With this authentic Mexican Guacamole recipe that I learnt from my grandmom, a creamy, velvety yet a bit crunchy mixture is surely a presage.
Is Guacamole healthy?
|Heart health||Avocado is full of folate and vitamin E - factors that help reduce the risk of heart diseases. The oleic acid within is proven to be strongly associated with reduced risks of diabetes, obesity and high blood pressure. Mood improvement, aging delay and cancer prevention effects can also be related.|
|Skin and hair||The combination of vitamin C and vitamin E in guacamole keeps your skin, hair, vessels, tendons, ligaments and other connective tissues healthy. It prevents oxidative damages, keeping you younger and healthier from outside to inside.|
|Weight loss||Fibre, besides healthy fats, is also found in guacamole. It will take plenty of time to digest these substances, so you will feel full longer. Most importantly, the healthy fats in avocados are monounsaturated fats - an absolute powerful assistant for your weight loss schemes.|
|Immunity||Tomatoes, avocados, and lime juice have a sufficient bunch of vitamin C and vitamin E to boost your immune system and improve your health overall.|
Is it healthy to eat Guacamole that has turned brown?
I suppose there are numerous people wondering whether we can eat guacamole when it is not green anymore. This actually depends. If the Guacamole has turned brown due to oxidation, then it’s fine and should not make you sick but the flavour surely won’t remain the same as that when it was fresh. On the other hand, if the brown is due to microbial or fungal invasion, then it’s probably not safe to have a bite.
“So how to tell the differences between these two?” you might ask.
No big deal indeed. As you might have not known, fungus-invaded avocados can be told right from their outlook, which means you can totally pull yourself out clean and clear before any purchase.
Avocados with microbial problems normally appear pale with brownish scars on their skin, resembling damage from fungus. Sometimes they come with webbed patterns, or roundish blotches which rot to the inside fruit flesh so there’s no longer the supposed-to-be fresh green color.
Can you make Guacamole ahead of time?
Yes, but still – it’s better to enjoy guacamole in the same day. The reason’s simply because avocados will go brown quickly whenever kept for over a day, even under refrigeration. In case you have no other ways but to leave leftovers – don’t fret, just scrape off the top and the remaining should be all green and edible.
So if made ahead of time, Guacamole will have to be put in a bowl, along with some cut up lime slices or lime juice drops on the surface, then wrapped tightly with plastic wrap. Otherwise, spread a thin layer of sour cream onto the smooth surface of Guacamole and then cover it with plastic wrap before putting to freeze.
What can you eat with Guacamole?
Comprising of diced onions, tomatoes and cilantro, Guacamole easily shines with monster-sized bags of Munchos. But don’t frown just yet, misophonic, you’re not going to settle with just Munchos, or Tostitos, or whatever crunching buggin’ things you might normally be surrounded with. If you’ve been through breakfasts with avocado toasts, then now it’s time for some upgrading. Tired of toasts? How about some slit burger slices?
Not only for mouthfeel satisfaction, Guacamole can smoothly side-switch to an ultimate dipping too. Get some chunks or sticks of veggies, lap them all up and there you have another healthy midday snack.
- 3 avocados - peeled stoned, mashed.
- 2 limes juiced
- 1 tsp salt
- 1/2 cup diced onion
- 3 tbsp chopped fresh cilantro
- 2 tomatoes diced
- 1 tsp garlic powder
- 2 pinches ground cayenne pepper optional
- In a medium bowl, mix together lime juice with cilantro, garlic (or cayenne pepper if desired).
- Add the mashed avocado to the same bowl with diced potatoes and tomato. Stir together.
- Serve your guacamole immediately with fajitas, some tortilla chips or even pita bread.