Tuesday, August 9, 2011

Ask and You Shall Receive...Yumminess 2

Since I went ahead yesterday and posted how I make hummus I thought I'd also throw up here what I do for guacamole considering I mentioned it yesterday. Truly it is one of the easiest things to make under the sun. What continues to mystify me are those little dry mix packets for guacamole. Let me tell you a little secret, you are damaging one the healthiest, most delicious foods on the planet by adding one of those packets. It's not necessary, and it's not yummy.

The key to guacamole is keeping it simple. I've had numerous people say how good my guacamole is, well, I can't take all of the credit really, I was taught by my sons' grandma. In fact I didn't like guacamole until she showed me how to do this. The sad part is I am not alone in that regard. So many people are deceived into thinking that what most restaurants turn out, being just some mushy avocado, is in fact guacamole. Oh that couldn't be farther from the truth. You can eat it on almost anything, I say almost, not everything, but close.

While guacamole is simple, it's more than just the avocado. That isn't to say that I don't enjoy just eating avocado. I consider it to be a perfect food. I eat it on salads, sandwiches, eggs, and even in desserts. I may post a pudding I use it in later in the week. Women should by the way eat one everyday for female health, I'll leave it at that for those of my readers that are men ;)It is a fruit, not a vegetable. It has healthy saturated fat, yes I said healthy and saturated fat in the same sentence. Most of the fat is mono-unsaturated though. It provides potassium, 60% more than a banana, as well as being rich in vitamins B, E, and K.

So here's how I make guacamole:

3-4 Hass Avocados (Has to be ripe, so when you you pick it up it should be semi-firm to the touch, but should give a little if you push on it. If your fingers or thumbs go through it, forget it. Color isn't always a true ripeness indicator, but usually if it's black it's ready, or is about to be with in a day or two.)

1-2 diced tomatoes (depends on how large your maters are)

1/2 medium red onion, diced

2 garlic cloves

Fresh lime or lemon juice (from what I gather the consensus prefers lime juice, but both are great, use what you have, and just keep squeezing it in there until it tastes right)

Sea salt to taste

Fresh cilantro (optional, I don't personally like it very much)


You can increase or decrease the ingredients as necessary. Your best bet to opening an avocado is using a butter knife. The Pampered Chef company actually has an avocado knife, which is great, I have one that I acquired for free, but don't add the expense if you don't have one. Like I said, a butter knife works fine.

Start at the top where the little nub is where the stem used to be, and just take the knife all the way around until it meets back where you started. Twist it gently, and it should open fairly easily. To get out the pit you can use your fingers like me, a spoon to scoop it out, or some people like to use a sharp knife, and stab right into the pit, and pull it out. Don't hurt yourself, and just take it out however.

If your avocados are a little firmer than preferred, a trick is to scoop them into a food processor. It will help make them creamier and smoother. I considered doing this on Saturday, but I had already used the food processor for the hummus at my friend's house, didn't feel like taking it out of the dishwasher and hand washing it. Also the party had commenced, so I didn't want to turn the loud thing on with everyone there. Probably more than you wanted to know, oh well, it's my blog and I'll bunnytrail if I want to, right ;)

If the avocados are ok, scoop out the flesh into the serving bowl before anything else. Mash them up really well. Add a little lime or lemon juice now, this will help smooth it out. Generally guacamole is not chunky. Mine was a bit on Saturday, but didn't have any complaints.

Next put in the rest of the ingredients in the bowl, and mix with a spoon. Just keep adding and tasting until it's perfect. You really can't go wrong with that method unless of course you eat it all in the process. Maybe buy a few extra of everything just in case ;)

My recommendation is to serve the guacamole with Trader Joes Organic Blue Corn Chips. They are my favorite! For you raw foodies flaxseed chips from the dehydrator would be tasty too. I also love dipping raw veggies like carrots, broccoli, snap peas, and bell peppers in it. If you are a meat eater, add some on top of grilled or baked chicken. Throwing some in your turkey sandwich or on a burger is lovely too. I adore it on top of my scrambled eggs. Just can't say enough good things about guacamole!

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