I recently re-made this guacamole recipe and I can attest, again, how incredible it is. I left out the corn this time, but it makes for a nice addition when organic corn is in season. Since I re-shot it, I wanted to share it with you again.
I am an avocado freak. Seriously, it’s one of my favorite foods and I try to convince myself that eating one almost daily is completely normal. Toasted Ezekiel bread, smashed avocado, salt/pepper is my favorite way to start the day. That and a very large cup of coffee.
Guacamole is a serious food. I cringe when I see the avocado dips and pre-made guac in the supermarket. You can’t be lazy with guacamole! Either make it or don’t bother. That’s what salsa was made for.
Luckily, this is super simple to whip up. Great as an appetizer or topped on my lentil tacos. I use organic corn as my secret ingredient, it makes the guac slightly sweet and fits into my argument that guacamole is a perfectly OK dinner food. If you have fresh corn, great! Grill it and slice it off the cob.
Another secret tip I learned from Oprah- after making the guacamole, place the pit in the bottom of the dish to help prevent browning.
3-4 medium size avocados
1 lime, zest and juice
1/2 cup Trader Joe’s fire-roasted corn kernels
1 bunch cilantro, minced
1/4 white onion, minced (about 1/4 cup)
1 jalapeno, seeded and finely diced (optional)
1 tsp. cumin
Remove the pit from the avocado and smash with a fork. Combine with the rest of the ingredients and lightly mix together. I like my guac slightly chunky so do this by hand with a fork, not in the food processor.
Enjoy with chips (Garden of Eatin’ are my favorite)!
What do you like in your guac?
Little less chocolate, little more kale.
Things have been getting a little sweet over here. Chocolate-Covered Strawberry Cupcakes, Orange Chocolate Mousse. Mmmm.
While my taste buds aren’t complaining, I’ve had this overwhelming urge to eat more salads, specifically more kale to keep things a little more balanced.
It’s like my body is saying, ‘Put down the sweets, Pick up the greens’.
You know it’s bad when you start dreaming of kale salads.
This is one of my favorites. I use baby kale here, it’s slightly less bitter than regular kale but either will work. Add some peppers, corn, black beans, creamy avocado and your good to go!
The thing I love about kale salads the most? I can dress & toss it and it will still be good a day later. Make a big batch of this and eat it through the week! I enjoy it for lunch, dinner that night with baked BBQ tofu on top, and any leftovers are eaten the next day.
What’s your favorite kale salad?
5 cups baby kale
1 cup cherry tomatoes, halved
1 cup corn
1 cup black beans
1 bell pepper, chopped
1/2 cup sliced black olives
1 Avocado, diced
1/8 cup sunflower seeds
1 bunch cilantro
1 lime, juiced
1 tbsp. olive oil
In a salad bowl, combine baby kale, corn, black beans, chopped bell peppers, cherry tomatoes, and black olives.
In a small blender or using a whisk, combine the chopped bunch cilantro, lime juice, olive oil, and salt/pepper. Massage the dressing into the salad for 2-3 minutes until well tossed.
Add the avocado and sunflower seeds, Toss once more to combine.
As promised from my quick comment last week, I want to discuss Genetically Modified Organisms and why I wouldn’t touch them with a 10 foot pole.
Let’s get some terminology down first. GMO stands for Genetically Modified Organisms, an organism that has been changed using genetic engineering. GMO’s are used in research, agriculture, and gene therapy. While some research methods may use GMOs for positive outcomes, the ones found in are food supply are not.
What I want to discuss starts with a company called Monsanto. The largest application of GMOs in food is done by making crops resistant to pesticides and/or produce pesticides from the inside out. Most of these GMO seeds are owned by Monsanto. The most popular example is “Round Up Ready Corn Seeds” which, as their name implies are resistant to round up pesticide spray. Spray the plant insensibly with round up, kill everything else around it and keep the corn plant. Yes, genetic engineering is a very powerful technology.
1. Safety: There are very few authentic studies done on the safety of GMOs. For one, the FDA does not require testing when a gene is transferred to a plant that is a common allergen. The fact that my specialty is in food sensitivities, I find this to be alarming. If you are allergic to soy, you may not know that the corn you’re eating has been implanted with soy genes. I have clients who tell me that when they eat food in other countries, their allergies/sensitivities disappear or lessen. When they eat the exact same item in the USA, they have a reaction. So is an apple really an apple? If it’s genetically modified, probably not. GMOs are not required to pre-market safety testing (like other food additives are). In the United States most soybeans, cotton, and corn are genetically modified.
2. Labeling: Unfortunately, as of now, companies doesn’t have to state that their product contains GMO’s. Most soybeans are genetically modified. Unless it says ‘Organic Soybeans’ or Non-GMO soybeans used, I would bet that it is a genetically modified organism.
3. To me, the most important: the environment. Besides the monopoly that GMO seeds have on the small farmer (check out Food, Inc. for more on that). GMOs also have an damaging effect on cross-pollination. The inability for plants to cross pollinate creates super weeds which then creates the need for more toxic pesticides to be used to kill them. It also severly limits biodiversity, we do need weeds!
For more information check out these publications:
Farmageddon: Food and the Culture of Biotechnology (Brewster Kneen: New Society Publishers, 1999)
Genes in the Field: On Farm Conservation and Crop Diversity (Stephen Brush: Lewis Publishers, 1999)
Seeds of Deception: Exposing Industry and Government Lies about the Safety of the Genetically Engineered Foods You’re Eating (Jeffrey Smith: Chelsea Green, 2003)