For some reason, avocado often gets a bad rap because of it’s rich fat content. Many still think that it’ll increase bad cholesterol. Let’s try and set the record straight, shall we?
Called Neerabijh in Sanskrit, avocado is often prescribed in Ayurveda for its various healing benefits, including: strengthening ojas, fighting against free radicals, treating joint pain, regulating insulin secretion, reducing bad cholesterol, improving improper blood circulation, fighting chronic constipation, treating alopecia, psoriasis, wrinkles, and even insomnia. Excellent for the liver and high in vitamin E, its oil is often used as a skin moisturizer, massage oil for weak tissues.
Often prescribed in Ayurveda for the treatment of Vata dosha imbalances, if you suffer from any of the above, consider adding this natural wonder to your diet.
Avocado oil provides many antioxidants, including carotenoids, polyphenols, tocopherols and proanthocyanidins. These antioxidants help in the fight against those free radicals responsible for cellular degeneration and the development of cancerous tumors. Avocado oil and its paste are great for maintaining radiant skin, particularly for those suffering from dry and dull skin conditions.
Avocado is also beneficial in the treatment of Pitta dosha imbalances like: poor metabolism, ulcers, tension, heartburn and inflammatory conditions. Avocado oil has soothing effects on the intestine, stomach and the digestive system, as a whole. Rich in protein, with all essential amino acids, avocados can easily be absorbed by the body because of its fiber content. If you are a vegetarian, looking for a good source of protein, add some avocado to your plate.
Although avocado is rich in fat, it contains HDL cholesterol, (good cholesterol), which protects against the damage caused by free radicals.
Note: Those with Kapha dosha imbalances should avoid avocado.
Looking for an easy way to incorporate avocados in to dinner tonight? Try this simple recipe:
Pan Seared Avocado Recipe
- 2 Avocados, chopped into cubes
- 2 tbsp Lime Juice
- Pinch of Black Pepper, to taste
- Pinch of Sea Salt, to taste (preferably Himalayan Salt)
- Pinch of Cayenne, to taste
- Pinch of Chili Powder, to taste (leave this out if you’re not into spicy
- A few sprigs of Cilantro
- In a medium-sized pan, set to medium to high heat, add your chopped avocados.
- Next, add the lime juice, as beyond adding a great flavor, this will keep your avocados from turning brown. (Many folks will add olive oil at this stage, but I find the avocado has plenty of oil on its own)
- Add your spices.
- Gently turn your cubed avocados for two to three minutes, so they don’t burn, (I usually use tongs, to ensure they maintain their shape and don’t mash).
- Squeeze a bit more lime juice on top, add those sprigs of cilantro and presto, they’re ready to serve!
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