Avocado Spread

Avocadoes were on sale three for $5 one day, so I bought three, not thinking I could have just as easily gotten the sale price on two, or one. I used the first two within a few weeks but the last one seemed to hang around a bit longer. I was just sick of avocado by then, I guess.

This is a good way to use up that last avocado in something that's just as versatile as it is tasty and nutritious. Avocados have a lot of Vitamin E, Vitamin B, potassium and fiber,not to mention they act as a "nutrient boosters," allowing your body to absorb more fat soluble nutrients like alpha- and beta-catotine.

People who would like to reduce saturated fats in their diet can benefit from avocadoes, too. The fruit is a good substitute for butter and other fatty substances.

Avocado spread can be made a variety of ways -- the basic ingredients are avocado, lemon (to increase shelf life and add flavor) and whatever spices one may feel necessary. For this spead, I am using equal parts pinto beans and avocado. The pinto beans add a little more fiber and even out the fat content. They make the spread baking-friendly, too.

Ingredients:
1 avocado
1 cup pinto beans
Juice of 1/2 lemon
1 clove of garlic, minced
1 teaspoon red pepper flakes



















Blend the avocado, beans, and lemon juice in a blender or food processor until smooth. Pour the mixture out into a jar or plastic container and mix in the garlic and red pepper. You can keep this in the fridge for a few weeks and use it as a butter replacer or a tasty spread.