It’s avocado baby!

Hello everyone!

As a first posting I had to start with a dish that I cherish and keep near my heart. It brings me lots of good memories and it mostly reminds me to Mexico. I can’t help it!

Avocados are simply good for you. Apparently one can live only on avocados because this fruit (yes, it is a fruit) has numerous vitamins, healthy fats, plenty of antioxidants, minerals and yes, protein of the good kind. It is of popular belief that one should avoid avocados because of their high fat content. This is a huge MYTH that this fat is bad for us. The fat in avocados helps us absorb nutrients in other foods better. Avocados fat is monounsaturated, so it doesn’t clog your arteries and it helps speed up your metabolic rate.

I see avocado uses in everything, from a spicy guacamole to a raw cake. Todays recipe is to make a basic delicious guacamole Mexican style (my friends would say: “The right style” haha).  You can eat it alone with some organic tortilla chips (I normally use the Que Pasa kind, the purple ones we like the most, just for the colour, the flavour doesn’t vary) maybe throw some refried beans on the side and any kind of salsa you can get your hands on (Vegan of course, I use La Costeña red salsa) or some Pico de Gallo. Otherwise,  you can use your guacamole as a side dish or to spread in your sandwich or as an addition to your tacos. Possibilities are endless and the health benefits too!!

Ingredients for a medium bowl:

– 2 big ripe avocados or 3 medium ones, pitted

– 1/4 of medium yellow onion, chopped into little cubes

– 1 small garlic clove (do not mind my Elephant garlic in the picture)

– 1 big field or hothouse tomato, chopped into little cubes

– 1/2 a bunch of cilantro or a good handful of it, leaves only or leaves and stems very finely chopped

– 2-3 key limes or 2 normal big limes, juice only

– 1-2 thai red chilli peppers or 1 big serrano pepper, chopped and either you can keep the seeds or toss them out. I do keep them in my guaamole, I like it spicy

– 1/4 tsp sea salt

– 1/2 tsp of fresh ground pepper



What I do first is I toss the diced tomatoes, onion, cilantro and chillies in a large bowl. Then I pit the avocados and cut them in cubes, toss them in the bowl along with the other ingredients, pour the lime juice in it, toss in the salt and pepper and then with a FORK slightly crush your avocado cubes. This way the mixture will be chunky, instead of getting a very “mashed” texture.

The secret is to use good quality ingredients. You should see the difference on the taste when you use sea salt or pink himalayan rock salt and fresh ground pepper than the pre-ground stuff. For the limes, I use Key limes because they taste like the ones we use in Mexico, they are smaller and somehow more citrusy tasting than the bigger ones. But hey, I think we should all work with what we have!



For more information about avocados and their numerous health benefits here are some links you should checkout:

Avocados are awesome, period. Remember, if it’s good for the gut, it’s good for the soul.


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