Growing up in Cali, I was exposed to much Mexican food (maybe more than I hoped) and now I think it's just deteriorating my intestines... Lately, I've found Mexican food to be too rich and greasy for me since I've done some cleanses and my body finally has a brain of its own. Warning me of those mobs of chiles ready to lynch and torch my heart and arteries while all those beans fill my stomach with foul smelling gasses. But there's still something about guacamole that has an innocent appeal that says that it won't harm me. Well that's because it's mostly made out of avocados which is packed with Vitamin E, lowers cholesterol and does something good for your skin. But all that is cancelled out when the Mexicans throw in pesticides and serve it with fat doused chips.
So when I make guacamole I use organic avocados but don't go crazy with that potato masher and smother them to a paste. I find having chunks of avocado in there give it a better texture and doesn't make it seem like you're eating cat food. I also like to throw in some mayo (grape seed oil to be specific), finely chopped onions, fresh tomatoes, fresh chopped cilantro, some kind of fresh finely chopped chiles, sea salt, freshly grated pepper, garlic powder, cayenne pepper, tabasco sauce, some lime juice (don't use lemon, tried it and just no), and last but not least, CUMIN. I remember my sister once telling me that the secret to good guacamole is CUMIN. I never really understood that until I ate Indian food....anyways, cumin is also good for boosting the immune system and good digestion. Maybe if the Mexicans thought of this before, we wouldn't see Ambulance trucks outside of Santiago's Mexican Restaurant every morning on the way to school.
Then I decided to attempt at being creative (which usually fails me) and try giving this guac a nice presentation. So I saved the half Avocado shell and stuffed the guacamole inside there. There's some happy and intriguing to me about re-stuffing things that you got the originals from. Like deviled eggs, they're so happy! And I topped it with more cayenne pepper for color, some rice chips (baked not fried! woohoo), and celery leaves...yea we didn't have any nice garnishing in the fridge except for celery...I was hoping for something NORMAL like parsley or cilantro but beggars can't be choosers *sigh*. Oh and did you know that your guac will stay greener if you leave the seed in?? Never works for me but you should waste your time and try it!
1 comments:
i think i'll die of laughter from reading your posts. stop it
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