Guacamole and Avocado ‘Toast’

You can’t go anywhere now-a-days without running into avocado toast and, I’ve gotta’ admit, there’s something to it. Avocado is only just one of the worlds best fats – not to mention all the other nutritional benefits packed into these little green gems. And even if we still want to keep our fat intake on the down low, anyone would be doing themselves a favor to choose avocado toast over bacon and eggs any day of the week. For me, this fashionable feast gets dialed up a notch. The toast gets tossed, of course, in favor of some raw multiple O bread. And even though you could, technically, just smash some avocado on there and call it a day , that’s not what I do. I bring in the big guns. When life gives you avocados, make guacamole!

Guacamole is avocado, elevated. Throwing a bunch of extra stuff into the mix just makes everything a little more exciting and a lot yummier. Healthier, too. Once upon a time, long before ever moving to the southwest, I came up with a guacamole so great that anyone who came to my little New York apartment, would refuse to leave before I made it for them. If I didn’t have what the recipe required, my guests would go out and buy it for me!

I really had no idea what I was doing, at the time. My secret then was mild, pickled banana peppers. I chopped them up into bite sized bits and folded them in at the end along with onion and tomato. Sometimes I left the jalapeno out entirely. Not very traditional, I know, but very good. It’s worth trying.

I don’t reserve my avocado ‘toast’ for breakfast. Because it’s a fantastic lunch too. You’ve got to think ‘out-of-the-box’ all the way down the line. Finally, let’s not forget: the guacamole will taste great with chips or carrot sticks too. So this can all go a long way in meals and snacks that keep you very satisfied.

RAW VEGAN RECIPE: Guacamole Avocado Toast

2 large garlic cloves, minced

1 large jalapeno pepper, seeded and minced

1/2 cup fresh cilantro leaves, chopped fine

2 medium scallions, white and 2″ green, sliced thin

3 ripe, medium avocados, pitted and halved

4 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon chili pwder

1 medium tomato, seeds removed and diced

pinch ground cumin (optional)

1. Process avocado flesh in food processor with lemon juice until smooth. Transfer to a medium metal bowl.

2. Add garlic, jalapeno, scallions, salt, chili and optional cumin. Mix until totally incorporated.

3. Gently fold in tomatoes.

4. Serve on Multiple O bread or with chips or carrot sticks.

NOTE: Guacamole is best if eaten on the same day that you make it so tailor recipe according to your needs.