Awesome Avos and Great Guac!

We are in heaven. California avocado trees are bursting at the seams, and we are taking full advantage.

Packed with such powerhouses as Vitamins K, E, C, B6, B5, potassium, folate, magnesium, glutathione, carotenoids, protein, not to mention the lovely fat and abundant fiber (the list goes on and on), the avocado is a must on your plate! Any plate of the day will do.

Opening an Avo: When you open an avocado, make as few cuts as possible, as some of the nutrition concentrates near the skin (see that dark green perimeter?). You can actually peel it like a banana if you want. We normally make one cut all the way around as shown, remove the pit, cut it into chunks with a knife, then scoop or squeeze it out.

Fun Avo Fact: Did you know avocados don't ripen on the tree? They start to ripen once they are picked, perfect to eat when just a little soft.

We love them with breakfast. We love them in sandwiches and salads. We love them to garnish soups and tacos. We love them plain (Daniel insists on a whole "avo" every day). We really really love them in guacamole. This simple recipe is delicious:

GUACAMOLE

• Four avocados
• Juice of two lemons
• Cilantro (I use maybe half a bunch)
• Sea salt to taste
• Any tasty additions to please (i.e. tomatoes)

Mash avos with a fork. Stir in lemon juice. Snip in cilantro. Mix in sea salt and any extras. Gobble it all up!