Get the stones
Use every part of the avocado for the full health effect
An avocado contains even more goodness than you may have previously thought
Avocados may be the trendiest “superfood” around – they were actually out-selling oranges in UK supermarkets at the end of 2015 – but according to a new study, you could actually be throwing the most nutritious part of it away. Researchers from Pennsylvania State University recently found that the avocado stone contains high levels of phenolic antioxidant compounds that can help to improve cholesterol levels, boost your immunity and even reduce inflammation and high blood pressure.
Unfortunately it’s also got a fairly bitter taste – and crunching it isn’t likely to agree with your pearly whites. To make it more palatable, you need to dry it in the oven – ideally for two hours on a low heat – then remove the outer skin, press down on it with the flat edge of a knife (the seed should then split in two) and blend it in a food processor. This creates a powder, which you can store in the fridge in an airtight container and add to smoothies for an extra nutrient boost. For optimum results, mix it with strong-flavoured ingredients such as kale, blueberries or spinach.