy. Other avocado varieties, such as the ‘Fuerte’, keep their green color even when they are already ripe.
Mold is always a clear indicator of a spoiled avocado. Even if the avocado only has a moldy spot on the outside, you shouldn’t buy it anymore.

Use unripe and overripe avocados

A sliced ​​avocado should be light green to yellowish on the inside and pleasantly soft (see picture above). If the flesh is still hard, the avocado is not yet ripe and has not yet developed its delicious aroma:

Unripe avocados ripen within a few days at room temperature. This is even faster if you store the avocado near apples.
If you have already cut open the avocado and only then discovered the hard flesh, you can still let it ripen a bit. So that it doesn’t turn brown inside, you should brush the cut surface with a little lemon juice or olive oil, put the stone back in the middle and close the two avocado halves together again. So you can easily let the avocado sit for another day and ripen.
If an avocado is already very ripe and soft, you can no longer cut it into pieces and use it in a salad. Nevertheless, you can still conjure up delicious dishes from overripe but edible avocados:

Especially for homemade guacamole, avocados should be really ripe and soft anyway, as the flesh is crushed anyway. Our recipe shows you how to make the delicious dip yourself.
You can also use overripe avocados for other sauces, dressings and dips. Depending on the recipe, you can simply puree them with the other ingredients.
You can also use ripe avocados in smoothies. It is particularly tasty, for example, if you puree an avocado with two bananas, a heaping tablespoon of cocoa powder and, if necessary, some sweetener.

Buying avocados sustainably – buying tips

Avocados are rightly considered a healthy superfood: The tropical fruits are rich in unsaturated fatty acids and have a high content of B vitamins, vitamin A and vitamin E. They also provide several essential amino acids and minerals such as potassium and magnesium.

However, the avocado is not so brilliant in terms of its ecological balance: Most of the fruits come from Central and South America and have therefore been transported long distances in refrigerated containers. In addition, avocado trees need a lot of water: an estimated 1,000 liters of water are needed for one kilo of avocado – and the growing areas are usually already dry.

Organically farmed avocados have a better life cycle assessment than those from conventional farming that uses mineral fertilizers. In some supermarkets and health food stores you can also buy avocados from Spain, Portugal or Israel. This means that the delicious fruits have a significantly shorter transport route behind them.

Nevertheless: Even organic avocados from Spain have an immense ecological footprint and should therefore only be bought and used seldom. Instead of guacamole, you can also make pesto yourself from local ingredients, for example.

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Chickpea and Avocado Salad: High-protein Recipe for Spring

A chickpea and avocado salad goes well with springtime. It provides you with vegetable proteins, healthy fats and a large portion of fresh seasonal vegetables. We present you a vegan recipe.

Spring brings an abundance of fresh local vegetables. These include radishes, spring onions and spinach. They look particularly good in a nutritious and quick-to-make chickpea and avocado salad.

Chickpeas provide you with an extra portion of vegetable protein and the avocado contains many valuable unsaturated fatty acids in addition to vitamins and minerals. The avocado is considered a superfood – just one avocado a week can reduce the risk of heart attack.

However, you should not eat avocados in large quantities. The drupe is associated with a poor ecological balance, which is partly due to the high water consumption in cultivation and the long transport routes.

Recipe: This is how you prepare the chickpea and avocado salad

It is therefore best to only buy avocados as an exception and for special dishes – such as this chickpea and avocado salad. We also recommend that the avocado and other ingredients are organic if possible. Organic farming does not use synthetic chemical pesticides that can be harmful to the environment and health.

Ingredients:

265 g cooked chickpeas
200 g fresh spinach
3spring onions
200 g radishes
1avocado
4 tablespoons soy yoghurt
1 tbsp lemon juice
0.5 tsp garlic powder
salt and pepper
sweetener to taste (optional)

Directions:

If you are using jarred chickpeas, give them a quick wash in a colander. Wash the spinach, spring onions and radishes. If necessary, remove the hard stems from the spinach.
Cut the spring onions into rolls and the radishes into slices. Peel and cut the avocado into chunks.
Place the chickpeas, greens, and avocado in a bowl. For the dressing, whisk together the yogurt, lemon juice, garlic powder, salt, and pepper. Pour the dressing over the chickpea and avocado salad and mix well.
Season the chickpea and avocado salad with salt, pepper and, if necessary, a little sweetener. Let the salad sit for half an hour before serving.

Chickpea and Avocado Salad: This makes it even tastier

The chickpea and avocado salad taste particularly good if you add vegan feta and a homemade baguette. You can also vary the salad as you like:

  • Fresh herbs such as mint and chives add variety to the taste.
  • You can also choose other vegan yogurt alternatives for the dressing, such as coconut yogurt.
  • Or you try a completely different salad dressing for the chickpea and avocado salad.
  • You can also use lamb’s lettuce instead of spinach.
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10 Exciting Facts About Avocado

This fruit is so mysterious that it is not even clear how to address it – your Excellency a vegetable or Your Excellency a fruit? The avocado is close and distant at the same time. Close because you can buy avocados in any market or supermarket, but far away due to the fact that in 90% of cases these avocados will be hard like cobblestones. Is the avocado worth the tambourine dances that are needed to choose a good fruit and make it soft, or were the avocados invented by our enemies in order to lure more money out of us? I suggest you answer this question yourself, and interesting facts about avocado, I hope, will make it your good friend.

  1. Avocados were the first to be tamed by the ancient Aztecs, who considered this fruit a symbol of love and fertility: the fact is that the avocado tree cannot self-pollinate, it needs a couple that will grow nearby. The first evidence of the consumption of avocados dates back to 8000 BC. The actual name of avocado is also the Aztec “aucatl”, altered by the Spaniards. Other names that the avocado has managed to acquire in its history are alligator pear, poor man’s oil, soldier’s oil, and others.
  2. While avocados are most commonly used in salads and sauces, avocado is not a vegetable, but a fruit. Moreover, it is still a fruit: among other fruits, it stands out for its protein content, as well as fiber, of which it contains as much as 7%. 3/4 of this volume is insoluble fiber (the one that aids digestion), the rest is soluble fiber (the one that makes you feel full).
  3. Don’t be discouraged if the avocado you bought turns out to be too hard: the truth is that although avocados grow on trees, they only become fully ripe after they are picked from the branch. Waiting for this day, an avocado can hang on a branch for up to 18 months, and nothing will happen to it. And you can make an avocado ripe at home by putting it in a paper bag for 2-3 days along with an apple and a banana.
  4. The most reliable way to check the ripeness of an avocado is not color (it differs from variety to variety and does not say anything), but softness. But do not rush to squeeze the avocado with your fingers – if it really sang, it will leave unpleasant dents on it: it is better to gently squeeze it with your whole palm. A ripe avocado is still firm but lends itself to gentle squeezing.
  5. “Aucatl”, as the Aztecs called avocados, translates as “forest oil”. Indeed, the fat content (it should be noted, very healthy fats) in avocados is as much as 15%. This means that if you come across a really ripe avocado, it can be used as an oil substitute – in sauces, baked goods, on bread, and even in ice cream.
  6. Avocado peel is its natural shell. As soon as you cut the skin off (or take out the pulp with a spoon, if the avocado is really ripe), the fruit begins to oxidize under the influence of oxygen and darken. There are many tricks to avoid this – pour oil or lime juice on a peeled avocado, and do not remove the pit from it, but the easiest way remains the most effective way: do not peel the avocado until you are ready to cook it.
  7. The most common avocado variety is called Hass and is named after the American postman Rudolf Hass, who discovered an avocado tree with delicious fruits in his yard and patented it in 1935. All Hass avocado trees are descended from the same tree, and it still bears fruit!
  8. On September 25, 1998, the avocado was officially listed in the Guinness Book of World Records as the most nutritious fruit.
  9. Avocado is a real storehouse of nutrients and trace elements. It contains vitamin E, extremely healthy vegetable fats, high amounts of potassium, the antioxidant glutathione, and a pigment called lutein, which is very beneficial for the eyes. According to the observations of experts, people who regularly eat avocados remain calm and collected, better tolerate stress, and remain optimistic even in difficult moments of life.
  10. The easiest way to quickly extract the pulp of an avocado is to cut it into two longitudinal halves, shift one relative to the other to separate them, stick a knife into the pit and turn it to remove it. The pulp can then be spooned out, and if your avocado is not so soft, it is best to peel it before cutting.
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Make Avocado Ice Cream Yourself – with Chocolate and Mint

Summer, sun, sunshine – and ice cream! This vegan ice cream simply tastes like summer: fresh mint, crunchy chocolate, and creamy fine ice cream. We can’t get enough of this green avocado ice cream. And you don’t even need an ice cream maker. It’s so easy to make your own avocado ice cream.

Make your own avocado mint ice cream

You’ve certainly never eaten ice cream like this: fresh mint gives the creamy-green avocado ice cream a particularly refreshing note – and really helps to cool off on hot days. The crunchy pieces of chocolate give a certain crunch effect. And on top of that, it’s also vegan ice cream!

To make the avocado ice cream yourself, you only need a few ingredients: coconut milk, avocados, mint, chocolate, and possibly some agave syrup. Although avocados have a relatively high number of calories and a high-fat content, healthy polyunsaturated fatty acids predominate.

Mint and lemon provide vitamin C and at the same time provide a fresh kick. The whole thing is also done in no time at all: you only need 15 minutes until the ice is in the cooler – but then you have to wait. But anticipation is often the best joy!

We fell in love with the creamy avocado ice cream – just try it out and enjoy the fresh licking fun on hot days.

The recipe for the avocado mint ice cream with chocolate

For 6 servings

  • 1 can of coconut milk
  • 3 ripe avocados
  • 2 tbsp lemon juice
  • Agave syrup (optional)
  • fresh mint (or mint extract)
  • 100 g chocolate drop (or to taste)
  • Besides that
  • cling film

Preparation steps

  1. Open the coconut milk and scoop out the solid part at the top – don’t shake the can first – and pour it into a large bowl! Using a hand mixer, beat the solid coconut milk until fluffy, and then pour into a cake or casserole dish.
  2. Split the avocados, pit and scoop out the flesh, and place in a food processor. Blend together with the lemon juice, agave syrup, and mint leaves until smooth and creamy.
  3. Put the avocado mixture on the fluffy coconut cream, sprinkle the chocolate chips over it, and mix the mixture carefully but evenly.
  4. The surface of the mass should be relatively smooth. Now place cling film on top and press lightly so that there is no air between the film and the ice cream mass. Place the ice cream in the freezer for at least two hours.
  5. Let it thaw and enjoy.
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Avocado Potato Soup

A hearty potato soup with avocado, garlic sausage, and fresh peppers. Inexpensive and quick to prepare, healthy and very tasty. The ideal meal for a cold winter day. As the days get shorter and temperatures drop, the need for hearty meals increases.

The simple yet sophisticated soup with potatoes and avocado warms the heart and stomach. The hearty sausage gives this product from the new soup kitchen a spicy touch. Vegetarians can also garnish the avocado and potato soup with croutons that have been sautéed in olive oil and garlic.

Ingredients for 4 persons

  • 2 onions
  • 2 cloves of garlic
  • 500 g potatoes (mainly waxy)
  • 3 tbsp oil
  • 1 tsp medium-hot mustard
  • ground cumin
  • 3/4 l vegetable or beef stock (instant)
  • 1 red pepper
  • 200 g garlic sausage or Debreziner
  • 1 ripe avocado (approx. 200g)
  • 1-2 tbsp lemon juice
  • salt and pepper

Preparation of avocado and potato soup

  1. Peel and finely chop the garlic and onions. Peel the potatoes and cut them into small pieces.
  2. Heat 2 tbsp oil in a large saucepan and sauté the onions and garlic until translucent.
  3. Add the mustard, cumin, and potatoes and stir-fry. The broth
  4. pours and boils. Cover and simmer for about 20 minutes.
  5. In the meantime, quarter, wash, and trim the peppers. Cut into cubes of about 1/2 cm
    and fry in the remaining oil in a small pan for about 4 minutes. Cut the sausage into thin slices, add to the peppers and fry briefly. Remove the pan from the stove.
  6. Halve the avocado, and remove the stone and skin. Cut part of the avocado into small cubes, immediately pour lemon juice over the rest, and puree.
  7. Push half of the potato soup through a sieve and stir in the remaining half as well as the diced avocado and the puree.
  8. Finally, season with salt and pepper and sprinkle the sausage and paprika cubes over it.

Useful additional knowledge

There is more to potatoes than is commonly believed. The great tuber contains high-quality protein and about as much vitamin C as an apple. The numerous minerals such as potassium, calcium, and magnesium are located directly under the peel and are largely lost when peeling. Therefore, feel free to use unpeeled potatoes – well-scrubbed, of course, and if possible from controlled cultivation.

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Superfood Avocado: What Happens To Your Body When You Eat It Regularly?

We all know the saying “An apple a day keeps the doctor away”. But does that also apply to the superfood avocado? What happens if you eat them every day?

The avocado is considered a real superfood. But what exactly is the pear-shaped fruit all about? And is she really that healthy? The avocado originally comes from Mexico. It now also grows in subtropical areas such as southern Spain or Israel. Depending on the variety, the fruits of the avocado tree can weigh up to a kilogram and can take on different shades of green.

Avocado: Why is the superfood so healthy?

In contrast to most fruits, the avocado contains hardly any sugar, but a lot of fiber. In addition, the consumption of avocados provides important minerals, including iron, calcium and phosphate. Especially in the vegan diet, the high-fat fruit is used in many recipes due to its numerous nutrients. The avocado is actually a true superfood. The green fruit is especially good for:
The cholesterol level
The cardiovascular system
The care of our skin
According to studies, an avocado a day lowers the so-called “bad cholesterol” (LDL cholesterol), since our body mainly needs unsaturated fatty acids for metabolism. The fatty acids in the avocado are responsible for promoting the “good” HDL cholesterol. This in turn ensures that the LDL cholesterol is removed from the arteries.

In addition, the daily consumption of avocados also makes you happy: it supports the formation of the happiness hormone serotonin.

It’s so easy to integrate the avocado into your diet

Most people know avocados in the form of guacamole, the popular Mexican dip often eaten with chips. On the other hand, if you want to include an avocado in your daily diet, you can eat the valuable fruit pure or prepare it with other healthy foods. Very tasty: sliced ​​avocado with a squeeze of lemon and a pinch of salt. Since the avocado is very creamy due to its high fat content, it is ideal as a butter substitute, in dressings or in smoothies.

For further use, simply cut the avocado in half, deseed and scrape out with a spoon. The crushed pulp can also be enjoyed wonderfully on a rice waffle or as a vitamin-rich bread topping.

Conclusion: The avocado is clearly one of the fattest fruits. Depending on the variety, their flesh contains 15 to 25 percent fat. But this fat consists mostly of unsaturated fatty acids. For this reason, the avocado is an extremely healthy food, despite the many calories (compared to other types of fruit).

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Avocado Against Dry, Brittle and Damaged Hair

You certainly know the problem: your hair looks dull, brittle, or stressed. Reasons for this can be frequent coloring but also unfavorable weather conditions. Especially now, when the fresh season begins, cold, dry weather and heating air ensure that hair loses its shine and strength.

In such cases, it is not always possible to go to the hairdresser. In addition, care products are often overpriced and have a short-term effect. Completely different from a weekly avocado pack.

Shiny hair, all-natural

Common hair care products are often too expensive. In addition, they often contain silicone-like components, which we do not yet know what they will do to our hair in the long term. Just one large, ripe avocado and one tablespoon of honey a week will change the texture of your hair in the long run. The moisture level improves significantly and your hair looks shiny and healthy!

Avocado, good for hair and scalp

For this moisture pack, just mash up an avocado and add a tablespoon of honey. First, wet your hair with warm water. Make sure the water is not too hot. This is not good for the scalp. Now massage the avocado-honey mixture into your hair. Now leave the pack on for 30 minutes.

Moisture pack with great effect

The pack is best absorbed under a shower cap or wrapped in a towel. After about 30 minutes, the essential oils of the avocado fruit have penetrated. They now give your hair an unmistakable shine and help to rebuild brittle areas. Now all you have to do is rinse your hair and wash it off with little shampoo.

…and her hair shines with new freshness!

This moisture pack is a time and money saver. Apply only once a week and you will see that your hair radiates strength and freshness after a very short time. A little tip: If you can’t find a ripe avocado, just take an unripe one and wrap it in the newspaper for 1-2 days. Then she is ready for your hair treatment!

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