Guacamole is a delicious dip and a popular hit at get-togethers. What’s not to love when it includes so many crowd-pleasing characteristics? The main ingredient is avocado; it not only tastes heavenly, but it’s packed with vitamins and minerals. Also, there is finally a “fatty food” that no one has to feel guilty about. Avocado contains healthy monounsaturated fats as opposed to toxic trans fats. This healthy fat actually balances the unbalanced cholesterol created from other harmful fake fats. Avocados store an impressive amount of positive properties and can be used in multiple ways. Don’t you just love it when foods are both gratifying and good for you?
Avocados are a great option for vegetarians and vegans as well because they contain high amounts of protein (more than any other fruit, actually.) Additionally, avocados contain the following:
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Vitamin B5
Great for your overall bodily function, immune system, hormones, energy, etc.
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Vitamin B6
Help fight fatigue and important for effective enzymes and brain function
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Vitamin C
Amazing antioxidant that assists absorption of iron and mood enhancer
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Vitamin B
Extra powerful antioxidant that promotes optimal cell function
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Vitamin K
Important for free flowing blood through our arteries and coagulation for cuts
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Fiber
Incredible intestinal cleanser that supports healthy bowel movements and cholesterol
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Copper
Great for energy levels, prevention of anemia, healthy tissue and cholesterol levels
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Potassium
Crucial for healthy heart, nervous system, balanced blood pressure and kidneys
HOLY GUACAMOLE!
This is a fun twist on the traditional guacamole recipe. Here is my secret, special recipe for spicy guacamole.
Preparation
- 5 ripe avocados
- 2 sliced limes
- 1 chopped red onion
- 3 chopped jalapeños (or more/less according to your preferred spice factor)
- 1/2 cup of minced sundried tomato
- 1 cup of chopped cilantro
- 3 cloves of minced garlic
- Sea Salt
This formula feeds four to five people. For a personal serving size use ½ of the amounts specified.
Step 1: Cut the avocados in half and remove the pit. Slice the avocados using your preferred method and place them inside a large bowl.
Step 2: As soon as you have gathered them into the bowl, squeeze the lime over the avocados. The lime will delay their browning process. Sprinkle the salt and gently stir. Use a fork to gently mash the avocado until you have a thick consistency with chunky bits. Over-mashing will turn your guacamole into mushy, green baby food.
Step 3: Add the chopped red onion, sun-dried tomato, jalapeño, garlic and cilantro and gently mix. (If you’re sensitive to spice, no worries – skip the jalapeños for a mild guacamole.)
I usually keep the avocados, onion and lime in the refrigerator for several hours before making the guacamole. (Bonus Tip: You’ll cry less chopping the onion if it’s cold.) This way, it’s ready to serve and eat as a refreshing snack right away. Otherwise, you can eat it au-naturel at room temperature or cover it tightly with saran wrap and then refrigerate it for an hour.
Your guacamole is much more than a dip; it can be used for many things. Use it as a spread on your sandwich or sauce in your wrap. Eat well and enjoy!
This is a fun twist on the traditional guacamole recipe.
Ingredients
- 5 ripe avocados
- 2 sliced limes
- 1 chopped red onion
- 3 chopped jalapeños (or more/less according to your preferred spice factor)
- 1/2 cup of minced sundried tomato
- 1 cup of chopped cilantro
- 3 cloves of minced garlic
- Sea Salt
Instructions
- Cut the avocados in half and remove the pit. Slice the avocados using your preferred method and place them inside a large bowl.
- As soon as you have gathered them into the bowl, squeeze the lime over the avocados. The lime will delay their browning process. Sprinkle the salt and gently stir. Use a fork to gently mash the avocado until you have a thick consistency with chunky bits. Over-mashing will turn your guacamole into mushy, green baby food.
- Add the chopped red onion, sun-dried tomato, jalapeño, garlic and cilantro and gently mix. (If you’re sensitive to spice, no worries – skip the jalapeños for a mild guacamole.)
- I usually keep the avocados, onion and lime in the refrigerator for several hours before making the guacamole. (Bonus Tip - You’ll cry less chopping the onion if it’s cold.) This way, it’s ready to serve and eat as a refreshing snack right away. Otherwise, you can eat it au-naturel at room temperature or cover it tightly with saran wrap and then refrigerate it for an hour.
Notes
This formula feeds four to five people. For a personal serving size use ½ of the amounts specified.
Silvia Rodrigues is a Yoga Instructor, Graphic Designer and artist who is currently completing her 500-hour Yoga Teacher Certification Course. She is a Portuguese native who was raised in Santa Cruz, California but decided to go back to her roots and is now enjoying life in the beautiful town of Cascais, Portugal. Silvia believes in keeping the body fit by staying active... Read More
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