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.
What goes better with a bowl of rich and smooth guac than some juicy, crunchy veggies to dip into it? Jicama is a great option for a change from the usual. It is sweet, crisp, and…solid. Dense. Am I selling it? If you haven’t tried it yet, you must, it’s delicious and clean tasting, making a wonderful addition to cabbage-y salads and, obviously, crudités platters.
I cut the jicama up into large French fry-resembling batons. You could leave them plain as they are, but if you toss them with some lime juice, a bit of sea(weed) salt and spices… including turmeric, you have amped them up to solo snack status. These sexy, yellow batons don’t need the guacamole, they really can stand alone, but they truly enjoy the company of guacamole. A match made in heaven, packed full of tasty and powerful antioxidants.
If the idea of this snack leaves an ice-cold Corona tickling the back of your brain, maybe give kombucha a go. Or a bubbly glass of water kefir. Their names leave something to be desired, but they rival beer as far as that effervescent, thirst-quenching 5pm craving goes. For real. Buy some at the store, or better yet, make your own (it’s so easy!). Either way, throw it on ice before you start prepping your guacamole and jicama and then put your feet up, close your eyes and pretend you’re in …a different version of Mexico, where cancer cells fear to tread.
- ½ medium Jicama, cut into sticks
- 1 Lime, juice and zest
- ¼ tsp Chili Powder
- ¼ tsp Turmeric, dried (1/2 tsp if fresh)
- a couple grinds of black pepper (for better turmeric absorption)
- pinch of sea(weed) salt
- 1-2 Avocado, ripe
- ¼ Red onion, diced small
- 2 Green onions, thinly sliced
- ½-1 Garlic clove, minced
- ¼ c Cilantro, shopped
- ¼ c Kale, thinly sliced
- ¼ tsp Turmeric
- 1 Lime, juice and zest
- a couple grinds of black pepper (for better turmeric absorption)
- Sea(weed) salt
- Toss everything together until well coated.
- Mash everything together. Serve with the chili-lime jicama or other fresh veggies.
83
5