CAN I REALLY EAT AN AVOCADO A DAY?
AN AVOCADO A DAY?
Those of you who have been with me for awhile know I love superfoods of all kinds. One of my favorite things about them is how easy they are. Just one or two a day, used in any way that you love, goes a long, long way in rebuilding health, maintaining wellness and making you more gorgeous than ever. It’s this ease that makes them such a big deal. After all, eating a handful of pomegranate seeds and putting avocado on your salad is a lot easier than chucking down daily handfuls of supplements, downing protein bars and mixing up powdered greens.
Plus, superfoods are delicious. Take avocados, one of my favorites. Filled with healthy fat for a flawless complexion, cardiovascular health and improved brain function, these creamy wonders also boast stellar levels of omega 3 fatty acids, a host of antioxidants, and fiber.
To encourage you to enjoy more delicious superfoods, I share this scrumptious recipe. It’s got avocado, plus two other powerfoods: Mango (full of vitamins C and A) and Pomegranate (also full of vitamin C, plus a host of antioxidants). Together, these three ingredients pack a triple immune system and skin-beautifying punch.
If you want to try a delicious experiment, eat a half-cup of this dip every single day for five days and see the difference in your skin, (as well as your energy levels). You may even want to take before and after pictures. Yes, this triple-threat dip is that beautifying. It’s also versatile, easy to make and outrageously tasty. Enjoy!
Superfood Guacamole with Mango and Pomegranate
Makes 8 servings
I’m a guacamole lover. I adore the way my California friends’ abuelas would make it, with a bit of salt and a dash of lime. But I also like all of the jazzed up, yuppified, superfied versions floating around. This one was inspired by my friend Gaby Dalkin, author of Absolutely Avocados and one of the presenters on my recent Superfood Superheroes Summit. Play with it! It’s flexible! And it’s just as good with tortilla chips and veggie slices as it is spread in a sandwich or used to top fish, chicken, grains, beans or veggies.
- 4 ripe avocados (2 pounds total)
- 1 cup finely chopped sweet onion, such as Vidalia
- 1 or 2 fresh Serrano or mild jalapeno chiles, finely chopped (up to 2 tablespoons)
- 1/4 cup fresh lime juice, or to taste (use lemon, orange or a mix of citrus if you’d like)
- 3/4 cup pomegranate seeds (from 1 pomegranate)
- 3/4 cup diced peeled mango
- 2 tablspoons to 1/4 cup chopped cilantro
- Halve, pit, and peel avocados. Coarsely mash in a bowl.
- Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
- Season with salt and additional lime juice.
- Note: Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving.
HOLIDAY SHOPPING SUGGESTION!
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