Today is about putting the “Super” in Super Bowl. Aside from the game, pure scrumptiousness comes from socializing with friends and enjoying many touchdowns in that guacamole. How many scores will you make? There’s no guilt here, avocado, the base of creamy goodness that makes guacamole oh-so-good, is rich in vital nutrients. It is purely a superfood for Super Bowl Sunday.
Here’s a Quick Look at its Players:
Enhances absorption of lycopene and beta-carotene, two carotenoid antioxidants.
Dark green flesh of the avocado is super super beneficial, containing the largest concentration of carotenoids. Go ahead, scrape that skin clean.
Avocado contains healthy fat: phytosterols to combat inflammation, polyhydroxylated fatty alcohols (PFAs) also anti-inflammatory in nature, and oleic acid to help our bodies absorb fat-soluble nutrients (i.e. carotenoids: alpha-carotene, beta-carotene, beta-cryptoxanthin, chrysanthemaxanthin, lutein, neochrome, neoxanthin, violaxanthin, and zeaxanthin) by supporting our digestive system’s manufacture of transport molecules, and lowers the risk of heart disease.
Blood sugar regulation due to its generally low carbohydrate content (about 19% of calories coming from carbohydrates), high dietary fiber, low sugar, and high-fat content, all of which slow the absorption of sugar into the bloodstream to prevent blood sugar spikes.
Vitamin E (think well powered immune system, vibrant eyes, and glowing skin!)
Vitamin K
Vitamin B6
Vitamin C
Potassium (more than 3 times as much as a banana!)
Pantothenic Acid
A Super Trick to Keep Your Guacamole Rockin’ Green
We all know that lemon or lime juice can help your guacamole from turning brown and keeping the crowd from roaring with “eew”. Somehow, this always ruins the taste of pure bliss and brown patches always find their pesky way through.
Today, I’ve got an easy, no fuss way to maintain taste and beauty. Ah, for the love of the game, why mess with nature? Keep your food real by placing the avocado pit back in the guacamole. The pit actually shields a portion of the guacamole from air (hence, slowing oxidation). I like to cover the pit with lemon or lime juice and then stick it in my guacamole before sealing in an airtight glass container. If you’re adventurous, cover your guacamole’s top surface with a shallow layer of water to store in an airtight container in the fridge. When ready to serve, drain and skim off the top layer. What’s left is perfectly tasty, radiantly green guacamole ready for touchdowns.
Super Guacamole Recipe
Notes
To Make Football Guacamole Boats:
1. Divide guacamole and evenly scoop into avocado shells.
2. Wipe your pit clean so it's shiny and brown.
3. Using melted coconut butter, dip the edge of a butter knife into the coconut butter.
4. Holding the avocado pit in your non-dominant hand, lightly draw a line across the avocado pit with the coconut butter (using your dominant hand to hold the knife). Repeat with two more horizontal lines, making sure the lines stay defined and allowing a minute of cooling to set (if necessary). Repeat with one vertical line down the center.
5. If desired, sprinkle with shredded coconut and use a Q-Tip to remove excess coconut shreds.
6. Place your avocado "football" pit gently into the center of the guacamole-filled avocado shell.
7. Dig in . . . it's touchdown time!
Note: You can overfill one half of an avocado shell if you only want "football" style ones. Otherwise, this recipe will make one "football" guacamole boat and one "green field" guacamole boat.
_____________________________________________________________________________________________ Copyright: Christine Cherpak - KalenaSpire.
If you wish to share this recipe, please provide a link back to the recipe on the KalenaSpire blog. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back to the original post for credit. Thank you!
Ingredients
- 1 ripe Hass avocado
- 2 tsp lime juice
- 1/8 tsp Himalayan pink salt
- 1.5 tsp chopped cilantro
- 1 Tbsp yellow onion
- 2 Tbsp chopped tomato (seeded to prevent mushiness)
- 1 tsp chopped jalapeno pepper (seeded to reduce hotness)
- coconut butter and dried shredded coconut for garnish (optional)
Instructions
- Cut the avocado in half and scoop out the flesh, reserving the two skin halves and pit (stone) for later.
- Roughly chop the avocado and place in a bowl or Magic Bullet Short Cup. Mash with potato masher of fork, leaving some chunks. If using a Magic Bullet, pulse until creamy with some chunks for texture.
- Add the lime juice and Himalayan pink salt. Mix well to evenly incorporate into the mashed avocado.
- Add the cilantro, yellow onion, tomato, and jalapeno pepper. Mix well.
Need More Avocado Recipe Ideas:
Try these “super” ways to consume health-supporting avocado.
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