Have you ever moved the guacamole to the other room, just to get people out of the kitchen? It works, doesn’t it? Because everyone loves guacamole (even more than sitting at the kitchen bar asking you questions). It is one of the healthiest and easiest to make snacks out there. It’s also really, really delicious. Guacamole even has power over those of us who plug our ears when health food convos come up. It’s that good.
This makes it the perfect vessel for some muscular activity. I am not trying to change the classic guacamole with this recipe, I am just trying to gently point out a few super-food opportunities. As it turns out, guacamole is one of the easiest places to add some cancer-fighting beasts, and here is a little hint: you’re probably already adding most of them. Now you just need to consciously add them every time you make it, perhaps in greater volume and possibly with a little more variety. Do you add cilantro to your guac? Add twice as much. You don’t like cilantro? (I’ve heard about you!) add some Italian parsley instead. Or maybe some kale, sliced very thin as though it was a herb. Or maybe both cilantro/parsley and kale.
Do you already add a bit of onion or garlic to your guac? Try adding both. Or if raw garlic doesn’t fly with you, add some roasted garlic. And dice up some red onion (pigment power) and green onion. Same but different, and complimentary. And what about turmeric? I know, I sound like a broken record, but it is a powerful anti-inflammatory. It’s not that I want your whole life to be yellow-spiced, I just want to point out places where it could work. I think it works in guacamole, that’s all. Not your morning millet porridge with blueberries or your tomato and basil salad with almond cheese. I promise not to talk about turmeric in those posts.