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In our household avocado, both the fresh pears and the rich green oil, rules supreme – whether eaten with a spoon and some Herbamare salt, straight from the skin, or included in luscious, unctuous salads, or mashed with soy sauce and spread on hot toast, or in a spicy guacamole, or simply smeared all over my face!
I can remember my husband David (my boyfriend at the time) giving me some very strange looks when we first met 40 years ago, as I was often tinged pale green. When making salads, the inside of the avocado skin became my instant face pack, or I used the whole fruit in a glorious green hair conditioning concoction. He obviously got used to this strange green-girl sight, because we’ve been married for almost 37 years and he still loves avos (and me), and I’m still an avid natural oils advocate, for internal (kitchen cuisine) and external (kitchen cosmetics) pleasures.
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