So, I’ve come to think that there are, indeed, some benefits to eating (at least some) raw and/or vegan foods. Firstly, after seven days, I’m feeling really good – don’t really miss meat or, more importantly, cheese (granted, I did a bunch of research and preparation, but still thought I’d be freaking out by now). Secondly – and unexpectedly! – I’ve lost 4.5 lbs without turning homicidal!! Seriously, though, if you’re a Foodie, don’t even think for a minute of doing a “cleanse” without a lot of prep and determination!!
Ultimately, though, I think it’s pretty groovy to realise that many of our favourite foods – especially in the summer – correspond to a “green”, “raw” and even vegan approach to living. So here’s one of my favourite snackin’ recipes – put it together with our Mango Strawberry Salsa and you’ve got a perfect match that’ll make you feel good, both inside and out!
Oh, and don’t forget our recipe for The Perfect Margarita – less “cleansing”, but more fun!! Find the recipe for a rockin’ sockin’ guac after the break…!
Guacamole
2 medium to large ripe avocados, split, pitted and hulled
4 cloves garlic, minced
1 small lime, juiced (apx 1.5 oz/3 Tbsp/450 ml juice)
Sea salt and freshly ground black pepper, to taste
Cilantro leaves, for garnish
In a medium, non-metallic bowl, mash the avocado with a masher or a fork until relatively smooth. Immediately add the garlic, lime juice, salt and pepper and continue to mash or whisk to form a smooth paste. Transfer to a serving bowl and serve immediately or follow the note below to refrigerate for up to 8 hours.
Notes:
I like really garlicky guac; this stuff might even fighten a vampire – but I’ve never had any complaints, just lots of requests for the recipe!! For a tamer version, use only 2 cloves of garlic, instead!
Avocado is prone to browning – hence the need for the lime. To keep for any period of time, press a piece of plastic wrap onto the entire surface of the guacamole – there should be no air between the guac and the plastic. Secure the plastic to the bowl and refrigerate.
My pal, who is not a Foodie, says, “I hate recipes that say ‘add some fresh herbs’ or ‘add salt and pepper to taste’. Which herbs? How much salt and pepper?” As a guideline for this particular recipe, I added roughly ½ teaspoon/2.5 ml salt and a teaspoon/5 ml freshly ground pepper – maybe a bit more. Whatever you do, start slowly… taste… then add more, if you like. You can always add, but you can’t take away!!
To keep this a raw, green and vegan snack, serve with thin slices of cucumber or zucchini, or whatever other veggies you like. To keep it vegetarian, organic and gluten-free, try Mary’s Crackers (they’re awesome). Or, use organic (or even regular) tortilla chips – still vegetarian!
How else to use guac?? Put it on a sammy or wrap!! It goes with all manner of veg, poultry or leftover beef!! How about as a side for a steak and blue cheese salad??
Enjoy!
~ One of Seven
