We are enjoying the fruits of my labor this past weekend and the effort already seems to have paid off.
One of the things that I prepared has actually been on my food bucket list for quite some time: a fantastic alternative guacamole. You see, ever since making guacamole with edamame (soy beans) and dumping it in the trash (is it just me or is that stuff nasty?) after our Plant-strong Superbowl party in 2011, I have been searching for the miracle guacamole. You know, the one with less fat and calories? Because who do you know that doesn’t love guacamole?
But the guacamame incident was about a year and a half ago, and it wasn’t until recently that an idea for another alternative guacamole crossed my path. My friend Jessica said that at a spa she visited out west (Rancho La Puerta maybe?) they made a version with peas.
Sounds good to me.
Too good, in fact. It’s sweeter than regular guacamole because peas are by nature a very sweet food. And I just couldn’t stop eating it.
1 16 ounce bag of frozen peas, defrosted
1 medium avocado, ripe
1/2 cum lemon or lime juice
1/4 tsp cumin
1/2 tsp salt
1 cup diced tomato
1/2 cup diced red onion
1/4 cup chopped cilantro
In a food processor, place the peas, avocado, lemon juice, cumin and salt. Process until smooth, scraping down sides as necessary.
Add tomato, red onion and cilantro and stir.
Serve immediately or refrigerate.
What’s your guacamole experience been since changing your diet? To view/leave a comment, please click on the title of this post (the orange text above).