The Best Guacamole

A decade ago, I made guacamole an entirely different way. Ordinarily, I would mash the avocado then add prepared salsa and mix it up. It was easy and my go to. Then, my daughter, Joslyn, was home on college break and made her version of guacamole. Since then, I completely aborted my version. Her version is so addicting, I tend to use 3 or 4 avocados since this dip goes so fast. It has basic ingredients that can be omitted and adjusted to each person’s liking. Avocados are a unique fruit in that rather than being high in carbohydrates, they are high in healthy fats.

Numerous studies continue to show their nutritional benefits, including vitamin K, C, B, and E. They also contain folate and potassium (more than in a banana.) Avocados also contain fiber, which help with weight loss and lowers the risk of many diseases. Some people may think that eating fat will have a negative effect on the heart, however, avocados can help to actually lower cholesterol and triglyceride levels. So enjoy avocados, if not in guacamole, sliced on the side with salad or morning eggs.

The Best Guacamole

Ingredients:

• 2 ripe avocados

• 1/4 cup red onion, diced

• 2 garlic cloves, minced

• 1/4 cup fresh cilantro, chopped

• 1 lime, juiced

• 1-2 tsp pink salt

Directions:

1. Cut avocados in half, remove seed. Scoop out flesh with a large spoon and transfer to medium sized bowl. Mash with either a potato masher, fork, or mortar pestal.

2. Add remaining ingredients, stirring to combine. Adjust to your own taste.

Jalapeño Cornbread Poppers

Here is a savory addition to take along to any holiday gathering, especially when there will be ample amounts of sweets. Don't be surprised if there aren’t any to take home. It’s refreshing to have some savory options when the table is full of sugary ones. I will admit, I’m cautious with corn products. Most corn is GMO and a round up ready product that can wreck a digestive system. Please look for non-GMO certified organic when purchasing corn and corn products. Unfortunately, most corn comes from foreign countries due to the contaminates in the soil. Because of the widespread use of GMO/round up ready crops, cross pollination has made it almost impossible to grow corn in this country that is non- GMO. In this recipe, I incorporated spelt flour for the white flour. While not gluten free, spelt has less gluten than regular flour and can be tolerated by those with gluten sensitivities (please do not use spelt if you have celiac disease.)

Jalapeño Cornbread Poppers

Ingredients:

• 1 cup cornmeal

• 3/4 cup spelt flour

• 1 tsp. salt

• 4 tsp. baking powder

• 2/3 milk alternative such as almond or rice milk

• 1/2 jalapeño, seeded and finely chopped

• 1/2 cup corn kernels, fresh or frozen

  Sunflower or high heat equivalent oil for frying

• 1 cup vegan margarine, at room temperature

• 2 TBSP maple syrup

Directions:

1. In a medium bowl, whisk together cornmeal, flour, salt, and baking power.

2. Mix in nondairy milk, jalapeño, and corn with a large spoon until combined.

3. Fill a deep-sided skillet or deep fryer with about 2 inches of oil. Drop 1-inch size dough balls into the oil and fry in batches for 1-2 minutes turning halfway through until lightly brown and crispy.

4. Drain on paper towels.

5. Mix margarine and maple syrup together until light and fluffy. Store in the refrigerator until ready to serve.

6. Serve poppers with maple butter and enjoy.

Makes about 24 bite sized poppers

Adapted from Chloe’s Kitchen