I love avocados, I eat them almost everyday. Simply because they make food taste better, make absorption of nutrients easier and most importantly because it is indeed a superfood considering the nutrient density and nutrient diversity. Being the main ingredient in a guacamole (Mexican dip/salad/mousse depending on how you prep it), avocados are available almost all year round though during December-March they are very rare and if you get them they are expensive and don’t even taste good, that is my experience in Nairobi.

Oh BTW, 85% of calories come from fat, 75% being unsaturated and 25% saturated but this superfruit has been scientifically verified to aid in weight loss, I am living proof as I eat sometimes 3 organic green avocado a day and I am 58 KGs light. If you want to get into more detail about how the special types of fats in avocados you can read more on a more in-depth profile of the avocado .

Recipe

  • 1 avocado
  • 2 small garlic cloves
  • 1 bunch ndania/cilantro
  • 1 tomato
  • 1 small red onion
  • 1 tablespoon lemon juice brown rice vinegar/red wine vinegar are also amazing
  • 1 teaspoon sunflower oil
  • 1 pinch of organic cayenne pepper
  • 2 pinches of natural Himalayan salt

With a mortar and pestle process the guac for about 3 minutes or depending on how smooth or lumpy you may want. Serve immediately but leaving it in the fridge uncovered for at least 30 minutes lets the flavors mingle and taste better. You can eat ugali with guac, that is technically a complete nourishing meal, I love making lettuce cups with guacamole and grilled tilapia, yuuuuum

guacamole2

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