I first started eating homemade guac about 7 years ago. Up until that time, I’d really misunderstood the avocado; the wonder fruit. I thought it bland tasting and even worse, fattening. What was the point of eating it and why did people love their guacamole? I didn’t understand then, but what I’ve come to learn!
Firstly, avocado is delicious simply sliced with a squeeze of fresh lemon or lime and a grate or 2 of Himalayan pink salt. When making guacamole, it also goes well with a variety of mix and match accompaniments including red onion, tomato, cilantro, jalapeno or Serrano chiles, garlic, strawberries, and whatever else you’re tempted to throw in. (If you’re in the mood for a velvety, chilled summer soup, trust your avocado to step in and do the job.)
Secondly, the avocado is supremely healthy! True they are loaded with fat, but despair not, since this fat is largely the omega-9 monounsaturated kind, (also found in olives and macadamia nuts). These fats are actually great because they contribute to weight loss, not weight gain. (Eating healthy fats in general make us feel full sooner than either carbs or protein, plus they are the only food that don’t raise our insulin. Awesome!) Avocados help balance our cholesterol ratio, as well as reduce the risk of certain cancers, diabetes, hypertension, and heart disease. They also provide numerous anti-oxidant qualities and are an excellent source of fiber. Moreover, eat an avocado and your eyes and skin will thank you too. Wow, nature at its finest!
Lastly, I frequently bring up the importance of buying as cleanly as possible when food shopping. Well, surprise, avocado is 1 of the very few foods where not buying organic is okay. (Yep, I said.) Avocados have 1 of the lowest pesticide load levels around and consequently are among the safest conventionally grown crops to consume. In fact, avocados are #1 on the Environmental Working Group’s (EWG) Clean Fifteen list. (For your Dirty Dozen/Clean Fifteen app by the EWG, click here.)
So friends, California Haas avocados are in season right now. Don’t miss out for 1, single moment on enjoying this versatile, easy to prepare, and thoroughly delightful and health-ful super food!
Please note: Instead of using the standard, unhealthy corn chip or tostado for scooping up your guacamole, I strongly recommend you try jicama; a round root vegetable grown in warm climates. Jicama can be eaten raw and it tastes somewhat like an Asian pear. While having a very low glycemic level, jicama is also loaded with fiber, Vitamin C, and potassium. (This beats a GMO, cooked in trans-fat, corn chip any day of the year!) I promise you’re about to make a new BFF!