Guacamole with Pomegranate Seeds

Guacamole is one of my favorite dips of all time. There are so many versions of guacamole out there, but regardless of your recipe, the most important thing is that you use perfectly ripe avocados (not too hard, not too soft, and not bruised) so that your dip is creamy, bright green, and fresh tasting. The way I ensure perfect avocados is to buy large avocados when they are mostly green at least a week in advance. Ripen at room temperature until black on the outside and then refrigerate (so they don’t become too ripe) until ready to use.

Guacamole with Pomegranate Seeds is my favorite way to serve guacamole during the holiday season, because pomegranates are abundant, the flavors go well together, and the colors are perfect for the holiday table. Take this dip to your next holiday gathering to go with tortilla chips, tamales, or vegetable crudité.

Guacamole with Pomegranate Seeds
 
Prep time
Total time
 
Author:
Recipe type: Sauce
Cuisine: Mexican
Serves: 2 cups
Ingredients
  • 2 large avocados, ripe
  • 1 clove garlic, crushed and minced
  • 1 tablespoons fresh lime juice
  • 2 teaspoons umeboshi (ume plum) vinegar
  • 2 tablespoons cilantro, minced
  • ½ serrano pepper, seeded and minced (optional)
  • sea salt, to taste
  • ¼ cup pomegranate seeds
Instructions
  1. Cut avocados in half, remove pits and any bruises, and scoop flesh into a bowl. Mash with a fork until it is a chunky consitency (do not overblend).
  2. Gently mix in other ingredients.
  3. Adjust sea salt to taste.
  4. Put guacamole into serving bowl.
  5. Garnish with pomegranate seeds.
Note
  1. Umeboshi vinegar goes really well with avocado owing to its salty and sour tastes. However, if you don't have any, you can use more lime juice and sea salt in place of the umeboshi vinegar.

We’ll be making this at my upcoming Holiday Tamales Workshop in Austin this weekend. More photos to come!

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photo of guacamole with pomegranate

Authentic Italian Pesto

Round out your summer Italian feast with some pasta and homemade basil pesto (recipe from Monica Pesoli of Cook Like An Italian)! For a dairy-free version, omit Parmesan cheese and add 2 teaspoons sweet white miso or 1 teaspoon umeboshi vinegar and sea salt to taste.

Authentic Italian Pesto
 
An authentic Italian pesto, versatile and delicious. This would traditionally be used as a pasta sauce, but would also be good on bruschetta, meats, fish, or vegetables. Recipe courtesy of Monica Pesoli of "Like an Italian" cooking classes, language instruction, and Italy tours.
Recipe type: Sauce
Cuisine: Italian
Serves: 1 cup
Ingredients
  • 2½ cups of basil leaves (no stems), tightly packed
  • 2 tablespoons parsley
  • 1 tablespoon garlic, minced
  • ¼ cup pine nuts
  • ¼ cup Parmesan cheese
  • 6 tablespoons extra virgin olive oil, Montebello brand recommended
Instructions
  1. Use all organic ingredients to the greatest extent possible. Wash basil and parsley nonetheless; de-vein basil leaves w/ largest veins.
  2. Add to a blender parsley, half the oil, garlic, nuts, cheese, and some salt if desired. Puree with lid on.
  3. Turn off blender, and add all basil, drizzling remaining oil over leaves. With blender off and using a rubber spatula, help to direct leaves under the blades by forcing them down along the sides of the blender. With the lid on, pulse the blender switch a number of times, catching leaves in the blades to puree. Continue to alternate forcing leaves down the sides of the blender towards the blades (with blender off and lid removed), and pulsing blender switch with lid on to puree leaves.
  4. Pesto is ready when leaves are evenly pureed, but mixture still has some texture (with no leafy bits). Use as pasta topping/sauce or on a multitude of other foods!

 

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Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

Also, I’m so excited to share this… my new online course, Cook Naturally Without A Recipe, is up and open for enrollment! Learn more here (opens a new window) and share with your friends!

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