Guacamole is simple, wholesome, refreshing and delicious. Everyone has their own unique recipe. I debated about posting my own online, but I’m such a fan of guacamole… and it’s naturally vegan (unless you do something silly like add mayo to it – ick!) and all raw. So, I decided to write up this post to celebrate guacamole, avocados, and raw food in general. It also gave me an excuse to practice more food styling and play with some new serving dishes. I know, how domestic of me.
Guacamole is very well-known in North America, due in no small part to the proximity and popularity of Mexican and Latin American food – much of which can be made vegan quite easily. Guac is also one of those things, like hummus and other dips that shows up all the time at buffets and picnics.
Despite loving the versatility and flavor of vegan cooking, I try to eat a lot of raw food. Depending on the season it’s usually about 30-50% of my daily food intake. In the summer, and when I’m traveling in warm climates (where safe-to-eat raw fruit and vegetables can be found) it’s even more.
I try to plan a one-day fast every month to let my system detox and have a day off. I work with juices, tea, and raw snacks and simple things on the pre- and post-fasting days, to ease my digestive system into and out of the fast. Sprouts, salads, raw fruits and vegetables, and raw snacks like this work well not just for the fasting transition, but also to accompany cooked dishes.
Perhaps another time I’ll explore in more depth the topics of juicing and fasting, but for now, let’s get right to that awesome guacamole recipe.
Guacamole for a Summer Day
serves 2 / time: 10 min.
1 ripe avocado
1 medium tomato chopped small
1 Tbs lemon juice (about 1/4 lemon)
1 tspn olive oil
1/4 tspn black pepper ground
1/4 tspn salt
1/4 tspn cumin ground
1/4 tspn paprika for garnish
1 Tbs cilantro / coriander chopped
- Slice the avocado in half, remove and save the pit.*
- Scoop out the good green stuff with a spoon.
- In a medium-sized bowl mix and mash all ingredients (except paprika) with a fork. Make it as chunky or creamy as you choose.
- Garnish and serve!
Serve with chips, crackers, fresh bread. Or use for sandwiches or Latin American / Tex / Mex dishes. Store covered in the fridge *with the pit to retain freshness and prevent browning.
Add 1 finely diced clove garlic, 1/4 red onion diced (soak in cold water for 10-15 minutes to reduce taste but retain crunch), fresh chopped scallions, and / or 1/2 bell pepper (any color) chopped. Please don’t ever defile your tasty guac with mayonnaise! I think it’s illegal in most states. Even if you’re European, that’s just not cool.