Blueberry Avocado Pudding

Jul 19

Jul 19 Blueberry Avocado Pudding

I am a big believer in eating as seasonally, locally and organic as possible. In season, local, organic food simply tastes much better. It is also much better for you as you do not have to worry about scary chemicals and pesticides leaching onto your fruits and veggies! If you doubt me try a tomato in December and then again from a local farm in August. It's a different fruit all together. Ditto for corn. I will only eat corn in the late summer, preferably from one of my many favorite farm stands on Long Island.

Living in NYC I do have to make certain exceptions to my local and seasonal eating. Hey, it gets cold here and our growing season is short! Avocados are never in season here but they are a staple in my diet so I make that an exception. The same goes for young coconuts. Their water is amazingly hydrating and their meat is loaded with healthy fat so I eat them even though they come from Thailand. It's all about balance. However, I am pretty firm on my eating organic rule unless the produce is coming from a small, local farm that may be using organic farming techniques without being USDA Certified Organic. Becoming USDA Certified Organic is a lengthy and expensive process and some small farms simply cannot afford it.

Once exception I won't make is for blueberries. They are my most favorite fruit in the summer but you won't see me touching them the rest of the year. They don't taste at all the same. Since we are deep into summer there have been a huge amount of blueberries in my house recently. I can easily eat a pint in a morning (though I try not to). Maddy also eats them with her meals, so we go through them rather quickly!

The other night I was looking for a new sweet treat and decided to whip up this sweet, creamy pudding using two of my favorite things: avocados and blueberries. It was the perfect dessert for a hot summer night, and could also be a great filling breakfast. Enjoy!