I know very few people who don’t like avocado’s. I used to be one of them. A long long time ago – when I thought avocado’s were “fattening” and a big no no, I definitely made sure they stayed out of my diet. Then one day, by accident (after ordering my rolls without avocado) it was left in. So I figured I would give it a try – and I fell in love immediately. Over the years, I learned about how healthy they actually were and that the “fat” in avocado doesn’t actually make you fat – but makes you lean. Sounds weird right? Well not really. The healthy omega 3 oils in avocado’s are essential to our body and our cells. In this case they body actually utilizes these fatty acids for energy (as opposed to storage). Not only that, but avocados are also rich in potassium, B vitamins with have trace amounts of protein and they also help to stabilize blood sugar levels! This makes them nourishing and filling which enables you to feel satisfied when you eat them. They add a good amount of nutrients and substance to any meal – which actually causes you to eat less! Whether you make it into a dip such as guac, a spread, whirled into a smoothie or soup, sliced on a sandwich, wrap, nori or salad. Avocado’s prove to be a versatile and fun item to add to anything.
But a favourite among many is Guacamole. The creamy goodness of mashed up avocado’s is so delicious (and I have to admit somewhat addicting) and should be made and enjoyed by everybody. You can have fun with this recipe too. I love to add green peas into my guacamole, as it not only gives the dip some substance – protein, fiber and vitamins – but it also gives it a rich texture and I personally find it more satisfying. Plus you don’t feel as guilty about eating so much! Of course making regular guac with lots of jalapenos and tomatoes is also good to0 – really, anything can be added to make your guacamole recipe as wholesome and delicious as you would like.
When it comes to dipping, you can buy organic corn chips or make your own by using Siete Tortillas. I cut them into triangles and pop them in the oven for about 15 minutes on 200F. Or you can just slice up veggies such as carrots, celery, jicama or spread it on whole grain/gluten free crackers.
So get familiar, comfortable and excited about Avocado’s because to me, they are one of nature’s most perfect foods!
1 cup cooked green split peas (1 cup frozen green peas, blanched)
4 green onions, 2 inch slice
3-5 tablespoons lemon or lime juice
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon garlic granules or 1 clove fresh garlic
½ bunch parsley
¼ teaspoon sea salt
2 large ripe Haas avocados
¾ cup chopped tomatoes
1 jalapeno chili, finely chopped or ¼ teaspoon red hot sauce
1 tsp extra virgin olive oil
- Put peas, green onions, lemon juice, cumin, coriander, garlic, parsley, (jalapeno) and salt into the food processor and process until well blended and smooth.
- Cut avocados in halves, remove pits and scoop out flesh into a medium sized mixing bowl.
- Mash avocados and mix in ingredients from the food processor.
- Stir in the tomatoes, taste and adjust seasoning. Chill.
- Serve with organic corn tortilla chips, slices of jicama or whole grain crackers.
Marni’s Delicious Knowledge:
Why with peas? Not only do peas give this dip substance, but they add fiber, protein and vitamins (they are also green which goes nicely with avocado!).
Avocado’s are fully of healthy essential fats, extremely satisfying and make a great base for a dip. Not only is this dip great with (non-GMO) corn chips, but it is great on sprouted bread, in a wrap or topped on a salad.