Guack? Oh yeah Guacamole
Guacamole is pretty forgiving, but there’s a few key elements that I can get preachy about:
- don’t mash the sh$t out of the avocados – a little chunky texture is nice
- lotsa lime
- skip the sour cream / mayo / etc… avocados are wonderfully creamy on their own!
The Goods
2 large avocados, as ripe as you can get them, cubed*
1/3 cup fine chopped red onion
juice of one big juicy lime
1/2 tsp salt
dash of chipolte powder (not a requirement but adds a nice smokey backdrop)
fresh chopped cilantro, to taste
With a fork, gently mash the avocado. Don’t keep mashing til it’s smooth, leave some chunks!
Save the avocado pit and toss it back in the bowl. My sister in law tells me that it keeps it from going brown (oxidizing)… and she’s from Mexico so she knows her guacamole!
*cubing instructions…
slice the avocado lengthwise into 2 pieces and pry apart
hold one half in the palm of your hand and slice the flesh like a checkerboard, about 1 cm wide squares
take a spoon and scoop it out
Food is fuel for the manifestation, yoga gives form to the mystery. 
