Beloved of food bloggers the world over, with over 4,686,153 Instagram posts and counting (yep), avocados are now a staple in every self-respecting foodie’s kitchen. But what’s the real upside to adding this so-called miracle ingredient to your grocery list? We asked experts Dr. Nina Roos and Raphaël Gruman about the best ways to enjoy the benefits avocados offer our skin, as well as the science behind them.
How can avocados help improve our skin?
So, how does the humble avocado - often touted as one of nature’s greatest superfoods - actually work its magic beneath the skin? Dermatologist Nina Roos has the answer. Avocados are full of naturally occurring fatty acids, essential for skin. These fatty acids are packed with nutrients, which translates into your skin keeping its smooth, youthful appearance. Avocados also boast high levels of vitamin E, which can help slow the visible signs of aging, as well as being packed with vitamin A. And that’s not all: we’ve all heard of the hugely beneficial effects that many naturally occurring vegetable oils, including olive oil or coconut oil, can have on our skin, but did you know that avocado oil has long been a skincare guru secret? Somewhat surprisingly, applying avocado oil directly onto skin can help reduce the outward signs of aging thanks to its regenerating properties. Guacamole face mask, anyone?
Bake ‘em, mash ‘em, stick ‘em in a stew: cooking tips for avocados
Avocados, AKA the fruit everyone loves to hate. It’s a safe bet that you’ve got at least a couple of these babies ripening on your windowsill, but how can we get the best out of this notoriously tricky-to-prepare legume? Aside from everyone’s favorite recipe, guacamole (it’s a classic for a reason), it’s a safe bet that not many of us actually cook with avocado. Variety’s the spice of life, so we asked nutritionist Raphäel Gruman how to get the most out of the fifteen-minute window when your avocado’s perfectly ripe. His tips? Use the classic French technique ‘en papillote’ - literally ‘in a wrapper’ - to really bring those juicy nutrients to the forefront. Raphaël recommends drizzling with olive oil and cooking in a loosely wrapped foil parcel alongside oily fish (salmon, also a great source of fatty acids, is ideal), or mashed into a chunky sauce with a splash of lemon juice and served alongside. It’s important not to expose your avocado to the air for too long after scooping out the flesh, so to avoid your fruit turning brown just as you’re about to serve your meal, sprinkle with lemon or lime juice and keep covered in the fridge.