In my hometown of Kuching in Sarawak, avocados are incredibly pricey. So pricey that it’s predominantly consumed only by an elite few. We eat it raw, and, typically, as a garnish. Up until the last two years, maybe three, I’ve never been a fan of avocados. I thought they were squishy and I have a thing against foods without texture. So when my trainer told me to incorporate avocados into my diet, my tummy flinched. After prolonged, very extensive online research, I was somewhat convinced to give avocados a go. I mean, they supposedly serve up 20 different vitamins (that’s a lot); they’re an excellent source of healthy fats (taking 1/4 before bed will keep your body full until the morning which means it won’t start eating into muscles you’re working so hard to build); they’re loaded with anti-inflammatory and anti-oxidant properties (these help keep cholesterol levels and heart disease in check); and since 1/4 only contains around 80 calories with 7 grams of fat (and minimal saturated fat), those seven grams are wholly for …