Avocados are an amazing superfood. They promote healthy skin and help to reduce the signs of aging. They also promote eye heath and regulate blood sugar hence they aid in weight loss and protect against diabetes. They are rich in folate and vitamin E thereby helping to reduce the risk of heart disease and they contain healthy fats which reduce inflammation and can be helpful in combatting arthritis.
Store avocados at room temperature until ripened and ready to use, refrigerate ripe avocados. Store open avocado in an airtight container to prevent oxidation as the browning of the inside is due to oxygen. Do not eat the peal and be sure to wash well before cutting though an avocado. Avocados provide the body with vitamins A, C, E, K B6 and potassium so be sure to incorporate this superfood into your diet. Check out this easy to make recipe for alkaline mexican soup.
Alkaline Mexican Soup
3-4 medium red tomatoes diced
½ fresh chive, chopped
1 can of organic black beans
3 cloves garlic, finely chopped
1-2 fresh chili peppers, chopped (to make it hot)
2 avocados sliced
1/2 cup chopped fresh cilantro
1 cup frozen yellow corn or 2 ears of husked corn cut into pieces
1 onion, chopped
2 green chili peppers diced
1 green bell pepper, diced
½ red pepper diced
1 small zucchini, sliced
2 cup alkaline water (add more if desired)
2 cups of organic vegetable broth
1 cup Swiss chard, or collard greens chopped
½ cup of kale finely chopped
2 tbsp of fresh oregano or 1 tsp dried oregano
1 tsp ground cumin
Pinch of sea salt and fresh ground pepper
Heat a large stockpot over medium heat. Add a little olive oil then brown the onion and garlic. Add the broth, water and the rest of the ingredients except the kale Swiss chard and avocado. Stir well. Bring to a boil then reduce heat and cook for 10 minutes. Add the Swiss chard and Kale. Cook another 5 minutes or until all vegetables are tender. Add the avocado to the soup just before serving. Serve with a leafy green salad. Dig in!
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