Avocado Messages

cooking
Written By Judy Doherty, MPS, PCII

Avocados are a fruit in the berry family.  They have very little carbohydrate and contain 4 grams of protein, which is the highest for any fruit. You can use them as a healthy, plant-based fat in many culinary applications from toast to sandwiches to dip.Here are 5 messages from Lisa Andrews, MEd, RDN:

  1. Avocados grow in pairs on trees and are the Aztec sign for love and fertility.
  2. Avocados contain twice as much potassium than bananas (987 mg VS 487 mg).
  3. Avocados are ripest when the outer skin is black and gives a little bit to pressure when touched with a finger.
  4. Avocados are traditionally used in guacamole but can be added to salads or used as a butter substitute in recipes.
  5. Avocados are an excellent source of heart-healthy mono-unsaturated fat.

Use these messages in your social media campaigns now! FAH Premium Members can find 15 healthy and delicious recipes for avocados, complete with nutrition facts and a handout-making button here.

Print Friendly and PDF
Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Previous

Lessons from the Olympics
Next

3 Plant-Based Sandwich Ideas