Avocados are having a moment, and for good reason. Creamy, moreish and nutritious, there's no wonder we're all going mad for them. Yes, they're high in fat, but it's the good kind, plus they have antioxidant properties, help protect against damaging free radicals and help maintain healthy blood pressure.
With chapters divided by texture, Avocado offers an abundance of recipes to enjoy this healthy fruit. Whether you like it smooth, smashed, chunky or whole, there doesn't seem to be a way that this nutrient packed fruit can't be eaten. Smashed on toast for a snack, topped with eggs for brunch, whizzed into feel-good smoothies, chopped into zingy salsas to serve with fish or meat, sliced into on-the-go lunches, shaken into a salad dressing or swapped with cream to make an indulgent dessert, the mouth-watering list goes on.
|Product dimensions:||6.60(w) x 8.30(h) x 0.60(d)|
About the Author
Lucy is a "self-confessed vegetable fanatic" who has
worked in the food industry for 10 years. She has worked
on various TV series, including Saturday Kitchen and Nigel
Slater's A Taste of My Life, was Food Editor of Sainsbury's
Magazine and has written for Delicious, Woman and Home,
BBC Good Food and other magazines.
Table of Contents
• Introduction• Blitzed• Smashed• Chopped• Sweet