You're probably like me and running out this morning to buy last minute snacks before the game. Did you know that most super bowl Sunday snack fests can pack an entire day's worth of calories into one sitting? Yikes! If your going to go for "caloric density" at least give your body something it can use like healthy fats and garlic- YUM!
So what can you pick up today that will please the masses and not spread your asses? Pardon my poem.
Guacamole: It's hard to find someone that doesn't like this green garlic goodness. I made a really great one with garlic, tomato, a touch of lime and cilantro. Avocado are rich in healthy fats, excellent for the heart and cardiovascular system as they are rich in vitamin E. Garlic is also heart healthy and especially good for those with high blood pressure. Garlic has been known for centuries for it's healing and anti-infectious properties. Cilantro is a beautiful herb as it supports the detoxification of heavy metals out of the body. Cayenne pepper, which is optional is circulatory, cleansing and diaphoretic (opens the blood vessels). Lastly lime is alkalizing and cleansing. Sounds like a health powerhouse!
Here's what you need for perfect Guac every time:
- Organic Corn Chips (corn is almost always GMO, do your digestive tract a favor and choose organic corn)
- 6 Avocados (they don't have to be organic as they are on the Clean 15 List, and are not heavily sprayed)
- 1 bunch cilantro from produce
- 1 half onion (white)
- 3-5 cloves of garlic (to taste)
- 1 half lime (quarter it)
- 1/2 tomato (optional)
- Sprinkle of cayenne pepper (optional)
- Himalayan Pink Salt or Sea Salt
Once the Avocado is ready, mince or press (using a garlic press) the onion and garlic into the lovely pile of green. Use 1/4 of the lime to hose it all down. Chop up 1/4 cup of cilantro (more if you really like it). And dice the tomato. (this is mainly for color)
Stir the heck out of it with a wooden spoon. Use the remaining 1/4 lime to soak the guac. This preserves the color, adds flavor and gives it an alkalizing effect on the body.
Add Himalayan pink salt to taste. Add to a glass container that you can fill all the way to the top with the guacamole. I put it in the container and pound it down on the counter to remove all the air bubbles. This makes it keep longer and look better longer. Then I take the pit and push it down into the mixture. This is supposed to keep the guacamole from turning brown as well. If the guac doesn't fill to the top, use plastic wrap to cover the top layer, keeping it from being exposed to any air. Put on the lid and chill or serve with organic corn chips.