Tag Archives: Vegan

Are you eating the avocado pit?

Avocado PitAvocados have so many proven health benefits, but is anyone eating avocado pits?

While wasting time on YouTube, I came across this VitaMix video in which the guy adds an avocado pit to his smoothie. He claims avocado pits “scrub out your arteries”.

I’ve eaten avocados for years but  had no idea the pit was edible. I was curious and did some research.

Turns out ground avocado pits have powerful cancer-preventive properties. They also benefit cardiovascular health, according to US National Library of Medicine. Studies show  the pits are the highest source of soluble fiber on the planet. But the benefits don’t stop there.

Avocado seeds contain nourishing oil that is rich in antioxidants. In fact, 70% of the antioxidants are found in the seed alone and the other 30% are actually in the flesh and skin.

Pennsylvania State University recently launched a study on the benefits of avocado seeds and here’s what they found:

– The seeds have the ability to lower high cholesterol levels and prevent heart conditions such as heart disease and strokes.

– The seeds are great  for reducing inflammatory disease within the body.

– The seeds contain flavonol, which is an antioxidant that helps prevent and reduce tumor growths.

– They help strengthen the immune system.

– They help reduce bone diseases, joint discomforts and body aches and pains.

– The  seeds are also useful for lowering blood glucose levels and for helping a person maintain a healthy weight.


Avocado PitThe avocado seeds are not as hard as they look. Any high power blender will make quick work of an avocado pit.

Or you can place the pit into a plastic bag and crush it with a meat mallet or hammer. After, place the crushed seed into a blender and grind it.

Avocado PitWell, I tried it! I sliced mine in half and added to my smoothie. The pit is quite bitter to taste, so I  made sure to add enough great tasting ingredients to mask the flavor.

Avocado SmoothieTell me, are you eating avocado seeds?


Coconut Oil Cookies

I have been a fan of coconut since I was a little girl. I love the smell, the taste, and the texture of coconut. It always reminds me of a tropical island with white sand and turquoise waters. So you can imagine how happy I was when I received a huge jar of organic coconut oil for Christmas. Yes, I know, it’s not what most people want for Christmas, but I happen to love these types of gifts. Some women wish for designer handbags or jewelry, I prefer getting power tools and coconut oil. Speaking of power tools, I was at Lowes today and they had a lovely selection of nail guns and drills which I was eyeing. Hey, a girl can dream, right?

Anyways, back to my coconut oil. So now that I have this great jar of coconut oil, I use it all the time; for my hair, my face and body, cooking, baking, and smoothies. I find it interesting that coconut oil can change between a liquid and solid state very easily. Whenever the temperature is above 76 degrees Fahrenheit, coconut oil will be liquid. Below 76, coconut oil is a solid. Refrigeration isn’t needed. The shelf life for most coconut oils is two years.

Last night I searched the Internet for a coconut oil cookie recipe and came across this one. Not only does it contain coconut oil, but it’s also vegan, which means no eggs, no butter, very little sugar, and oat flour. I was a little worried that these cookies would be a disaster since it is missing all the fatty and sweet things that usually go into a traditional chocolate chip cookie recipe. I have to tell you though; my little guy grabbed four of them and loved them. Yay.

I didn’t have oat flour, so I used whole wheat instead. Also, I rolled my dough into a log not into a ball (the consistency and look were similar to Pillsbury Cookie Dough sans the sodium, huge amount of sugar and fat).

The end result was a light, soft and sweet cookie, with a hint of coconut – just the way I like it.

Vegan Chocolate Cupcakes

If I’m out of eggs and butter, or if I just feel like cutting out fat and cholesterol from my diet (which actually happens a lot), I bake using vegan recipes. Last night I was in the mood for some chocolate so I prepared these vegan chocolate cupcakes. They were delicious. I didn’t miss the eggs and butter at all. Here is the recipe.

1 c whole wheat flour
1/3 c cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 c sugar
1 c almond milk
1 tsp apple cider vinegar
1/3 c canola oil
1 tsp almond extract

Preheat oven to 350 degrees and line your muffin pan with liners.
In a large bowl combine flour, cocoa powder, baking soda, baking powder, and salt.
Add the vinegar to the almond milk and stir briskly. Put it aside for a few minutes until it curdles.
In the meantime whisk together sugar, oil and almond extract, and then mix them in with the milk and vinegar.
Add wet ingredients to the dry, and beat until the mixture is smooth.
Pour it into the liners until each is about ¾ full.
Bake for 20-24 minutes.