I just love avocados!!!!!  Que Rico!!!!!   I love them so much I actually chose the avocado to be my logo for my business name....

The avocado is one of my first fruits ever eaten, and my Mom used to tell me how much my face would light up with the first bite.  

Being half Mexican, I pretty much put avocados on as many things as Americans put butter on; the difference being that avocados, per serving, are half the calories and fat, have 1/2 g saturated fat vs. 7.5g, and have no sodium or cholesterol.  In addition, avocados contain several vitamins and minerals, including A C E and K, folate, potassium, magnesium, lutein, and some of the B vitamins.  

In the U.S., avocados are known mainly for their star performance in Quacamole (please people, pronounce it correctly....Qu= W ).  However, I love to add avocados to my breakfast sandwich, soups, salads, smoothies, sorbets, or even in my Mock Chocolate Pudding...(no horse hooves needed).  

When buying, press gently on flesh, and if it smiles at you, you know it’s a keeper.  If it tends to be tense, or lacking in sophistication in the sense of tenderness, it probably needs a few days to soften up to you.  If the fruit is not ripe, and you need it to be asap, simply place it (or them) in a brown paper bag tightly sealed for approximately 2-4 hours, maybe more, and voila!! ( or He’ aqui!!!!!!) , you have yourself a (or many) ripe avocados.  

A great Cinco de Mayo recipe that I would love for you to try is this:

VABULOUS VEGAN TACOS

1 RIPE AVOCADO..diced
1 cup julienned onions
1 1/2 cups red, orange, and yellow (organic.....of course!)bell peppers minced
1 c cilantro (to bring out the best in you) minced
1 1/2 c. your favorite fresh ORGANIC salsa recipe (fresh veggies and  an ample supply of cilantro, lime, cumin, and garlic,  chopped and combined)
12 high fiber, lower carb tortillas (psst....I’ll share my favorite authentic Mama Maria recipe another time)

Saute’ onions and peppers in a little good quality first cold pressed extra virgin olive oil or coconut oil, 3-5 minutes.  Put aside.  Spray pan and gently brown the tortillas, to bring out the authentic corn flavor.  1-2 minutes each side.  Stuff tortillas with all ingredients divided by the 12 tortillas, and savor the flavors....

.....It would be a shame to have this dish without a Classic Margarita...in fact, my mother, Maria Boulet de Portillo, would have insisted on it.  If you want the recipe to the BEST MARGARITA in the WORLD, comment, and let me know your thoughts....

SALUD, DINERO, Y AMOR....Y TIEMPO PARA GUSTARLOS!!!!!

(use this toast on a first date, on Cinco de Mayo, and you are sure to have a second....and if, you don’t want a second, at least have a second Margarita....)