This is part of the grateful series.

An avocado – the perfect source of monounsaturated fat.

I grab my favourite knife from the drawer. I carefully line up the knife with the vertical tangent of the longest seam of the avocado.

I teeter the avocado against the blade until a sharp cut makes contact with the seed inside.

I rotate the knife around the avocado, as I make a full circle around the seed.

I’m left with a perfect seam and two halves.

I place the knife down and let friction do the rest of the job.

A little wiggle and I have 2 halves ready to eat.

An avocado is perfectly paired with my breakfast. The buttery, unctuous texture of a raw avocado is a perfect way to acquire long-term fuel for the day.

Early last year I went on a thorough cut. I explored nutrition and my food intake thoroughly and learned that my body adapts well to high fats. These fats, of course, are clean and of high quality: almonds, walnuts, peanut butter, coconut oil, dark chocolate, and well obviously – avocados.

I’m grateful for avocados.
I’m grateful for the food I have to eat.