Healthy Raw Guacamole Recipe
Looking for a healthy and delicious raw guacamole recipe? You've come to the right place.
Here's a dish that will satisfy you along with your raw and non raw friends.
What's Not In This Recipe?
If you eat well, what passes for food in some raw diets isn't going to pass muster in yours.
Look up a guacamole recipe on most raw food websites and you'll find it sprinkled with all kinds of harmful substances.
You've got toxic
onions, pepper, garlic, and oils just in the guacamole alone. It's often eaten with dehydrated flax crackers to top it off.
All you'll find in this recipe is food that's healthy for you.
Why It's So Amazing:
Beside the taste, which speaks for itself, this is probably the most versatile recipe in my arsenal.
If your a raw foodist, it can be hard to dine with SAD eaters. They'll probably baulk when you offer them 6 mangos, and you certainly aren't interested in their steak.
This is the most popular compromise I've ever found. No one has successfully resisted a platter of my raw guacamole with cut up veggies for dipping.
I was even told my a Mexican food connoisseur that it was the best guacamole he's ever had.
I frequently bring this to events where it's polite to bring food, and I can eat it even if everything else is cooked junk food.
I also make it when people come over my place.
I certainly suggest that you don't eat this regularly, but when respecting the
overall 10 percent fat rule
it's a great occasional treat.
I should also mention that this is a slightly updated recipe from Jane Kurtz, a member of organic athlete, which is an improvement the one I'd been using.
I talk about this dish on the video
Raw Guacamole Recipe Ingredients:
These proportions will serve five to eight people as an appetizer. To serve one as a main dish, go with one large avocado and cut all other ingredients by 1/3.
- 3 Large Florida Avocados or 4-5 smaller Hass Avocados
- 3-4 Tomatoes or equivalent portion of Cherry Tomatoes
- 1-2 Bunches of Cilantro (AKA Coriander)
- 1 Meyers Lemon
Notes: I love lots of cilantro and tend to add the full two bunches or more, but a "normal" amount would probably be one bunch. While I've tried emptying an entire lemon worth of juice into the mixture, I find it's too acidic and usually just go with a squeeze or two. For best taste, use ripe avocados with skins that yield easily to pressure.
- Dice the Tomatoes
- Remove the Cilantro leaves from their stems and finely chop them.
- Cut the Lemon in half
- Remove the Avocado flesh from its skin, place it in a bowl, add the other ingredients, and mash thoroughly with a fork.
I usually chop up celery to dip in this, but any appropriate vegetable will work fine.
Learn about eating well and how to incorporate this
guacamole recipe into a healthy raw food diet here.
Other great recipes are located
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