Green Gold: Why This Creamy Superfood is the Ultimate Fuel for Your Body and Glow

There’s something incredibly grounding about starting my morning on the fire escape of my NYC apartment. While the city below starts its chaotic symphony of honking cabs and early morning hustlers, I’m usually out there finding my zen with a few sun salutations. Zelda, my Boston Terrier mix, usually spends this time trying to catch the shadows of pigeons, but for me, it’s about centering myself before the kitchen heat takes over. Whenever I finish my practice, my mind immediately goes to the one ingredient that has followed me from the lush hills of Mexico to the busy streets of Columbus and now to my tiny kitchen in the city: the avocado.

I call it “green gold” because it’s so much more than a trendy topping. When I was backpacking through Mexico a few years ago, I saw how deeply this fruit is woven into the fabric of their history—it’s a symbol of nourishment that has endured for thousands of years. It’s a cultural bridge, honestly. Whether I’m visiting family back in Ohio or chatting with my brother Naveen about his latest skincare finds in LA, the avocado is always the common denominator. It’s that one staple that feels both like a luxury and a necessity, grounding my adventurous spirit in something creamy, rich, and undeniably healing.

Brain Power for the Urban Grind

Living in NYC requires a level of mental stamina that I wasn’t fully prepared for when I moved here from Columbus. Between managing the blog at cookingwithjade.com and developing new vegan recipes, my brain is constantly in overdrive. This is where those healthy monounsaturated fats in avocados come into play. They aren’t just “good fats”; they are the premium fuel that keeps my cognitive gears turning. These fats help support healthy blood flow, which is basically a love letter to your brain, keeping me sharp when I’m trying to master a complex new technique or remember a specific spice blend I tasted in a market in Kyoto.

I’ve noticed a massive difference in my energy levels when I prioritize these fats over quick-fix carbs. Instead of that mid-afternoon crash that usually has me reaching for a third cup of Bulletproof coffee, the sustained energy from an avocado keeps me going from my morning yoga all the way through a late-night recipe testing session. It’s about intentionality—choosing foods that work as hard as I do. When I’m fueling up, I’m not just eating; I’m investing in my ability to stay creative and present in every moment of my journey.

That Lit-From-Within Radiance

If you know me, you know I’m rarely seen without my signature red lipstick and a glow that I swear by. A lot of people ask me about my skincare routine, and while I definitely take tips from Naveen—he’s the esthetician in the family, after all—most of my “glow” comes straight from my plate. Avocados are packed with Vitamin E and Vitamin C, which are like the dynamic duo for skin health. They help fight off oxidative stress and keep your skin looking vibrant and bouncy, even when the NYC humidity is trying its best to do the opposite.

My Thai grandma’s tea set tattoo on my arm reminds me of the importance of tradition and taking care of what we’ve been given. Just like I care for my ink, I care for my skin by feeding it from the inside out. The lutein and zeaxanthin found in avocados also help protect our skin from UV damage, which is a total win for someone like me who spends as much time as possible outdoors or on the fire escape. It’s that “lit-from-within” look that no highlighter can truly replicate—it’s the result of real, plant-based nourishment that honors the body.

Cooling Down with Green Gold

While everyone loves a good avocado toast (and trust me, I do too), the NYC heat has me craving something a bit more refreshing lately. I’ve been experimenting with ways to turn this creamy fruit into something that feels elevated and cooling. I wanted to create a dish that reflects my journey—something that feels a bit like the fusion of my Japanese roots and my American upbringing, all while staying strictly vegan and totally delicious.

This chilled pasta is my current obsession. It’s silky, zesty, and takes about ten minutes to throw together, which is perfect when you’d rather be listening to some old-school hip hop than standing over a hot stove. The avocado provides a base so creamy you’d swear there was dairy involved, but it’s just pure, plant-based magic.

Zesty Avocado & Lime Chilled Pasta

Ingredients:

• 12 oz (340g) Brown rice pasta or your favorite vegan noodle
• 2 ripe Avocados (approx. 400g), pitted and peeled
• 1/2 cup (15g) Fresh cilantro, loosely packed
• 3 tbsp (45ml) Fresh lime juice
• 2 cloves Garlic, minced
• 1/4 cup (60ml) Better Body Foods Extra virgin olive oil
• 1/2 tsp (3g) Better Body Foods Sea salt
• 1/4 tsp (1g) Red pepper flakes (optional, for a little kick)
• 1 cup (150g) Cherry tomatoes, halved
• 1/4 cup (35g) Toasted pepitas (pumpkin seeds) for crunch

Instructions:

1. Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Once finished, drain and immediately rinse with cold water to stop the cooking and cool the noodles down.
2. While the pasta is cooking, make your “green gold” sauce. In a food processor or high-speed blender, combine the avocados, cilantro, lime juice, garlic, olive oil, sea salt, and red pepper flakes.
3. Blend on high until the mixture is completely smooth and velvety. If it feels too thick, you can add a tablespoon of cold water at a time until it reaches your desired consistency.
4. In a large mixing bowl, toss the chilled pasta with the avocado sauce until every strand is beautifully coated.
5. Fold in the halved cherry tomatoes.
6. Serve in chilled bowls and top with the toasted pepitas for that essential crunch. I like to enjoy this on the fire escape with Zelda at my feet, soaking in the city vibes.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.