Guacamole

We were having some supremely warm weather the other week - highs in the 20s, which is rare this time of year - and although I eat avocados year round, guacamole elicits memories of summer drinks on a terrace with friends.  So I just had to whip up a batch!  

Although they are high in fat (it is the good kind of fat), they also have a whole slew of health benefits, including:

·         Source of carotenoids – helps protect against eye disease

·         Source of fiber

·         Helps stabilize blood sugar

·         Source of folate - great for expectant mothers to reduce risk of birth defects and folate also helps to reduce the risk of heart disease

·         Lowers cholesterol

·         Source of potassium

·         Rich in B vitamins

·         Source of vitamin E

·         Source of vitamin K

The following recipe is really intended as a guideline.  I tend to like it heavy on the garlic, with a good zing of lemon and a nice kick of heat, so mix it up and try playing with the ingredients to find your perfect combo.

Enjoy!

Guacamole

Serves 4

Preparation Time – 10 Minutes

Cooking Time – None

Ingredients

§  2 Ripe Avocados

§  2 Green Onions – finely sliced

§  Juice from ½ Lemon

§  1 to 2 Garlic Cloves – minced

§  Fresh Cilantro – chopped

§  5 Dashes Tobasco

§  Salt & Pepper

Preparation

1.       In a medium bowl, mash the avocado to desired consistency.

2.       Add the green onions, garlic, lemon juice, fresh cilantro, Tobasco, salt and pepper and mix until thoroughly combined.

3.       Set aside to allow the flavours to combine – about an hour.

* Notes

v  Try replacing the Tobasco with jalapeno peppers – so yummy!