Oh, I am just crazy-bonkers about avocados. So rich and yummy, and incredibly versatile! I have heard some people state that they don’t eat avocados as they are high in calories and fat, and then they tuck in to a bag of crisps (chips)! Yes, for a fruit, they are rich in healthy fats and calories, but when you eat natural, raw, mono saturated fats, your body processes them in a very different way than the fats you will find in animal products or cooked, or processed food. Plus, they are full of goodness, and are a good source of vitamin E, potassium, B vitamins, vitamin K, beta-carotene, fiber and folic acid.
I usually eat about 2 avocados a day. We are all different, and some people may not feel energetic after so many, but (so far) I feel great from it, and love the different ways I get to use them:
In smoothies to make them rich and filling
In Life-Loving desserts (like the ones in my e-book)
On (raw) crackers or bread (with a little sprinkle of salt) instead of butter or cheese
In sushi or nori rolls
In a fruit salad
On it’s own with a little lemon juice
In salads to add richness and substance
In dips and dressings
On pizza, instead of cheese
Having avocados around really helps me keep to a high-raw lifestyle. If I don’t have something ‘substantial’ in the fridge such as a raw pate, or nut cheese (and if I can’t be bothered to make one) then an avocado will really boost my meal in both the satisfying and the taste department!
Recently, I heard Kate Magic mention using cacao in guacamole, and in a shot I was in the kitchen fondling my lovely avocados to find a ripe candidate for surely such a perfect combination. I like her idea to not just use cacao in sweet foods, so that you can have the cacao goodness, taste and – let’s be honest – hit, without having a dessert, if you are not in the mood for one (yes, even I don’t always want a dessert!)
So, dear Reader, I share with you today a recipe for Cacaomole, and one for Guacamole.
I have split the recipe up here so if you don’t think you will fancy the cacao-spiked version, then you can enjoy the calmer version (also known as Guacamole) just as much.
Also, if you want to keep things simple, in both time, ingredients and effort you can eat this as it is. But I have also added a list of delicious extras that you can add to really boost this dish, in terms of taste, texture, and nutrition.
And finally, for those of you with access to superfood powders, there is a little suggestion of what you can add to this dish to add an extra whooosh!
Serves one, maybe two, depending on if you are as greedy as we are!
Guacamole – Basic recipe:
1 large avocado
1 small clove garlic, crushed
¾ tablespoon lemon or lime juice, or to taste
salt and black pepper, to taste
Very yummy additions:
I add all of these, but feel to pick and choose and will!
1 small tomato, diced
Sprig of parsley or coriander, chopped
2 tablespoons pumpkin seeds – mineral and protein rich with a yummy crunch!
2 sun-dried tomatoes (soaked in water, if not stored in oil), chopped
fresh or dried chili, to taste
4 olives, stones removed, and chopped
1 tablespoon chopped red bell pepper
1 tablespoon finely chopped red onion
1 teaspoon coriander seeds, crushed (or ½ teaspoon ground coriander)
Make mine a Cacaomole!
Add 1.5 teaspoons cacao powder
Superlove, me baby!
For a super-dooper nutritional boost, add any, or all of the following, which you will find in on-line raw food shops such as Råvarubutiken (Scandinavia).
½ teaspoon purple corn – high in antioxidants
½ teaspoon reishi mushroom powder – great for the immune system
1 tablespoon goji berries – high in vitamin c, contains B vitamins, and all of the essential amino acids
1 tablespoon nutritional yeast flakes – high in B vitamins, also adds yummy savoury taste. (Not raw. Folks in Sweden can buy this online from Goodstore or at their store in Stockholm.)
How to make it
Mash the avocado with a fork, and stir in the remaining ingredients. If you are making a large batch of this, you can whizz up the avocados in a food processor, but stir in the extras by hand to maintain the contrast in texture.
Divine served in a nori roll with strips of cucumber, carrot, red bell pepper, apple and some green leaves and sprouts e.g. alfalfa or sunflower sprouts.
Or, you can serve as a dip with yummy raw veggies.
And, of course, you can serve with Mexican food!
** note, if your avocados are the not the best, and are a little pale and watery, you may want to add 1 teaspoon olive oil, to add a little richness. If using cacao, then ½ teaspoon agave syrup will help your naughty avocado regain a sense of roundness!
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