Avos. The secret indulgence making life a little more blissful
What does indulgence mean to you? Our secret pleasure tastes like heaven and just one bite feels like sinking into a creamy cloud of pure delight.
We’re talking about avocados, the ultimate foodie indulgence!
Science tells us that spoiling ourselves and indulging in self-care can improve moods, reduce stress and boost self-esteem. It helps us prioritise our well-being, recharge our batteries, and potentially even become more productive and focused. It could even help us reframe healthy behaviours.
Research shows that treats and indulgences can create positive moments in our days, leading to increased happiness and a sense of contentment. Well, one medium avocado contains 13 g of healthy monounsaturated fatty acids. Foods higher in good fats may lower the risk of depression, anxiety and other mental disorders.
Self-care spoils also reduce stress and help improve mental health. The good fats found in avos facilitate thought-processing, hormone-production and stress-reduction mechanisms within the brain. Avos are one of the original mood-boosting foods! They also contain essential fatty acids and nutrients, like lutein and fibre, which are essential to brain cognition and sound mental health.
Indulging in avos is a healthy habit to have and there are so many ways to enjoy them: for breakfast, lunch or supper; as toppings, stuffings or dips; warm, cold or frozen; mashed, diced or sliced; as a snack, a side or the main event. So just make sure you add an avo or two to your menu!
Sushi snack
Makes 6, preparation time 25 minutes
Ingredients:
- 3 seaweed sheets, cut in half
- 180 ml (¾ cup) cooked sushi or plain rice, at room temperature
- 1 avocado
- salt and pepper
- 6 shelled prawns, cooked
- 15ml (1 Tbsp) sweet chilli sauce
- 45ml (3 Tbsp) pickled ginger
- 30ml (2 Tbsp) sushi mayo
- 1 spring onion, thinly sliced
- 7.5ml (½ Tbsp) sesame seeds, toasted
- Soy sauce, to serve
Method:
Top the seaweed with rice. Slice and chop avocado into different shapes, to create interest. Arrange on the rice. Season with salt and pepper.
Combine the prawns and sweet chilli sauce. Place on top with the pickled ginger, mayo, spring onions and sesame seeds. Serve with soy sauce.
Variations:
Make wasabi mayo by stirring 2.5ml (½ tsp) wasabi into the mayo.
For further information and avo recipes, visit www.avocado.co.za, like @iloveavocadoSA on Facebook and follow @iloveavosSA on Instagram.
Images and recipe by THE SOUTH AFRICAN AVOCADO GROWERS’ ASSOCIATION
