Avocado, with its creamy texture, milky taste and uncanny resemblance to female-specific anatomy, it’s almost as if you should feel guilty eating it!
Admittedly, yes they’re on the higher end of the calorie spectrum, but as the majority of lipid content exists as monounsaturates rather than saturated fat, you’re doing your body a favour by eating this heart-friendly fruit so no need to feel bad when the temptation strikes, but don’t get too carried away!
The window for avocado harvesting is somewhat small and doesn’t stay open for very long so eating it as soon as it exhibits a tender dark shell with a soft, green-yellow internal flesh is best. Of course avocado tastes good in any shape or form, but I thought, let’s give it a new path today and make it sweet and floral, why the heck not ey?!
- 2 ripe avocados
- 1 tsp rose essence
- 4 tbsp maple syrup
- Blend all ingredients together in a food processor and transfer to the the freezer.
- Mix every hour with a fork to retain a creamy consistency for at 3 hours.
When ready to eat, sprinkle with dried rose petals, cut into squares and chomp away.