Fully Loaded Magic Guac

magic guac 2

Not only is this guacamole loaded with amazing ingredients (like pineapple, mushrooms, and green olives) but because of all the extras added, you get lots of bonus health benefits.

The mushrooms help produce blood cells and maintain heart health. The peppers have antioxidant and anti-inflammatory qualities. You’ll get vitamin E and iron from the olives, blood sugar regulation from the onions, bone strength from the pineapples, and cholesterol regulation from the cilantro. Plus a myriad of vitamins, minerals, and phytochemicals, including potassium, folate, molybdenum, fiber, niacin, selenium, magnesium, copper, and vitamins A, B2, B6, C, D, E, and K, just to name a few. 😉

Plus, it tastes so good! Like a guacamole rainbow, if you will.

Try with thinly sliced raw veggies like beets, golden beets, carrots, and cucumbers instead of chips. I ate mine with white turnips, which I strongly recommend.

magic guac 1

Ingredients:

3 small avocados or 2 medium-large ones
3/4 cup chopped button mushrooms
1 small tomato, chopped (about 3/4 cup)
1/4 cup chopped red pepper
1/4 cup chopped orange pepper
1/4 cup chopped yellow pepper
1/2 cup chopped black olives
1/4 cup chopped green olives
1/2 cup chopped onion
2/3 cup chopped fresh pineapple
2 garlic cloves, minced
1/4 cup chopped cilantro
1 Tbs Sriracha (Try OrganicVille or Ninja Squirrel)
1 1/2 tsp fresh lime juice
1/2 tsp Himalayan salt

Instructions:

Cut avocados in half and remove the pits. Scoop out the flesh and add to a mixing bowl. Using a fork, mash the avocado. Next, add the remaining ingredients and mix until well combined.

Share and enjoy!

This recipe makes enough to share with a few friends. Feel free to halve or double the recipe based on your current guacamole needs.

Carob Peppermint Smoothies

carob-peppermint-smoothies

When I lived in Hawai’i, I found carob covered raisins at this little natural foods store in Hilo. I fell in love with carob right then and there.

What the heck is carob? Carob comes from the pulp in seed pods, also known as locust bean. A lot of people use it in place of chocolate. I don’t think it tastes like chocolate, but I DO think it tastes awesome as its own entity. This recipe calls for powdered carob (looks like cocoa powder), but also comes in chip form like chocolate chips. I usually get carob in the bulk section at health food stores, but I have also found it prepackaged in grocery stores in the baking aisle.

carob

Ingredients:
4 frozen bananas
2 cups of almond milk or water (or use your favorite non-dairy milk)
4 Tbsp carob powder
6 dates, pitted (Soak in water first if your blender sucks, or they aren’t very soft. If you use boiling water, they’ll be ready in a handful of minutes.)
1/4 to 1/2 tsp of peppermint, depending on how minty you want it (use extract or flavoring that doesn’t have any artificial ingredients. Do NOT use essential oil.)
4 drops of vanilla extract (Fair Trade if you can swing it.)

peppermint-flavoring-and-vanilla-extract

Put all ingredients in your blender and blend away. Depending on your blender, you may have to stop to scrape down the sides or adjust the liquid in the recipe.

Pour into two large mugs and garnish with mint leaves if you want to get fancy.

Share and enjoy!