Creamy Lemon SuperFood Guacamole:
This is one of my classic recipes. I have always loved guacamole but making it exceptionally thick and tangy makes it extraordinary. I have had a lot of people who claim to not like avocado and traditional guacamole that enjoy this recipe. The coconut milk, apple cider vinegar and the lemon are the secret keys that make this taste amazing!
Creamy Lemon Guacamole Ingredients:
3 Ripe Avocados peel and mash.
1 Organic Lemon squeezed
2 Tbsp of Organic apple cider vinegar
1/2 cup of Organic Coconut Milk mixed into guacamole
Fresh or ground Dill &/or Cilantro mixed into guacamole (Oregano is great as well)
Pink Salt (Himalayan or Redmond’s Real Salt) for flavor
Serve with Cucumbers, Red Cabbage, celery, etc.
Creamy Lemon Guacamole Instructions:
Combine mashed avocado, lemon, apple cider vinegar & coconut milk and mix. Add in herbs and salt. Mix everything together until it appears homogenized. Serve with cucumbers, red cabbage, celery, bell peppers or other veggies or flax seed crackers.
Dr Jockers Comments:
Avocados are an absolute superfood that should be included in every person’s diet. I am a strong advocate of eating at least 1 avocado every day in order to reduce inflammation in the body and for healthy skin, hair, nails along with stable energy and improved mood. Avocados are so great because they are loaded with healthy monounsaturated fats and it is also rich in the powerful carotenoid anti-oxidants lutein and zeaxanthin as well as vitamin E (tocopherol).
These anti-oxidants decrease oxidative stress and allow for a healthier cellular environment. Other critical components include ionic potassium and folate. These elements are alkaline forming in the body, helping to buffer acidic wastes that accumulate within the human tissue and bloodstream.
A study published in the Journal of Nutrition in March 2005 showed that adding avocados to salad or guacamole with veggies increases the absorption of alpha-carotene, beta-carotene and lutein 7.2, 15.3, and 5.1 times higher, respectively, than the average amount of these carotenoids absorbed when avocado-free salad was eaten.