My Super Duper Guacamole

I love Avocados

I didn’t always love them. My love affair with them only began a few years ago when I tasted some kick ass Guacamole in California, but that relationship has since blossomed.

There was a time when I was at my thinnest (and my unhealthiest) that I wouldn’t have touched an Avocado with a barge pole. They’re high in fat you see.

But what I failed to realise at the time, and what my slimming club did not tell me (why would they?? – slimming’s their aim, health’s not their game) was that they are brimming full of good unsaturated fats, Vitamin C and B Group Vitamins and Fibre which is so important when you’re losing weight as it keeps you fuller for longer and helps keep things moving if you know what I mean.

The fat in Avocados is great for your hair and skin and you can even smush it up and use it as a face pack – mind you I’ve never actually tried that one.

I prefer to take Avocado internally in the form of gorgeous Mexican accompaniment GUACAMOLE!! Riba Riba

This goes so well with Fajitas, Enchiladas, Chilli, Tortilla chips, Baked Potato, Sambos…..anything really.

And the homemade stuff is cheaper and better for you than the shop bought stuff.

I’d recommend the Hass Avocado. It’s a shorter, fatter fruit with a dark brown knobbly skin. This has a smoother texture and has more flavour than the Avocado Pear which has a longer shape and is a brighter green colour.

To test an Avocado for ripeness (and it must be ripe before use) you simply press the flesh at the tip, where it would hang off the tree. If it gives under your finger, it’s ripe and ready to use. You can of course buy them if unripe and put them into a brown paper bag with a banana and it’ll ripen faster. But be sure if you’re buying them hard that you leave yourself 3-4 days in advance as you need to give them time to ripen. So back to my Gorgeous Guac

Ingredients:

1 Ripe Hass Avocado

1 Garlic Clove, peeled & chopped

1/2 Chilli, finely chopped

Juice of half a lime

1 Tomato, skinned de-seeded & chopped

(optional: chopped scallion or red onion)

Plenty of freshly ground Salt & Black Pepper

1. Cut the Avocado in half, running the knife around the stone and twist the two cut halves to part them. Remove the stone by tapping it with the bottom end of the knife (near the handle) and twist. Scoop out the flesh and mash with a fork.

2. To skin the Tomato, make a cross in the bottom of the tomato and plunge into boiling water for 30 secs. Then remove, place in cold water and skin.

3. Add the Garlic, chilli, tomato and lime juice. Stir and season. Make sure to taste and adjust seasoning as required.

4. Enjoy!!

God Bless the Avocado