Saturday, November 13, 2010

[Recipe] Guacamole

Food Blog

I have a lot of trouble getting enough vegetables in to me. Raw or not, I've never been much for vegetables in general. It's not nearly as difficult to give up a food you like as it is to make yourself eat something you don't like. I've learned this lesson ten times over.

So how could I make myself enjoy vegetables? Since I've gone raw and gotten into inventing and discovering new foods, I've found a dozen different ways to sneak vegetables into my food without making the dish less enjoyable. The following recipe is designed so that you can hide a raw vegetable you dislike in the guacamole and never notice it's there.

For me, I jumped my largest hurdle yet. I added an entire package of sprouts to this and couldn't taste that they were there at all. This was huge for me. The smell and taste of virtually any sprout makes me feel sick on the spot, and always has. But now I can eat them and enjoy the meal.

If you have a vegetable you really can stand, but know you need (Kale, Cabbage, Chard, Bok Choy, Nori, etc.) then you may find this just as amazing as I did. If you're not struggling with getting half of your diet to be vegetables, then perhaps you don't need to try and hide anything in this and can just use one of the many vegetables you like.


Pay close attention to the directions. Using these ingredients may not have as good as a results as mine if you throw them together in any random haphazard way.
Four lemons with peels and seeds entirely removed
Eight cloves of garlic
Three hot peppers, with seeds included (more or less, to taste.)
One large onion, or two or three small onions
Three avocados
One stalk of basil
Two stalks of favorite herb (Dill, Cilantro, Oregano, Rosemary, etc)
Two heirloom tomatoes
Four tomatillos
Two large bell peppers, or four to six small ones
Five spoonfuls of soaked seeds
Chosen vegetable to disguise (about three cups worth)


Peel the lemons and cut them into sections. Be careful to get out every single seed. If you have a citrus juicer you can use that to remove the seeds. Although, I use all the lemon pulp in mine.

Put the lemons into the food processor first and blend them until they are more like "lemon glop" rather than "lemon chunks."

The lemons are very important because they are what keep the avocado (perhaps with the help of the onion) from browning. For each avocado, use one lemon, or four lemons per three avocados.

Peel the garlic and chop into fairly small chunks. Add them along with the lemon and blend. Not until it's entirely smooth, but until all the pieces are fairly tiny.

Wash your hot peppers and cut off the tops. Cut them into large sections. Test with your tongue how hot they are. Depending on personal taste you may want to use more three hot peppers. The given recipe above comes out moderately hot. If you have a sensitive tongue to spicy foods, perhaps one or two hot peppers will be plenty.

Put in the hot pepper pieces and blend for a few seconds to get them into very small bits.


Peel the onion. You may want to run it under water for a moment so it doesn't burn your eyes terribly, if you're sensitive to onions. (Something about the water keeps the onion vapors from attracting to the moisture in the eyes.)

Put half the onion in the food processor. Leave the other half for a bit later.

Sunflower Sprouts

Take the vegetable you want to disguise and add half of its washed bulk to the food processor. Blend for a couple of seconds.


Peel and pit the avocados. Test small portions of the avocado. Add any parts that are slightly under-ripe or over-ripe into the food processor. Leave the pristine-perfect parts of avocado for a bit later.


Take your (washed) herb stalks (including the Basil) and take the leaves off the stem (unless it's a very soft-stem herb). Add a little more than half of the herbs to the food processor. Set aside the rest with the avocado, disguised vegetable and onion.


Peel the tomatillos and wash them along with the heirloom tomatoes. Cut them open and remove the center-top area where there is hard white fiber. Remove any spoiled parts. Any parts that are under-ripe, add to the food processor. Leave about half (or whatever is left) with the avocado, disguised vegetable, onion and herb leaves.

Heirloom Tomatoes

Wash your bell peppers and cut off their tops. Cut them in large pieces and throw about half of them into the food processor. If any parts of shriveled, make sure those parts go in rather than waiting beside your half onion, disguised vegetable, avocado, leaf herbs, tomatoes and tomatillos.

Bell Peppers

Add your five spoonfuls of soaked seeds. Also feel free to throw in a little spirulina algae, nori, or some other nutritional additive in small quantity.

Black Sesame Seeds

Blend all the ingredients (already) in the food processor for five to fifteen seconds. Everything should be in very small pieces, but not entirely mush. Add the rest of your herbs and "vegetable to disguise" and a little more onion and pepper and blend a few more seconds.

Photo By Raederle

Chop the remaining ingredients into small chunks and stir into the blended mass from your food processor.

Sides, Serving, Adjusting & Eating

Photo By Raederle

Eat on top of butter-leaf or romaine lettuce.

Photo By Raederle

You can add cranberries, blackberries or pomegranate over the top (or anything else that floats your boat of course).

Photo By Raederle

You can use a "seed crust" as a base.

Photo By Raederle

Don't forget to include spinach, lettuce, cabbage or another leafy green while eating your guacamole. It's important to get plenty of roughage. (Because raw leafy green stuff should be a major part of all of our diets, regardless of whether or not we choose to be vegan, or raw, or whatever. Green leafy things are indisputable.)

Photo By Raederle

If you choose to dip seed chips in your guacamole, or use any dehydrated snack along with it, remember to drink plenty of water. The body is mostly water. It needs to be mostly water to function. Water, water, water!

Photo By Raederle

If your mix didn't come out as spicy as you want, stir in a little cayenne pepper or chili powder. If it came out too spicy, chop up an additional bell pepper, tomatillo and heirloom tomato and stir them in.

Photo By Raederle

Thanks For Reading!

For more of my recipes, click here.

The photos for the ingredients are not photos taken by me. The photos of the finished products are photos I took of dishes I made and ate (and enjoyed) after photographing.

If you have any questions, feel free to contact me.

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