Wednesday, September 12th, 2012

Mango Love Guacamole – Recipe For Lovers of Guacamole – Plus Chef Tips

by Kristen Suzanne in broccoli

I’m pretty gaga for guacamole. What’s not to love? Creamy, fresh, satisfying, vibrant, and with a number of ways to enjoy it – raw by the spoonful, or heck, by the fingerfull, globbed on a vegan burrito (Chipotle, anyone?), or one of my favorites… Guacamole and Toast, anyone?

I’ve been upping the nutrient density of my guacamole though. Enter: organic broccoli. Do you remember not too long ago, when I used my trick of stealthily sneaking organic raw broccoli into a meal that I wrote about hereBroccoli is tres importante for adding tons of cancer fighting power to your life so it makes a very regular appearance in our lives.

Let me tell ya… there was not a hint of raw broccoli flavor in this new guacamole dish (of course, you can’t go wrong when you add some sweetness like mango or apple). So, here’s another recipe, loaded with nutrition to keep my family uber healthy, that I’ll go back to time and again: Mango Love Guacamole.

You might recall a recipe I wrote years ago while I was in New York while we were on our fertility adventure, where I showed you ways to reduce the fat of guacamole by loading it up with non-fat veggies and fruit. Here’s the post – Garden Guacamole. This reminds me of that and is a fabulous way to eat guacamole… getting some of the healthy fats from the avocado while not overloading it or your waistline.

The other day when I made my Mango Love Guacamole, I started with these main ingredients that I found in the kitchen.

Broccolini, mango, avocados, cucumber, and lemon (the lemon was not organic but everything else was).

Taking those ingredients pictured above and putting into a large ceramic bowl:

  • 1 bunch broccolini (florets part only), minced
  • 1/2 large english cucumber, minced
  • 4 avocados, pitted, peeled and diced (my favorite tool for avocados is here with video demo here)
  • 1 mango, peeled, pitted, and chopped (or apple)
  • juice or 1 lemon or lime (and/or add some orange juice – yum!)

Then, I added seasoning:

  • heavy pinch Himalayan crystal salt
  • thorough sprinkling of dried dill (or basil)
  • couple tablespoons yellow or red onion, minced

I mashed it all together with a potato masher.

  • Pro-tip #1: I love using a potato masher for making the perrrrfect guacamole texture… partly smooth & partly chunky.
  • Pro-tip #2: Another trick to keeping this kind of guacamole perfect via texture, and so every bite has a little of everything in it, is to make sure you’re mincing everything nice and tiny.

I ate a small bowl of it by itself – keeping it as an all-raw delight – then I put a large mound of it on top of a slice of Ezekial bread, turning this into a Raw Vegan Transition Dish (tons of Easy Raw Vegan Transition Recipes in my popular book available here). This is where I went a little nuts moaning a bit as I ate it – guacamole and toast makes me weak in the knees.

Later, if I have any left, I’m going to stir in some organic quinoa this week (I wrote about a smart way of adding quinoa – and other items of the like – to dishes here for busy people like mamas). This dish would also rock the house with some baked yam added to it.

Happy Guacamole-ing!

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