Avocado butter

Despite what media and advertising say about butter, it really is good for you. According to naturalnews.com, Butter is filled with essential vitamins and antioxidants in their most
natural and absorbable state. Butter is actually a better source of vitamin A than
carrots, especially for people who have trouble converting the
beta-carotene in carrots
into vitamin A

Want to know the differences between margarine and butter? Here is another article for you to read:
nourished kitchen: butter vs. margarine

We eat a lot of butter in the Eggert house—we love it. But, honestly, plain butter does get a little boring every once in awhile, so I like to jazz it up. I found a recipe for avocado compound butter. It takes about 10 minutes to make (and not long to eat it all). It's creamy, delicious, and full of nutrients. Spread it on toast, baked potato, grilled chicken or fish. I'm willing to bet it'd also be wonderful on crackers.

Shopping List:
• 1 ripe avocado
• 1 stick organic butter, softened (let sit out for about an hour to soften—do not microwave)
• 1 garlic clove, minced
• 2 tablespoons fresh parsley
• 1-2 tablespoons fresh lemon juice
• salt + pepper

Directions: Mix avocado and butter together with a fork until smooth. Add the rest of the ingredients and mix well. Place in the fridge for a couple hours to solidify. Optional—roll into balls or a log (shape inside parchment paper) before serving.

Check out the nutritional benefit of the ingredients:
lemon juice
garlic, minced
parsley (original recipe calls for cilantro, but I used parsley):

Interested in making other flavored butters? Try these:
Basil butter
Honey butter